CN103931839A - Clear sugar-free tartary buckwheat tea and production method thereof - Google Patents
Clear sugar-free tartary buckwheat tea and production method thereof Download PDFInfo
- Publication number
- CN103931839A CN103931839A CN201410142631.7A CN201410142631A CN103931839A CN 103931839 A CN103931839 A CN 103931839A CN 201410142631 A CN201410142631 A CN 201410142631A CN 103931839 A CN103931839 A CN 103931839A
- Authority
- CN
- China
- Prior art keywords
- bitter buckwheat
- temperature
- tartary buckwheat
- bottle
- machine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Cereal-Derived Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses clear sugar-free tartary buckwheat tea and a production method thereof. The clear sugar-free tartary buckwheat tea is characterized by being prepared through the following processes: removing impurities of tartary buckwheat with skin taken as raw material, boiling, roasting, digesting, centrifugally separating, carrying out enzymolysis, roughly filtering, deactivating enzyme, allocating, finely filtering, sterilizing, filling and sealing, carrying out inverted bottle sterilization and cooling, labeling and spraying code, and packing; the prepared tartary buckwheat tea has flavor of roasted tartary buckwheat, is fresh and tasty, and contains bioactive substances, namely flavonoids compounds. According to the method disclosed by the invention, industrial production on a large scale can be realized; the produced tartary buckwheat tea beverage is golden, clear and transparent, and effectively reserves bioactive substances, namely flavonoids compounds, in the tartary buckwheat; the tartary buckwheat tea can be stored, circulated and sold at normal temperature, and is relatively long in shelf life.
Description
Technical field:
The present invention relates to a kind of clarification type sugar-free tartary-backwheat tea and production method thereof, belong to food processing technology field.
Background technology
Bitter buckwheat is duck wheat, and formal name used at school hull buckwheat, is medicine-food two-purpose crop.Bitter buckwheat is seven major nutrient complete set food, has remarkable healthy nutritive value and outstanding dietotherapy effect, is the outstanding grain medicine dual-purpose grain kind that international food and agricultural organization generally acknowledges.Record according to Compendium of Material Medica, " Chinese medicine voluminous dictionary " and pertinent literature: bitter buckwheat bitter, property flat cold, the real stomach of energy, benefit strength, continuous spirit, profit knowledge, have calm the nerves, the swollen wind pain of lively atmosphere blood, the wide intestines of sending down abnormally ascending, heat-clearing, long-pendingization of dispelling are stagnant, gut purge, ease constipation, defaecation, cough-relieving, relieving asthma, the effect such as anti-inflammatory, antiallergy, cardiac stimulant, fat-reducing, beauty treatment.
Bitter buckwheat has uniqueness, comprehensive, abundant nutrition, especially bioflavonoid wherein, there is extremely strong biologically active: softening blood vessel, improve microcirculation, clearing heat and detoxicating, promoting blood circulation and removing blood stasis, removing toxic substances and promoting tissue regeneration, have hypoglycemic, glucose in urine, blood fat, beneficial air lift god, strengthen insulin peripheral action.At present, the exploitation of bitter buckwheat product becomes hot research project, has on the market the products such as solid buckwheat powder, bitter buckwheat face, bitter buckwheat bread.Produce the bitter buckwheat tea of liquid taking duck wheat as raw material, key technology is to roast extraction and reservation, the clarification of product and the extraction of bioflavonoid material of class wheat Flavor, three is integrated, and this is key and the difficult point of technology.The bitter buckwheat tea of at present existing solid, but there are no patent documentation and the non-patent literature report of producing the bitter buckwheat tea of liquid taking duck wheat as raw material.
Summary of the invention
The object of the invention is for prior art deficiency and a kind of clarification type sugar-free tartary-backwheat tea and production method thereof are provided, be characterized in taking belt leather duck wheat as raw material, through impurity removing, boiling, roast, lixiviate, centrifugation, enzymolysis, coarse filtration, the enzyme that goes out, allotment, smart filter, sterilization, filling and sealing, the one that bottle sterilization and cooling, cover mark coding, vanning technique produces of falling have the Mai Xiang of roasting, pure and fresh tasty and refreshing, the clarification type sugar-free tartary-backwheat tea that contains bioactivator-flavone compound.The method energy large-scale industrial production, produces the tea beverage golden yellow color obtaining, and clear, has retained the bioactivator-flavone compound in duck wheat effectively, preserves at normal temperatures, circulates and sell.
