CN104305443A - Lotus leaf beverage processing technology - Google Patents
Lotus leaf beverage processing technology Download PDFInfo
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- CN104305443A CN104305443A CN201410516612.6A CN201410516612A CN104305443A CN 104305443 A CN104305443 A CN 104305443A CN 201410516612 A CN201410516612 A CN 201410516612A CN 104305443 A CN104305443 A CN 104305443A
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- Prior art keywords
- lotus leaf
- beverage
- leaf beverage
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- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 95
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 92
- 235000013361 beverage Nutrition 0.000 title claims abstract description 45
- 238000005516 engineering process Methods 0.000 title claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 title abstract 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000011049 filling Methods 0.000 claims abstract description 16
- 238000005352 clarification Methods 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 238000000605 extraction Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 3
- 244000265736 Nelumbo pentapetala Species 0.000 claims description 91
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 8
- 229960004998 acesulfame potassium Drugs 0.000 claims description 8
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 8
- 239000000619 acesulfame-K Substances 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 8
- 230000000295 complement effect Effects 0.000 claims description 7
- 239000003651 drinking water Substances 0.000 claims description 7
- 235000020188 drinking water Nutrition 0.000 claims description 7
- 229940116298 l- malic acid Drugs 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241000238631 Hexapoda Species 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 206010037660 Pyrexia Diseases 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 210000002700 urine Anatomy 0.000 abstract 1
- 241000209490 Nymphaea Species 0.000 description 3
- 235000016791 Nymphaea odorata subsp odorata Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- -1 flavone compounds Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002402 anti-lipaemic effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of food processing, and in particular relates to a lotus leaf beverage processing technology. The processing technology comprises the following steps: (1) selecting materials, (2) carrying out soaking extraction, (3) carrying out primary filtration and clarification, (4) blending, (5) carrying out secondary filtration, (6) carrying out instantaneous sterilization, (7) filling and sealing, (8) carrying out high temperature sterilization to obtain a finished product. The lotus leaf beverage is pale yellow-green to yellow, and has various healthcare efficacies of relieving summer heat and promoting diuresis, helping produce saliva and slake thirst, dissipating blood stasis and reducing fever, and increasing urine and relaxing bowels. The lotus leaves in the beverage have an excellent slimming efficacy and an excellent fat-reducing healthcare function.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of processing technology of lotus leaf beverage.
Background technology
Lotus leaf is the blade of a kind of aquatic herbaceous plant for many years lotus, and summer, Qiu Erji gather, and we abound with lotus leaf in national many areas.Scientific research shows, lotus leaf is good health food.Lotus leaf is nutritious, containing trace element and flavone compounds such as protein, carbohydrate, vitamin C, niacin, thiamine, carrotene, calcium, phosphorus.But, for a long time lotus leaf exploitation, utilize not high, most of lotus leaf is still in nature and withers state.Recorded in prior art various take lotus leaf as the product of raw material, also because preparation method is complicated, manufacturing cost is high, products taste is not good, be unsuitable for the elderly and children containing caffeine and use etc. problem, extensively do not promoted and used.
Summary of the invention
In order to solve the problem, the object of the present invention is to provide a kind of processing technology of lotus leaf beverage.
In order to realize above-mentioned object, present invention employs following technical scheme:
A processing technology for lotus leaf beverage, comprises the following steps:
1) select materials: select dry lotus leaf, lotus leaf should without insect pest, without going mouldy, free from admixture;
2) immersion is extracted: in dry lotus leaf, add 8 ~ 10 times to the water of lotus leaf quality, and be heated to 75 ~ 95 DEG C gradually, maintain the temperature at 75 ~ 95 DEG C, extraction time is 30 ~ 50min;
3) primary filter, clarification: the lotus leaf stoste obtained after lixiviate is carried out filtering, clarifying;
4) allocate: select the lotus leaf stoste 5 ~ 20% after clarification, add the white granulated sugar of 1 ~ 3% again, the L MALIC ACID of 0.1 ~ 0.2%, the citric acid of 0.1 ~ 0.2%, the acesulfame potassium of 0.01 ~ 0.03%, the calgon of 0.05 ~ 0.2% and appropriate flavoring essence, complement to 100% to purify Drinking Water, obtains pistac to yellow lotus leaf beverage after mixing;
5) secondary filter: lotus leaf beverage step 4) obtained filters again;
6) instantaneously sterilising: the lotus leaf beverage after the secondary filter after above-mentioned allotment is heated to more than 130 DEG C in closed system, 10 seconds time;
7) filling, sealing: the lotus leaf beverage after instantaneously sterilising is carried out while hot filling, sealing;
8) high-temperature sterilization: filling lotus leaf beverage is carried out secondary high-temperature sterilizing 10min when 80 DEG C and obtains finished product.
