Phyllanthus emblica compound beverage and preparation method thereof

Abstract

The invention provides a phyllanthus emblica compound beverage and a preparation method thereof. The preparation method of the phyllanthus emblica compound beverage comprises the following steps: step 1, preparing raw materials of phyllanthus emblica fruits, an astringent treating agent, clear water, lemons, a sweet regulator and clear water; step 2, selecting freshly picked mature phyllanthus emblica fruits, and picking and removing damaged fruits, rotten fruits, branches and leaves and other impurities; the citric acid contained in the lemon juice can effectively inhibit the growth of microorganisms and kill part of strains, so that the shelf life of the phyllanthus emblica fruit juice can be prolonged, and the phyllanthus emblica fruits, the lemons, the edible salt, the brewed vinegar, the cane sugar, the concentrated beet juice and the honey are free of chemical additives, so that the green safety of the compound fruit juice can be ensured; and the shelf life of the beverage can be further prolonged by storing the beverage at a low temperature.

Description

Technical Field

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

[0002] Compound juice is a nutritious beverage made by mixing two or more different kinds of fruit juices. Phyllanthus emblica is the fruit of Phyllanthus emblica L. under the genus Phyllanthus of the Euphorbiaceae family. It has a sweet aftertaste, so it is named "Yu Gan" (sweet aftertaste), and also known as "Hou Gan Zi", "You Gan Zi", "An Luo Guo", "Niu Gan Guo", etc. Its nature and flavor are sweet, sour, damp, and cool, and it belongs to the lung and stomach meridians. It can clear heat and cool blood, promote digestion and strengthen the stomach, and promote the production of body fluid and relieve cough. Phyllanthus emblica is mainly distributed in tropical and subtropical countries such as India and Malaysia, as well as in Hainan, Fujian, Guangdong, Guangxi, Yunnan and other places in China, and contains rich nutrients.

[0003] In order to extend the storage time of compound juice, food preservatives are often added to the beverage when making it. Although these food additives are edible, long-term drinking of liquids containing preservatives is not conducive to human health.

[0004] Therefore, it is necessary to provide a new Phyllanthus emblica composite beverage and a preparation method thereof to solve the above technical problems. Summary of the Invention

[0005] To solve the technical problem that using food preservatives to extend the shelf life of Phyllanthus emblica beverage is likely to affect the health of people, the present invention provides a Phyllanthus emblica composite beverage and a preparation method thereof.

[0006] To achieve the above object, the present invention adopts the following technical scheme:

[0007] A preparation method of a Phyllanthus emblica composite beverage includes the following steps:

[0008] Step 1: Prepare raw materials: Phyllanthus emblica fruit, astringency treatment agent, clear water, lemon, sweet taste regulator, and clear water;

[0009] Step 2: Select mature Phyllanthus emblica fruits freshly picked, pick out damaged fruits, rotten fruits, branches and leaves and other impurities, and select fresh lemons to ensure that the surface of the lemons has no black spots or damage;

[0010] Step 3: Soak the selected Phyllanthus emblica fruits in clear water for 30 - 60 minutes, rinse them repeatedly 3 times, remove dirt such as surface dust, take them out and drain, and wash the selected lemons;

[0011] Step 4: Remove the seeds from the Phyllanthus emblica fruits, put the astringency treatment agent and the de-seeded Phyllanthus emblica fruits into clear water and mix them, and peel and de-seed the lemons;

[0012] Step 5: Take out the Phyllanthus emblica fruits and drain the water on the surface of the fruits. Crush the Phyllanthus emblica fruits to obtain Phyllanthus emblica fruit puree, and then squeeze the lemon pulp to obtain lemon juice. Put the Phyllanthus emblica fruit pulp and lemon juice into a blender for mixing;

[0013] Step 6: Heat water and mix the cooled water into the mixture of Phyllanthus emblica fruit puree and lemon juice. Stir well with a blender and then strain through a sieve to remove solid pulp;

[0014] Step 7: Press for juice with a filter cloth, centrifuge at 5000 r / min for 30 - 40 minutes to discard the precipitated fruit residues, and retain the juice for filtration through a food-grade pp cotton filter element;

[0015] Step 8: Put the sweetening regulator and the astringency treatment agent into the filtrate and mix well. Put the mixed liquid into a glass storage tank for sealing, and then conduct pasteurization on the whole sealed storage tank. Package and seal the honey, paste the honey packaging box on the storage tank, and store the drink in an environment of 0 - 8°C.

[0016] Preferably, the astringency treatment agent includes at least one of edible salt and brewing vinegar.

[0017] Preferably, the astringency treatment agent includes 20 - 30 parts by weight of edible salt and 5 - 15 parts by weight of brewing vinegar.

