CN107048144A - A kind of jasmine soda water and its production method - Google Patents
A kind of jasmine soda water and its production method Download PDFInfo
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- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 217
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 83
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 title abstract 6
- 240000005385 Jasminum sambac Species 0.000 title 1
- 241000207840 Jasminum Species 0.000 claims abstract description 220
- 239000003205 fragrance Substances 0.000 claims abstract description 43
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 36
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- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 claims description 49
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- 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 claims description 6
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- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 3
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- 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 description 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 1
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of jasmine soda water and its production method, the jasmine soda water be per 1000mL pure water in be added with 10~80g of 1~20g of sodium bicarbonate and jasmine extract, its production method is after first sodium bicarbonate is well mixed with pure water in blend tank, jasmine extract is added in mixed liquor again, after 10~15min of high agitation, 1~2min of sterilization treatment under conditions of being put in 80~100 DEG C, finally carry out again filling, jasmine soda water can be obtained, wherein the preparation of jasmine extract includes preparing Jasmine slurry, Titian, prepare jasmine leaching liquor, enzymolysis, centrifuge, decolorization, the post processing of supernatant, fragrance is backfilled and powder processed.Soda water produced by the present invention is in clear shape, not only in good taste, palatability preferably, also have the delicate fragrance of Jasmine, a suitable long-term preservation, and in storage period deposit-free, no suspended substance, the stability of product is strong, be of high nutritive value, and is a kind of to be more conform with the soda water that consumer drinks taste.
Description
Technical field
The invention belongs to technical field of food beverage, and in particular to a kind of jasmine soda water and its production method.
Background technology
Jasmine, also known as jasmine, are the general designation of Oleaceae gelsemium evergreen shrubs or liana, originate in India,
Pakistan, China introduces a fine variety already, and widely plants.Jasmine likes warm and moist and sunny environment, its leaf color jade green, flower
Color is pure white, gives off a strong fragrance, and is most common armaticity potted flowers.In gelsemium, foremost one kind is bivalve jasmine,
It is exactly the Jasmine that people are commonly called as usually.《Dictionary of medicinal plant》Described in：Jasmine have " qi-regulating open it is strongly fragrant, ward off it is dirty and in " work(
Effect, and there is the effect of good eliminating inflammation and expelling toxin to dysentery, stomachache and conjunctivitis etc.；Often drink Jasmine, clears liver and improve vision, promotes the production of body fluid
Quench the thirst, dysentery is controlled in eliminating the phlegm, defaecation Li Shui, expel pathogenic wind from the body surface, hypotensive, cardiac stimulant, anticancer, anti-aging the effect of, make one to promote longevity, body
Heart health, there is good health care and beauty functions, can be for diet.Because Jasmine delicate fragrance overflows, in existing jasmine
In flower deep process technology, in addition to being used by people to make jasmine tea, also the fragrance of Jasmine is extracted, is added to drink
In product, foods and cosmetics, so, Jasmine is favored by consumer deeply with the pure and fresh quiet and tastefully laid out fragrance of a flower and the refreshing flavour of alcohol, so
And, in the extraction process of existing Jasmine composition, people only focus on the extraction of fragrance component, often have ignored Jasmine battalion
Form point so that not only recovery rate is low in obtained extract, there is the phenomenon of organic solvent residual, and nutrient loss
Seriously.
Soda water is also alkalescent water, is a kind of with weakly alkaline beverage, the soda acid that can be integrated after drinking in human body is put down
Very, change acidic constitution, hydrochloric acid in gastric juice, transmission oxygen regulation metabolism can be neutralized, help to alleviate the disease such as indigestion and constipation
Shape, contributes to uric acid excretion to prevent and treat hyperuricemia or logical wind action, and the sodium in hot summer, soda water can be mended
Fill the sodium that sweat volatilization is lost in.So, if the nutritional ingredient and fragrance in Jasmine can be added in soda water, it is bound to
Favored by consumer, in existing soda water, the document report, research and development for jasmine soda water are then few.Cause
This, develops a kind of formula uniqueness, long shelf-life, abundant nutriment, good unique flavor, palatability, safety and Health, mouthfeel
The jasmine soda water and its production method that pure, delicate fragrance overflows are desirabilities.