Object of the present invention is realized by following technical measures, and wherein said raw material umber, except specified otherwise, is parts by weight.
The raw material of clarification type sugar-free tartary-backwheat tea is made up of following component:
Wherein, Sucralose and acesulfame potassium can not be zero simultaneously.
The production method of clarification type sugar-free tartary-backwheat tea, comprises the following steps:
(1) impurity removing
Choose dry without going mouldy, without belt leather duck wheats results, superior in quality then of odor smell, use winnowing machine to remove weeds, shell, use vibratory sieve to remove large-scale impurity and the small impurities in duck wheat, use specific gravity separator to remove the stone impurity in duck wheat, then remove the metal impurities in duck wheat with magnetic grader;
(2) boiling
Bitter buckwheat is added to boiling 5～10min in boiling water, pull draining out;
(3) roast
Industrial sea sand, water rinses to completely repeatedly without mud, dries or dries, sieve, add frying pan or rotation to fry in stove in sand and be heated to 200～230 DEG C, then after adding removal of impurities, duck wheat roasts 10～20min jointly, to producing the strong Mai Xiang that bakes, it is for subsequent use that sieving separating obtains roasting duck wheat;
(4) lixiviate
Duck wheat after above-mentioned roasting is added in pot for solvent extraction to solid-liquid ratio by 1: 40～50, in 93～98 DEG C of stirring and leaching 20～30min of temperature;
(5) centrifugation
Above-mentioned leaching liquor is pumped in centrifuge and carries out centrifugation, obtain centrifugate;
(6) enzymolysis
Centrifugate is pumped into enzymatic vessel, in 1000 parts of centrifugates, add the AMS of 0.05～0.1 part, in 55～60 DEG C of insulated and stirred enzymolysis 40～80min of temperature;
(7) coarse filtration
Utilize bag type filtering machine to remove precipitation wherein the bitter buckwheat liquid after above-mentioned enzymolysis, the aperture of filter bag is 0.8～5 μ m;
(8) enzyme that goes out
Bitter buckwheat liquid pump after above-mentioned coarse filtration is entered in heat exchanger, in 100 DEG C of temperature go out enzyme process 5～10s;
(9) allotment
The above-mentioned bitter buckwheat liquid pump going out after enzyme is entered to material-compound tank, by 2～7 parts of xylitols, 0～0.01 part of Sucralose, 0～0.05 part of acesulfame potassium, add in 100 parts of bitter buckwheat liquid after treatment and dissolve, stir;
(10) essence filter
Bitter buckwheat liquid pump after allotment is entered to essence filter in the hollow fiber membrane filter of 0.15～0.45 μ m, thoroughly remove the precipitation in bitter buckwheat liquid;
(11) sterilization
Bitter buckwheat liquid pump after essence filter is entered to adopt high-temperature instantaneous sterilization machine, in 121 DEG C of constant temperature sterilization 15～20s of temperature;
(12) filling and sealing
Adopt full-automatic heat bottle placer to carry out wash bottle, then by filling the bitter buckwheat liquid after sterilization, sealing, filling temperature is 85～92, DEG C filling employing high temperature resistance polyester plastic bottle;
(13) bottle sterilization and cooling
After filling and sealing through falling bottle a carrier chain bottleneck and bottle cap are carried out to re-pasteurization; Be cooled to room temperature in spraying cooling chamber; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product;
(14) cover mark coding
After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to overlap mark, contracting mark to beverage bottle, then adopt ink jet printer for printing date of manufacture and product batch number;
(15) vanning
Pack with manual type or automatic packing machine, warehouse-in is finished product.
Performance test
The physical and chemical index of the product that the present invention obtains and sanitary index all detect by national standard detection method, and its physical and chemical index and sanitary index all meet national Its Relevant Technology Standards, and meet the following requirements:
Organoleptic indicator is as shown in Table 1 below, and physical and chemical index is as shown in Table 2 below, and sanitary index is as shown in Table 3 below.
The present invention has the following advantages:
1 adopts the mode roasting after first boiling, effectively destroys the structure of starch granules in duck wheat, makes its appropriate gelatinization, is conducive to the stripping of active ingredient in postorder extracting technology; The process that roasts produces the Maillard reaction under high temperature, produces distinctive golden yellow color and luster and the strong Mai Xiang that roasts; Make the protein denaturation of starch simultaneously, reduce its dissolubility, be conducive to the clarification of beverage in postorder operation.
