CN102232587A - Malt nectar water - Google Patents
Malt nectar water Download PDFInfo
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- CN102232587A CN102232587A CN2010106090713A CN201010609071A CN102232587A CN 102232587 A CN102232587 A CN 102232587A CN 2010106090713 A CN2010106090713 A CN 2010106090713A CN 201010609071 A CN201010609071 A CN 201010609071A CN 102232587 A CN102232587 A CN 102232587A
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Abstract
The invention relates to malt nectar water and belongs to the technical field of beverage processing. The malt nectar water is a malt juice beverage prepared through the following steps: performing primary stirring and mixing on pre-prepared barley malt juice, wheat malt juice and hawthorn juice in a certain proportion further adding additives according to a certain formula, performing secondary stirring, seasoning and color-mixing; and then sequentially performing rough filtration, secondary filtration, fine filtration, homogenization, sterilization, bottling, inspection, warehousing and the like. Domestic traditional health care food materials are selected for producing the modern beverage, thereby providing the malt juice beverage with malt faint scent and a health care function for consumers. The malt nectar water breaks through the technical bottleneck of the malt juice beverage and obtains substantive progress in the aspects of preparation of malt juice, improvement of taste, saving of nutritional value, convenience in drinking, large-scale production process, formula and the like. Therefore, the malt nectar water has the advantages of having faint scent in the taste, being nutritional and healthy, being convenient to drink and applicable to industrial production and the like. An attached figure is used for description: the process steps for producing the malt nectar water are introduced in Figure 1 in a detailed manner.
Description
Technical field
The present invention relates to technical field of beverage processing.What be particularly related to is the technology of preparing of malt juice beverage.
Background technology
Along with economic development people's living standard improves constantly, the requirement of beverage not only is confined to quench one's thirst, more be to pay attention to functions such as mouthfeel, nutrition, health.Therefore a feast for the eyes beverage emerges in an endless stream, and comprises soda, fruit drink, vitamin drinks, tea drink, leaf of bamboo beverage etc.Wherein be that raw material is made beverage because of its exclusive health-care efficacy is studied and gropes always, comprise Fructus Hordei Germinatus solid beverage and malt juice beverage with Fructus Hordei Germinatus.
Fructus Hordei Germinatus solid beverage technology is comparatively ripe, and also there is the Related product listing in market, and " ovaltine " Fructus Hordei Germinatus composite powder of producing as Switzerland is exactly one of them, and it is that malt flour, milk, egg etc. are reconstituted beverage with the dry powder that the certain proportion configuration forms; Other has the open file of Chinese patent CN00124117.6 (malted beverage powder and method) to find out that it also is earlier liquid beverage ingredients and the wet mixing of a part of dried malt beverage ingredient to be about 20% or lower wet mixture so that a kind of moisture to be provided, final vacuum dry wet mixture obtains dried cake, pulverize dried cake and become original washing powder, and do original washing powder and another part dried malt beverage ingredient mixed, the malted beverage powder that obtains has the original washing powder of basic single-size, wherein said original washing powder mixes with the dry mixture of dried malt beverage ingredient, thereby obtains the solid malt beverage that can brew.
As directly be made into Fructus Hordei Germinatus juice beverage capable of direct drinking because of its mouthfeel delicate fragrance, drink effects such as convenience, nutrient health and be studied always and grope, but because of processing technology falls behind, cause the comprehensive quality of product not high, thereby do not applied widely.As disclosed patent application document on March 2nd, 2005 " a kind of malt beverage and processing technology thereof ", it is formulated by a certain percentage by Fructus Hordei Germinatus, pure water, sweetener, essence, antioxidant having set forth its processing technology in this document, it is characterized in that it consists of: Fructus Hordei Germinatus 10-12g, pure water 600-1200g, sweetener 1-4g, essence 0.5-1g, antioxidant 0.1-0.5g.In 2000 the 2nd phases " cold drink and quick-frozen food industry ", one piece " malt beverage " arranged, it is that Fructus Hordei Germinatus after frying with roasting is primary raw material, through soak, decoct brewer's wort, and add Radix Glycyrrhizae and the Radix Codonopsis extract is allocated, and carry out taste with citric acid, syrup and improve, make a kind of unique flavor, and have help digestion, the health drink of nourishing the stomach, invigorating the spleen energy supply.One piece " development of malto-oligosaccharide sports drink " arranged in 1999 the 3rd phases " Food Science ", its main component is starch-containing 58%-60%, sucrose 3%-5%, reduced sugar 3%-4%, solubility glue 2%-4%, cellulose 5%, hemicellulose 6%-8%, be malto-oligosaccharide, be equipped with the sports drink that the rope of supporting one's family, amino acid etc. are made with about 6%.
