CN106173664A - A kind of Garcinia mangostana flavouring beverages and preparation method thereof - Google Patents
A kind of Garcinia mangostana flavouring beverages and preparation method thereof Download PDFInfo
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- CN106173664A CN106173664A CN201610549784.2A CN201610549784A CN106173664A CN 106173664 A CN106173664 A CN 106173664A CN 201610549784 A CN201610549784 A CN 201610549784A CN 106173664 A CN106173664 A CN 106173664A
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- mangostana
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- garcinia mangostana
- carcinia
- radix stephaniae
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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- 235000008725 Artocarpus heterophyllus Nutrition 0.000 claims abstract description 34
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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
- 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)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Garcinia mangostana flavouring beverages and preparation method thereof, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., jackfruit, Radix Stephaniae Japonicae and Flos Plumeriae Acutifoliae, 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., jackfruit, Radix Stephaniae Japonicae and Flos Plumeriae Acutifoliae 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 Plumeriae Acutifoliae effective ingredient extraction, raw material mixing and dyeing, seasoning, high temperature sterilization, sterile filling.The Garcinia mangostana flavouring beverages 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 Garcinia mangostana flavouring beverages and production method thereof.
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
The Flos Plumeriae Acutifoliae of heat-clearing and toxic substances removing and Radix Stephaniae Japonicae jointly for raw material prepare a have relieve heat and thirst, eliminating toxin and beautifying the skin, antioxidative drink
Product.
Summary of the invention
It is an object of the invention to provide a kind of beverage containing mangosteen juice and preparation method thereof.This beverage employing mangosteen is
Raw materials for production, have been simultaneously introduced jackfruit, the Flos Plumeriae Acutifoliae with heat-clearing and toxic substances removing and Radix Stephaniae Japonicae, have merged effective one-tenth of each middle material
Point, the beverage mouthfeel prepared is good, and applicable masses drink, and production method is simple, and energy consumption is low, is suitable for large-scale production.
The present invention is achieved through the following technical solutions:
A kind of Garcinia mangostana flavouring beverages, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., jackfruit, Radix Stephaniae Japonicae and Flos Plumeriae Acutifoliae, drink
Material is 30～50g/L containing sugar weight, and color and luster is aubergine；Described mangosteen pulp, peel of Carcinia mangostana L., jackfruit, Radix Stephaniae Japonicae and chicken
The weight proportion of egg flower is 10～20:0.5～0.8:5～10:0.5～1:5～10.
The preparation method of the Garcinia mangostana flavouring beverages of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, jackfruit are separately added into the water of the 20～30 weight portions defibrination that carries out squeezing the juice and filter
Obtain Garcinia mangostana natural juice and jackfruit 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 Plumeriae Acutifoliae effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds 5～10 times of volumes
Water, then carry out steaming and decocting at 80～90 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby
With；The digestion time of described Radix Stephaniae Japonicae is 20～40min.
Being shredded by Flos Plumeriae Acutifoliae, the water adding 2～5 parts by weight carries out ultrasonic extraction 30～60min, obtains Flos Plumeriae Acutifoliae extraction
Take liquid, standby；The ultrasonic frequency used in described Flos Plumeriae Acutifoliae effective ingredient extraction process is 15～20kHz, and extraction temperature is
30～60 DEG C.
(4) raw material mixing and dyeing: under stirring, adds Flos Plumeriae Acutifoliae extraction 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 jackfruit 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 Garcinia mangostana flavouring beverages 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: Garcinia mangostana flavouring beverages 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 Garcinia mangostana flavouring beverages.
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:
Jackfruit (Classification system: Artocarpus heterophyllus Lam), have another name called Fructus Ananadis comosi trailing plants close, luxuriant, Artocarpus heterophyllus Lam,
Big Artocarpus heterophyllus Lam, candied winter melon-growth and good health etc..Modern medicine study confirms, containing abundant saccharide, protein, vitamin B group in Fructus Artocarpi Heterophylli
(B1, B2, B6), vitamin C, mineral, fatty oil etc..The hydrolysis of energy intensive aspect inner fibrin after edible Fructus Artocarpi Heterophylli,
Can will block in tissue and endovascular fibrin and dissolution of blood clot, thus improve local blood, body fluid circulatory, make inflammation
With absorption of edema, disappear, the disease caused by cerebral thrombosis and other thrombosis is had certain auxiliary therapeutic action.
