CN107581426A - A kind of preparation method of chrysanthemum leaf beverage - Google Patents
A kind of preparation method of chrysanthemum leaf beverage Download PDFInfo
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- CN107581426A CN107581426A CN201610526754.XA CN201610526754A CN107581426A CN 107581426 A CN107581426 A CN 107581426A CN 201610526754 A CN201610526754 A CN 201610526754A CN 107581426 A CN107581426 A CN 107581426A
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- chrysanthemum leaf
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Abstract
The invention discloses a kind of preparation method of chrysanthemum leaf beverage, comprise the following steps：The first step, the preparation of florists chrysanthemum leaf slurry and juice；Second step, ferment treatment；3rd step, filter the filtering of slurries and juice；4th step, after mixing preparation first dissolves sucrose, citric acid, honey, stabilizer etc., clarified solution is uniformly added into certain sequence, semi-finished product feed liquid is made；6th step, refined filtration；8th step, sterilizing, canned, capping；9th step, spray, coding, the bottled drink of labeling capping enter sterilization machine, then examine, coding, labeling, case to finished product.The preparation method of the chrysanthemum leaf beverage of the present invention, birch juice wine with health role is brewed using japanese white birch juice, prepared using florists chrysanthemum leaf as raw material, the beverage flavor of preparation is unique, with obvious florists chrysanthemum leaf flavor, it is sour-sweet moderate tasty and nice and cool, often drink of great advantage to health, prevention from suffering from the diseases.
Description
Technical field
The present invention relates to a kind of preparation method of chrysanthemum leaf beverage, belong to technical field of beverage processing.
Background technology
The scientific name of florists chrysanthemum leaf is, also known as chrysanthemum brain, originates in China；It belongs to composite family Tong punt-pole category, and former plant is chrysanthemum, is mother chrysanthemum
A mutation, leaf hair is fewer than mother chrysanthemum；It is perennial herb, and high 60 ~ 90 cm, stem is relatively fine, corolla yellow, to drape over one's shoulders pin
Shape, 10 ~ November of florescence；Expand plantation year by year in the area such as East China, Central China, North China, economic benefit and social efficiency are notable；Its leaf
Vegetables can be made, eat phase length, be one of the dish that performs of a kind of edible wild herbs, even more used by hotels and restaurants by that citizen's happiness is eaten from the spring to the autumn, it eats
It is a variety of with method, egg soup is such as done, is stir-fried and eaten, color is dark green, delicious；Can also xerophagia, drink of such as making tea；Can also make it is convenient and packed match somebody with somebody
Material；It may also be fabricated which that inspissated juice is made into beverage；Its mouthfeel is suitable for all ages, can be that apocleisis children open up replenishing vitamins and mineral matter
Approach；It is containing chrysanthemum examination, the fast cry of certain animals of gland, choline, vitamin B1, vitamin C, oligosaccharide, Tea Polyphenols, Natural Antioxidants (such as Huang
Ketone), dietary fiber and a variety of flavor substances (such as chlorophyll, xanthin, essence) and a variety of volatile oil, have chrysanthemum fragrance；It is also
Containing abundant inorganic salts, Na, K, Ca, Mg, Zn, Cu, Fe, Mn, P etc., height and the human body requirements amount base of its content of mineral substances
This is consistent；It is disease-resistant, pest-resistant, is hardly polluted by chemical fertilizer, agricultural chemicals；Medically, it have dissipate wind heat-clearing, flat liver improving eyesight,
Reduce internal heat removing toxic substances, adjust in whet the appetite, go the effect of oil removal, hypotensive；Therefore florists chrysanthemum leaf water decoction or be processed into syrup, powder punching
Agent can be made medicinal.
The content of the invention
（One）Technical problems to be solved
To solve the above problems, the present invention proposes a kind of preparation method of chrysanthemum leaf beverage, prepared using florists chrysanthemum leaf as raw material,
The beverage flavor of preparation is unique, has obvious florists chrysanthemum leaf flavor, sour-sweet moderate tasty and nice and cool, often drinks and human body is good for
Health, prevention from suffering from the diseases are of great advantage.
