CN109430661A - A kind of preparation method of syrup of plum underflow - Google Patents
A kind of preparation method of syrup of plum underflow Download PDFInfo
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- CN109430661A CN109430661A CN201910005911.6A CN201910005911A CN109430661A CN 109430661 A CN109430661 A CN 109430661A CN 201910005911 A CN201910005911 A CN 201910005911A CN 109430661 A CN109430661 A CN 109430661A
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- 239000006188 syrup Substances 0.000 title claims abstract description 34
- 235000020357 syrup Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 68
- 235000019441 ethanol Nutrition 0.000 claims abstract description 36
- 239000007788 liquid Substances 0.000 claims abstract description 34
- 238000010992 reflux Methods 0.000 claims abstract description 18
- 239000003814 drug Substances 0.000 claims abstract description 13
- 239000006228 supernatant Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004821 distillation Methods 0.000 claims abstract description 11
- 238000004064 recycling Methods 0.000 claims abstract description 11
- 235000008504 concentrate Nutrition 0.000 claims abstract description 9
- 239000012141 concentrate Substances 0.000 claims abstract description 9
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 6
- 229940010454 licorice Drugs 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000001556 precipitation Methods 0.000 claims abstract description 6
- 238000002386 leaching Methods 0.000 claims abstract description 5
- 239000013049 sediment Substances 0.000 claims abstract description 4
- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 19
- 230000008569 process Effects 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- -1 i.e. Substances 0.000 claims description 2
- 230000008859 change Effects 0.000 abstract description 6
- 230000001376 precipitating effect Effects 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract 1
- 239000012856 weighed raw material Substances 0.000 abstract 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 238000007792 addition Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 241000202807 Glycyrrhiza Species 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000012869 ethanol precipitation Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000035922 thirst Effects 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
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation methods of syrup of plum underflow, comprising the following steps: S1 stock: weighs dark plum medicine materical crude slice, uctus Crataegi, licorice piece by weight ratio；S2 leaching material: weighed raw material medicine materical crude slice is put into heat reflux extracting-inspissator extractor, is soaked in water；S3 decoction-concentration: the feed liquid in extractor is heated to boiling, and keeps feed liquid fluidized state, and feed liquid is put into heat reflux extracting-inspissator concentration tank and carries out circumfluence distillation concentration；S4 alcohol precipitation: the concentrate being concentrated to get is placed in Alcohol-settling tank, and ethanol in proper amount is added, is stirred, and room temperature is stood, and lower sediment thing is discharged, takes supernatant；S5 secondary concentration: by supernatant be placed in heat reflux extracting-inspissator concentration tank in, carry out ethyl alcohol recycling after, then carry out secondary pressure concentration to get.Compared with prior art, the present invention has not feed change fruit color odor type, is not likely to produce precipitating, denaturalization phenomenon, and later period allotment is without the advantages of adding corrigent.
Description
Technical field
The present invention relates to a kind of preparation methods of syrup of plum underflow, belong to food processing technology field.
Background technique
Syrup of plum is most ancient one of the traditional beverages in China, according to inventor Qin Dynasty necromancer Xu Fu is passed, because it has life
Saliva quenches the thirst, spleen benefiting and stimulating the appetite, refreshes the mind, restoring the multi-efficiencies such as body energy, and is appreciated and liked by Emperor Qin deeply, is bestowed the name called
" the public drink of Xu ".Syrup of plum original formulation increases a small amount of Radix Glycyrrhizae when to the Qing Dynasty, so far syrup of plum using dark plum and hawthorn as raw material
Formula enters China's ancient prescription ranks.In the integration of drinking and medicinal herbs kind that national healths in 2012 and family planning committee member announce, dark plum, mountain
Short, bristly hair or beard, Radix Glycyrrhizae are arranging.
