Suche Bilder Maps Play YouTube News Gmail Drive Mehr »
Anmelden
Nutzer von Screenreadern: Klicke auf diesen Link, um die Bedienungshilfen zu aktivieren. Dieser Modus bietet die gleichen Grundfunktionen, funktioniert aber besser mit deinem Reader.

Patentsuche

  1. Erweiterte Patentsuche
VeröffentlichungsnummerCN104522809 A
PublikationstypAnmeldung
AnmeldenummerCN 201410832250
Veröffentlichungsdatum22. Apr. 2015
Eingetragen29. Dez. 2014
Prioritätsdatum29. Dez. 2014
Auch veröffentlicht unterCN104522809B
Veröffentlichungsnummer201410832250.1, CN 104522809 A, CN 104522809A, CN 201410832250, CN-A-104522809, CN104522809 A, CN104522809A, CN201410832250, CN201410832250.1
Erfinder华正杰
Antragsteller通化百泉保健食品有限公司
Zitat exportierenBiBTeX, EndNote, RefMan
Externe Links:  SIPO, Espacenet
Ginseng and lycium barbarum composite health drink and making method thereof
CN 104522809 A
Zusammenfassung
The invention relates to a method for making ginseng and lycium barbarum composite health drink. The making method comprises the following steps: by taking ginseng as a raw material, performing water extraction to obtain ginseng juice; by taking ginseng concentrate as a main raw material, adding lycium barbarum juice with a health effect, thereby obtaining the ginseng and lycium barbarum composite drink. According to the ginseng and lycium barbarum processing technology, the original nutrition characteristics, taste and effective functions of the raw materials are not damaged, and the natural property of the drink is guaranteed.
Ansprüche(4)  übersetzt aus folgender Sprache: Chinesisch
1.一种人参、枸杞复合保健饮料,其特征在于由以下重量百分比原料制成:0.15%〜0.20%人参汁、10%〜30%枸杞汁、白砂糖10.0%〜15.0%,0.03%〜0.07%柠檬酸、0.003%香兰素,余量为软化水。 A ginseng, medlar compound health beverage, characterized by the following percentages by weight of raw material: 0.15% ~0.20% ginseng juice, 10% ~ 30% goji juice, sugar 10.0% ~15.0%, 0.03% ~0.07 % citric acid, vanillin 0.003%, and the balance demineralized water.
2.按照权利要求1所述的人参、枸杞复合保健饮料,其特征在于由以下重量百分比原料制成:人参汁0.18%、枸杞汁20%、白砂糖8.0%、柠檬酸0.05%、香兰素0.003%,余量为软化水。 2. according to claim 1, wherein the ginseng, medlar compound health beverage, characterized by the following raw materials in percentage by weight: 0.18% ginseng juice, goji juice 20%, sugar 8.0%, 0.05% citric acid, vanillin 0.003%, the balance being demineralised water.
3.—种如权利要求1或2所述人参、枸杞复合保健饮料的制备方法,其特征在于步骤如下: 一、人参汁的制备(1)选料:选参根白色或黄白色,去除剔除杂质废物; (2)浸泡清洗:将选好的原料放入清水中,经浸泡后,用清水反复洗净表面泥土污垢,洗后捞出进行闷润; (3)闷润:将清洗表面吸水的原料置于容器内,覆以湿布,保持一定湿润,使水分慢慢渗入,按时补充40°C水喷淋,保持10〜12h,直至润至适于切制程度; (4)切片:洗净,采用手工或切片机进行切片,切片厚度为0.2cm〜0.4cm ; (5)浸提:将参片放入夹层锅中,加水10倍〜12倍,使锅内温度在50〜60min内达到98〜102°C后,保持2〜6h,熬制,直至参片熟透,然后保持浸提温度60°C〜70°C提取48h〜64h ; (6)打浆:将浸提的参片连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.2〜0.5cm的碎块,处理备用; (7)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在10 〜30 μ m ; (8)酶解:在浆液中加入1%〜1.2%a-淀粉酶,在45〜55°C下酶解Ih〜1.5h,在酶解过程中不断地搅拌; (9)灭酶:把酶解后的清汁,进行二次加热到85°C〜95°C,保持10 min〜15min,灭酶; (10)过滤:灭酶后用60目〜80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目〜200目滤布的板框压滤机过滤,得到清液; (11)澄清:用0.8%果胶,0.6%海藻胶和0.4%黄原胶按质量比稳定剂进行复合处理,吸取的沉淀池中的上层清液; (12)离心:将澄清后的汁液在3000r/min〜8500 r/min离心机中进行离心15 min〜30 min,获得澄清液,打入贮汁罐备用; 二、枸杞汁的制备(1)选料:枸杞子选择挑出个大、果肉肥厚、饱满、颜色鲜艳、无虫蛀、无霉烂及变质的干枸杞; (2)清洗:挑选后,用流动的水或倒入水池中反复冲洗至表皮无污物; (3)浸泡:把洗净的枸杞,放在容器内,加入3倍〜5倍量的水,浸泡30min ; (4)破碎:将浸泡的枸杞破碎; (5)护色:在破碎后迅速加入05%〜0.1%抗坏血酸和0.01%〜0.06%柠檬酸混和液护色,20〜30min ; (6)浸提:将破碎护色后的果肉浆置于夹层锅中,加5〜10倍纯净水,保持70°C〜90°C条件下浸提3h〜6h,浸提期要搅拌3〜4次,升温80〜90°C维持I〜2min得到浸提的枸杞浆; (7)打浆:将浸提的枸杞连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.1〜0.3cm的碎块,处理备用; (8)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在10 〜30 μ m ; (9)酶解:在浆液中加入0.01%〜0.02%果胶酶,在45〜55°C下酶解0.5h〜1.0h,在酶解过程中不断地搅拌; (10)灭酶:把酶解后的清汁,进行二次加热到85°C〜95°C,保持10 min〜15min,灭酶; (11)过滤:灭酶后用60目〜80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目〜200目滤布的板框压滤机过滤,得到清液; (12)澄清:先将0.04%的明胶均匀缓慢撒入汁中,用搅拌器搅拌,然后再缓慢加入0.8%蜂蜜,静置2h,过滤;再加入0.2%的羧甲基纤维素钠作稳定剂,加入时应均匀缓慢加入并不断搅拌,使其自然澄清,取上层清液备用; (13)离心:将澄清后的汁液在3000r/min〜8500 r/min离心机中进行离心15 min〜30 min,获得澄清汁液,打入贮汁罐备用; 三、人参、枸杞复合保健饮料的调配(1)调配:0.15%〜0.20%人参汁、10%〜30%枸杞汁;白砂糖10.0%〜15.0 %、最后加入0.03%〜0.07%柠檬酸、0.003%香兰素,用软化水补足至100份体积混合均匀,调至酸甜适宜,口感适中; (2)均质、脱气:将调配饮料加热至50°C〜60°C,送入高压均质机中,在20MPa〜25MPa压力下进行均质,同时开启脱气机,处理10min-15min脱气; (3)灌装、杀菌:调配饮料进行均质、脱气后,按2(T-15'-2(T/12(rC灭菌公式进行高压灭菌,后冷却至常温;进行二次杀菌处理,杀菌温度为100°C,杀菌时间为15-20分钟,包装即得。 1 or 2 ginseng, medlar compound health beverage preparation method 3.- species, such as claims, wherein the following steps: First, the preparation of ginseng juice (1) choice of materials: choose white or yellow-white ginseng root, removing the culling Waste impurities; (2) immersion cleaning: The selected raw materials into the water, after soaking the soil with water repeatedly wash the surface dirt, washed fish were moistening; (3) moistening: to clean the surface water The raw material is placed in the container, covered with a damp cloth, to maintain a certain moisture, the moisture slowly infiltrated, timely supplement 40 ° C water spray to keep 10~12h, until Run to the extent suitable for cutting; (4) sections: Wash net, by hand or slicer to slice, slice thickness 0.2cm~0.4cm; (5) extraction: the reference sheet sandwich into the pot, add water 10 times ~ 12 times, so that the pot temperature in the 50~60min After reaching 98~102 ° C, holding 2~6h, boil until cooked ginseng slices, then keeping the extraction temperature 60 ° C~70 ° C extract 48h~64h; (6) beating: the extraction of ginseng tablets together with extracts mashed together into high-speed machine beating, which was crushed to a particle size of 0.2~0.5cm fragments, alternate treatment; (7) rubber mill: The beating of a slurry with a colloid mill grinding, feed liquid repeated three times through a colloid mill to make the particle size control in 10 ~30 μ m; (8) enzyme: Add 1% ~1.2% a- amylase in the slurry, digested at 45~55 ° C under Ih~1.5 h, continuously stirred in enzymatic processes; (9) enzyme inactivation: the juice digestion after reheating to 85 ° C~95 ° C, holding 10 min~15min, enzyme inactivation; (10) Filter : After the enzyme was filtered off with 60 mesh mesh cloth 2 ~ 80 times, coarse filter, separate the juice residue, and then 150 mesh ~ 200 mesh filter cloth and frame filter press to obtain a supernatant; (11) Clarification : pectin with 0.8%, 0.6% and 0.4% sodium alginate, xanthan gum mass ratio of stabilizer complex process, lessons sedimentation tank supernatant; (12) centrifugal: the juice clarified in 3000r / min ~8500 r / min centrifuge centrifuged 15 min~30 min, the supernatant obtained, the juice into the storage tank backup; Second, the preparation of wolfberry juice (1) choice of materials: medlar choose to pick a big, flesh hypertrophy, full, bright colors, no insects, no rotten and bad dry wolfberry; (2) cleaning: After selection, with the flow of water into the pool or rinsed repeatedly until the skin free from contamination; (3) Soaking: Wash wolfberry, placed in a container, add 3 times ~ 5 times the amount of water, soak 30min; (4) broken: broken wolfberry soaked; (5) color protection: After crushing rapidly added 05% ~0.1% ascorbic acid and 0.01% ~0.06% citric acid mixed liquid color protection, 20~30min; (6) extraction: the crushed pulp slurry was placed in a sandwich color protection after the pot, add 5 to 10 times that of pure water, keeping 70 ° C~90 ° C under conditions of extraction 3h~6h, extraction of 3 to 4 times to mix, temperature 80~90 ° C to maintain I~2min get leached slurry wolfberry; (7) beating: the extraction of wolfberry extract together liquid mashed together into high-speed machine beating, which was crushed to a particle size of 0.1~0.3cm fragments, alternate treatment; (8) rubber mill: The beating of a slurry with a colloid mill grinding, the material was repeated by colloid mill three times, so that the particle size control at 10 ~30 μ m; (9) enzyme: Add 0.01% ~0.02% pectinase in the slurry, at 45~55 ° C under hydrolysis 0.5h~1.0h, in enzymatic process continuously stirred; (10) enzyme inactivation: the juice digestion after reheating to 85 ° C~95 ° C, holding 10 min~15min, enzyme inactivation; (11) Filter: enzyme inactivation After 60 ~ 80 mesh filter cloth mesh twice, coarse filter, separate the juice residue, and then 150 mesh ~ 200 mesh filter cloth and frame filter press to obtain