CN106036315A - Processing method of ficus erecta and willow herb fruit-vegetable refreshing beverage - Google Patents
Processing method of ficus erecta and willow herb fruit-vegetable refreshing beverage Download PDFInfo
- Publication number
- CN106036315A CN106036315A CN201610399811.2A CN201610399811A CN106036315A CN 106036315 A CN106036315 A CN 106036315A CN 201610399811 A CN201610399811 A CN 201610399811A CN 106036315 A CN106036315 A CN 106036315A
- Authority
- CN
- China
- Prior art keywords
- liuyecai
- temperature
- juice
- fructus fici
- homogenizing
- 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.)
- Withdrawn
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 39
- 238000003672 processing method Methods 0.000 title claims abstract description 22
- 241000721098 Epilobium Species 0.000 title abstract description 9
- 235000008302 Chamaenerion angustifolium Nutrition 0.000 title abstract 8
- 241000933771 Ficus erecta Species 0.000 title abstract 8
- 238000002156 mixing Methods 0.000 claims abstract description 54
- 230000001954 sterilising effect Effects 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 57
- 235000013399 edible fruits Nutrition 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 25
- 210000002966 serum Anatomy 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 241000607479 Yersinia pestis Species 0.000 claims description 14
- 230000006378 damage Effects 0.000 claims description 14
- 201000010099 disease Diseases 0.000 claims description 14
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 14
- 238000010009 beating Methods 0.000 claims description 13
- 239000000243 solution Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 238000007689 inspection Methods 0.000 claims description 7
- 230000035800 maturation Effects 0.000 claims description 7
- 239000011812 mixed powder Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000002562 thickening agent Substances 0.000 claims description 7
- 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 6
- 239000011324 bead Substances 0.000 claims description 6
- 230000000249 desinfective effect Effects 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 235000007983 food acid Nutrition 0.000 claims description 6
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 6
- 239000010931 gold Substances 0.000 claims description 6
- 229910052737 gold Inorganic materials 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 229920000161 Locust bean gum Polymers 0.000 claims description 5
- 235000021433 fructose syrup Nutrition 0.000 claims description 5
- 235000010420 locust bean gum Nutrition 0.000 claims description 5
- 239000000711 locust bean gum Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 239000003814 drug Substances 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- 235000010082 Averrhoa carambola Nutrition 0.000 claims description 3
- 240000006063 Averrhoa carambola Species 0.000 claims description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 3
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 3
- 235000008708 Morus alba Nutrition 0.000 claims description 3
- 240000000249 Morus alba Species 0.000 claims description 3
- 235000005305 Nypa fruticans Nutrition 0.000 claims description 3
- 244000004005 Nypa fruticans Species 0.000 claims description 3
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 3
- 241001633680 Polygonatum odoratum Species 0.000 claims description 3
- 241000191418 Tetragonia <angiosperm> Species 0.000 claims description 3
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 239000000460 chlorine Substances 0.000 claims description 3
- 229910052801 chlorine Inorganic materials 0.000 claims description 3
- 229940079593 drug Drugs 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 244000182216 Mimusops elengi Species 0.000 claims 1
- 244000170916 Paeonia officinalis Species 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 208000014674 injury Diseases 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000008736 traumatic injury Effects 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000001814 pectin Substances 0.000 abstract description 2
- 235000010987 pectin Nutrition 0.000 abstract description 2
- 229920001277 pectin Polymers 0.000 abstract description 2
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 238000001556 precipitation Methods 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 description 13
- 241000628997 Flos Species 0.000 description 7
- 238000004140 cleaning Methods 0.000 description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 241000121254 Afzelia xylocarpa Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- 206010033546 Pallor Diseases 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 2
- 235000012405 Artemisia integrifolia Nutrition 0.000 description 2
- 241000584312 Artemisia integrifolia Species 0.000 description 2
- 235000002722 Dioscorea batatas Nutrition 0.000 description 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 2
- 240000001811 Dioscorea oppositifolia Species 0.000 description 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 2
- 244000249585 Elaeagnus conferta Species 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 229920002148 Gellan gum Polymers 0.000 description 2
- 241000756137 Hemerocallis Species 0.000 description 2
- 241001365031 Isodon japonicus Species 0.000 description 2
- 240000002624 Mespilus germanica Species 0.000 description 2
- 244000179886 Moringa oleifera Species 0.000 description 2
- 235000011347 Moringa oleifera Nutrition 0.000 description 2
- 101150072055 PAL1 gene Proteins 0.000 description 2
- 241000736199 Paeonia Species 0.000 description 2
- 235000008598 Paeonia lactiflora Nutrition 0.000 description 2
- 244000236658 Paeonia lactiflora Species 0.000 description 2
- 235000000370 Passiflora edulis Nutrition 0.000 description 2
- 244000288157 Passiflora edulis Species 0.000 description 2
- 244000134540 Polymnia sonchifolia Species 0.000 description 2
- 235000003406 Polymnia sonchifolia Nutrition 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 235000002357 Ribes grossularia Nutrition 0.000 description 2
- 244000171263 Ribes grossularia Species 0.000 description 2
- 240000001890 Ribes hudsonianum Species 0.000 description 2