According to the process technology data of existing relevant malt beverage comparatively ripe as can be seen be Fructus Hordei Germinatus dry powder beverage, but Fructus Hordei Germinatus dry powder beverage has lost natural delicate fragrance mouthfeel of Fructus Hordei Germinatus and original nutritive value.And as malt juice beverage, backward relatively from existing data technology, can not realize large-scale industrial production, being that prescription is backward in addition causes mouthfeel relatively poor, thereby restricted the development of malt juice beverage, but malt beverage is wide as a kind of healthy beverage development prospect, should be improved energetically on technology, technology, prescription, suitability for industrialized production.
Summary of the invention
The objective of the invention is traditional malt beverage process technology is improved, carry out technological improvement and innovation from aspects such as the technology of malt beverage, prescription, mouthfeel, nutrition, suitability for industrialized production, a kind of Fructus Hordei Germinatus delicate fragrance mouthfeel that promptly has is provided, certain nutritive value and health care are arranged again, but also be fit to the Fructus Hordei Germinatus sweet dew water of suitability for industrialized production.
Fructus Hordei Germinatus sweet dew water of the present invention, its preparation process comprises: raw material juice (fructus hordei germinatus juice, wheat malt juice, haw juice)-first road stir mixing-second road stirs and adds additive-coarse filtration-secondary filter-essence filter-homogeneous-sterilization-bottling-check-warehouse-in, it is characterized in that as follows.
1, described raw material juice is to be made of following steps and component:
(1), preparation fructus hordei germinatus juice
1. steeped barley.The method that selected barley is cut off the water supply alternately with immersion is flooded, and first water floods barley in soaking the wheat process exactly, then water is bled off, and allows barley be exposed in the air, soaks repeatedly in succession more later on and cuts off the water supply method of operating.When beginning to feed intake, immersion is changed water to float decontamination mud and swimmer after 2 hours; Soaking for the second time the quick lime that Mai Shuizhong adds water consumption 1.5%-2%, it act as mucus, tannin on sterilization and the dissolving wheat, to reduce the bitter taste of Fructus Hordei Germinatus; After this immersion in continuous 5 hours, cut off the water supply in 5 hours, regularly ventilate, reach 45%-46% until the water content of wheat.Keep water temperature at 17 ℃-18 ℃ in the wheat process whole soaking, the whole time of soaking wheat operation was controlled at 62-68 hour, wherein soak wheat 32-36 hour, cut off the water supply 30-32 hour, cut off the water supply and ventilate 13 times, each 25 minutes to 30 minutes, air supply, venting carbon dioxide and heat.
2. vernalization.(when germinateing the initial stage) adopts 0.15ppmGA to handle when soaking wheat for the last time, to promoting and regulating the Fructus Hordei Germinatus growth good effect arranged.It can shorten germination period 2 days to 3 days, reduced system wheat loss 3%, promoted the vigor of plurality of enzymes such as amylase, hemicellulase and protease, and the dormancy that can break wheat improves the dissolubility of mechanical damage wheat and low enzyme activity barley thereby improve germination percentage.
