CN102613635A - Production method of portulaca health drink - Google Patents
Production method of portulaca health drink Download PDFInfo
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- CN102613635A CN102613635A CN2012101239078A CN201210123907A CN102613635A CN 102613635 A CN102613635 A CN 102613635A CN 2012101239078 A CN2012101239078 A CN 2012101239078A CN 201210123907 A CN201210123907 A CN 201210123907A CN 102613635 A CN102613635 A CN 102613635A
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- purslane
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Abstract
The invention relates to a production method of portulaca health drink, which is characterized by comprising the following steps of selection of portulaca raw materials, impurity removal, washing, blanching, squeezing, filtering, mixing, filtering, homogenizing, sterilizing, sealing, inverting, cooling, labeling and storage.
Description
Technical field
ThisInvention relates to a kind of beverage production system, especially a kind of production method of purslane health drink.
Background technology
Purslane is a Portulacaceae annual herb plant.Plump succulence does not have hair, high 10～30cm.Be born in area without shade such as roadside, field and ruins, flower garden.All there is distribution domestic various places.This kind is medicine food dual purpose plant.The herb hyoscine has clearing heat and promoting diuresis, removing toxicity for detumescence, anti-inflammatory, quenches the thirst, diuresis; Seed makes eye bright.Modern study, purslane also contain abundant SL3 aliphatic acid and vitamin A appearance material: SL3 aliphatic acid is to form cell membrane, especially brain cell membrane and the necessary material of eye cell membrane; Vitamin A appearance material can be kept epithelial tissue such as skin, cornea and conjunctival normal function, participates in the synthetic of visual purple, strengthens the retina photosensitive property, also participates in many oxidizing process in the body.In addition, purslane also can make veterinary drug and agricultural chemicals; Young stem and leaf can be done vegetables etc.Purslane is one of medicinal and edible plant of China Ministry of Public Health delimitation, has very high nutritive value and medical value.It is reported 100 g fresh purslanes; Fatty 0.3g, carbohydrate 3g, protein 2.3g, crude fibre 0.7g, Catergen 3 ㎎, vitamin e1 2.2 ㎎, niacin 0.7mg, Ca85mg, P56mg, Fe1.5mg, first salt 1%, contain essential amino acid total amount 11970mg/100g (doing), also contain noradrenalin, bright, the alkaloid of DOPA, materials such as brass.Can prevent diseases such as enteritis, dysentery, appendicitis, mastitis.
Summary of the invention
One of the object of the invention is realized through following technical scheme:
A kind of production method of purslane health drink, this production method may further comprise the steps: purslane material choice → removal of impurities → cleaning → blanching → squeezing → filtration → allotment → filtration → homogeneous → sterilize → seal → be inverted → cool off → decals → storage.
Wherein the selection of raw material and removal of impurities are: select not have the no foxiness of flower; No disease and pest, the purslane that does not have the machinery wound is for processing raw material, and the salt solution of employing 1.5% and 0.2% citric acid soak, clean; Remove the foreign material and the microorganism of bright leaf surface, to reduce the residual and micro organism quantity of farming;
Blanching is pulled out after 3 minutes for the purslane that cleans up is placed on 95 degrees centigrade scalding, drains with the clear water cooling rapidly
Squeezing: adopt spiral juice extractor, the vitamin C of adding 0.05% and 0.05% citric acid protect look in the squeezing juice, synergies;
Allotment: under the situation of continuous heated and stirred, add respectively from granulated sugar 6%, xanthans 0.2%, Aspartame 0.05%, citric acid 0.1%, the horse tooth is looked for clear liquid 10%,,, xylitol 10%, potassium sorbate 0.01% sodium iso-vc 0.015% and sterilized water; White granulated sugar adds after recording water-solubleization filtration less, and feed temperature will reach 90-95 ℃.
Homogeneous: the solution that allotment is good gets into homogenizer, and homogenization pressure 25-30MPa makes fine particle further in small, broken bits under pressure;
Sterilization: boiling water sterilization or high temperature sterilization; The boiling water sterilization is that water temperature hangs in the cage folder when reaching 70 ℃, keeps boiling l0min, takes out when being cooled to 40 ℃ of left and right sides, perhaps puts into electrothermostat with 115 degrees centigrade high temperature sterilization 90 minutes.