2 adopt zymolysis technique, add amylase to carry out enzymolysis, effectively reduce because starch exists the sedimentation problem causing, and are conducive to the clarification of beverage.
3 adopt xylitols, Sucralose and acesulfame potassium as sweetener, both ensured the removing free radical of bitter buckwheat flavone in product, anti-oxidant, the performance of falling " three height " effect, met again the demand of consumer to local flavor.
4 adopt the comprehensive utilization of the technological means such as centrifugation, enzymolysis, coarse filtration and essence filter, have both ensured the clear of product, the reservation of local flavor and the characteristic of having protected to greatest extent again product, especially flavone compound.
5 adopt high-temperature instantaneous sterilization technique, and nutritional labeling, the local flavor that can retain preferably tea beverage are not destroyed, and can reach again effective sterilization effect, extend shelf life of products.
6 the present invention are practically applicable to large-scale industrial production, and the product obtaining has local flavor and the nutrition of tartary-backwheat tea beverage, preserves at normal temperatures, circulates and sell, and has the longer shelf-life.
Brief description of the drawings
Fig. 1 is the process chart of clarification type sugar-free tartary-backwheat tea production method.
1 duck wheat, 2 removal of impurities, 3 boilings, 4 roast, 5 lixiviates, 6 centrifugations, 7 enzymolysis, 8 coarse filtration, 9 enzymes that go out, 10 allotments, 11 essence filters, 12 sterilizations, 13 filling and sealings, 14 fall bottle sterilizations and cooling, 15 cover mark codings, 16 vannings, 17 finished products.
Detailed description of the invention
Below by embodiment, the present invention is specifically described, is necessary to be pointed out that at this present embodiment is only used to further illustrate the present invention, can not be interpreted as limiting the scope of the invention.The person skilled in the art in this field can, according to the content of the invention described above, make some nonessential improvement and adjustment to the present invention.
Embodiment 1
Superior in quality belt leather duck wheat, removes impurity wherein through winnowing machine, vibratory sieve, specific gravity separator and magnetic grader; Bitter buckwheat is added to boiling 5min in boiling water, pull draining out; Add frying pan or rotation to fry heating-up temperature to 200 DEG C in stove in clean sand, then after adding removal of impurities, duck wheat roast 20min jointly; Sieving separating obtains roasting duck wheat; To roast duck wheat and add in pot for solvent extraction, by the solid-liquid ratio of 1: 40, in 93 DEG C of stirring and leaching 30min of temperature; Leaching liquor is pumped into centrifuge and carry out centrifugation, centrifugate pumps into insulation enzymatic vessel; In 1000 parts of centrifugates, add the AMS of 0.1 part, in temperature 60 C insulated and stirred enzymolysis 40min; Utilize bag type filtering machine to remove precipitation wherein bitter enzymolysis buckwheat liquid, the aperture of filter bag is 0.8 μ m; Bitter coarse filtration buckwheat liquid pump is entered to heat exchanger, process 10s in 100 DEG C of the temperature enzyme that goes out; The bitter buckwheat liquid pump of enzyme of going out enters material-compound tank, and 0.01 part of 2 parts of xylitols and Sucralose is added in 100 parts of bitter buckwheat liquid after treatment and dissolved, and stirs; The bitter buckwheat liquid pump of allotment is entered to the hollow fiber membrane filter essence filter of 0.15 μ m; The bitter buckwheat liquid pump of essence filter enters in high-temperature instantaneous sterilization machine, in 121 DEG C of constant temperature sterilization 20s of temperature; Adopt full-automatic heat bottle placer to carry out wash bottle, be 92 by filling the bitter buckwheat liquid after sterilization, spiral cover sealing, filling temperature again; After the sealing of DEG C spiral cover, through falling a bottle carrier chain, bottleneck and bottle cap are carried out to re-pasteurization; Be cooled to room temperature through spraying cooling chamber; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product; After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to carry out labeling, contracting mark to beverage bottle, then adopt ink jet printer for printing date of manufacture and product batch number; Pack with manual type or automatic packing machine, warehouse-in is finished product.