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 2
- 235000001466 Ribes nigrum Nutrition 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 235000010492 gellan gum Nutrition 0.000 description 2
- 239000000216 gellan gum Substances 0.000 description 2
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000688694 Cheilanthes argentea Species 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000006487 Euryale ferox Nutrition 0.000 description 1
- 244000268590 Euryale ferox Species 0.000 description 1
- 241000218218 Ficus <angiosperm> Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- OVSQVDMCBVZWGM-SJWGPRHPSA-N Hyperin Natural products O[C@H]1[C@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-SJWGPRHPSA-N 0.000 description 1
- FVQOMEDMFUMIMO-UHFFFAOYSA-N Hyperosid Natural products OC1C(O)C(O)C(CO)OC1OC1C(=O)C2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 FVQOMEDMFUMIMO-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000000421 Lepidium meyenii Nutrition 0.000 description 1
- 240000000759 Lepidium meyenii Species 0.000 description 1
- 235000016813 Lonicera caerulea var edulis Nutrition 0.000 description 1
- 240000007893 Lonicera caerulea var. edulis Species 0.000 description 1
- 241000169546 Lycium ruthenicum Species 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- IKMDFBPHZNJCSN-UHFFFAOYSA-N Myricetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC(O)=C(O)C(O)=C1 IKMDFBPHZNJCSN-UHFFFAOYSA-N 0.000 description 1
- QCIILLDRJZPUDI-UHFFFAOYSA-N Myricetin-3-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=C(O)C=2)=O)O1 QCIILLDRJZPUDI-UHFFFAOYSA-N 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000504539 Pedicularis henryi Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 235000008104 Prunus humilis Nutrition 0.000 description 1
- 241000057271 Prunus humilis Species 0.000 description 1
- 235000005706 Prunus prostrata Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- 241001480055 Quercus mongolica Species 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 235000018803 Rubus parvifolius Nutrition 0.000 description 1
- 240000005255 Rubus parvifolius Species 0.000 description 1
- 241000124033 Salix Species 0.000 description 1
- 241000612118 Samolus valerandi Species 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 241000596504 Tamarindus Species 0.000 description 1
- 235000000538 Terminalia arjuna Nutrition 0.000 description 1
- 244000071109 Terminalia arjuna Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 244000291414 Vaccinium oxycoccus Species 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 241001643642 Viticis Species 0.000 description 1
- 235000017190 Vitis vinifera subsp sylvestris Nutrition 0.000 description 1
- 244000237969 Vitis vulpina Species 0.000 description 1
- 235000017242 Vitis vulpina Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- -1 hydroxyl isomaltulose Chemical compound 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- 235000012902 lepidium meyenii Nutrition 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- PCOBUQBNVYZTBU-UHFFFAOYSA-N myricetin Natural products OC1=C(O)C(O)=CC(C=2OC3=CC(O)=C(O)C(O)=C3C(=O)C=2)=C1 PCOBUQBNVYZTBU-UHFFFAOYSA-N 0.000 description 1
- 235000007743 myricetin Nutrition 0.000 description 1
- 229940116852 myricetin Drugs 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 229940100243 oleanolic acid Drugs 0.000 description 1
- 230000003119 painkilling effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- OVSQVDMCBVZWGM-DTGCRPNFSA-N quercetin 3-O-beta-D-galactopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-DTGCRPNFSA-N 0.000 description 1
- BBFYUPYFXSSMNV-UHFFFAOYSA-N quercetin-7-o-galactoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 BBFYUPYFXSSMNV-UHFFFAOYSA-N 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 235000020416 water chestnut juice Nutrition 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- 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 processing method of a ficus erecta and willow herb fruit-vegetable refreshing beverage. The ficus erecta and willow herb fruit-vegetable refreshing beverage is prepared from ficus erecta and willow herbs as raw materials through processing steps including ficus erecta pretreatment, willow herb pretreatment, mixing, homogenizing, blending, homogenizing, sterilizing, canning and inspecting. The fruit-vegetable beverage produced with the processing method sufficiently reserves nutrient substances of the ficus erecta and the willow herbs; by means of repeated homogenization, color and luster of the beverage are stable, layered precipitation is avoided, and taste and quality of a finished beverage product are improved; by means of processing with a complex enzyme technology, a pectin layer in the raw materials can be sufficiently decomposed, more nutrient substances of the raw materials are separated out, and the utilization rate of the raw materials is increased; the method is simple to operate and easy to master, the beverage has high nutrient content, low calorie and great taste, is convenient to drink and has functions of diminishing inflammation, relieving pain, dispelling wind, eliminating dampness, treating traumatic injuries and the like, the development and utilization level of the ficus erecta and the willow herbs can be improved, waste is reduced, the beverage categories can be enriched, and nutritive value and economic value of the ficus erecta and the willow herbs can be improved.
Description
Technical field
The processing method that the present invention relates to a kind of beverage made of fruits or vegetables, especially relates to a kind of Fructus Fici Beecheyanae tasty and refreshing drink of LIUYECAI fruit and vegerable
The processing method of material.
Background technology
Fructus Fici Beecheyanae, for the perennial defoliation small arbor of Moraceae Ficus or shrub, begins to be loaded in " detailed outline ", under fruit portion Fructus Fici bar
Annex item in call: going out Sichuan, the height of tree eight, nine chi, leaf is little like Fructus Litchi, without Hua Ershi, sub such as Fructus Pruni pseudocerasi, again and again sew between branch, six,
July is ripe, and its taste is to sweet.There is the effect of removing dampness of dispeling the wind, stasis-dispelling and pain-killing.
