CN1961759A - Clover health beverage - Google Patents

Abstract

The invention relates to the field of beverages, in particular to an alfalfa health-care beverage, which is prepared from the following components in parts by weight: 20-40 parts of alfalfa sprouts, 70-80 parts of water, 0.05-0.3 parts of citric acid, and 5-5 parts of white sugar 20. Amount of sorbic acid 0.1-0.5, xanthan gum is 0.05-0.15% of the total weight. Wash the alfalfa sprouts and remove the root bark, put them in 0.1% zinc sulfate aqueous solution at 90±10°C, scald to protect the color, and take them out; crush and grind the alfalfa sprouts on a colloid mill with part of the water in the formula, and collect the slurry; add the remaining Boil water at 90-100°C. During the boiling process, add citric acid, white sugar, sorbic acid A, and xanthan gum one by one, and stir evenly. The health drink of the invention has no stratification, good suspending property, convenient consumption and good taste, and can maintain human nutrition balance, normal digestive function, lower cholesterol, prevent osteoporosis, arteriosclerosis and anti-aging.

Description

Alfalfa Health Drink

Technical field: the present invention relates to the field of a health drink, in particular to a health drink containing alfalfa.

Background technology: At present, there are many kinds of beverages on the market, but most of them have the function of quenching thirst. With the improvement of people's living standards, people's health care meaning is getting stronger and stronger, and various health care products are in a wide variety, but they are expensive and not suitable for the needs of the general population. Products that combine health care functions with beverages are rare.

Alfalfa is an excellent legume, rich in protein, fat, vitamins and various mineral elements. Especially the alfalfa saponins contained in alfalfa can promote the excretion of cholesterol and have the effect of preventing and alleviating arteriosclerosis. Alfalfa is known as a universal plant. Alfalfa is rarely used as a natural health food. At present, there is no report of alfalfa being used in beverages.

Summary of the invention: In order to solve the above problems, the present invention provides a health drink containing alfalfa, which is convenient to take, can maintain the nutritional balance of the human body, maintain normal digestive functions, lower cholesterol, prevent osteoporosis, arteriosclerosis, and anti-aging .

Another object of the present invention is to keep the beverage from stratifying and the alfalfa in suspension.

The invention also provides a method for making the alfalfa health drink.

The technical scheme of the present invention is: a kind of alfalfa health beverage, is made by the following components according to weight ratio:

20-40 parts of alfalfa sprouts, 70-80 parts of water, 0.05-0.3 parts of citric acid

White sugar 5-20 parts Sorbic acid A 0.1-0.5 parts

The amount of xanthan gum added is 0.05% to 0.15% of the total weight

Described alfalfa sprouts are clean alfalfa sprouts after cleaning and removing the root bark.

The production method of the alfalfa health drink: wash the alfalfa sprouts, remove the root bark, put them in an aqueous solution of zinc sulfate with a concentration of 0.1% by weight at 90°C±10°C, blanch for 3-5 minutes to protect the color, and take them out; Crushed and refined on a colloid mill with part of the water in the formula, and collected the slurry; added the remaining water in the formula, boiled at 90°C-100°C for 10-15 minutes, during this process, added citric acid, white Granulated sugar, sorbic acid A, and xanthan gum are mixed evenly, then canned and sterilized to be a finished product.

During the production process, the alfalfa sprouts are blanched in a zinc sulfate solution to keep the bright color of the alfalfa sprouts.

