CN106071448A - A kind of processing technique of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables - Google Patents
A kind of processing technique of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables Download PDFInfo
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- CN106071448A CN106071448A CN201610434307.1A CN201610434307A CN106071448A CN 106071448 A CN106071448 A CN 106071448A CN 201610434307 A CN201610434307 A CN 201610434307A CN 106071448 A CN106071448 A CN 106071448A
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- herba
- sonchi arvensis
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- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 47
- 230000001954 sterilising effect Effects 0.000 claims abstract description 35
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 150000001875 compounds Chemical class 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 39
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
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- 235000017190 Vitis vinifera subsp sylvestris Nutrition 0.000 claims description 3
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- 239000000679 carrageenan Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 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 claims description 3
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- 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 2
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- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 235000000183 arugula Nutrition 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 235000012902 lepidium meyenii Nutrition 0.000 claims description 2
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 235000013479 Amaranthus retroflexus Nutrition 0.000 description 2
- 244000237956 Amaranthus retroflexus Species 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 description 2
- 235000010082 Averrhoa carambola Nutrition 0.000 description 2
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- 235000009590 Calophyllum inophyllum Nutrition 0.000 description 2
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- 235000001018 Hibiscus sabdariffa Nutrition 0.000 description 2
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 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
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- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 241000475481 Nebula Species 0.000 description 1
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 1
- 244000173166 Pyrus ussuriensis Species 0.000 description 1
- 241001412171 Rubus corchorifolius Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum 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
- 241001106476 Violaceae Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 201000004484 acute conjunctivitis Diseases 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 239000010135 fructus aurantii immaturus Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 208000030208 low-grade fever Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- APTZNLHMIGJTEW-UHFFFAOYSA-N pyraflufen-ethyl Chemical compound C1=C(Cl)C(OCC(=O)OCC)=CC(C=2C(=C(OC(F)F)N(C)N=2)Cl)=C1F APTZNLHMIGJTEW-UHFFFAOYSA-N 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the processing technique of a kind of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables, use Herba Violae mundae, Herba Sonchi Arvensis is major ingredient, use Herba Violae mundae pretreatment, Herba Sonchi Arvensis pretreatment, mixing, homogenizing, allotment, homogenizing, sterilization, canned, the steps such as inspection process, use the beverage made of fruits or vegetables that this processing technique produces, it is sufficiently reserved Herba Violae mundae, the nutrient substance of Herba Sonchi Arvensis, the color stability of beverage is made by repeatedly homogenizing, avoid layering and precipitating, processed by compound enzyme technology, can fully decompose the pectin layer in raw material, separate out more nutrient substance of raw material, improve the utilization rate of raw material, this method is simple to operate, it is prone to grasp, beverage height nutrition, low in calories, tasty, drink conveniently, wind heat clearing away can be dissipated, soothing the liver detumescence, stasis-dispelling and pain-killing, qi-restoratives cough-relieving.
Description
Technical field
The present invention relates to the processing technique of a kind of beverage made of fruits or vegetables, be specifically related to adding of a kind of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables
Work technique.
Background technology
Herba Violae mundae, is named again Herba violae patrinii, gold dish silver small cup, Herba Violae japonicae etc., for Violaceae herbaceos perennial, acrid in the mouth acid, property
It is slightly cold." the southern regions of the Yunnan Province book on Chinese herbal medicine " is recorded: " dispelling the stagnated QI blood, Shu Yu.Controlling the sudden and violent red pain of acute conjunctivitis, expelling wind and removing nebula, white membrane in eye, married woman's breast is tied not
Logical, red hard swollen.The person's of spending in vain ophthalmology is good, and pale reddish brown person's breast knot effect, Hemerocallis citrina Baroni person's abdominal pain due to cold is imitated." there are scattered wind heat clearing away, soothing the liver detumescence etc.
Health-care effect.