The content of the invention
In order to solve problem present in background technology, it is an object of the invention to provide one kind formula uniqueness, shelf-life
Long, nutriment is abundant, good unique flavor, palatability, safety and Health, pure in mouth feel, delicate fragrance overflow jasmine soda water and its
Production method.
A kind of jasmine soda water be per 1000mL pure water in added with 1~20g of sodium bicarbonate and jasmine extract 10~
80g。
The production method of the jasmine soda water includes：
A prepares Jasmine slurry：On fine day or cloudy daytime, fresh Jasmine bud is plucked, then by the Jasmine of harvesting
Bud is placed in after being stored in cloth bag in the holding room that temperature is 25~40 DEG C, humidity is 60~80%, utilizes fluorescent lamp control phototrophy
Spend 2~5 hours, make bud naturally open, then the bud after opening is taken out out of cloth bag, by bud with pure water in mass ratio
1：It is put into after the mixing of 4~8 ratios in mixer and is stirred mashing, Jasmine slurries is made；
B Titians：Jasmine slurries made from step a are put into rotary distillation tower, rotating cone destilling tower extraction concentration jasmine is utilized
Fragrance component in jasmine slurries, jasmin air cooling lime set, Jasmine fragrance are obtained after the fragrance component that is collected into is condensed
Condensate liquid should be placed in 0~10 DEG C of environment refrigerate it is standby；
C prepares jasmine leaching liquor：The temperature of Jasmine slurries after the de- perfume of b step is adjusted to 40~70 DEG C, and keeps 40
~70 DEG C of temperature decocts 10~15min, and filter residue is added to the first filtrate and filter residue, then in filter residue after filtration after filtering
The pure water that 4~8 times of quality, keeps 40~70 DEG C of temperature to decoct 15~20min, the second filtrate is obtained after filtering, by the first filter
Liquid and the second filtrate are mixed to get jasmine leaching liquor, and jasmine leaching liquor is cooled into 30~40 DEG C；
D is digested：The enzyme source of jasmine leaching liquor quality 0.5~1% is added in through jasmine leaching liquor made from step c, is well mixed
It is incubated to heat after enzymolysis, 2~5h of enzymolysis under conditions of 30~40 DEG C afterwards and boils, maintains 5~10min by enzyme-deactivating, inactivated
Into rear standing sedimentation, the supernatant taken out after 2~5h of standing sedimentation after clarification is standby；
E is centrifuged：Supernatant made from step d is put into centrifuge, with rotating speed be not less than 2000 turns/min speed from
The heart handles 10~15min, removes the sediment in supernatant；
F decolorizations：The activated carbon for adding supernatant quality 1~3% in the supernatant after being handled through step e is carried out at decolouring
Reason；
The post processing of g supernatants：Supernatant after step f decolorizations is subjected to refined filtration, quenched, sterilizing and CT vacuum dense
Contract, the process conditions that CT is concentrated in vacuo are：80~120L/h of inlet amount, 45~60 DEG C of system temperature, vacuum -0.1~-
0.5MPa, the temperature of heating steam is 100~120 DEG C, and the content for being concentrated into solid content is 30~60%, obtains jasmine inspissated juice；
H fragrance is backfilled：The oligomeric maltose of addition jasmine inspissated juice quality 1~5%, 1 in jasmine inspissated juice made from step g
~5% FOS, 0.1~0.5% citric acid and 0.1~0.5% xylitol, pH is to 7.0~7.5 for adjustment, then by step
The jasmin air cooling lime set obtained in b is backfilled in jasmine inspissated juice and allocated, and soluble solid content is obtained after sterilization and is
50~80% jasmine syrup, the addition of jasmin air cooling lime set is the 0.1~5% of jasmine syrup quality during backfill；
L powder：Jasmine syrup made from step h is put into drier and is spray-dried, it is jasmine extraction to obtain powder
Thing, the EAT for controlling drier is 200~220 DEG C, and leaving air temp is 100~120 DEG C；
2. the preparation of jasmine soda water：
A gets the raw materials ready：Weighed according to the ratio added with 10~80g of 1~20g of sodium bicarbonate and jasmine extract in every 1000mL pure water
Sodium bicarbonate, jasmine extract and pure water are standby；
B mixtures：After first sodium bicarbonate is well mixed with pure water in blend tank, then jasmine extract is added to mixed liquor
In, after 10~15min of high agitation, 1~2min of sterilization treatment, is finally filled again under conditions of being put in 80~100 DEG C
Dress, you can obtain jasmine soda water.
