CN106578808A - Preparation method of fructus sophorae beverage - Google Patents
Preparation method of fructus sophorae beverage Download PDFInfo
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- CN106578808A CN106578808A CN201611176526.0A CN201611176526A CN106578808A CN 106578808 A CN106578808 A CN 106578808A CN 201611176526 A CN201611176526 A CN 201611176526A CN 106578808 A CN106578808 A CN 106578808A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a fructus sophorae beverage. The method includes the steps of: (1) raw material selection and cleaning: removing seeds, impurities, foreign matters and stalks from fructus sophorae, and performing surface cleaning and drying; (2) enzyme deactivation: conducting enzyme deactivation on the cleaned fructus sophorae, and performing airing cooling; (3) cutting and drying: cutting the enzyme deactivated fructus sophorae into slices, and conducting ventilation drying in the shade; (4) extraction: subjecting the fructus sophorae slices to warm immersion in water, combining the warm immersion liquid, and then performing filtering to obtain a warm immersed solution; (5) refrigeration: subjecting the warm immersed solution to lower temperature refrigeration; (6) filtering: conducting ultrafiltration treatment on the refrigerated warm immersed solution until the filtrate is clarified; (7) compounding: adding citric acid, sodium citrate and a sweetener into purified water, conducting heating till dissolution, performing airing cooling, then adding essence to obtain a flavor agent, then merging the flavor agent with the filtrate obtained in the previous step so as to obtain a compounded solution; and (8) post-treatment: filtering the compounded solution so as to obtain a clear liquid. The invention provides the preparation method of the clear fructus sophorae beverage that is in the form of a brownish yellow liquid and has sour and sweet taste.
Description
Technical field
The present invention relates to one kind is raw material by the Fructus Sophorae, it is wind to be equipped with citric acid, sodium citrate, crystal sugar or xylitol, essence
The method for preparing beverage of taste agent, belongs to natural plants health-preserving beverage technical field.
Background technology
The preparing raw material of Fructus Sophorae beverage is added using the fresh mature fruit sarcocarp of leguminous plant Chinese scholartree Sophora japonica L.
The decoction pieces of work.It is many that the Fructus Sophorae contains genistein, Quercetin, nimbecetin, rutin, sophoricoside, genistein-4'-glucosidorhamnoside., sophoraflavonoloside etc.
Kind of flavones ingredient, the effect of with vessel softening, blood pressure lowering, cholesterol reducing, especially has fabulous curative effect to dropping three fat.Among the people
The custom for drinking illness prevention and fitness is brewed with regard to useful Fructus Sophorae tea making.The health preserving value of the Fructus Sophorae is subject to people's pay attention to day by day, by Fructus Sophorae system
For beverage, have a extensive future.
The content of the invention
The technical problem to be solved in the invention be to provide it is a kind of in tan liquid, clarification, the Fructus Sophorae beverage system of sweet and sour
Preparation Method.
To solve above-mentioned technical problem, the technical solution adopted in the present invention is：
1. the selection of raw material and cleaning：The Fructus Sophorae is removed into seed, impurity, foreign body and stalk, cleans clean to Fructus Sophorae surface with water, and
Dry surface moisture；
2. complete：The Fructus Sophorae after cleaning is completed in steam, dries in the air cool；
3. cutting, drying：Fructus Sophorae cutting flakiness after completing, and thin slice is spread out, ventilation is dried in the shade, and obtains Fructus Sophorae decoction pieces；
4. extract：Fructus Sophorae decoction pieces are placed on warm macerating in water, repeated several times, after warm macerating by the ratio of control Fructus Sophorae decoction pieces and water
Liquid merge, be filtrated to get warm macerating liquid；
5. cold preservation：Warm macerating liquid is placed in into deepfreeze；
6. filter：Warm macerating liquid after cold preservation is carried out into hyperfiltration treatment, is clarified to filtrate；
7. dispensing：Citric acid, sodium citrate, sweeting agent are added in purified water according to certain ratio, are heated to dissolving, dry in the air
Add essence to obtain flavoring agent after cool, flavoring agent again with step 6. in filtrate merge, obtain proportion liquid；
8. post processing：Proportion liquid is filtered, brown color supernatant liquid is obtained, you can.
Technical solution of the present invention further improvement is that：1. middle water for cleaning is drinking water to step.