The present invention adopts technique scheme, first selects high-quality dried waterlily leaf, and dried waterlily leaf has lotus leaf fragrant; Dried waterlily leaf is carried out hot water immersion to extract, the water-soluble polysaccharide in lotus leaf is by being dissolved in the lotus leaf stoste after extraction; Allocate after primary filter, clarification are carried out to lotus leaf stoste, by the sour-sweet degree of white granulated sugar, proportion adjustment lotus leaf beverage between citric acid and acesulfame potassium, regulated the color and luster of lotus leaf beverage by calgon, improve the mouthfeel of lotus leaf beverage; Again deployed lotus leaf beverage is carried out secondary filter, uperization, encapsulation and high-temperature sterilization, finally obtain the filling drink of lotus leaf of safety, environmental protection; This lotus leaf beverage is pistac to yellow, has various health care functions, comprises summer heat relieving and dampness eliminating, promotes the production of body fluid to quench thirst, scattered silt is antipyretic, diuresis defaecation; And the Nuciferine in drink has the Antilipemic health effect of outstanding effect of weight reducing and brilliance.
Detailed description of the invention
Below the preferred embodiments of the invention are described in further detail.
Embodiment 1:
Select without insect pest, without going mouldy, the dry lotus leaf of pure high-quality, in dry lotus leaf, add 8 times to the water of lotus leaf quality, and be heated to 75 DEG C gradually, maintain the temperature at 75 DEG C, extraction time is obtain lotus leaf stoste after 50min; The lotus leaf stoste obtained after lixiviate is carried out filtering, clarifying; Lotus leaf stoste 5% after clarification, add the white granulated sugar of 3% again, the L MALIC ACID of 0.2%, the citric acid of 0.1%, the acesulfame potassium of 0.03%, the calgon of 0.05% and appropriate flavoring essence, complement to 100% to purify Drinking Water, obtain the lotus leaf beverage of pistac after mixing; Deployed lotus leaf beverage is being filtered again, lotus leaf beverage is being heated to more than 130 DEG C in closed system, 10 seconds time; Lotus leaf beverage after instantaneously sterilising is carried out while hot filling, sealing; Filling lotus leaf beverage is carried out secondary high-temperature sterilizing 10min when 80 DEG C and obtains finished product.
Embodiment 2:
Select without insect pest, without going mouldy, the dry lotus leaf of pure high-quality, in dry lotus leaf, add 10 times to the water of lotus leaf quality, and be heated to 95 DEG C gradually, maintain the temperature at 95 DEG C, extraction time is obtain lotus leaf stoste after 30min; The lotus leaf stoste obtained after lixiviate is carried out filtering, clarifying; Lotus leaf stoste 10% after clarification, add the white granulated sugar of 2% again, the L MALIC ACID of 0.1%, the citric acid of 0.15%, the acesulfame potassium of 0.02%, the calgon of 0.1% and appropriate flavoring essence, complement to 100% to purify Drinking Water, obtain the lotus leaf beverage of pistac after mixing; Deployed lotus leaf beverage is being filtered again, lotus leaf beverage is being heated to more than 130 DEG C in closed system, 10 seconds time; Lotus leaf beverage after instantaneously sterilising is carried out while hot filling, sealing; Filling lotus leaf beverage is carried out secondary high-temperature sterilizing 10min when 80 DEG C and obtains finished product.
Embodiment 3:
Select without insect pest, without going mouldy, the dry lotus leaf of pure high-quality, in dry lotus leaf, add 9 times to the water of lotus leaf quality, and be heated to 85 DEG C gradually, maintain the temperature at 85 DEG C, extraction time is obtain lotus leaf stoste after 40min; The lotus leaf stoste obtained after lixiviate is carried out filtering, clarifying; Lotus leaf stoste 15% after clarification, add the white granulated sugar of 2% again, the L MALIC ACID of 0.1%, the citric acid of 0.2%, the acesulfame potassium of 0.02%, the calgon of 0.15% and appropriate flavoring essence, complement to 100% to purify Drinking Water, obtain yellowish green lotus leaf beverage after mixing; Deployed lotus leaf beverage is being filtered again, lotus leaf beverage is being heated to more than 130 DEG C in closed system, 10 seconds time; Lotus leaf beverage after instantaneously sterilising is carried out while hot filling, sealing; Filling lotus leaf beverage is carried out secondary high-temperature sterilizing 10min when 80 DEG C and obtains finished product.