a supernatant; (12) Clarification: First 0.04% gelatin juice uniformly sprinkling them in slowly, stirring with a stirrer, and then slowly added 0.8% honey, standing 2h, filtered; then add 0.2% of sodium carboxymethyl cellulose as stabilizer, should be uniformly added slowly was added and stirring constantly, making it a natural clarification, the supernatant was taken back; (13) centrifuging: The juice clarified by centrifugation after 15 min~30 min at 3000r / min~8500 r / min centrifuge to obtain a clear juice, juice into the storage tank backup; third, ginseng, medlar compound health beverage formulations (1) deployment: 0.15% ~0.20% ginseng juice, 10% ~ 30% wolfberry juice; white sugar 10.0% ~15.0%, and finally adding 0.03% ~0.07% citric acid, 0.003% vanillin, with demineralized water to make up to 100 parts by volume mixed, adjusted to a suitable sweet and sour, moderate taste; (2) homogenizing, degassing: the formulation was heated to 50 ° C~ beverage 60 ° C, into the high-pressure homogenizer, under 20MPa~25MPa pressure homogenization, while open degasser, processing 10min-15min degassing; (3) filling, sterilization: the deployment of drink homogenized off After gas, by 2 (T-15'-2 (T / 12 (rC formula sterilized autoclaving, cooled to room temperature; secondary sterilization, sterilization temperature of 100 ° C, sterilization time of 15-20 minute, package that was.
4.一种如权利要求3所述人参、枸杞复合保健饮料的制备方法,其特征在于步骤如下: 一、人参汁的制备(1)选料:选参根白色或黄白色,去除剔除杂质废物; (2)浸泡清洗:将选好的原料放入清水中,经浸泡后,用清水反复洗净表面泥土污垢,洗后捞出进行闷润; (3)闷润:将清洗表面吸水的原料置于容器内,覆以湿布,保持湿润,使水分慢慢渗入,按时补充40°C水喷淋,保持12h,直至润至适于切制程度; (4)切片:洗净,采用手工或切片机进行切片,切片厚度为0.4cm ; (5)浸提:将参片放入夹层锅中,加水10倍,使锅内温度在60min内达到100°C后,保持3h,熬制,直至参片熟透,然后保持浸提温度65°C提取48h ; (6)打浆:将浸提的参片连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为.0.3cm的碎块,处理备用; (7)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在20 μ m ;(8)酶解:在浆液中加入1% a-淀粉酶,在55°C下酶解lh,在酶解过程中不断地搅拌; (9)灭酶:把酶解后的清汁,进行二次加热到90°C,保持10 min,灭酶; (10)过滤:灭酶后用80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目滤布的板框压滤机过滤,得到清液; (11)澄清:用0.8%果胶,0.6%海藻胶和0.4%黄原胶按质量比稳定剂进行复合处理,吸取的沉淀池中的上层清液; (12)离心:将澄清后的汁液在3000r/min离心机中进行离心30 min,获得澄清液,打入贮汁罐备用; 二、枸杞汁的制备(1)选料:枸杞子选择挑出个大、果肉肥厚、饱满、颜色鲜艳、无虫蛀、无霉烂及变质的干枸杞; (2)清洗:挑选后,用流动的水或倒入水池中反复冲洗至表皮无污物; (3)浸泡:把洗净的枸杞,放在容器内,加入3倍量的水,浸泡30min ; (4)破碎:将浸泡的枸杞破碎;(5)护色:在破碎后迅速加入0.1%抗坏血酸和0.03%柠檬酸混和液护色,30min ; (6)浸提:将破碎护色后的果肉浆置于夹层锅中,加5倍纯净水,保持70°C条件下浸提5h,浸提期要搅拌3次,升温80°C维持2min得到浸提的枸杞浆; (7)打浆:将浸提的枸杞连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.3cm的碎块,处理备用; (8)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在30 μ m ;(9)酶解:在浆液中加入0.02%果胶酶,在50°C下酶解0.5h,在酶解过程中不断地搅拌; (10)灭酶:把酶解后的清汁,进行二次加热到90°C,保持10 min,灭酶; (11)过滤:灭酶后用80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目滤布的板框压滤机过滤,得到清液;(12)澄清:先将0.04%的明胶均匀缓慢撒入汁中,用搅拌器搅拌,然后再缓慢加入0.8%蜂蜜,静置2h,过滤;再加入0.2%的羧甲基纤维素钠作稳定剂,加入时应均匀缓慢加入并不断搅拌,使其自然澄清,取上层清液备用; (13)离心:将澄清后的汁液在3000r/min离心机中进行离心30 min,获得澄清汁液,打入贮汁罐备用; 三、人参、枸杞复合保健饮料的调配Cl)调配:人参汁0.18%、枸杞汁20%、白砂糖8.0%、柠檬酸0.05%、香兰素0.003%用软化水补足至100份体积混合均匀; (2)均质、脱气:将调配饮料加热至60°C,送入高压均质机中,在25MPa压力下进行均质,同时开启脱气机,处理1min脱气; (3)灌装、杀菌:调配饮料进行均质、脱气后,按2(T-15'-2(T/12(rC灭菌公式进行高压灭菌,后冷却至常温;进行二次杀菌处理,杀菌温度为100°C,杀菌时间为15-20分钟,包装即得。 4. A method as in claim 3 ginseng, medlar composite health beverage preparation method of claim wherein the steps are as follows: First, the preparation of ginseng juice (1) choice of materials: choose white or yellow-white ginseng root, remove impurities removed waste ; (2) immersion cleaning: The selected raw materials into the water, after soaking the soil with water repeatedly wash the surface dirt, washed fish were moistening; (3) moistening: to clean the surface of the raw water placed in a container, covered with a damp cloth, kept moist, the moisture slowly infiltrated, timely supplement 40 ° C water shower, holding 12h, until Run to the extent suitable for cutting; (4) sections: Wash by hand or slicer to slice, slice thickness of 0.4cm; (5) extraction: the reference sheet sandwich into the pot, add water 10 times, so that the pot temperature within 60min after reaching 100 ° C, maintained 3h, stewed until ginseng slices cooked, then maintained a temperature of 65 ° C leach extraction 48h; (6) beating: the extraction of ginseng extract tablets along with mashed together into high-speed machine beating, which was crushed into a particle size of .0.3 cm fragments, alternate treatment; (7) rubber mill: The beating of a slurry with a colloid mill grinding, the material was repeated three times through a colloid mill to make the particle size control at 20 μ m; (8) enzyme: slurry added 1% a- amylase, hydrolysis lh, the enzymatic process of continuous stirring at 55 ° C under; (9) enzyme inactivation: the juice after enzymatic hydrolysis, a second heated to 90 ° C, maintained 10 min, enzyme inactivation; (10) Filter: After killing enzyme with 80 mesh filter cloth twice, coarse filter, separate the juice residue, and then 150 mesh filter cloth and frame filter press to obtain a clear solution; The clarified juice after:;: (11) clarification (12) Centrifugal with 0.8% pectin, 0.6% sodium alginate and 0.4% xanthan gum mass ratio stabilizer complex process, lessons sedimentation tank supernatant carried out in 3000r / min centrifuged 30 min, the supernatant obtained, juice storage tank into standby; Second, Chinese wolfberry juice preparation (1) choice of materials: medlar choose to pick a big, flesh plump, plump, bright colors , no insects, no rotten and bad dry wolfberry; (2) Cleaning: After the selection, with the flow of water into the pool or rinsed repeatedly until the skin free from contamination; (3) Soaking: to wash the wolfberry, put in a container, add 3 times the amount of water, soak 30min; (4) broken: broken wolfberry soaked; (5) color protection: After breaking fast with 0.1% ascorbic acid and 0.03% citric acid mixed liquid color protection, 30min ; (6) extraction: the fruit pulp color protection after breaking into a sandwich pot, add five times the pure water, extraction 5h, stirring extraction period to maintain the condition of 70 ° C for 3 times, maintain the temperature 80 ° C 2min get leached slurry wolfberry; (7) beating: the extraction of wolfberry extract along with mashed together into high-speed machine beating, which was crushed into a particle size of 0.3cm fragments, processing standby; (8 ) rubber mill: The beating of a slurry with a colloid mill grinding, the material was repeated three times through a colloid mill to make the particle size control at 30 μ m; (9) enzyme: Add 0.02% pectinase in the slurry at 50 ° C, hydrolysis 0.5h, stirring constantly in enzymatic processes; (10) enzyme inactivation: the juice after enzymatic hydrolysis, a second heated to 90 ° C, holding 10 min, enzyme inactivation; (11) Filter : After killing enzyme with 80 mesh filter cloth twice, coarse filter, separate the juice residue, and then 150 mesh filter cloth and frame filter press to obtain a supernatant; (12) Clarification: first 0.04% evenly sprinkle gelatin juice slowly, stirring with a stirrer, and then slowly added 0.8 percent honey, standing 2h, filtration; adding 0.2% sodium carboxymethyl cellulose as a stabilizer, should be added slowly added evenly and continuously stirring, so that the natural clarification, the supernatant was taken back; (13) centrifugal: the juice was clarified by centrifugation for 30 min 3000r / min centrifuge to obtain a clear juice, the juice into the storage tank backup; third, ginseng, Wolfberry complex health drink formulations Cl) formulation: 0.18% ginseng juice, goji juice 20%, sugar 8.0%, 0.05% citric acid, vanillin 0.003% with demineralized water to make up to 100 parts by volume of mixing; (2) are quality, degassing: the deployment of beverage is heated to 60 ° C, into the high-pressure homogenizer, and homogenized at 25MPa pressure, while open degasser, 1min degassing process; (3) filling, sterilization: deployment After homogenization beverages, degassing, press 2 (T-15'-2 (T / 12 (rC formula sterilized autoclaving, cooled to room temperature; secondary sterilization, sterilization temperature of 100 ° C, sterilization time is 15-20 minutes, package that was.
Beschreibung  übersetzt aus folgender Sprache: Chinesisch
人参、枸杞复合保健饮料及制备方法 Ginseng, Chinese wolfberry and composite health beverage preparation method