Vacuum outgas: 70-80 ℃ feed liquid outgases under 0.079-0.092MPa;
Can: temperature remains on more than 65 ℃.Filling bottle, lid want cleaning and sterilizing clean, gland immediately after the can.
Finished product has the distinctive taste of purslane, and is sour-sweet tasty and refreshing, soft lasting; The figure: transparent, no layering and deposited phenomenon.Soluble solid: 6% ~ 7%; Acidity (with acetometer): 1.8 ~ 2.0 g/100ml.Total number of bacteria≤100/ml; Coliform does not detect; Pathogenic bacteria do not detect.
The specific embodiment
Below will carry out detailed description to the preferred embodiments of the present invention; Should be appreciated that preferred embodiment has been merely explanation the present invention, rather than in order to limit protection scope of the present invention.
A kind of production method of purslane health drink, this production method may further comprise the steps: purslane material choice → removal of impurities → cleaning → blanching → squeezing → filtration → allotment → filtration → homogeneous → sterilize → seal → be inverted → cool off → decals → storage.
Wherein the selection of raw material and removal of impurities are: select not have the no foxiness of flower; No disease and pest, the purslane that does not have the machinery wound is for processing raw material, and the salt solution of employing 1.5% and 0.2% citric acid soak, clean; Remove the foreign material and the microorganism of bright leaf surface, to reduce the residual and micro organism quantity of farming;
Blanching is pulled out after 3 minutes for the purslane that cleans up is placed on 95 degrees centigrade scalding, drains with the clear water cooling rapidly
Squeezing: adopt spiral juice extractor, the vitamin C of adding 0.05% and 0.05% citric acid protect look in the squeezing juice, synergies;
Allotment: under the situation of continuous heated and stirred, add respectively from granulated sugar 6%, xanthans 0.2%, Aspartame 0.05%, citric acid 0.1%, the horse tooth is looked for clear liquid 10%,,, xylitol 10%, potassium sorbate 0.01% sodium iso-vc 0.015% and sterilized water; White granulated sugar adds after recording water-solubleization filtration less, and feed temperature will reach 90-95 ℃.
Homogeneous: the solution that allotment is good gets into homogenizer, and homogenization pressure 25-30MPa makes fine particle further in small, broken bits under pressure;
Sterilization: boiling water sterilization or high temperature sterilization; The boiling water sterilization is that water temperature hangs in the cage folder when reaching 70 ℃, keeps boiling l0min, takes out when being cooled to 40 ℃ of left and right sides, perhaps puts into electrothermostat with 115 degrees centigrade high temperature sterilization 90 minutes.
Vacuum outgas: 70-80 ℃ feed liquid outgases under 0.079-0.092MPa;
Can: temperature remains on more than 65 ℃.Filling bottle, lid want cleaning and sterilizing clean, gland immediately after the can.
Finished product has the distinctive taste of purslane, and is sour-sweet tasty and refreshing, soft lasting; The figure: transparent, no layering and deposited phenomenon.Soluble solid: 6% ~ 7%; Acidity (with acetometer): 1.8 ~ 2.0 g/100ml.Total number of bacteria≤100/ml; Coliform does not detect; Pathogenic bacteria do not detect.
Claims (3)
1. the production method of a purslane health drink; It is characterized in that; This production method may further comprise the steps: purslane material choice → removal of impurities → cleaning → blanching → squeezing → filtration → allotment → filtration → homogeneous → sterilize → seal → be inverted → cool off → decals → storage
Wherein the selection of raw material and removal of impurities are: select not have the no foxiness of flower; No disease and pest, the purslane that does not have the machinery wound is for processing raw material, and the salt solution of employing 1.5% and 0.2% citric acid soak, clean; Remove the foreign material and the microorganism of bright leaf surface, to reduce the residual and micro organism quantity of farming;
Blanching is pulled out after 3 minutes for the purslane that cleans up is placed on 95 degrees centigrade scalding, drains with the clear water cooling rapidly
Squeezing: adopt spiral juice extractor, the vitamin C of adding 0.05% and 0.05% citric acid protect look in the squeezing juice, synergies;
Allotment: under the situation of continuous heated and stirred, add respectively from granulated sugar 6%, xanthans 0.2%, Aspartame 0.05%, citric acid 0.1%, the horse tooth is looked for clear liquid 10%,,, xylitol 10%, potassium sorbate 0.01% sodium iso-vc 0.015% and sterilized water;
Homogeneous: the solution that allotment is good gets into homogenizer, and homogenization pressure 25-30MPa makes fine particle further in small, broken bits under pressure;
Sterilization: boiling water sterilization or high temperature sterilization;
Vacuum outgas: 70-80 ℃ feed liquid outgases under 0.079-0.092MPa;
Can: temperature remains on more than 65 ℃, and filling bottle, lid want cleaning and sterilizing clean, gland immediately after the can.