（Two）Technical scheme
The preparation method of the chrysanthemum leaf beverage of the present invention, comprises the following steps：
The first step, the preparation of florists chrysanthemum leaf slurry and juice, florists chrysanthemum leaf slurry is prepared using fresh florists chrysanthemum leaf as raw material, prepares chrysanthemum leaf juice with dry chrysanthemum
Floral leaf is raw material；
Process I：Slurrying,
A. the tender point of florists chrysanthemum leaf that kind is excellent, maturity is suitable, fresh is selected, using artificial rinsing or oscillatory type Spray-cleaning Machine
Rinsing to remove table and soil, dust, microorganism etc.；
B. sterilized with common salt aqueous solution immersion raw material 10 ~ 20 min expelling parasites of saliferous 2%；
C. with clear water rinsing once remove its table and salt solution and further cleaning；
D. clean rear chopping, is put into the min of decatize 3 in boiled water pot, to kill microorganism, destroys the activity of oxidizing ferment, removes tissue
In portion gas, it is kept original color and luster and vitamin；
E. 0. 01% vitamin C is added before decatize, is advantageous to oozing out for flavor substance；
F., raw material is put into cold water cooling immediately, avoiding the waste heat of residual changes its solable matter, and color and luster is dimmed and micro- life
Thing is bred；
G. cooled raw material is poured into beater plus appropriate amount of water is to florists chrysanthemum leaf is flooded, be beaten；
H. it is levigate with colloid mill；
Process II：Juice processed, after the clean florists chrysanthemum leaf chopping dried appropriate amount of water will be added to be boiled to florists chrysanthemum leaf is flooded after soaking 30 min
10 min are extracted twice altogether, are filtered after merging；
Second step, ferment treatment, 0. 013% refined pectin enzyme is added in florists chrysanthemum leaf slurries, 1h is handled in 45 ~ 50 DEG C of water-baths,
Obtain tissue exquisiteness, the florists chrysanthemum leaf slurry of figure's uniformity；
3rd step, the filtering of slurries and juice is filtered, it is tiny crude fibre to influence the stable principal element of beverage；Use plate-frame filtering
Machine or diatomite filtering slurries and juice, then clarify；Sucrose filters, and the sucrose used in production exists few by handling, in white sugar
Amount starch, protein, polysaccharose substance can cause beverage made of fruits or vegetables to produce precipitation, use purification sugar after diatomite, activated carbon mixing
Slurry；The diatomite requirement used not iron content, viscosity is suitable, and addition is the 0.6% of chrysanthemum leaf juice；
4th step, after mixing preparation first dissolves sucrose, citric acid, honey, stabilizer (levigate) etc., uniformly add in certain sequence
Enter clarified solution, semi-finished product feed liquid is made；
5th step, the water that water process raw water obtains after being handled by sand stick filter and active carbon filter can be used as beverage and give birth to
The water purification of production；
6th step, refined filtration, homogeneous semi-finished product, which enter plate type heat exchanger after diatomite filter refined filtration and are heated to 60 ~ 70 DEG C, to be entered back into
Homogenizer, homogeneous 2 times, first time pressure are 20 MPa, and the 2nd pressure is 25 MPa, and the twice homogenization time is respectively 5 min；
The purpose of matter is anti-than product layering, precipitation；
7th step, in the feed liquid that deaerates itself containing aerobic, meanwhile, in process constantly and air contact, cause the secondary of air
It is mixed into；To remove oxygen and air in feed liquid, prevent or mitigate natural pigment, the oxidative degradation of vitamin C and fragrance, feed liquid
Need to deaerate, degassing pressure is 0. 05 MPa, and the time is about 10 min；
8th step, sterilizing, canned, capping carry out sterilization processing to material before potting, make having in product to ensure product quality
Effect composition preserves, immediately with 135 DEG C after degassing, 3 ~ 5s ultra high temperature short time sterilizations, when the temperature of feed liquid is down to 92 ~ 95 DEG C
When, rapidly aseptically, with PET or vial it is canned and capping；
9th step, spray, coding, the bottled drink of labeling capping enter sterilization machine, 95 DEG C of sterilization 30min, to fully ensure that this
Drink commercial sterilization, then with cold water spraying cooling to 40 DEG C, then examine, coding, labeling, case to finished product.
As preferred embodiment, florists chrysanthemum leaf is shredded to 1cm in the first step pulping process.
（Three）Beneficial effect
Compared with prior art, the preparation method of chrysanthemum leaf beverage of the invention, prepared using florists chrysanthemum leaf as raw material, the drink of preparation
Expect unique flavor, there is obvious florists chrysanthemum leaf flavor, it is sour-sweet moderate tasty and nice and cool, often drink pre- to health, disease
It is anti-of great advantage.
