CN100527970C - Clear type bitter gourd herb tea drink and its preparing method - Google Patents
Clear type bitter gourd herb tea drink and its preparing method Download PDFInfo
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- CN100527970C CN100527970C CNB2006100364056A CN200610036405A CN100527970C CN 100527970 C CN100527970 C CN 100527970C CN B2006100364056 A CNB2006100364056 A CN B2006100364056A CN 200610036405 A CN200610036405 A CN 200610036405A CN 100527970 C CN100527970 C CN 100527970C
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Abstract
The present invention is a kind of clear bitter gourd herb tea beverage comprising bitter gourd extracting liquid 20-30 wt%, instant tea powder 0.08-0.1 wt%, mint 0.05-0.10 wt%, sodium chloride 0.02-0.03 wt%, cane sugar 0.5-2.0 wt%, high fructose syrup 1.5-2.5 wt%, citric acid 0.01-0.06 wt% and pure water for the rest. The preparation process of the clear bitter gourd herb tea beverage includes the following steps: 1. mixing bitter gourd extracting liquid and instant tea powder and coating with beta-cyclodextrin; 1. clarification through enzymolyzing the mixed extracted liquid with pectase and proteinase, adding PVP and bentonite to clarify through standing, centrifuging and taking supernatant; and 3. the second compounding through mixing the clarified bitter gourd extracting liquid with other components. The clear bitter gourd herb tea beverage is clear and has unique flavor of bitter gourd maintained, the taste of herb tea and rich nutrients.
Description
Technical field
The present invention relates to a kind of antipyretic beverage and preparation method thereof, relate in particular to a kind of clear type bitter gourd herb tea drink and preparation method thereof.
Background technology
Balsam pear has another name called balsam pear, golden lichee, relies grape, red Miss, is the fruit of cucurbitaceous plant balsam pear (Momordi cacharantial), and all there is cultivation all parts of the country, are common vegetables in summer.Modern scientific research shows that balsam pear is rich in nutritional labelings such as protein, potassium, phosphorus, iron, V
CContent occupy the hat of vegetables, and the content of bioactivator such as saponin, protein, alkaloid, steroid class, terpene is also very high, have plurality of health care functions such as hypoglycemic, antitumor and antiviral, make balsam pear and fabricated product thereof be subjected to more and more consumers' favor.
Balsam pear is common vegetables, and medical value is widely also arranged, and the custom of utilizing dried Frutus Momordicae Charantiae to make, drink cold tea is always just arranged at China's southern area.Wherein protide composition and saponin constituents are the active components that has characteristic, as vegetable protein (basic polypeptide, M34000, PI8.4, form by 17 seed amino acids), momordica lectin element (Momordica charantia Lectin, MCL), α-Charantin (α-momorcharin) and β-Charantin (β-momorcharin), γ-Charantin (γ-momorcharin), momordicine I (momorcharin I) and momordicine I I (momorcharinII), antiviral protein MAP30, momordin (momordin, MT) and momordica charantia inhibitor (momorcica charantia inhibitor)) etc. be protein compound, be to make the main matter that forms " cheese " shape precipitation in the antipyretic beverage process, and be bitter taste more, directly having influenced the production and selling of bitter gourd herb tea drink, is the main cause of rarely seen balsam pear class antipyretic beverage on the market.
Summary of the invention
The purpose of this invention is to provide a kind of clear type bitter gourd herb tea drink, this bitter gourd herb tea sugar content is low and have a higher clarity, by the multiple defecation method of combination utilization, removing the peculiar flavour that bitter taste has kept balsam pear simultaneously, the mouthfeel of bitter gourd herb tea drink and the contradiction between the nutrition have been coordinated preferably.
The objective of the invention is to realize by following technical measures: a kind of clear type bitter gourd herb tea drink, its component comprises following raw materials by weight percent:
Balsam pear leaching liquor 20～30%
Instant tea powder 0.08～0.1%
Peppermint 0.05～0.10%
Sodium chloride 0.02～0.03%
Sucrose 0.5～1.2%
HFCS 1.5～2.5%
Citric acid 0.01～0.06%
Remaining is a pure water.
The component of described balsam tea beverage also comprises plant extraction liquid, and percentage by weight is 1～5%.