Embodiment 2
Superior in quality belt leather duck wheat, removes impurity wherein through winnowing machine, vibratory sieve, specific gravity separator and magnetic grader; Bitter buckwheat is added to boiling 10min in boiling water, pull draining out; Add frying pan or rotation to fry in stove in clean sand and be heated to 230 DEG C, then after adding removal of impurities, duck wheat roasts 10min jointly; Sieving separating obtains roasting duck wheat; To roast duck wheat and add in pot for solvent extraction, by the solid-liquid ratio of 1: 50,98 DEG C of stirring and leaching 20min of temperature; Leaching liquor is pumped into centrifuge and carry out centrifugation, centrifugate pumps into insulation enzymatic vessel; In 1000 parts of centrifugates, add the AMS of 0.05 part, in 55 DEG C of insulated and stirred enzymolysis 80min of temperature; Utilize bag type filtering machine to remove precipitation wherein bitter enzymolysis buckwheat liquid, the aperture of filter bag is 5 μ m; Bitter coarse filtration buckwheat liquid pump is entered to plate type heat exchanger, process 5s in 100 DEG C of the temperature enzyme that goes out; The bitter buckwheat liquid pump of enzyme of going out enters material-compound tank, and 0.001 part of 7 parts of xylitols and Sucralose is added in 100 parts of bitter buckwheat liquid after treatment and dissolved, and stirs; The hollow fiber membrane filter that the bitter buckwheat liquid pump of allotment is entered to 0.22 μ m carries out essence filter; The bitter buckwheat liquid pump of essence filter enters high-temperature instantaneous sterilization machine, in 121 DEG C of constant temperature sterilization 15s of temperature; Adopt full-automatic heat bottle placer to carry out wash bottle, be 85 by filling the bitter buckwheat liquid after sterilization, spiral cover sealing, filling temperature again; After the sealing of DEG C spiral cover, through falling a bottle carrier chain, bottleneck and bottle cap are carried out to re-pasteurization; Be cooled to room temperature through spraying cooling chamber; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product; After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to carry out labeling, contracting mark to beverage bottle, then adopt ink jet printer for printing date of manufacture and product batch number; Pack with manual type or automatic packing machine, warehouse-in is finished product.
Embodiment 3
Superior in quality belt leather duck wheat, removes impurity wherein through winnowing machine, vibratory sieve, specific gravity separator and magnetic grader; Bitter buckwheat is added to boiling 7min in boiling water, pull draining out; Add frying pan or rotation to fry heating-up temperature to 210 DEG C in stove in clean sand, then after adding removal of impurities, duck wheat roast 17min jointly; Sieving separating obtains roasting duck wheat; To roast duck wheat and add in pot for solvent extraction, by the solid-liquid ratio of 1: 45, in 95 DEG C of stirring and leaching 25min of temperature; Leaching liquor is pumped into centrifuge and carry out centrifugation, centrifugate pumps into insulation enzymatic vessel; In 1000 parts of centrifugates, add the AMS of 0.06 part, in 57 DEG C of insulated and stirred enzymolysis 70min of temperature; Utilize bag type filtering machine to remove precipitation wherein bitter enzymolysis buckwheat liquid, the aperture of filter bag is 1 μ m; Bitter coarse filtration buckwheat liquid pump is entered to heat exchanger, process 7s in 100 DEG C of the temperature enzyme that goes out; The bitter buckwheat liquid pump going out after enzyme enters material-compound tank, by 0.05 part of 2 parts of xylitols and acesulfame potassium, adds in 100 parts of bitter buckwheat liquid after treatment and dissolves, and stirs; The hollow fiber membrane filter that the bitter buckwheat liquid pump of allotment is entered to 0.45 μ m carries out essence filter; The bitter buckwheat liquid pump of essence filter enters in high-temperature instantaneous sterilization machine, in 121 DEG C of constant temperature sterilization 18s of temperature; Adopt full-automatic heat bottle placer to carry out wash bottle, be 88 DEG C by filling the bitter buckwheat liquid after sterilization, spiral cover sealing, filling temperature again; After spiral cover sealing, through falling a bottle carrier chain, bottleneck and bottle cap are carried out to re-pasteurization; Be cooled to room temperature through spraying cooling chamber; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product; After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to carry out labeling, contracting mark to beverage bottle, then adopt ink jet printer for printing date of manufacture and product batch number; Pack with manual type or automatic packing machine, warehouse-in is finished product.
