CN101069573A - Sweet-sorghum-drink preparing method - Google Patents
Sweet-sorghum-drink preparing method Download PDFInfo
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- CN101069573A CN101069573A CN200710072309.1A CN200710072309A CN101069573A CN 101069573 A CN101069573 A CN 101069573A CN 200710072309 A CN200710072309 A CN 200710072309A CN 101069573 A CN101069573 A CN 101069573A
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Abstract
The present invention relates to a preparation method of sweet sorghum beverage. Said preparation method includes the following steps: selecting and using mature green sweet sorghum, removing its root, leaves and ear, pulverizing its stalk, placing the pulverized stalk into a juicer and rolling to obtain dregs liquid mixture, filtering said dregs liquid mixture, separating out dregs cake and obtaining pure juice, said puce juice is the invented sweet sorghum beverage.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, particularly relate to a kind of preparation method of sugar grass beverage.
Background technology
Beverage product in the past all is fruit juice class, teas, carbonated drink class and pure water etc.Be to add various flavouring at natural material to form with manually preparation is composite, the beverage of different taste, color is both with different artificial colors and spices modulation.People more pay attention to health at present, and increasing people selects healthy food, and a large amount of artificial flavors and the pigment that add in the existing beverage have not only destroyed the nutritive value of natural components in the beverage, also health are caused side effect.So people favor the green drink of pure natural more.Sugar cane juice beverage is one of pure plant beverage of relatively paying close attention to of people, but all be that the modulation of adding flavor enhancement and pigment forms in the prior art, and also be to add flavor enhancement and the artificial color modulation forms with plurality of raw materials with the beverage of sorgo juice system, all there is not the natural drink of pure sugarcane or sugar grass.So seeking the high plant of a kind of nutritional labeling is raw material, the beverage of development pure natural composition is very necessary.
Summary of the invention
The present invention is intended to overcome the deficiencies in the prior art, has developed a kind of preparation method of sugar grass beverage.
The sugar grass that the present invention uses claims sugared Chinese sorghum, sweet sorghum, sweet stalk etc. again, is 1 year this plant of sward of grass family sorghum, is the mutation of common grain sorghum.He is the same with common Chinese sorghum, and 150～500 kilograms grain also can be born in every mu of ground, but its elite does not lie in its seed, and is the stem stalk that is rich in sugar of 4,000～10,000 kilogram of its that per mu yield.The main component of sweet sorghum stalk is sugar, starch and cellulose.Stalk contains juice amount about 80%, and the juice sugar content is 15%～25% (being generally 18%～20%), and content of starch is 1%～2%, content of cellulose is 14%～18%, every mu (666.7 square metres) plantation 5500～7000 strains, plant height 3～5m, diameter 1.5～3cm, every strain weighs 1～2kg.Good sugar grass kind, in the north, its sugar content can compare favourably with sugarcane.It is strong that sugar grass has adaptability, and characteristics such as drought resisting, waterlogging, salt tolerant alkali are less demanding to soil, fertilizer, growth rapidly, sugar part accumulation is fast, the output height.
The preparation method of a kind of sugar grass beverage of the present invention is that to adopt fresh sweet sorghum stalk be raw material, squeezes slurries through juice extractor, more after filtration, sterilization, promptly makes the sugar grass beverage.Concrete steps are:
A, choose ripe bud green sugar grass, remove branches and leaves, fibrous root, fringe head, clean, intercept its stem stalk;
B, the stem stalk of a step intercepting cut up with a hay cutter into the particle of 1～5 centimetre length;
C, the essence material that b step is made drop into to roll in the juice extractor and squeeze the juice, slag liquid compound;
D, the slag liquid compound of c step is placed filter, tell a blob of slag, drench and get pure juice.
In the pure juice that makes, add 10～50% drinking water as required to reconcile the sugariness of sorgo juice beverage product; Or in the pure juice that makes, add anticorrisive agent and stabilizing agent, and described anticorrisive agent is any of sorbic acid, potassium sorbate, benzoic acid or Sodium Benzoate, its content is 0.03～0.1% of gross weight; Described stabilizing agent is any of guar gum, xanthans, carragheen, algin or konjac glucomannan, and its content is 0.01～0.1% of gross weight.
Above-mentioned anticorrisive agent and stabilizing agent all are disclosed existing products.Wherein, the stabilizing agent possess hydrophilic property can combine with water, therefore can improve the viscosity and the expansion rate of beverage, reduces coarse sensation, makes beverage products keep homogeneous phase, limpid, transparent.
Anticorrisive agent is that a class has the compound that suppresses microbial growth or kill microorganisms.The anticorrisive agent of narrow sense can not within a short period of time (5～10min) kill microorganisms mainly have been bacteriostasis, prevent food by the caused putrid and deteriorated effect of microorganism, thereby prolong its storage life.Its mechanism of action is:
1. protein coagulating or the sex change of microorganism be can make, thereby its growth and breeding disturbed.
2. anticorrisive agent is to microorganism wall, cell membrane generation effect.Owing to can destroy or the damaging cells wall, maybe can disturb the synthetic mechanism of cell membrane, cause intracellular organic matter to leak, or the influence respiratory chain electron transport system relevant with film, thereby have antimicrobial effect.
3. act on inhereditary material or hereditary particle structure, so have influence on the duplicating of inhereditary material, transcribe, the translation of protein etc.
4. act on the enzyme system in the microbial body, the activity of inhibitory enzyme is disturbed its eubolism.
The preparation method of a kind of sugar grass beverage of the present invention adopts single natural material, and its plantation region is wide, cost is low, and the beverage that makes has kept original nutrient contents fully, and is fragrant and sweet, pure, taste is moderate, and color and luster is vivid, limpid, is pure green drink.