[0018] Preferably, the sweetening regulator includes at least one of honey, concentrated beet juice, and sucrose.

[0019] Preferably, the filter cloth used for sieving in Step 3 is 100 meshes, and the food-grade PP cotton used for filtration in Step 3 is 5 μm.

[0020] A Phyllanthus emblica compound drink, which is obtained by the method described above.

[0021] A Phyllanthus emblica compound drink, further including 10 - 30 parts by weight of fruit juice.

[0022] Preferably, the fruit juice includes at least one of apple juice, strawberry juice, loquat juice, kiwifruit juice, and bayberry juice.

[0023] Compared with the related technology, the Phyllanthus emblica compound drink and its preparation method provided by the present invention have the following beneficial effects:

[0024] The present invention provides a Phyllanthus emblica compound drink and its preparation method:

[0025] In the present invention, the citric acid contained in lemon juice can effectively inhibit the growth of microorganisms and kill some strains, thereby extending the shelf life of Phyllanthus emblica fruit juice. There are no chemical additives in Phyllanthus emblica fruit, lemon, edible salt, brewing vinegar, sucrose, concentrated beet juice and honey, which can ensure the green safety of the compound juice, and further protect the health of personnel. Removing the seeds from Phyllanthus emblica fruit and peeling the lemon can reduce the bitterness of Phyllanthus emblica fruit and prevent the presence of bitterness in lemon juice. Soaking Phyllanthus emblica fruit with astringency treatment agent can remove the astringency in the fruit. Adding sucrose to the juice can cover the remaining bitterness in the juice, and adding salt can adjust the sweetness of the beverage, increasing the flavor and palatability of the beverage. Storing the beverage at low temperature can further extend the shelf life of the beverage. Detailed implementation mode

[0026] In order to make the purpose, technical solutions and beneficial effects of the present invention clearer and more understandable, the technical solutions in the present invention will be further described below in conjunction with 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:

[0028] The present invention discloses a preparation method of a Phyllanthus emblica compound beverage, which includes the following steps:

[0029] Step 1: Prepare raw materials Phyllanthus emblica fruit, astringency treatment agent, clear water, lemon, sweetness regulator and clear water;

[0030] Step 2: Select mature Phyllanthus emblica fruit freshly picked, pick out impurities such as moth-eaten fruits, rotten fruits and branches and leaves, select fresh lemons, and ensure that there are no black spots and damages on the lemon surface;

[0031] Step 3: Soak the selected Phyllanthus emblica fruit in clear water for 30 minutes, wash it repeatedly for 3 times, remove dirt such as surface dust, fish it out and drain it, and wash the selected lemon;

[0032] Step 4: Remove the seeds from the Phyllanthus emblica fruit, put the astringency treatment agent and the de-seeded Phyllanthus emblica fruit into clear water and mix them, and peel and remove the seeds from the lemon;

[0033] Step 5: Take out the Phyllanthus emblica fruit and drain the water on the surface of the fruit, crush the Phyllanthus emblica fruit to obtain Phyllanthus emblica fruit puree, then squeeze the lemon pulp to obtain lemon juice, and put the Phyllanthus emblica fruit pulp and lemon juice into a blender for mixing;

[0034] Step 6: Heat the clear water and mix the cooled clear water into the mixture of Phyllanthus emblica fruit puree and lemon juice, stir well with a blender and then sieve out the solid pulp with a sieve;

[0035] Step 7: Squeeze the juice with a filter cloth, centrifuge at 5000 r / min for 30 minutes to discard the precipitated fruit residues, and retain the juice for filtration through an edible-grade pp cotton filter element;

[0036] Step 8: Put the sweetening regulator and the astringency treatment agent into the filtrate and mix well. Put the mixed liquid into a glass storage tank for sealing, and then perform pasteurization on the whole sealed storage tank. Package and seal the honey, paste the honey packaging box on the storage tank, and store the drink in an environment of 0-8 °C.

[0037] The astringency treatment agent includes at least one of edible salt and brewing vinegar.

[0038] The astringency treatment agent includes 20 parts by weight of edible salt and 5 parts by weight of brewing vinegar.

[0039] The sweetening regulator includes at least one of honey, concentrated beet juice, and sucrose.

[0040] The filter cloth used for sieving in Step 3 is 100 mesh, and the edible-grade PP cotton used for filtration in Step 3 is 5 μm.

[0041] A phyllanthus emblica composite drink disclosed by the present invention is obtained by the method described above.

[0042] It further includes 10 parts by weight of fruit juice.

[0043] The fruit juice includes at least one of apple juice, strawberry juice, loquat juice, kiwifruit juice, and bayberry juice.