Herba Sonchi Arvensis has another name called wild Herba Sonchi Oleracei, bitter Pueraria lobota dish, lettuce dish etc., for Campanulales Compositae herbaceos perennial, Herba Sonchi Arvensis tender stem
Leaf moisture content 88%, protein 3%, fat 1%, amino acid/11 7 kinds, wherein arginine, histidine and content of glutamic acid are the highest, account for ammonia
The 43% of base acid total amount.Herba Sonchi Arvensis is possibly together with multiple elements such as ferrum, copper, magnesium, zinc, calcium, manganese.Have heat-clearing and toxic substances removing, removing heat from blood dampness removing,
Detumescence and apocenosis, stasis-dispelling and pain-killing, effect of qi-restoratives cough-relieving.
At present, Herba Violae mundae uses merely as medical material, there is the less problem of product category, and Herba Sonchi Arvensis is except being taken as
Outside vegetable is eaten raw, being also processed to the products such as tea, medicine, feedstuff, the beverage kind quantity with Herba Sonchi Arvensis as Raw material processing is the least,
The especially Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables with Herba Violae mundae, Herba Sonchi Arvensis as Raw material processing, there is not yet Related product listing.
Summary of the invention
The mesh ground of the present invention is to develop not comprehensive, abundant the lacking of product category for existing Herba Violae mundae, Herba Sonchi Arvensis
Fall into, to be solved technical problem is that by Herba Violae mundae, Herba Sonchi Arvensis be raw material, through Herba Violae mundae pretreatment, Herba Sonchi Arvensis pretreatment, mixed
The Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables that the steps such as conjunction, homogenizing, allotment are processed into, it is provided that a kind of nutritious, delicious taste, low grade fever
The processing technique of the Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables of amount.
The present invention solves its technical problem and is adopted the technical scheme that:
A. Herba Violae mundae pretreatment: select maturation, without pest and disease damage Herba Violae mundae, thorn bubble, Nashi Pear, Sirikaya, Fructus Mali Asiaticae, cleaning
After take the Herba Violae mundae of 10kg, 7kg stings bubble, the Nashi Pear of 4kg, the Sirikaya of 2kg, the Fructus Mali Asiaticae of 1kg, the mix homogeneously of 1kg, system
Obtaining compound, compound carries out steam beating, vapor (steam) temperature 138 DEG C, fixation time 6s, after the compound chopping after completing
Put into citric acid that mass fraction is 0.15%, 4% sodium chloride mixed solution in, pull an oar after soaking 40min, make DICAO
Pulp liquid；
B. Herba Sonchi Arvensis pretreatment: take without pest and disease damage, the 10kg Herba Sonchi Arvensis of fresh mature, 6kg Radix seu Folium Alchorneae trewioidis, 4kg Lettuce, 1kg mountain
Herba Apii graveolentis, 1kg tumble-weed, the rocket salad mix homogeneously of 1kg prepare mixing raw material, cut into 2mm length after being cleaned by mixing raw material
Mixing dish section, completes mixing dish section when vapor (steam) temperature is 121 DEG C, and fixation time is 30s, and complete the backward 10kg of end
Adding the Sal of 0.6kg in mixing dish section, mix is uniform, carries out steam beating, complete after standing 70min under the conditions of 126 DEG C
Time is 18s, cools down the vitamin c solution that concentration is 9% adding 6kg in the 10kg mixing dish section after backward completing, and carries out beating
Slurry, is processed into Herba Sonchi Arvensis serosity；
C. mixing: take Herba Violae mundae serosity 8kg, Herba Sonchi Arvensis serosity 6kg, 4kg Ficus carica juice, 3kg Niuganguo juice, 1kg acid Sucus Pyri,
1kg Maca juice, 1kg wild grape juice mix homogeneously, prepare mixed serum, add in mixed serum 0.6kg pectase,
The cellulase of 0.2kg, 0.1kg protease, temperature controls 53 DEG C, and the time controls 2h, after enzymolysis completes, by the mixing after enzymolysis
Serosity is through superhigh temperature disinfecting machine sterilizing, feeding temperature 135 DEG C, drop temperature 45 DEG C；
D. homogenizing: be 68 DEG C in temperature by the mixed liquor after sterilizing, pressure is to carry out homogenizing under conditions of 49Mpa, homogenizing 4 times,
Prepare raw slurry；
E. allotment: take raw slurry 7kg, Succus Rhizoma Dioscoreae 5kg, Fructus Mali Asiaticae juice 3kg, water Jambul juice 2kg, fructose 2kg, sucrose 2kg, the most ruined