Embodiment 4
Superior in quality belt leather duck wheat, removes impurity wherein through winnowing machine, vibratory sieve, specific gravity separator and magnetic grader; Bitter buckwheat is added to boiling 9min in boiling water, pull draining out; Add frying pan or rotation to fry heating-up temperature to 220 DEG C in stove in clean sand, then after adding removal of impurities, duck wheat roast 13min jointly; Sieving separating obtains roasting duck wheat; To roast duck wheat and add in pot for solvent extraction, by the solid-liquid ratio of 1: 45,96 DEG C of stirring and leaching 23min of temperature; Leaching liquor is pumped into centrifuge and carry out centrifugation, centrifugate pumps into insulation enzymatic vessel; In 1000 parts of centrifugates, add the AMS of 0.075 part, in 58 DEG C of insulated and stirred enzymolysis 60min of temperature; Utilize bag type filtering machine to remove precipitation wherein bitter enzymolysis buckwheat liquid, the aperture of filter bag is 2 μ m; Bitter coarse filtration buckwheat liquid pump is entered to plate type heat exchanger, process 8s in 100 DEG C of the temperature enzyme that goes out; The bitter buckwheat liquid pump of enzyme of going out enters in material-compound tank, and 0.005 part of 3 parts of xylitols and Sucralose is added in 100 parts of bitter buckwheat liquid after treatment and dissolved, and stirs; The bitter buckwheat liquid pump of allotment is entered to essence filter in the hollow fiber membrane filter of 0.22 μ m; The bitter buckwheat liquid pump of essence filter enters to adopt in high-temperature instantaneous sterilization machine, in 121 DEG C of constant temperature sterilization 17s of temperature; Adopt full-automatic heat bottle placer to carry out wash bottle, be 90 DEG C by filling the bitter buckwheat liquid after sterilization, spiral cover sealing, filling temperature again; After spiral cover sealing, through falling a bottle carrier chain, bottleneck and bottle cap are carried out to re-pasteurization; Be cooled to room temperature through spraying cooling chamber; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product; After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to carry out labeling, contracting mark to beverage bottle, then adopt ink jet printer for printing date of manufacture and product batch number; Pack with manual type or automatic packing machine, warehouse-in is finished product.
Embodiment 5
Superior in quality belt leather duck wheat, removes impurity wherein through winnowing machine, vibratory sieve, specific gravity separator and magnetic grader; Bitter buckwheat is added to boiling 8min in boiling water, pull draining out; Add frying pan or rotation to fry heating-up temperature to 215 DEG C in stove in clean sand, then after adding removal of impurities, duck wheat roast 15min jointly; Sieving separating obtains roasting duck wheat; To roast duck wheat and add in pot for solvent extraction, by the solid-liquid ratio of 1: 43, in 94 DEG C of stirring and leaching 27min of temperature; Leaching liquor is pumped into centrifuge and carry out centrifugation, centrifugate pumps in insulation enzymatic vessel; In 1000 parts of centrifugates, add the AMS of 0.08 part, in temperature 60 C insulated and stirred enzymolysis 50min; Utilize bag type filtering machine to remove precipitation wherein bitter enzymolysis buckwheat liquid, the aperture of filter bag is 2 μ m; Bitter coarse filtration buckwheat liquid pump is entered to plate type heat exchanger, process 6s in 100 DEG C of the temperature enzyme that goes out; The bitter buckwheat liquid pump of enzyme of going out enters in material-compound tank, and 0.02 part of 4 parts of xylitols and acesulfame potassium is added in 100 parts of bitter buckwheat liquid after treatment and dissolved, and stirs; The hollow fiber membrane filter that the bitter buckwheat liquid pump of allotment is entered to 0.45 μ m carries out essence filter; The bitter buckwheat liquid pump of essence filter enters to adopt high-temperature instantaneous sterilization machine, in 121 DEG C of constant temperature sterilization 18s of temperature; Adopt full-automatic heat bottle placer to carry out wash bottle, be 87 DEG C by filling the bitter buckwheat liquid after sterilization, spiral cover sealing, filling temperature again; After spiral cover sealing, through falling a bottle carrier chain, bottleneck and bottle cap are carried out to re-pasteurization; Be cooled to room temperature through spraying cooling chamber; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product; After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to carry out labeling, contracting mark to beverage bottle, then adopt ink jet printer for printing date of manufacture and product batch number; Pack with manual type or automatic packing machine, warehouse-in is finished product.