3. germinate.The barley that to soak behind the wheat is sent into germinating box, turns immediately, makes to soak Mai Shui and discharge at the bottom of case.Control wheat layer thickness is between 0.6 meter to 0.8 meter, and the wheat layer thickness is no more than 0.8 meter, and regulates according to room temperature, keeps the temperature difference in interior degree of ventilation of wheat layer and the control wheat layer.At the moistening accumulative phase of wheat layer, feed 12 ℃-14 ℃ dry air during beginning, remove wheat surface redundant moisture, and then feed 12 ℃-14 ℃ humid air, be used for regulating the internal temperature of wheat layer, wheat layer temperature raise gradually, in 24 hours, reach 14 ℃.The barley of soaking behind the wheat began later on to germinate through 24 hours under such temperature.Because respiration, wheat layer temperature raises gradually, must feed 12 ℃-14 ℃ humid air continuously, the control temperature heats up 1 ℃ every day approximately, makes 5-6 days and reaches 18 ℃-20 ℃, continue later on to keep this temperature 3-5 days, after drop to 14 ℃ of germinations gradually, wheat layer up and down temperature difference is controlled at 1 ℃-2 ℃, two week the back Fructus Hordei Germinatus reach ideal length and promptly clean standby.
4. Fructus Hordei Germinatus boiling.Earlier Fructus Hordei Germinatus is pulverized, the Fructus Hordei Germinatus each several part is evenly distributed, slightly squeeze then, finish and send into the boiling cylinder after the squeezing and carry out boiling, the control temperature is between 96 ℃-98 ℃, and agitator constantly stirs, and the Fructus Hordei Germinatus digestion time is 15 minutes to 18 minutes.Fructus Hordei Germinatus and water are converted into the malt extract of solubility through protein behind the ebuillition of heated in the boiling cylinder, and have kept the vitamin and the mineral matter of Fructus Hordei Germinatus itself.
5. wort filtration.Through 1 preliminary filter residue, it is stand-by to obtain brewer's wort after contaminant filter and smart for the third time the filter for the second time with the brewer's wort that obtains.
(2), preparation wheat malt juice (slightly, identical) with fructus hordei germinatus juice technology.
(3), preparation haw juice
1. hawthorn section screening.Select that color of the leather is redder for use, mature and plump and do not have the hawthorn section of disease and pest, the hawthorn section of these primary election is removed magazines such as earth, the grains of sand by the selection by winnowing screening, obtain clean high-quality hawthorn and cut into slices.
2. soak the hawthorn section.The hawthorn section of the screening warm water with 60 ℃ is soaked, the hawthorn section is 1: 5 with the ratio of water, the vat of stainless steel is selected in immersion for use, soak after about 30-40 minute and stir, after water bled off add in addition 60 ℃ of warm water again and continue to soak about 20-25 minute, hawthorn section at this moment is standby by the warm water wait of swelling.
3. the hawthorn section is broken.The hawthorn section that to swell is sent to crush tower and pulverizes, and will send into squeezer through the hawthorn section of pulverizing and slightly squeeze.
4. boiling hawthorn section.To deliver to the boiling cylinder together with juice through the hawthorn section of preliminary squeezing, and according to 1: 10 ratio with hawthorn section and water mixing, start agitator and stir and heat to about 98 ℃, keep this temperature and make its boiling, digestion time was controlled at 30-40 minute.
5. filter extraction of the juice.To carry out first filtration with stainless steel filtering net through the hawthorn section of boiling, the haw flakes of having filtered are sent into squeezer to be squeezed, juice in the haw flakes is squeezed out fully, to carry out secondary filter and smart the filtration once more through the preliminary haw juice that filters, it is standby to obtain faint yellow as clear as crystal haw juice.
2, described one stir mixing is:
It is an amount of to get barley juice, wheat juice, haw juice, mineral water (boiling) that step (1), step (2) and step (3) obtain, and evenly mixes according to following ratio (weight ratio):
Barley juice: wheat juice: haw juice: mineral water=35%-45%: 25%-30%: 15%-16%: 20%-24% carries out mixed raw material to stir in 5-10 minute.