Embodiment
A kind of preparation method of chrysanthemum leaf beverage, comprises the following steps：
The first step, the preparation of florists chrysanthemum leaf slurry and juice, florists chrysanthemum leaf slurry is prepared using fresh florists chrysanthemum leaf as raw material, prepares chrysanthemum leaf juice with dry chrysanthemum
Floral leaf is raw material；
Process I：Slurrying,
A. the tender point of florists chrysanthemum leaf that kind is excellent, maturity is suitable, fresh is selected, using artificial rinsing or oscillatory type Spray-cleaning Machine
Rinsing to remove table and soil, dust, microorganism etc.；
B. sterilized with common salt aqueous solution immersion raw material 10 ~ 20 min expelling parasites of saliferous 2%；
C. with clear water rinsing once remove its table and salt solution and further cleaning；
D. clean rear chopping, is put into the min of decatize 3 in boiled water pot, to kill microorganism, destroys the activity of oxidizing ferment, removes tissue
In portion gas, it is kept original color and luster and vitamin；
E. 0. 01% vitamin C is added before decatize, is advantageous to oozing out for flavor substance；
F., raw material is put into cold water cooling immediately, avoiding the waste heat of residual changes its solable matter, and color and luster is dimmed and micro- life
Thing is bred；
G. cooled raw material is poured into beater plus appropriate amount of water is to florists chrysanthemum leaf is flooded, be beaten；
H. it is levigate with colloid mill；
Process II：Juice processed, after the clean florists chrysanthemum leaf chopping dried appropriate amount of water will be added to be boiled to florists chrysanthemum leaf is flooded after soaking 30 min
10 min are extracted twice altogether, are filtered after merging；
Second step, ferment treatment, 0. 013% refined pectin enzyme is added in florists chrysanthemum leaf slurries, 1h is handled in 45 ~ 50 DEG C of water-baths,
Obtain tissue exquisiteness, the florists chrysanthemum leaf slurry of figure's uniformity；
3rd step, the filtering of slurries and juice is filtered, it is tiny crude fibre to influence the stable principal element of beverage；Use plate-frame filtering
Machine or diatomite filtering slurries and juice, then clarify；Sucrose filters, and the sucrose used in production exists few by handling, in white sugar
Amount starch, protein, polysaccharose substance can cause beverage made of fruits or vegetables to produce precipitation, use purification sugar after diatomite, activated carbon mixing
Slurry；The diatomite requirement used not iron content, viscosity is suitable, and addition is the 0.6% of chrysanthemum leaf juice；
4th step, after mixing preparation first dissolves sucrose, citric acid, honey, stabilizer (levigate) etc., uniformly add in certain sequence
Enter clarified solution, semi-finished product feed liquid is made；
5th step, the water that water process raw water obtains after being handled by sand stick filter and active carbon filter can be used as beverage and give birth to
The water purification of production；
6th step, refined filtration, homogeneous semi-finished product, which enter plate type heat exchanger after diatomite filter refined filtration and are heated to 60 ~ 70 DEG C, to be entered back into
Homogenizer, homogeneous 2 times, first time pressure are 20 MPa, and the 2nd pressure is 25 MPa, and the twice homogenization time is respectively 5 min；
The purpose of matter is anti-than product layering, precipitation；
7th step, in the feed liquid that deaerates itself containing aerobic, meanwhile, in process constantly and air contact, cause the secondary of air
It is mixed into；To remove oxygen and air in feed liquid, prevent or mitigate natural pigment, the oxidative degradation of vitamin C and fragrance, feed liquid
Need to deaerate, degassing pressure is 0. 05 MPa, and the time is about 10 min；
8th step, sterilizing, canned, capping carry out sterilization processing to material before potting, make having in product to ensure product quality
Effect composition preserves, immediately with 135 DEG C after degassing, 3 ~ 5s ultra high temperature short time sterilizations, when the temperature of feed liquid is down to 92 ~ 95 DEG C
When, rapidly aseptically, with PET or vial it is canned and capping；
9th step, spray, coding, the bottled drink of labeling capping enter sterilization machine, 95 DEG C of sterilization 30min, to fully ensure that this
Drink commercial sterilization, then with cold water spraying cooling to 40 DEG C, then examine, coding, labeling, case to finished product.
Wherein, florists chrysanthemum leaf is shredded to 1cm in the first step pulping process.