Technical solution of the present invention further improvement is that：Step 2. in complete the Fructus Sophorae vapor (steam) temperature be 100～120
DEG C, the time for completing is 3～5min.
Technical solution of the present invention further improvement is that：Step 3. middle cutting Fructus Sophorae thin slice width be 1～2mm, Chinese scholartree
The thickness of angle thin slice laying is 25～35mm, and the color for obtaining Fructus Sophorae decoction pieces is yellow green.
Technical solution of the present invention further improvement is that：4. middle extraction water is purified water to step, warm macerating number of times 2～3
Secondary, each warm macerating time is 1～1.5h, and the temperature of warm macerating is 70～80 DEG C, and purified water is 15 with the mass ratio of Fructus Sophorae thin slice:1
～20:1.
Technical solution of the present invention further improvement is that：5. middle refrigerated storage temperature is 2～5 DEG C to step, and cold preservation time is 24
～72h.
Technical solution of the present invention further improvement is that：6. middle ultrafiltration uses polyamide membrane filtration, ultrafiltration to step
Pressure be 0. 1～0.4Mpa, the temperature of ultrafiltration is 25～35 DEG C.
Technical solution of the present invention further improvement is that：7. middle sweeting agent is crystal sugar or xylitol to step.
Technical solution of the present invention further improvement is that：7. each dispensing of middle Fructus Sophorae decoction pieces accounts for the quality point of proportion liquid to step
Number is respectively：The mass fraction of Fructus Sophorae decoction pieces is 2.4～3.6%, and the mass fraction of citric acid is 0.16～0.24%, sodium citrate
Mass fraction be 0.96～1.44%, the mass fraction of crystal sugar is 5～7%, and the mass fraction of xylitol is 6.25～8.75%,
The mass fraction of Flos Sophorae essence is 0.05～0.075%.
Technical solution of the present invention further improvement is that：The flame filter press of step 8. middle employing is filtered.
As a result of above-mentioned technical proposal, the technological progress that the present invention is obtained is：
Fresh during Fructus Sophorae beverage the is prepared Fructus Sophorae of the present invention takes steaming process and completes, the steam of high temperature carried out to the Fructus Sophorae,
Lower pincer attack rapid steaming is killed, and good permeability completes thorough, uniform, remains the color and luster yellow green of the Fructus Sophorae, and quality is more excellent, can go
Except mouthfeel not mature in the Fructus Sophorae so that Fructus Sophorae mouthfeel can be more preferable.And the fresh Fructus Sophorae in effectively killing the Fructus Sophorae, can be made rotten, discoloration
Enzyme, makes fresh Fructus Sophorae prolonged shelf life；
The present invention can retain beneficiating ingredient to greatest extent and not be destroyed extraction step Extracting temperature is low；The multiple that adds water has been caused
Beneficial composition and the concentration difference of water, are conducive to beneficiating ingredient infiltration and dissolving；
Lixiviating solution is positioned over deepfreeze by the present invention.It is due to nothings such as phytoprotein contained in the Fructus Sophorae and colloidal substances
Benefit as the reduction dissolubility of temperature decreases precipitation little particle, is slowly assembled agglomerating generation with molecular motion and is sunk into branch
Shallow lake is separated from water.
The present invention is by the ultrafiltration of cold preservation liquid and selects suitable material and aperture ultrafilter membrane, adsorbs cold using membrane material hydrogen bond action
Phenolic substance tannin in liquid is hidden, and from suitable control molecular weight pore membrane material, filters the remaining plant being dissolved in cold preservation liquid
Unhelpful composition and microorganism that thing protein and colloidal substance etc. are easily separated out, it is ensured that beverage clarity.
In blending process, sweeting agent adopts xylitol to the present invention, xylitol while the taste of Fructus Sophorae beverage is adjusted,
Can also additional heat, improve carbohydrate metabolism, xylitol is not relying on the participation of insulin, is directed through cell membrane in human body metabolism
Participate in carbohydrate metabolism and do not increase blood sugar concentration, therefore, this beverage can become the beverage of diabeticss, increase Fructus Sophorae beverage
Promoted extension.