The beneficial effect of the present invention is: the main function of alfalfa recorded in the dictionary of traditional Chinese medicine is: "clearing the spleen and stomach, benefiting the large and small intestine, and lowering bladder stones." Healthy people." There is often a saying in the folks that "use grass to feed cattle, and people will eat it when they are tender". In the vast areas of central, western, and northern China, people often pick young alfalfa for vegetables. Since ancient times, alfalfa has been used as food to satisfy hunger and as medicine to treat diseases. Alfalfa is an excellent leguminous plant, rich in protein, fat vitamins, and various mineral elements, and is known as a universal plant. Alfalfa has high protein content, including high crude fiber content, relatively balanced amino acid composition, which can make the most effective use of amino acids; contains a certain amount of fat, mostly in the form of monoglyceride and diglyceride; different from ordinary plants , alfalfa is a food with the most abundant mineral content, including calcium, magnesium, phosphorus, potassium, iron, etc.; effect. In addition, it is rich in vitamins, such as vitamin A, a strong antioxidant, which can enhance resistance to infectious diseases and strengthen the function of respiratory organs; it contains vitamin B complex, such as vitamin B17, which has anti-cancer effects; rich in vitamin E, anti-aging ; also contains β-carotene, lutein, extremely high amount of chlorophyll, and amino acids, plant fibers, enzymes, vitamin potassium and phosphorus, etc. Therefore, it can supplement nutrition, maintain human nutrition balance, and maintain normal digestive function. Especially the alfalfa saponins contained in alfalfa can promote the excretion of cholesterol and have the effect of preventing and alleviating arteriosclerosis. Alfalfa saponin is the only health product certified by the U.S. Food and Drug Administration (FDA) that can effectively combine with cholesterol in the stomach through the esterification process, effectively block ingested cholesterol from entering the blood, and thereby lower cholesterol. Clinical trials in the United States have shown that alfalfa saponins can reduce LDL (low-density lipoprotein) or "bad" cholesterol by 29%, and at the same time, it can also increase HDL or "good" cholesterol (serum high-density lipoprotein) content. Among alfalfa, alfalfa has high content of alfalfa saponins, and the total saponin content of alfalfa sprouts is as high as 3.3%. The present invention uses alfalfa sprouts with the highest saponin content as raw material, and directly crushes and refines them to make a beverage , retaining the unique ingredients of alfalfa.

In order to keep the original components of the alfalfa, the present invention directly makes a beverage after the alfalfa is crushed and refined. Since the beverage contains particles, it is easy to precipitate and separate, making drinking inconvenient and not attractive in appearance. In order to solve this problem, the present invention selects stabilizer for use, and introduces the selection of stabilizer by experimental example below.

Experimental Example 1 Clean and remove the root bark of fresh alfalfa sprouts, take 30 grams of alfalfa sprouts cleaned and remove the root bark, put them into 90 ° C ± 10 ° C in an aqueous solution of zinc sulfate with a concentration of 0.1% by weight, scald and protect the color 4 Minutes, take it out; the alfalfa sprouts after the color protection are crushed and refined on a colloid mill with 30 grams of water, and the slurry is collected; then add the remaining 45 grams of water, and boil for 15 minutes at 90 ° C to 100 ° C. During the boiling process, Add 0.1 g of citric acid, 10 g of white sugar, and 0.3 g of sorbic acid A one by one according to the formula, and add different stabilizers according to the dosage shown in Table 1, stir evenly, put in cans, and sterilize to get the finished product. The results are shown in Table 1.

Table 1

stabilizer Dosage (%) Observation results Observation results after 30 days (placed at room temperature) agar 1 Semi-solidified semi-solidified, slightly melted CMCNa 0.1 slightly layered Flocculation Guar Gum 0.1 layered precipitation carrageenan 0.1 freeze and layer freeze and layer Konjac Gum 0.4 severe stratification precipitation xanthan gum 0.1 No delamination, good suspension No delamination, good suspension gelatin 1 severe stratification precipitation pectin 0.1 layered precipitation sodium alginate 0.15 layered precipitation

Experimental Example 2: Same as Experimental Example 1, the stabilizer is xanthan gum, only the amount of xanthan gum is changed, the results are shown in Table 2

Table 2

Dosage (%) 0.02 0.05 0.1 0.15 0.2 result layered precipitation Good suspension without delamination Good suspension without delamination Good suspension without delamination layered

As can be seen from Table 1, for alfalfa sprouts health drink, only xanthan gum has the best effect, so select xanthan gum as stabilizer, as can be seen from Table 2, along with the consumption of xanthan gum increases, the beverage Gradually the suspension becomes better, and the suspension decreases when the dosage increases to a certain limit. Therefore, the amount of selected xanthan gum is 0.05% to 0.15% of the total weight.