技术领域 TECHNICAL FIELD

[0001] 本发明涉及一种植物饮料,尤其是指人参、枸杞复合保健饮料及制备方法。 [0001] The present invention relates to a plant beverages, particularly refers to ginseng, Chinese wolfberry and composite health beverage preparation method.

背景技术 Background technique

[0002] 五加科人参属植物人参的干燥根作为名贵中药材补品,在我国已有很长的应用历史,早在《神农本草经》里就将它列为上品。 [0002] Araliaceae Panax ginseng plants dried root as a valuable tonic medicines in China has a long history of application, as early as in the "Shen Nong's Herbal Classic" where it will be listed as the top grade. 早在唐朝人们就开始应用野生人参作为补品。 As early as the Tang Dynasty people began to use wild ginseng as a tonic. 人参具有大补元气,用于气虚欲脱的重证。 Ginseng has nourishing strength, to take off the weight for qi deficiency syndrome. 具有补肺益气用于肺气不足,气短喘促,少气乏力,体质虚弱。 Bufei Qi deficiency for lung, shortness of breath, breathlessness, less gas fatigue, physical weakness.

[0003] 枸杞属茄科枸杞属的木本植物,又名贡果、血杞子、枸杞豆,为药食同源植物和高级滋补品。 [0003] wolfberry Lycium Solanaceae woody plants, also known as Gong fruit, blood wolfberries, wolfberry bean for Medicinal and Edible Plants and senior tonic. 枸杞含蛋白质15%,糖30%,还有胡萝卜素、核黄素、硫胺素、Vc、烟酸、氨基酸、生物碱和苷类等成分。 Medlar containing protein 15%, sugar 30%, as well as carotene, riboflavin, thiamine, Vc, niacin, amino acids, alkaloids and glycosides and other ingredients. 枸杞果具有降低血压、减少胆固醇、防止动脉硬化以及促进免疫功能、提高抗病能力、防老抗衰等作用,枸杞多糖、甜菜碱等具有“润肺、清肝、滋肾、益气、补虚劳、祛风、明目”等功能。 Wolfberry fruit have lower blood pressure, reduce cholesterol, prevent atherosclerosis and promote immune function, improve disease resistance, anti-old age and so on, LBP, and betaine with the "lungs, Liver, Kidney, Qi, tonic labor, chills, eyesight, "and so on.

[0004] 高频率的工作节奏,带来人民越来越多的亚健康,但是市场人参、枸杞产品保健品开发极为缺乏,远不能满足保健市场的需要,为此,以枸杞为主要原料生产的人参、枸杞复合保健饮料开发具有重要的意义,具有独特的市场定位及迫切需求。 [0004] The high frequency of the pace of work, to bring the people more and more sub-health, but the market ginseng, Chinese wolfberry product development is extremely lack of health care products, can not meet the needs of the healthcare market, and to this end, with medlar as the main raw material production Ginseng, Wolfberry compound health beverage development is of great significance, has a unique market position and urgent needs.

发明内容 SUMMARY OF THE INVENTION

[0005] 本发明的目的是针对上述不足而提供一种人参、枸杞复合保健饮料及制备方法。 [0005] The object of the present invention is directed to the above problems and to provide a ginseng, medlar and composite health beverage preparation method. 是以人参、枸杞为主要原料,通过工艺改进,实现复合效果更优。 Is ginseng, medlar as the main raw material, through process improvement, better achieve the composite effect.

[0006] 本发明的技术解决方案是:一种人参、枸杞复合保健饮料,由以下重量百分比原料制成:0.15%〜0.20%人参汁、10%〜30%枸杞汁、白砂糖8.0%〜10.0%、0.03%〜0.07%柠檬酸、0.003%香兰素,余量为软化水。 [0006] The technical solution of the present invention is: A ginseng, medlar compound health beverage, raw materials by the following percentages by weight: 0.15% ~0.20% ginseng juice, 10% ~ 30% goji juice, sugar 8.0% ~10.0 %, 0.03% ~0.07% citric acid, vanillin 0.003%, and the balance demineralized water.

[0007] 优选:人参、枸杞复合保健饮料,由以下重量百分比原料制成: [0007] Preferably: ginseng, medlar compound health beverage, raw materials by the following percentages by weight:

人参汁0.18%、枸杞汁20%、白砂糖8.0%、柠檬酸0.05%、香兰素0.003%,余量为软化水或水。 0.18% ginseng juice, goji juice 20%, sugar 8.0%, 0.05% citric acid, vanillin 0.003%, and the balance of demineralized water or water.

[0008] 人参、枸杞复合保健饮料的制备方法,其步骤如下: [0008] ginseng, medlar composite health beverage preparation method comprises the following steps:

一、人参汁的制备 First, the preparation of ginseng juice

(I)选料:选参根白色或黄白色,去除剔除杂质废物。 (I) the choice of materials: choose white or yellow-white ginseng root, remove impurities removal of waste.

[0009] (2)浸泡清洗:将选好的原料放入清水中,经浸泡后,用清水反复洗净表面泥土污垢,洗后捞出进行闷润。 [0009] (2) immersion cleaning: The selected raw materials into the water, after soaking the soil with water repeatedly wash the surface dirt, washed fish were moistening.

[0010] (3)闷润:将清洗表面吸水的原料置于容器内,覆以湿布,保持湿润,使水分慢慢渗入,按时补充40°C水喷淋,保持10〜12h,直至润至适于切制程度。 [0010] (3) moistening: to clean the surface water of the material placed in a container, covered with a damp cloth, kept moist, the moisture slowly infiltrated, timely supplement 40 ° C water spray to keep 10~12h, until Run to suitable for cutting degree.

[0011] (4)切片:洗净,采用手工或切片机进行切片,切片厚度为0.2cm〜0.4cm。 [0011] (4) sections: Wash by hand or slicer to slice, slice thickness 0.2cm~0.4cm.

[0012] (5)浸提:将参片放入夹层锅中,加水10倍〜12倍,使锅内温度在50〜60min内达到98〜102°C后(人参淀粉较多,在规定时间内升高温度,可防止人参片因在较低温度下浸泡时间过程而发生酸败),保持2〜6h,熬制,直至参片熟透,然后保持浸提温度60°C〜70°C提取48h〜64h,便于有效成分有较高的提取率。 [0012] (5) extraction: the reference sheet sandwich into the pot, add water 10 times ~ 12 times, so that the pot temperature reached within 50~60min after 98~102 ° C (ginseng starch is more, at a specified time raising the temperature inside to prevent ginseng slices soaked in due course of time at lower temperatures occur rancidity), keeping 2~6h, boil until cooked ginseng slices, then keeping the extraction temperature 60 ° C~70 ° C extract 48h~64h, facilitates the active ingredient has a higher extraction rate.

[0013] (6)打浆:将浸提的参片连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.2〜0.5cm的碎块,处理备用。 [0013] (6) beating: the extraction of ginseng extract tablets along with mashed together into high-speed machine beating, which was crushed into a particle size of 0.2~0.5cm fragments, processing standby.

[0014] (7)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在10〜30μΐΉ。 [0014] (7) rubber mill: The beating of a slurry with a colloid mill grinding, the material was repeated three times through a colloid mill to make the particle size control in 10~30μΐΉ.

