CN104351867A - Processing technology of minty red bayberry nectar - Google Patents
Processing technology of minty red bayberry nectar Download PDFInfo
- Publication number
- CN104351867A CN104351867A CN201410542005.7A CN201410542005A CN104351867A CN 104351867 A CN104351867 A CN 104351867A CN 201410542005 A CN201410542005 A CN 201410542005A CN 104351867 A CN104351867 A CN 104351867A
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- CN
- China
- Prior art keywords
- nectar
- red bayberry
- peppermint
- lemonade
- processing technology
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- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a processing technology of minty red bayberry nectar. The processing technology comprises the following steps: (A), preparation of mint lemonade; (B), blending of the red bayberry nectar; (C), preparation of the minty red bayberry nectar: the mint lemonade and the red bayberry nectar are mixed in a weight ratio of (4-6): 1 and placed in a clean container to obtain a mixed solution; and (D), impregnation of the minty red bayberry nectar: the mixed solution is impregnated at the impregnation temperature of 50-60 DEG C for 50-60 min. With adoption of the scheme, the minty red bayberry nectar which is good in taste and has advantages of mint lemon and red bayberry simultaneously can be provided, and the processing technology is simple.
Description
Technical field
The present invention relates to field of beverage, particularly relate to a kind of processing technology of peppermint red bayberry nectar.
Background technology
Peppermint is cool in nature, taste is pungent, has dispelling wind and heat from the body, the clear sharp head, relieve sore throat promoting eruption, effect of soothing the liver promoting the circulation of qi.The traditional Chinese medical science is thought, is that medicine can be controlled dispelling wind, dispels the heat, ward off the diseases such as dirty, removing toxic substances, affection of exogenous wind-heat, headache, abscess of throat, the stagnant inflatable of food, aphtha, toothache, stagnation of QI due to depression of the liver with peppermint.
British scientist research shows, dried peppermint leaf has special effect to Therapeutic cancer.
Also found by research, peppermint can play the effect of some antibiotic, and to herpes simplex virus, vaccinia virus, simlik forest virus and popular parotid gland virus all have inhibitory action.Also there is protective effect to human central nervous.
Lemon is one of fruit having medical value most in the world, and it is rich in vitamin C, B1, B2, calcium, phosphorus, iron, citric acid, malic acid etc., very favourable to human body.
Red bayberry is the distinctive characteristic fruit of south China, enrich aldehydes matter and anthocyanidin contained by red bayberry are the materials be the most recklessly worth in various nutritional labeling, can play the free radical eliminated in human body, promote that erythrolabe synthesizes, improves the multiple pharmacologically actives such as circulation, antiulcer, anti-inflammatory.This material is again the most responsive different processing processing stage simultaneously, the most easily loses.
And in the market also not by beverage that peppermint lemon and cranberry juice combine.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of processing technology of peppermint red bayberry nectar, and a kind of mouthfeel can be provided good, have the peppermint red bayberry nectar of peppermint, lemon and red bayberry advantage, and its processing technology is simple simultaneously.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: the processing technology providing a kind of mint flavored red bayberry nectar, comprises following steps:
A), the preparation of peppermint lemonade: the dried peppermint leaf cleaned, drain and springwater are fed intake by weight 1:4-6 ratio and makes Peppermint Water, pour in Peppermint Water after again lemon section being blended, heating is boiled, heat while stirring, after solid content is leached, then add after honey stirs and obtain peppermint lemonade;
B), the allotment of red bayberry nectar: after red bayberry being put into light salt brine immersion, meat is got in stoning, adds water than 9-11 ratio in 1, and big fire heating adds white granulated sugar after boiling and obtains red bayberry nectar;
C), the preparation of peppermint red bayberry nectar: above-mentioned peppermint lemonade and red bayberry nectar are mixed to be placed in clean container by weight 4-6:1 obtain mixed liquor;
D), the dipping of peppermint red bayberry nectar: above-mentioned mixed liquor is flooded, dipping temperature: 50 ~ 60 DEG C, dip time: 50 ~ 60min.
2, the processing technology of mint flavored red bayberry nectar according to claim 1, is characterized in that: A) in leach can be off the pot when solid content reaches more than 22.0% of its total amount, then add after honey stirs and obtain peppermint lemonade.