Due to the adoption of reasonable proportions, the invention has good taste, not only maintains the natural components of the alfalfa sprouts, and achieves the health care function, but also has no layering of the beverage and good suspension. Because it is a health drink, it can be drunk anytime and anywhere to supplement nutrition at any time. And because its manufacturing process is simple, the material is easy to get, and the cost is low, it is more suitable for mass consumption. Make people play a role in health care while consuming beverages.

Detailed ways

Example 1

Clean and remove the root bark of fresh alfalfa sprouts, take 20 grams of alfalfa sprouts that have been cleaned and remove the root bark, put them in an aqueous solution of zinc sulfate with a concentration of 0.1% by weight at 90°C±10°C, scald for 3 minutes to protect the color, take out ; The alfalfa sprouts after color protection are crushed and refined with 30 grams of water on a colloid mill, and the slurry is collected; add the remaining 40 grams of water, and boil at 90°C to 100°C for 10 minutes. During the boiling process, add one by one according to the formula 0.05 grams of citric acid, 5 grams of white granulated sugar, 0.1 grams of sorbic acid formazan, and xanthan gum are added in an amount of 0.05% of the total weight. After being stirred evenly, the finished product can be filled into cans and sterilized. The product is not stratified and has good suspension.

Example 2

Clean and remove the root bark of fresh alfalfa sprouts, take 30 grams of alfalfa sprouts that have been cleaned and remove the root bark, put them in an aqueous solution of zinc sulfate with a concentration of 0.1% by weight at 90°C ± 10°C, scald for 4 minutes to protect the color, take out ; The alfalfa sprouts after color protection are crushed and refined with 30 grams of water on a colloid mill to collect the slurry; add the remaining 45 grams of water and boil for 15 minutes at 90 ° C ~ 100 ° C. During this process, add them one by one according to the formula 0.1 gram of citric acid, 10 gram of white granulated sugar, 0.3 gram of sorbic acid formazan, and xanthan gum are added in an amount of 0.1% of the total weight. After being evenly stirred, the product can be filled into cans and sterilized to be a finished product. The product is not stratified and has good suspension.

Example 3

Wash and remove the root bark of fresh alfalfa sprouts, take 40 grams of alfalfa sprouts that have been cleaned and remove the root bark, put them in an aqueous solution of zinc sulfate with a concentration of 0.1% by weight at 90°C ± 10°C, scald for 5 minutes to protect the color, take out ; The alfalfa sprouts after color protection are crushed and refined with 30 grams of water on a colloid mill to collect the slurry; add the remaining 50 grams of water and boil for 15 minutes at 90 ° C ~ 100 ° C. During this process, add them one by one according to the formula 0.3 gram of citric acid, 20 gram of white granulated sugar, 0.5 gram of sorbic acid A, and xanthan gum are added in an amount of 0.15% of the total weight. After being stirred evenly, the finished product can be filled into cans and sterilized. The product is not stratified and has good suspension.

Claims (3)

1, a kind of alfalfa health drink is characterized in that being made by following component proportioning by weight: Alfalfa sprouts 20-40 parts water 70-80 parts citric acid 0.05-0.3 parts White granulated sugar 5-20 parts Sorbic acid A 0.1-0.5 parts The amount of xanthan gum added is 0.05% to 0.15% of the total weight 2. The alfalfa health drink according to claim 1, characterized in that the alfalfa sprouts are clean alfalfa sprouts after cleaning and removing the root bark. 3. A method for making the alfalfa health drink according to claim 1, characterized in that the alfalfa sprouts are washed and removed from the root bark, put into an aqueous zinc sulfate solution with a concentration of 0.1% by weight at 90°C±10°C, and heated Iron for 3 to 5 minutes to protect the color, take it out; crush and refine the slurry on a colloid mill with part of the water in the formula, and collect the slurry; add the remaining water in the formula, boil at 90 ° C to 100 ° C for 10 minutes to 15 minutes, during this process According to the formula, add citric acid, white granulated sugar, sorbic acid A, and xanthan gum one by one, stir evenly, put in cans, and sterilize to get the finished product.