LIUYECAI, is again Herba Ludwigiae Prostratae, Aleuritopteris argentea (Gmel.) Fee etc., for Oenotheraceae Epilobium herbaceos perennial, its lightly seasoned, property
Flat, LIUYECAI aerial parts contains gallic acid, 3-methoxyl group gallic acid, protocatechuic acid and hyperin.Additionally this product also contains
Kaempferol, Quercetin, myricetin, Quercetin-3-O-β-D-glucopyanoside, myricetin rutinoside and different Mongolian oak
Bucket acid.Additionally, leaf and flower are possibly together with Palmic acid, stearic acid, linoleic acid, oleanolic acid, Crataegolic acid, termentic acid, Terminalia arjuna
Acid and 23-hydroxyl termentic acid.The tender Seedling tender leaf of LIUYECAI can make salad cold dish；Root or all herbal medicine, can anti-inflammatory analgetic, dispel the wind
Dehumidifying, traumatic injury, promoting blood circulation and hemostasis, the effect of granulation promoting.
At present, Fructus Fici Beecheyanae, in addition to being eaten raw, is also used as medical material, but because of its inconvenience transport, value preserving time period also
Being to cause Fructus Fici Beecheyanae to can not get effectively to utilize, waste is serious, LIUYECAI in addition to being taken as vegetable and eating raw, be also processed to tea,
The product such as medicine, nutritional solution, and the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable with Fructus Fici Beecheyanae, LIUYECAI as Raw material processing, not yet
See Related product listing.
Summary of the invention
The mesh ground of the present invention be can not get effectively utilizing for existing Fructus Fici Beecheyanae, LIUYECAI develops comprehensively, product
The defect that kind is not enriched, to be solved technical problem is that by Fructus Fici Beecheyanae, LIUYECAI be raw material, through Fructus Fici Beecheyanae pretreatment,
The Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable that the steps such as LIUYECAI pretreatment, mixing, homogenizing, allotment are processed into, it is provided that Yi Zhongying
Support abundant, delicious taste, the processing method of the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable low in calories.
The present invention solves its technical problem and is adopted the technical scheme that:
The processing method of a kind of Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable, it is characterised in that below described processing method uses
Step:
1. Fructus Fici Beecheyanae pretreatment: select maturation, without pest and disease damage Fructus Fici Beecheyanae, gold bead, will screening, clean after 10kg
Fructus Fici Beecheyanae, 4kg, 2kg gold bead mix homogeneously prepare mixing raw material, and mixing raw material is carried out steam beating, vapor (steam) temperature
128 DEG C, fixation time 35s, puts into, after the mixing raw material chopping after completing, citric acid, the chlorine of 2.8% that mass fraction is 0.6%
Change in sodium mixed solution, pull an oar after soaking 50min, make Fructus Fici Beecheyanae serosity；
2. LIUYECAI pretreatment: take without pest and disease damage, the 10kg LIUYECAI of fresh mature, 6kg Folium Sennae, 4kg medlar bud, 1kg Chinese herbaceous peony
Medicine flower mix homogeneously prepares mixing raw material, cuts into the mixing dish section of 2mm length after being cleaned by mixing raw material, mixing dish section is being steamed
Stripping temperature is to complete when 131 DEG C, and fixation time is 25s, completes and terminates to add in backward mixing dish section the Sal of 0.3kg,
Mix is uniform, carries out steam beating after standing 60min under the conditions of 129 DEG C, and fixation time is 30s, after cooling down backward completing
Mixing dish section adds the Fructus Crataegi juice solution that concentration is 85% of 7kg, pulls an oar, be processed into LIUYECAI serosity；
3. mixing: take Fructus Fici Beecheyanae serosity 10kg, LIUYECAI serosity 6kg, Bulbus Lilii juice 2kg, common tetragonia leaf juice 1kg mix homogeneously, prepares
Mixed serum, adds the pectase of 0.18kg, the cellulase of 0.13kg, the saccharifying enzyme of 0.04kg, temperature in mixed serum
Controlling 48 DEG C, the time controls 5h, after enzymolysis completes, by the mixed serum after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature
135 DEG C, drop temperature 49 DEG C；
4. homogenizing: be 57 DEG C in temperature by the mixed liquor after sterilizing, pressure is to carry out homogenizing under conditions of 34Mpa, homogenizing 2 times,
Prepare raw slurry；
5. allotment: take raw slurry 4kg, high fructose syrup 2kg, polygonatum odoratum juice 1kg, star fruit juice 1kg, mulberry juice 0.5kg, nipa palm juice
0.5kg, food acids 0.1kg, essence 0.07kg, melon glue 0.02kg, locust bean gum 0.01kg, potassium sorbate 0.004kg, thickening agent
0.003kg, adds water to 30kg, stirs, and makes mixed liquor；
6. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 78 DEG C, and pressure is 35Mpa, homogenizing 3 times；
7. sterilization: use instantaneous sterilization method, temperature 122 DEG C, time 20s, prepare the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable；
The most canned: the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable after sterilization is cooled to 34 DEG C, canned under sterile vacuum environment, inspection
It is canned the most qualified to test, and preserves under room temperature.