The beneficial effects of the invention are as follows：
1st, do not have to add the originals such as any food additives, essence and preservative in the whole preparation process of jasmine soda water
Material, ensure that the edible safety and mouthfeel of soda water to the full extent.
, the present invention using fragrance extraction concentration technology first the fragrance component in Jasmine is separated, can extract completely
Fragrance in jasmine, considerably reduces fragrance loss of the Jasmine in a series of follow-up process.
3rd, the Jasmine that the present invention is produced carries extract and is concentrated in vacuo phase with CT using advanced rotary distillation extractive technique
With reference to mode to jasmine tea carry out distillation extraction, rational optimization has been carried out by the processing step to extraction, to extract
Parameter be defined, its advanced technology prepared is enumerated in the jasmine extract produced all micro in Jasmine
Bioactive molecule, farthest remains the nutritional ingredient of Jasmine, and has first carried out Titian work during producing, thoroughly
The fragrance component in jasmine is lifted out, overcome that fragrance level during traditional natural Jasmine is realized is low, recovery rate
Low the drawbacks of.Obtained jasmine extract had both remained the simple and elegant delicate fragrance of Jasmine, can have the active component of jasmine concurrently again, was one
Plant the cream jasmin france of pure natural health.
In summary, it is of the invention compared with existing soda water, carried out in the process aspect of preparation, the step of to technique
Rational optimization, in terms of the parameter of technique, by multiple experiment, has carried out accurate restriction；In terms of nutritional ingredient：This
In the preparation process of invention, essence, preservative and other additive raw materials are not added, its raw material added is all to use section
Made from, advanced, rational production method, the positive active clear with jasmine of jasmine active ingredient is farthest saved
Fragrance, obtained jasmine extract is added in soda water, can further improve the nutritional quality of soda water, and enhancing
Soda water and mouthfeel and palatability.Using soda water produced by the present invention be in clear shape, not only in good taste, palatability compared with
It is good, also have Jasmine delicate fragrance, it is suitable long-term preserve, and in storage period deposit-free, no suspended substance, the stability of product
By force, be of high nutritive value, often drink can clear liver and improve vision, promote the production of body fluid to quench thirst, dysentery is controlled in eliminating the phlegm and defaecation Li Shui, with good health care and
Beauty functions, be it is a kind of be more conform with the soda water that consumer drinks taste, with very high Social benefit and economic benefit.
Embodiment
With reference to embodiment, the present invention is further illustrated, but the present invention is not any limitation as in any way,
Based on present invention teach that any conversion or replacement made, belong to protection scope of the present invention.
Embodiment 1：
Jasmine soda water described in the present embodiment be per in 1000mL pure water added with sodium bicarbonate 1g, jasmine extract 10g and
Stabilizer 0.01g, the stabilizer is a kind of and two kinds of the mixture in xanthans, pectin.