Embodiment 4:
Select without insect pest, without going mouldy, the dry lotus leaf of pure high-quality, in dry lotus leaf, add 10 times to the water of lotus leaf quality, and be heated to 85 DEG C gradually, maintain the temperature at 85 DEG C, extraction time is obtain lotus leaf stoste after 50min; The lotus leaf stoste obtained after lixiviate is carried out filtering, clarifying; Lotus leaf stoste 15% after clarification, add the white granulated sugar of 2% again, the L MALIC ACID of 0.1%, the citric acid of 0.2%, the acesulfame potassium of 0.02%, the calgon of 0.15% and appropriate flavoring essence, complement to 100% to purify Drinking Water, obtain yellowish green lotus leaf beverage after mixing; Deployed lotus leaf beverage is being filtered again, lotus leaf beverage is being heated to more than 130 DEG C in closed system, 10 seconds time; Lotus leaf beverage after instantaneously sterilising is carried out while hot filling, sealing; Filling lotus leaf beverage is carried out secondary high-temperature sterilizing 10min when 80 DEG C and obtains finished product.
Embodiment 5:
Select lotus leaf stoste 20%, then add the white granulated sugar of 1%, the L MALIC ACID of 0.2%, the citric acid of 0.2%, the acesulfame potassium of 0.01%, the calgon of 0.2% and appropriate flavoring essence, complement to 100% to purify Drinking Water, after mixing, obtain yellow lotus leaf beverage; Other processing steps are with implementing 4.
Claims (1)
1. a processing technology for lotus leaf beverage, is characterized in that comprising the following steps:
1) select materials: select dry lotus leaf, lotus leaf should without insect pest, without going mouldy, free from admixture;
2) immersion is extracted: add in dry lotus leaf 8 ~ 10 times with the water of lotus leaf quality, and be heated to 75 ~ 95 DEG C gradually, maintain the temperature at 75 ~ 95 DEG C, extraction time is 30 ~ 50min;
3) primary filter, clarification: the lotus leaf stoste obtained after lixiviate is carried out filtering, clarifying;
4) allocate: select the lotus leaf stoste 5 ~ 20% after clarification, add the white granulated sugar of 1 ~ 3% again, the L MALIC ACID of 0.1 ~ 0.2%, the citric acid of 0.1 ~ 0.2%, the acesulfame potassium of 0.01 ~ 0.03%, the calgon of 0.05 ~ 0.2% and appropriate flavoring essence, complement to 100% to purify Drinking Water, obtains pistac to yellow lotus leaf beverage after mixing;
5) secondary filter: lotus leaf beverage step 4) obtained filters again;
6) instantaneously sterilising: the lotus leaf beverage after the secondary filter after above-mentioned allotment is heated to more than 130 DEG C in closed system, 10 seconds time;
7) filling, sealing: the lotus leaf beverage after instantaneously sterilising is carried out while hot filling, sealing;
8) high-temperature sterilization: filling lotus leaf beverage is carried out secondary high-temperature sterilizing 10min when 80 DEG C and obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410516612.6A CN104305443A (en) | 2014-09-30 | 2014-09-30 | Lotus leaf beverage processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410516612.6A CN104305443A (en) | 2014-09-30 | 2014-09-30 | Lotus leaf beverage processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305443A true CN104305443A (en) | 2015-01-28 |
Family
ID=52360878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410516612.6A Pending CN104305443A (en) | 2014-09-30 | 2014-09-30 | Lotus leaf beverage processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305443A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897608A (en) * | 2017-12-08 | 2018-04-13 | 安徽清华农业发展有限公司 | A kind of production method of lotus leaf juice |
| CN113100368A (en) * | 2021-04-29 | 2021-07-13 | 安徽大学 | Antioxidant lotus leaf beverage and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100386640B1 (en) * | 2002-11-08 | 2003-06-02 | Myoung Seol Cha Co Ltd | Process for preparing lotus leaves tea drink |
-
2014
- 2014-09-30 CN CN201410516612.6A patent/CN104305443A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100386640B1 (en) * | 2002-11-08 | 2003-06-02 | Myoung Seol Cha Co Ltd | Process for preparing lotus leaves tea drink |
Non-Patent Citations (1)
| Title |
|---|
| 黄阿根，等: "荷叶饮料的工艺研究", 《江苏农业研究》, vol. 21, no. 4, 31 December 2000 (2000-12-31), pages 54 - 57 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897608A (en) * | 2017-12-08 | 2018-04-13 | 安徽清华农业发展有限公司 | A kind of production method of lotus leaf juice |
| CN113100368A (en) * | 2021-04-29 | 2021-07-13 | 安徽大学 | Antioxidant lotus leaf beverage and preparation method thereof |
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Application publication date: 20150128 |