CN105011313A - Preparation method of potentilla discolor fruit and vegetable drink - Google Patents
Preparation method of potentilla discolor fruit and vegetable drink Download PDFInfo
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- CN105011313A CN105011313A CN201510480394.XA CN201510480394A CN105011313A CN 105011313 A CN105011313 A CN 105011313A CN 201510480394 A CN201510480394 A CN 201510480394A CN 105011313 A CN105011313 A CN 105011313A
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- potentilla discolor
- juice
- raw material
- drink
- potentilla
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- 241001571466 Potentilla discolor Species 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000012055 fruits and vegetables Nutrition 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000811 xylitol Substances 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 11
- 229960002675 xylitol Drugs 0.000 claims abstract description 11
- 206010012601 diabetes mellitus Diseases 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 6
- 235000016709 nutrition Nutrition 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 6
- 239000003765 sweetening agent Substances 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 4
- 235000013361 beverage Nutrition 0.000 claims description 27
- 235000013399 edible fruits Nutrition 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 21
- 235000013311 vegetables Nutrition 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000010009 beating Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 206010013911 Dysgeusia Diseases 0.000 claims description 8
- 230000035622 drinking Effects 0.000 claims description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 235000007983 food acid Nutrition 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 5
- 239000011812 mixed powder Substances 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 238000009288 screen filtration Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002562 thickening agent Substances 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 241000522190 Desmodium Species 0.000 claims description 4
- 241000132171 Phryma leptostachya Species 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000019614 sour taste Nutrition 0.000 claims description 4
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 240000008918 Chaenomeles cathayensis Species 0.000 claims description 2
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 244000246386 Mentha pulegium Species 0.000 claims description 2
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 2
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 2
- 244000004005 Nypa fruticans Species 0.000 claims description 2
- 235000005305 Nypa fruticans Nutrition 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 235000001050 hortel pimenta Nutrition 0.000 claims description 2
- 239000001771 mentha piperita Substances 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 208000001848 dysentery Diseases 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 239000002075 main ingredient Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000001556 precipitation Methods 0.000 abstract 1
- 238000002203 pretreatment Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 3
- 229960005055 sodium ascorbate Drugs 0.000 description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 241000304432 Sedum sarmentosum Species 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000023597 hemostasis Effects 0.000 description 2
- 201000004792 malaria Diseases 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 206010002515 Animal bite Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 235000007519 Chimonanthus praecox Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 241000217776 Holocentridae Species 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 240000001359 Origanum dictamnus Species 0.000 description 1
- 235000015987 Origanum dictamnus Nutrition 0.000 description 1
- 235000004383 Origanum vulgare subsp. vulgare Nutrition 0.000 description 1
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 1
- 244000079529 Pyrus serotina Species 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 244000000053 intestinal parasite Species 0.000 description 1
- 201000005630 leukorrhea Diseases 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 206010046901 vaginal discharge Diseases 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
-
- 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
Abstract
The invention discloses a preparation method of a potentilla discolor fruit and vegetable drink. Potentilla discolor is adopted as a main ingredient. The potentilla discolor fruit and vegetable drink is processed through the steps of raw material pre-treatment, pulping, filtering, mixing, homogenizing, sterilizing, canning, checking, storage and the like. Nutrient substances of potentilla discolor can be fully reserved in the fruit and vegetable drink produced through the method, through homogenizing, the color and the luster of the drink are stable, and layering and precipitation are avoided; xylitol is adopted as a sweetening agent, and the drink is delicious and suitable for being drunk by diabetic patients. The method is simple in operation and easy to grasp. The drink in abundant in nutrition and convenient to drink, and has the effects of clearing and facilitating the intestines and the stomach, clearing away heat and toxic materials, stopping dysentery and blood, removing stasis, promoting fresh blood production and the like.
Description
Technical field
The present invention relates to a kind of processing method of beverage made of fruits or vegetables, especially relate to a kind of preparation method of potentilla discolor beverage made of fruits or vegetables.
Background technology
Potentilla discolor is a kind of perennial herb, can do medicinal, and be generally grown under low mound patana or sparse woods in thick grass, herb all can be used as medicine, and property is flat, sweet, the micro-hardship of taste, nontoxic." detailed outline " is recorded: " controlling haematemesis, lower blood, metrorrhagia, malaria, carbuncle sore "." vegetation is side just " records: " clear sharp stomach, except rheumatism.Control red white protracted dysentery and become infantile malnutrition due to digestive disturbances or intestinalparasites, be coated with and dislike dog bite." there is the effects such as clearing heat and detoxicating, cooling blood and hemostasis, dysentery, diarrhoea, leukorrhea, malaria can be treated, spit blood, have blood in stool, the illness such as traumatism and bleeding.