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..
Flos Plumeriae Acutifoliae (Plumeria rubra Acutifolia), another name: remote Fructus Gardeniae, egg yolk flower, Apocynaceae, Flos Plumeriae Acutifoliae
Belong to.There is clearing away summer-heat, bowel relieving antidiarrheal, effect of relieving cough and resolving phlegm.[meridian distribution of property and flavor]: " sweet, flat, nontoxic." belong to new resources food
Product.Effect of Flos Plumeriae Acutifoliae can have clearing away summer-heat as a herb after dry in the sun is dry, lung moistening wets one's whistle throat, it is also possible to treatment
The disease such as have sore throat.
The invention have the advantages that
(1) present invention is with mangosteen pulp, peel of Carcinia mangostana L., jackfruit, Radix Stephaniae Japonicae, Flos Plumeriae Acutifoliae 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.
(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 Garcinia mangostana flavouring beverages of the present invention, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., jackfruit, Radix Stephaniae Japonicae and egg
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 Garcinia mangostana flavouring beverages of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, jackfruit are separately added into the water of the 25 weight portions defibrination that carries out squeezing the juice and are filtrated to get
Garcinia mangostana natural juice and jackfruit 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 Plumeriae Acutifoliae effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 5 times of volumes,
Then carry out steaming and decocting 30min at 80 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby；
Being shredded by Flos Plumeriae Acutifoliae, the water adding 5 parts by weight is that 20kHz carries out ultrasonic extraction 30min, extraction temperature in frequency
Degree is 40～50 DEG C, and obtains Flos Plumeriae Acutifoliae extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Plumeriae Acutifoliae extraction in the container being loaded with Garcinia mangostana natural juice
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 jackfruit 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 Garcinia mangostana flavouring beverages crude product；It is 300～400r/min that the speed of agitator of whole process controls.
(5) seasoning: Garcinia mangostana flavouring beverages 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 Garcinia mangostana flavouring beverages.
The Garcinia mangostana flavouring beverages 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 Garcinia mangostana flavouring beverages of the present invention, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., jackfruit, Radix Stephaniae Japonicae and egg
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 Garcinia mangostana flavouring beverages of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, jackfruit are separately added into the water of the 30 weight portions defibrination that carries out squeezing the juice and are filtrated to get
Garcinia mangostana natural juice and jackfruit 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 Plumeriae Acutifoliae 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；
Being shredded by Flos Plumeriae Acutifoliae, the water adding 2 parts by weight is that 20kHz carries out ultrasonic extraction 30～60min in frequency, extraction
Taking temperature is 30～60 DEG C, and obtains Flos Plumeriae Acutifoliae extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Plumeriae Acutifoliae extraction in the container being loaded with Garcinia mangostana natural juice
Liquid, after treating that both mix, add gross weight 40% peel of Carcinia mangostana L. lixiviating solution, after stirring 5～10min；It is warming up to again
70 DEG C, it is separately added into jackfruit 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 Garcinia mangostana flavouring beverages crude product；It is 200～300r/min that the speed of agitator of whole process controls.
(5) seasoning: Garcinia mangostana flavouring beverages 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 Garcinia mangostana flavouring beverages.
The Garcinia mangostana flavouring beverages 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 Garcinia mangostana flavouring beverages of the present invention, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., jackfruit, Radix Stephaniae Japonicae and egg
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 Garcinia mangostana flavouring beverages of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, jackfruit are separately added into the water of the 20 weight portions defibrination that carries out squeezing the juice and are filtrated to get
Garcinia mangostana natural juice and jackfruit 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 Plumeriae Acutifoliae effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 8 times of volumes,
Then carry out steaming and decocting 20min at 85 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby；
Being shredded by Flos Plumeriae Acutifoliae, the water adding 4 parts by weight is that 18kHz carries out ultrasonic extraction 60min, extraction temperature in frequency
Degree is 50～60 DEG C, and obtains Flos Plumeriae Acutifoliae extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Plumeriae Acutifoliae extraction in the container being loaded with Garcinia mangostana natural juice
Liquid, after treating that both mix, add gross weight 50% peel of Carcinia mangostana L. lixiviating solution, after stirring 10～20min；It is warming up to again
80 DEG C, it is separately added into jackfruit 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 Garcinia mangostana flavouring beverages crude product；It is 250～350r/min that the speed of agitator of whole process controls.