Sub-juice 2kg, blueberry juice 1kg, egg fruit juice 1kg, maltose 0.7kg, Lycium ruthenicum Murr. juice 0.5kg, food acids 0.5kg, essence
0.04kg, xanthan gum 0.3kg, Konjac glucomannan 0.2kg, carrageenan 0.1kg, potassium sorbate 0.05kg, thickening agent 0.01kg, add water to
100kg, stirs, and makes mixed liquor；
F. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 79 DEG C, and pressure is 26Mpa, homogenizing 3 times；
G. sterilization: use instantaneous sterilization method, temperature 126 DEG C, time 18s, prepare Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables；
The most canned: the Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables after sterilization is cooled to 27 DEG C, canned under sterile vacuum environment, prover tank
It is the most qualified to fill, and preserves under room temperature.
Beneficial effect: use the beverage made of fruits or vegetables of present invention processing, be sufficiently reserved the nutrient substance of Herba Violae mundae, Herba Sonchi Arvensis is logical
Cross repeatedly homogenizing and make the color stability of beverage, it is to avoid layering and precipitating, processed by compound enzyme technology, it is possible to fully decompose raw material
In pectin layer, separate out raw material more nutrient substance, improve raw material utilization rate, this method is simple to operate, be prone to grasp, drink
Expect high nutrition, low in calories, tasty, drink conveniently, wind heat clearing away, soothing the liver detumescence, stasis-dispelling and pain-killing, qi-restoratives cough-relieving can be dissipated.
Detailed description of the invention
Embodiment 1:
The processing technique of a kind of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables, it is characterised in that described processing technique employing following steps:
A. Herba Violae mundae pretreatment: select maturation, Herba Violae mundae without pest and disease damage, carries out steam after being cleaned by the Herba Violae mundae screened and kills
Green grass or young crops, vapor (steam) temperature 122 DEG C, fixation time 30s, puts into, after the Herba Violae mundae chopping after completing, the Fructus Citri Limoniae that mass fraction is 0.8%
Acid, 2.5% sodium chloride mixed solution in, soak after 50min and pull an oar, make Herba Violae mundae serosity；
B. Herba Sonchi Arvensis pretreatment: take without pest and disease damage, the 10kg Herba Sonchi Arvensis of fresh mature, 6kg gynura bicolor, 4kg Herba Lysimachiae Clethroids (Radix Seu Herba Lysimachiae Clethroidis), 1kg hardship
Lettuce dish mix homogeneously prepares mixing raw material, cuts into the mixing dish section of 3mm 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 8s, completes and terminates to add in backward 10kg mixing dish section the food of 0.7kg
Salt, mix is uniform, carries out steam beating after standing 60min under the conditions of 129 DEG C, and fixation time is 15s, after cooling down backward completing
10kg mixing dish section in add the sodium ascorbate solution that concentration is 8% of 7kg, pull an oar, be processed into Herba Sonchi Arvensis serosity；
C. mixing: take Herba Violae mundae serosity 10kg, Herba Sonchi Arvensis serosity 6kg mix homogeneously, prepares mixed serum, to 10kg mixed serum
The middle addition pectase of 0.08kg, the cellulase of 0.15kg, the protease of 0.02, temperature controls 49 DEG C, and the time controls 3h, enzyme
After solution completes, by the mixed serum after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature 130 DEG C, drop temperature 47 DEG C；
D. homogenizing: be 53 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；
E. allotment: take raw slurry 4kg, fructose 2kg, Fructus Arctii juice 2kg, carambola 2kg, Ficus carica juice 1kg, food acids 0.1kg, perfume (or spice)
Essence 0.05kg, xanthan gum 0.02kg, potassium sorbate 0.004kg, thickening agent 0.003kg, add water to 30kg, stir, make
Mixed liquor；
F. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 75 DEG C, and pressure is 29Mpa, homogenizing 3 times；
G. sterilization: use instantaneous sterilization method, temperature 128 DEG C, time 12s, prepare Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables；
The most canned: the Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables after sterilization is cooled to 32 DEG C, canned under sterile vacuum environment, prover tank
It is the most qualified to fill, and preserves under room temperature.
