CN101380127B

CN101380127B - Preparation method of beverage using wild plant as main material

Info

Publication number: CN101380127B
Application number: CN2007101498419A
Authority: CN
Inventors: 师瑞彬
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-09-08
Filing date: 2007-09-08
Publication date: 2012-11-21
Anticipated expiration: 2027-09-08
Also published as: CN101380127A

Abstract

A method for preparing a drink which takes wild plants as main materials, comprises the following steps: the main materials are added with starch and stewed in boiling water, then added with yeast juice; the obtained mixture is placed into a container to be sealed for 48 hours, liquid separated from the mixture is cooled and finely filtered to remove the yeast juice; the obtained liquid is finelyfiltered again after high temperature sterilization, then the filtrate is sterilized by ultraviolet ray and finely filtered for the third time, and then packaged, thus the preparation of the drink iscompleted. The plants separated from the mixture can be added with citric acid and stewed, fermented secondarily, and treated by the processes of separation, cooling, secondary sterilization and tertiary fine filtration and packaging to complete the preparation. The main materials can either be lettuce, clover or pickpurse. The drink is rich in lactic acid, with clear and limpid liquid, and has proper taste and unique luster and flavor of the main material. The method is used for preparing drinks from lettuce, clover or pickpurse, as well as the drinks with other wild plants as the main materials.

Description

A kind of is the compounding method of the drink of major ingredient with the wild plant

Technical field

The present invention relates to a kind of compounding method of drink, specifically be a kind of be the compounding method of the drink of major ingredient with the wild plant, this wild plant is respectively lettuce, clover.

Background technology

The preparation method of fruit drink is to adopt to pulverize fruit earlier in the prior art, filter then, and steps such as last doping and anticorrisive agent, and the compounding method of wild plant drink is not also seen.

Summary of the invention

The technical problem that the present invention will solve is, it provides a kind of is the compounding method of the drink of major ingredient with the wild plant, this drink have major ingredient exclusive color and luster and local flavor; No turbidity sediment thing; Liquid fragrance is transparent, and total acid can be guaranteed the quality six months under the normal temperature with/100 milliliters of citrometer 0.3-0.7 grams.

Technical scheme of the present invention is that it adopts following system flow journey:

One, raw material is prepared raw material has major ingredient, water and starch, and ratio by volume is 60: 30: 10, and major ingredient is selected lettuce, and perhaps clover is selected ripe green major ingredient for use, after cleaning, is broken into 2-3 centimetre of size.

Two, thermophilic digestion is the raw material of getting ready the container of packing into, between temperature 95-100 ℃ boiling 5-10 minute.

Three, after the fermentation boiling is accomplished, with raw material another container of packing into, add boiling water and yeast juice, the ratio of major ingredient, boiling water and yeast juice by volume is 30: 65: 5, and closed container continues acidifying in 48 hours between temperature 20-25 ℃.

Four, separate and to filter out major ingredient earlier, clear drench goes out liquid, and smart then elimination removes yeast juice, with below this liquid cools to 10 ℃.

Five, sterilization keeps this fluid temperature 30 seconds down at 95 ± 2 ℃, and ultraviolet sterilization is used in the smart filter in cooling back then, smart again filter, and drink system is joined completion.

Six, the can liquid that will cool off after the sterilization pours in the Packaging Bottle of cleaning and sterilizing, seals.

Perhaps behind sweat, carry out secondary fermentation, be about to the plant boiling again that separate the fermentation back; Secondary fermentation adds yeast juice and boiling water this moment then, seals fermentation down at temperature 15-21 ℃ and continues 60 hours; Postorder system is joined process with aforementioned identical.

Join process in said sterilization system and accomplish back adding anti-oxidant, said anti-oxidant is selected from vitamin C, vitamin E, catechol and EDTA, when said secondary fermentation system is joined in the process boiling again, adds 0.1% citric acid.

The invention has the beneficial effects as follows that it provides a kind of is the compounding method of the drink of major ingredient with the wild plant, the method that this method is fermented with a fermentation has again been stablized the content of lactic acid bacteria; Removed the old ferment flavor of fermentation with the method for one time, two times, three times smart filters; This drink is full of lactic acid, and sweet mouthfeel is moderate, and pathogenic bacteria can not detect 1 for every milliliter; The unique health care of major ingredient is arranged, need not add any additives and anticorrisive agent.