The production method of the jasmine soda water includes
1. the preparation of jasmine extract：
A prepares Jasmine slurry：On fine day or cloudy daytime, fresh Jasmine bud is plucked, then by the Jasmine of harvesting
Bud is placed in after being stored in cloth bag in the holding room that temperature is 25 DEG C, humidity is 60%, and 5 hours are spent using fluorescent lamp control phototrophy,
Make bud naturally open, then the bud after opening is taken out out of cloth bag, by bud and pure water in mass ratio 1：4 ratios are mixed
After be put into mixer and be stirred mashing, Jasmine slurries are made；
B Titians：Jasmine slurries made from step a are put into rotary distillation tower, rotating cone destilling tower extraction concentration jasmine is utilized
Fragrance component in jasmine slurries, the process conditions of rotary distillation tower are that the flow of Jasmine slurries is 200L/h, feeding temperature
For 80 DEG C, the temperature difference of feeding temperature and system is -2 DEG C, and outside extraction yield is 1%, after the fragrance component being collected into is condensed
To jasmin air cooling lime set, jasmin air cooling lime set should be placed in 0 DEG C of environment refrigerate it is standby,
C prepares jasmine leaching liquor：The temperature of Jasmine slurries after the de- perfume of b step is adjusted to 40 DEG C, and is kept for 40 DEG C
Temperature decocts 10min, and the pure of 4 times of filter residue quality is added to the first filtrate and filter residue, then in filter residue after filtration after filtering
Water purification, keeps 40 DEG C of temperature to decoct 15min, the second filtrate is obtained after filtering, the first filtrate and the second filtrate are mixed to get into jasmine
Jasmine leaching liquor, and jasmine leaching liquor is cooled to 30 DEG C；
D is digested：The enzyme source of jasmine leaching liquor quality 0.5%, the enzyme source bag are added in through jasmine leaching liquor made from step c
Include the raw material of following parts by weight：0.2 part of 4 parts of plant cellulose enzyme, 3 parts of plant rennet, 1 part of food flavor enzyme and tannase, mixing
It is incubated to heat after enzymolysis, enzymolysis 2h under conditions of 30 DEG C after uniform and boils, maintains 5min by enzyme-deactivating, stood after the completion of inactivation
The supernatant taken out after sedimentation, standing sedimentation 2h after clarification is standby；
E is centrifuged：Supernatant made from step d is put into centrifuge, with rotating speed be not less than 2000 turns/min speed from
The heart handles 10min, removes the sediment in supernatant；
F decolorizations：The activated carbon that supernatant after being handled through step e adds supernatant quality 1% carries out decolorization；
The post processing of g supernatants：Supernatant after step f decolorizations is subjected to refined filtration, quenched, sterilizing and CT vacuum dense
Contract, the process conditions that CT is concentrated in vacuo are：Inlet amount 80L/h, 45 DEG C of system temperature, vacuum -0.1MPa heats the temperature of steam
Spend for 100 DEG C, the content for being concentrated into solid content is 30%, obtain jasmine inspissated juice, sterilizing uses high-temperature short-time sterilization, sterilizing temperature
Spend for 120 DEG C, the time is 4s, quenched process conditions are：Homogenization pressure is 20MPa, and temperature is 60 DEG C；
H fragrance is backfilled：Add in jasmine inspissated juice made from step g jasmine inspissated juice quality 1% oligomeric maltose, 1%
FOS, 0.1% citric acid, 0.1% xylitol and 0.01% vitamin E, pH is to 7.0 for adjustment, then will be obtained in step b
To jasmin air cooling lime set backfill in jasmine inspissated juice and allocate, after sterilization soluble solid content is 50%
Jasmine syrup, the addition of jasmin air cooling lime set is the 0.1% of jasmine syrup quality during backfill；
L powder：Jasmine syrup made from step h is put into drier and is spray-dried, it is jasmine extraction to obtain powder
Thing, the EAT for controlling drier is 200 DEG C, and leaving air temp is 100 DEG C；
2. the preparation of jasmine soda water：
A gets the raw materials ready：According to the ratio that sodium bicarbonate 1g, jasmine extract 10g and stabilizer 0.01g are added with every 1000mL pure water
Sodium bicarbonate is weighed, jasmine extract, stabilizer and pure water are standby；
B mixtures：After first sodium bicarbonate is well mixed with pure water in blend tank, then jasmine extract is added to mixed liquor
In, after high agitation 10min, sterilization treatment 1min under conditions of being put in 80 DEG C is finally carried out filling again, you can obtain jasmine
Soda water.
