CN106173658A - A kind of scented tea Garcinia mangostana beverage and preparation method thereof - Google Patents
A kind of scented tea Garcinia mangostana beverage and preparation method thereof Download PDFInfo
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- CN106173658A CN106173658A CN201610548706.0A CN201610548706A CN106173658A CN 106173658 A CN106173658 A CN 106173658A CN 201610548706 A CN201610548706 A CN 201610548706A CN 106173658 A CN106173658 A CN 106173658A
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- mangostana
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of scented tea Garcinia mangostana beverage and preparation method thereof, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Rosae Rugosae dry flower, is 30～50g/L containing sugar weight, and color and luster is aubergine；The weight proportion of described mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Rosae Rugosae dry flower is 10～20:0.5～0.8:5～10:0.5～1:5～10.Preparation method is: prepared by natural juice, prepared by peel of Carcinia mangostana L. lixiviating solution, Radix Stephaniae Japonicae and Flos Rosae Rugosae dry flower effective ingredient extraction, raw material mixing and dyeing, seasoning, high temperature sterilization, sterile filling.The scented tea Garcinia mangostana beverage of the present invention is nutritious；Good mouthfeel, applicable masses drink.
Description
Technical field
The invention belongs to technical field of food beverage, be specifically related to scented tea Garcinia mangostana beverage.
Background technology
Garcinia mangostana (purple mangosteen), has another name called: mangosteen, Manggis, Cortex Garciniae, originates in the Malay Peninsula and Malaysia
Archipelago, cultivates more in south east asia such as Malaysia, Thailand, Philippine, Burma, belongs to Guttiferae aiphyllium, and blade is ellipse
Circle, flower is like Althaea rosea (L.) Cavan., and the red stamen of lobe is yellow, is mostly progression of seasons.Mangosteen size such as Fructus Kaki, really shape is oblate, and shell thickness is the most dark purple,
By 4 fruit end caping, shell is the thickest, is less susceptible to damage sarcocarp.Peel is the hardest but also real, and its shell of strip off is just shown in seven or the eight pure white crystalline substances of lobe
The sarcocarp of jade-like stone.
The outer peel of Garcinia mangostana comprises a series of polyphenols with astriction, including xanthone and tannin
Acid；Wherein xanthone has anticancer and antioxidation, also helps enhancement immune system health, makes us body and mind happy.
Mangosteen pulp is snow-white tender soft, taste is fresh and sweet sweet perfume (or spice), and band subacidity is cool, lubricates good to eat, recovers from fatigue and quench the thirst, and body is mended in hair growth promoting, for
Treasure in tropical fruit tree, has the title after fruit.Mangosteen pulp contains soluble solid 16.8%, and citric acid 0.63%, possibly together with it
Its vitamin B1, B2, C4 and mineral, have fall antipyretic effect dry, refrigerant, and therefore, Garcinia mangostana is the most delicious, and also has fall
Effect of fire.Garcinia mangostana, possibly together with rich in protein and lipid, has effect of well taking a tonic or nourishing food to build up one's health to body, to weak, malnutrition,
Have after being ill and well take good care of effect.
Beverage in the market, primary raw material is mangosteen and peel, there are no based on mangosteen, merges
Scented tea and Radix Stephaniae Japonicae jointly for raw material prepare a have relieve heat and thirst, eliminating toxin and beautifying the skin, antioxidative beverage.
Summary of the invention
It is an object of the invention to provide a kind of scented tea Garcinia mangostana beverage.This beverage uses mangosteen to be raw materials for production, simultaneously
Add Durio Zibethinus murr, there is heat-clearing and toxic substances removing Radix Stephaniae Japonicae and there is the Flos Rosae Rugosae dry flower of maintaining beauty and keeping young, merge having of each middle material
Effect composition, the beverage mouthfeel prepared is good, and applicable masses drink, and production method is simple, and energy consumption is low, is suitable for extensive raw
Produce.
The present invention is achieved through the following technical solutions:
A kind of scented tea Garcinia mangostana beverage, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Rosae Rugosae dry flower, drink
Material is 30～50g/L containing sugar weight, and color and luster is aubergine；Described mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Rosae Rugosae
The weight proportion of dry flower is 10～20:0.5～0.8:5～10:0.5～1:5～10.
