CN101317679A - Preparation process for beverage of sorgo stalk and products produced thereby - Google Patents
Preparation process for beverage of sorgo stalk and products produced thereby Download PDFInfo
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- CN101317679A CN101317679A CNA2007101586104A CN200710158610A CN101317679A CN 101317679 A CN101317679 A CN 101317679A CN A2007101586104 A CNA2007101586104 A CN A2007101586104A CN 200710158610 A CN200710158610 A CN 200710158610A CN 101317679 A CN101317679 A CN 101317679A
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- sorgo
- sorgo stalk
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- stalk
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Abstract
The invention discloses a preparation technology for natural sorgo straw beverage and pertains to the technical field of health care beverage. The preparation technology the sorgo straw beverage comprises the following steps that: the raw materials of sorgo are harvested, blanched, cooled, pressed, ultrafiltrated, blended, bottled and sterilized, and finally the sorgo straw beverage is prepared. The technology of the invention preserves the inherent nutrient ingredients of the sorgo straw, and the sorgo straw beverage so that prepared has rich nutrition and unique taste, and is a natural beverage with nutritional and health-care functions. The preparation technology of the invention adds a new beverage to the natural nutritional and health care beverage, exploits a new way for the deep processing of sorgo straw, which has great significance for facilitating the development of the distinctive industry of sorgo and enhancing the revenues of peasants.
Description
Technical field
The present invention relates to a kind of natural nutrition beverage, relating in particular to a kind of is the preparation technology and products thereof of feedstock production sorgo stalk natural drink with the sorgo stalk.
Background technology
Sorgo stalk juice is a kind of very natural drink of high nutritive value that has, the content of reducing sugar very abundant (3-6%) that contains compound, especially needed by human body such as rich soluble sugar 18-20%, dietary fiber, trace element, vitamin, amino acid (containing 8 kinds of essential amino acids), anthocyanin, flavonoids.It is few that reduced sugar helps the human body suction, and it is edible to be fit to sportsman and highly intensive labour person and brain worker.Compound such as anthocyanin, flavonoids has free radical in the human body of removing, inhibition and reverses the human senility effect, is desirable natural health care.Do not see preparation process for beverage of sorgo stalk and products thereof at present both at home and abroad.Development is that the sugar grass natural drink of raw material is very necessary with the sorgo stalk.
Summary of the invention
Technical problem to be solved by this invention provides a kind of preparation process for beverage of sorgo stalk and products thereof, being intended to increases new varieties for natural drink, for the sugar grass deep processing open up one newly by way of, it is a kind of pure natural, nutritious, beverage of sorgo stalk that mouthfeel is unique.
The present invention is achieved in that a kind of preparation technology of beverage of sorgo stalk, and it comprises the steps: with the sorgo stalk to be raw material, through gathering, making beverage of sorgo stalk after the blanching, cooling, squeezing, ultrafiltration, allotment, can, sterilization.
Described gathering is: sugar grass the best period of gathering is wax ripeness latter stage, and the sorgo stalk after gathering removes the fringe defoliation.
Described blanching is:, the sorgo stalk blanching of gathering after handling was handled 8-12 minute cooling rapidly after the blanching in order to prevent brown stain and infected by microbes.
Described rapid cooling is: the raw material after the blanching is rendered in the cold water immediately, be cooled to be lower than 25 ℃.
Described squeezing is: squeeze with sugar-cane press.
Described ultrafiltration is: will squeeze juice and filter with ultrafilter, and remove the granule and other impurity that are insoluble to solution.
Described allotment is: will be 13-15% with drinking water adjustment sugar content hammer degree through the sorgo stalk juice of squeezing, ultrafiltration.
Describedly cannedly be: use the can packing machine can.
Described sterilization is: pasteurization or ultra high temperature short time sterilization.
Described beverage of sorgo stalk product is a pure natural, does not add any other auxiliary material.It is to be prepared from by sorgo stalk juice and drinking water, and the consumption of drinking water is that 13-15% is advisable for adjusting sugared content hammer degree.
Advantage of the present invention and effect are as follows:
Technology of the present invention has kept the intrinsic nutritional labeling of sorgo stalk, and the beverage of sorgo stalk of preparation is nutritious, mouthfeel is unique, is a kind of pure natural beverage with nutrition and health care effect.
This patent is the processing and utilization to sorgo stalk, and it is abundant to have raw material resources, with low cost, and technology is simple, be beneficial to enforcement; Product uniqueness, advantage such as profitable.
This patent technology is that natural nutrition, health drink increase new varieties, for the sorgo stalk deep processing open up one newly by way of, to promoting the development of sugar grass specialty industries, it is significant to increase farmers' income.
The specific embodiment
Below description by the specific embodiment the present invention is described in further detail; but this can not be used to limit protection scope of the present invention; those skilled in the art are according to basic thought of the present invention; can make various modifications or improvement; but only otherwise break away from basic thought of the present invention, all within the scope of the present invention.