3, described two roads stirring adding additive is:
Add in above-mentioned mixed liquor that vitamin C, antierythrite, calcium carbonate, Abbas are sweet, natural essence and stirring, adding proportion (weight ratio) is as follows:
Mixed liquor: 1000KG
Vitamin C: 0.5KG-0.6KG
Antierythrite: 10KG-12KG
Natural essence: 0.3KG-0.4KG
Calcium carbonate: 0.05KG-0.08KG
Aspartame: 0.02KG-0.03KG
The above-mentioned raw material that has added additive through coarse filtration-secondary filter-essence filter-homogeneous-sterilization-bottling-check-warehouse-in, is promptly obtained the Fructus Hordei Germinatus sweet dew water of indication of the present invention.The present invention extracts fructus hordei germinatus juice, wheat malt juice, haw juice by advanced technologies, makes fructus hordei germinatus juice, wheat malt juice, haw juice quality obtain stable control, is fit to large-scale industrial production; The own characteristic that the present invention has followed various raw material juice carries out the ratio allotment, makes its delicate fragrance mouthfeel that keeps Fructus Hordei Germinatus, and has added haw juice and carry out seasoning, removes unnecessary Fructus Hordei Germinatus astringent taste and increases its health-care efficacy; The present invention has obtained the additive formulations of comprehensive lifting Fructus Hordei Germinatus sweet dew water quality by the repetition test to additive formulations, makes Fructus Hordei Germinatus sweet dew water all obtain comprehensive progress in mouthfeel, color and luster, nutrition.The present invention has caught the Fructus Hordei Germinatus property of raw material, with domestic traditional nutrition food materials and the Fructus Hordei Germinatus sweet dew water of medicinal material by combining and research and develop out with external advanced complete set of equipments, the bright profit of its color and luster, mouthfeel delicate fragrance, nutritious, multiple human body beneficiating ingredient and nutritional labelings such as the starch-containing enzyme of Fructus Hordei Germinatus sweet dew water that makes, softening carbohydrase, Cobastab, vitamin C, crude fibre, fat, phosphatide, dextrin, maltose, glucose sugar, mineral matter.
Compared with the aforementioned existing similar products the present invention has adopted technology advanced person's the first compression technology of Fructus Hordei Germinatus and has soaked and endure technology, has kept the original delicate fragrance mouthfeel of Fructus Hordei Germinatus, has promoted the quality of brewer's wort comprehensively.And combine with modern comfort and to have developed corresponding prescription and component is fit to suitability for industrialized production, prescription has not only kept Fructus Hordei Germinatus delicate fragrance, also pays attention to nutrition and health more, by modern crafts can sterilization back make drink convenient.
Content of the present invention further illustrates with the following Examples, but content of the present invention is not limited only to the related content that is enumerated among the embodiment.
Description of drawings
Fig. 1 is preparation technology's flow chart of the present invention's (Fructus Hordei Germinatus sweet dew water)
The specific embodiment
Embodiment:
Referring to Fig. 1, the preparation process of this Fructus Hordei Germinatus sweet dew water is as follows:
1, preparation band brewer's wort, wheat malt juice, haw juice are as follows:
(1), preparation fructus hordei germinatus juice
1. steeped barley.Selected 500KG barley is dropped into dip tank and puts into steep water (not having barley with water logging is its water consumption), and immersion is for the first time changed water to float decontamination mud and swimmer after 2 hours; Soaking for the second time the quick lime that Mai Shuizhong adds water consumption 1.5%-2%, it act as mucus, tannin on sterilization and the dissolving wheat, to reduce the bitter taste of Fructus Hordei Germinatus; After this immersion in continuous 5 hours, cut off the water supply in 5 hours, regularly ventilate, reach 45%-46% until the water content of wheat.Keep water temperature at 17 ℃-18 ℃ in the wheat process whole soaking, the whole time of soaking wheat operation was controlled at 62-68 hour, wherein soak wheat 32-36 hour, cut off the water supply 30-32 hour, cut off the water supply and ventilate 13 times, each 25 minutes to 30 minutes, air supply, venting carbon dioxide and heat.
2. vernalization.It is last that dipping is finished the back, adopts 0.15ppmGA to handle and carry out vernalization, and to promote and to regulate the growth of Fructus Hordei Germinatus, it can shorten germination period 2 days to 3 days, reduces system wheat loss 3% and own.
