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Maca drink and preparation method thereof

A maca and beverage technology, applied in the field of maca beverage and its preparation, can solve the problems of easy precipitation and stratification during storage, incomplete extraction of active ingredients, short validity period, etc., and achieves a simple and feasible preparation method and high transfer rate of active ingredients. , the effect of easy industrial production

Pending Publication Date: 2018-01-19
JILIN TIANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the content of macamide and macaene in maca is very low, and its active ingredients cannot be effectively extracted by conventional methods. Therefore, it is of great significance to effectively improve the extraction rate of alkaloids by using corresponding extraction processes
[0003] At present, Maca decoction pieces, Maca wine and other health care products are sold in the market, but there are various degrees of incomplete extraction of active ingredients, poor product taste, difficult to be accepted by consumers, easy precipitation and stratification during storage, and poor stability. Problems such as short validity period need to be resolved urgently

Method used

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  • Maca drink and preparation method thereof
  • Maca drink and preparation method thereof
  • Maca drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of maca beverage (uncle force beverage), makes according to the following steps:

[0021]

[0022] 1. Pre-treatment of raw materials: take the maca in the prescribed amount, put it in a universal pulverizer, and pulverize it into a powder with a particle size of 60-80 microns for later use; put the maca powder in a high-pressure extraction kettle, and put it in the extraction kettle Connect supercritical carbon dioxide, pump 10 times the weight of maca powder into an ethanol solution with a volume fraction of 60%, set the extraction pressure to 26-28MPa, the extraction temperature to 47-49°C, the extraction time to 2-3 hours, CO 2 The flow rate is 18-19kg / h. After the extraction is completed, the maca extract is collected;

[0023] 2. Deployment: Take white sugar, citric acid, malic acid, sodium citrate, magnesium sulfate heptahydrate, potassium chloride, sodium chloride, sodium glutamate, glucono-δ-lactone, grapefruit flavor in the formula amount 1. Put the ...

Embodiment 2

[0038] A kind of maca beverage (uncle force beverage), makes according to the following steps:

[0039]

[0040] Preparation method: prepared according to Example 1.

[0041] After testing, the transfer rates of macamide and macaene in Maca beverage (Uncle Li beverage) are 90.6% and 91.9% respectively.

[0042] According to the experimental method of Example 1, the taste survey and stability test were carried out respectively. The taste survey results showed that the taste of this product was excellent, and it was easily accepted by consumers. , the color of the beverage solution is brown, no significant change from the newly prepared product, the solution is uniform, no stratification is seen, the microbial limit inspection is qualified, and no mold or deterioration is seen, so the validity period of this product can be as long as more than 12 months.

Embodiment 3

[0044] A kind of maca drink is prepared according to the following steps:

[0045]

[0046] Preparation method: prepared according to Example 1.

[0047] After testing, the transfer rates of macamide and macaene in Maca beverage (Uncle Li beverage) are 89.8% and 93.1%, respectively.

[0048] According to the experimental method of Example 1, the taste survey and stability test were carried out respectively. The taste survey results showed that the taste of this product was excellent, and it was easily accepted by consumers. , the color of the beverage solution is brown, no significant change from the newly prepared product, the solution is uniform, no stratification is seen, the microbial limit inspection is qualified, and no mold or deterioration is seen, so the validity period of this product can be as long as more than 12 months.

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Abstract

A maca drink is prepared from raw materials in parts by weight as follows: 1.5-3.0 parts of maca, 50-70 parts of white granulated sugar, 5-10 parts of citric acid, 4-8 parts of malic acid, 3-6 parts of sodium citrate, 2.5-3.7 parts of magnesium sulfate heptahydrate, 1.2-1.8 parts of potassium chloride, 1.2-1.8 parts of sodium chloride, 1.2-1.8 parts of sodium glutamate, 0.5-1.0 part of gluconic acid-delta-lactone, 1.2-2.2 parts of grapefruit essence and 1.8-3.5 parts of orange essence. The transfer rate of effective components is high, and the transfer rates of macamides and macaenes are 89.3%or above and 92.7% or above respectively. The product has an anti-fatigue effect, tastes fragrant, strong and sweet, can be easily accepted by the vast consumers, produces no precipitates during storage, has good stability and has a shelf life of at least 12 months. A preparation method of the product is simple and feasible, facilitates industrial production and is worth marketing and application.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a maca beverage and a preparation method thereof. Background technique [0002] With the development of the economy and the improvement of living standards, people's demand for health care is on the rise, and their raw materials and physiotherapy efficacy are increasingly demanding. In the prior art, Maca is an annual herbaceous plant of the genus Lepidium of the Brassicaceae (Brassicaceae). It grows normally in the unique environment of the seal. "Maca" is the English common name of the plant Lepidium meyenii. Maca powder is rich in protein and a variety of amino acids, dietary fiber, carbohydrates, vitamins, trace elements and secondary products, such as alkaloids macamide, macaene, hydroxypyridine derivatives, β-carboline Alkaloids, imidazole alkaloids, glucosinolates, sterols, polyphenols and other active substances. Maca is traditionally used for strengthening th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/105
Inventor 刘书明华佳严晓娣刘凯生房红韬李华东衣秀王雪李英嘉贾远
Owner JILIN TIANJING FOOD
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