CN107232469A - It is a kind of to retain natural color, smell and taste and the chrysanthemum solid beverage processing method of nutritive value - Google Patents
It is a kind of to retain natural color, smell and taste and the chrysanthemum solid beverage processing method of nutritive value Download PDFInfo
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- CN107232469A CN107232469A CN201710270955.2A CN201710270955A CN107232469A CN 107232469 A CN107232469 A CN 107232469A CN 201710270955 A CN201710270955 A CN 201710270955A CN 107232469 A CN107232469 A CN 107232469A
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- chrysanthemum
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- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 123
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 239000007787 solid Substances 0.000 title claims abstract description 16
- 230000000050 nutritive effect Effects 0.000 title claims abstract description 7
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 244000189548 Chrysanthemum x morifolium Species 0.000 title abstract description 3
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 131
- 239000000284 extract Substances 0.000 claims abstract description 51
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000003809 water extraction Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 238000005469 granulation Methods 0.000 claims abstract description 7
- 230000003179 granulation Effects 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000007921 spray Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000013336 milk Nutrition 0.000 claims description 23
- 239000008267 milk Substances 0.000 claims description 23
- 210000004080 milk Anatomy 0.000 claims description 23
- 244000269722 Thea sinensis Species 0.000 claims description 22
- 238000000605 extraction Methods 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 17
- 239000002245 particle Substances 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 10
- 238000010992 reflux Methods 0.000 claims description 9
- 238000010792 warming Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 230000008719 thickening Effects 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000003765 sweetening agent Substances 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000013078 crystal Substances 0.000 claims description 4
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 4
- 239000008101 lactose Substances 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 3
- 235000018959 Chrysanthemum indicum Nutrition 0.000 claims description 3
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 claims description 3
- 244000192528 Chrysanthemum parthenium Species 0.000 claims description 3
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 235000008384 feverfew Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 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
- 229930006000 Sucrose Natural products 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 235000008504 concentrate Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 20
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 19
- 238000005516 engineering process Methods 0.000 description 7
- 230000008569 process Effects 0.000 description 5
- 238000007654 immersion Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
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- 206010019233 Headaches Diseases 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 240000005319 Sedum acre Species 0.000 description 1
- 235000014327 Sedum acre Nutrition 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 208000013403 hyperactivity Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
- 235000014101 wine Nutrition 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Retain natural color, smell and taste and the chrysanthemum solid beverage processing method of nutritive value the invention discloses a kind of, it is characterised in that water extraction, filtering, concentration, mixing, granulation, alcohol extract spray, packed again including alcohol extracting, filtering, filter residue；Raw material of the present invention is adapted to multiple Dendranthema morifolium Varieties, and products obtained therefrom is free of preservative, artificial color, artificial essence, and product can be effectively retained the original local flavor of chrysanthemum, soup look, flavour, with larger market prospects.
Description
Technical field
Retain natural color, smell and taste and the chrysanthemum solid beverage processing method of nutritive value the present invention relates to a kind of, belong to food
Processing technique field.
Background technology
Chrysanthemum is one of conventional Chinese medicine, recorded according to ancient books as one of big famous flower of China ten, chrysanthemum sweet-bitter flavor, property
It is slightly cold；There is scattered wind heat-clearing, clear liver and improve vision and detoxicating, relieving inflammation etc. is acted on；It is puckery to dry, hyperactivity of fire, mesh, or take out caused by wind, cold, wet
Limbs pain, numb disease have certain curative effect, cure mainly cold anemopyretic, headache etc., have anti-to dizziness, headache, tinnitus
Control effect.Chrysanthemum steeps the function that the chrysanthemum tea after boiling is quenched one's thirst with its strong chrysanthemum perfume, plurality of health care functions and heat-clearing, deep by the masses
Welcome；China's chrysanthemum resources have developed rapidly, and four big chrysanthemums have been respectively formed industry development base, be used every year as medicine food resource
Drying chrysanthemum yield more than 3000 tons.But the deep processing of chrysanthemum resources is more delayed, in the market is mainly carried out with dried flower
Sale, turns into jasmine tea by compounding on a small quantity, separately has the solid beverages such as some chrysanthemum particles, because of process technology problem, market acceptance
Degree is not high.Subject matter is that these deep processing drinks lack typical chrysanthemum-flavored, and the chrysanthemum active material contained is total
Body is not high.