Embodiment 1:
The sorgo stalk of wax ripeness after latter stage of gathering removes the fringe defoliation; Get a sorgo stalk, a general sorgo stalk weight is about 500g; In order to prevent brown stain and infected by microbes, blanching was handled 8-12 minute, and the blanching time is decided by the sorgo stalk thickness, the long point of thick relative time, and the thin blanching time is short relatively, generally at 8-12 minute; Raw material after the blanching is rendered in the cold water immediately, be cooled to be lower than 25 ℃; Filter then with the cane crusher squeezing, and by ultrafilter, remove the granule and other impurity that are insoluble to juice; Filtration back juice is 13-15% with drinking water adjustment sugar content hammer degree, uses the can packing machine can, seals the back and adopts pasteurization, gets 250ml sorgo stalk natural drink.
Embodiment 2:
Pasteurization described in the embodiment 1 can adopt ultra high temperature short time sterilization to replace.
The quality standard of product of the present invention:
Sense index: the oyster translucent liquid, quality is even, does not have precipitation, free from admixture, and the sorgo stalk special delicate fragrance is arranged, and is sweet good to eat.
Physical and chemical index: keep the intrinsic nutritional labeling of sorgo stalk, sorgo stalk juice content 〉=95%, hammer degree 13-15%.Arsenic (mg/L)≤0.2; Plumbous (mg/L)≤0.05; Copper (mg/L)≤5.0.
Microbiological indicator: total plate count (cfu/mL)≤100; Fungi count (cfu/mL)≤30; Coliform (MPN/100mL)≤3; Yeast number (cfu/mL)≤50; Pathogenic bacteria must not detect.
Shelf-life: following 6 months of normal temperature.
Claims (9)
1, a kind of preparation technology of sorgo stalk natural drink is characterized in that it comprises the steps: with the sorgo stalk is raw material, through gathering, making sorgo stalk natural drink after the blanching, cooling, squeezing, ultrafiltration, allotment, can, sterilization.
2, the preparation technology of beverage of sorgo stalk according to claim 1 is characterized in that be wax ripeness latter stage the described period of gathering, and the sorgo stalk after gathering removes the fringe defoliation.
3, the preparation technology of beverage of sorgo stalk according to claim 1 is characterized in that described blanching is that the sorgo stalk blanching of gathering after handling was handled 8-12 minute, cooling rapidly after the blanching.
4, the preparation technology of beverage of sorgo stalk according to claim 3 is characterized in that described rapid cooling is that the raw material after the blanching is rendered in the cold water immediately, is cooled to be lower than 25 ℃.
5, the preparation technology of beverage of sorgo stalk according to claim 1 is characterized in that described squeezing is to squeeze with sugar-cane press.
6, the preparation technology of beverage of sorgo stalk according to claim 1 is characterized in that described ultrafiltration is that squeezing juice is filtered with ultrafilter, removes the granule and the impurity that are insoluble to solution.
7, the preparation technology of beverage of sorgo stalk according to claim 1 is characterized in that described allotment is is 13-15% with the sorgo stalk juice through squeezing, ultrafiltration with drinking water adjustment sugar content hammer degree.
8, the preparation technology of beverage of sorgo stalk according to claim 1 is characterized in that described sterilization is to adopt pasteurization or ultra high temperature short time sterilization.
9, a kind of beverage of sorgo stalk product is characterized in that described beverage of sorgo stalk product is a pure natural, does not add any other auxiliary material.It is to be prepared from by sorgo stalk juice and drinking water, and the consumption of drinking water is that 13-15% is advisable for adjusting sugared content hammer degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101586104A CN101317679B (en) | 2007-11-29 | 2007-11-29 | Preparation process for beverage of sorgo stalk and products produced thereby |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101586104A CN101317679B (en) | 2007-11-29 | 2007-11-29 | Preparation process for beverage of sorgo stalk and products produced thereby |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101317679A true CN101317679A (en) | 2008-12-10 |
| CN101317679B CN101317679B (en) | 2012-05-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101586104A Expired - Fee Related CN101317679B (en) | 2007-11-29 | 2007-11-29 | Preparation process for beverage of sorgo stalk and products produced thereby |
Country Status (1)
| Country | Link |
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| CN (1) | CN101317679B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926490A (en) * | 2010-08-12 | 2010-12-29 | 辽宁省农业科学院食品与加工研究所 | Functional composite beverage of ginger, Chinese date and sweet sorghum straw and preparation method thereof |
| 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 |
| CN106962737A (en) * | 2017-03-27 | 2017-07-21 | 张金仕 | Sorghum sweet tea bar cane presses extracting juice pre-treating method |
| 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 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101069573A (en) * | 2007-05-31 | 2007-11-14 | 宋明福 | Sweet-sorghum-drink preparing method |
-
2007
- 2007-11-29 CN CN2007101586104A patent/CN101317679B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926490A (en) * | 2010-08-12 | 2010-12-29 | 辽宁省农业科学院食品与加工研究所 | Functional composite beverage of ginger, Chinese date and sweet sorghum straw and preparation method thereof |
| 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 |
| CN106962737A (en) * | 2017-03-27 | 2017-07-21 | 张金仕 | Sorghum sweet tea bar cane presses extracting juice pre-treating method |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101317679B (en) | 2012-05-02 |
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Granted publication date: 20120502 Termination date: 20151129 |
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| CF01 | Termination of patent right due to non-payment of annual fee |