[0015] (8)酶解:在浆液中加入1%〜1.2%a-淀粉酶,在45〜55°C下酶解Ih〜1.5h,在酶解过程中不断地搅拌,可保证酶作用均匀,使淀粉充分分解,起到粉碎作用。 [0015] (8) enzyme: Add 1% ~1.2% a- amylase in the slurry, enzymatic Ih~1.5h, the enzymatic process continuously stirred at 45~55 ° C, the enzyme can be guaranteed uniform, full decomposition of starch, play smash role.

[0016] (9)灭酶:把酶解后的清汁,进行二次加热到85°C〜95°C,保持10 min〜15min,灭酶,可有效地防止浆液褐变。 [0016] (9) enzyme inactivation: the juice after enzymatic hydrolysis, a second heated to 85 ° C~95 ° C, holding 10 min~15min, destroy enzymes, which can effectively prevent the slurry browning.

[0017] (10)过滤:灭酶后用60目〜80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目〜200目滤布的板框压滤机过滤,得到清液。 [0017] (10) Filter: The enzyme was filtered off twice with 60 ~ 80 mesh mesh cloth, coarse filter, separate the juice residue, and then 150 mesh ~ 200 mesh filter cloth and frame filter press to give serum. 采取粗滤和精滤相结合的二次过滤工艺,可使汁洛分离的更加彻底。 Take the coarse filter and fine filter combination secondary filtration process, make juice Los separate more thoroughly.

[0018] (11)澄清:用0.8%果胶,0.6%海藻胶和0.4%黄原胶按质量比稳定剂进行复合处理,吸取的沉淀池中的上层清液。 [0018] (11) Clarification: pectin with 0.8%, 0.6% and 0.4% sodium alginate, xanthan gum mass ratio of stabilizer complex process, lessons supernatant settling tank. 可有效去除全部悬浮物及易致沉淀的胶粒,此时的沉淀率最低,产品的稳定效果最好。 Can effectively remove all suspended solids and prone to cause precipitation of particles, the lowest rate of precipitation at this time, the stabilizing effect of the product is the best.

[0019] (12)离心:将澄清后的汁液在3000r/min〜8500 r/min离心机中进行离心15min〜30 min,获得澄清液,打入忙汁罐备用。 [0019] (12) centrifugal: the juice will be clarified in the 3000r / min~8500 r / min centrifuged 15min~30 min, the supernatant obtained, into the busy juice cans spare.

[0020] 二、枸杞汁的制备 [0020] Second, the preparation of wolfberry juice

(I)选料:枸杞子选择挑出个大、果肉肥厚、饱满、颜色鲜艳、无虫蛀、无霉烂及变质的干枸杞。 (I) the choice of materials: medlar choose to pick a big, flesh plump, plump, bright colors, no insects, no rotten and bad dry wolfberry.

[0021] (2)清洗:挑选后,用流动的水或倒入水池中反复冲洗至表皮无污物。 [0021] (2) cleaning: After selection with the flow of water into the pool or to the skin repeatedly washed free of dirt.

[0022] (3)浸泡:把洗净的枸杞,放在容器内,加入3倍〜5倍量的水,浸泡30min。 [0022] (3) Soaking: Wash medlar, placed in a container, add 3 times ~ 5 times the amount of water, soak 30min.

[0023] (4)破碎:将浸泡的枸杞破碎。 [0023] (4) broken: broken wolfberry soaked.

[0024] (5)护色:在破碎后迅速加入05%〜0.1%抗坏血酸和0.01%〜0.06%柠檬酸混和液护色,20〜30min。 [0024] (5) color protection: After crushing rapidly added 05% ~0.1% ascorbic acid and 0.01% ~0.06% citric acid mixed liquid color protection, 20~30min. 枸杞中含有单宁等多酚类物质及多种氧化酶,破碎后与氧接触而极易氧化变色,从而影响产品的色泽和口感。 Wolfberry contains tannin and other polyphenols and a variety of oxidases, after breaking contact with oxygen and discolored easily oxidized, thus affecting the product's color and taste. 因此,该护色剂组成可以起到很好的抗氧化的作用。 Therefore, the protection of the toner composition can play a very good antioxidant effect.

[0025] (6)浸提:将破碎护色后的果肉浆置于夹层锅中,加5〜10倍纯净水,保持70°C〜80°C条件下浸提3h〜6h,严格把握浸提时间,有利于将枸杞细胞内的汁液有效成份充分提取,浸提期要搅拌3〜4次得到浸提的枸杞浆。 [0025] (6) extraction: the fruit pulp color protection after breaking into a sandwich pot, add 5 to 10 times that of pure water, kept at 70 ° C~80 ° C condition extraction 3h~6h, strictly control the Baptist mention time, in favor of the active ingredient medlar juice inside the cell extract sufficient, extraction of stirring 3 to 4 times to get to the extraction of wolfberry pulp.

[0026] (7)打浆:将浸提的枸杞连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.1〜0.3cm的碎块,处理备用。 [0026] (7) beating: the extraction of wolfberry extract along with mashed together into high-speed machine beating, which was crushed into a particle size of 0.1~0.3cm fragments, processing standby.

[0027] (8)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在10〜30μΐΉ。 [0027] (8) rubber mill: The beating of a slurry with a colloid mill grinding, the material was repeated three times through a colloid mill to make the particle size control in 10~30μΐΉ.

[0028] (9)酶解:在浆液中加入0.01%〜0.02%果胶酶,在45〜55°C下酶解0.5h〜1.0h,在酶解过程中不断地搅拌。 [0028] (9) enzyme: Add the slurry 0.01% ~0.02% pectinase enzyme 0.5h~1.0h at 45~55 ° C under constant stirring in the hydrolysis process. 枸杞组织较紧密,果胶物质的含量也很丰富,单纯的打浆压榨取汁得率很低,进行果胶酶处理,充分破坏原料组织细胞壁,提高原料的利用率。 Wolfberry organizations more closely the content of the material is also very rich in pectin, a simple beating squeeze the juice yield is very low, it was pectinase treatment, thorough destruction raw tissue cell walls and improve the utilization of raw materials.

[0029] (10)灭酶:把酶解后的清汁,进行二次加热到85°C〜95°C,保持10 min〜15min,灭酶。 [0029] (10) enzyme inactivation: the juice after enzymatic hydrolysis, a second heated to 85 ° C~95 ° C, holding 10 min~15min, destroy enzymes. 可杀死枸杞中固有的酶,提高酶解效果。 Wolfberry can kill inherent enzymes improve digestion effect.

[0030] (11)过滤:灭酶后用60目〜80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目〜200目滤布的板框压滤机过滤,得到清液。 [0030] (11) Filter: The enzyme was filtered off twice with 60 ~ 80 mesh mesh cloth, coarse filter, separate the juice residue, and then 150 mesh ~ 200 mesh filter cloth and frame filter press to give serum.

[0031] (12)澄清:先将0.04〜0.06%的明胶均匀缓慢撒入汁中,用搅拌器搅拌,然后再缓慢加入0.06〜0.08%蜂蜜,静置2h,过滤。 [0031] (12) Clarification: first 0.04~0.06% gelatin evenly slow thrown into juice with a stirrer, and then slowly added 0.06~0.08% honey, standing 2h, filtered. 再加入0.2〜0.3%的羧甲基纤维素钠作稳定剂,加入时应均匀缓慢加入并不断搅拌,使其自然澄清,取上层清液备用。 Adding 0.2~0.3% of sodium carboxymethyl cellulose as a stabilizer, should be added evenly and slowly added with constant stirring, so that the natural clarification, the supernatant was taken back. 枸杞中含有大量不稳定性的枸杞多糖,容易变性及出现沉淀,因此,采用明胶和蜂蜜可去除沉淀,同时加入羧甲基纤维素钠作稳定剂,以解决产品的沉淀,增加原料物的含量。 Wolfberry contains a lot of instability in LBP, easily denatured and precipitation, therefore, the use of gelatin and honey can remove sediment, while adding sodium carboxymethyl cellulose as a stabilizer to address precipitate the product, increasing the content of the feedstock material .

[0032] (13)离心:将澄清后的汁液在3000r/min〜8500 r/min离心机中进行离心15min〜30 min,获得澄清汁液,打入忙汁罐备用。 [0032] (13) centrifugal: the juice clarification 15min~30 min after centrifugation at 3000r / min~8500 r / min centrifuge to obtain a clear juice, juice cans into the busy back.

[0033] 三、人参、枸杞复合保健饮料的调配 [0033] Third, ginseng, medlar compound health beverage formulations

(I)调配:0.15%〜0.20%人参汁、10%〜30%枸杞汁;白砂糖10.0%〜15.0 %、最后加入0.03%〜0.07%柠檬酸、0.003%香兰素,用软化水补足至100份体积混合均匀,调至酸甜适宜,口感适中。 (I) formulation: 0.15% ~0.20% ginseng juice, 10% ~ 30% wolfberry juice; white sugar 10.0% ~15.0%, and finally adding 0.03% ~0.07% citric acid, 0.003% vanillin, with demineralized water to make up to 100 parts by volume mixed, adjusted to sweet and sour appropriate, moderate taste.