The specific embodiment:
Embodiment 1
The preparation method of a kind of sugar grass beverage of the present invention:
A, choose ripe bud green sugar grass, remove branches and leaves, fibrous root, fringe head, clean, intercept its stem stalk;
B, the stem stalk of a step intercepting cut up with a hay cutter into the particle of 1～5 centimetre length;
C, the essence material that b step is made drop into to roll in the juice extractor and squeeze the juice, slag liquid compound;
D, the slag liquid compound of c step is placed filter, tell a blob of slag, drench and get pure juice.
Embodiment 2
In the pure sweet sorghum juice that will make according to the method for embodiment 1, adding percentage composition is 30% drinking water, promptly makes the sugar grass beverage.
Embodiment 3
In the pure sweet sorghum juice that will make, add percentage composition respectively and be 10% water, 0.03% potassium sorbate preservative and 0.01% stabilizing agent xanthans, promptly make the sugar grass beverage according to the method for embodiment 1.
Embodiment 4
In the pure sweet sorghum juice that will make according to the method for embodiment 1, add percentage composition respectively and be 50% water, 0.1% preservative sodium benzoate and 0.1% stabilizing agent algin, the sterilization pack promptly makes the sugar grass beverage again.
Embodiment 5
In the pure sweet sorghum juice that will make according to the method for embodiment 1, adding percentage composition respectively is 20% water, 0.05% anticorrisive agent sorbic acid, 0.05% stabilizing agent guar gum, and the sterilization pack promptly makes the sugar grass beverage again.
Embodiment 6
In the pure sweet sorghum juice that will make according to the method for embodiment 1, adding percentage composition respectively is 40% water, 0.08% preservative benzoic acid, 0.08% carragheen and konjac glucomannan mixed stabilizer, and the sterilization pack promptly makes the sugar grass beverage again.
Claims (3)
1, a kind of preparation method of sugar grass beverage comprises the following steps:
A, choose ripe bud green sugar grass, remove branches and leaves, fibrous root, fringe head, clean, intercept its stem stalk;
B, the stem stalk of a step intercepting cut up with a hay cutter into the particle of 1～5 centimetre length;
C, the essence material that b step is made drop into to roll in the juice extractor and squeeze the juice, slag liquid compound;
D, the slag liquid compound of c step is placed filter, tell a blob of slag, drench and get pure juice.
2, the preparation method of a kind of sugar grass beverage as claimed in claim 1 is characterized in that adding 10～50% drinking water to reconcile the sugariness of sorghum saccharatum juice beverage in the pure juice that makes.
3, the preparation method of a kind of sorghum saccharatum beverage as claimed in claim 1 or 2, it is characterized in that in the pure juice that makes, adding anticorrisive agent and stabilizing agent, described anticorrisive agent is any of sorbic acid, potassium sorbate, benzoic acid or Sodium Benzoate, and its content is 0.03～0.1% of gross weight; Described stabilizing agent is any of guar gum, xanthans, carragheen, algin or konjac glucomannan, and its content is 0.01～0.1% of gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710072309.1A CN101069573A (en) | 2007-05-31 | 2007-05-31 | Sweet-sorghum-drink preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710072309.1A CN101069573A (en) | 2007-05-31 | 2007-05-31 | Sweet-sorghum-drink preparing method |
Publications (1)
| Publication Number | Publication Date |
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| CN101069573A true CN101069573A (en) | 2007-11-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710072309.1A Pending CN101069573A (en) | 2007-05-31 | 2007-05-31 | Sweet-sorghum-drink preparing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317679B (en) * | 2007-11-29 | 2012-05-02 | 辽宁省农业科学院食品与加工研究所 | Preparation process for beverage of sorgo stalk and products produced thereby |
| CN103637339A (en) * | 2013-11-30 | 2014-03-19 | 张金仕 | Preparation method of sweet sorghum stalk beverage and sweet sorghum stalk beverage prepared by using method |
| CN104621663A (en) * | 2015-02-09 | 2015-05-20 | 福建农林大学 | Beverage juiced from mushroom and grass stalks |
| CN104745349B (en) * | 2015-04-23 | 2016-05-18 | 盐城工学院 | The functional gas water beverage that a kind of Yong Lu Ji and reed rhizome are made |
| US20210353705A1 (en) * | 2018-10-04 | 2021-11-18 | India Globalization Capital, Inc. | Method and composition for relieving fatigue and restoring energy |
| CN114052077A (en) * | 2021-10-27 | 2022-02-18 | 洛阳农林科学院 | High-fiber sweet sorghum flavored yogurt and preparation method thereof |
-
2007
- 2007-05-31 CN CN200710072309.1A patent/CN101069573A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317679B (en) * | 2007-11-29 | 2012-05-02 | 辽宁省农业科学院食品与加工研究所 | Preparation process for beverage of sorgo stalk and products produced thereby |
| CN103637339A (en) * | 2013-11-30 | 2014-03-19 | 张金仕 | Preparation method of sweet sorghum stalk beverage and sweet sorghum stalk beverage prepared by using method |
| CN104621663A (en) * | 2015-02-09 | 2015-05-20 | 福建农林大学 | Beverage juiced from mushroom and grass stalks |
| CN104745349B (en) * | 2015-04-23 | 2016-05-18 | 盐城工学院 | The functional gas water beverage that a kind of Yong Lu Ji and reed rhizome are made |
| US20210353705A1 (en) * | 2018-10-04 | 2021-11-18 | India Globalization Capital, Inc. | Method and composition for relieving fatigue and restoring energy |
| CN114052077A (en) * | 2021-10-27 | 2022-02-18 | 洛阳农林科学院 | High-fiber sweet sorghum flavored yogurt and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20071114 |