CN110403104A - A kind of syrup of plum beverage and preparation method thereof - Google Patents
A kind of syrup of plum beverage and preparation method thereof Download PDFInfo
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- CN110403104A CN110403104A CN201810418266.6A CN201810418266A CN110403104A CN 110403104 A CN110403104 A CN 110403104A CN 201810418266 A CN201810418266 A CN 201810418266A CN 110403104 A CN110403104 A CN 110403104A
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- 239000006188 syrup Substances 0.000 title claims abstract description 45
- 235000020357 syrup Nutrition 0.000 title claims abstract description 45
- 235000013361 beverage Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 230000001954 sterilising effect Effects 0.000 claims abstract description 33
- 235000014347 soups Nutrition 0.000 claims abstract description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 26
- 241001092040 Crataegus Species 0.000 claims abstract description 24
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 24
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 24
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 24
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 24
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 24
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 24
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 24
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 24
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 24
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 23
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 238000005516 engineering process Methods 0.000 claims abstract description 9
- 238000003556 assay Methods 0.000 claims abstract description 8
- 238000007654 immersion Methods 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims abstract description 8
- 230000001376 precipitating effect Effects 0.000 claims abstract 2
- 238000009835 boiling Methods 0.000 claims description 21
- 239000000047 product Substances 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 15
- 238000007789 sealing Methods 0.000 claims description 14
- 238000009826 distribution Methods 0.000 claims description 7
- 238000004886 process control Methods 0.000 claims description 7
- 239000013049 sediment Substances 0.000 claims description 7
- 239000011265 semifinished product Substances 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims 2
- 235000021307 Triticum Nutrition 0.000 claims 2
- 238000004321 preservation Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 201000006549 dyspepsia Diseases 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 description 6
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 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
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of syrup of plum beverage and preparation method thereof, the raw material of syrup of plum beverage has Radix Ophiopogonis, Radix Ophiopogonis, the fruit of glossy privet, Linzhi, fructus lycii, dark plum and hawthorn, a Bu He, when preparation, impregnates into the water after choosing impurity；Raw material after immersion are added into pot, after being first boiled by fire, then with mild fire, decocts three times and takes out soup；Merge the soup taken out three times and keeps the temperature precipitating n after mixing；Filling sterilization；After product after sterilization is cooled to room temperature, stamp is cased after the assay was approved, becomes warehousing finished products, is completed entire production technology process and is obtained syrup of plum finished product.The present invention be with dark plum, Radix Ophiopogonis, the fruit of glossy privet, Linzhi, fructus lycii, hawthorn, Bu Hewei raw material the pure natural sweet-sour plum juice beverage that essence is not added, have the function of promoting the production of body fluid to quench thirst, there is the effect of improving indigestion again simultaneously, beverage guarantees its stability within the shelf-life by thermal sterilization.
Description
Technical field
The present invention relates to technical field of beverage preparation, specifically a kind of syrup of plum beverage and preparation method thereof.
Background technique
Syrup of plum is traditional beverage for relieving summer heat, drinks the hot season, syrup of plum organic acid rich in, such as lemon more
Lemon acid, malic acid also contains multivitamin, is the rare health beverages of torridity summer.Syrup of plum currently on the market,
Main material is dark plum and hawthorn and Radix Glycyrrhizae, and dark plum is warm-natured sour, containing organic acid very rich, has extremely strong antimicrbial power, no
But it can help digest, improve a poor appetite, there are also gut purge stomach, expelling parasite, prevent diarrhea and other effects, hawthorn taste sweet acid belongs to warm nature, has
Appetizing disappears stagnant, the effect of helping digest, and Radix Glycyrrhizae has an invigorating middle warmer and replenishing QI, relieving spasm to stop pain, moistening lung to arrest cough, purging fire for removing toxin, coordinating the drug actions of a prescription it
Effect.
Beverage types are various on the market now, and soda, fruit drink, tea beverage are existing including syrup of plum
Fruit drink be all that granulation is blent or are concentrated and dried to fruit-disintegrating, juicing or, and add the food additives such as essence,
It is not genuineness, now on the market without a kind of using dark plum as the pure natural sweet-sour plum juice beverage that essence is not added of raw material.
Summary of the invention
The purpose of the present invention is to provide a kind of nutritive value height, dyspeptic syrup of plum beverage and its system can be improved
Preparation Method, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of syrup of plum beverage, is made of the raw material below according to parts by weight: Radix Ophiopogonis 10-20g, fruit of glossy privet 15-25g, woods
Sesame 10-20g, fructus lycii 15-25g, dark plum 10-20g, hawthorn 10-20g, Bu He 15-25g.