With the improvement of people ' s living standards with the quickening of rhythm of life, high-quality chrysanthemum product demand is increasingly increased,
High-grade portable solid beverage is increasingly becoming a kind of consumption fashion, is especially more favored in youth group.Milk tea is that one kind is melted
Dairy produce nutrition and the Novel beverage form of tea local flavor are closed, is the fashion beverage that a kind of depth is liked by young man.In the market
The milk tea species of sale is various, and local flavor is different, but most of a variety of chemistry such as artificial essence, artificial color, sweetener that contain add
Plus agent, be not suitable for largely drinking for a long time.With the raising and food-safe concern of people's health consciousness, natural, health
Drink gradually by people concern with liking.Based on background above, the purpose of the present invention is that exploitation one kind can be protected fully
Stay the production technology of the milk tea solid beverage of chrysanthemum color, smell and taste.
In terms of chrysanthemum milk tea drink exploitation, some existing primary product of China market, but technique is simple, is simple utilize
What chrysanthemum water extract or alcohol extracting thing were configured, or even the product having only is to spray a small amount of chrysanthemum in particle appearance to extract
Liquid, therefore product is difficult to carry out performance and reduction to chrysanthemum main body local flavor.As current Chinese patent CN102986881A is used
Water boils the production that chrysanthemum milk tea is carried out with concentration technology, and this technique is easily caused in decoction process chrysanthemum-flavored loss,
And CN102742649A patents only disclose a kind of formula of chrysanthemum milk tea powder, also not in the production technology of chrysanthemum extract
There is original innovation.
Because Scent of Chrysanthemum is simple and elegant, compared with other drinks are spent, main body local flavor is not protruded, in addition in the drying processing phase
Between, some volatile compounds have lost, if using common water extraction concentration technology, it is easy to cause entering for volatile flavor
One step is scattered and disappeared.And solvent extraction is carried out to chrysanthemum, generally need the solvent for adding more than 20 times just to can guarantee that extraction is abundant every time,
This is accomplished by subsequently carrying out substantial amounts of concentration operation, and concentration operation, scattering and disappearing for volatile ingredient is easily caused, during it
It is difficult to carry out the recovery of local flavor；Carrying out concentration using counter-infiltration helps to retain the local flavor of chrysanthemum, but reverse osmosis concentration is not thorough
Bottom, will obtain medicinal extract sample product, it is still desirable to heat concentration.
The content of the invention
The problem of easily being scattered and disappeared for chrysanthemum-flavored, the present invention proposes two-step extraction, is to carry out volatility wind first
The extraction of taste material, is stripped using ethanol, and its alcohol extract is used directly as formula；Then water extraction is carried out again, is preferably selected
Inverse concentration gradient is selected, and combines vacuum concentration process and obtains the water extracted immersing paste, one of formula material is used as.Extracted using above-mentioned two step
Technique, can obtain two kinds of extracts of chrysanthemum alcohol extract and water extract, wherein water extract mainly provide drink main body flavour and
Nutriment, alcohol extract mainly provides the main body local flavor of chrysanthemum.
The key problem in technology of the present invention is three aspects：(1) extracted using alcohol reflux, obtain high concentration extract solution, but
Extraction time is unsuitable long, and otherwise insoluble substance dissolution is more, and bad pungent also can dissolution；(2) water extraction process
Solid-liquid ratio should be controlled, too big solid-liquid ratio will make the burden increasing of subsequent concentration process, and the method for prioritizing selection is continuous flow upstream
Extract, mechanized equipment has been commercialized at present；(3) a small amount of maltodextrin is added in being formulated, can be to the flavor substances in extract
Matter is adsorbed, and prevents scattering and disappearing for pelletization local flavor.
In addition, China's Dendranthema morifolium Varieties are more, but the smell of different cultivars differs greatly, and milk tea beverage focuses on the association of local flavor
Adjust, should be screened first in kind；Preferably chu chrysanthemum of the invention, main product ground Anhui Chuzhou, its flower-shape is larger, smell delicate fragrance,
Flavour of a drug are lighter, have the good reputation of " golden heart adolph stonecrop, the emerald green base of a fruit day is fragrant ", best in quality, other chrysanthemums for example FLOS CHRYSANTHEMI ALBA from Haizhou of China, Bo feverfew, tribute chrysanthemum,
Chrysanthemum indicum can be used as, and the flower of condition completely both can be used, it is possible to use inferior flower.
The present invention provides a kind of natural color, smell and taste of reservation and the chrysanthemum solid beverage processing method of nutritive value, of the invention
Chrysanthemum-flavored material extractive technique can preferably retain Scent of Chrysanthemum, flavour and nutriment, chrysanthemum solid-state drink of the invention
Product have typical chrysanthemum natural flavor, and contain the functional mass such as chrysanthemum chlorogenic acid, chrysanthemum flavones.Chrysanthemum particle solid beverage
And chrysanthemum milk tea can arbitrarily select cold water, hot water, non-alcoholic beverages (such as soya-bean milk, coffee) and alcoholic beverage (as in vain
Wine, yellow rice wine etc.) reconstitute, preferably rush and convert multiple for 10-50 times.