Embodiment 2
Jasmine soda water described in the present embodiment 2 is per being added with sodium bicarbonate 10g and jasmine extract in 1000mL pure water
50g。
The production method of the jasmine soda water includes：
1. the preparation of jasmine extract：
A prepares Jasmine slurry：On fine day or cloudy daytime, fresh Jasmine bud is plucked, then by the Jasmine of harvesting
Bud is placed in after being stored in cloth bag in the holding room that temperature is 35 DEG C, humidity is 70%, and 3 hours are spent using fluorescent lamp control phototrophy,
Make bud naturally open, then the bud after opening is taken out out of cloth bag, by bud and pure water in mass ratio 1：6 ratios are mixed
After be put into mixer and be stirred mashing, Jasmine slurries are made；
B Titians：Jasmine slurries made from step a are put into rotary distillation tower, rotating cone destilling tower extraction concentration jasmine is utilized
Fragrance component in jasmine slurries, the process conditions for turning destilling tower are that the flow of Jasmine slurries is 350L/h, and feeding temperature is
85 DEG C, the temperature difference of feeding temperature and system is -7 DEG C, and outside extraction yield is 1.5%, after the fragrance component being collected into is condensed
To jasmin air cooling lime set, jasmin air cooling lime set should be placed in 5 DEG C of environment refrigerate it is standby；
C prepares jasmine leaching liquor：The temperature of Jasmine slurries after the de- perfume of b step is adjusted to 55 DEG C, and is kept for 55 DEG C
Temperature decocts 12min, and the pure of 6 times of filter residue quality is added to the first filtrate and filter residue, then in filter residue after filtration after filtering
Water purification, keeps 55 DEG C of temperature to decoct 18min, the second filtrate is obtained after filtering, the first filtrate and the second filtrate are mixed to get into jasmine
Jasmine leaching liquor, and jasmine leaching liquor is cooled to 35 DEG C；
D is digested：The enzyme source of jasmine leaching liquor quality 0.8%, the enzyme source bag are added in through jasmine leaching liquor made from step c
Include the raw material of following parts by weight：0.2 part of 6 parts of plant cellulose enzyme, 4 parts of plant rennet, 1.5 parts of food flavor enzyme and tannase, are mixed
Close it is uniform after be incubated heat after enzymolysis, enzymolysis 4h under conditions of 35 DEG C and boil, maintenance 8min is quiet after the completion of inactivation by enzyme-deactivating
Put the supernatant taken out after sedimentation, standing sedimentation 4h after clarification standby；
E is centrifuged：Supernatant made from step d is put into centrifuge, with rotating speed be not less than 2000 turns/min speed from
The heart handles 12min, removes the sediment in supernatant；
F decolorizations：The activated carbon that supernatant after being handled through step e adds supernatant quality 2% carries out decolorization；
The post processing of g supernatants：Supernatant after step f decolorizations is subjected to refined filtration, quenched, sterilizing and CT vacuum dense
Contract, the process conditions that CT is concentrated in vacuo are：Inlet amount 100L/h, 50 DEG C of system temperature, vacuum -0.3MPa, heating steam
Temperature is 110 DEG C, and the content for being concentrated into solid content is 45%, obtains jasmine inspissated juice, and sterilizing uses high-temperature short-time sterilization, sterilizes
Temperature is 130 DEG C, and the time is 5s, and quenched process conditions are：Homogenization pressure is 22MPa, and temperature is 65 DEG C；
H fragrance is backfilled：Add in jasmine inspissated juice made from step g jasmine inspissated juice quality 3% oligomeric maltose, 3%
FOS, 0.3% citric acid, 0.3% xylitol and 0.03% vitamin E, pH is to 7.2 for adjustment, then will be obtained in step b
To jasmin air cooling lime set backfill in jasmine inspissated juice and allocate, after sterilization soluble solid content is 65%
Jasmine syrup, the addition of jasmin air cooling lime set is the 2.5% of jasmine syrup quality during backfill；
L powder：Jasmine syrup made from step h is put into drier and is spray-dried, it is jasmine extraction to obtain powder
Thing, the EAT for controlling drier is 210 DEG C, and leaving air temp is 110 DEG C；
2. the preparation of jasmine soda water：
A gets the raw materials ready：Sodium bicarbonate is weighed according to the ratio added with sodium bicarbonate 10g and jasmine extract 50g in every 1000mL pure water,
Jasmine extract and pure water are standby；
B mixtures：After first sodium bicarbonate is well mixed with pure water in blend tank, then jasmine extract is added to mixed liquor
In, after high agitation 12min, sterilization treatment 1min under conditions of being put in 90 DEG C is finally carried out filling again, you can obtain jasmine
Soda water.
Embodiment 3：
Jasmine soda water described in the present embodiment 3 be per 1000mL pure water in added with sodium bicarbonate 20g, jasmine extract 80g and
Stabilizer 0.02g.