Embodiment 2:
The processing technique of a kind of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables, it is characterised in that described processing technique employing following steps:
A. Herba Violae mundae pretreatment: select maturation, the Herba Violae mundae without pest and disease damage, calophyllum inophyllum, Cerasus humilis Bunge, Fructus Elaeagni, Prunus armeniaca L.var.ansu Maxim., indigo fruit,
The Herba Violae mundae of 10kg, 5kg calophyllum inophyllum, the Cerasus humilis Bunge of 4kg, the Fructus Elaeagni of 2kg, 1kg Prunus armeniaca L.var.ansu Maxim., the mixing of 1kg indigo fruit is taken all after cleaning
Even, prepare compound, compound is carried out steam beating, vapor (steam) temperature 128 DEG C, fixation time 16s, the compound after completing
Put into after chopping malic acid that mass fraction is 0.4%, 4.6% sodium chloride mixed solution in, pull an oar after soaking 60min,
Make Herba Violae mundae serosity；
B. Herba Sonchi Arvensis pretreatment: take without pest and disease damage, the Herba Sonchi Arvensis of fresh mature, noodles dish, Thallus Laminariae, Thallus Gracilariae, take 10kg lettuce
Mai dish, 4kg noodles dish, 2kg Thallus Laminariae, the Thallus Gracilariae of 1kg cut the mixing dish section of 4mm length after cleaning, mixing dish section steamed
Stripping temperature is to complete when 131 DEG C, and fixation time is 12s, completes and terminates to add in backward 10kg mixing dish section the food of 0.3kg
Salt, mix is uniform, carries out steam beating after standing 60min under the conditions of 122 DEG C, and fixation time is 20s, after cooling down backward completing
10kg mixing dish section in add the sodium ascorbate solution that concentration is 4% of 6kg, pull an oar, be processed into Herba Sonchi Arvensis serosity；
C. mixing: take Herba Violae mundae serosity 10kg, Herba Sonchi Arvensis serosity 3kg, wild grape juice 3kg, Sucus Mangiferae indicae 2kg, blackberry juice 2kg, thatch
Certain kind of berries juice 1kg, Fructus Crataegi juice 1kg mix homogeneously, prepare mixed serum, adds the pectase of 0.5kg, 0.21kg in mixed serum
Cellulase, temperature controls 43 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 45 DEG C；
D. homogenizing: be 62 DEG C in temperature by the mixed liquor after sterilizing, pressure is to carry out homogenizing under conditions of 46Mpa, homogenizing 3 times,
Prepare raw slurry；
E. allotment: take raw slurry 9kg, high fructose syrup 4kg, xylitol 2kg, sheep milk fruit juice 1kg, unusual fruit juice 1kg, the Fructus Ananadis comosi certain kind of berries
Juice 1kg, maltose 0.6kg, Fructus Rubi juice 0.5kg, blackberry juice 0.5kg, food acids 0.04kg, essence 0.03kg, xanthan gum
0.03kg, Konjac glucomannan 0.02kg, potassium sorbate 0.01kg, thickening agent 0.025kg, add water to 100kg, stir, and makes mixed
Close liquid；
F. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 82 DEG C, and pressure is 45Mpa, homogenizing 3 times；
G. sterilization: use instantaneous sterilization method, temperature 125 DEG C, time 11s, prepare Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables；
The most canned: the Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables after sterilization is cooled to 33 DEG C, canned under sterile vacuum environment, prover tank
It is the most qualified to fill, and preserves under room temperature.