Described plant leaching liquor is licorice extract, gynostemma pentaphylla leaching liquor, lalang grass rhizome leaching liquor or stevia rebaudian leaf leaching liquor.
The component of described bitter gourd herb tea drink also comprises honey, and its percentage by weight is 1～3%.
Another object of the present invention provides a kind of preparation method of bitter gourd herb tea drink, and the chemical composition that easily produces precipitation in balsam pear and the batching is handled, and makes product reach high clarity.
This preparation method may further comprise the steps:
(1) pre-allotment: take by weighing balsam pear leaching liquor, instant tea powder, plant leaching liquor or honey allotment in proportion evenly, and the adding beta-schardinger dextrin-carries out inclusion to mixing leaching liquor;
(2) clarification: in above-mentioned mixing leaching liquor, add pectase and protease earlier and carry out enzymolysis; Adding the clarification of crospovidone and bentonite again leaves standstill; Insert freezer refrigeration back centrifugal treating at last, remove slag and get supernatant;
(3) secondary allotment: the balsam pear leaching liquor of clarification is dropped in the material-compound tank, add peppermint, sodium chloride, sucrose, HFCS, citric acid, ethyl maltol in proportion and allocate, use the water purification constant volume.
The present invention to the process of mixing the leaching liquor inclusion in the step 1 is: the temperature that will mix leaching liquor is controlled at 40-60 ℃, adds the 0.4%-0.8% beta-schardinger dextrin-, stirs 20-30min.The active component (protide, Tea Polyphenols, saponins) of wherein easy generation precipitation and bitter taste is carried out inclusion change molten processing, the active component molecule is contained in its circulus, make it microencapsulation, and be dispersed in the solution system by beta-schardinger dextrin-.After clathration was finished, sample was cooled to room temperature, placed visible spectrophotometer, measured light transmittance at the 720nm place, relatively clarity.Result of the test shows that when the addition of beta-schardinger dextrin-was 0.4～0.8% (W/W), the light transmittance of beverage was increased to about 93.2% by 88.3.
The present invention to the detailed process of clarification in the step 2 is:
(a) secondary clearing: adjust leaching liquor pH to 4.0-4.5, add 0.008%-0.015% pectase and 0.008%-0.015% protease respectively at 30-45 ℃ of following enzymolysis 3-5 hour; Beta-schardinger dextrin-belongs to food additives, addition is restricted, and the solubility in water is not high, therefore, under the prerequisite of taking all factors into consideration factors such as cost, maximum addition, for preventing not produced secondary precipitation in the leaching liquor by sex change polymerizations such as the protein of embedding, pectin, Tea Polyphenols, add pectase and protease and carry out enzymolysis, big molecule is hydrolyzed to the little molecule that is difficult for forming precipitation.After enzymolysis was finished, sample thief placed visible spectrophotometer, measured light transmittance at the 720nm place, relatively clarity.It is good that result of the test shows that pectase and protease are used in combination than it the two effect of using separately.
(b) post-defecation: temperature is controlled at about 30 ℃, and pH is 3.0～3.5, adds the clarification of 0.02～0.05% crospovidone and 0.05～0.1% bentonite and leaves standstill 12～16h, extracts the supernatant ultrafiltration, must clarify the balsam pear leaching liquor; Why carry out post-defecation, be because remaining polyphenols certain condition generates down behind the polymer easily with enzymolysis protein matter not and forms complex precipitate in the extract, thereby produce abiotic muddiness, had a strong impact on beverage product outward appearance and local flavor.Forming muddy mechanism from beverage, prevent muddy formation and development, just must remove the presoma that produces abiotic muddiness--poly-polyphenol or hmw protein make it separate with beverage.Crospovidone is the polymer of a kind of nontoxic, nonirritant, safety and stability, has very strong selection adsorption capacity, it can form the hydrogen bond complex compound sediment by polyphenols such as carbonyl and anthocyanin, flavonoids polyhydroxy derivates and get off, thereby remove the abiotic muddiness in the beverage, reach clarification, stable effect, keep original mouthfeel of beverage and local flavor simultaneously again.Inflatable and the permanent table surface charge of bentonite tool can make in the beverage to produce muddy colloidal substance, protein macromolecule and produce cohesion absorption and be removed.The indexs such as total reducing sugar, total acid, pH and taste of handling the back beverage do not have obvious variation.After post-defecation, solution is high before the light transmittance at 720nm place is than post-defecation.