[0034] (2)均质、脱气:将调配饮料加热至50°C〜60°C,送入高压均质机中,在20MPa〜25MPa压力下进行均质,同时开启脱气机,处理10min-15min脱气。 [0034] (2) homogenizing, degassing: the deployment of beverage is heated to 50 ° C~60 ° C, into the high-pressure homogenizer, under 20MPa~25MPa pressure homogenization, while open degasser, processing 10min-15min degassed. 使不同粒子的悬浮液均质化,获得不易分离和沉淀的汁液。 So that different particle suspension homogenized to obtain easily isolated and precipitated juice. 同时原料细胞间隙中存在着氧、氮和二氧化碳等气体被脱去,从而减少或避免汁液成分的氧化,保持其色泽和风味。 At the same time the existence of intercellular material of oxygen, nitrogen and carbon dioxide gas is off, thus reducing or avoiding oxidation of juice ingredients maintain their color and flavor.

[0035] (3)灌装、杀菌:调配饮料进行均质、脱气后,按2(T-15'-2(T/120°C灭菌公式进行高压灭菌,后冷却至常温。进行二次杀菌处理,杀菌温度为100°c左右,杀菌时间为15-20分钟,延长产品的保质期。 [0035] (3) filling, sterilization: Beverage formulation homogenizing, degassing, press 2 (T-15'-2 (T / 120 ° C sterilization formula autoclaving, cooled to ambient temperature. Secondary sterilization, sterilization temperature of 100 ° c or so, sterilization time is 15-20 minutes, to extend the shelf life of products.

[0036] 后冷却至常温,进行二次杀菌处理,杀菌温度为100°C,杀菌时间为15-20分钟,包装即得。 It was cooled to [0036] normal temperature, a second sterilization, sterilization temperature of 100 ° C, sterilization time of 15-20 minutes, to obtain the packaging. 杀死汁液中的致病菌,产品得以长期保藏,同时保持原料的风味、色泽和营养成分等产品的质量。 Kill pathogens juice, products can be long-term preservation, while maintaining the quality of flavor, color and nutrients of raw materials and other products.

[0037] 优选:人参、枸杞复合保健饮料的制备方法,其步骤如下: [0037] Preferably: ginseng, medlar composite health beverage preparation method comprises the following steps:

一、人参汁的制备 First, the preparation of ginseng juice

(I)选料:选参根白色或黄白色,去除剔除杂质废物。 (I) the choice of materials: choose white or yellow-white ginseng root, remove impurities removal of waste.

[0038] (2)浸泡清洗:将选好的原料放入清水中,经浸泡后,用清水反复洗净表面泥土污垢,洗后捞出进行闷润。 [0038] (2) immersion cleaning: The selected raw materials into the water, after soaking the soil with water repeatedly wash the surface dirt, washed fish were moistening.

[0039] (3)闷润:将清洗表面吸水的原料置于容器内,覆以湿布,保持湿润,使水分慢慢渗入,按时补充40°C水喷淋,保持12h,直至润至适于切制程度。 [0039] (3) moistening: to clean the surface water of the material placed in a container, covered with a damp cloth, kept moist, the moisture slowly infiltrated, timely supplement 40 ° C water shower, holding 12h, until Run to suitable cutting degree.

[0040] (4)切片:洗净,采用手工或切片机进行切片,切片厚度为0.4cm。 [0040] (4) sections: Wash by hand or slicer to slice, slice thickness of 0.4cm.

[0041] (5)浸提:将参片放入夹层锅中,加水10倍,使锅内温度在60min内达到100°C后,保持3h,熬制,直至参片熟透,然后保持浸提温度65°C提取48h。 [0041] (5) extraction: the reference sheet sandwich into the pot, add water 10 times, so that the pot temperature reached 100 ° C within 60min after holding 3h, boil until cooked ginseng slices, then kept immersed extraction temperature 65 ° C extract 48h.

[0042] (6)打浆:将浸提的参片连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.3cm的碎块,处理备用。 [0042] (6) beating: the extraction of ginseng extract tablets along with mashed together into high-speed machine beating, which was broken into fragments particle size of 0.3cm, handle spare.

[0043] (7)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在20 μ mo [0043] (7) rubber mill: The beating of a slurry with a colloid mill grinding, the material was repeated three times through a colloid mill to make the particle size control at 20 μ mo

[0044] (8)酶解:在浆液中加入1% a-淀粉酶,在55°C下酶解lh,在酶解过程中不断地搅拌。 [0044] (8) enzyme: Add 1% a- amylase in the slurry, enzymatic lh, the enzymatic process of continuous stirring at 55 ° C under.

[0045] (9)灭酶:把酶解后的清汁,进行二次加热到90°C,保持10 min,灭酶。 [0045] (9) enzyme inactivation: the juice after enzymatic hydrolysis, a second heated to 90 ° C, holding 10 min, destroy enzymes.

[0046] (10)过滤:灭酶后用80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目滤布的板框压滤机过滤,得到清液。 [0046] (10) Filter: After killing enzyme with 80 mesh filter cloth twice, coarse filter, separate the juice residue, and then 150 mesh filter cloth and frame filter press to obtain a supernatant.

[0047] (11)澄清:用0.8%果胶,0.6%海藻胶和0.4%黄原胶按质量比稳定剂进行复合处理,吸取的沉淀池中的上层清液。 [0047] (11) Clarification: pectin with 0.8%, 0.6% and 0.4% sodium alginate, xanthan gum mass ratio of stabilizer complex process, lessons supernatant settling tank.

[0048] (12)离心:将澄清后的汁液在3000r/min离心机中进行离心30 min,获得澄清液,打入贮汁罐备用。 [0048] (12) centrifugal: the juice was clarified by centrifugation for 30 min 3000r / min centrifuge to obtain clear liquid, into the storage tank juice spare.

[0049] 二、枸杞汁的制备 [0049] Second, the preparation of wolfberry juice

(1)选料:枸杞子选择挑出个大、果肉肥厚、饱满、颜色鲜艳、无虫蛀、无霉烂及变质的干枸杞。 (1) choice of materials: medlar choose to pick a big, flesh plump, plump, bright colors, no insects, no rotten and bad dry wolfberry.

[0050] (2)清洗:挑选后,用流动的水或倒入水池中反复冲洗至表皮无污物。 [0050] (2) cleaning: After selection with the flow of water into the pool or to the skin repeatedly washed free of dirt.

[0051] (3)浸泡:把洗净的枸杞,放在容器内,加入3倍量的水,浸泡30min。 [0051] (3) Soaking: Wash medlar, placed in a container, add 3 times the amount of water, soak 30min.

[0052] (4)破碎:将浸泡的枸杞破碎。 [0052] (4) broken: broken wolfberry soaked.

[0053] (5)护色:在破碎后迅速加入0.1%抗坏血酸和0.03%柠檬酸混和液护色,30min。 [0053] (5) color protection: After crushing the rapid 0.1% ascorbic acid and 0.03% citric acid mixed liquid color protection, 30min.

[0054] (6)浸提:将破碎护色后的果肉浆置于夹层锅中,加5倍纯净水,保持70°C条件下浸提5h,浸提期要搅拌3次,升温80°C维持2min得到浸提的枸杞浆。 [0054] (6) extraction: The pulp slurry was placed after the crushing protecting color interlayer pot, add purified water 5 times, to keep extraction 5h, the extraction period to 70 ° C with stirring for 3 times, temperature 80 ° C maintain 2min get wolfberry extract pulp.

[0055] (7)打浆:将浸提的枸杞连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.3cm的碎块,处理备用。 [0055] (7) beating: the extraction of wolfberry extract along with mashed together into high-speed machine beating, which was broken into fragments particle size of 0.3cm, handle spare.

[0056] (8)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在30 μ m。 [0056] (8) rubber mill: The beating of a slurry with a colloid mill grinding, the material was repeated three times through a colloid mill to make the particle size control at 30 μ m.

[0057] (9)酶解:在浆液中加入0.02%果胶酶,在50°C下酶解0.5h,在酶解过程中不断地搅拌。 [0057] (9) enzyme: Add the slurry 0.02% pectinase hydrolysis 0.5h at 50 ° C under constant stirring in the hydrolysis process.

[0058] (10)灭酶:把酶解后的清汁,进行二次加热到90°C,保持10 min,灭酶。 [0058] (10) enzyme inactivation: the juice after enzymatic hydrolysis, a second heated to 90 ° C, holding 10 min, destroy enzymes.

[0059] (11)过滤:灭酶后用80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目滤布的板框压滤机过滤,得到清液。 [0059] (11) Filter: After killing enzyme with 80 mesh filter cloth twice, coarse filter, separate the juice residue, and then 150 mesh filter cloth and frame filter press to obtain a supernatant.

[0060] (12)澄清:先将0.04%的明胶均匀缓慢撒入汁中,用搅拌器搅拌,然后再缓慢加入0.8%蜂蜜,静置2h,过滤。 [0060] (12) to clarify: the first 0.04 percent of the gelatin evenly slow thrown into juice with a stirrer, and then slowly added 0.8 percent honey, standing 2h, filtered. 再加入0.2%的羧甲基纤维素钠作稳定剂,加入时应均匀缓慢加入并不断搅拌,使其自然澄清,取上层清液备用。 Added 0.2% sodium carboxymethyl cellulose as a stabilizer, should be added evenly and slowly added with constant stirring, so that the natural clarification, the supernatant was taken back.

[0061] (13)离心:将澄清后的汁液在3000r/min离心机中进行离心30 min,获得澄清汁液,打入贮汁罐备用。 [0061] (13) centrifugal: the juice was clarified by centrifugation for 30 min 3000r / min centrifuge to obtain a clear juice, the juice into the storage tank backup.