Traditional processing production syrup of plum is filtered out residue, obtains dope using decoction method that is, by after raw material mixing infusion, after
Water is added into dope again in phase, sugar is deployed.The syrup of plum dope that conventional method is processed, it is more muddy, it is long-term to place
It has a large amount of precipitatings to generate, and due to closed container not being used to produce, dope is easily rotten, cannot achieve large-scale production.It is existing
Carbon dioxide extraction method is mostly used for enterprise's processing syrup of plum, technical process is to carry out each raw material respectively to decoct mentioning
It takes, extract, being concentrated, dextrin is added dusting, obtaining extract monocrystal, down-stream enterprise mixes each extraction raw material powder in proportion
Match, be dissolved in water, corrigent adjusts mouthfeel and forms.Carbon dioxide extraction method is conducive to syrup of plum and accomplishes scale production, but most
Big deficiency is to change the special efficacy of ancient prescription tanning, and intermediate monocrystal is had no result color odor type, and a large amount of food need to be added in later period allotment
Additive carries out mouthfeel correction, is unfavorable for human health.
Summary of the invention
(1) technical problems to be solved
For technical problem of the existing technology, the present invention provides one kind and is suitable for industrialized production, not feed change
Fruit color odor type is not likely to produce precipitating, denaturalization phenomenon, and syrup of plum underflow preparation method of the later period allotment without adding corrigent.
(2) technical solution
In order to achieve the above object, The technical solution adopted by the invention is as follows:
A kind of preparation method of syrup of plum underflow, which comprises the following steps:
S1, stock: by weight, weighing dark plum medicine materical crude slice 60-70, uctus Crataegi 30-35, licorice piece 2-5, spare；
S2, leaching material: raw material medicine materical crude slice weighed in S1 is put into heat reflux extracting-inspissator extractor, water logging is added
Bubble；
S3, decoction-concentration: heat reflux extracting-inspissator extractor steam valve is opened, the feed liquid in extractor is carried out
Heating keeps feed liquid fluidized state until feed liquid is boiled, and feed liquid is put into heat reflux extracting-inspissator concentration tank and carries out heat
Refluxing extraction concentration；
S4, alcohol precipitation: concentrate obtained in S3 being placed in Alcohol-settling tank, then ethanol in proper amount is added into Alcohol-settling tank, is stirred
Mixing, room temperature are stood, and lower sediment thing is discharged, takes supernatant spare；
S5, secondary concentration: supernatant obtained in S4 is placed in heat reflux extracting-inspissator concentration tank, is opened dense
The steam valve of contracting tank heat exchanger heats liquid in concentration tank, carries out ethyl alcohol recycling, after completing ethyl alcohol recycling, then to concentration
Juice in tank carries out secondary pressure and is concentrated to get syrup of plum underflow of the present invention.
Further, in the step S3, after feed liquid boils 10-30 minutes, then by feed liquid be put into heat reflux extracting-concentration
The concentration tank of device carries out circumfluence distillation concentration.
Further, before the step S5, further include the steps that being filtered obtained supernatant, i.e., by supernatant
It is placed in again after 5 μm of bag filters filter in heat reflux extracting-inspissator concentration tank.
Further, in the S2, amount of water is 3-4 times of raw material gross weight, and soaking time is 3-5 hours.
Further, in the S3, when heating to the feed liquid in extractor, control steam pressure is 0.1 ± 0.05mpa,
It is 85 ± 3 DEG C that temperature in concentration tank is controlled in circumfluence distillation concentration process, vacuum degree 0.03-0.06mpa, after reduced pressure
Obtained concentrate relative density at 90 ± 5 DEG C is 1.10-1.15.
Further, in the S4, ethyl alcohol is food-grade ethanol, and mixed liquor concentration of alcohol is in Alcohol-settling tank after addition ethyl alcohol
75%-85%, room temperature time of repose are 6-12 hours.
Further, in the S5, in ethyl alcohol recycling and secondary pressure concentration process, controlling temperature in concentration tank is 65-
85 DEG C, vacuum degree 0.01-0.07mpa, obtained underflow relative density at 50 ± 3 DEG C is after secondary pressure concentration
1.20-1.22。
(3) beneficial effect
The present invention combines conventional preparation techniques with modernization of Chinese medicine process equipment, compared with prior art, have with
Lower advantage:
1, step of preparation process leaching material, decoction-concentration, alcohol precipitation, secondary concentration and later period storage of the present invention are closed
Lower in container to carry out, product is unlikely to deteriorate, it can be achieved that large-scale production.