(5) seasoning: Garcinia mangostana flavouring beverages 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 Garcinia mangostana flavouring beverages.
The Garcinia mangostana flavouring beverages 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 Garcinia mangostana flavouring beverages of the present invention, its raw material includes mangosteen pulp, peel of Carcinia mangostana L., jackfruit, Radix Stephaniae Japonicae and egg
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 Garcinia mangostana flavouring beverages of the present invention, comprises the steps:
(1) prepared by natural juice: mangosteen pulp, jackfruit are separately added into the water of the 22 weight portions defibrination that carries out squeezing the juice and are filtrated to get
Garcinia mangostana natural juice and jackfruit 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 Plumeriae Acutifoliae effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 7 times of volumes,
Then carry out steaming and decocting 35min at 80 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby；
Being shredded by Flos Plumeriae Acutifoliae, the water adding 3 parts by weight is that 15kHz carries out ultrasonic extraction 40min, extraction temperature in frequency
Degree is 30～35 DEG C, and obtains Flos Plumeriae Acutifoliae extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Plumeriae Acutifoliae extraction in the container being loaded with Garcinia mangostana natural juice
Liquid, after treating that both mix, add gross weight 35% peel of Carcinia mangostana L. lixiviating solution, after stirring 20～30min；It is warming up to again
60 DEG C, it is separately added into jackfruit 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 Garcinia mangostana flavouring beverages crude product；It is 200～200r/min that the speed of agitator of whole process controls.
(5) seasoning: Garcinia mangostana flavouring beverages 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 Garcinia mangostana flavouring beverages.
The Garcinia mangostana flavouring beverages 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 Garcinia mangostana flavouring beverages, it is characterised in that: its raw material include mangosteen pulp, peel of Carcinia mangostana L., jackfruit, Radix Stephaniae Japonicae and
Flos Plumeriae Acutifoliae, is 30～50g/L containing sugar weight, and color and luster is aubergine；Described mangosteen pulp, peel of Carcinia mangostana L., jackfruit, Radix Stephaniae Japonicae and
The weight proportion of Flos Plumeriae Acutifoliae is 10～20:0.5～0.8:5～10:0.5～1,5～10.
2. the preparation method of a Garcinia mangostana flavouring beverages as claimed in claim 1, it is characterised in that: it comprises the steps:
(1) prepared by natural juice: mangosteen pulp, jackfruit are separately added into the water of the 20～30 weight portions defibrination that carries out squeezing the juice and are filtrated to get
Garcinia mangostana natural juice and jackfruit 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 Plumeriae Acutifoliae effective ingredient: Radix Stephaniae Japonicae chopping is put in container, adds the water of 5～10 times of volumes,
Then carry out steaming and decocting at 80～90 DEG C so that it is effective ingredient dissolves in water, be then filtered to remove filtering residue, retain filtrate, standby；Will
Flos Plumeriae Acutifoliae shreds, and the water adding 2～5 parts by weight carries out ultrasonic extraction 30～60min, obtains Flos Plumeriae Acutifoliae extract, standby；
(4) raw material mixing and dyeing: under stirring, adds Flos Plumeriae Acutifoliae extract in the container being loaded with Garcinia mangostana natural juice,
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 DEG C again, point
Jia Ru jackfruit 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 Garcinia mangostana flavouring beverages crude product；
(5) seasoning: Garcinia mangostana flavouring beverages 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 Garcinia mangostana flavouring beverages.
The preparation method of Garcinia mangostana flavouring beverages the most according to claim 2, it is characterised in that: described Flos Plumeriae Acutifoliae effective ingredient
The ultrasonic frequency used in extraction process is 15～20kHz, and extraction temperature is 30～60 DEG C.
The preparation method of Garcinia mangostana flavouring beverages 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 Garcinia mangostana flavouring beverages 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 Garcinia mangostana flavouring beverages 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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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938232A (en) * | 2019-04-24 | 2019-06-28 | 雄晋生物科技(上海)有限公司 | A kind of enzymatic-process preparation method of the full fruit beverage of mangosteen |
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 CN201610549784.2A patent/CN106173664A/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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938232A (en) * | 2019-04-24 | 2019-06-28 | 雄晋生物科技(上海)有限公司 | A kind of enzymatic-process preparation method of the full fruit beverage of mangosteen |
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Application publication date: 20161207 |