(c) three secondary clearings: the gained clarified solution was inserted the refrigeration of 0～Cool Room 4 more than at least 2 days, make labile element in the solution system under the stand at low temperature condition, associate into the polymerization of cheese thing and form precipitation, centrifugal treating enzymolysis liquid then, rotating speed is 1680rpm, removes slag to get supernatant.This step not only makes product further be clarified, and also can play the effect of producing of regulating aborning.Through the solution of freezing preservation the light transmittance at 720nm place than normal temperature preserve big, i.e. the height preserved than normal temperature of clarity.
When the present invention mixes allotment in the step 3 the pH value of solution value is controlled at 3.5～4.0.Bitter gourd herb tea drink finished product pH is controlled at the growth that 3.5-4.0 can effectively prevent bacterium.
The present invention is to the processing that outgases of the uniform mixed liquor of last allotment: flow in the closed container and keep 90.7～93.3KPa, vacuum outgas 10～15min.
The present invention is to the preparation process of dried Frutus Momordicae Charantiae leaching liquor: add 8～10 times of pure water, soak 1h after, 90～95 ℃ of lixiviate 1h of control heating-up temperature extract supernatant; Add 8～10 times of pure water again and repeat lixiviate 1h, remove slag, merge the lixiviate supernatant twice.
Be of the influence of checking clarification process, adopt in the anthrone colorimetric method for determining beverage compound of polysaccharide such as pectin nutritional labeling in the beverage and active component; Kjeldahl is measured the protein content of beverage kind; Pectic substance in the galacturonic acid colorimetric method for determining beverage.The drink sample that connects allotment with product standard straight proportionately in the test is contrast (without any clarifying treatment, without placement, producing precipitation as yet); Leaching liquor after inclusion is handled the proportionately drink sample of product standard ratio allotment is processing 1 (sterilization, normal temperature is placed 24h); One secondary clearing be after the enzymolysis processing proportionately the drink sample of product standard ratio allotment for handling 2 (sterilizations, normal temperature is placed 24h); Post-defecation promptly after physical sedimentation is handled proportionately the drink sample of product standard ratio allotment for handling 3 (sterilizations, normal temperature is placed 24h); Three secondary clearings promptly after freezing processing proportionately the drink sample of product standard ratio allotment for handling 4 (sterilizations, normal temperature is placed 24h); It is sample 5 that normal temperature is placed 30 days bitter gourd herb tea drink final mean annual increment solutions.Each sample parallel determination 3 times is averaged, and the results are shown in Table 1.By table 1 as seen; with compare without the not embedding leaching liquor reference substance of placing; sample after embedding and 3 secondary clearings are handled wherein main nutrient composition and content of active component after 24h places is little, has protected active component and nutritional labeling wherein not suffer a loss to greatest extent in the beverage clarification.And without having occurred tangible milky flocculent deposit layer without the leaching liquor of embedding in appearance after 24h places, and the nutritional labeling in the supernatant and active component have bigger loss.
The nutritional labeling in table 1 clarifying process in the bitter gourd herb tea drink and the variation of active component
The present invention compared with prior art has the following advantages:
1, clear type bitter gourd herb tea sugar content provided by the invention is lower than 5%, has higher clarity, has promptly kept the peculiar flavour of balsam pear, has also kept the nutritional labeling and the active material of balsam pear; 2, adopt beta-schardinger dextrin-that the active component that easily produces precipitation and bitter taste in the solution is carried out inclusion, microencapsulation effect by beta-schardinger dextrin-, the molecule embedding of active material and nutritional labeling is got up, protected active material and nutritional labeling in balsam pear and other batching in processes such as following enzymolysis, sterilization, not to be destroyed to greatest extent; The saponin class also embedding of material that easily produces bitter taste simultaneously can effectively improve the local flavor of balsam pear beverage finished product, reduces offending bitter taste greatly; And can effectively prevent big molecule such as albumen, pectin high temperature, leave standstill with cold storage procedure in sex change and polymerization; 3, carry out enzymolysis and do not make the little molecule that is hydrolyzed to difficult formation precipitation by the protein of embedding, pectin etc.; 4, suction-operated such as the aggegation absorption by bentonite and crospovidone, Van der Waals force is carried out the physics clarification to the protein in the solution system, polyphenol, pectin; 5, remainingly in the beverage under the freezing condition that leaves standstill make the macromolecular substances polymerization form precipitation to remove, prevent that the outward appearance that influences product from appearring precipitating in beverage product in freezing sales process.