[0044] Example 2:

[0045] A preparation method of a phyllanthus emblica composite drink is disclosed, including the following steps:

[0046] Step 1: Prepare raw materials of phyllanthus emblica fruit, astringency treatment agent, clear water, lemon, sweetening regulator, and clear water;

[0047] Step 2: Select fresh and ripe phyllanthus emblica fruits, pick out damaged fruits, rotten fruits, branches, and leaves and other impurities, and select fresh lemons to ensure that the lemon surface has no black spots and damage;

[0048] Step 3: Soak the selected phyllanthus emblica fruits in clear water for 45 minutes, wash them repeatedly 3 times, remove dirt such as surface dust, fish them out and drain, and wash the selected lemons;

[0049] Step 4: Remove the seeds from the phyllanthus emblica fruits, put the astringency treatment agent and the de-seeded phyllanthus emblica fruits into clear water and mix, and peel and de-seed the lemons;

[0050] Step Five: Take out the Phyllanthus emblica fruits and drain the water on the surface of the fruits. Crush the Phyllanthus emblica fruits to obtain Phyllanthus emblica puree. Then, squeeze the lemon pulp to obtain lemon juice. Put the Phyllanthus emblica pulp and lemon juice into a blender for mixing;

[0051] Step Six: Heat the clear water and mix the cooled clear water into the mixture of Phyllanthus emblica puree and lemon juice. After stirring well with a blender, use a sieve to remove the solid pulp;

[0052] Step Seven: Press for juice with a filter cloth, centrifuge at 5000 r / min for 35 minutes to discard the precipitated fruit residues, and keep the juice filtered through a food-grade pp cotton filter element;

[0053] Step Eight: Put the sweetening regulator and the astringency treatment agent into the filtrate and mix well. Put the mixed liquid into a glass storage tank for sealing. Then, perform pasteurization on the whole sealed storage tank. Package and seal the honey, paste the honey packaging box on the storage tank, and store the drink in an environment of 0 - 8 °C.

[0054] The astringency treatment agent includes at least one of edible salt and brewing vinegar.

[0055] The astringency treatment agent includes 25 parts by weight of edible salt and 10 parts by weight of brewing vinegar.

[0056] The sweetening regulator includes at least one of honey, concentrated beet juice, and sucrose.

[0057] The filter cloth used for sieving in Step Three is 100 mesh, and the food-grade PP cotton used for filtering in Step Three is 5 μm.

[0058] A Phyllanthus emblica compound drink disclosed by the present invention is prepared by the method described above.

[0059] It further includes 20 parts by weight of fruit juice.

[0060] The fruit juice includes at least one of apple juice, strawberry juice, loquat juice, kiwi juice, and bayberry juice.

[0061] Example Three:

[0062] Disclosed is a preparation method of a Phyllanthus emblica compound drink, including the following steps:

[0063] Step One: Prepare raw materials including Phyllanthus emblica fruits, astringency treatment agent, clear water, lemons, sweetening regulator, and clear water;

[0064] Step Two: Select fresh and ripe Phyllanthus emblica fruits, pick out impurities such as moth-eaten fruits, rotten fruits, and branches and leaves. Select fresh lemons to ensure that there are no black spots and damages on the lemon surface;

[0065] Step 3: Soak the selected emblica fruits in clean water for 60 minutes, rinse them three times to remove dust and other dirt on the surface, remove them and drain them, and wash the selected lemons;

[0066] Step 4: removing the seeds from the emblica fruit, adding the astringent treatment agent and the emblica fruit after removing the seeds into clean water and mixing them, and peeling and removing the seeds from the lemon;

[0067] Step 5: taking out the emblica fruit and draining the water on the surface of the emblica fruit, crushing the emblica fruit to obtain emblica fruit puree, squeezing the lemon pulp to obtain lemon juice, and putting the emblica fruit pulp and the lemon juice into a blender for mixing;

[0068] Step 6: Heat clean water and mix the cooled clean water with the mixture of emblica puree and lemon juice, stir thoroughly with a blender, and use a sieve to remove the solid pulp;

[0069] Step 7: Use filter cloth to squeeze the juice, centrifuge at 5000r / min for 40 minutes to discard the precipitated pomace, and filter the remaining juice through an edible grade pp cotton filter element;

[0070] Step 8: Add the sweetness regulator and the astringency treatment agent to the filtrate and mix them thoroughly, add the mixture into a glass storage jar and seal it, then pasteurize the sealed storage jar as a whole, package and seal the honey, stick the honey packaging box on the storage jar, and store the beverage at 0-8℃.

[0071] The astringency treatment agent includes at least one of edible salt and brewed vinegar.

[0072] The astringency treatment agent comprises 30 parts by weight of edible salt and 15 parts by weight of brewed vinegar.

[0073] The sweet taste regulator includes at least one of honey, concentrated beet juice and sucrose.