2, pectin is separated with jam using ethanol precipitation, be not easy that precipitating is precipitated, effectively increase syrup of plum after allotment
The transparency of product.
3, not feed change fruit color odor type has the distinctive mouthfeel of traditional syrup of plum, taste, without adding food after allotment
Additive corrects taste, reduces food safety risk.
Detailed description of the invention
Fig. 1 is a kind of process flow chart of the preparation method of syrup of plum underflow of the present invention.
Specific embodiment
The present invention is described in further details with embodiment with reference to the accompanying drawing.
Embodiment 1
As shown in Figure 1, a kind of preparation method of syrup of plum underflow of the present invention, has follow steps:
S1, stock: by weight, weighing 65 ㎏ of dark plum medicine materical crude slice, 32 ㎏ of uctus Crataegi, licorice piece 3 ㎏, spare；
S2, leaching material: raw material medicine materical crude slice weighed in S1 is put into heat reflux extracting-inspissator extractor, water logging is added
Bubble, amount of water are institute 3 times of additions raw material gross weight, and soaking time is 4 hours, and it is effective to be conducive to raw material medicine materical crude slice for such operation
Ingredient is precipitated in subsequent decoction step；
S3, decoction-concentration: opening heat reflux extracting-inspissator extractor steam valve, and control steam pressure is
0.1mpa heats the feed liquid in extractor, until feed liquid is boiled, feed liquid is boiled after twenty minutes, continues to keep boiling-like
Feed liquid is put into heat reflux extracting-concentration tank concentration tank and carries out circumfluence distillation concentration, in circumfluence distillation concentration process by state
Controlling temperature in concentration tank is 85 DEG C, vacuum degree 0.04mpa, obtained after reduced pressure relative density at 90 DEG C be 1.10 it is dense
Contracting liquid so operates, it is ensured that and raw material medicine materical crude slice effective component is sufficiently fried, prevents decocting liquid bumping excessive, and reduces decocting liquid volume,
Advantageous subsequent alcohol precipitation process carries out.
S4, alcohol precipitation: concentrate obtained in S3 is placed in Alcohol-settling tank, then food-grade ethanol is added into Alcohol-settling tank, is stirred
Mixing is mixed, mixed liquor concentration of alcohol 80% in Alcohol-settling tank is made, room temperature stands 8 hours, and lower sediment thing is discharged, takes supernatant standby
With so operation can be such that pectin and pulp in concentrate is sufficiently separated, improve product transparency, be not easy that precipitating is precipitated.
S5, filtering impurity elimination: the supernatant that S4 is obtained is filtered through 5 μm of bag filters, is so operated, it is ensured that dense
The impurity such as pectin contained in contracting liquid are effectively removed.
S6, secondary concentration: will be filtered off in the hot extracting-inspissator concentration tank that flows back of miscellaneous supernatant merging in S5,
It opens concentration tank heat exchanger steam valve to heat liquid in concentration tank, carries out ethyl alcohol recycling, after completing ethyl alcohol recycling, then it is right
Juice in concentration tank carries out secondary pressure concentration, and ethyl alcohol recycling controls temperature in concentration tank in secondary pressure concentration process
It is 65 DEG C, vacuum degree 0.06mpa, the underflow that relative density is 1.20 at 50 DEG C is obtained after secondary pressure concentration, then examined,
It can be put in storage after filling, labeling, so operate, not only ensure that foodsafety, but also be conducive to later period storage.
Down-stream enterprise is when being further processed syrup of plum product, it is only necessary to add water, sugar etc. and simply be deployed, not have to needle again
Corrigent is added to syrup of plum unique oral sensations.