The production method of the jasmine soda water includes：
1. the preparation of jasmine extract：
A prepares Jasmine slurry：On fine day or cloudy daytime, fresh Jasmine bud is plucked, then by the Jasmine of harvesting
Bud is placed in after being stored in cloth bag in the holding room that temperature is 40 DEG C, humidity is 80%, and 2 hours are spent using fluorescent lamp control phototrophy,
Make bud naturally open, then the bud after opening is taken out out of cloth bag, by bud and pure water in mass ratio 1：8 ratios are mixed
It is put into after conjunction in mixer and is stirred mashing, Jasmine slurries is made；
B Titians：Jasmine slurries made from step a are put into rotary distillation tower, rotating cone destilling tower extraction concentration jasmine is utilized
Fragrance component in jasmine slurries, the process conditions of rotary distillation tower are that the flow of Jasmine slurries is 500L/h, feeding temperature
For 90 DEG C, the temperature difference of feeding temperature and system is -10 DEG C, and outside extraction yield is 2%, after the fragrance component being collected into is condensed
Obtain jasmin air cooling lime set, jasmin air cooling lime set should be placed in 10 DEG C of environment refrigerate it is standby,
C prepares jasmine leaching liquor：The temperature of Jasmine slurries after the de- perfume of b step is adjusted to 70 DEG C, and is kept for 70 DEG C
Temperature decocts 15min, and the pure of 8 times of filter residue quality is added to the first filtrate and filter residue, then in filter residue after filtration after filtering
Water purification, keeps 70 DEG C of temperature to decoct 20min, the second filtrate is obtained after filtering, the first filtrate and the second filtrate are mixed to get into jasmine
Jasmine leaching liquor, and jasmine leaching liquor is cooled to 40 DEG C；
D is digested：The enzyme source of jasmine leaching liquor quality 0.5~1%, the enzyme source are added in through jasmine leaching liquor made from step c
Include the raw material of following parts by weight：0.5 part of 8 parts of plant cellulose enzyme, 5 parts of plant rennet, 2 parts of food flavor enzyme and tannase, are mixed
It is incubated to heat after enzymolysis, enzymolysis 5h under conditions of 40 DEG C after closing uniformly and boils, 10min is maintained by enzyme-deactivating, after the completion of inactivation
The supernatant taken out after standing sedimentation, standing sedimentation 5h after clarification is standby；
E is centrifuged：Supernatant made from step d is put into centrifuge, with rotating speed be not less than 2000 turns/min speed from
The heart handles 10~15min, removes the sediment in supernatant；
F decolorizations：The activated carbon that supernatant after being handled through step e adds supernatant quality 3% carries out decolorization；
The post processing of g supernatants：Supernatant after step f decolorizations is subjected to refined filtration, quenched, sterilizing and CT vacuum dense
Contract, the process conditions that CT is concentrated in vacuo are：Inlet amount 120L/h, 60 DEG C of system temperature, vacuum -0.5MPa, heating steam
Temperature is 120 DEG C, and the content for being concentrated into solid content is 60%, obtains the sterilizing of jasmine inspissated juice and uses high-temperature short-time sterilization, sterilizing temperature
Spend for 140 DEG C, the time is 4s, quenched process conditions are：Homogenization pressure is 25MPa, and temperature is 70 DEG C；
H fragrance is backfilled：Add in jasmine inspissated juice made from step g jasmine inspissated juice quality 5% oligomeric maltose, 5%
FOS, 0.5% citric acid and 0.5% xylitol, pH is to 7.5 for adjustment, then by the jasmin air cooling obtained in step b
Lime set is backfilled in jasmine inspissated juice and allocated, and the jasmine syrup that soluble solid content is 80% is obtained after sterilization, during backfill
The addition of jasmin air cooling lime set is the 5% of jasmine syrup quality；
L powder：Jasmine syrup made from step h is put into drier and is spray-dried, it is jasmine extraction to obtain powder
Thing, the EAT for controlling drier is 220 DEG C, and leaving air temp is 120 DEG C；
2. the preparation of jasmine soda water：
A gets the raw materials ready：It is small according to being weighed in every 1000mL pure water added with the ratio described in sodium bicarbonate 20g and jasmine extract 80g
Soda, jasmine extract and pure water are standby；
B mixtures：After first sodium bicarbonate is well mixed with pure water in blend tank, then jasmine extract is added to mixed liquor
In, after high agitation 15min, sterilization treatment 2min under conditions of being put in 100 DEG C is finally carried out filling again, you can obtain jasmine
Jasmine soda water.