The preparation method of the scented tea Garcinia mangostana beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Durio Zibethinus murr are separately added into the water of the 20～30 weight portions defibrination that carries out squeezing the juice and filter
To Garcinia mangostana natural juice and Durio Zibethinus murr natural juice, standby；
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 10～60min at temperature is 40～60 DEG C,
Then heated and boiled 5～10min, cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby；
(3) Radix Stephaniae Japonicae and the extraction of Flos Rosae Rugosae dry flower effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds 5～10 times of bodies
Long-pending water, then carries out steaming and decocting at 80～90 DEG C so that it is effective ingredient dissolves in water, is then filtered to remove filtering residue, retains filtrate,
Standby；The digestion time of described Radix Stephaniae Japonicae is 20～40min.
The water that Flos Rosae Rugosae dry flower adds 2～5 parts by weight is carried out ultrasonic extraction 30～60min, obtains Flos Rosae Rugosae dry flower extraction
Take liquid, standby；The ultrasonic frequency used in described Flos Rosae Rugosae dry flower effective ingredient extraction process is 15～20kHz, extraction temperature
It it is 30～60 DEG C.
(4) raw material mixing and dyeing: under stirring, adds Flos Rosae Rugosae dry flower extraction in the container being loaded with Garcinia mangostana natural juice
Take liquid, after treating that both mix, add a small amount of peel of Carcinia mangostana L. lixiviating solution, after stirring 5～30min；It is warming up to 60～80 again
DEG C, it is separately added into Durio Zibethinus murr natural juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution；To be mixed uniformly after through high temperature sterilization 1
～5min, obtain scented tea Garcinia mangostana beverage crude product；
In this step, the primary addition of peel of Carcinia mangostana L. lixiviating solution is the 30～50% of gross weight.
The speed of agitator of described step (4) is 200～400r/min.
(5) seasoning: scented tea Garcinia mangostana beverage crude product is cooled to room temperature, is then filtered to remove insoluble matter and micro-soluble material；Add again
Enter the potassium sorbate of 0.01～1g/L, be subsequently adding sucrose regulation sugar content；
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 1～5min at 90～120 DEG C；
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains scented tea Garcinia mangostana beverage.
The present invention adds peel of Carcinia mangostana L. and is not only the nutritional labeling having merged in peel, make beverage have antioxidative merit
Effect, utilizes the color himself presented simultaneously, and has pigmentation to beverage vessel, thus improve color and luster sense.
The special efficacy of other raw materials in the present invention:
Durio Zibethinus murr (formal name used at school: Durio zibethinus Murr), meridian distribution of property and flavor, pungent, sweet, heat.Enter liver, kidney, lung three warp.Can
With cold expelling of invigorating blood circulation, alleviating dysmenorrhea, improve the symptom that abdominal part is cold and cool, body temperature can be promoted to rise, the preferable of person is mended to be cold body constitution
Product.Durio Zibethinus murr high nutritive value, often eating can be with building body, spleen invigorating QI invigorating, kidney invigorating and YANG supporting, warm health.
Radix Stephaniae Japonicae, [another name] little Sinomenium acutum, iron plate plaster, gold thread fishing Testudinis, Radix stephaniae tetrandrae, public mouse rattan, wild Fructus Persicae grass, for Radix Stephaniae Tetrandrae
Section plant, [latin name] Stephania japonica, [meridian distribution of property and flavor] bitter, acrid, cold.[function cures mainly] heat-clearing and toxic substances removing, diuresis
Detumescence, wind-expelling pain-stopping is active.For laryngopharynx swelling and pain, toothache, have a stomachache, edema, tinea pedis, urgent micturition dysurea, dysuria, outer dark and damp
Rash, rheumatic arthritis；Traumatic injury, venom, carbuncle furuncle are controlled in external.Radix Stephaniae Japonicae includes tinosporine
(tinosporine, columbin), palmatine (palmatine), jateorhizine etc..
The invention have the advantages that
(1) present invention is with mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae, Flos Rosae Rugosae dry flower as raw material, merges in each component
Effective ingredient, make mutual effect and effect be strengthened, the beverage mouthfeel prepared is good, and color and luster is beautiful, is suitable for big
Crowd drinks.
(2) beverage of the present invention can either heat-clearing and toxic substances removing, cough-relieving of relieving summer heat, simultaneously rich in abundant nutrient, with
Effect of looks improving and the skin nourishing.
(3) preparation technology of the present invention is simple, can be with large-scale production.
Detailed description of the invention
Below by embodiment, the invention will be further described, but not as being limitation of the present invention.
Embodiment 1
The scented tea Garcinia mangostana beverage of the present invention, its raw material includes that mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Rosae Rugosae are dry
Flower, the weight proportion between them is 10:0.5:5:0.5:10, gets out raw material by weight ratio.