The specific embodiment

The specific embodiment of the present invention is following:

One, it is fresh that raw material is prepared selection, full maturity, and nothing is rotted mouldy, no disease and pest; Color is green, and local flavor is dense, and leaf is thick; Root, the breeding wild plant that bar is thick, as main material, this raw material is rinsed well with flowing water after removing impurity like lettuce, clover; With disintegrating machine it being broken into big or small 2-3 centimetre, secondly is exactly water and starch, and main material, water and starch proportion scale by volume are 60: 30: 10.

Two, thermophilic digestion drops into steamer with ready major ingredient, water and starch, and temperature was controlled at 95-100 ℃ of boiling 5-10 minute, with well-done not mashed degree of being.

Three, fermentation will be steamed well-done plant and poured fermentation tank in the lump into together with boiling water, add boiling water, yeast juice, and main material, boiling water and yeast juice ratio by volume are 30: 65: 5, closed container, temperature is controlled between 20-25 ℃, lasting acidifying in about 48 hours.

Four, separate with the separation of 400 order screen packs, remove saccharomycete, the liquid clarification after the separation, the pond is changeed in clear drench, with the filter of PRO filter membrane essence, removes yeast juice when changing the pond, and the fluid temperature after drench is clear is controlled at below 10 ℃ to suppress microbial activities.

Five, flow of liquid is out-of-date in the sterilization flash pasteurization metal tube, keeps 30 seconds down at temperature 93-97 ℃, and ultraviolet sterilization is used then with the smart filter of PRO filter membrane in the cooling back, again with the smart filter of PRO filter membrane.

Six, can will be cooled off liquid after the sterilization and poured in the Packaging Bottle that cleaning and sterilizing crosses, and seal, and system is joined process and accomplished, these final products be drink as the slubbing product, it has kept the genuineness of major ingredient.

Can also the isolated plant in fermentation back is secondary boiled, can add 0.1% citric acid this moment to improve the effect of inhibitory enzyme; Carry out secondary fermentation then, try its soda acid degree and take the circumstances into consideration to add yeast juice, add boiling water again, the secondary fermentation temperature is controlled between 15-21 ℃, seals to continue fermentation in about 60 hours; Systems such as postorder separation, sterilization and can are joined process with aforementioned identical, no longer repeat, and these final products are to have added the beverage that increases sour agent promptly as the second road product.

After described sterilization process is accomplished, suitably add some anti-oxidants, like vitamin C, vitamin E, catechol and EDTA, product color is had the excellent protection function.

Claims

1. one kind is the compounding method of the drink of major ingredient with the wild plant, it is characterized in that, it comprises that raw material preparation, thermophilic digestion, fermentation, separation and sterilization system join process; Raw material is prepared raw material has major ingredient, water and starch; Ratio by volume is 60: 30: 10, and major ingredient is selected lettuce, perhaps clover; Select ripe green major ingredient for use, after cleaning, be broken into 2-3 centimetre of size; Thermophilic digestion is the raw material of getting ready the container of packing into, between temperature 95-100 ℃ boiling 5-10 minute; After the fermentation boiling is accomplished, with raw material another container of packing into, add boiling water and yeast juice, the ratio of major ingredient, boiling water and yeast juice by volume is 30: 65: 5, and temperature closed container between 20-25 ℃ continues acidifying in 48 hours; Separate to filter out major ingredient earlier, clear drench goes out liquid, and smart then elimination removes yeast juice, with below this liquid cools to 10 ℃; Sterilization keeps this liquid 30 seconds down for 95 ± 2 ℃ in temperature, and ultraviolet sterilization is used in the smart filter in cooling back then, smart again filter, and drink system is joined completion.

2. according to claim 1 a kind of be the compounding method of the drink of major ingredient with the wild plant, it is characterized in that join process in said sterilization system and accomplish back adding anti-oxidant, said anti-oxidant is selected from vitamin C, vitamin E, catechol and EDTA.