3. germinate.To send into germinating box through the barley that vernalization is handled, turn immediately, and make and soak Mai Shui and at the bottom of case, discharge.Control the wheat layer thickness at 0.6 meter, and regulate, keep the interior degree of ventilation of wheat layer and control the temperature difference in the wheat layer according to room temperature.At the moistening accumulative phase of wheat layer, feed 12 ℃-14 ℃ dry air during beginning, remove wheat surface redundant moisture, and then feed 12 ℃-14 ℃ humid air, be used for regulating the internal temperature of wheat layer, wheat layer temperature raise gradually, in 24 hours, reach 14 ℃.The barley of soaking behind the wheat began later on to germinate through 24 hours under such temperature.Because respiration, wheat layer temperature raises gradually, must feed 12 ℃-14 ℃ humid air continuously, the control temperature heats up 1 ℃ every day approximately, makes 5-6 days and reaches 18 ℃-20 ℃, continue later on to keep this temperature 3-5 days, after drop to 14 ℃ of germinations gradually, wheat layer up and down temperature difference is controlled at 1 ℃-2 ℃, two week the back Fructus Hordei Germinatus reach ideal length and promptly clean standby.
4. Fructus Hordei Germinatus boiling.Earlier Fructus Hordei Germinatus is pulverized, the Fructus Hordei Germinatus each several part is evenly distributed, slightly squeeze then, finish to send into the boiling cylinder and add 2000KG spring after the squeezing and carry out boiling, the control temperature is between 96 ℃-98 ℃, and agitator constantly stirs, and the Fructus Hordei Germinatus digestion time is 15 minutes to 18 minutes.Fructus Hordei Germinatus and water are converted into the malt extract of solubility through protein behind the ebuillition of heated in the boiling cylinder, and have kept the vitamin and the mineral matter of Fructus Hordei Germinatus itself.
5. wort filtration.The brewer's wort that obtains through 1 preliminary filter residue, is obtained the about 2800KG of brewer's wort after contaminant filter and the smart for the third time filter for the second time, put into and expect that cylinder is stand-by.
(2), preparation wheat malt juice.
Get wheat 50KG and carry out the preparation of wheat malt juice, it is stand-by to get wheat malt juice.(concrete steps are omited, and are identical with fructus hordei germinatus juice technology).
(3), preparation haw juice
1. getting the section of 50KG hawthorn screens.Hawthorn section selects that color of the leather is redder for use, mature and plump and do not have the hawthorn section of disease and pest, and the hawthorn section of these primary election is removed magazines such as earth, the grains of sand by the selection by winnowing screening, obtains clean high-quality hawthorn and cuts into slices.
2. soak the hawthorn section.The hawthorn section of the screening warm water with 60 ℃ is soaked, the hawthorn section is 1: 5 with the ratio of water, soak after about 30-40 minute and stir, after water bled off add in addition 60 ℃ of warm water again and continue to soak about 20-25 minute, hawthorn section at this moment is standby by the warm water wait of swelling.
3. the hawthorn section is broken.The hawthorn section that to swell is sent to crush tower and pulverizes, and will send into squeezer through the hawthorn section of pulverizing and slightly squeeze.
4. boiling hawthorn section.To deliver to the boiling cylinder together with juice through the hawthorn section of preliminary squeezing, add 500KG spring and with hawthorn section and water mixing, start agitator and stir and heat to about 98 ℃, keep this temperature and make its boiling, digestion time was controlled at 30-40 minute.
5. filter extraction of the juice.To carry out first filtration with stainless steel filtering net through the hawthorn section of boiling, the haw flakes of having filtered are sent into squeezer to be squeezed, juice in the haw flakes is squeezed out fully, to carry out secondary filter and smart the filtration once more through the preliminary haw juice that filters, obtain the about 500KG of faint yellow as clear as crystal haw juice, it is standby to put into the material cylinder.
2, carrying out first road stirs and batch mixing:
Get barley juice, wheat juice, haw juice and mineral water (boiling) that step (1), step (2) and step (3) obtain, and evenly mix according to following ratio (weight ratio):
Barley juice: wheat juice: haw juice: mineral water=400KG: 250KG: 150KG: 200KG=40%: 25%: 15%: 20%
Mixed raw material is carried out stirring in 5-10 minute.