As a further solution of the present invention:
The syrup of plum beverage, is made of the raw material below according to parts by weight: Radix Ophiopogonis 12-18g, fruit of glossy privet 18-22g, woods
Sesame 12-18g, fructus lycii 18-22g, dark plum 12-18g, hawthorn 12-18g, Bu He 18-22g.
As further scheme of the invention:
The syrup of plum beverage, is made of the raw material below according to parts by weight: Radix Ophiopogonis 15g, fruit of glossy privet 20g, Linzhi 15g,
Fructus lycii 20g, dark plum 15g, hawthorn 15g, Bu He 20g.
The preparation method of the syrup of plum beverage, the specific steps are as follows:
(1) choose Radix Ophiopogonis, the fruit of glossy privet, Linzhi, fructus lycii, dark plum and hawthorn, Bu Hezhong impurity, weigh each original according to parts by weight
Material；
(2) it will be placed in after above-mentioned material cut distribution in the water that temperature is 15-25 DEG C and impregnate 10-15min；
(3) raw material after immersion are added into pot, water, which is added, makes that raw material are completely soaked Yu Shuizhong and the water surface is higher by
Raw material 2-3cm, after being first boiled by fire, then with mild fire, the fried time is to decoct 25-35min again after boiling for the first time, takes out soup
Juice；
(4) add water tanning again, the fried time is to decoct 35-45min again after boiling, and takes out soup；
(5) third time plus water tanning, fried time are to decoct 35-45min again after boiling, and take out soup；
(6) soup that step (3)-step (5) is taken out is placed in keep the temperature in 80-95 DEG C of environment after mixing and is precipitated
25-35min；
(7) automatically classified filling, exhaust sealing technical process after taking out sediment, wherein filling speed is
75-85 bottles/min, the weight of every bottle of filling syrup of plum beverage is 32-38g；
(8) semi-finished product filling, after sealing enter in automatic rotary sterilization kettle, complete F value process control wherein and kill
Bacterium process, the pressure of sterilization are 2-2.2MPa, sterilizing time 40-50min；
(9) after the product after sterilization being cooled to room temperature, stamp is cased after the assay was approved, becomes warehousing finished products, is completed
Entire production technology process obtains syrup of plum finished product.
Compared with prior art, the beneficial effects of the present invention are:
The present invention is to be not added the pure natural of essence with dark plum, Radix Ophiopogonis, the fruit of glossy privet, Linzhi, fructus lycii, hawthorn, Bu Hewei raw material
Syrup of plum beverage has the function of promoting the production of body fluid to quench thirst, while having the effect of improving indigestion again, and beverage is guaranteed by thermal sterilization
Its stability within the shelf-life.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment 1
A kind of syrup of plum beverage, is made of the raw material below according to parts by weight: Radix Ophiopogonis 10g, fruit of glossy privet 15g, Linzhi 10g,
Fructus lycii 15g, dark plum 10g, hawthorn 10g, Bu He 15g.
The preparation method of the syrup of plum beverage, the specific steps are as follows:
(1) choose Radix Ophiopogonis, the fruit of glossy privet, Linzhi, fructus lycii, dark plum and hawthorn, Bu Hezhong impurity, weigh each original according to parts by weight
Material；
(2) it will be placed in after above-mentioned material cut distribution in the water that temperature is 15 DEG C and impregnate 10min；
(3) raw material after immersion are added into pot, water, which is added, makes that raw material are completely soaked Yu Shuizhong and the water surface is higher by
Raw material 2cm, after being first boiled by fire, then with mild fire, the fried time is to decoct 25min again after boiling for the first time, takes out soup；
(4) add water tanning again, the fried time is to decoct 35min again after boiling, and takes out soup；
(5) third time plus water tanning, fried time are to decoct 35min again after boiling, and take out soup；
(6) soup that step (3)-step (5) is taken out is placed in keep the temperature in 80 DEG C of environment after mixing and is precipitated
25min；
(7) automatically classified filling, exhaust sealing technical process after taking out sediment, wherein filling speed is
75 bottles/min, the weight of every bottle of filling syrup of plum beverage is 32g；
(8) semi-finished product filling, after sealing enter in automatic rotary sterilization kettle, complete F value process control wherein and kill
Bacterium process, the pressure of sterilization are 2MPa, sterilizing time 40min；
(9) after the product after sterilization being cooled to room temperature, stamp is cased after the assay was approved, becomes warehousing finished products, is completed
Entire production technology process obtains syrup of plum finished product.