The preparation method of the scented tea Garcinia mangostana beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Durio Zibethinus murr are separately added into the water of the 25 weight portions defibrination that carries out squeezing the juice and are filtrated to get mountain
Bamboo natural juice and Durio Zibethinus murr natural juice, standby；
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 20～30min at temperature is 40～50 DEG C,
Then heated and boiled 5～8min, cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby；
(3) Radix Stephaniae Japonicae and the extraction of Flos Rosae Rugosae dry flower effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds 5 times of volumes
Water, then carries out steaming and decocting 30min at 80 DEG C so that it is effective ingredient dissolves in water, is then filtered to remove filtering residue, retains filtrate, standby
With；
The water that Flos Rosae Rugosae dry flower adds 5 parts by weight is that 20kHz carries out ultrasonic extraction 30min, extraction temperature in frequency
It is 40～50 DEG C, and obtains Flos Rosae Rugosae dry flower extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Rosae Rugosae dry flower extraction in the container being loaded with Garcinia mangostana natural juice
Take liquid, after treating that both mix, add gross weight 30% peel of Carcinia mangostana L. lixiviating solution, after stirring 20min；It is warming up to 60 again
DEG C, it is separately added into Durio Zibethinus murr natural juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution；To be mixed uniformly after through high temperature sterilization
3min, obtains scented tea Garcinia mangostana beverage crude product；It is 300～400r/min that the speed of agitator of whole process controls.
(5) seasoning: scented tea Garcinia mangostana beverage crude product is cooled to room temperature, is then filtered to remove insoluble matter and micro-soluble material；Add again
Enter the potassium sorbate of 0.01～0.2g/L, be subsequently adding sucrose regulation sugar content to 35～45g/L；
(6) high temperature sterilization: the beverage crude product that step (5) obtains is carried out high temperature sterilization 3min at 100～120 DEG C；
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains scented tea Garcinia mangostana beverage.
The scented tea Garcinia mangostana beverage that the inventive method prepares, good mouthfeel, nutritious, color and luster is aubergine, sugary
Amount, for 35～45g/L, is suitable for popular taste.
Embodiment 2
The scented tea Garcinia mangostana beverage of the present invention, its raw material includes that mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Rosae Rugosae are dry
Flower, the weight proportion between them is 20:0.8:10:1:10, gets out raw material by weight ratio.
The preparation method of the scented tea Garcinia mangostana beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Durio Zibethinus murr are separately added into the water of the 30 weight portions defibrination that carries out squeezing the juice and are filtrated to get mountain
Bamboo natural juice and Durio Zibethinus murr natural juice, standby；
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 10～20min at temperature is 50～60 DEG C,
Then heated and boiled 8～10min, cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby；
(3) Radix Stephaniae Japonicae and the extraction of Flos Rosae Rugosae dry flower effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds 10 times of volumes
Water, then carries out steaming and decocting 40min at 90 DEG C so that it is effective ingredient dissolves in water, is then filtered to remove filtering residue, retains filtrate, standby
With；
The water that Flos Rosae Rugosae dry flower adds 2 parts by weight is that 20kHz carries out ultrasonic extraction 30～60min in frequency, extraction
Temperature is 30～60 DEG C, and obtains Flos Rosae Rugosae dry flower extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Rosae Rugosae dry flower extraction in the container being loaded with Garcinia mangostana natural juice
Take liquid, after treating that both mix, add gross weight 40% peel of Carcinia mangostana L. lixiviating solution, after stirring 5～10min；Heat up again
To 70 DEG C, it is separately added into Durio Zibethinus murr natural juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution；To be mixed uniformly after kill through high temperature
Bacterium 1～2min, obtains scented tea Garcinia mangostana beverage crude product；It is 200～300r/min that the speed of agitator of whole process controls.
(5) seasoning: scented tea Garcinia mangostana beverage crude product is cooled to room temperature, is then filtered to remove insoluble matter and micro-soluble material；Add again
Enter the potassium sorbate of 0.5～1g/L, be subsequently adding sucrose regulation sugar content to 20～30g/L；
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 1～2min at 90～100 DEG C；
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains scented tea Garcinia mangostana beverage.
The scented tea Garcinia mangostana beverage that the inventive method prepares, good mouthfeel, nutritious, color and luster is aubergine, sugary
Amount is 20～30g/L, is suitable for popular taste.