Beneficial effect: use the beverage made of fruits or vegetables that this processing method produces, is sufficiently reserved the nutrient of Fructus Fici Beecheyanae, LIUYECAI
Matter, make the color stability of beverage by repeatedly homogenizing, it is to avoid layering and precipitating, improves mouthfeel and the quality of finished beverage, passes through
Compound enzyme technology processes, it is possible to fully decomposes the pectin layer in raw material, separates out more nutrient substance of raw material, improves the profit of raw material
By rate, this method is simple to operate, be prone to grasp, beverage height nutrition, low in calories, tasty, drink conveniently, there is antiinflammatory only
Bitterly, the effect such as expelling wind and removing dampness, traumatic injury, the exploitation level of Fructus Fici Beecheyanae, LIUYECAI can be improved, reduce waste, also can
Enough enrich the kind of beverage, improve Fructus Fici Beecheyanae, the nutritive value of LIUYECAI and economic worth.
Detailed description of the invention
Embodiment 1:
The processing method of a kind of Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable, it is characterised in that below described processing method uses
Step:
1. Fructus Fici Beecheyanae pretreatment: select maturation, without pest and disease damage Fructus Fici Beecheyanae, gold bead, will screening, clean after 10kg
Fructus Fici Beecheyanae, 4kg, 2kg gold bead mix homogeneously prepare mixing raw material, and mixing raw material is carried out steam beating, vapor (steam) temperature
128 DEG C, fixation time 35s, puts into, after the mixing raw material chopping after completing, citric acid, the chlorine of 2.8% that mass fraction is 0.6%
Change in sodium mixed solution, pull an oar after soaking 50min, make Fructus Fici Beecheyanae serosity；
2. LIUYECAI pretreatment: take without pest and disease damage, the 10kg LIUYECAI of fresh mature, 6kg Folium Sennae, 4kg medlar bud, 1kg Chinese herbaceous peony
Medicine flower mix homogeneously prepares mixing raw material, cuts into the mixing dish section of 2mm length after being cleaned by mixing raw material, mixing dish section is being steamed
Stripping temperature is to complete when 131 DEG C, and fixation time is 25s, completes and terminates to add in backward mixing dish section the Sal of 0.3kg,
Mix is uniform, carries out steam beating after standing 60min under the conditions of 129 DEG C, and fixation time is 30s, after cooling down backward completing
Mixing dish section adds the Fructus Crataegi juice solution that concentration is 85% of 7kg, pulls an oar, be processed into LIUYECAI serosity；
3. mixing: take Fructus Fici Beecheyanae serosity 10kg, LIUYECAI serosity 6kg, Bulbus Lilii juice 2kg, common tetragonia leaf juice 1kg mix homogeneously, prepares
Mixed serum, adds the pectase of 0.18kg, the cellulase of 0.13kg, the saccharifying enzyme of 0.04kg, temperature in mixed serum
Controlling 48 DEG C, the time controls 5h, after enzymolysis completes, by the mixed serum after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature
135 DEG C, drop temperature 49 DEG C；
4. homogenizing: be 57 DEG C in temperature by the mixed liquor after sterilizing, pressure is to carry out homogenizing under conditions of 34Mpa, homogenizing 2 times,
Prepare raw slurry；
5. allotment: take raw slurry 4kg, high fructose syrup 2kg, polygonatum odoratum juice 1kg, star fruit juice 1kg, mulberry juice 0.5kg, nipa palm juice
0.5kg, food acids 0.1kg, essence 0.07kg, melon glue 0.02kg, locust bean gum 0.01kg, potassium sorbate 0.004kg, thickening agent
0.003kg, adds water to 30kg, stirs, and makes mixed liquor；
6. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 78 DEG C, and pressure is 35Mpa, homogenizing 3 times；
7. sterilization: use instantaneous sterilization method, temperature 122 DEG C, time 20s, prepare the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable；
The most canned: the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable after sterilization is cooled to 34 DEG C, canned under sterile vacuum environment, inspection
It is canned the most qualified to test, and preserves under room temperature..