[0062] 三、人参、枸杞复合保健饮料的调配 [0062] Third, ginseng, medlar compound health beverage formulations

Cl)调配:人参汁0.18%、枸杞汁20%、白砂糖8.0%、柠檬酸0.05%、香兰素0.003%用软化水补足至100份体积混合均匀,调至酸甜适宜,口感适中。 Cl) deployment: 0.18% ginseng juice, goji juice 20%, sugar 8.0%, 0.05% citric acid, vanillin 0.003% with demineralized water to make up to 100 parts by volume mixed, adjusted to the appropriate sweet and sour taste moderate.

(2)均质、脱气:将调配饮料加热至60°C,送入高压均质机中,在25MPa压力下进行均质,同时开启脱气机,处理1min脱气。 (2) homogenizing, degassing: the deployment of beverage is heated to 60 ° C, into the high-pressure homogenizer, and homogenized at 25MPa pressure, while open degasser, processing 1min degassed.

[0063] (3)灌装、杀菌:调配饮料进行均质、脱气后,按2(T-15'-2(T/120°C灭菌公式进行高压灭菌,后冷却至常温。,进行二次杀菌处理,杀菌温度为100°c,杀菌时间为15-20分钟,包装即得。 [0063] (3) filling, sterilization: Beverage formulation homogenizing, degassing, press 2 (T-15'-2 (T / 120 ° C sterilization formula autoclaving, cooled to room temperature. secondary sterilization, sterilization temperature of 100 ° c, sterilization time of 15-20 minutes, to obtain the packaging.

[0064] 除人参、枸杞为活性成分外,还可以加入饮料常用各类载体、辅料。 [0064] In addition to ginseng, Chinese wolfberry as the active ingredient, but also can be added to drinks common types of carriers, adjuvants.

[0065] 与现有技术相比,本发明的主要优点在于: [0065] Compared with the prior art, the main advantage of the present invention is:

(I)本产品为市场上极受欢迎的一种产品形式,工艺简单,成本低,大大提高了品的附加值,具有极大的开发潜力。 (I) This product is very popular on the market a product in the form of simple process, low cost, greatly improving the added value of products, has great potential for development.

[0066] (2)原料来源方便,生产设备简单、生产成本较低。 [0066] (2) convenient source of raw materials, production equipment is simple, low cost of production.

[0067] (3)加工过程中采用不破坏原料的原有营养物质的物理加工,保持了原料的味道和营养特性的天然性。 [0067] (3) the processing of raw materials by physical process does not destroy the original nutrients, maintaining the taste and nutritional properties of the raw material of natural resistance.

[0068] (4)枸杞前处理过程中容易发生褐变,使用护色剂可有效防止打浆过程中的酶促褐变问题。 [0068] (4) wolfberry prone process before browning, use color fixative can effectively prevent the beating in the process of enzymatic browning. 将浸泡的枸杞破碎,便于浸提。 Wolfberry soaked broken, easy extraction.

[0069] (5)本发明饮料是以被卫生部列为“药食两用”品种之一的枸杞子为主原料,填加上少量的具有较强保健作用的人参,使得本申请生产饮料既具有大补元气,补肺益气,气短喘促,少气乏力、降低血压、减少胆固醇、防止动脉硬化以及促进免疫功能、提高抗病能力、防老抗衰等保健作用,又增加了枸杞独具的蛋白质、糖、胡萝卜素、核黄素、硫胺素、Vc,烟酸、氨基酸、生物碱和苷类等营养作用。 [0069] (5) The present invention is based beverages are classified as the Ministry of Health medlar "edible" variety, one of the main raw material, fill plus a small amount of ginseng has a strong role in health care, so that the production of this beverage application both nourishing vitality, lungs Qi, shortness of breath, breathlessness, less gas fatigue, lower blood pressure, reduce cholesterol, prevent atherosclerosis and promote immune function, improve disease resistance, anti-old age and other health effects, increased independence wolfberry nutritional role of protein, sugar, carotene, riboflavin, thiamine, Vc, niacin, amino acids, alkaloids and glycosides, etc. the vehicle. 适合中老年人群,特别是体质虚弱的人群。 Suitable for the elderly population, in particular the physical weakness of the crowd.

[0070] (6)工艺方法上针对人参、枸杞自身特性,进行了提取步骤的科学排布,提高了原料利用率,保证了产品稳定性,更保证了有效成分充分提取。 [0070] (6) A process for ginseng, medlar own characteristics, carried out extraction step of scientific arrangement, to improve the utilization of raw materials to ensure product stability, but also to ensure the full extraction of the active ingredient.

具体实施方式 DETAILED DESCRIPTION

[0071] 实施例1 [0071] Example 1

人参、枸杞复合保健饮料,由以下重量百分比原料制成:人参汁0.18%、枸杞汁20%、白砂糖8.0%、柠檬酸0.05%、香兰素0.003%,余量为软化水。 Ginseng, Wolfberry compound health beverage, raw materials by the following percentages by weight: 0.18% ginseng juice, goji juice 20%, sugar 8.0%, 0.05% citric acid, vanillin 0.003%, and the balance of demineralized water.

[0072] 实施例2 [0072] Example 2

1、人参汁制备的具体实施方式 1. DETAILED DESCRIPTION ginseng juice prepared

(I)选料:选参根白色或黄白色,无熏硫,无抽沟,质地有粉性、气香,味微苦甘、无虫蛀、霉变、无破损、病疤无杂质生晒参,去除剔除杂质废物。 (I) the choice of materials: choose white or yellow-white ginseng root, no smoked sulfur, no pumping groove, texture of silty, gas smell, taste bitter sweet, no insects, mildew, no damage, no impurities raw scar disease ginseng, waste removal remove impurities.

[0073] (2)浸泡清洗:将选好的原料放入清水中,稍经浸泡后,用清水反复洗净表面泥土污垢。 [0073] (2) immersion cleaning: The selected raw materials into the water, a little after soaking the soil with water repeatedly wash the surface dirt. 洗后捞出进行闷润。 Fish were washed moistening.

[0074] (3)闷润:将清洗表面吸水的原料。 [0074] (3) moistening: to clean the surface of the raw water. 置于容器内,覆以湿布,保持一定湿润,使水分慢慢渗入,按时补充适量40°C水喷淋,保持10〜12h时,直至润至适于切制程度。 Placed in a container, covered with a damp cloth to keep some moist, the moisture slowly infiltrated, add the right amount of time and 40 ° C water spray, while maintaining 10~12h, until Run to the extent suitable for cutting.

[0075] (4)切片:洗净浸泡闷润生晒参,采用手工或切片机进行切片,切片厚度为0.2cm 〜0.4cm。 [0075] (4) sections: wash soak moistening ginseng, by hand or slicer to slice, slice thickness of 0.2cm ~0.4cm.

[0076] (5)浸提:将参片放入夹层锅中,加水10倍〜12倍,使锅内温度在50〜60min内达到98〜102°C后,保持2〜6h,熬制,直至参片熟透。 [0076] (5) extraction: the reference sheet sandwich into the pot, add water 10 times ~ 12 times, so that the pot temperature reached within 50~60min 98~102 ° C, the holding 2~6h, brewed, ginseng slices until cooked. 然后保持浸提温度60V〜70°C提取48h 〜64h。 Then keeping the extraction temperature 60V~70 ° C extract 48h ~64h.

[0077] (6)打浆:将浸提的参片连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.2〜0.5cm的碎块,处理备用。 [0077] (6) beating: the extraction of ginseng extract tablets along with mashed together into high-speed machine beating, which was crushed into a particle size of 0.2~0.5cm fragments, processing standby.

[0078] (7)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在10〜30μΐΉ。 [0078] (7) rubber mill: The beating of a slurry with a colloid mill grinding, the material was repeated three times through a colloid mill to make the particle size control in 10~30μΐΉ.

[0079] (8)酶解:在浆液中加入1%〜1.2%a-淀粉酶,在45〜55°C下酶解1.0h〜1.5h,在酶解过程中不断地搅拌。 [0079] (8) enzyme: Add 1% ~1.2% a- amylase in the slurry, enzymatic 1.0h~1.5h at 45~55 ° C under constant stirring in the hydrolysis process.

[0080] (9)灭酶:把酶解后的清汁,进行二次加热到85°C〜95°C,保持10 min〜15min,灭酶。 [0080] (9) enzyme inactivation: the juice after enzymatic hydrolysis, a second heated to 85 ° C~95 ° C, holding 10 min~15min, destroy enzymes.

[0081] (10)过滤:灭酶后用60目〜80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目〜200目滤布的板框压滤机过滤,得到清液。 [0081] (10) Filter: The enzyme was filtered off twice with 60 ~ 80 mesh mesh cloth, coarse filter, separate the juice residue, and then 150 mesh ~ 200 mesh filter cloth and frame filter press to give serum.

[0082] (11)澄清:用0.8%果胶,0.6%海藻胶和0.4%黄原胶按质量比稳定剂进行复合处理,吸取的沉淀池中的上层清液。 [0082] (11) Clarification: pectin with 0.8%, 0.6% and 0.4% sodium alginate, xanthan gum mass ratio of stabilizer complex process, lessons supernatant settling tank.

[0083] 2、枸杞汁制备的具体实施方式 [0083] 2, specific embodiments wolfberry juice preparation

(I)选料:枸杞子选择挑出个大、果肉肥厚、饱满、颜色鲜艳、无虫蛀、无霉烂及变质,未经碱液、熏硫等化学药剂处理的干枸杞。 (I) the choice of materials: medlar choose to pick a big, flesh plump, plump, bright colors, no insects, no rotten and degenerate, without the chemical treatment of lye, smoked sulfur dry wolfberry.