The bitter buckwheat tea of table 1 clarification type sugar-free organoleptic indicator
| Project | Index |
| Color and luster | Be golden yellow or brown color, color and luster uniformity |
| Smell and flavour | There is the duck wheat of roasting distinctive wheat fragrance taste and flavour local flavor, free from extraneous odour |
| Tissue morphology | Transparent, uniform liquid, without precipitation |
| Impurity | Without the visible exogenous impurity of naked eyes |
The bitter buckwheat tea of table 2 clarification type sugar-free physical and chemical index
| Project | Index |
| Total dietary fiber/(g/100g) >= | 0.1 |
| General flavone // (mg/100g) >= | 2.0 |
| Total arsenic (in As)/(mg/L)≤ | 0.2 |
| Plumbous (in pb)/(mg/L)≤ | 0.3 |
| Copper (in Cu)/(mg/L)≤ | 5.0 |
| Food additives | By the regulation of GB2760 |
The bitter buckwheat tea of table 3 clarification type sugar-free sanitary index
| Project | Index |
| Total plate count/(cfu/mL)≤ | 100 |
| Coliform/(MPN/100mL)≤ | 3 |
| Mould and yeast/(cfu/mL)≤ | 20 |
| Pathogenic bacteria (referring to salmonella, Shigella, staphylococcus aureus) | Must not detect |
Claims (2)
1. a clarification type sugar-free tartary-backwheat tea, is characterized in that the raw material of this tea beverage is made up of following component, counts by weight:
Wherein, Sucralose and acesulfame potassium can not be zero simultaneously.
2. the production method of clarification type sugar-free tartary-backwheat tea as claimed in claim 1, is characterized in that this production method comprises the following steps:
(1) impurity removing
Choose dry without going mouldy, without belt leather duck wheats results, superior in quality then of odor smell, use winnowing machine to remove weeds, shell, use vibratory sieve to remove large-scale impurity and the small impurities in duck wheat, use specific gravity separator to remove the stone impurity in duck wheat, then remove the metal impurities in duck wheat with magnetic grader;
(2) boiling
Bitter buckwheat is added to boiling 5～10min in boiling water, pull draining out;
(3) roast
Industrial sea sand, water rinses to completely repeatedly without mud, dries or dries, sieve, add frying pan or rotation to fry in stove in sand and be heated to 200～230 DEG C, then after adding removal of impurities, duck wheat roasts 10～20min jointly, to producing the strong Mai Xiang that bakes, it is for subsequent use that sieving separating obtains roasting duck wheat;
(4) lixiviate
Duck wheat after above-mentioned roasting is added in pot for solvent extraction to solid-liquid ratio by 1: 40～50, in 93～98 DEG C of stirring and leaching 20～30min of temperature;
(5) centrifugation
Above-mentioned leaching liquor is pumped in centrifuge and carries out centrifugation, obtain centrifugate;
(6) enzymolysis
Centrifugate is pumped into enzymatic vessel, in 1000 parts of centrifugates, add the AMS of 0.05～0.1 part, in 55～60 DEG C of insulated and stirred enzymolysis 40～80min of temperature;
(7) coarse filtration
Utilize bag type filtering machine to remove precipitation wherein the bitter buckwheat liquid after above-mentioned enzymolysis, the aperture of filter bag is 0.8～5 μ m;
(8) enzyme that goes out
Bitter buckwheat liquid pump after above-mentioned coarse filtration is entered in heat exchanger, in 100 DEG C of temperature go out enzyme process 5～10s;
(9) allotment
The above-mentioned bitter buckwheat liquid pump going out after enzyme is entered to material-compound tank, by 2～7 parts of xylitols, 0～0.01 part of Sucralose, 0～0.05 part of acesulfame potassium, add in 100 parts of bitter buckwheat liquid after treatment and dissolve, stir;
(10) essence filter
Bitter buckwheat liquid pump after allotment is entered to essence filter in the hollow fiber membrane filter of 0.15～0.45 μ m, thoroughly remove the precipitation in bitter buckwheat liquid;
(11) sterilization
Bitter buckwheat liquid pump after essence filter is entered to adopt high-temperature instantaneous sterilization machine, in 121 DEG C of constant temperature sterilization 15～20s of temperature;
(12) filling and sealing
Adopt full-automatic heat bottle placer to carry out wash bottle, then by filling the bitter buckwheat liquid after sterilization, sealing, filling temperature is 85～92 DEG C, filling employing high temperature resistance polyester plastic bottle;
(13) bottle sterilization and cooling
After filling and sealing through falling bottle a carrier chain bottleneck and bottle cap are carried out to re-pasteurization; Be cooled to room temperature in spraying cooling chamber; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product;
(14) cover mark coding
After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to overlap mark, contracting mark to beverage bottle, then adopt ink jet printer for printing date of manufacture and product batch number;
