CN101366545B - Broom beverage and preparation method thereof - Google Patents
Broom beverage and preparation method thereof Download PDFInfo
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- CN101366545B CN101366545B CN2008100589608A CN200810058960A CN101366545B CN 101366545 B CN101366545 B CN 101366545B CN 2008100589608 A CN2008100589608 A CN 2008100589608A CN 200810058960 A CN200810058960 A CN 200810058960A CN 101366545 B CN101366545 B CN 101366545B
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- broom top
- water
- beverage
- extract
- broom
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013361 beverage Nutrition 0.000 title claims description 23
- 244000171726 Scotch broom Species 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 238000011282 treatment Methods 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000005352 clarification Methods 0.000 claims abstract description 3
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 244000007853 Sarothamnus scoparius Species 0.000 claims description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 239000007788 liquid Substances 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000002386 leaching Methods 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 241000238631 Hexapoda Species 0.000 claims description 5
- 206010039509 Scab Diseases 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000011218 segmentation Effects 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 238000000605 extraction Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000219871 Ulex Species 0.000 abstract 7
- 235000010730 Ulex europaeus Nutrition 0.000 abstract 7
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 11
- 102000004190 Enzymes Human genes 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 238000002161 passivation Methods 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 239000005308 flint glass Substances 0.000 description 3
- 239000003086 colorant Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241001061906 Caragana Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000692870 Inachis io Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides gorse drink and a preparation method thereof. The production process flow is as follows: carrying out the selection, cleaning, microwave treatment, extraction, filtration and pectinase clarification of fresh gorse, obtaining gorse extracting solution, blending sucrose and honey with the gorse extracting solution, protecting the color of the mixture and seasoning the flavor of the mixture through citric acid, and obtaining a finished product after the filtration, canning, sterilization and cooling of the evenly blended mixture. The gorse drink not only preserves the nutrition and effective ingredients of the gorse, but also has a pleasingly sweet and sour taste. Particularly, the drink preserves the unique faint scent and the natural color faint yellow of the gorse with vivid characteristics.
Description
Technical field:
The present invention relates to food processing technology field, specifically a kind of broom top beverage and preparation method thereof.
Background technology:
Broom top has another name called golden peacock, Jin Quehua, belongs to pulse family dish flower subfamily Caragana (Caraganachinensis Turcz.ex Maxim).The bright article crude protein content of broom top is 4.20%; The amino acid A wide selection of colours and designs; And containing multivitamins such as VB1, VB2, niacin, VC, VE and carrotene, mineral element content is abundant, also contains nutritional labelings such as an amount of cellulose, carbohydrate, acid and pectin; Therefore, broom top nutritional labeling A wide selection of colours and designs, content is abundant, has higher nutritive value; Also have expelling wind and activating blood flow, stimulate the circulation of the blood and cause the muscles and joints to relax, dehumidifying diuresis, the effect of preventing phlegm from forming and stopping coughing etc.Because wild broom top grows in natural environment, does not receive the pollution of agricultural chemicals, chemical fertilizer, is " pollution-free food " of natural nuisance-free.Though edibility gorsy and medicinal curative effect are confirmed by among the people already; But it is very low to utilization rate gorsy at present; Only there is a small amount of flower to be plucked as dish and eats or be used as Chinese medicine material at its florescence; And flower or land that the back is unmanned handles in a large number, or withered back loses effectiveness naturally, causes the wild edible flowers resource of this preciousness to be wasted.So far, the report that does not have broom top beverage and preparation method thereof in the present technology.
Summary of the invention:
The objective of the invention is to for fear of the wild food resource of this preciousness of waste broom top, thereby disclose a kind of pure natural, pollution-free, have broom top special delicate fragrance smell, light yellow clear, the broom top beverage of sour and sweet palatability; Another object of the present invention is to provide the preparation method of this beverage, and the broom top beverage with this method is made can keep faint scent gorsy.
The objective of the invention is to realize through following technical scheme:
Raw materials used and the consumption (percentage by weight) of broom top beverage:
Broom top extract: 5%～50%; Sucrose: 2%～10%; Honey: 0.5%～5%; Citric acid: 0.02%～0.2%; All the other are water;
Said broom top extract is to put into micro-wave oven and handled 40～120 seconds cleaning broom top after draining, again broom top is repeated 2 times and puts into the lixiviate jar with the water of 5～15 times of quality, is warming up to 40～80 ℃; Leaching juice is crossed in insulation lixiviate 20～100 minutes, merges filtrating 2 times; Add an amount of pectase therein; Leave standstill and carried out clarifying treatment in 2～5 hours, under the boiling condition, heated 1～5 minute then, promptly get the broom top extract after the filtration.