Description of drawings
Fig. 1 is the column diagram of beta-schardinger dextrin-addition to the clarifying effect influence of drink soln;
Fig. 2 is the column diagram of a secondary clearing to the clarifying effect influence of drink soln;
Fig. 3 is the column diagram of post-defecation to the clarifying effect influence of drink soln;
Fig. 4 is the column diagram of freezing preservation to the clarifying effect influence of drink soln;
Fig. 5 is the curve map of cold preservation time to the clarifying effect influence of drink soln.
The specific embodiment
Following examples only are used to set forth the present invention, and protection scope of the present invention is not only to be confined to following examples.The those of ordinary skill of described technical field all can be realized purpose of the present invention according to above content disclosed by the invention.All be weight percentage in following examples.
Embodiment one:
Formula for a product: balsam pear leaching liquor 20%
Instant tea powder 0.08%
Peppermint 0.05%
Sodium chloride 0.02%
Sucrose 0.5%
HFCS 1.5%
Citric acid 0.06%
Remaining is a pure water.
Preparation process:
(1) dried Frutus Momordicae Charantiae leaching liquor preparation: add 8 times of pure water, behind the immersion 1h, 90 ℃ of lixiviate 1h of control heating-up temperature extract supernatant; Add 8 times of pure water again and repeat lixiviate 1h, remove slag, it is standby to merge twice lixiviate supernatant;
(2) pre-allotment: take by weighing balsam pear leaching liquor, instant tea powder in proportion, allotment is evenly standby as mixing leaching liquor;
(3) inclusion of mixing leaching liquor: to the mixing leaching liquor of being mentioned in the step (2), control 40 ℃, add 0.6% beta-schardinger dextrin-, stir 20min;
(4) one secondary clearings: adjust leaching liquor pH to 4.0, add 0.008% pectase and 0.015% papain respectively 30 ℃ of following enzymolysis 3 hours;
(5) post-defecation: temperature is controlled at about 30 ℃, and pH is 3.0, adds the clarification of 0.02% crospovidone and 0.1% bentonite and leaves standstill 12 hours, extracts the supernatant ultrafiltration, must clarify the balsam pear leaching liquor;
(6) three secondary clearings: (5) gained clarified solution was inserted 0 ℃ of freezer refrigeration more than at least 2 days, use butterfly centrifugal separator for processing enzymolysis liquid then, rotating speed is 1680rpm, removes slag to get supernatant;
(7) secondary allotment: the balsam pear leaching liquor of clarification is dropped in the material-compound tank, add peppermint, sodium chloride, sucrose, HFCS, citric acid, ethyl maltol in proportion and allocate, the pH value is controlled at 3.5～4.0, uses the pure water constant volume;
(8) degassing: material is flowed in the closed container keep 90.7KPa, vacuum outgas 10min removes when batching and stirs the air that material is sneaked into when changing sugar;
(9) sterilization, can: for nutrition and the local flavor that keeps bitter gourd herb tea drink better, this process using high-temperature instantaneous sterilization carries out PET bottle sterile filling then, promptly gets clear type bitter gourd herb tea drink.
Embodiment two:
Formula for a product: balsam pear leaching liquor 25%
Licorice extract 3%
Instant tea powder 0.08%
Peppermint 0.06%
Sodium chloride 0.02%
Sucrose 0.5%
HFCS 1.5%
Citric acid 0.06%
Remaining is a pure water.