(15) vanning
Pack with manual type or automatic packing machine, warehouse-in is finished product;
The umber of each raw material, except specified otherwise, is parts by weight above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410142631.7A CN103931839B (en) | 2014-04-10 | 2014-04-10 | A kind of clarification type sugar-free tartary-backwheat tea and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410142631.7A CN103931839B (en) | 2014-04-10 | 2014-04-10 | A kind of clarification type sugar-free tartary-backwheat tea and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103931839A true CN103931839A (en) | 2014-07-23 |
| CN103931839B CN103931839B (en) | 2015-12-09 |
Family
ID=51179922
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410142631.7A Expired - Fee Related CN103931839B (en) | 2014-04-10 | 2014-04-10 | A kind of clarification type sugar-free tartary-backwheat tea and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103931839B (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322763A (en) * | 2014-11-18 | 2015-02-04 | 婺源县聚芳永茶业有限公司 | Preparation method of buckwheat-flavor green tea |
| CN106035914A (en) * | 2016-08-15 | 2016-10-26 | 安徽天乾健食品科技有限公司 | Toxin dispelling fagopyrum tataricum tea drink and preparation method thereof |
| CN106035911A (en) * | 2016-08-15 | 2016-10-26 | 安徽天乾健食品科技有限公司 | Intestine moistening malt flavored fagopyrum tataricum tea drink and preparation method thereof |
| CN106173021A (en) * | 2016-08-15 | 2016-12-07 | 安徽天乾健食品科技有限公司 | A kind of warming the stomach wheat perfume (or spice) Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106213097A (en) * | 2016-07-22 | 2016-12-14 | 宁夏沁荣生物科技有限公司 | The manufacture method of buckwheat beverage |
| CN106260336A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of heat clearing away Mel Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106260242A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of blood lipid-reducing blood sugar-decreasing wheat perfume (or spice) Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106260340A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of skin care is enriched blood Fructus Jujubae perfume (or spice) Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106260339A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of antibacterial Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof of refreshing oneself of relieving summer heat |
| CN106260337A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of stomach invigorating antiinflammatory wheat perfume (or spice) Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106260335A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of heat clearing away blood pressure lowering Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106260338A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of toxin expelling nourishes blood Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106858223A (en) * | 2017-04-07 | 2017-06-20 | 湖南双晟科技信息咨询有限公司 | A kind of cordate houttuynia ragopyrum tataricum beverage and preparation method thereof |
| CN109984234A (en) * | 2019-03-27 | 2019-07-09 | 福建省农业科学院农业生态研究所 | A kind of preparation method of clarification type tea concentrate |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1535622A (en) * | 2003-04-09 | 2004-10-13 | 北京君阳爱玛科技有限公司 | Processing process for making beverage and food by using duck wheat as raw material |
| CN1994153A (en) * | 2006-12-21 | 2007-07-11 | 吴晓明 | Buckwheat tea beverage and preparation process thereof |
| CN102613652A (en) * | 2012-04-17 | 2012-08-01 | 吉林百爵食品有限公司 | Buckwheat beverage or tea bag and production method of buckwheat beverage or tea bag |
| CN102860553A (en) * | 2012-09-11 | 2013-01-09 | 四川玖玖爱食品有限公司 | Buckwheat miscellaneous-grain beverage and production method thereof |
| CN103126021A (en) * | 2013-03-14 | 2013-06-05 | 四川大学 | Clear type sea-buckthorn fruit drink and production method thereof |
| CN103494279A (en) * | 2013-09-09 | 2014-01-08 | 北京民润康食品技术开发有限公司 | Clear sugar-free fagopyrumtataricum beverage and preparation method thereof |
-
2014
- 2014-04-10 CN CN201410142631.7A patent/CN103931839B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1535622A (en) * | 2003-04-09 | 2004-10-13 | 北京君阳爱玛科技有限公司 | Processing process for making beverage and food by using duck wheat as raw material |
| CN1994153A (en) * | 2006-12-21 | 2007-07-11 | 吴晓明 | Buckwheat tea beverage and preparation process thereof |
| CN102613652A (en) * | 2012-04-17 | 2012-08-01 | 吉林百爵食品有限公司 | Buckwheat beverage or tea bag and production method of buckwheat beverage or tea bag |
| CN102860553A (en) * | 2012-09-11 | 2013-01-09 | 四川玖玖爱食品有限公司 | Buckwheat miscellaneous-grain beverage and production method thereof |
| CN103126021A (en) * | 2013-03-14 | 2013-06-05 | 四川大学 | Clear type sea-buckthorn fruit drink and production method thereof |