The invention has the beneficial effects as follows: the processing technology of peppermint red bayberry nectar of the present invention, provide a kind of mouthfeel good, there is the mint flavored red bayberry nectar of peppermint, lemon and red bayberry advantage, and its processing technology is simple simultaneously.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
A processing technology for mint flavored red bayberry nectar, comprises following steps:
A), the preparation of peppermint lemonade: the dried peppermint leaf cleaned, drain and springwater are fed intake by weight 1:4-6 ratio and makes Peppermint Water, pour in Peppermint Water after again lemon section being blended, heating is boiled, heat while stirring, after solid content is leached, then add after honey stirs and obtain peppermint lemonade;
B), the allotment of red bayberry nectar: after red bayberry being put into light salt brine immersion, meat is got in stoning, adds water than 9-11 ratio in 1, and big fire heating adds white granulated sugar after boiling and obtains red bayberry nectar;
C), the preparation of peppermint red bayberry nectar: above-mentioned peppermint lemonade and red bayberry nectar are mixed to be placed in clean container by weight 4-6:1 obtain mixed liquor;
D), the dipping of peppermint red bayberry nectar: above-mentioned mixed liquor is flooded, dipping temperature: 50 ~ 60 DEG C, dip time: 50 ~ 60min.
Leaching wherein: A) can be off the pot when solid content reaches more than 22.0% of its total amount, then adds after honey stirs and obtain peppermint lemonade.
The invention has the beneficial effects as follows: the processing technology of peppermint red bayberry nectar of the present invention, provide a kind of mouthfeel good, there is the mint flavored red bayberry nectar of peppermint, lemon and red bayberry advantage, and its processing technology is simple simultaneously.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (2)
1. a processing technology for mint flavored red bayberry nectar, comprises following steps:
A), the preparation of peppermint lemonade: the dried peppermint leaf cleaned, drain and springwater are fed intake by weight 1:4-6 ratio and makes Peppermint Water, pour in Peppermint Water after again lemon section being blended, heating is boiled, heat while stirring, after solid content is leached, then add after honey stirs and obtain peppermint lemonade;
B), the allotment of red bayberry nectar: after red bayberry being put into light salt brine immersion, meat is got in stoning, adds water than 9-11 ratio in 1, and big fire heating adds white granulated sugar after boiling and obtains red bayberry nectar;
C), the preparation of peppermint red bayberry nectar: above-mentioned peppermint lemonade and red bayberry nectar are mixed to be placed in clean container by weight 4-6:1 obtain mixed liquor;
D), the dipping of peppermint red bayberry nectar: above-mentioned mixed liquor is flooded, dipping temperature: 50 ~ 60 DEG C, dip time: 50 ~ 60min.
2. the processing technology of mint flavored red bayberry nectar according to claim 1, is characterized in that: A) in leach can be off the pot when solid content reaches more than 22.0% of its total amount, then add after honey stirs and obtain peppermint lemonade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410542005.7A CN104351867A (en) | 2014-10-15 | 2014-10-15 | Processing technology of minty red bayberry nectar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410542005.7A CN104351867A (en) | 2014-10-15 | 2014-10-15 | Processing technology of minty red bayberry nectar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351867A true CN104351867A (en) | 2015-02-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410542005.7A Pending CN104351867A (en) | 2014-10-15 | 2014-10-15 | Processing technology of minty red bayberry nectar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351867A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301105A (en) * | 2008-06-13 | 2008-11-12 | 华南农业大学 | Preserved gale solid particle and drink products and preparation thereof |
| CN102038246A (en) * | 2009-10-21 | 2011-05-04 | 赵鑫 | Orange-grape-red bayberry juice |
| CN103519038A (en) * | 2013-10-25 | 2014-01-22 | 刘秋霞 | Aarbutus jam and preparation method of arbutus jam |
-
2014
- 2014-10-15 CN CN201410542005.7A patent/CN104351867A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301105A (en) * | 2008-06-13 | 2008-11-12 | 华南农业大学 | Preserved gale solid particle and drink products and preparation thereof |
| CN102038246A (en) * | 2009-10-21 | 2011-05-04 | 赵鑫 | Orange-grape-red bayberry juice |
| CN103519038A (en) * | 2013-10-25 | 2014-01-22 | 刘秋霞 | Aarbutus jam and preparation method of arbutus jam |
Non-Patent Citations (2)
| Title |
|---|
| 壹的梦想: "柠檬杨梅露", 《美食天下HTTP://HOME.MEISHICHINA.COM/RECIPE-129555.HTML》, 19 June 2013 (2013-06-19), pages 3 - 12 * |
| 没有那么多如果-1: "冰糖薄荷杨梅汤", 《下厨房HTTP://WWW.XIACHUFANG.COM/RECIPE/100263585/》, 1 June 2014 (2014-06-01), pages 1 - 9 * |
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| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150218 |
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| RJ01 | Rejection of invention patent application after publication |