Preparation process:
(1) dried Frutus Momordicae Charantiae leaching liquor preparation: add 10 times of pure water, behind the immersion 1h, 95 ℃ of lixiviate 1h of control heating-up temperature extract supernatant; Add 8 times of pure water again and repeat lixiviate 1h, remove slag, it is standby to merge twice lixiviate supernatant;
(2) pre-allotment: take by weighing balsam pear leaching liquor, instant tea powder, licorice extract in proportion, allotment is evenly standby as mixing leaching liquor;
(3) inclusion of mixing leaching liquor: to the mixing leaching liquor of being mentioned in the step (2), control 60 ℃, add 0.8% beta-schardinger dextrin-, stir 30min;
(4) one secondary clearings: adjust leaching liquor pH to 4.4, add 0.015% pectase and 0.008% papain respectively 45 ℃ of following enzymolysis 5 hours;
(5) post-defecation: temperature is controlled at about 30 ℃, and pH is 3.5, adds the clarification of 0.05% crospovidone and 0.05% bentonite and leaves standstill 16 hours, extracts the supernatant ultrafiltration, must clarify the balsam pear leaching liquor;
(6) three secondary clearings: (5) gained clarified solution was inserted Cool Room 4 refrigeration more than at least 2 days, use butterfly centrifugal separator for processing enzymolysis liquid then, rotating speed is 1680rpm, removes slag to get supernatant;
(7) secondary allotment: the balsam pear leaching liquor of clarification is dropped in the material-compound tank, add peppermint, sodium chloride, sucrose, HFCS, citric acid, ethyl maltol in proportion and allocate, the pH value is controlled at 3.5～4.0, uses the water purification constant volume;
(8) degassing: material is flowed in the closed container keep 92KPa, vacuum outgas 15min removes when batching and stirs the air that material is sneaked into when changing sugar;
(9) sterilization, can: for nutrition and the local flavor that keeps bitter gourd herb tea drink better, this process using high-temperature instantaneous sterilization (130 ℃, 5S), carry out PET bottle sterile filling then, promptly get clear type bitter gourd herb tea drink.
Embodiment three:
Formula for a product: balsam pear leaching liquor 30%
Gynostemma pentaphylla leaching liquor 1%
Instant tea powder 0.1%
Peppermint 0.1%
Sodium chloride 0.025%
Sucrose 1.0%
HFCS 2%
Citric acid 0.08%
Remaining is a pure water.
Preparation process:
(1) dried Frutus Momordicae Charantiae leaching liquor preparation: add 9 times of pure water, behind the immersion 1h, 93 ℃ of lixiviate 1h of control heating-up temperature extract supernatant; Add 8 times of pure water again and repeat lixiviate 1h, remove slag, it is standby to merge twice lixiviate supernatant;
(2) pre-allotment: take by weighing balsam pear leaching liquor, instant tea powder, gynostemma pentaphylla leaching liquor in proportion, allotment is evenly standby as mixing leaching liquor;
(3) inclusion of mixing leaching liquor: to the mixing leaching liquor of being mentioned in the step (2), control 50 ℃, add 0.6% beta-schardinger dextrin-, stir 25min;
(4) one secondary clearings: adjust leaching liquor pH to 4.3, add 0.010% pectase and 0.010% papain respectively 40 ℃ of following enzymolysis 4 hours;
(5) post-defecation: temperature is controlled at about 30 ℃, and pH is 3.3, adds the clarification of 0.04% crospovidone and 0.04% bentonite and leaves standstill 14 hours, extracts the supernatant ultrafiltration, must clarify the balsam pear leaching liquor;
(6) three secondary clearings: (5) gained clarified solution was inserted 2 ℃ of freezer refrigerations more than at least 2 days, use butterfly centrifugal separator for processing enzymolysis liquid then, rotating speed is 1680rpm, removes slag to get supernatant;
(7) secondary allotment: the balsam pear leaching liquor of clarification is dropped in the material-compound tank, add peppermint, sodium chloride, sucrose, HFCS, citric acid, ethyl maltol in proportion and allocate, the pH value is controlled at 3.5～4.0, uses the water purification constant volume;
(8) degassing: material is flowed in the closed container keep 90.7KPa, vacuum outgas 13min removes when batching and stirs the air that material is sneaked into when changing sugar;
(9) sterilization, can: for nutrition and the local flavor that keeps bitter gourd herb tea drink better, this process using high-temperature instantaneous sterilization (130 ℃, 5S), carry out PET bottle sterile filling then, promptly get clear type bitter gourd herb tea drink.
Embodiment four:
Formula for a product: balsam pear leaching liquor 28%
Lalang grass rhizome leaching liquor 4%
Instant tea powder 0.09%
Peppermint 0.08%
Sodium chloride 0.026%
Sucrose 1.2%
HFCS 2.0%
Citric acid 0.1%
Remaining is a pure water.