Embodiment 3:
The processing technique of a kind of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables, it is characterised in that described processing technique employing following steps:
A. Herba Violae mundae pretreatment: select maturation, the Herba Violae mundae without pest and disease damage, Fructus psidii guajavae immaturus, thorn bubble, gold bead, red Lee, take after cleaning
The Herba Violae mundae of 10kg, 4kg Fructus psidii guajavae immaturus, thorn bubble, the gold bead of 2kg, 1kg red Lee mix homogeneously of 2kg, prepare compound, will be mixed
Close material and carry out steam beating, vapor (steam) temperature 131 DEG C, fixation time 12s, after the compound chopping after completing, put into the dense of 14kg
Degree is in the citric acid solution of 62%, pulls an oar, make Herba Violae mundae serosity after soaking 45min；
B. Herba Sonchi Arvensis pretreatment: take without pest and disease damage, the Herba Sonchi Arvensis of fresh mature, the Flos rosae multiflorae, Flos Lonicerae, Hibiscus Sabdariffa Linn, Cymbidium ensifolium (L.) Sw., take
10kg Herba Sonchi Arvensis, the 7kg Flos rosae multiflorae, 3kg Flos Lonicerae, the Hibiscus Sabdariffa Linn of 2kg, 1kg Cymbidium ensifolium (L.) Sw. cut the mixing dish section of 3mm length after cleaning,
Mixing dish section being completed when vapor (steam) temperature is 125 DEG C, fixation time is 18s, and complete the backward 10kg mixing dish section of end
The Sal of middle addition 0.3kg, mix is uniform, carries out steam beating after standing 44min under the conditions of 131 DEG C, and fixation time is
12s, cools down the sodium ascorbate solution that concentration is 6.7% adding 3kg in the 10kg mixing dish section after backward completing, and carries out beating
Slurry, is processed into Herba Sonchi Arvensis serosity；
C. mixing: take Herba Violae mundae serosity 6.5kg, Herba Sonchi Arvensis serosity 3kg, Caulis et folium euphorbiae milii fruit juice 2kg, Fructus rhois chinensis leaf juice 1kg, Rhizoma Dioscoreae esculentae leaf
1kg, Folium Chrysanthemi 1kg mix homogeneously, prepare mixed serum, add the fiber of the pectase of 0.3kg, 0.2kg in mixed serum
Element enzyme, 0.2kg amylase, temperature controls 42 DEG C, and the time controls 5h, after enzymolysis completes, by the mixed serum after enzymolysis through superelevation
Temperature sterilizer sterilizing, feeding temperature 128 DEG C, drop temperature 40 DEG C；
D. homogenizing: be 60 DEG C in temperature by the mixed liquor after sterilizing, pressure is to carry out homogenizing under conditions of 45Mpa, homogenizing 3 times,
Prepare raw slurry；
E. allotment: take raw slurry 9kg, fructose 2kg, lantern fruit juice 2kg, juice of Fructus Hippophae 1kg, fire spine juice 1kg, Nashi Pear juice 1kg, wheat
Bud sugar 0.7kg, malic acid 0.7kg, food acids 0.04kg, essence 0.04kg, xanthan gum 0.03kg, carrageenan 0.01kg, Pyrusussuriensis
Acid potassium 0.007kg, thickening agent 0.02kg, add water to 100kg, stir, make mixed liquor；
F. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 80 DEG C, and pressure is 35 Mpa, homogenizing 3 times；
G. sterilization: use instantaneous sterilization method, temperature 123 DEG C, time 27s, prepare Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables；
The most canned: the Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables after sterilization is cooled to 36 DEG C, canned under sterile vacuum environment, prover tank
It is the most qualified to fill, and preserves under room temperature.