The present invention is adopted the following technical scheme that：
Retain natural color, smell and taste and the chrysanthemum solid beverage processing method of nutritive value, including alcohol extracting, filtering, filter residue are again
Water extraction, filtering, concentration, mixing, granulation, alcohol extract sprinkling, packaging, specifically include following steps：
(1) chrysanthemum is crushed to 10-20 mesh, be put into the extraction equipment with reflux cooler, add volume ratio 50%-
95% ethanol water, addition is 10-30 times of volume of chrysanthemum quality, is warming up to 35 DEG C -80 DEG C, refluxing extraction 0.2h-
2.0h；After extraction terminates, first of chrysanthemum alcohol extract is filtered out；Alcohol extract through being concentrated under reduced pressure into 1-2 times of volume of chrysanthemum quality, its
40 DEG C -50 DEG C of thickening temperature；
(2) water is added in above-mentioned steps (1) chrysanthemum filter residue and carries out second extraction, amount of water is raw material chrysanthemum quality
10-30 times of volume, is warming up to 50 DEG C -100 DEG C, extracts 0.2h-2.0h；After extraction terminates, second extract solution is filtered out；Extract solution
Through vacuum filter or plate-frame filtering, it is concentrated in vacuo, 50 DEG C -70 DEG C of its thickening temperature, concentration volume to raw material chrysanthemum quality
0.3-1.0 times, obtain chrysanthemum concrete；
(3) weigh each raw material by the formula of chrysanthemum solid beverage and be well mixed, pelletize, 60-80 DEG C of drying to moisture 5%
Hereinafter, dry particle is obtained, chrysanthemum alcohol extract made from double amount step (1) is then uniformly sprayed on dry particle surface, then
Dry to ethanol and be evaporated completely at a temperature of being placed in 60-80 DEG C, packaging.
Described chrysanthemum solid beverage includes chrysanthemum crystals, chrysanthemum milk tea diversified forms.
The constitutive material formula of described chrysanthemum crystals is 5-10 parts of chrysanthemum the water extracted immersing paste, 40-60 parts of sweetener, maltodextrin
10-30 parts.
Described sweetener may be selected from any of glucose, sucrose, fructose syrup or isomaltose, or any two
Mixture.
The constitutive material formula of described chrysanthemum milk tea is 6-10 parts of chrysanthemum the water extracted immersing paste, 40-60 parts of lactose, fresh milk
20-40 parts, 10-20 parts of tea powder.
Described chrysanthemum can arbitrarily select Bo feverfew, tribute chrysanthemum, chrysanthemum indicum, chu chrysanthemum, FLOS CHRYSANTHEMI ALBA from Haizhou of China.
Described chrysanthemum can include each kind condition complete chrysanthemum or inferior flower.
Compared with prior art, the present invention is without using artificial essence and pigment, and the chrysanthemum solid beverage being made can be abundant
Retain chrysanthemum intrinsic fragrance and flavour, chrysanthemum milk tea, chrysanthemum particle are brewed conveniently, be easily carried.
Brief description of the drawings
Fig. 1 chu chrysanthemums dried flower and chu chrysanthemum water extraction composition granule volatile ingredient total ion current figure, scheme A chu chrysanthemum dried flowers；Scheme B chu chrysanthemum water
Extract particle.
Embodiment
The present invention is described in more detail following case study on implementation, but the invention is not limited in these embodiments.
Case study on implementation 1：The preparation of chu chrysanthemum chrysanthemum particle
Chu chrysanthemum dried flower is chosen, by flower with 70% ethanol with mass ratio 1:15 ratio mixing, in 50 DEG C of closing immersion 1.5h
Filter to obtain first of extract solution；By filter residue and water with mass ratio 1:20 ratio mixing, is filtered in 70 DEG C of closing immersion 1.5h
Second extract solution, the thick medicinal extract that density is 1.2 is decocted into by second extract solution.By 6 parts of medicinal extract, 50 parts of glucose, wheat
10 parts of bud dextrin is well mixed, oscillating granulator granulation, 60 DEG C of dryings to moisture to 5%；By dry particle with 2:1 ratio
Example first of extract solution of sprinkling, room temperature is placed to alcohol-free taste, packaging.