Embodiment 2
The present embodiment is identical as 1 preparation step of embodiment, and difference is the related skill that raw material weight proportioning of soup processed is used to preparation
Art technological parameter is different, and raw material taken amount and specific process parameter are as follows:
Raw material weight: 62 ㎏ of dark plum medicine materical crude slice, 34 ㎏ of uctus Crataegi, 2 ㎏ of licorice piece
Technological parameter: in S2, extractor amount of water by 4 times of addition raw material gross weight, soaking time is 3 hours；S3
In, controlling steam pressure when feed liquid in heating extraction tank is 0.15mpa, after feed liquid boils 30 minutes, then feed liquid is put into heat and is returned
It flows extracting-inspissator concentration tank and carries out circumfluence distillation concentration, control temperature in concentration tank in circumfluence distillation concentration process
It is 86 DEG C, vacuum degree 0.03mpa, the concentrate obtained after reduced pressure relative density at 95 DEG C is 1.15；In S4, to alcohol
After food-grade ethanol is added in heavy tank, mixed liquor concentration of alcohol is 75% in Alcohol-settling tank, and room temperature time of repose is 10 hours；S6
In, in ethyl alcohol recycling and secondary pressure concentration process, controlling temperature in concentration tank is 80 DEG C, vacuum degree 0.02mpa, secondary to subtract
The syrup of plum underflow obtained after pressure concentration relative density at 53 DEG C is 1.22.
Embodiment 3
The present embodiment is with Examples 1 and 2 difference, the preparing craft technical parameter of raw material weight proportioning of soup processed and use
It is different:
Raw material weight: 68 ㎏ of dark plum medicine materical crude slice, 31 ㎏ of uctus Crataegi, 4 ㎏ of licorice piece
Technological parameter: in S2, extractor amount of water by 3.5 times of addition raw material gross weight, soaking time is 5 hours；
In S3, controlling steam pressure when feed liquid in heating extraction tank is 0.095mpa, and feed liquid is boiled after ten minutes, then feed liquid is put into heat
Extracting-inspissator concentration tank that flows back carries out circumfluence distillation concentration, and temperature in concentration tank is controlled in circumfluence distillation concentration process
Degree is 83 DEG C, vacuum degree 0.06mpa, and the concentrate obtained after reduced pressure relative density at 85 DEG C is 1.12；In S4, to
After food-grade ethanol is added in Alcohol-settling tank, mixed liquor concentration of alcohol is 85% in Alcohol-settling tank, and room temperature time of repose is 7 hours；S6
In, in ethyl alcohol recycling and secondary pressure concentration process, controlling temperature in concentration tank is 70 DEG C, vacuum degree 0.07mpa, secondary to subtract
The syrup of plum underflow obtained after pressure concentration relative density at 47 DEG C is 1.21.
Syrup of plum underflow and tradition tanning syrup of plum dope and dioxy as shown in the table for 1-3 of embodiment of the present invention preparation
Change carbon and extract monocrystal Testing index contrast table:
It can thus be seen that the syrup of plum underflow of the method for the present invention preparation has had both traditional tanning dope and carbon dioxide extraction
The advantages of taking monocrystal, feed change fruit color odor type, is not likely to produce precipitating, long shelf-life, and later period allotment is rectified without addition
Taste agent, effectively reduces food safety risk, is a kind of excellent production method of syrup of plum intermediate suitable for industrialized production.
The above described is only a preferred embodiment of the present invention, being not the limitation for doing other forms to the present invention, appoint
What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc.
Imitate embodiment.But without departing from the technical solutions of the present invention, according to the technical essence of the invention to above embodiments institute
Any simple modification, equivalent variations and the remodeling made, still fall within the protection scope of technical solution of the present invention.