Embodiment 3
The scented tea Garcinia mangostana beverage of the present invention, its raw material includes that mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Rosae Rugosae are dry
Flower, the weight proportion between them is 15:0.6:8:0.3:8, gets out raw material by weight ratio.
The preparation method of the scented tea Garcinia mangostana beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Durio Zibethinus murr are separately added into the water of the 20 weight portions defibrination that carries out squeezing the juice and are filtrated to get mountain
Bamboo natural juice and Durio Zibethinus murr natural juice, standby；
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 30～50min at temperature is 45～55 DEG C,
Then heated and boiled 6～9min, cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby；
(3) Radix Stephaniae Japonicae and the extraction of Flos Rosae Rugosae dry flower effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds 8 times of volumes
Water, then carries out steaming and decocting 20min at 85 DEG C so that it is effective ingredient dissolves in water, is then filtered to remove filtering residue, retains filtrate, standby
With；
The water that Flos Rosae Rugosae dry flower adds 4 parts by weight is that 18kHz carries out ultrasonic extraction 60min, extraction temperature in frequency
It is 50～60 DEG C, and obtains Flos Rosae Rugosae dry flower extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Rosae Rugosae dry flower extraction in the container being loaded with Garcinia mangostana natural juice
Take liquid, after treating that both mix, add gross weight 50% peel of Carcinia mangostana L. lixiviating solution, after stirring 10～20min；Heat up again
To 80 DEG C, it is separately added into Durio Zibethinus murr natural juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution；To be mixed uniformly after kill through high temperature
Bacterium 4～5min, obtains scented tea Garcinia mangostana beverage crude product；It is 250～350r/min that the speed of agitator of whole process controls.
(5) seasoning: scented tea Garcinia mangostana beverage crude product is cooled to room temperature, is then filtered to remove insoluble matter and micro-soluble material；Add again
Enter the potassium sorbate of 0.2～0.4g/L, be subsequently adding sucrose regulation sugar content to 30～40g/L；
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 4～5min at 100～110 DEG C；
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains scented tea Garcinia mangostana beverage.
The scented tea Garcinia mangostana beverage that the inventive method prepares, good mouthfeel, nutritious, color and luster is aubergine, sugary
Amount is 30～40g/L, is suitable for popular taste.
Embodiment 4
The scented tea Garcinia mangostana beverage of the present invention, its raw material includes that mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and Flos Rosae Rugosae are dry
Flower, the weight proportion between them is 18:0.7:8:0.9:8, gets out raw material by weight ratio.
The preparation method of the scented tea Garcinia mangostana beverage of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Durio Zibethinus murr are separately added into the water of the 22 weight portions defibrination that carries out squeezing the juice and are filtrated to get mountain
Bamboo natural juice and Durio Zibethinus murr natural juice, standby；
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: is added water by peel of Carcinia mangostana L. and extracts 50～60min at temperature is 45～55 DEG C,
Then heated and boiled 5～6min, cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby；
(3) Radix Stephaniae Japonicae and the extraction of Flos Rosae Rugosae dry flower effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds 7 times of volumes
Water, then carries out steaming and decocting 35min at 80 DEG C so that it is effective ingredient dissolves in water, is then filtered to remove filtering residue, retains filtrate, standby
With；
The water that Flos Rosae Rugosae dry flower adds 3 parts by weight is that 15kHz carries out ultrasonic extraction 40min, extraction temperature in frequency
It is 30～35 DEG C, and obtains Flos Rosae Rugosae dry flower extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Rosae Rugosae dry flower extraction in the container being loaded with Garcinia mangostana natural juice
Take liquid, after treating that both mix, add gross weight 35% peel of Carcinia mangostana L. lixiviating solution, after stirring 20～30min；Heat up again
To 60 DEG C, it is separately added into Durio Zibethinus murr natural juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution；To be mixed uniformly after kill through high temperature
Bacterium 5min, obtains scented tea Garcinia mangostana beverage crude product；It is 200～200r/min that the speed of agitator of whole process controls.
(5) seasoning: scented tea Garcinia mangostana beverage crude product is cooled to room temperature, is then filtered to remove insoluble matter and micro-soluble material；Add again
Enter the potassium sorbate of 0.1～0.2g/L, be subsequently adding sucrose regulation sugar content to 40～50g/L；
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 1～5min at 90～120 DEG C；
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains scented tea Garcinia mangostana beverage.