Embodiment 4:
The processing technique of a kind of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables, it is characterised in that described processing technique employing following steps:
A. Herba Violae mundae pretreatment: select maturation, the Herba Violae mundae without pest and disease damage, rose hip, Rosehips, black cloth woods, the Fructus Ananadis comosi certain kind of berries, hundred perfume
Really, the Herba Violae mundae of 10kg, 3kg rose hip, the Rosehips of 2kg, the black cloth woods of 2kg, the 1kg Fructus Ananadis comosi certain kind of berries, 1kg Passifolra edulis are taken after cleaning
Mix homogeneously, prepares compound, compound carries out steam beating, and vapor (steam) temperature 131 DEG C, fixation time 25s, after completing
Put into after compound chopping citric acid that mass fraction is 0.6%, 2% sodium chloride mixed solution in, carry out after soaking 40min beating
Slurry, makes Herba Violae mundae serosity；
B. Herba Sonchi Arvensis pretreatment: take without pest and disease damage, the Herba Sonchi Arvensis of fresh mature, Herba Salsolae Collinae, the dish that collapses, Amaranthus retroflexus, Herba youngiae japonicae, take
10kg Herba Sonchi Arvensis, 5kg Herba Salsolae Collinae, 2kg collapse dish, the Amaranthus retroflexus of 1kg, 1kg Herba youngiae japonicae clean after cut 4mm length mixing dish section,
Mixing dish section being completed when vapor (steam) temperature is 127 DEG C, fixation time is 15s, and complete the backward 10kg mixing dish section of end
The Sal of middle addition 0.3kg, mix is uniform, carries out steam beating after standing 60min under the conditions of 133 DEG C, and fixation time is
10s, cools down the selenium-rich water solution that concentration is 5% adding 7kg in the 10kg mixing dish section after backward completing, pulls an oar, processing
Become Herba Sonchi Arvensis serosity；
C. mixing: take Herba Violae mundae serosity 7kg, Herba Sonchi Arvensis serosity 4kg, Flos Sauropi changiani leaf juice 3kg, Castanea seguinii Dode (Involucrum Castaneae Seguinii) leaf juice 1kg, Sucus Phyllanthi 1kg,
Niuganguo juice 1kg mix homogeneously, prepares mixed serum, adds the fiber of the pectase of 0.45kg, 0.25kg in mixed serum
Element enzyme, temperature controls 52 DEG C, and the time controls 2.5h, after enzymolysis completes, is gone out through superhigh temperature disinfecting machine by the mixed serum after enzymolysis
Bacterium, feeding temperature 122 DEG C, drop temperature 49 DEG C；
D. homogenizing: be 58 DEG C in temperature by the mixed liquor after sterilizing, pressure is to carry out homogenizing under conditions of 45Mpa, homogenizing 3 times,
Prepare raw slurry；
E. allotment: take raw slurry 7.5kg, Cactus juice 3kg, thunderbolt fruit 2kg, Fructus Aurantii Immaturus juice 1kg, xylitol 1kg, fructose
0.4kg, Cranberry Juice 0.5kg, Rubus corchorifolius Linn. f. juice 0.5kg, food acids 0.09kg, essence 0.05kg, xanthan gum 0.3kg, Konjac glucomannan
0.22kg, potassium sorbate 0.1kg, thickening agent 0.15kg, add water to 100kg, stir, make mixed liquor；
F. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 85 DEG C, and pressure is 44Mpa, homogenizing 4 times；
G. sterilization: use instantaneous sterilization method, temperature 123 DEG C, time 22s, prepare Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables；
The most canned: the Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables after sterilization is cooled to 38 DEG C, canned under sterile vacuum environment, prover tank
It is the most qualified to fill, and preserves under room temperature.