Embodiment 2:
The processing method of a kind of Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable, it is characterised in that below described processing method uses
Step:
1. Fructus Fici Beecheyanae pretreatment: select maturation, the Fructus Fici Beecheyanae without pest and disease damage, elaeagnus conferta fruits, Fructus Benincasae chiehquae, Fructus Chaenomelis, Fructus Fici, take after cleaning
The Fructus Fici Beecheyanae of 10kg, the elaeagnus conferta fruits of 4kg, the Fructus Benincasae chiehquae of 2kg, the Fructus Chaenomelis of 2kg, the Fructus Fici mix homogeneously of 1kg, prepare compound,
Compound is carried out steam beating, vapor (steam) temperature 138 DEG C, fixation time 13s, after the compound chopping after completing, puts into quality
Mark is in the malic acid of 0.7%, the sodium chloride mixed solution of 4.6%, pulls an oar, make Fructus Fici Beecheyanae serosity after soaking 60min；
2. LIUYECAI pretreatment: take without pest and disease damage, the LIUYECAI of fresh mature, Folium Rehmanniae, Artemisia integrifolia, Herba Schisandrae intermediae, Flos Hemerocallis, take
The LIUYECAI of 10kg, the Folium Rehmanniae of 3kg, the Artemisia integrifolia of 2kg, the Herba Schisandrae intermediae of 1kg, the Flos Hemerocallis of 1kg cut 3mm length after cleaning
Mixing dish section, completes mixing dish section when vapor (steam) temperature is 135 DEG C, and fixation time is 10s, and complete the backward mixing of end
Adding the Sal of 0.6kg in dish section, mix is uniform, carries out steam beating, fixation time after standing 90min under the conditions of 120 DEG C
For 30s, cool down the selenium-rich water solution that concentration is 4% adding 6kg in the mixing dish section after backward completing, pull an oar, be processed into
LIUYECAI serosity；
3. mixing: take Fructus Fici Beecheyanae serosity 10kg, LIUYECAI serosity 5kg, Herba Houttuyniae juice 3kg, Radix Adenophorae (Radix Glehniae) juice 2kg, Fructus Trichosanthis anguinae juice 2kg, red
Certain kind of berries juice 1kg, Semen Lini juice 1kg mix homogeneously, prepare mixed serum, add in mixed serum 0.45kg pectase,
The cellulase of 0.22kg, the flavor protease of 0.12kg, the saccharifying enzyme of 0.07kg, temperature controls 48 DEG C, and the time controls 4h, enzyme
After solution completes, by the mixed serum after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature 138 DEG C, drop temperature 46 DEG C；
4. homogenizing: be 67 DEG C in temperature by the mixed liquor after sterilizing, pressure is to carry out homogenizing under conditions of 42Mpa, homogenizing 5 times,
Prepare raw slurry；
5. allotment: take raw slurry 6kg, high fructose syrup 3kg, xylitol 2kg, maltose 1kg, Semen Coicis juice 1kg, Sucus Phyllanthi 1kg,
Suppressing effects of Lonicera edulis juice 1kg, open country fall tomato juice 1kg, Lignum Xanthoceratis juice 1kg, maltose 0.6kg, pineapple juice 0.5kg, Fructus Fici Pumilae fruit juice 0.5kg, food
With acid 0.34kg, essence 0.13kg, gellan gum 0.03kg, gelatin 0.02kg, potassium sorbate 0.01kg, magnesium stearate 0.01kg,
Thickening agent 0.025kg, adds water to 100kg, stirs, and makes mixed liquor；
6. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 72 DEG C, and pressure is 48Mpa, homogenizing 4 times；
7. sterilization: use instantaneous sterilization method, temperature 129 DEG C, time 22s, prepare the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable；
The most canned: the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable after sterilization is cooled to 36 DEG C, canned under sterile vacuum environment, inspection
It is canned the most qualified to test, and preserves under room temperature.
Embodiment 3:
The processing method of a kind of Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable, it is characterised in that below described processing method uses
Step:
1. Fructus Fici Beecheyanae pretreatment: select maturation, the Fructus Fici Beecheyanae without pest and disease damage, Sirikaya, Radix Cynanchi Auriculati, Chinese yam beans, take after cleaning
The Fructus Fici Beecheyanae of 10kg, the Sirikaya of 4kg, the Radix Cynanchi Auriculati of 2kg, the Chinese yam beans mix homogeneously of 1kg, prepare compound, by compound
Carrying out steam beating, vapor (steam) temperature 131 DEG C, fixation time 12s, the concentration putting into 12kg after the compound chopping after completing is
In the citric acid solution of 7%, pull an oar after soaking 80min, make Fructus Fici Beecheyanae serosity；
2. LIUYECAI pretreatment: take without pest and disease damage, the LIUYECAI of fresh mature, Rhizoma Imperatae, flower of Paeonia lactiflora Pal1., leaf of Moringa, take 10kg willow
Leaf vegetables, 4kg Rhizoma Imperatae, 2kg flower of Paeonia lactiflora Pal1., 1kg leaf of Moringa cut the mixing dish section of 2mm length after cleaning, will mix dish section at steam
Temperature is to complete when 123 DEG C, and fixation time is 38s, completes and terminates to add in backward mixing dish section the Sal of 0.4kg, mixes
Closing uniformly, carry out steam beating after standing 45min under the conditions of 136 DEG C, fixation time is 18s, cools down mixing after backward completing
Close the citric acid soln that concentration is 5.3% adding 3kg in dish section, pull an oar, be processed into LIUYECAI serosity；
3. mixing: take Fructus Fici Beecheyanae serosity 10kg, LIUYECAI serosity 4.5kg, Folium Viticis Negundo juice 2kg, tamarindus 1kg, head juice
1kg, Herba Zinnia elegansae leaf juice 1kg mix homogeneously, prepare mixed serum, add the pectase of 0.36kg, 0.22kg in mixed serum
Cellulase, 0.16kg amylase, the flavor protease of 0.07kg, temperature control 46 DEG C, the time control 4.5h, enzymolysis completes
After, by the mixed serum after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature 135 DEG C, drop temperature 50 DEG C；
4. homogenizing: be 63 DEG C in temperature by the mixed liquor after sterilizing, pressure is to carry out homogenizing under conditions of 39Mpa, homogenizing 4 times,
Prepare raw slurry；
5. allotment: take raw slurry 7kg, high fructose syrup 2kg, Radix Pedicularis Henryi juice 2kg, ginseng juice 1kg, yacon juice 1kg, bean pears
Juice 1kg, maltose 0.7kg, malic acid 0.7kg, food acids 0.04kg, essence 0.04kg, xanthan gum 0.03kg, gellan gum
0.01kg, hydroxyl isomaltulose 0.004kg, thickening agent 0.003kg, add water to 40kg, stir, make mixed liquor；
6. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 75 DEG C, and pressure is 40Mpa, homogenizing 2 times；
7. sterilization: use instantaneous sterilization method, temperature 127 DEG C, time 25s, prepare the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable；
The most canned: the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable after sterilization is cooled to 38 DEG C, canned under sterile vacuum environment, inspection
It is canned the most qualified to test, and preserves under room temperature.