Filter method of the present invention in post processing adopts filter press, slow filter paper, realizes that flavoring agent brings not
The solid impurity for being dissolved in water is separated with liquid；When in use, its simple structure, parts are firm durable for filter press.Sheet frame
The filter area of pressure filter can be carried out adjustment by changing sheet frame quantity, thus its filter area is larger, saves
Working time, improve volume of production.Also exactly should be its this feature makes filter press to various low density liquid materials
Adaptable, applied range works at elevated pressures and filter quality can be kept stable.
Flavoring agent of the present invention can cover hardship, and with effect that is antibacterial, solubilized and adjusting pH value.
Specific embodiment
Below the present invention is described in further details, is comprised the following steps：
1. the selection of raw material and cleaning：The Fructus Sophorae is removed into seed, impurity, foreign body and stalk, cleans clean to Fructus Sophorae surface with water, and
Dry surface moisture；
2. complete：By the Fructus Sophorae after above-mentioned cleaning in steam kettle with the 3～5min that completes in 100～120 DEG C of steam, dry in the air cool；
3. cutting, drying：The Fructus Sophorae after completing is cut into into the thin slice that width is 1～2mm, and thin slice is spread out, laying depth
For 25～35mm, ventilation is dried in the shade, and obtains Fructus Sophorae decoction pieces, and its color is yellow green；
4. extract：The mass ratio that purified water is controlled with Fructus Sophorae decoction pieces is 15:1～20:1, Fructus Sophorae decoction pieces are placed in purified water
Warm macerating 2～3 times, each warm macerating time are 1～1.5h, and the temperature of warm macerating is 70～80 DEG C, the liquid after warm macerating is merged, is filtered
Obtain warm macerating liquid；
5. cold preservation：Warm macerating liquid is placed in into 24～72h of deepfreeze at 2～5 DEG C；
6. filter：Cold preservation liquid after cold preservation is carried out by hyperfiltration treatment using polyamide membrane, the pressure of ultrafiltration is 0. 1～0.4Mpa,
The temperature of ultrafiltration is 25～35 DEG C, is clarified to filtrate；
7. dispensing：The mass fraction that proportion liquid is accounted for according to following dispensing is mixed to join dispensing in purified water, is heated to dissolving,
Citric acid account for purified water mass fraction be 0.16～0.24%, sodium citrate account for purified water mass fraction be 0.96～
1.44%, it is 5～7% that crystal sugar accounts for the mass fraction of purified water, and it is 6.25～8.75% that xylitol accounts for the mass fraction of purified water, Chinese scholartree
It is 0.05～0.075% that extrait accounts for the mass fraction of purified water, dry in the air it is cool after add essence to obtain flavoring agent, flavoring agent again with step
It is rapid 6. in filtrate merge, it is 2.4～3.6% that the quality of Fructus Sophorae decoction pieces accounts for the percent of the quality of proportion liquid, obtains proportion liquid；
8. post processing：Proportion liquid is filtered using flame filter press, is obtained brown color supernatant liquid, you can.
The present invention is described in further details with reference to specific embodiment：
Embodiment 1,
1. the selection of raw material and cleaning：The Fructus Sophorae is removed into seed, impurity, foreign body and stalk, is placed in bubble type medicine-washing machine with drinking
Water is cleaned to raw material surface totally without soil, dries surface moisture；
2. complete：The Fructus Sophorae for drying surface moisture is placed in steam kettle and is completed, 100 DEG C of live steam temperature, steamed 5 minutes,
Dry in the air cool；
3. cutting, drying：It is 1～2mm thin slices that after completing, the Fructus Sophorae cuts into width, and after cutting, the Fructus Sophorae is placed in shady spot's balcony paving
If thickness dries in the shade for 25mm, when monitoring that with moisture monitor the moisture in Fructus Sophorae thin slice is less than 12%, the knot that dries in the shade of divulging information
Beam, obtains Fructus Sophorae decoction pieces, and Fructus Sophorae decoction pieces are yellow green；
4. extract：Fructus Sophorae decoction pieces are placed in multi-functional extraction unit, plus purified water warm macerating is twice, for the first time according to purified water with