[0084] (2)清洗:挑选后,用流动的水或倒入水池中反复冲洗至表皮无污物。 [0084] (2) cleaning: After selection with the flow of water into the pool or to the skin repeatedly washed free of dirt.

[0085] (3)浸泡:把洗净的枸杞,放在容器内,加入3倍〜5倍量的水,浸泡30min。 [0085] (3) Soaking: Wash medlar, placed in a container, add 3 times ~ 5 times the amount of water, soak 30min.

[0086] (4)破碎:将浸泡的枸杞用手捏枸杞,使枸杞达到破碎。 [0086] (4) broken: Yong Shounie soaked wolfberry wolfberry, Chinese wolfberry reach so broken. 也可以用机械打碎。 It can also be broken mechanically.

[0087] (5)护色:在破碎后迅速加入05%〜0.1%抗坏血酸和0.01%〜0.06%柠檬酸混和液护色。 [0087] (5) color protection: After crushing rapidly added 05% ~0.1% ascorbic acid and 0.01% ~0.06% citric acid mixed liquid color protection.

[0088] (6)浸提:将破碎护色后的果肉浆置于夹层锅中,加5〜10倍纯净水,保持70°C〜90°C条件下浸提3h〜6h,浸提期要搅拌3〜4次,升温80〜90°C维持I〜2min得到浸提的枸杞浆。 [0088] (6) extraction: the fruit pulp color protection after breaking into a sandwich pot, add 5 to 10 times that of pure water, kept at 70 ° C~90 ° C condition extraction 3h~6h, extraction of 3 to 4 times to mix, temperature 80~90 ° C to maintain I~2min get wolfberry extract pulp.

[0089] (7)打浆:将浸提的枸杞连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.1〜0.3cm的碎块,处理备用。 [0089] (7) beating: the extraction of wolfberry extract along with mashed together into high-speed machine beating, which was crushed into a particle size of 0.1~0.3cm fragments, processing standby.

[0090] (8)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在10〜30μΐΉ。 [0090] (8) rubber mill: The beating of a slurry with a colloid mill grinding, the material was repeated three times through a colloid mill to make the particle size control in 10~30μΐΉ.

[0091] (9)酶解:在浆液中加入0.01%〜0.02%果胶酶,在45〜55°C下酶解0.5h〜1.0h,在酶解过程中不断地搅拌。 [0091] (9) enzyme: Add the slurry 0.01% ~0.02% pectinase enzyme 0.5h~1.0h at 45~55 ° C under constant stirring in the hydrolysis process.

[0092] (10)灭酶:把酶解后的清汁,进行二次加热到85°C〜95°C,保持10 min〜15min,灭酶。 [0092] (10) enzyme inactivation: the juice after enzymatic hydrolysis, a second heated to 85 ° C~95 ° C, holding 10 min~15min, destroy enzymes.

[0093] (11)过滤:灭酶后用60目〜80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目〜200目滤布的板框压滤机过滤,得到清液。 [0093] (11) Filter: The enzyme was filtered off twice with 60 ~ 80 mesh mesh cloth, coarse filter, separate the juice residue, and then 150 mesh ~ 200 mesh filter cloth and frame filter press to give serum.

[0094] (12)澄清:先将0.04%的明胶均匀缓慢撒入汁中,用搅拌器搅拌,然后再缓慢加入0.8%蜂蜜,静置2h,过滤。 [0094] (12) to clarify: the first 0.04 percent of the gelatin evenly slow thrown into juice with a stirrer, and then slowly added 0.8 percent honey, standing 2h, filtered. 再加入0.2%的羧甲基纤维素钠作稳定剂,加入时应均匀缓慢加入并不断搅拌。 Added 0.2% sodium carboxymethyl cellulose as a stabilizer, should be added evenly and slowly added with constant stirring. 使其自然澄清,取上层清液备用。 Naturally clarify, take the supernatant for use.

[0095] (13)离心:将澄清后的汁液在3000r/min〜8500 r/min离心机中进行离心15min〜30 min,获得澄清汁液,打入忙汁罐备用。 [0095] (13) centrifugal: the juice clarification 15min~30 min after centrifugation at 3000r / min~8500 r / min centrifuge to obtain a clear juice, juice cans into the busy back.

[0096] 3、人参、枸杞复合保健饮料的调配 [0096] 3, ginseng, medlar compound health beverage formulations

(I)调配:0.15%〜0.20%人参汁、10%〜30%枸杞汁;白砂糖10.0%〜15.0 %、最后加入0.03%〜0.07%柠檬酸、0.003%香兰素,用软化水补足至100份体积混合均匀,调至酸甜适宜,口感适中。 (I) formulation: 0.15% ~0.20% ginseng juice, 10% ~ 30% wolfberry juice; white sugar 10.0% ~15.0%, and finally adding 0.03% ~0.07% citric acid, 0.003% vanillin, with demineralized water to make up to 100 parts by volume mixed, adjusted to sweet and sour appropriate, moderate taste.

[0097] (2)均质、脱气:将调配饮料加热至50°C〜60°C,送入高压均质机中,在20MPa〜25MPa压力下进行均质,同时开启脱气机,处理10min-15min脱气。 [0097] (2) homogenizing, degassing: the deployment of beverage is heated to 50 ° C~60 ° C, into the high-pressure homogenizer, under 20MPa~25MPa pressure homogenization, while open degasser, processing 10min-15min degassed.

[0098] (3)灌装、杀菌:调配饮料进行均质、脱气后,按2(Τ-15、2(Τ/120°C灭菌公式进行高压灭菌,后冷却至常温。进行二次杀菌处理,杀菌温度为100°c左右,杀菌时间为15-20分钟。 [0098] (3) filling, sterilization: Beverage formulation homogenizing, degassing, press 2 (Τ-15,2 (Τ / 120 ° C sterilization formula autoclaving, cooled to room temperature after the Second. times sterilizing treatment, sterilization temperature of 100 ° c or so, the sterilization time is 15-20 minutes.

[0099] (4)检验入库:质检员按产品标准进行检验,合格后、贴标烘干喷码、入库。 [0099] (4) test storage: quality inspector by product standards for inspection, after passing drying marking labeling, storage.

[0100] 实施例3 [0100] Example 3

1、人参汁制备的具体实施方式 1. DETAILED DESCRIPTION ginseng juice prepared

(I)选料:选参根白色或黄白色,无熏硫,无抽沟,质地有粉性、气香,味微苦甘、无虫蛀、霉变、无破损、病疤无杂质生晒参,去除剔除杂质废物。 (I) the choice of materials: choose white or yellow-white ginseng root, no smoked sulfur, no pumping groove, texture of silty, gas smell, taste bitter sweet, no insects, mildew, no damage, no impurities raw scar disease ginseng, waste removal remove impurities.

[0101] (2)浸泡清洗:将选好的原料放入清水中,稍经浸泡后,用清水反复洗净表面泥土污垢。 [0101] (2) immersion cleaning: The selected raw materials into the water, a little after soaking the soil with water repeatedly wash the surface dirt. 洗后捞出进行闷润。 Fish were washed moistening.

[0102] (3)闷润:将清洗表面吸水的原料置于容器内,覆以湿布,保持一定湿润,使水分慢慢渗入,按时补充适量40°C水喷淋,保持12h,直至润至适于切制程度。 [0102] (3) moistening: to clean the surface water of the material placed in a container, covered with a damp cloth to keep some moist, the moisture slowly infiltrated, add the right amount of time and 40 ° C water shower, holding 12h, until Run to suitable for cutting degree.

[0103] (4)切片:洗净浸泡闷润生晒参,采用手工或切片机进行切片,切片厚度为0.4cm。 [0103] (4) sections: wash soak moistening ginseng, by hand or slicer to slice, slice thickness of 0.4cm.

[0104] (5)浸提:将参片放入夹层锅中,加水10倍,使锅内温度在60min内达到100°C后,保持3h,熬制,直至参片熟透。 [0104] (5) extraction: the reference sheet sandwich into the pot, add water 10 times, so that the pot temperature within 60min after reaching 100 ° C, maintained 3h, boil until cooked ginseng tablets. 然后保持浸提温度65°C提取48h。 Then keeping the extraction temperature 65 ° C extract 48h.

[0105] (6)打浆:将浸提的参片连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.3cm左右的碎块,处理备用。 [0105] (6) beating: the extraction of ginseng extract tablets along with mashed together into high-speed machine beating, which was broken into pieces particle size of about 0.3cm, handle spare.

[0106] (7)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在20 μ m左右。 [0106] (7) rubber mill: The beating of a slurry with a colloid mill grinding, the material was repeated three times through a colloid mill to make the particle size control in about 20 μ m.

[0107] (8)酶解:在浆液中加入1% a-淀粉酶,在55°C下酶解1.0h,在酶解过程中不断地搅拌。 [0107] (8) enzyme: Add 1% a- amylase in the slurry, hydrolysis 1.0h at 55 ° C under constant stirring in the hydrolysis process.

[0108] (9)灭酶:把酶解后的清汁,进行二次加热到90°C,保持10 min,灭酶。 [0108] (9) enzyme inactivation: the juice after enzymatic hydrolysis, a second heated to 90 ° C, holding 10 min, destroy enzymes.