Its difference compared with traditional organic solvent extraction of the jasmine extract of the present embodiment 1~3 is rational excellent
Manufacturing procedure and parameter are changed, this new technology of preparing are distilled using rotating cone, Feedstock treating process is simple, and energy consumption is low, energy
The more fully fragrance component of extraction concentration Jasmine in short period at a lower temperature, it is to avoid the degraded of fragrance matter and
High temperature loses, and the quality of product has been obtained further guarantee, meanwhile, the new technology of preparing is using vapor as thermal source, nothing
Pollution, easily obtain, obtained natural jasmine fragrance fragrance is naturally pure, and strong complete, achromaticity and clarification is transparent, it is dissolubility, scattered
Property is good, food can be directly applied to as natural perfume material, while the sweetener oligomeric maltose and FOS that are equipped with are
Safe by seeing, its sweet taste is moderate, and nutritional ingredient is high, is all the new sugar source with alimentary health-care function, it is to beneficial in human body
Bifidobacterium have a powerful proliferation function, purify enteron aisle, promote enterocinesia, prevent and releases constipation and diarrhoea, suppress in vivo
The breeding and the generation of poisonous corrupt substance of harmful bacteria, have bright to the clostridium perfringens of a variety of toxin in body secretion
Aobvious to suppress standby, strengthen immunity, reduction cholesterol and blood fat promote the elderly to calcareous absorption, are to be on garrison duty the elderly's bone
Matter is loose to be had compared with nutritional supplement, can also block sucrose to be decomposed by Streptococcus mutans, suppresses decayed tooth, is made using the present embodiment 1~3
Jasmine extract keep nutrition and the fragrance of Jasmine, rich in the nutritional ingredient as fresh flower, and obtained jasmine
Extract gives off a strong fragrance.
The jasmine soda water made through above-described embodiment 1~3 in clear shape, good color and luster, thick flavor, with jasmine
The fragrance of jasmine, the sweet tasty, excellent taste for having soda water again is nutritious, frequent Drinking appliance beautifying face and moistering lotion and anti-oxidant
Deng health-care efficacy, and it is suitable long-term preserve, storage period deposit-free, no suspended substance are a kind of unique flavors, nutritious complete
The excellent drink in face.
In order to verify effect of jasmine soda water, the consumer that soda water produced by the present invention is drunk for a long time is adjusted
Look into, investigation is found, consumer is it is believed that the in good taste of the product, palatability preferably, will not also produce satiety after drinking for a long time
Sense, the product should be through being sold to all parts of the country, and sales volume commercially is also than larger now.
Claims (7)
1. a kind of jasmine soda water, it is characterised in that:Extracted in per 1000mL pure water added with 1~20g of sodium bicarbonate and jasmine
10~80g of thing.
2. a kind of production method of jasmine soda water as claimed in claim 1, it is characterised in that：
1. the preparation of jasmine extract：
A prepares Jasmine slurry：On fine day or cloudy daytime, fresh Jasmine bud is plucked, then by the Jasmine of harvesting
Bud is placed in after being stored in cloth bag in the holding room that temperature is 25~40 DEG C, humidity is 60~80%, utilizes fluorescent lamp control phototrophy
Spend 2~5 hours, make bud naturally open, then the bud after opening is taken out out of cloth bag, by bud with pure water in mass ratio
1：It is put into after the mixing of 4~8 ratios in mixer and is stirred mashing, Jasmine slurries is made；
B Titians：Jasmine slurries made from step a are put into rotary distillation tower, rotating cone destilling tower extraction concentration jasmine is utilized
Fragrance component in jasmine slurries, jasmin air cooling lime set, Jasmine fragrance are obtained after the fragrance component that is collected into is condensed
Condensate liquid should be placed in 0~10 DEG C of environment refrigerate it is standby；
C prepares jasmine leaching liquor：The temperature of Jasmine slurries after the de- perfume of b step is adjusted to 40~70 DEG C, and keeps 40
~70 DEG C of temperature decocts 10~15min, and filter residue is added to the first filtrate and filter residue, then in filter residue after filtration after filtering
