阅读说明：本技术 一种紫苏饮料及其制备方法 (Perilla beverage and preparation method thereof ) 是由 刘荣贵 许志祥 于 2019-12-02 设计创作，主要内容包括：本发明涉及果蔬饮料技术领域,具体是一种紫苏饮料及其制备方法：由如下重量份原料制成：紫苏叶7-9份、紫苏茎2-4份、砂糖3-3.4份、蜂蜜1-2份、复合稳定剂0.1-0.3份、柠檬酸0.42-0.56份、乳酸菌发酵剂0.01-0.03份、水100-130份,本发明方法饮料营养丰富,具有紫苏特殊香气,营养成分易吸收,不易腐败、变质,出现沉淀,货架期长,抗氧化性能优。(The invention relates to the technical field of fruit and vegetable beverages, in particular to a perilla beverage and a preparation method thereof, wherein the perilla beverage comprises the following steps: the feed is prepared from the following raw materials in parts by weight: 7-9 parts of perilla leaves, 2-4 parts of perilla stems, 3-3.4 parts of granulated sugar, 1-2 parts of honey, 0.1-0.3 part of composite stabilizer, 0.42-0.56 part of citric acid, 0.01-0.03 part of lactic acid bacteria starter and 130 parts of water.)

1. The perilla beverage is characterized by being prepared from the following raw materials in parts by weight: 7-9 parts of perilla leaf, 2-4 parts of perilla stem, 3-3.4 parts of granulated sugar, 1-2 parts of honey, 0.1-0.3 part of composite stabilizer, 0.42-0.56 part of citric acid, 0.01-0.03 part of lactic acid bacteria starter and 130 parts of water.

2. The perilla beverage of claim 1, which is prepared from the following raw materials in parts by weight: 8 parts of perilla leaves, 3 parts of perilla stems, 3.2 parts of granulated sugar, 1.5 parts of honey, 0.2 part of composite stabilizer, 0.47 part of citric acid, 0.02 part of lactic acid bacteria starter and 115 parts of water.

3. The perilla beverage as claimed in claim 1 or 2, wherein the composite stabilizer is a mixture of sodium hydroxypropyl cellulose, stevioside and fructooligosaccharide in a mass ratio of 1: 3.

4. The perilla beverage of claim 1, which is prepared by a method comprising:

1) fermenting perilla leaves: putting folium Perillae into a white steel barrel, adding tap water 2-4 times of folium Perillae, soaking at 60-70 deg.C for 3-4 hr, and removing excessive water to obtain soaked folium Perillae; adding lactobacillus leaven into the soaked perilla leaves, fermenting for 3-5h at 30-36 ℃, then placing at 48-52 ℃, centrifuging at the rotating speed of 4500-;

2) baking the perilla stems: baking the stem of Perilla frutescens at 190 deg.C and 170 deg.C for 20-30min to obtain baked stem of Perilla frutescens;

3) blending: uniformly mixing the perilla leaf fermented juice, the baked perilla stems, granulated sugar, honey, a compound stabilizer and citric acid, homogenizing, filling, sterilizing and packaging to obtain the purple perilla leaf beverage.

Technical Field

The invention relates to the technical field of fruit and vegetable beverages, and particularly relates to a perilla beverage and a preparation method thereof.

Background

The purple perilla is an annual herbaceous plant in the Labiatae, has strong fragrance, is widely planted and distributed in southeast Asia and east Asia areas, has a long planting history and is widely distributed in China, Japan and Korea, is widely applied to cooking and medicine, and is one of 60 medicinal and edible traditional Chinese medicinal materials which are firstly published by the Ministry of health.

The whole body of the perilla is treasure, and the perilla leaves, the perilla stems, the perilla seeds and the like are rich in nutrient and bioactive substances and play an important role in the fields of food, medicine, cosmetics and the like. The stem and leaf of Perilla frutescens contains nutritional components such as protein, fat, carbohydrate, etc., and contains essential amino acids required by human body; the perilla leaf tea also contains active ingredients such as polyphenol compounds and volatile oil, and researches report that the perilla leaf tea has high antioxidant capacity mainly due to the existence of the phenolic compounds. Perilla stem and leaf have been shown to have detoxifying, antitussive, antipyretic and antibiotic properties. The perilla seed contains a large amount of grease and protein, the oil yield is about 45 percent, the perilla seed is rich in about 62 percent of linolenic acid, the content of the linolenic acid is the highest in the currently known vegetable oil, the perilla seed oil is named as 'deep sea fish oil on land', and the perilla seed oil can effectively inhibit the growth of cancer cells, reduce the blood pressure, improve the thrombosis, improve the allergenicity and the development of retina and brain.

At present, agricultural byproducts such as perilla cake meal, perilla biscuits and the like are well received, but the perilla beverage is rare, so the development of the perilla beverage has the good benefit of improving the utilization rate of the perilla.

Disclosure of Invention

In order to solve the technical problems in the prior art, the invention provides a perilla beverage and a preparation method thereof, and the perilla beverage comprises the following specific steps:

a perilla beverage is prepared from the following raw materials in parts by weight: 7-9 parts of perilla leaf, 2-4 parts of perilla stem, 3-3.4 parts of granulated sugar, 1-2 parts of honey, 0.1-0.3 part of composite stabilizer, 0.42-0.56 part of citric acid, 0.01-0.03 part of lactic acid bacteria starter and 130 parts of water.

Preferably, the perilla beverage is prepared from the following raw materials in parts by weight: 8 parts of perilla leaves, 3 parts of perilla stems, 3.2 parts of granulated sugar, 1.5 parts of honey, 0.2 part of composite stabilizer, 0.47 part of citric acid, 0.02 part of lactic acid bacteria starter and 115 parts of water.

The composite stabilizer is a mixture of sodium hydroxypropyl cellulose, stevioside and fructo-oligosaccharide in a mass ratio of 1: 3.

The preparation method of the perilla beverage comprises the following steps:

1) fermenting perilla leaves: putting folium Perillae into a white steel barrel, adding tap water 2-4 times of folium Perillae, soaking at 60-70 deg.C for 3-4 hr, and removing excessive water to obtain soaked folium Perillae; adding lactobacillus leaven into the soaked perilla leaves, fermenting for 3-5h at 30-36 ℃, then placing at 48-52 ℃, centrifuging at the rotating speed of 4500-;

2) baking the perilla stems: baking the stem of Perilla frutescens at 190 deg.C and 170 deg.C for 20-30min to obtain baked stem of Perilla frutescens;

3) blending: mixing folium Perillae fermented juice, baked caulis Perillae, granulated sugar, Mel, compound stabilizer, and citric acid, homogenizing, packaging, and packaging.

The homogenizing pressure is 45-60 MPa.

Compared with the prior art, the invention has at least the following beneficial effects:

the beverage prepared by the method disclosed by the invention is rich in nutrition, has special aroma of the purple perilla, is easy to absorb nutrient components, is not easy to decay, deteriorate and precipitate, and has a long shelf life and excellent oxidation resistance.

The method has the advantages of simple operation, easily controlled parameters and fewer steps.

Detailed Description

The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.