The scented tea Garcinia mangostana beverage that the inventive method prepares, good mouthfeel, nutritious, color and luster is aubergine, sugary
Amount is 40～50g/L, is suitable for popular taste.
Claims (6)
1. a scented tea Garcinia mangostana beverage, it is characterised in that: its raw material includes mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and rose
Rare dry flower, is 30～50g/L containing sugar weight, and color and luster is aubergine；Described mangosteen pulp, peel of Carcinia mangostana L., Durio Zibethinus murr, Radix Stephaniae Japonicae and rose
The weight proportion of rare dry flower is 10～20:0.5～0.8:5～10:0.5～1:5～10.
2. the preparation method of a scented tea Garcinia mangostana beverage as claimed in claim 1, it is characterised in that: it comprises the steps:
(1) prepared by natural juice: mangosteen pulp, Durio Zibethinus murr are separately added into the water of the 20～30 weight portions defibrination that carries out squeezing the juice and are filtrated to get mountain
Bamboo natural juice and Durio Zibethinus murr natural juice, standby；
(2) prepared by peel of Carcinia mangostana L. lixiviating solution: add water extraction 10～60min at temperature is 40～60 DEG C by peel of Carcinia mangostana L., then
Heated and boiled 5～10min, cold filtration i.e. obtains peel of Carcinia mangostana L. lixiviating solution, standby；
(3) Radix Stephaniae Japonicae and the extraction of Flos Rosae Rugosae dry flower effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds 5～10 times of volumes
Water, then carries out steaming and decocting at 80～90 DEG C so that it is effective ingredient dissolves in water, is then filtered to remove filtering residue, retains filtrate, standby
With；The water that Flos Rosae Rugosae dry flower adds 2～5 parts by weight is carried out ultrasonic extraction 30～60min, obtains Flos Rosae Rugosae dry flower extract,
Standby；
(4) raw material mixing and dyeing: under stirring, adds the extraction of Flos Rosae Rugosae dry flower in the container being loaded with Garcinia mangostana natural juice
Liquid, after treating that both mix, adds a small amount of peel of Carcinia mangostana L. lixiviating solution, after stirring 5～30min；It is warming up to 60～80 DEG C again,
It is separately added into Durio Zibethinus murr natural juice, Radix Stephaniae Japonicae filtrate and remaining peel of Carcinia mangostana L. lixiviating solution；To be mixed uniformly after through high temperature sterilization 1～
5min, obtains scented tea Garcinia mangostana beverage crude product；
(5) seasoning: scented tea Garcinia mangostana beverage crude product is cooled to room temperature, is then filtered to remove insoluble matter and micro-soluble material；Add
The potassium sorbate of 0.01～1g/L, is subsequently adding sucrose regulation sugar content；
(6) high temperature sterilization: beverage crude product step (5) obtained carries out high temperature sterilization 1～5min at 90～120 DEG C；
(7) sterile filling: beverage is carried out sterile filling and i.e. obtains scented tea Garcinia mangostana beverage.
The preparation method of scented tea Garcinia mangostana beverage the most according to claim 2, it is characterised in that: described Flos Rosae Rugosae dry flower effectively becomes
Dividing the ultrasonic frequency used in extraction process is 15～20kHz, and extraction temperature is 30～60 DEG C.
The preparation method of scented tea Garcinia mangostana beverage the most according to claim 2, it is characterised in that: during the steaming and decocting of described Radix Stephaniae Japonicae
Between be 20～40min.
The preparation method of scented tea Garcinia mangostana beverage the most according to claim 2, it is characterised in that: described step (4) Carcinia mangostana L.
The primary addition of skin lixiviating solution is the 30～50% of gross weight.
The preparation method of scented tea Garcinia mangostana beverage the most according to claim 1 and 2, it is characterised in that: stirring of described step (4)
Mixing rotating speed is 200～400r/min.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1717244A (en) * | 2002-10-30 | 2006-01-04 | Dbc有限责任公司 | Nutraceutical mangosteen composition |
| CN103948108A (en) * | 2014-04-30 | 2014-07-30 | 李嘉 | Method for preparing lychee and mangosteen-flavor juice |
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2016
- 2016-07-13 CN CN201610548706.0A patent/CN106173658A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1717244A (en) * | 2002-10-30 | 2006-01-04 | Dbc有限责任公司 | Nutraceutical mangosteen composition |
| CN103948108A (en) * | 2014-04-30 | 2014-07-30 | 李嘉 | Method for preparing lychee and mangosteen-flavor juice |
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Application publication date: 20161207 |