The pure water that 4~8 times of quality, keeps 40~70 DEG C of temperature to decoct 15~20min, the second filtrate is obtained after filtering, by the first filter
Liquid and the second filtrate are mixed to get jasmine leaching liquor, and jasmine leaching liquor is cooled into 30~40 DEG C；
D is digested：The enzyme source of jasmine leaching liquor quality 0.5~1% is added in through jasmine leaching liquor made from step c, is well mixed
It is incubated to heat after enzymolysis, 2~5h of enzymolysis under conditions of 30~40 DEG C afterwards and boils, maintains 5~10min by enzyme-deactivating, inactivated
Into rear standing sedimentation, the supernatant taken out after 2~5h of standing sedimentation after clarification is standby；
E is centrifuged：Supernatant made from step d is put into centrifuge, with rotating speed be not less than 2000 turns/min speed from
The heart handles 10~15min, removes the sediment in supernatant；
F decolorizations：The activated carbon for adding supernatant quality 1~3% in the supernatant after being handled through step e is carried out at decolouring
Reason；
The post processing of g supernatants：Supernatant after step f decolorizations is subjected to refined filtration, quenched, sterilizing and CT vacuum dense
Contract, the process conditions that CT is concentrated in vacuo are：80~120L/h of inlet amount, 45~60 DEG C of system temperature, vacuum -0.1~-
0.5MPa, the temperature of heating steam is 100~120 DEG C, and the content for being concentrated into solid content is 30~60%, obtains jasmine inspissated juice；
H fragrance is backfilled：The oligomeric maltose of addition jasmine inspissated juice quality 1~5%, 1 in jasmine inspissated juice made from step g
~5% FOS, 0.1~0.5% citric acid and 0.1~0.5% xylitol, pH is to 7.0~7.5 for adjustment, then by step
The jasmin air cooling lime set obtained in b is backfilled in jasmine inspissated juice and allocated, and soluble solid content is obtained after sterilization and is
50~80% jasmine syrup, the addition of jasmin air cooling lime set is the 0.1~5% of jasmine syrup quality during backfill；
L powder：Jasmine syrup made from step h is put into drier and is spray-dried, it is jasmine extraction to obtain powder
Thing, the EAT for controlling drier is 200~220 DEG C, and leaving air temp is 100~120 DEG C；
2. the preparation of jasmine soda water：
A gets the raw materials ready：Weighed according to the ratio added with 10~80g of 1~20g of sodium bicarbonate and jasmine extract in every 1000mL pure water
Sodium bicarbonate, jasmine extract and pure water are standby；
B mixtures：After first sodium bicarbonate is well mixed with pure water in blend tank, then jasmine extract is added to mixed liquor
In, after 10~15min of high agitation, 1~2min of sterilization treatment, is finally filled again under conditions of being put in 80~100 DEG C
Dress, you can obtain jasmine soda water.
3. a kind of jasmine soda water according to claim 1, it is characterised in that：0.01 has been additionally added in above-mentioned formula
~0.02g stabilizer.
4. a kind of production method of jasmine soda water according to claim 2, it is characterised in that：In a processes of step 1.
In, the process conditions of rotary distillation tower are that the flow of Jasmine slurries is 200~500L/h, and feeding temperature is 80~90 DEG C, is entered
The temperature difference of material temperature degree and system is -2~-10 DEG C, and outside extraction yield is 1~2%,
A kind of production method of jasmine soda water according to claim 2, it is characterised in that：In the g processes of step 1.,
Sterilizing uses high-temperature short-time sterilization, and sterilising temp is 120~140 DEG C, and the time is 4~6s.
5. a kind of production method of jasmine soda water according to claim 2, it is characterised in that：In the h processes of step 1.
In, the vitamin E of jasmine inspissated juice quality 0.01~0.05% is also added with the jasmine inspissated juice.
6. a kind of production method of jasmine soda water according to claim 2, it is characterised in that：In the g processes of step 1.
In, the quenched process conditions are：Homogenization pressure is 20~25MPa, and temperature is 60~70 DEG C.
7. a kind of production method of jasmine soda water according to claim 2, it is characterised in that：In the d processes of step 1.
In, the enzyme source includes the raw material of following parts by weight：4~8 parts of plant cellulose enzyme, 3~5 parts of plant rennet, food flavor enzyme 1~
2 parts and 0.2~0.5 part of tannase.
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Application publication date: 20170818 |
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