The above-described embodiments are merely illustrative of preferred embodiments of the present invention, not to the structure of the present invention
Think and scope is defined.On the premise of design concept of the present invention is not departed from, technology of the ordinary people in the field to the present invention
The all variations and modifications that scheme is made, all should drop into protection scope of the present invention, the claimed technology contents of the present invention,
All record in detail in the claims.
Claims (2)
- A kind of 1. preparation method of chrysanthemum leaf beverage, it is characterised in that：Comprise the following steps：The first step, the preparation of florists chrysanthemum leaf slurry and juice, florists chrysanthemum leaf slurry is prepared using fresh florists chrysanthemum leaf as raw material, prepares chrysanthemum leaf juice with dry chrysanthemum Floral leaf is raw material；Process I：Slurrying,A. the tender point of florists chrysanthemum leaf that kind is excellent, maturity is suitable, fresh is selected, using artificial rinsing or oscillatory type Spray-cleaning Machine Rinsing to remove table and soil, dust, microorganism etc.；B. sterilized with common salt aqueous solution immersion raw material 10 ~ 20 min expelling parasites of saliferous 2%；C. with clear water rinsing once remove its table and salt solution and further cleaning；D. clean rear chopping, is put into the min of decatize 3 in boiled water pot, to kill microorganism, destroys the activity of oxidizing ferment, removes tissue In portion gas, it is kept original color and luster and vitamin；E. 0. 01% vitamin C is added before decatize, is advantageous to oozing out for flavor substance；F., raw material is put into cold water cooling immediately；G. cooled raw material is poured into beater plus appropriate amount of water is to florists chrysanthemum leaf is flooded, be beaten；H. it is levigate with colloid mill；Process II：Juice processed, after the clean florists chrysanthemum leaf chopping dried appropriate amount of water will be added to be boiled to florists chrysanthemum leaf is flooded after soaking 30 min 10 min are extracted twice altogether, are filtered after merging；Second step, ferment treatment, 0. 013% refined pectin enzyme is added in florists chrysanthemum leaf slurries, 1h is handled in 45 ~ 50 DEG C of water-baths, Obtain tissue exquisiteness, the florists chrysanthemum leaf slurry of figure's uniformity；3rd step, filter the filtering of slurries and juice；Slurries and juice are filtered with flame filter press or diatomite, then is clarified；Sucrose mistake Filter, the sucrose used in production purify syrup by processing after being mixed using diatomite, activated carbon；Addition is chrysanthemum leaf juice 0.6%；4th step, after mixing preparation first dissolves sucrose, citric acid, honey, stabilizer etc., clarification is uniformly added into certain sequence Liquid, semi-finished product feed liquid is made；5th step, the water that water process raw water obtains after being handled by sand stick filter and active carbon filter can be used as beverage and give birth to The water purification of production；6th step, refined filtration, homogeneous semi-finished product, which enter plate type heat exchanger after diatomite filter refined filtration and are heated to 60 ~ 70 DEG C, to be entered back into Homogenizer, homogeneous 2 times, first time pressure are 20 MPa, and the 2nd pressure is 25 MPa, and the twice homogenization time is respectively 5 min；7th step, in the feed liquid that deaerates itself containing aerobic, meanwhile, in process constantly and air contact, cause the secondary of air It is mixed into；Degassing pressure is 0. 05 MPa, and the time is about 10 min；8th step, sterilizing, it is canned, capping for ensure product quality, before potting to material carry out sterilization processing, after degassing immediately with 135 DEG C, 3 ~ 5s ultra high temperature short time sterilizations, when the temperature of feed liquid is down to 92 ~ 95 DEG C, rapidly aseptically, with PET or glass Glass Bottle ＆ Can fills and capping；9th step, spray, coding, the bottled drink of labeling capping enter sterilization machine, 95 DEG C of sterilization 30min, to fully ensure that this Drink commercial sterilization, then with cold water spraying cooling to 40 DEG C, then examine, coding, labeling, case to finished product.
- 2. the preparation method of chrysanthemum leaf beverage according to claim 1, it is characterised in that：In the first step pulping process Florists chrysanthemum leaf is shredded to 1cm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180167A (en) * | 2021-04-22 | 2021-07-30 | 深圳市天谷智能水务科技有限公司 | Chrysanthemum tea polyphenol beverage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180167A (en) * | 2021-04-22 | 2021-07-30 | 深圳市天谷智能水务科技有限公司 | Chrysanthemum tea polyphenol beverage and preparation method thereof |
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Application publication date: 20180116 |