At present, potentilla discolor is taken as the processed utilization of a kind of Chinese medicine mostly, also have the raw material of potentilla discolor as the product such as wine, spices, existing processing method can not utilize the nutritional labeling of potentilla discolor completely, there is the defect that development of raw materials utilizes not comprehensively, utilization rate is not high.
Summary of the invention
The present invention is directed to the defect that above-mentioned potentilla discolor develops not comprehensively, utilization rate is not high, technical problem to be solved is that raw material is made in potentilla discolor, through the potentilla discolor beverage made of fruits or vegetables that the step such as making beating, allotment, homogeneous is processed into, a kind of nutritious, delicious taste is provided, drinks the preparation method of potentilla discolor beverage made of fruits or vegetables easily.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for potentilla discolor beverage made of fruits or vegetables, is characterized in that, adopts following steps:
A, pretreatment of raw material: get without the potentilla discolor of disease and pest, fresh mature, desmodium, lopseed, dried peppermint leaf and tender stem, after cleaning, cut into the segment that 2cm is long, for subsequent use, raw material is cut into segment, is convenient to the making beating of raw material;
B, making beating: in the mixed material of the desmodium section of the potentilla discolor section of 8kg, 0.5kg, the lopseed section of 0.5kg, the peppermint of 0.5kg, add the water of 30kg and the vitamin c of 0.2kg, mix and fully to pull an oar afterwards, be processed into potentilla discolor slurry, add vitamin c, avoid the nutriment in raw material oxidized, fully retain the nutritional labeling of raw material;
C, filtration: by potentilla discolor slurry 200 object screen filtrations, obtained potentilla discolor juice;
D, allotment: get potentilla discolor juice 30kg, xylitol 10kg, haw juice 2kg, nipa palm juice 1kg, Chinese flowering quince juice 1kg, mango juice 1kg, food acids 0.5kg, essence 0.3kg, gelatin 0.2kg, potassium sorbate 0.05kg, thickener 0.08kg, add water to 100kg, stir, make mixed liquor, xylitol, as sweetener, can not improve drinking person blood-sugar content, suitable for patients with diabetes mellitus, scope of drinking is wide, also makes drinks taste sweet and sour taste, long times of aftertaste simultaneously;
E, homogeneous: by the mixed powder homogeneous process stirred, temperature is 80 DEG C, and pressure is 20Mpa, repeat homogeneous 2 times, repeatedly homogeneous can improve mouthfeel and the quality of finished beverage;
F, sterilization: adopt instantaneous sterilization method, temperature 125 DEG C, time 6s, obtained potentilla discolor beverage made of fruits or vegetables;
G, canned: the potentilla discolor beverage made of fruits or vegetables after sterilization is cooled to 35 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Beneficial effect: adopt the beverage made of fruits or vegetables that this method is produced, the nutriment of abundant reservation potentilla discolor, the color stability of beverage is made by homogeneous, avoid layering and precipitating, adopt xylitol as sweetener, not only make the good to eat but also suitable for patients with diabetes mellitus of drinks taste, this method is simple to operate, be easy to grasp, beverage is nutritious, drink conveniently, has the effects such as clearing heat and detoxicating, cooling blood and hemostasis, treatment dysentery.