This goldspink flower beverage preparation method may further comprise the steps successively:
A. select materials, clean: the ripening degree of selection is moderate, no scab, and the fresh high-quality broom top of no insect pest cleans up its petal with circulating water, and the back that drains away the water is subsequent use;
B. microwave treatment: with microwave broom top is carried out pre-treatment, in 40～120 seconds processing times, purpose is the activity of enzyme in the passivation broom top, can improve the recovery rate of broom top soluble solid and shorten its extraction time simultaneously;
C. lixiviate, filtration: broom top is put into the lixiviate jar with the water of 5～15 times of quality, be warming up to 40～80 ℃, insulation lixiviate 20～100 minutes; Cross leaching juice; Its filter residue adds the water of 5～15 times of quality, with above-mentioned similarity condition lixiviate, crosses leaching juice afterwards; Merge filtrating twice, get broom top and extract thick liquid;
D. clarification: extract an amount of pectase of interpolation in the thick liquid the gained broom top; Leave standstill and carried out clarifying treatment in 2～5 hours; Purpose is to reduce the degree of polymerization and the esterification degree of pectic substance, improves the clarifying effect that broom top is extracted thick liquid, under the boiling condition, heats 1～5 minute then; With the activity of inactive enzyme, promptly get the broom top extract after the filtration;
E. allotment: the water that adds 3 times of quality is in sucrose and honey, and heating for dissolving becomes liquid glucose, and citric acid also with an amount of water-soluble separating, stirs with liquid glucose then, and filters with filter, promptly gets syrup and adds citric acid, and purpose is to protect look, seasoning.The gained syrup is added blend tank with the broom top extract stir, insert in the filter behind the mixing and filter, add water to specified volume again;
F. canned: as above-mentioned seasoning liquid to be heated to about 75 ℃, cannedly to go in the 250mL beverage bottle capping in time;
G. sterilization, cooling: place 80～100 ℃ of hot water to carry out sterilization in open kettle 10～60 minutes the beverage after the canned capping, segmentation is cooled to about 40 ℃, is finished product.
The invention provides a kind of is the beverage of raw material with the broom top, has reduced the waste of the wild food resource of this preciousness of broom top.Because of this beverage is a primary raw material with pure natural, free of contamination wild broom top; The broom top beverage that uses above-mentioned prescription and preparation method to produce has not only kept nutrition gorsy and functional component well; And sour and sweet palatability; Especially it is faint yellow to have kept broom top special delicate fragrance smell and natural colored, and characteristic is obvious.
The practical implementation method:
Further set forth content of the present invention below in conjunction with embodiment.But do not limit the present invention with this.
Embodiment 1:
Open a little when the flower bud petal 2～May, in time pluck when petal is faint yellow, select no scab for use, the fresh high-quality broom top of no insect pest drains away the water after its petal cleaned up with circulating water; The broom top that cleans up is put into micro-wave oven handled 45 seconds, put into the lixiviate jar with the water of 6 times of quality then, be warming up to 45 ℃; Leaching juice is crossed in insulation lixiviate 90 minutes, and its filter residue adds the water of 14 times of quality; With above-mentioned similarity condition lixiviate; Cross leaching juice afterwards, merge filtrating twice, get broom top and extract thick liquid; Add an amount of pectase in above-mentioned thick liquid; Leave standstill and carried out clarifying treatment in 2.5 hours; Purpose is the activity of enzyme in the passivation broom top, can improve the recovery rate of broom top soluble solid and shorten its extraction time simultaneously, under the boiling condition, heats 1.5 minutes then; With the activity of inactive enzyme, be the broom top extract after the filtration; The water that adds 3 times of quality is in sucrose and honey, and heating for dissolving becomes liquid glucose, and citric acid is also with an amount of water-soluble separating; Stir with liquid glucose then; And, promptly get syrup through the filter filtration, the gained syrup is added blend tank with the broom top extract stir; Filter behind the mixing, add water to specified volume again; Above-mentioned seasoning liquid is heated to about 75 ℃, cannedly while hot goes in the 250mL flint glass bottle capping in time; Place 85 ℃ of hot water to carry out sterilization in open kettle 55 minutes the beverage after the canned capping, segmentation is cooled to about 40 ℃ then, is finished product.