Claims (7)
1. a kind of preparation method of syrup of plum underflow, which comprises the following steps:
S1, stock: by weight, weighing dark plum medicine materical crude slice 60-70, uctus Crataegi 30-35, licorice piece 2-5, spare；
S2, leaching material: raw material medicine materical crude slice weighed in S1 is put into heat reflux extracting-inspissator extractor, is soaked in water；
S3, decoction-concentration: heat reflux extracting-inspissator extractor steam valve is opened, the feed liquid in extractor is added
Heat keeps feed liquid fluidized state until feed liquid is boiled, and feed liquid is put into heat reflux extracting-inspissator concentration tank progress heat and is returned
Stream extracts concentration；
S4, alcohol precipitation: concentrate obtained in S3 being placed in Alcohol-settling tank, then ethanol in proper amount is added into Alcohol-settling tank, is stirred,
Room temperature is stood, and lower sediment thing is discharged, takes supernatant spare；
S5, secondary concentration: supernatant obtained in S4 is placed in heat reflux extracting-inspissator concentration tank, concentration tank is opened
The steam valve of heat exchanger heats liquid in concentration tank, carries out ethyl alcohol recycling, after completing ethyl alcohol recycling, then in concentration tank
Juice carry out secondary pressure be concentrated to get syrup of plum underflow of the present invention.
2. a kind of preparation method of syrup of plum underflow according to claim 1, which is characterized in that in the step S3, material
After liquid boils 10-30 minutes, then feed liquid is put into heat reflux extracting-inspissator concentration tank and carries out circumfluence distillation concentration.
3. a kind of preparation method of syrup of plum underflow according to claim 1, which is characterized in that before the step S5, also
Include the steps that being filtered obtained supernatant, i.e., supernatant is placed in heat after 5 μm of bag filters filter again and is returned
It flows in extracting-inspissator concentration tank.
4. a kind of preparation method of syrup of plum underflow according to claim 1, which is characterized in that in the S2, amount of water
It is 3-4 times of raw material gross weight, soaking time is 3-5 hours.
5. a kind of preparation method of syrup of plum underflow according to claim 1, which is characterized in that in the S3, to extraction
When feed liquid in tank heats, control steam pressure is 0.1 ± 0.05mpa, is controlled in concentration tank in circumfluence distillation concentration process
Temperature is 85 ± 3 DEG C, and vacuum degree 0.03-0.06mpa, obtained concentrate is relatively close at 90 ± 5 DEG C after reduced pressure
Degree is 1.10-1.15.
6. a kind of preparation method of syrup of plum underflow according to claim 1, which is characterized in that in the S4, ethyl alcohol is
Food-grade ethanol, it is 75%-85% that mixed liquor concentration of alcohol in Alcohol-settling tank, which is added after ethyl alcohol, and room temperature time of repose is that 6-12 is small
When.
7. a kind of preparation method of syrup of plum underflow according to claim 1, which is characterized in that in the S5, ethyl alcohol is returned
Receive and secondary pressure concentration process in, controlling temperature in concentration tank is 65-85 DEG C, vacuum degree 0.01-0.07mpa, secondary to subtract
Obtained underflow relative density at 50 ± 3 DEG C is 1.20-1.22 after pressure concentration.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586639A (en) * | 2020-12-15 | 2021-04-02 | 广东健力宝股份有限公司 | Concentrated plum juice and plum juice beverage |
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2019
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| CN101744327A (en) * | 2008-12-10 | 2010-06-23 | 天津鑫恒阳进出口贸易有限公司 | Plum beverage and preparation method thereof |
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| CN201969379U (en) * | 2010-12-13 | 2011-09-14 | 曾粉美 | Hot-reflux extraction and concentration mechanism |
| CN104705762A (en) * | 2015-03-07 | 2015-06-17 | 湖北卫尔康现代中药有限公司 | Plum juice effervescent tablet |
| CN107582600A (en) * | 2017-06-26 | 2018-01-16 | 安徽永生堂药业有限责任公司 | A kind of banlangen granules, banlangen keli and preparation method thereof |
| CN108157698A (en) * | 2017-12-25 | 2018-06-15 | 宁夏喜力食品有限公司 | A kind of compound plum juice drink and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112586639A (en) * | 2020-12-15 | 2021-04-02 | 广东健力宝股份有限公司 | Concentrated plum juice and plum juice beverage |
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