Detailed description of the invention
Embodiment 1:
A preparation method for potentilla discolor beverage made of fruits or vegetables, is characterized in that: adopt following steps:
A, pretreatment of raw material: get the potentilla discolor leaf without disease and pest, fresh mature and tender stem, cut into the segment that 1cm is long after cleaning, for subsequent use, segment is cut in potentilla discolor, is convenient to the making beating of potentilla discolor;
B, making beating: in the potentilla discolor section of 10kg, add the water of 20kg and the sodium ascorbate of 0.1kg, mix and fully to pull an oar afterwards, be processed into potentilla discolor slurry, add sodium ascorbate, avoid the nutriment in raw material oxidized, fully retain the nutritional labeling of raw material;
C, filtration: by potentilla discolor slurry 180 object screen filtrations, obtained potentilla discolor juice;
D, allotment: get potentilla discolor juice 20kg, xylitol 6kg, food acids 0.3kg, essence 0.1kg, gelatin 0.1kg, potassium sorbate 0.03kg, thickener 0.06kg, add water to 100kg, stir, make mixed liquor, xylitol, as sweetener, can not improve drinking person blood-sugar content, suitable for patients with diabetes mellitus, scope of drinking is wide, also makes drinks taste sweet and sour taste, long times of aftertaste simultaneously;
E, homogeneous: by the mixed powder homogeneous process stirred, temperature is 70 DEG C, and pressure is 30 Mpa, repeat homogeneous 4 times, repeatedly homogeneous can improve mouthfeel and the quality of finished beverage;
F, sterilization: adopt instantaneous sterilization method, temperature 120 DEG C, time 10s, obtained potentilla discolor beverage made of fruits or vegetables;
G, canned: the potentilla discolor beverage made of fruits or vegetables after sterilization is cooled to 30 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Embodiment 2:
A preparation method for potentilla discolor beverage made of fruits or vegetables, is characterized in that: adopt following steps:
A, pretreatment of raw material: get without the potentilla discolor of disease and pest, fresh mature, stringy stonecrop, lampwick blade of grass and tender stem, after cleaning, cut into the segment that 1.5cm is long, for subsequent use, raw material is cut into segment, is convenient to the making beating of raw material;
B, making beating: in the mixed material of the potentilla discolor section of 8kg, the stringy stonecrop section of 1kg, the rush section of 1kg, add the water of 25kg and the natrium citricum of 0.15kg, mix and fully to pull an oar afterwards, be processed into potentilla discolor slurry, add natrium citricum, avoid the nutriment in raw material oxidized, fully retain the nutritional labeling of raw material;
C, filtration: by potentilla discolor slurry 190 object screen filtrations, obtained potentilla discolor juice;
D, allotment: get potentilla discolor juice 25kg, xylitol 8kg, water caltrop juice 3kg, sand pear juice 2kg, wintersweet juice 1kg, food acids 0.4kg, essence 0.2kg, gelatin 0.15kg, potassium sorbate 0.04kg, thickener 0.07kg, add water to 100kg, stir, make mixed liquor, xylitol, as sweetener, can not improve drinking person blood-sugar content, suitable for patients with diabetes mellitus, scope of drinking is wide, also makes drinks taste sweet and sour taste, long times of aftertaste simultaneously;
E, homogeneous: by the mixed powder homogeneous process stirred, temperature is 75 DEG C, and pressure is 25 Mpa, repeat homogeneous 3 times, repeatedly homogeneous can improve mouthfeel and the quality of finished beverage;
F, sterilization: adopt instantaneous sterilization method, temperature 123 DEG C, time 8s, obtained potentilla discolor beverage made of fruits or vegetables;
G, canned: the potentilla discolor beverage made of fruits or vegetables after sterilization is cooled to 33 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Embodiment 3:
A preparation method for potentilla discolor beverage made of fruits or vegetables, is characterized in that, adopts following steps:
A, pretreatment of raw material: get the potentilla discolor leaf without disease and pest, fresh mature and tender stem, cut into the segment that 1-2cm is long after cleaning, for subsequent use;
B, making beating: in potentilla discolor section, add its weight 2-3 water doubly and the sodium ascorbate of 1-2%, fully pull an oar, be processed into potentilla discolor slurry;
C, filtration: by potentilla discolor slurry 180-200 object screen filtration, obtained potentilla discolor juice;
D, allotment: get potentilla discolor juice 20-30 weight portion, xylitol 6-10 weight portion, food acids 0.3-0.5 weight portion, essence 0.1-0.3 weight portion, gelatin 0.1-0.2 weight portion, potassium sorbate 0.03-0.05 weight portion, thickener 0.06-0.08 weight portion, add water to 100 weight portions, stir, make mixed liquor;