Embodiment 2:
Open a little when the flower bud petal 2～May, in time pluck when petal is faint yellow, select no scab for use, the fresh high-quality broom top of no insect pest drains away the water after its petal cleaned up with circulating water; The broom top that cleans up is put into micro-wave oven handled 65 seconds, put into the lixiviate jar with the water of 10 times of quality then, be warming up to 60 ℃; Leaching juice is crossed in insulation lixiviate 60 minutes, and its filter residue adds the water of 10 times of quality; With above-mentioned similarity condition lixiviate; Cross leaching juice afterwards, merge filtrating twice, get broom top and extract thick liquid; Add an amount of pectase in above-mentioned thick liquid; Leave standstill and carried out clarifying treatment in 3.5 hours; Purpose is the activity of enzyme in the passivation broom top, can improve the recovery rate of broom top soluble solid and shorten its extraction time simultaneously, under the boiling condition, heats 3 minutes then; With the activity of inactive enzyme, be the broom top extract after the filtration; The water that adds 3 times of quality is in sucrose and honey, and heating for dissolving becomes liquid glucose, and citric acid is also with an amount of water-soluble separating; Stir with liquid glucose then; And, promptly get syrup through the filter filtration, the gained syrup is added blend tank with the broom top extract stir; Filter behind the mixing, add water to specified volume again; Above-mentioned seasoning liquid is heated to about 75 ℃, cannedly while hot goes in the 250mL flint glass bottle capping in time; Place 90 ℃ of hot water to carry out sterilization in open kettle 50 minutes the beverage after the canned capping, segmentation is cooled to about 40 ℃ then, is finished product.
Embodiment 3:
Open a little when the flower bud petal 2～May, in time pluck when petal is faint yellow, select no scab for use, the fresh high-quality broom top of no insect pest drains away the water after its petal cleaned up with circulating water; The broom top that cleans up is put into micro-wave oven handled 110 seconds, put into the lixiviate jar with the water of 14 times of quality then, be warming up to 75 ℃; Leaching juice is crossed in insulation lixiviate 30 minutes, and its filter residue adds the water of 6 times of quality; With above-mentioned similarity condition lixiviate; Cross leaching juice afterwards, merge filtrating twice, get broom top and extract thick liquid; Add an amount of pectase in above-mentioned thick liquid; Leave standstill and carried out clarifying treatment in 4.5 hours; Purpose is the activity of enzyme in the passivation broom top, can improve the recovery rate of broom top soluble solid and shorten its extraction time simultaneously, under the boiling condition, heats 4.5 minutes then; With the activity of inactive enzyme, be the broom top extract after the filtration; The water that adds 3 times of quality is in sucrose and honey, and heating for dissolving becomes liquid glucose, and citric acid is also with an amount of water-soluble separating; Stir with liquid glucose then; And, promptly get syrup through the filter filtration, the gained syrup is added blend tank with the broom top extract stir; Filter behind the mixing, add water to specified volume again; Above-mentioned seasoning liquid is heated to about 75 ℃, cannedly while hot goes in the 250mL flint glass bottle capping in time; Place 95 ℃ of hot water to carry out sterilization in open kettle 30 minutes the beverage after the canned capping, segmentation is cooled to about 40 ℃ then, is finished product.
Claims (2)
1. broom top beverage is characterized in that: the raw materials used and consumption of this goldspink flower beverage is by weight percentage:
Broom top extract: 5%～50%; Sucrose: 2%～10%; Honey: 0.5%～5%; Citric acid: 0.02%～0.2%; All the other are water;
Said broom top extract is to put into micro-wave oven and handled 40～120 seconds cleaning broom top after draining, again broom top is repeated 2 times and puts into the lixiviate jar with the water of 5～15 times of quality, is warming up to 40～80 ℃; Leaching juice is crossed in insulation lixiviate 20～100 minutes, merges filtrating 2 times; Add an amount of pectase therein; Leave standstill and carried out clarifying treatment in 2～5 hours, under the boiling condition, heated 1～5 minute then, promptly get the broom top extract after the filtration.