Embodiment 4:
The processing method of a kind of Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable, it is characterised in that below described processing method uses
Step:
1. Fructus Fici Beecheyanae pretreatment: select maturation, the Fructus Fici Beecheyanae without pest and disease damage, black currant, gooseberry, Garbo fruit, Rabdosia japonica, after cleaning
Take the Fructus Fici Beecheyanae of 10kg, 3kg black currant, the gooseberry of 2kg, the Garbo fruit of 2kg, 1kg Rabdosia japonica mix homogeneously, prepare compound,
Compound is carried out steam beating, vapor (steam) temperature 131 DEG C, fixation time 25s, puts into saturated after the compound chopping after completing
Take out after lime water soaks 30min and pull an oar, make Fructus Fici Beecheyanae serosity；
2. LIUYECAI pretreatment: take without pest and disease damage, the LIUYECAI of fresh mature, thorn tender bud, Flos Sauropi changiani leaf, Flos Forsythiae, CUIYUNCAO, take
10kg LIUYECAI, 5kg thorn tender bud, 2kg Flos Sauropi changiani leaf, the Flos Forsythiae of 1kg, 1kg CUIYUNCAO cut the mixing dish of 2mm length after cleaning
Section, completes mixing dish section when vapor (steam) temperature is 132 DEG C, and fixation time is 25s, completes in the backward mixing dish section of end
Adding the Sal of 0.6kg, mix is uniform, carries out steam beating after standing 60min under the conditions of 131 DEG C, and fixation time is 18s,
Cool down the selenium-rich water solution that concentration is 5% adding 7kg in the mixing dish section after backward completing, pull an oar, be processed into LIUYECAI
Serosity；
3. mixing: take Fructus Fici Beecheyanae serosity 10kg, LIUYECAI serosity 5kg, ice dish juice 3kg, Herba Sonerilae cantonensis grass juice factor 1kg, Cacumen et folium sageretiae juice 1kg,
Semen Lini juice 1kg, Cerasus humilis Bunge juice 1kg mix homogeneously, prepare mixed serum, add in mixed serum 0.38kg pectase,
The cellulase of 0.24kg, temperature controls 55 DEG C, and the time controls 1.5h, after enzymolysis completes, by the mixed serum after enzymolysis through super
High temperature sterilize machine sterilizing, feeding temperature 129 DEG C, drop temperature 44 DEG C；
4. homogenizing: be 53 DEG C in temperature by the mixed liquor after sterilizing, pressure is to carry out homogenizing under conditions of 48Mpa, homogenizing 4 times,
Prepare raw slurry；
5. allotment: take raw slurry 7kg, Semen Euryales juice 2kg, Fructus Ligustri Lucidi juice 2kg, Flos Rosae Chinensis juice 1kg, xylosic alcohol powder 1kg, maltodextrin
Powder 1kg, fructose 0.5kg, Cranberry Juice Cocktail 0.5kg, Herba Cayatiae Japonicae juice 0.4kg, food acids 0.09kg, essence 0.05kg, locust bean gum
0.3kg, carrageenan 0.22kg, potassium sorbate 0.1kg, sodium citrate 0.1kg, thickening agent 0.08kg, add water to 100kg, stirring
Uniformly, mixed liquor is made；
6. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 83 DEG C, and pressure is 47Mpa, homogenizing 2 times；
7. sterilization: use instantaneous sterilization method, temperature 125 DEG C, time 16s, prepare the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable；
The most canned: the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable after sterilization is cooled to 30 DEG C, canned under sterile vacuum environment, inspection
It is canned the most qualified to test, and preserves under room temperature.