The mass ratio of the Fructus Sophorae is 15:1, warm macerating temperature is 70 DEG C, and the warm macerating time is 1.5h, and second according to purified water and the quality of the Fructus Sophorae
Than for 15:1, the warm macerating time is 1h, twice warm macerating temperature 70 C, merges warm macerating liquid, filters, obtains warm macerating liquid；
5. cold preservation：The temperature of filtrate cold preservation is 2 DEG C；Cold preservation time 24 hours；
6. filter：Cold preservation liquid ultrafiltration unit is adopted molecular weight to filter for 50000 polyamide membrane, is clarified to filtrate, ultrafiltration
Pressure be 0.1Mpa, the temperature of ultrafiltration is 35 DEG C；
7. dispensing：The mass fraction of proportion liquid is accounted for according to following dispensing, citric acid, sodium citrate, xylitol add appropriate pure
Change water heating for dissolving dry in the air it is cool after add Flos Sophorae essence to obtain flavoring agent, flavoring agent again with step 6. in filtrate merge, citric acid
The mass fraction for accounting for purified water is 0.24%, and it is 1.44% that sodium citrate accounts for the mass fraction of purified water, and xylitol accounts for purified water
Mass fraction is 8.75%, and it is 0.075% that Flos Sophorae essence accounts for the mass fraction of purified water, and the quality of Fructus Sophorae decoction pieces accounts for proportion liquid quality
Percent be 3.6%；
8. post processing：Proportion liquid is filtered using flame filter press, is obtained brown color supernatant liquid, you can, it is without sugar drink
Material.
Embodiment 2,
1. the selection of raw material and cleaning：The Fructus Sophorae is removed into seed, impurity, foreign body and stalk, is placed in bubble type medicine-washing machine with drinking
Water is cleaned to raw material surface totally without soil, dries surface moisture；
2. complete：The Fructus Sophorae for drying surface moisture is placed in steam kettle and is completed, 110 DEG C of live steam temperature, steamed 4 minutes,
Dry in the air cool；
3. cutting, drying：It is 1～2mm thin slices that after completing, the Fructus Sophorae cuts into width, and after cutting, the Fructus Sophorae is placed in shady spot's balcony paving
If thickness dries in the shade for 30mm, when monitoring that with moisture monitor the moisture in Fructus Sophorae thin slice is less than 12%, the knot that dries in the shade of divulging information
Beam, obtains Fructus Sophorae decoction pieces, and Fructus Sophorae decoction pieces are yellow green；
4. extract：Fructus Sophorae decoction pieces are placed in multi-functional extraction unit, plus purified water warm macerating is twice, for the first time according to purified water with
The mass ratio of Fructus Sophorae decoction pieces is 18:1, warm macerating temperature is 70 DEG C, and the warm macerating time is 1.5h, and second according to purified water and Fructus Sophorae drink
The mass ratio of piece is 20:1, the warm macerating time is 1h, twice warm macerating temperature 70 C, merges warm macerating liquid, filters, obtains warm macerating liquid；
5. cold preservation：The temperature of filtrate cold preservation is 2 DEG C；Cold preservation time 48 hours；
6. filter：Cold preservation liquid ultrafiltration unit is adopted molecular weight to filter for 50000 polyamide membrane, is clarified to filtrate, ultrafiltration
Pressure be 0.3Mpa, the temperature of ultrafiltration is 30 DEG C；
7. dispensing：The mass fraction of proportion liquid is accounted for according to following dispensing, citric acid, sodium citrate, crystal sugar are added appropriate purification
Water heating for dissolving dry in the air it is cool after add Flos Sophorae essence to obtain flavoring agent, flavoring agent again with step 6. in filtrate merge, citric acid is accounted for
The mass fraction of purified water is 0.20%, and it is 1.2% that sodium citrate accounts for the mass fraction of purified water, and crystal sugar accounts for the quality point of purified water
Number is 6%, and it is 0.0625% that Flos Sophorae essence accounts for the mass fraction of purified water, and the quality of Fructus Sophorae thin slice accounts for the percentage of the quality of proportion liquid
Number is 3.0%；
8. post processing：Proportion liquid is filtered using flame filter press, obtained brown color supernatant liquid, you can for Sugared beverages.