3, carry out second road and stir the adding additive:
Add in above-mentioned mixed liquor that vitamin C, antierythrite, calcium carbonate, Abbas are sweet, natural essence and stirring, adding proportion (weight ratio) is as follows:
Mixed liquor: 1000KG
Vitamin C: 0.5KG
Antierythrite: 11KG
Natural essence: 0.3KG
Calcium carbonate: 0.08KG
Aspartame: 0.03KG
4, will stir and the mixed liquor that added additive carries out just having obtained after coarse filtration-secondary filter-essence filter-homogeneous-sterilization-bottling-check-automatic assembly line operations such as warehouse-in the Fructus Hordei Germinatus sweet dew water of indication of the present invention again through two roads.
Claims (4)
1. its preparation process of Fructus Hordei Germinatus sweet dew water comprises: raw material juice (fructus hordei germinatus juice, wheat malt juice, haw juice), the first road stir mixing, second road stir and add additive, coarse filtration, secondary filter, smart filter, homogeneous, sterilization, bottling, check, warehouse-in multiple working procedure formation, it is characterized in that:
2. described raw material juice is to be made of following steps and component:
(1), preparation fructus hordei germinatus juice
1. steeped barley.The method that selected barley is cut off the water supply alternately with immersion is flooded, and first water floods barley in soaking the wheat process exactly, then water is bled off, and allows barley be exposed in the air, soaks repeatedly in succession more later on and cuts off the water supply method of operating.When beginning to feed intake, immersion is changed water to float decontamination mud and swimmer after 2 hours; Soaking for the second time the quick lime that Mai Shuizhong adds water consumption 1.5%-2%, it act as mucus, tannin on sterilization and the dissolving wheat, to reduce the bitter taste of Fructus Hordei Germinatus; After this immersion in continuous 5 hours, cut off the water supply in 5 hours, regularly ventilate, reach 45%-46% until the water content of wheat.Keep water temperature at 17 ℃-18 ℃ in the wheat process whole soaking, the whole time of soaking wheat operation was controlled at 62-68 hour, wherein soak wheat 32-36 hour, cut off the water supply 30-32 hour, cut off the water supply and ventilate 13 times, each 25 minutes to 30 minutes, air supply, venting carbon dioxide and heat.
2. vernalization.(when germinateing the initial stage) adopts 0.15ppmGA to handle when soaking wheat for the last time, to promoting and regulating the Fructus Hordei Germinatus growth good effect arranged.It can shorten germination period 2 days to 3 days, reduced system wheat loss 3%, promoted the vigor of plurality of enzymes such as amylase, hemicellulase and protease, and the dormancy that can break wheat improves the dissolubility of mechanical damage wheat and low enzyme activity barley thereby improve germination percentage.
3. germinate.The barley that to soak behind the wheat is sent into germinating box, turns immediately, makes to soak Mai Shui and discharge at the bottom of case.Control wheat layer thickness is between 0.6 meter to 0.8 meter, and the wheat layer thickness is no more than 0.8 meter, and regulates according to room temperature, keeps the temperature difference in interior degree of ventilation of wheat layer and the control wheat layer.At the moistening accumulative phase of wheat layer, feed 12 ℃-14 ℃ dry air during beginning, remove wheat surface redundant moisture, and then feed 12 ℃-14 ℃ humid air, be used for regulating the internal temperature of wheat layer, wheat layer temperature raise gradually, in 24 hours, reach 14 ℃.The barley of soaking behind the wheat began later on to germinate through 24 hours under such temperature.Because respiration, wheat layer temperature raises gradually, must feed 12 ℃-14 ℃ humid air continuously, the control temperature heats up 1 ℃ every day approximately, makes 5-6 days and reaches 18 ℃-20 ℃, continue later on to keep this temperature 3-5 days, after drop to 14 ℃ of germinations gradually, wheat layer up and down temperature difference is controlled at 1 ℃-2 ℃, two week the back Fructus Hordei Germinatus reach ideal length and promptly clean standby.
4. Fructus Hordei Germinatus boiling.Earlier Fructus Hordei Germinatus is pulverized, the Fructus Hordei Germinatus each several part is evenly distributed, slightly squeeze then, finish and send into the boiling cylinder after the squeezing and carry out boiling and add boiling spring, the spring adding proportion is 4-5 a times of barley weight, the control temperature is between 96 ℃-98 ℃, and agitator constantly stirs, and the Fructus Hordei Germinatus digestion time is 15 minutes to 18 minutes.Fructus Hordei Germinatus and water are converted into the malt extract of solubility through protein behind the ebuillition of heated in the boiling cylinder, and have kept the vitamin and the mineral matter of Fructus Hordei Germinatus itself.