| CN103494279A (en) * | 2013-09-09 | 2014-01-08 | 北京民润康食品技术开发有限公司 | Clear sugar-free fagopyrumtataricum beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张群等: "酶解法制取纯天然苦荞汁饮料的工艺条件", 《农产品加工(学刊)》, no. 5, 31 May 2013 (2013-05-31), pages 26 - 28 * |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322763A (en) * | 2014-11-18 | 2015-02-04 | 婺源县聚芳永茶业有限公司 | Preparation method of buckwheat-flavor green tea |
| CN106213097A (en) * | 2016-07-22 | 2016-12-14 | 宁夏沁荣生物科技有限公司 | The manufacture method of buckwheat beverage |
| CN106260242A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of blood lipid-reducing blood sugar-decreasing wheat perfume (or spice) Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106173021A (en) * | 2016-08-15 | 2016-12-07 | 安徽天乾健食品科技有限公司 | A kind of warming the stomach wheat perfume (or spice) Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106035911A (en) * | 2016-08-15 | 2016-10-26 | 安徽天乾健食品科技有限公司 | Intestine moistening malt flavored fagopyrum tataricum tea drink and preparation method thereof |
| CN106260336A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of heat clearing away Mel Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106035914A (en) * | 2016-08-15 | 2016-10-26 | 安徽天乾健食品科技有限公司 | Toxin dispelling fagopyrum tataricum tea drink and preparation method thereof |
| CN106260340A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of skin care is enriched blood Fructus Jujubae perfume (or spice) Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106260339A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of antibacterial Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof of refreshing oneself of relieving summer heat |
| CN106260337A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of stomach invigorating antiinflammatory wheat perfume (or spice) Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106260335A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of heat clearing away blood pressure lowering Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106260338A (en) * | 2016-08-15 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of toxin expelling nourishes blood Radix Et Rhizoma Fagopyri Tatarici tea-drinking and preparation method thereof |
| CN106858223A (en) * | 2017-04-07 | 2017-06-20 | 湖南双晟科技信息咨询有限公司 | A kind of cordate houttuynia ragopyrum tataricum beverage and preparation method thereof |
| CN109984234A (en) * | 2019-03-27 | 2019-07-09 | 福建省农业科学院农业生态研究所 | A kind of preparation method of clarification type tea concentrate |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103931839B (en) | 2015-12-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103931839B (en) | A kind of clarification type sugar-free tartary-backwheat tea and production method thereof | |
| CN105767325A (en) | Preparation method of hairy holly root mixed fruit tea | |
| CN1345543A (en) | Method for producing low fructose wild preserved Fructus chaenomelis | |
| CN107668680A (en) | A kind of production technology of green plum ferment | |
| CN106616178A (en) | Preparation method of immunity-enhancing sea-cucumber ginseng solid beverage | |
| KR100830414B1 (en) | Fabrication Method of Eatable Acorn Powder and the Acorn Powder and Foods containing the Acorn Powder | |
| CN101164457A (en) | Method for producing chestnut health-care beverage | |
| CN103519137A (en) | Onion soybean sauce and preparation method thereof | |
| KR100875081B1 (en) | Method for producing ascidian salted seafood using deep ocean water and ascidian salted seafood produced by the same | |
| CN1736264A (en) | Preparation process of dry mulberry and purpose thereof | |
| CN107198012A (en) | The processing method of calophyllum inophyllum health preserved fruits | |
| CN105876549B (en) | A kind of potato beverage | |
| CN108753565A (en) | A kind of brewing method of canarium pimela fruit vinegar | |
| CN104872561A (en) | Preparation method of pea paste | |
| CN102228147A (en) | Jam for pets and production method thereof | |
| CN107129922A (en) | The brewing method of Chinese yam beans vinegar | |
| CN106901240A (en) | A kind of prevention amyotrophic preparation method based on marine protein food of person in middle and old age | |
| CN104687180A (en) | Roasted fragrant flavor sweet potato beverage and preparation method thereof | |
| CN105248654A (en) | Preparation method of gynostemma pentaphyllum containing nutritional bean milk | |
| RU2384205C1 (en) | Method for quince compote manufacturing | |
| CN108719479A (en) | A kind of production method of appetizing walnut drink | |
| RU2384212C1 (en) | Method for quince compote manufacturing | |
| RU2370149C1 (en) | Method of peach compote production | |
| CN109645263A (en) | A kind of EXOCARPIUM CITRULLI beverage and preparation method thereof | |
| RU2385072C1 (en) | Peach compote production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20151209 Termination date: 20180410 |