E, homogeneous: by the mixed powder homogeneous process stirred, temperature is 70-80 DEG C, and pressure is 20-30 Mpa, repeat homogeneous 2-4 time;
F, sterilization: adopt instantaneous sterilization method, temperature 120-125 DEG C, time 6-10s, obtained potentilla discolor beverage made of fruits or vegetables;
G, canned: the potentilla discolor beverage made of fruits or vegetables after sterilization is cooled to 30-35 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for potentilla discolor beverage made of fruits or vegetables, is characterized in that, adopts following steps:
A, pretreatment of raw material: get without the potentilla discolor of disease and pest, fresh mature, desmodium, lopseed, dried peppermint leaf and tender stem, after cleaning, cut into the segment that 2cm is long, for subsequent use, raw material is cut into segment, is convenient to the making beating of raw material;
B, making beating: in the mixed material of the desmodium section of the potentilla discolor section of 8kg, 0.5kg, the lopseed section of 0.5kg, the peppermint of 0.5kg, add the water of 30kg and the vitamin c of 0.2kg, mix and fully to pull an oar afterwards, be processed into potentilla discolor slurry, add vitamin c, avoid the nutriment in raw material oxidized, fully retain the nutritional labeling of raw material;
C, filtration: by potentilla discolor slurry 200 object screen filtrations, obtained potentilla discolor juice;
D, allotment: get potentilla discolor juice 30kg, xylitol 10kg, haw juice 2kg, nipa palm juice 1kg, Chinese flowering quince juice 1kg, mango juice 1kg, food acids 0.5kg, essence 0.3kg, gelatin 0.2kg, potassium sorbate 0.05kg, thickener 0.08kg, add water to 100kg, stir, make mixed liquor, xylitol, as sweetener, can not improve drinking person blood-sugar content, suitable for patients with diabetes mellitus, scope of drinking is wide, also makes drinks taste sweet and sour taste, long times of aftertaste simultaneously;
E, homogeneous: by the mixed powder homogeneous process stirred, temperature is 80 DEG C, and pressure is 20Mpa, repeat homogeneous 2 times, repeatedly homogeneous can improve mouthfeel and the quality of finished beverage;
F, sterilization: adopt instantaneous sterilization method, temperature 125 DEG C, time 6s, obtained potentilla discolor beverage made of fruits or vegetables;
G, canned: the potentilla discolor beverage made of fruits or vegetables after sterilization is cooled to 35 DEG C, canned under sterile vacuum environment;
H, inspection, storage: whether canned qualified, preserve under normal temperature if checking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510480394.XA CN105011313A (en) | 2015-08-08 | 2015-08-08 | Preparation method of potentilla discolor fruit and vegetable drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510480394.XA CN105011313A (en) | 2015-08-08 | 2015-08-08 | Preparation method of potentilla discolor fruit and vegetable drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105011313A true CN105011313A (en) | 2015-11-04 |
Family
ID=54401914
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510480394.XA Pending CN105011313A (en) | 2015-08-08 | 2015-08-08 | Preparation method of potentilla discolor fruit and vegetable drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105011313A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105594874A (en) * | 2016-02-25 | 2016-05-25 | 柏绿山 | Taglam plant milk and making process thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0143781B1 (en) * | 1988-11-25 | 1998-07-15 | 오오가 노리오 | Tape cassette adaptor |
| CN1489920A (en) * | 2002-10-15 | 2004-04-21 | 刘玉峰 | Chinese herbal medicinal tea and preparation thereof |
| CN101564070A (en) * | 2008-04-23 | 2009-10-28 | 刘泳宏 | Natural qi invigorating and lung moistening tea and processing method |
| CN101683161A (en) * | 2008-09-26 | 2010-03-31 | 刘泳宏 | Natural tea drink capable of clearing away heat and production method |
| CN103494294A (en) * | 2013-09-28 | 2014-01-08 | 刘芳圃 | Diversecolor cinquefoil and mulberry leaf sugar-reducing healthcare beverage and preparation method thereof |
-
2015
- 2015-08-08 CN CN201510480394.XA patent/CN105011313A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0143781B1 (en) * | 1988-11-25 | 1998-07-15 | 오오가 노리오 | Tape cassette adaptor |
| CN1489920A (en) * | 2002-10-15 | 2004-04-21 | 刘玉峰 | Chinese herbal medicinal tea and preparation thereof |
| CN101564070A (en) * | 2008-04-23 | 2009-10-28 | 刘泳宏 | Natural qi invigorating and lung moistening tea and processing method |
| CN101683161A (en) * | 2008-09-26 | 2010-03-31 | 刘泳宏 | Natural tea drink capable of clearing away heat and production method |
| CN103494294A (en) * | 2013-09-28 | 2014-01-08 | 刘芳圃 | Diversecolor cinquefoil and mulberry leaf sugar-reducing healthcare beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105594874A (en) * | 2016-02-25 | 2016-05-25 | 柏绿山 | Taglam plant milk and making process thereof |
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