Embodiment 5:
The processing technique of a kind of Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables, it is characterised in that described processing technique employing following steps:
A. Herba Violae mundae pretreatment: select maturation, Herba Violae mundae without pest and disease damage, carries out steam after being cleaned by the Herba Violae mundae screened and kills
Green grass or young crops, vapor (steam) temperature 122 DEG C, fixation time 30s, puts into, after the Herba Violae mundae chopping after completing, the Fructus Citri Limoniae that mass fraction is 0.8%
Acid, 2.5% sodium chloride mixed solution in, soak after 50min and pull an oar, make Herba Violae mundae serosity；
B. Herba Sonchi Arvensis pretreatment: take without pest and disease damage, the 10kg Herba Sonchi Arvensis of fresh mature, 6kg gynura bicolor, 4kg Herba Lysimachiae Clethroids (Radix Seu Herba Lysimachiae Clethroidis), 1kg hardship
Lettuce dish mix homogeneously prepares mixing raw material, cuts into the mixing dish section of 3mm 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 8s, completes and terminates to add in backward 10kg mixing dish section the food of 0.7kg
Salt, mix is uniform, carries out steam beating after standing 60min under the conditions of 129 DEG C, and fixation time is 15s, after cooling down backward completing
10kg mixing dish section in add the sodium ascorbate solution that concentration is 8% of 7kg, pull an oar, be processed into Herba Sonchi Arvensis serosity；
C. mixing: take Herba Violae mundae serosity 10kg, Herba Sonchi Arvensis serosity 6kg mix homogeneously, prepares mixed serum, to 10kg mixed serum
The middle addition pectase of 0.08kg, the cellulase of 0.15kg, the protease of 0.02, temperature controls 49 DEG C, and the time controls 3h, enzyme
After solution completes, by the mixed serum after enzymolysis through superhigh temperature disinfecting machine sterilizing, feeding temperature 130 DEG C, drop temperature 47 DEG C；
D. homogenizing: be 53 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；
E. allotment: take raw slurry 4kg, fructose 2kg, Fructus Arctii juice 2kg, carambola 2kg, Ficus carica juice 1kg, food acids 0.1kg, perfume (or spice)
Essence 0.05kg, xanthan gum 0.02kg, potassium sorbate 0.004kg, thickening agent 0.003kg, add water to 30kg, stir, make
Mixed liquor；
F. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 75 DEG C, and pressure is 29Mpa, homogenizing 3 times；
G. sterilization: use instantaneous sterilization method, temperature 128 DEG C, time 12s, prepare Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables；
The most canned: the Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables after sterilization is cooled to 32 DEG C, canned under sterile vacuum environment, prover tank
It is the most qualified to fill, and preserves under room temperature.
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 technique of a Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables, it is characterised in that employing the following step:
A. Herba Violae mundae pretreatment: select maturation, without pest and disease damage Herba Violae mundae, thorn bubble, Nashi Pear, Sirikaya, Fructus Mali Asiaticae, cleaning
After take the Herba Violae mundae of 10kg, 7kg stings bubble, the Nashi Pear of 4kg, the Sirikaya of 2kg, the Fructus Mali Asiaticae of 1kg, the mix homogeneously of 1kg, system
Obtaining compound, compound carries out steam beating, vapor (steam) temperature 138 DEG C, fixation time 6s, after the compound chopping after completing
Put into citric acid that mass fraction is 0.15%, 4% sodium chloride mixed solution in, pull an oar after soaking 40min, make DICAO
Pulp liquid；
B. Herba Sonchi Arvensis pretreatment: take without pest and disease damage, the 10kg Herba Sonchi Arvensis of fresh mature, 6kg Radix seu Folium Alchorneae trewioidis, 4kg Lettuce, 1kg mountain
Herba Apii graveolentis, 1kg tumble-weed, the rocket salad mix homogeneously of 1kg prepare mixing raw material, cut into 2mm length after being cleaned by mixing raw material