[0074] The filter cloth used for screening in step three is 100 mesh, and the food-grade PP cotton used for filtering in step three is 5 μm.

[0075] The invention discloses a phyllanthus emblica compound beverage, which is prepared by the above method.

[0076] The invention further comprises 30 parts by weight of fruit juice.

[0077] The fruit juice includes at least one of apple juice, strawberry juice, loquat juice, kiwi juice and bayberry juice.

[0078] Compared with the related art, the emblica compound beverage and the preparation method thereof provided by the present invention have the following beneficial effects:

[0079] The present invention provides a Phyllanthus emblica composite drink and a preparation method thereof. The citric acid contained in lemon juice can effectively inhibit the growth of microorganisms and kill some strains, thereby prolonging the shelf life of Phyllanthus emblica fruit juice. There are no chemical additives in Phyllanthus emblica fruit, lemon, edible salt, brewing vinegar, sucrose, concentrated beet juice and honey, which can ensure the green safety of the composite juice and further protect the health of personnel. Removing the seeds from Phyllanthus emblica fruit and the peel from lemon can reduce the bitterness of Phyllanthus emblica fruit and prevent the presence of bitterness in lemon juice. Soaking Phyllanthus emblica fruit with astringency treatment agent can remove the astringency in the fruit. Adding sucrose to the juice can cover the remaining bitterness in the juice, and adding salt can adjust the sweetness of the beverage, increasing the flavor and palatability of the beverage. Storing the drink at low temperature can further extend the shelf life of the drink.

[0080] The above are only the embodiments of the present invention, and do not limit the patent scope of the present invention accordingly. Any equivalent structure or equivalent process transformation made by using the content of the specification and drawings of the present invention, or directly or indirectly applied in other related technical fields, shall be similarly included in the patent protection scope of the present invention.

Claims

1. A preparation method of a Phyllanthus emblica composite drink, characterized in that, The steps include: Step 1: Prepare the raw materials of emblica fruit, astringent treatment agent, water, lemon, sweetness regulator and water; Step 2: Select freshly picked ripe emblica fruits, remove the infested fruits, rotten fruits, branches and leaves and other impurities, and select fresh lemons to ensure that there are no black spots or damage on the surface of the lemons; Step 3: Soak the selected emblica fruits in clean water for 30-60 minutes, rinse them three times to remove dust and other dirt on the surface, remove them and drain them, and wash the selected lemons; Step 4: removing the seeds from the emblica fruit, adding the astringent treatment agent and the emblica fruit after removing the seeds into clean water and mixing them, and peeling and removing the seeds from the lemon; Step 5: taking out the emblica fruit and draining the water on the surface of the emblica fruit, crushing the emblica fruit to obtain emblica fruit puree, squeezing the lemon pulp to obtain lemon juice, and putting the emblica fruit pulp and the lemon juice into a blender for mixing; Step 6: Heat clean water and mix the cooled clean water with the mixture of emblica puree and lemon juice, stir thoroughly with a blender, and use a sieve to remove the solid pulp; Step 7: Use filter cloth to squeeze the juice, centrifuge at 5000r / min for 30-40 minutes to discard the precipitated pomace, and filter the remaining juice through an edible grade pp cotton filter element; Step 8: Add the sweetness regulator and the astringency treatment agent to the filtrate and mix them thoroughly, add the mixture into a glass storage jar and seal it, then pasteurize the sealed storage jar as a whole, package and seal the honey, stick the honey packaging box on the storage jar, and store the beverage at 0-8℃.

2. The preparation method of the Phyllanthus emblica composite drink according to claim 1, characterized in that, The astringency treatment agent includes at least one of edible salt and brewed vinegar.

3. The preparation method of the Phyllanthus emblica composite drink according to claim 1, wherein The astringency treatment agent comprises 20-30 parts by weight of edible salt and 5-15 parts by weight of brewed vinegar.

4. The preparation method of the Phyllanthus emblica composite drink according to claim 1, characterized in that, The sweet taste regulator includes at least one of honey, concentrated beet juice and sucrose.

5. The preparation method of the Phyllanthus emblica composite drink according to claim 1, characterized in that, The filter cloth used for screening in step three is 100 mesh, and the food-grade PP cotton used for filtering in step three is 5 μm.

6. A Phyllanthus emblica composite drink, characterized in that, The emblica compound beverage is prepared by the method according to any one of claims 1 to 5.

7. The Phyllanthus emblica composite drink according to claim 6, wherein The invention further comprises 10-30 parts by weight of fruit juice.

8. The Phyllanthus emblica composite drink according to claim 6, characterized in that The fruit juice includes at least one of apple juice, strawberry juice, loquat juice, kiwi juice and bayberry juice.