The chrysanthemum particle that the present invention is processed, after being converted through hot water punching, with obvious Scent of Chrysanthemum and flavour, realizes inferior flower
Higher value application.
Chu chrysanthemum dried flower and chu chrysanthemum water extraction composition granule volatile ingredient are tested according to GC-MS conditions, obtain always from
Subflow figure (Figure of description 1).The chu chrysanthemum dried flower identified determines each group with the compound in particle and through area normalization method
The mass fraction divided the results are shown in Table 1.
The chu chrysanthemum dried flower of table 1 and volatile ingredient comparing result in chu chrysanthemum water extraction composition granule
Case study on implementation 2：The preparation of FLOS CHRYSANTHEMI ALBA from Haizhou of China chrysanthemum milk tea
Selected FLOS CHRYSANTHEMI ALBA from Haizhou of China chrysanthemum, 10 mesh are broken to before extracting by dry pollen, by flower with 70% ethanol with mass ratio 1:20
Ratio is mixed, and first of extract solution is filtered to obtain in 50 DEG C of closing immersion 1.5h, by filter residue and water with mass ratio 1:25 ratio is mixed
Close, second extract solution is filtered to obtain in 70 DEG C of closing immersion 2h.Second extract solution is decocted into the thick leaching that density is 1.2
Cream；6 parts of medicinal extract, 54 parts of lactose, 20 parts of fresh milk, 20 parts of green tea powder are well mixed, oscillating granulator granulation, 60 DEG C of dryings
To moisture to 3%, by dry particle with 2:1 ratio sprays first of extract solution, and room temperature is placed to alcohol-free taste, and packaging is
Can, the chrysanthemum milk tea that the present invention is processed, after being converted through hot water punching, fragrance and taste with obvious chrysanthemum and milk.
Case study on implementation 3：The preparation of tribute chrysanthemum chrysanthemum particle
Tribute chrysanthemum chrysanthemum is crushed to 10 mesh or so, is put into the extraction equipment with reflux cooler of appropriate volume.Plus
Enter 75% ethanol water (v/v), addition be chrysanthemum quality 20 times of volume, be warming up to 60 DEG C, refluxing extraction 2.0h.Carry
Take after end, filter out first of chrysanthemum alcohol extract.Alcohol extract is through being concentrated under reduced pressure into 1~2 times of volume of chrysanthemum quality, and it concentrates temperature
40 DEG C~50 DEG C of degree.
Water is added in the filter residue of above step and carries out second extraction, amount of water is the volume of raw material tribute chrysanthemum chrysanthemum quality
Than 10 times, 50 DEG C are warming up to, 2.0h is extracted.After extraction terminates, second extract solution is filtered out.Extract solution is through vacuum filter or sheet frame
Filtering, is concentrated in vacuo, 50 DEG C~70 DEG C of its thickening temperature, 0.5 times of (such as 1000g of concentration volume to raw material chrysanthemum quality
Chrysanthemum is finally concentrated to 500mL), obtain chrysanthemum concrete.
5-10 parts of tribute chrysanthemum chrysanthemum the water extracted immersing paste, 50 parts of fructose syrup, 10 parts of maltodextrin are well mixed, granulation, 60-80 DEG C
Dry to moisture below 5%, by tribute chrysanthemum chrysanthemum alcohol extract, 2 parts are uniformly sprayed on dry particle surface, and 60-80 DEG C of drying makes
Alcohol fully volatilizees.
Case study on implementation 3：The preparation of Bo chrysanthemum chrysanthemum milk tea
Bo chrysanthemum chrysanthemum is crushed to 10 mesh or so, is put into the extraction equipment with reflux cooler of appropriate volume.Plus
Enter 50% ethanol water (v/v), addition for chrysanthemum quality 10 times of volume (such as 1kg chrysanthemums add ethanol volume 10L),
It is warming up to 35 DEG C, refluxing extraction 2.0h.After extraction terminates, first of chrysanthemum alcohol extract is filtered out.Alcohol extract is through being concentrated under reduced pressure into chrysanthemum
The same volume of flower quality, 40 DEG C~50 DEG C of its thickening temperature.
Water is added in the filter residue of above step and carries out second extraction, amount of water is the volume ratio 10 of raw material chrysanthemum quality
Times, 50 DEG C are warming up to, 2.0h is extracted.After extraction terminates, second extract solution is filtered out.Extract solution is through vacuum filter or sheet frame mistake
Filter, is concentrated in vacuo, 50 DEG C~70 DEG C of its thickening temperature, 0.3 times of (such as 1000g chrysanthemum of concentration volume to raw material chrysanthemum quality
Flower is finally concentrated to 300mL), obtain chrysanthemum concrete.