Mixing dish section, completes mixing dish section when vapor (steam) temperature is 121 DEG C, and fixation time is 30s, and complete the backward 10kg of end
Adding the Sal of 0.6kg in mixing dish section, mix is uniform, carries out steam beating, complete after standing 70min under the conditions of 126 DEG C
Time is 18s, cools down the vitamin c solution that concentration is 9% adding 6kg in the 10kg mixing dish section after backward completing, and carries out beating
Slurry, is processed into Herba Sonchi Arvensis serosity；
C. mixing: take Herba Violae mundae serosity 8kg, Herba Sonchi Arvensis serosity 6kg, 4kg Ficus carica juice, 3kg Niuganguo juice, 1kg acid Sucus Pyri,
1kg Maca juice, 1kg wild grape juice mix homogeneously, prepare mixed serum, add in mixed serum 0.6kg pectase,
The cellulase of 0.2kg, 0.1kg protease, temperature controls 53 DEG C, and the time controls 2h, after enzymolysis completes, by the mixing after enzymolysis
Serosity is through superhigh temperature disinfecting machine sterilizing, feeding temperature 135 DEG C, drop temperature 45 DEG C；
D. homogenizing: be 68 DEG C in temperature by the mixed liquor after sterilizing, pressure is to carry out homogenizing under conditions of 49Mpa, homogenizing 4 times,
Prepare raw slurry；
E. allotment: take raw slurry 7kg, Succus Rhizoma Dioscoreae 5kg, Fructus Mali Asiaticae juice 3kg, water Jambul juice 2kg, fructose 2kg, sucrose 2kg, the most ruined
Sub-juice 2kg, blueberry juice 1kg, egg fruit juice 1kg, maltose 0.7kg, Lycium ruthenicum Murr. juice 0.5kg, food acids 0.5kg, essence
0.04kg, xanthan gum 0.3kg, Konjac glucomannan 0.2kg, carrageenan 0.1kg, potassium sorbate 0.05kg, thickening agent 0.01kg, add water to
100kg, stirs, and makes mixed liquor；
F. homogenizing: being processed by the mixed powder homogenizing stirred, temperature is 79 DEG C, and pressure is 26Mpa, homogenizing 3 times；
G. sterilization: use instantaneous sterilization method, temperature 126 DEG C, time 18s, prepare Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables；
The most canned: the Herba Violae mundae Herba Sonchi Arvensis beverage made of fruits or vegetables after sterilization is cooled to 27 DEG C, canned under sterile vacuum environment, prover tank
It is the most qualified to fill, and preserves under room temperature.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173740A (en) * | 2017-07-02 | 2017-09-19 | 刘永 | A kind of preparation method of radix polygonati officinalis Chinese yam beans nutrient health-care powder |
| 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 |
| CN109221843A (en) * | 2018-11-30 | 2019-01-18 | 浙江海洋大学 | A kind of compound fruit vegetable drink and preparation method thereof |
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| CN104789439A (en) * | 2015-05-03 | 2015-07-22 | 张俊辉 | Brewing method for amomum tsao-ko fruit vinegar |
| CN105029588A (en) * | 2015-08-08 | 2015-11-11 | 明毅强 | Preparing method of quince beverage |
| CN105125615A (en) * | 2015-09-04 | 2015-12-09 | 刘永 | Processing technology of sedum sarmentosum decoction pieces |
| CN105533690A (en) * | 2015-12-13 | 2016-05-04 | 李春生 | Ilex chinensis leaf and haw nutritional powder processing method |
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| CN104789439A (en) * | 2015-05-03 | 2015-07-22 | 张俊辉 | Brewing method for amomum tsao-ko fruit vinegar |
| CN105029588A (en) * | 2015-08-08 | 2015-11-11 | 明毅强 | Preparing method of quince beverage |
| CN105125615A (en) * | 2015-09-04 | 2015-12-09 | 刘永 | Processing technology of sedum sarmentosum decoction pieces |
| CN105533690A (en) * | 2015-12-13 | 2016-05-04 | 李春生 | Ilex chinensis leaf and haw nutritional powder processing method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107173740A (en) * | 2017-07-02 | 2017-09-19 | 刘永 | A kind of preparation method of radix polygonati officinalis Chinese yam beans nutrient health-care powder |
| 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 |
| CN109221843A (en) * | 2018-11-30 | 2019-01-18 | 浙江海洋大学 | A kind of compound fruit vegetable drink and preparation method thereof |
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