Embodiment 5:
The processing method of a kind of Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable, it is characterised in that below described processing method uses
Step:
1. Fructus Fici Beecheyanae pretreatment: select maturation, the Fructus Fici Beecheyanae without pest and disease damage, Radix Ribis manschurici, Passiflora edulis sims, Pahudia xylocarpa kurz (Afzelia xylocarpa(Kurz)Craib), take after cleaning
The Fructus Fici Beecheyanae of 10kg, the Radix Ribis manschurici of 3kg, the Passiflora edulis sims of 2kg, the Pahudia xylocarpa kurz (Afzelia xylocarpa(Kurz)Craib) mix homogeneously of 1kg, prepare compound, by compound
Be 85 DEG C in temperature, mass fraction be 2.5% sodium bicarbonate solution in blanching 20s, after blanching take out, by the mixing after blanching
Put in the vitamin c solution that mass fraction is 3.5% after material chopping, pull an oar after soaking 50min, make Fructus Fici Beecheyanae serosity；
2. LIUYECAI pretreatment: take without pest and disease damage, the 10kg LIUYECAI of fresh mature, the flat bamboo of 4kg, 2kg brown rice bud, 1kg fresh
Folium Bambusae, 1kg Herba Portulacae mix homogeneously prepare mixing raw material, cut into the mixing dish section of 4mm length after being cleaned by mixing raw material, will be mixed
Closing dish section to complete when vapor (steam) temperature is 127 DEG C, fixation time is 35s, adds in the backward mixing dish section of end that completes
The Sal of 0.5kg, mix is uniform, carries out steam beating after standing 70min under the conditions of 126 DEG C, and fixation time is 18s, cooling
Backward complete after mixing dish section in add the wild grape juice that concentration is 90% of 6kg, pull an oar, be processed into LIUYECAI serosity；
3. mixing: take Fructus Fici Beecheyanae serosity 10kg, LIUYECAI serosity 5kg, Caulis et folium euphorbiae milii fruit juice 4kg, Radix Saurauiae Tristylae juice 3kg, chicken feet Sucus Pyri
1kg, Maca juice 1kg, Radix seu Folium Rubi Pinfaensis juice 1kg mix homogeneously, prepare mixed serum, add in mixed serum 0.3kg pectase,
The cellulase of 0.1kg, the hemicellulase of 0.05kg, 0.04kg flavor protease, temperature controls 51 DEG C, and the time controls 3h,
After enzymolysis completes, by the mixed serum after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature 134 DEG C, drop temperature 46 DEG C；
4. homogenizing: be 63 DEG C in temperature by the mixed liquor after sterilizing, pressure is to carry out homogenizing under conditions of 48Mpa, homogenizing 4 times,
Prepare raw slurry；
5. allotment: take raw slurry 7kg, water chestnut juice 5kg, Herba Sedi juice 3kg, Herba Aletridis Khasianae juice 2kg, Smallanthus sonchifolius juice 1kg, maltose 1kg,
Fructose 1kg, semen trichosanthis juice 1kg, Rubus Parvifolius L. juice 1kg, Radix Achyranthis Bidentatae chrysanthemum leaf juice 1kg, maltose 0.6kg, Lycium ruthenicum Murr. juice 0.4kg, food acids
0.2kg, essence 0.09kg, carrageenan 0.2kg, locust bean gum 0.2kg, sodium alginate 0.1kg, potassium sorbate 0.05kg, thickening agent
0.01kg, acesulfame potassium 0.01kg, add water to 100kg, stir, make mixed liquor；
6. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 75 DEG C, and pressure is 42Mpa, homogenizing 4 times；
7. sterilization: use instantaneous sterilization method, temperature 128 DEG C, time 27s, prepare the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable；
The most canned: the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable after sterilization is cooled to 31 DEG C, canned under sterile vacuum environment, inspection
It is canned the most qualified to test, and preserves under room temperature.
The preferred embodiment of the present invention described in detail above, but, the present invention is not limited in above-mentioned embodiment
Detail, in the technology concept of the present invention, technical scheme can be carried out multiple simple variant, this
A little simple variant belong to protection scope of the present invention.
It is further to note that each the concrete technical characteristic described in above-mentioned detailed description of the invention, at not lance
In the case of shield, can be combined by any suitable means, in order to avoid unnecessary repetition, the present invention to various can
The compound mode of energy illustrates the most separately.
Additionally, combination in any can also be carried out between the various different embodiment of the present invention, as long as it is without prejudice to this
The thought of invention, it should be considered as content disclosed in this invention equally.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing method of the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable, it is characterised in that described processing method use with
Lower step:
1. Fructus Fici Beecheyanae pretreatment: select maturation, without pest and disease damage Fructus Fici Beecheyanae, gold bead, will screening, clean after 10kg
Fructus Fici Beecheyanae, 4kg, 2kg gold bead mix homogeneously prepare mixing raw material, and mixing raw material is carried out steam beating, vapor (steam) temperature
128 DEG C, fixation time 35s, puts into, after the mixing raw material chopping after completing, citric acid, the chlorine of 2.8% that mass fraction is 0.6%
Change in sodium mixed solution, pull an oar after soaking 50min, make Fructus Fici Beecheyanae serosity；
2. LIUYECAI pretreatment: take without pest and disease damage, the 10kg LIUYECAI of fresh mature, 6kg Folium Sennae, 4kg medlar bud, 1kg Chinese herbaceous peony
Medicine flower mix homogeneously prepares mixing raw material, cuts into the mixing dish section of 2mm length after being cleaned by mixing raw material, mixing dish section is being steamed
Stripping temperature is to complete when 131 DEG C, and fixation time is 25s, completes and terminates to add in backward mixing dish section the Sal of 0.3kg,