Embodiment 3,
1. the selection of raw material and cleaning：The Fructus Sophorae is removed into seed, impurity, foreign body and stalk, is placed in bubble type medicine-washing machine with drinking
Water is cleaned to raw material surface totally without soil, dries surface moisture；
2. complete：The Fructus Sophorae for drying surface moisture is placed in steam kettle and is completed, 120 DEG C of live steam temperature, steamed 3 minutes,
Dry in the air cool；
3. cutting, drying：It is 1～2mm thin slices that after completing, the Fructus Sophorae cuts into width, and after cutting, the Fructus Sophorae is placed in shady spot's balcony paving
If thickness dries in the shade for 35mm, when monitoring that with moisture monitor the moisture in Fructus Sophorae thin slice is less than 12%, the knot that dries in the shade of divulging information
Beam, the Fructus Sophorae decoction pieces after drying in the shade, Fructus Sophorae decoction pieces are yellow green or yellowish-brown；
4. extract：Fructus Sophorae decoction pieces are placed in multi-functional extraction unit, plus purified water warm macerating is twice, for the first time according to purified water with
The mass ratio of Fructus Sophorae decoction pieces is 18:1, warm macerating temperature is 70 DEG C, and the warm macerating time is 1.5h, and second according to purified water and Fructus Sophorae drink
The mass ratio of piece is 15:1, the warm macerating time is 1h, twice warm macerating temperature 70 C, merges warm macerating liquid, filters, obtains warm macerating liquid；
5. cold preservation：The temperature of filtrate cold preservation is 5 DEG C；Cold preservation time 72 hours；
6. filter：Cold preservation liquid ultrafiltration unit is adopted molecular weight to filter for 50000 polyamide membrane, is clarified to filtrate, ultrafiltration
Pressure be 0.4Mpa, the temperature of ultrafiltration is 25 DEG C；
7. dispensing：The mass fraction of proportion liquid is accounted for according to following dispensing, citric acid, sodium citrate, xylitol add appropriate pure
Change water heating for dissolving dry in the air it is cool after add Flos Sophorae essence to obtain flavoring agent, flavoring agent again with step 6. in filtrate merge, citric acid
The mass fraction for accounting for purified water is 0.16%, and it is 0.96% that sodium citrate accounts for the mass fraction of purified water, and xylitol accounts for purified water
Mass fraction is 6.25%, and it is 0.05% that Flos Sophorae essence accounts for the mass fraction of purified water, and the quality of Fructus Sophorae decoction pieces accounts for proportion liquid quality
Percent be 2.4%；
8. post processing：Proportion liquid is filtered using flame filter press, is obtained brown color supernatant liquid, you can, it is without sugar drink
Material.
Claims (10)
1. a kind of preparation method of Fructus Sophorae beverage, comprises the following steps：
1. the selection of raw material and cleaning：The Fructus Sophorae is removed into seed, impurity, foreign body and stalk, cleans clean to Fructus Sophorae surface with water, and
Dry surface moisture；
2. complete：The Fructus Sophorae after cleaning is completed in steam, dries in the air cool；
3. cutting, drying：Fructus Sophorae cutting flakiness after completing, and thin slice is spread out, ventilation is dried in the shade, and obtains Fructus Sophorae decoction pieces；
4. extract：Fructus Sophorae decoction pieces are placed on warm macerating in water, repeated several times, after warm macerating by the ratio of control Fructus Sophorae decoction pieces and water
Liquid merge, be filtrated to get warm macerating liquid；
5. cold preservation：Warm macerating liquid is placed in into deepfreeze；
6. filter：Warm macerating liquid after cold preservation is carried out into hyperfiltration treatment, is clarified to filtrate；
7. dispensing：Citric acid, sodium citrate, sweeting agent are added in purified water according to certain ratio, are heated to dissolving, dry in the air
Add essence to obtain flavoring agent after cool, flavoring agent again with step 6. in filtrate merge, obtain proportion liquid；
8. post processing：Proportion liquid is filtered, brown color supernatant liquid is obtained, you can.
2. the preparation method of a kind of Fructus Sophorae beverage according to claim 1, it is characterised in that：1. middle water for cleaning is step
Drinking water.
3. the preparation method of a kind of Fructus Sophorae beverage according to claim 1, it is characterised in that：Step 2. in complete the Fructus Sophorae
Vapor (steam) temperature is 100～120 DEG C, and the time for completing is 3～5min.