Preparation process:
(1) dried Frutus Momordicae Charantiae leaching liquor preparation: add 10 times of pure water, behind the immersion 1h, 95 ℃ of lixiviate 1h of control heating-up temperature extract supernatant; Add 10 times of pure water again and repeat lixiviate 1h, remove slag, it is standby to merge twice lixiviate supernatant;
(2) pre-allotment: take by weighing balsam pear leaching liquor, instant tea powder, lalang grass rhizome leaching liquor in proportion, allotment is evenly standby as mixing leaching liquor;
(3) inclusion of mixing leaching liquor: to the mixing leaching liquor of being mentioned in the step (2), control 60 ℃, add 0.7% beta-schardinger dextrin-, stir 30min;
(4) one secondary clearings: adjust leaching liquor pH to 4.0, add 0.010% pectase and 0.010% papain respectively 45 ℃ of following enzymolysis 5 hours;
(5) post-defecation: temperature is controlled at about 30 ℃, and pH is 3.5, adds the clarification of 0.04% crospovidone and 0.04% bentonite and leaves standstill 16 hours, extracts the supernatant ultrafiltration, must clarify the balsam pear leaching liquor;
(6) three secondary clearings: (5) gained clarified solution was inserted 3 ℃ of freezer refrigerations more than at least 2 days, use butterfly centrifugal separator for processing enzymolysis liquid then, rotating speed is 1680rpm, removes slag to get supernatant;
(7) secondary allotment: the balsam pear leaching liquor of clarification is dropped in the material-compound tank, add peppermint, sodium chloride, sucrose, HFCS, citric acid, ethyl maltol in proportion and allocate, the pH value is controlled at 3.5～4.0, uses the water purification constant volume;
(8) degassing: material is flowed in the closed container keep 93.3KPa, vacuum outgas 12min removes when batching and stirs the air that material is sneaked into when changing sugar;
(9) sterilization, can: for nutrition and the local flavor that keeps bitter gourd herb tea drink better, this process using high-temperature instantaneous sterilization (130 ℃, 5S), carry out PET bottle sterile filling then, promptly get clear type bitter gourd herb tea drink.
Embodiment five
Formula for a product: balsam pear leaching liquor 22%
Stevia rebaudian leaf leaching liquor 4%
Instant tea powder 0.1%
Peppermint 0.07%
Sodium chloride 0.02%
Sucrose 1.5%
HFCS 2%
Citric acid 0.1%
Remaining is a pure water.
Preparation process:
(1) dried Frutus Momordicae Charantiae leaching liquor preparation: add 10 times of pure water, behind the immersion 1h, 95 ℃ of lixiviate 1h of control heating-up temperature extract supernatant; Add 8 times of pure water again and repeat lixiviate 1h, remove slag, it is standby to merge twice lixiviate supernatant;
(2) pre-allotment: take by weighing balsam pear leaching liquor, instant tea powder, stevia rebaudian leaf leaching liquor in proportion, allotment is evenly standby as mixing leaching liquor;
(3) inclusion of mixing leaching liquor: to the mixing leaching liquor of being mentioned in the step (2), control 60 ℃, add 0.8% beta-schardinger dextrin-, stir 30min;
(4) one secondary clearings: adjust leaching liquor pH to 4.4, add 0.013% pectase and 0.009% papain respectively 45 ℃ of following enzymolysis 5 hours;
(5) post-defecation: temperature is controlled at about 30 ℃, and pH is 3.3, adds the clarification of 0.03% crospovidone and 0.03% bentonite and leaves standstill 16 hours, extracts the supernatant ultrafiltration, must clarify the balsam pear leaching liquor;
(6) three secondary clearings: (5) gained clarified solution was inserted Cool Room 4 refrigeration more than at least 2 days, use butterfly centrifugal separator for processing enzymolysis liquid then, rotating speed is 1680rpm, removes slag to get supernatant;
(7) secondary allotment: the balsam pear leaching liquor of clarification is dropped in the material-compound tank, add peppermint, sodium chloride, sucrose, HFCS, citric acid, ethyl maltol in proportion and allocate, the pH value is controlled at 3.5～4.0, uses the water purification constant volume;
(8) degassing: material is flowed in the closed container keep 93KPa, vacuum outgas 15min removes when batching and stirs the air that material is sneaked into when changing sugar;
(9) sterilization, can: for nutrition and the local flavor that keeps bitter gourd herb tea drink better, this process using high-temperature instantaneous sterilization (130 ℃, 5S), carry out PET bottle sterile filling then, promptly get clear type bitter gourd herb tea drink.