5. wort filtration.The brewer's wort that obtains through 1 preliminary filter residue, is obtained brewer's wort after contaminant filter and the smart for the third time filter for the second time and puts into and expect that cylinder is stand-by.
(2), preparation wheat malt juice (slightly, identical) with fructus hordei germinatus juice technology.
(3), preparation haw juice
1. hawthorn section screening.Select that color of the leather is redder for use, mature and plump and do not have the hawthorn section of disease and pest, the hawthorn section of these primary election is removed magazines such as earth, the grains of sand by the selection by winnowing screening, obtain clean high-quality hawthorn and cut into slices.
2. soak the hawthorn section.The hawthorn section of the screening warm water with 60 ℃ is soaked, the hawthorn section is 1: 5 with the ratio of water, the vat of stainless steel is selected in immersion for use, soak after about 30-40 minute and stir, after water bled off add in addition 60 ℃ of warm water again and continue to soak about 20-25 minute, hawthorn section at this moment is standby by the warm water wait of swelling.
3. the hawthorn section is broken.The hawthorn section that to swell is sent to crush tower and pulverizes, and will send into squeezer through the hawthorn section of pulverizing and slightly squeeze.
4. boiling hawthorn section.To deliver to the boiling cylinder together with juice through the hawthorn section of preliminary squeezing, and according to 1: 10 ratio with hawthorn section and water mixing, start agitator and stir and heat to about 98 ℃, keep this temperature and make its boiling, digestion time was controlled at 30-40 minute.
5. filter extraction of the juice.To carry out first filtration with stainless steel filtering net through the hawthorn section of boiling, the haw flakes of having filtered are sent into squeezer to be squeezed, juice in the haw flakes is squeezed out fully, to carry out secondary filter and smart the filtration once more through the preliminary haw juice that filters, it is standby to obtain faint yellow as clear as crystal haw juice.
3. the described first road stir mixing is:
It is an amount of to get barley juice, wheat juice, haw juice, mineral water (boiling) that step (1), step (2) and step (3) obtain, and evenly mixes according to following ratio (weight ratio):
Barley juice: wheat juice: haw juice: mineral water=35%-45%: 25%-30%: 15%-16%: 20%-24%
Mixed raw material is carried out stirring in 5-10 minute.
4. described second road stirs the adding additive:
Add in the mixed liquor of step 2 that vitamin C, antierythrite, calcium carbonate, Abbas are sweet, natural essence and stirring, adding proportion (weight ratio) is as follows:
Mixed liquor: 1000KG
Vitamin C: 0.5KG-0.6KG
Antierythrite: 10KG-12KG
Natural essence: 0.3KG-0.4KG
Calcium carbonate: 0.05KG-0.08KG
Aspartame: 0.02KG-0.03KG.
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| CN2010106090713A CN102232587A (en) | 2010-12-28 | 2010-12-28 | Malt nectar water |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813467A (en) * | 2018-04-17 | 2018-11-16 | 李步清 | A kind of processing method without the sugared dried sweet potato that is saccharified back |
| CN113598314A (en) * | 2021-08-10 | 2021-11-05 | 沈阳师范大学 | Medical barley malting process |
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|---|---|---|---|---|
| CN1166290A (en) * | 1997-06-03 | 1997-12-03 | 北京市食品工业研究所 | Production process of wheat seeding juice |
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2010
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1166290A (en) * | 1997-06-03 | 1997-12-03 | 北京市食品工业研究所 | Production process of wheat seeding juice |
Non-Patent Citations (1)
| Title |
|---|
| 梁敏等: "麦香型复合饮料的开发", 《南宁职业技术学院学报》, vol. 8, no. 2, 31 December 2003 (2003-12-31) * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813467A (en) * | 2018-04-17 | 2018-11-16 | 李步清 | A kind of processing method without the sugared dried sweet potato that is saccharified back |
| CN113598314A (en) * | 2021-08-10 | 2021-11-05 | 沈阳师范大学 | Medical barley malting process |
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Application publication date: 20111109 |