2. the production method of purslane health drink as claimed in claim 1 is characterized in that, adds after recording water-solubleization filtration less from granulated sugar, and feed temperature will reach 90-95 ℃.
3. the production method of purslane health drink as claimed in claim 1; It is characterized in that: the boiling water sterilization is that water temperature hangs in the cage folder when reaching 70 ℃; Keep boiling l0min, take out when being cooled to 40 ℃ of left and right sides, perhaps put into electrothermostat with 115 degrees centigrade high temperature sterilization 90 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101239078A CN102613635A (en) | 2012-04-26 | 2012-04-26 | Production method of portulaca health drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101239078A CN102613635A (en) | 2012-04-26 | 2012-04-26 | Production method of portulaca health drink |
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| CN102613635A true CN102613635A (en) | 2012-08-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012101239078A Pending CN102613635A (en) | 2012-04-26 | 2012-04-26 | Production method of portulaca health drink |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045453A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Purslane vinegar and production method thereof |
| WO2014011018A1 (en) * | 2012-07-09 | 2014-01-16 | KRABTI, Mohamed | Method for producing a formulation containing cactus flowers |
| CN104172363A (en) * | 2014-06-30 | 2014-12-03 | 马国丰 | Preparation process of nutritive health-care amaranth beverage |
| CN106173764A (en) * | 2016-08-22 | 2016-12-07 | 嘉兴职业技术学院 | A kind of preparation method of Pussley beverage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1314110A (en) * | 2000-09-12 | 2001-09-26 | 毛道祥 | Health drink of purslane and hairyvein agrimonia and its preparing method |
| CN1596764A (en) * | 2004-09-27 | 2005-03-23 | 廖翊敏 | Pussley beverage and its preparation method |
| CN101744322A (en) * | 2008-12-19 | 2010-06-23 | 李刚安 | Method of preparing ortulaca oleracea juice beverage |
-
2012
- 2012-04-26 CN CN2012101239078A patent/CN102613635A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1314110A (en) * | 2000-09-12 | 2001-09-26 | 毛道祥 | Health drink of purslane and hairyvein agrimonia and its preparing method |
| CN1596764A (en) * | 2004-09-27 | 2005-03-23 | 廖翊敏 | Pussley beverage and its preparation method |
| CN101744322A (en) * | 2008-12-19 | 2010-06-23 | 李刚安 | Method of preparing ortulaca oleracea juice beverage |
Non-Patent Citations (3)
| Title |
|---|
| 《江西食品工业》 20050330 朱江等 马齿苋_黄花梨复合保健饮料的研制 , * |
| 张俊杰等: "富硒马齿苋保健饮料的研制", 《中国民族民间医药》, 15 September 2010 (2010-09-15) * |
| 朱江等: "马齿苋―黄花梨复合保健饮料的研制", 《江西食品工业》, 30 March 2005 (2005-03-30) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014011018A1 (en) * | 2012-07-09 | 2014-01-16 | KRABTI, Mohamed | Method for producing a formulation containing cactus flowers |
| CN103045453A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Purslane vinegar and production method thereof |
| CN103045453B (en) * | 2012-12-28 | 2014-05-28 | 徐州绿之野生物食品有限公司 | Purslane vinegar and production method thereof |
| CN104172363A (en) * | 2014-06-30 | 2014-12-03 | 马国丰 | Preparation process of nutritive health-care amaranth beverage |
| CN106173764A (en) * | 2016-08-22 | 2016-12-07 | 嘉兴职业技术学院 | A kind of preparation method of Pussley beverage |
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Application publication date: 20120801 |