Embodiment six:
Formula for a product: balsam pear leaching liquor 30%
Honey 3%
Instant tea powder 0.1%
Peppermint 0.1%
Sodium chloride 0.03%
HFCS 2.5%
Citric acid 0.06%
Remaining is a pure water.
Preparation process:
(1) dried Frutus Momordicae Charantiae leaching liquor preparation: add 10 times of pure water, behind the immersion 1h, 95 ℃ of lixiviate 1h of control heating-up temperature extract supernatant; Add 9 times of pure water again and repeat lixiviate 1h, remove slag, it is standby to merge twice lixiviate supernatant;
(2) pre-allotment: take by weighing balsam pear leaching liquor, instant tea powder, honey in proportion, allotment is evenly standby as mixing leaching liquor;
(3) inclusion of mixing leaching liquor: to the mixing leaching liquor of being mentioned in the step (2), control 50 ℃, add 0.7% beta-schardinger dextrin-, stir 30min;
(4) one secondary clearings: adjust leaching liquor pH to 4.0, add 0.015% pectase and 0.008% papain respectively 45 ℃ of following enzymolysis 5 hours;
(5) post-defecation: temperature is controlled at about 30 ℃, and pH is 3.5, adds the clarification of 0.05% crospovidone and 0.05% bentonite and leaves standstill 13 hours, extracts the supernatant ultrafiltration, must clarify the balsam pear leaching liquor;
(6) three secondary clearings: (5) gained clarified solution was inserted Cool Room 4 refrigeration more than at least 2 days, use butterfly centrifugal separator for processing enzymolysis liquid then, rotating speed is 1680rpm, removes slag to get supernatant;
(7) secondary allotment: the balsam pear leaching liquor of clarification is dropped in the material-compound tank, add peppermint, sodium chloride, sucrose, HFCS, citric acid, ethyl maltol in proportion and allocate, the pH value is controlled at 3.5～4.0, uses the water purification constant volume;
(8) degassing: material is flowed in the closed container keep 91KPa, vacuum outgas 10min removes when batching and stirs the air that material is sneaked into when changing sugar;
(9) sterilization, can: for nutrition and the local flavor that keeps bitter gourd herb tea drink better, this process using high-temperature instantaneous sterilization (130 ℃, 5S), carry out PET bottle sterile filling then, promptly get clear type bitter gourd herb tea drink.
Embodiment seven:
Formula for a product: balsam pear leaching liquor 20%
Instant tea powder 0.08%
Peppermint 0.05%
Sodium chloride 0.02%
Sucrose 1.5%
HFCS 2.0%
Citric acid 0.08%
Remaining is a pure water.
Preparation process is identical with embodiment six.
Embodiment eight:
Formula for a product: balsam pear leaching liquor 25%
Honey 2%
Instant tea powder 0.09%
Peppermint 0.08%
Sodium chloride 0.02%
Sucrose 2%
HFCS 1.5%
Citric acid 0.1%
Remaining is a pure water.
Preparation process is identical with embodiment six.
Shown in Fig. 1-5, the addition of beta-schardinger dextrin-is 0.4～0.8% o'clock at percentage by weight in the various embodiments described above, and drink soln is increased to about 93.2% by 88.3% at the light transmittance at 720nm place; And the light transmittance that has added the drink soln of pectase is higher than reference substance that does not add pectase and the light transmittance that only adds the drink soln of papain, yet the clarifying effect that has increased drink soln is greatly added in the two mixing of pectase and papain; Use the suction-operated of bentonite and crospovidone that the polyphenol in the drink soln, pectin, protein are carried out the physics clarification, make that the clarifying effect of solution is preceding strong without the physics clarification; Form precipitation through the drink soln of freezing preservation because of make the composition polymerization that is easy to produce precipitation in stand at low temperature, be removed, the clarity of solution is higher than the solution of preserving at normal temperatures; Clarity is measured in clear type bitter gourd herb tea drink continuous sampling in stored refrigerated 270 days processes, and the result shows that the described defecation method of invention is effective, and beverage product can keep higher clarity under stored refrigerated condition, and fluctuation range is little.