[0109] (10)过滤:灭酶后用80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目滤布的板框压滤机过滤,得到清液。 [0109] (10) Filter: After killing enzyme with 80 mesh filter cloth twice, coarse filter, separate the juice residue, and then 150 mesh filter cloth and frame filter press to obtain a supernatant.

[0110] (11)澄清:用0.8%果胶,0.6%海藻胶和0.4%黄原胶按质量比稳定剂进行复合处理,吸取的沉淀池中的上层清液。 [0110] (11) Clarification: pectin with 0.8%, 0.6% and 0.4% sodium alginate, xanthan gum mass ratio of stabilizer complex process, lessons supernatant settling tank.

[0111] (10)离心:将澄清后的汁液在3500r/min离心机中进行离心30 min,获得澄清液,打入贮汁罐备用。 [0111] (10) Centrifugation: The juice was clarified in 3500r / min centrifuged 30 min, the supernatant obtained, the juice storage tank into standby.

[0112] 2、枸杞汁制备 [0112] 2, wolfberry juice preparation

(I)选料:枸杞子选择挑出个大、果肉肥厚、饱满、颜色鲜艳、无虫蛀、无霉烂及变质,未经碱液、熏硫等化学药剂处理的干枸杞。 (I) the choice of materials: medlar choose to pick a big, flesh plump, plump, bright colors, no insects, no rotten and degenerate, without the chemical treatment of lye, smoked sulfur dry wolfberry.

[0113] (2)清洗:挑选后,用流动的水或倒入水池中反复冲洗至表皮无污物。 [0113] (2) cleaning: After selection with the flow of water into the pool or to the skin repeatedly washed free of dirt.

[0114] (3)浸泡:把洗净的枸杞,放在容器内,加入3倍量的水,浸泡30min。 [0114] (3) Soaking: Wash medlar, placed in a container, add 3 times the amount of water, soak 30min.

[0115] (4)破碎:将浸泡的枸杞用手捏枸杞,使枸杞达到破碎。 [0115] (4) broken: Yong Shounie soaked wolfberry wolfberry, Chinese wolfberry reach so broken. 也可以用机械打碎。 It can also be broken mechanically.

[0116] (5)护色:在破碎后迅速加入0.1%抗坏血酸和0.03%柠檬酸混和液护色。 [0116] (5) color protection: After crushing the rapid 0.1% ascorbic acid and 0.03% citric acid mixed liquid color protection.

[0117] (6)浸提:将破碎护色后的果肉浆置于夹层锅中,加5倍纯净水,保持70°C条件下浸提5h,浸提期要搅拌3次,升温80°C维持2min得到浸提的枸杞浆。 [0117] (6) extraction: The pulp slurry was placed after the crushing protecting color interlayer pot, add purified water 5 times, to keep extraction 5h, the extraction period to 70 ° C with stirring for 3 times, temperature 80 ° C maintain 2min get wolfberry extract pulp.

[0118] (7)打浆:将浸提的枸杞连同浸提液一并放入高速捣碎机中打浆,将其破碎成粒度为0.3cm左右的碎块,处理备用。 [01] (7) beating: the extraction of wolfberry extract along with mashed together into high-speed machine beating, which was broken into pieces particle size of about 0.3cm, handle spare.

[0119] (8)胶磨:将打浆的浆液用胶体磨精磨,料液反复通过胶体磨3次,使颗粒大小控制在30 μ m左右。 [0119] (8) rubber mill: The beating of a slurry with a colloid mill grinding, the material was repeated three times through a colloid mill to make the particle size control in about 30 μ m.

[0120] (9)酶解:在浆液中加入0.02%果胶酶,在50°C下酶解0.5h,在酶解过程中不断地搅拌。 [0120] (9) enzyme: Add the slurry 0.02% pectinase hydrolysis 0.5h at 50 ° C under constant stirring in the hydrolysis process.

[0121] (10)灭酶:把酶解后的清汁,进行二次加热到90°C,保持10 min,灭酶。 [0121] (10) enzyme inactivation: the juice after enzymatic hydrolysis, a second heated to 90 ° C, holding 10 min, destroy enzymes.

[0122] (11)过滤:灭酶后用80目滤布过滤2次,进行粗滤,将汁渣分开,再用150目滤布的板框压滤机过滤,得到清液。 [0122] (11) Filter: After killing enzyme with 80 mesh filter cloth twice, coarse filter, separate the juice residue, and then 150 mesh filter cloth and frame filter press to obtain a supernatant.

[0123] (12)澄清:先将0.04%的明胶均匀缓慢撒入汁中,用搅拌器搅拌,然后再缓慢加入0.8%蜂蜜,静置2h,过滤。 [0123] (12) to clarify: the first 0.04 percent of the gelatin evenly slow thrown into juice with a stirrer, and then slowly added 0.8 percent honey, standing 2h, filtered. 再加入0.2%的羧甲基纤维素钠作稳定剂,加入时应均匀缓慢加入并不断搅拌。 Added 0.2% sodium carboxymethyl cellulose as a stabilizer, should be added evenly and slowly added with constant stirring. 使其自然澄清,取上层清液备用。 Naturally clarify, take the supernatant for use.

[0124] (13)离心:将澄清后的汁液在3500r/min离心机中进行离心30 min,获得澄清液,打入贮汁罐备用。 [0124] (13) centrifugal: the juice was clarified by centrifugation for 30 min 3500r / min centrifuge to obtain clear liquid, into the storage tank juice spare.

[0125] 3、人参、枸杞复合保健饮料的调配 [0125] 3, ginseng, medlar compound health beverage formulations

(I)调配:人参汁0.18%、枸杞汁20%、白砂糖8.0%、柠檬酸0.05%、香兰素0.003%,用软化水补足至100份体积混合均匀,调至酸甜适宜,口感适中。 (I) formulation: 0.18% ginseng juice, goji juice 20%, sugar 8.0%, 0.05% citric acid, vanillin 0.003%, with demineralized water to make up to 100 parts by volume mixed, adjusted to sweet and sour appropriate, moderate taste .

[0126] (2 )均质、脱气:将调配饮料加热至60 0C,送入高压均质机中,在25MPa压力下进行均质,同时开启脱气机,处理1min脱气。 [0126] (2) homogenizing, degassing: the deployment of beverage is heated to 60 0C, into the high-pressure homogenizer, and homogenized at 25MPa pressure, while open degasser, processing 1min degassed. 使不同粒子的悬浮液均质化,获得不易分离和沉淀的汁液。 So that different particle suspension homogenized to obtain easily isolated and precipitated juice. 同时原料细胞间隙中存在着氧、氮和二氧化碳等气体被脱去,从而减少或避免汁液成分的氧化,保持其色泽和风味。 At the same time the existence of intercellular material of oxygen, nitrogen and carbon dioxide gas is off, thus reducing or avoiding oxidation of juice ingredients maintain their color and flavor.

[0127] (3)灌装、杀菌:调配饮料进行均质、脱气后,按2(T-15'-2(T/120°C灭菌公式进行高压灭菌,后冷却至常温。进行二次杀菌处理,杀菌温度为100°c左右,杀菌时间为20分钟。 [0127] (3) filling, sterilization: Beverage formulation homogenizing, degassing, press 2 (T-15'-2 (T / 120 ° C sterilization formula autoclaving, cooled to ambient temperature. Secondary sterilization, sterilization temperature of 100 ° c or so, the sterilization time is 20 minutes.

[0128] (4)检验入库:质检员按产品标准进行检验,合格后、贴标烘干喷码、入库。 [0128] (4) test storage: quality inspector by product standards for inspection, after passing drying marking labeling, storage.

Patentzitate
Zitiertes PatentEingetragen Veröffentlichungsdatum Antragsteller Titel
CN1561860A *2. Apr. 200412. Jan. 2005戚向阳Bee royal jelly health drink and its preparing method
CN1788627A *16. Dez. 200521. Juni 2006吕坤秋Highland barley healthcare drink and preparation method thereof
CN101411488A *21. Nov. 200822. Apr. 2009苟春虎Ginseng fruit tea
US20100136168 *3. Dez. 20083. Juni 2010Mchaney Blair CSupplemented fruit or vegetable product
US20120301546 *26. Mai 201129. Nov. 2012Hassan Emadeldin MAcid-resistant soft gel compositions
Nichtpatentzitate
Referenz
1 *冷进松 等: "人参、枸杞复合固体饮料加工工艺的研究", 《食品研究与开发》, vol. 35, no. 04, 20 December 2014 (2014-12-20), pages 103
2 *张金良等: "参杞枣茶的制作", 《食品科技》, no. 04, 20 April 2005 (2005-04-20), pages 65 - 66
3 *葛英亮等: "参杞滋补饮料的研制", 《食品科学》, no. 11, 15 November 2008 (2008-11-15), pages 727 - 729
Referenziert von
Zitiert von PatentEingetragen Veröffentlichungsdatum Antragsteller Titel
CN105360841A *9. Okt. 20152. März 2016青海泰柏特生物科技有限公司Method for preparing goji berry clear juice and goji berry powder through dried goji berries
Klassifizierungen
Internationale KlassifikationA23L33/00, A23L2/38, A23L2/84
UnternehmensklassifikationA23L2/52, A23V2002/00, A23L2/56, A23L2/382, A23L2/76, A23L2/60, A23L2/70
Juristische Ereignisse
DatumCodeEreignisBeschreibung
22. Apr. 2015C06Publication
20. Mai 2015C10Entry into substantive examination
6. Juli 2016C14Grant of patent or utility model