It is prepared by Bo chrysanthemum chrysanthemum milk tea：6-10 parts of chrysanthemum the water extracted immersing paste, 40-60 parts of lactose, 20-40 parts of fresh milk, tea powder
10-20 parts are well mixed, granulation, and 60-80 DEG C of drying to moisture is below 5%.By chrysanthemum alcohol extract, 2 parts are uniformly sprayed to drying
On particle surface, 60-80 DEG C of drying makes alcohol fully volatilize.
Claims (7)
1. a kind of retain natural color, smell and taste and the chrysanthemum solid beverage processing method of nutritive value, it is characterised in that including alcohol extracting,
Water extraction, filtering, concentration, mixing, granulation, alcohol extract spray, packed again for filtering, filter residue, specifically include following steps：
（1）Chrysanthemum is crushed to 10-20 mesh, is put into the extraction equipment with reflux cooler, adds volume ratio 50%-95%'s
Ethanol water, addition is 10-30 times of volume of chrysanthemum quality, is warming up to 35 DEG C -80 DEG C, refluxing extraction 0.2h-2.0h；Carry
Take after end, filter out first of chrysanthemum alcohol extract；Alcohol extract is through being concentrated under reduced pressure into 1-2 times of volume of chrysanthemum quality, and it concentrates temperature
40 DEG C -50 DEG C of degree；
（2）In above-mentioned steps（1）Water is added in chrysanthemum filter residue and carries out second extraction, amount of water is the 10- of raw material chrysanthemum quality
30 times of volumes, are warming up to 50 DEG C -100 DEG C, extract 0.2h-2.0h；After extraction terminates, second extract solution is filtered out；Extract solution is passed through
Vacuum filter or plate-frame filtering, are concentrated in vacuo, 50 DEG C -70 DEG C of its thickening temperature, concentration volume to raw material chrysanthemum quality
0.3-1.0 times, obtain chrysanthemum concrete；
（3）Each raw material is weighed by the formula of chrysanthemum solid beverage and is well mixed, and is pelletized, 60-80 DEG C of drying to moisture be below 5%,
Dry particle is obtained, double amount step is then uniformly sprayed on dry particle surface（1）Obtained chrysanthemum alcohol extract, then be placed in
Dry to ethanol and be evaporated completely at a temperature of 60-80 DEG C, packaging.
2. according to the method described in claim 1, it is characterised in that described chrysanthemum solid beverage includes chrysanthemum crystals, chrysanthemum milk
Tea diversified forms.
3. method according to claim 2, it is characterised in that the constitutive material formula of described chrysanthemum crystals is chrysanthemum water extraction
5-10 parts of medicinal extract, 40-60 parts of sweetener, 10-30 parts of maltodextrin.
4. the method according to claims 3, it is characterised in that described sweetener may be selected from glucose, sucrose, fruit Portugal
Any of syrup or isomaltose, or any two mixture.
5. method according to claim 2, it is characterised in that the constitutive material formula of described chrysanthemum milk tea is chrysanthemum water
6-10 parts of extracted extract, 40-60 parts of lactose, 20-40 parts of fresh milk, 10-20 parts of tea powder.
6. the method as described in claim 1, it is characterised in that described chrysanthemum can arbitrarily select Bo feverfew, tribute chrysanthemum, mother chrysanthemum
Flower, chu chrysanthemum, FLOS CHRYSANTHEMI ALBA from Haizhou of China.
7. the method as described in claim 1, it is characterised in that described chrysanthemum can comprising the complete chrysanthemum of each kind condition or
Inferior flower.
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| CN107691948A (en) * | 2017-11-01 | 2018-02-16 | 陕西理工大学 | A kind of plant beverage prime cement preparation method for increasing species characteristic fragrance ingredient |
| CN110663952A (en) * | 2019-10-29 | 2020-01-10 | 海宁纪亨保健食品有限公司 | Production process of mulberry leaf chrysanthemum crystal |
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| CN102132931A (en) * | 2011-03-25 | 2011-07-27 | 浙江大学 | Method for preparing chrysanthemum instant powder or instant crystal |
| CN102973628A (en) * | 2012-12-04 | 2013-03-20 | 安徽菊泰滁菊草本科技有限公司 | Chuzhou chrysanthemum general flavone grains as well as preparation method and application thereof |
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| CN110663952A (en) * | 2019-10-29 | 2020-01-10 | 海宁纪亨保健食品有限公司 | Production process of mulberry leaf chrysanthemum crystal |
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