Claims (9)
1, a kind of clear type bitter gourd herb tea drink, its component comprises following raw materials by weight percent:
Balsam pear leaching liquor 20～30%
Instant tea powder 0.08～0.1%
Peppermint 0.05～0.10%
Sodium chloride 0.02～0.03%
Sucrose 0.5～2.0%
HFCS 1.5～2.5%
Citric acid 0.01～0.06%
Remaining is a pure water.
2, bitter gourd herb tea drink according to claim 1 is characterized in that: its component also comprises the plant leaching liquor, and percentage by weight is 1～5%; Described plant leaching liquor is licorice extract, gynostemma pentaphylla leaching liquor, lalang grass rhizome leaching liquor or stevia rebaudian leaf leaching liquor.
3, bitter gourd herb tea drink according to claim 1 is characterized in that: its component also comprises honey, and its percentage by weight is 1～3%.
4, a kind of preparation method of clear type bitter gourd herb tea drink is characterized in that: the component of this bitter gourd herb tea drink is: balsam pear leaching liquor 20～30%, instant tea powder 0.08～0.1%, plant leaching liquor 1～5%, honey 1～3%, peppermint 0.05～0.10%, sodium chloride 0.02～0.03%, sucrose 0.5～2.0%, HFCS 1.5～2.5%, citric acid 0.01～0.06% and water;
Described plant leaching liquor is licorice extract, gynostemma pentaphylla leaching liquor, lalang grass rhizome leaching liquor or stevia rebaudian leaf leaching liquor;
It may further comprise the steps:
(1) pre-allotment: take by weighing balsam pear leaching liquor, instant tea powder, plant leaching liquor or honey allotment in proportion evenly, and the adding beta-schardinger dextrin-carries out inclusion to mixing leaching liquor;
(2) clarification: in above-mentioned mixing leaching liquor, add pectase and protease earlier and carry out enzymolysis; Adding the clarification of crospovidone and bentonite again leaves standstill; Insert freezer refrigeration back centrifugal treating at last, remove slag and get supernatant;
(3) secondary allotment: the balsam pear leaching liquor of clarification is dropped in the material-compound tank, add peppermint, sodium chloride, sucrose, HFCS, citric acid, ethyl maltol in proportion and allocate, use the pure water constant volume.
5, the preparation method of bitter gourd herb tea drink according to claim 4, it is characterized in that the process of mixing the leaching liquor inclusion in the step 1 being: the temperature that will mix leaching liquor is controlled at 40-60 ℃, adds the 0.4%-0.8% beta-schardinger dextrin-, stirs 20-30min.
6, the preparation method of bitter gourd herb tea drink according to claim 4 is characterized in that the detailed process of clarification in the step 2 being:
(a) secondary clearing: adjust leaching liquor pH to 4.0～4.5, add 0.008%～0.015% pectase and 0.008%～0.015% protease respectively at 30～45 ℃ of following enzymolysis 3～5h;
(b) post-defecation: temperature is controlled at about 30 ℃, and pH is 3.0～3.5, adds the clarification of 0.02～0.05% crospovidone and 0.05～0.1% bentonite and leaves standstill 12-16 hour, extracts the supernatant ultrafiltration, must clarify the balsam pear leaching liquor;
(c) three secondary clearings: the gained clarified solution was inserted the refrigeration of 0-4 ℃ of freezer more than at least 2 days, centrifugal treating then, rotating speed is 1680rpm, removes slag to get supernatant.
7, the preparation method of bitter gourd herb tea drink according to claim 4 is characterized in that pH value of solution being controlled at 3.5～4.0 when the allotment of each component mixes in the step 3.
8, according to the preparation method of claim 4 or 7 described bitter gourd herb tea drinks, it is characterized in that: flow in the closed container and keep 90.7～93.3KPa, vacuum outgas 10～15min the processing that outgases of the uniform mixed liquor of last allotment.
9, the preparation method of bitter gourd herb tea drink according to claim 4 is characterized in that the preparation process of dried Frutus Momordicae Charantiae leaching liquor: add 8～10 times of pure water, soak 1h after, 90～95 ℃ of lixiviate 1h of control heating-up temperature extract supernatant; Add 8～10 times of pure water again and repeat lixiviate 1h, remove slag, merge the lixiviate supernatant twice.
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