Mix is uniform, carries out steam beating after standing 60min under the conditions of 129 DEG C, and fixation time is 30s, after cooling down backward completing
Mixing dish section adds the Fructus Crataegi juice solution that concentration is 85% of 7kg, pulls an oar, be processed into LIUYECAI serosity；
3. mixing: take Fructus Fici Beecheyanae serosity 10kg, LIUYECAI serosity 6kg, Bulbus Lilii juice 2kg, common tetragonia leaf juice 1kg mix homogeneously, prepares
Mixed serum, adds the pectase of 0.18kg, the cellulase of 0.13kg, the saccharifying enzyme of 0.04kg, temperature in mixed serum
Controlling 48 DEG C, the time controls 5h, after enzymolysis completes, by the mixed serum after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature
135 DEG C, drop temperature 49 DEG C；
4. homogenizing: be 57 DEG C in temperature by the mixed liquor after sterilizing, pressure is to carry out homogenizing under conditions of 34Mpa, homogenizing 2 times,
Prepare raw slurry；
5. allotment: take raw slurry 4kg, high fructose syrup 2kg, polygonatum odoratum juice 1kg, star fruit juice 1kg, mulberry juice 0.5kg, nipa palm juice
0.5kg, food acids 0.1kg, essence 0.07kg, melon glue 0.02kg, locust bean gum 0.01kg, potassium sorbate 0.004kg, thickening agent
0.003kg, adds water to 30kg, stirs, and makes mixed liquor；
6. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 78 DEG C, and pressure is 35Mpa, homogenizing 3 times；
7. sterilization: use instantaneous sterilization method, temperature 122 DEG C, time 20s, prepare the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable；
The most canned: the Fructus Fici Beecheyanae tasty and refreshing beverage of LIUYECAI fruit and vegerable after sterilization is cooled to 34 DEG C, canned under sterile vacuum environment, inspection
It is canned the most qualified to test, and preserves under room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610399811.2A CN106036315A (en) | 2016-06-08 | 2016-06-08 | Processing method of ficus erecta and willow herb fruit-vegetable refreshing beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610399811.2A CN106036315A (en) | 2016-06-08 | 2016-06-08 | Processing method of ficus erecta and willow herb fruit-vegetable refreshing beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036315A true CN106036315A (en) | 2016-10-26 |
Family
ID=57170973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610399811.2A Withdrawn CN106036315A (en) | 2016-06-08 | 2016-06-08 | Processing method of ficus erecta and willow herb fruit-vegetable refreshing beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036315A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835478A (en) * | 2018-05-30 | 2018-11-20 | 芜湖市三山区绿色食品产业协会 | The processing method of bean pear hawthorn health-care beverage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533690A (en) * | 2015-12-13 | 2016-05-04 | 李春生 | Ilex chinensis leaf and haw nutritional powder processing method |
-
2016
- 2016-06-08 CN CN201610399811.2A patent/CN106036315A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533690A (en) * | 2015-12-13 | 2016-05-04 | 李春生 | Ilex chinensis leaf and haw nutritional powder processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835478A (en) * | 2018-05-30 | 2018-11-20 | 芜湖市三山区绿色食品产业协会 | The processing method of bean pear hawthorn health-care beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106010928A (en) | Preparation process of rose apple and phoenix dactylifera fruit vinegar beverage | |
| CN105062857A (en) | Brewing process of devilpepper leaf and radix pueraiae vinegar | |
| CN105316202A (en) | Brewing process of vinegar with ingredients of forsythia flowers and purple sweet potatoes | |
| CN105394761A (en) | Making method of Cynanchum bungei nutritional powder | |
| CN103393178B (en) | Panax notoginseng plant drink and preparing method thereof | |
| CN105586227A (en) | Brewing process of mysorethorn root, parthenocissus tricuspidata root and hawthorn root liquor | |
| CN105613787A (en) | Processing process for allium chinense osmunda japonica thunb and fruit vegetable dried beancurd stick | |
| CN105192374A (en) | Piggies' starter feed | |
| CN101984862B (en) | Chestnut beverage and processing technology thereof | |
| CN107136464A (en) | A kind of sesame paste and preparation method as hotpot condiment sauce | |
| CN106190766A (en) | A kind of brewage process of Caulis et Folium Kochiae Hibiscus Sabdariffa Linn tea vinegar | |
| CN105709149A (en) | Medicinal plant selenium-enriched and zinc-enriched enzyme and preparation method thereof | |
| CN106071448A (en) | A kind of processing technique of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables | |
| CN106036315A (en) | Processing method of ficus erecta and willow herb fruit-vegetable refreshing beverage | |
| CN105767202A (en) | Processing method of Ilex asprella-garden burnet-pickled tofu | |
| CN102793242B (en) | Chuanminshen violaceum functional beverage and production method thereof | |
| CN108835478A (en) | The processing method of bean pear hawthorn health-care beverage | |
| CN108850944B (en) | Processing method of natural pear syrup | |
| CN106261606A (en) | A kind of manufacture method of diamylose nutritive powder | |
| CN106107657A (en) | A kind of processing method of Radix Brassicae rapae horse bubble compound health powder | |
| CN106036681A (en) | Processing method of nutritional especial-early seedless cherry and emblic leafflower fruit jam powder | |
| CN106071527A (en) | A kind of Fructus Chaenomelis Composite vinegar beverage and preparation method thereof | |
| CN106306897A (en) | Preparation technology of dragon fruit-radix gypsophila fruit/vegetable drink | |
| CN106343411A (en) | Production method of fruit-vegetable nutrient tablets with passion fruit and Brassica narinosa | |
| CN106261443A (en) | The preparation method of Fructus Malvae Herba Trigonotidis peduncularis fruit-vegetable health-care drink granule |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161026 |
|
| WW01 | Invention patent application withdrawn after publication |