2. the preparation method of the said broom top beverage of claim 1, it is characterized in that: the making of this beverage may further comprise the steps successively:
A. select materials, clean: the ripening degree of selection is moderate, no scab, and the fresh high-quality broom top of no insect pest is rinsed its petal well with circulating water, and the back that drains away the water is subsequent use;
B. microwave treatment: with microwave broom top is carried out pre-treatment, 40～120 seconds processing times;
C. lixiviate, filtration: broom top is put into the lixiviate jar with the water of 5～15 times of quality, be warming up to 40～80 ℃, insulation lixiviate 20～100 minutes; Cross leaching juice; Its filter residue adds the water of 5～15 times of quality, with above-mentioned similarity condition lixiviate, crosses leaching juice afterwards; Merge filtrating twice, get broom top and extract thick liquid;
D. clarification: extract an amount of pectase of interpolation in the thick liquid the gained broom top, leave standstill and carried out clarifying treatment in 2～5 hours, under the boiling condition, heated 1～5 minute then, promptly get the broom top extract after the filtration;
E. allotment: the water that adds 3 times of quality is in sucrose and honey, and heating for dissolving becomes liquid glucose, and citric acid is also with an amount of water-soluble separating; Stir with liquid glucose then; And, promptly get syrup with the filter filtration, the gained syrup is added blend tank with the broom top extract stir; Insert in the filter behind the mixing and filter, add water to specified volume again;
F. canned: as the gained seasoning liquid to be heated to about 75 ℃, cannedly to go in the 250mL beverage bottle capping in time;
G. sterilization, cooling: place 80～100 ℃ of hot water to carry out sterilization in open kettle 10～60 minutes the beverage after the canned capping, segmentation is cooled to about 40 ℃, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100589608A CN101366545B (en) | 2008-09-26 | 2008-09-26 | Broom beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100589608A CN101366545B (en) | 2008-09-26 | 2008-09-26 | Broom beverage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN101366545A CN101366545A (en) | 2009-02-18 |
| CN101366545B true CN101366545B (en) | 2012-01-11 |
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| CN2008100589608A Expired - Fee Related CN101366545B (en) | 2008-09-26 | 2008-09-26 | Broom beverage and preparation method thereof |
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| Country | Link |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524867A (en) * | 2011-12-29 | 2012-07-04 | 山西汉波食品股份有限公司 | Chinese date concentrate and production process thereof |
| CN104172398A (en) * | 2014-07-04 | 2014-12-03 | 安徽朴优农场有限公司 | Lily and korean ginseng beverage and preparation method thereof |
| CN104621667B (en) * | 2015-02-15 | 2017-09-26 | 云南玖香鲜花食品科技有限公司 | A kind of fresh flower juice beverage and preparation method thereof |
| CN105341250A (en) * | 2015-11-12 | 2016-02-24 | 南宁隆盛农业科技有限公司 | Genista tea and preparation method |
| CN108936451A (en) * | 2018-08-31 | 2018-12-07 | 湖南艾达伦科技有限公司 | A kind of compound puree of Siraitia grosvenorii carrot and preparation method thereof |
| CN109965050A (en) * | 2019-04-30 | 2019-07-05 | 遵义医科大学 | A kind of natural red health care green tea beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1332983A (en) * | 2001-07-05 | 2002-01-30 | 李全能 | Lotus type health care beverage |
| CN1533716A (en) * | 2003-03-27 | 2004-10-06 | 刘明日 | Beverage containing fresh jinger juice |
-
2008
- 2008-09-26 CN CN2008100589608A patent/CN101366545B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1332983A (en) * | 2001-07-05 | 2002-01-30 | 李全能 | Lotus type health care beverage |
| CN1533716A (en) * | 2003-03-27 | 2004-10-06 | 刘明日 | Beverage containing fresh jinger juice |
Non-Patent Citations (3)
| Title |
|---|
| 冯玉珠.食用花卉的应用途径.《安徽农业科学》.2007,第35卷(第21期),6431，3491. * |
| 樊建等.野生金雀花营养成分研究.《昆明理工大学学报(理工版)》.2006,第31卷(第2期),97-99,106. * |
| 潘胜利.百花食谱之二十四金雀花.《园林》.2007,(第12期),62-63. * |
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