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Purslane oral liquid and preparation method thereof

Purslane oral liquid and technology of oral liquid, applied in food preparation, application, food science, etc., can solve rare problems, achieve energy saving, simple preparation method, and reduce a lot of losses

Active Publication Date: 2012-07-11
新疆源森农业开发有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the development and utilization of purslane is mainly to be eaten directly or processed into semi-finished products. Drinks made from purslane are rare, especially for oral liquids that can effectively retain the medicinal properties of purslane. see the report

Method used

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  • Purslane oral liquid and preparation method thereof
  • Purslane oral liquid and preparation method thereof
  • Purslane oral liquid and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment one: the preparation of purslane oral liquid

[0030] See attached figure 1 , the specific steps of preparing purslane oral liquid are as follows:

[0031] 1. The main ingredient is purslane, 300g washed purslane is added to 10 times the weight of clean water, soaked for 6 hours, and then boiled at 80 degrees for 2 hours; the auxiliary materials are cinnamon, cloves, and Polygonatum radix. Among them, European Polygonatum should be soaked for 24 hours, and then added to the main ingredient after peeling. Soak cinnamon and cloves in clean water for 30 minutes and then add them to the main ingredients; the dosage of main ingredients and auxiliary materials: 300g of purslane, 2g of cinnamon, 1g of cloves, and 2g of Polygonatum radix.

[0032]2. Filtration: the boiled juice is filtered through a duplex filter to remove slag to obtain clear juice.

[0033] 3. Sterilization: use 121 degrees to sterilize for 15 minutes, and quickly cool to 40 degrees.

[0034] 4...

Embodiment 2

[0035] Embodiment two: the preparation of purslane oral liquid

[0036] Purslane oral liquid formula, calculated by weight percentage, the oral liquid components include 10% purslane, 0.7‰ cinnamon, 0.3‰ clove, 0.7‰ Polygonatum oleracea, and the rest is pure water.

[0037] The preparation method of purslane oral liquid, concrete preparation method step is as follows:

[0038] (1) Choose purslane as the main ingredient, add 10 times the weight of purslane to soak in clean water for 6 hours, and then decoct at 80 degrees for 2 hours; use cinnamon, cloves, and Polygonatum oleracea as auxiliary materials, among which Polygonatum oleracea must be soaked first After 24 hours, peel and add to the main ingredients; cinnamon and cloves are soaked in water for 30 minutes and then added to the main ingredients.

[0039] (2) decocting the juice prepared above and filtering through a duplex filter to remove slag to obtain clear juice.

[0040] (3) Sterilize at 121 degrees for 15 minutes...

Embodiment 3

[0042] Example 3: Determination and optimization of process parameters for preparation of purslane oral liquid

[0043] 1. Single factor experiment

[0044] Since the amount of cloves added directly affects the flavor of the product, the influence of the three factors of decoction time, water amount, and cloves added on the purslane oral liquid was studied

[0045] 2. Orthogonal experiment

[0046] L was selected through a single factor experiment 9 (3 4 ) Orthogonal table optimal preparation process.

[0047] 3. Analysis and determination

[0048] The total number of bacteria adopts GB / T 4789.2-2008, and the count of Escherichia coli adopts GB / T4789.38-2008

[0049] 4. Sensory evaluation

[0050] An evaluation team is composed of professionals in the field, and the purslane oral liquid is scored respectively, and the total score of each index is 10 points, and then the total score is calculated. See Table 1 for sensory quality scoring criteria

[0051] Table 1 Sensory...

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Abstract

The invention discloses purslane oral liquid and a preparation method of the oral liquid. The oral liquid comprises the following components in percentage by weight: 10% of purslane, 0.07% of cinnamon, 0.03% of clove, 0.07% of polygonatum and the balance of purified water. The method comprises the steps of adding cleaned main material purslane in clean water ten times weight of the purslane, soaking for 6h and boiling for 2h at a temperature of 80 DEG C; adding auxiliary materials comprising the cinnamon, the clove and the polygonatum into the main material, wherein the polygonatum should be soaked for 24h and peeled before being added into the main material and the cinnamon and the clove should be soaked for 30min in clear water before being added into the main material; filtering the juice prepared through boiling and removing dregs by utilizing a duplex filter to obtain clear juice, sterilizing the clear juice for 15min at a temperature of 121 DEG C, rapidly cooling to 40 DEG C, and aseptically filling to obtain the purslane oral liquid. The preparation method and the obtained product have the advantages of simplicity, wide practicality, suitability in industrial production andthe like.

Description

field of invention [0001] The present invention relates to the technical field of oral liquid and its preparation method. Specifically, the present invention relates to the technical field of purslane oral liquid and its preparation method. Background technique [0002] Purslane (Portulaca oleracea L), also known as longevity vegetable, five elements grass, horse amaranth, and longevity vegetable, is an annual succulent herb. It is cold in nature, sour in taste, rich in unsaturated fatty acids, vitamins C, E and carotene. It is one of the 78 kinds of wild plants with the same origin as medicine and food stipulated by the Ministry of Health of my country. As well as malic acid, glutamic acid, aspartic acid, oxalic acid, etc., the content of calcium, phosphorus, iron, zinc, copper, etc. is also high. In addition, it also contains more potassium elements, including potassium nitrate, potassium sulfate, potassium hydrogen oxalate and other potassium salts. Antibacterial and ant...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
Inventor 敬思群童莲花
Owner 新疆源森农业开发有限公司
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