4. the preparation method of a kind of Fructus Sophorae beverage according to claim 1, it is characterised in that：3. the middle cutting Fructus Sophorae is thin for step
The width of piece is 1～2mm, and the thickness of Fructus Sophorae thin slice laying is 25～35mm, and the color for obtaining Fructus Sophorae decoction pieces is yellow green.
5. the preparation method of a kind of Fructus Sophorae beverage according to claim 1, it is characterised in that：4. middle extraction with water is step
Purified water, warm macerating number of times 2～3 times, each warm macerating time are 1～1.5h, and the temperature of warm macerating is 70～80 DEG C, purified water and the Fructus Sophorae
The mass ratio of thin slice is 15:1～20:1.
6. the preparation method of a kind of Fructus Sophorae beverage according to claim 1, it is characterised in that：5. middle refrigerated storage temperature is step
2～5 DEG C, cold preservation time is 24～72h.
7. the preparation method of a kind of Fructus Sophorae beverage according to any one of claim 1～6, it is characterised in that：Step 6. in
Ultrafiltration uses polyamide membrane filtration, and the pressure of ultrafiltration is 0. 1～0.4Mpa, and the temperature of ultrafiltration is 25～35 DEG C.
8. the preparation method of a kind of Fructus Sophorae beverage according to claim 7, it is characterised in that：7. middle sweeting agent is ice to step
Sugar or xylitol.
9. the preparation method of a kind of Fructus Sophorae beverage according to claim 1, it is characterised in that：7. middle Fructus Sophorae decoction pieces are each for step
Dispensing accounts for the mass fraction of proportion liquid：The mass fraction of Fructus Sophorae decoction pieces is 2.4～3.6%, and the mass fraction of citric acid is
0.16～0.24%, the mass fraction of sodium citrate is 0.96～1.44%, and the mass fraction of crystal sugar is 5～7%, the matter of xylitol
Amount fraction is 6.25～8.75%, and the mass fraction of Flos Sophorae essence is 0.05～0.075%.
10. the preparation method of a kind of Fructus Sophorae beverage according to claim 1, it is characterised in that：The plate of step 8. middle employing
Frame filter is filtered.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611176526.0A CN106578808A (en) | 2016-12-19 | 2016-12-19 | Preparation method of fructus sophorae beverage |
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| CN201611176526.0A CN106578808A (en) | 2016-12-19 | 2016-12-19 | Preparation method of fructus sophorae beverage |
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| CN106578808A true CN106578808A (en) | 2017-04-26 |
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| CN201611176526.0A Pending CN106578808A (en) | 2016-12-19 | 2016-12-19 | Preparation method of fructus sophorae beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338334A (en) * | 2019-07-30 | 2019-10-18 | 焦丹 | A kind of locust bean food and preparation method thereof |
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| CN1190547A (en) * | 1998-01-09 | 1998-08-19 | 胡忠义 | Sophara fruit health care food and preparation process thereof |
| CN1582785A (en) * | 2004-05-25 | 2005-02-23 | 白栓锁 | Extraction of scholartree juice and food and medicine with it |
| CN101062071A (en) * | 2007-06-18 | 2007-10-31 | 石任兵 | Total saponins from radix bupleuri extract and the preparing method thereof |
| CN102048130A (en) * | 2009-11-03 | 2011-05-11 | 河南新天地药业股份有限公司 | Method for making health-care beverage |
| CN103099281A (en) * | 2012-11-14 | 2013-05-15 | 永州锦溁新能源开发有限公司 | Sophora flower bud beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1190547A (en) * | 1998-01-09 | 1998-08-19 | 胡忠义 | Sophara fruit health care food and preparation process thereof |
| CN1582785A (en) * | 2004-05-25 | 2005-02-23 | 白栓锁 | Extraction of scholartree juice and food and medicine with it |
| CN101062071A (en) * | 2007-06-18 | 2007-10-31 | 石任兵 | Total saponins from radix bupleuri extract and the preparing method thereof |
| CN102048130A (en) * | 2009-11-03 | 2011-05-11 | 河南新天地药业股份有限公司 | Method for making health-care beverage |
| CN103099281A (en) * | 2012-11-14 | 2013-05-15 | 永州锦溁新能源开发有限公司 | Sophora flower bud beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338334A (en) * | 2019-07-30 | 2019-10-18 | 焦丹 | A kind of locust bean food and preparation method thereof |
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Application publication date: 20170426 |