Embodiment 2
A kind of syrup of plum beverage, is made of the raw material below according to parts by weight: Radix Ophiopogonis 12g, fruit of glossy privet 18g, Linzhi 12g,
Fructus lycii 18g, dark plum 12g, hawthorn 12g, Bu He 18g.
The preparation method of the syrup of plum beverage, the specific steps are as follows:
(1) choose Radix Ophiopogonis, the fruit of glossy privet, Linzhi, fructus lycii, dark plum and hawthorn, Bu Hezhong impurity, weigh each original according to parts by weight
Material；
(2) it will be placed in after above-mentioned material cut distribution in the water that temperature is 18 DEG C and impregnate 11min；
(3) raw material after immersion are added into pot, water, which is added, makes that raw material are completely soaked Yu Shuizhong and the water surface is higher by
Raw material 2.2cm, after being first boiled by fire, then with mild fire, the fried time is to decoct 28min again after boiling for the first time, takes out soup；
(4) add water tanning again, the fried time is to decoct 38min again after boiling, and takes out soup；
(5) third time plus water tanning, fried time are to decoct 38min again after boiling, and take out soup；
(6) soup that step (3)-step (5) is taken out is placed in keep the temperature in 85 DEG C of environment after mixing and is precipitated
28min；
(7) automatically classified filling, exhaust sealing technical process after taking out sediment, wherein filling speed is
78 bottles/min, the weight of every bottle of filling syrup of plum beverage is 34g；
(8) semi-finished product filling, after sealing enter in automatic rotary sterilization kettle, complete F value process control wherein and kill
Bacterium process, the pressure of sterilization are 2.05MPa, sterilizing time 42min；
(9) after the product after sterilization being cooled to room temperature, stamp is cased after the assay was approved, becomes warehousing finished products, is completed
Entire production technology process obtains syrup of plum finished product.
Embodiment 3
A kind of syrup of plum beverage, is made of the raw material below according to parts by weight: Radix Ophiopogonis 15g, fruit of glossy privet 20g, Linzhi 15g,
Fructus lycii 20g, dark plum 15g, hawthorn 15g, Bu He 20g.
The preparation method of the syrup of plum beverage, the specific steps are as follows:
(1) choose Radix Ophiopogonis, the fruit of glossy privet, Linzhi, fructus lycii, dark plum and hawthorn, Bu Hezhong impurity, weigh each original according to parts by weight
Material；
(2) it will be placed in after above-mentioned material cut distribution in the water that temperature is 20 DEG C and impregnate 12min；
(3) raw material after immersion are added into pot, water, which is added, makes that raw material are completely soaked Yu Shuizhong and the water surface is higher by
Raw material 2.5cm, after being first boiled by fire, then with mild fire, the fried time is to decoct 30min again after boiling for the first time, takes out soup；
(4) add water tanning again, the fried time is to decoct 40min again after boiling, and takes out soup；
(5) third time plus water tanning, fried time are to decoct 40min again after boiling, and take out soup；
(6) soup that step (3)-step (5) is taken out is placed in keep the temperature in 88 DEG C of environment after mixing and is precipitated
30min；
(7) automatically classified filling, exhaust sealing technical process after taking out sediment, wherein filling speed is
80 bottles/min, the weight of every bottle of filling syrup of plum beverage is 35g；
(8) semi-finished product filling, after sealing enter in automatic rotary sterilization kettle, complete F value process control wherein and kill
Bacterium process, the pressure of sterilization are 2.1MPa, sterilizing time 45min；
(9) after the product after sterilization being cooled to room temperature, stamp is cased after the assay was approved, becomes warehousing finished products, is completed
Entire production technology process obtains syrup of plum finished product.
Embodiment 4
A kind of syrup of plum beverage, is made of the raw material below according to parts by weight: Radix Ophiopogonis 18g, fruit of glossy privet 22g, Linzhi 18g,
Fructus lycii 22g, dark plum 18g, hawthorn 18g, Bu He 22g.
The preparation method of the syrup of plum beverage, the specific steps are as follows:
(1) choose Radix Ophiopogonis, the fruit of glossy privet, Linzhi, fructus lycii, dark plum and hawthorn, Bu Hezhong impurity, weigh each original according to parts by weight
Material；
(2) it will be placed in after above-mentioned material cut distribution in the water that temperature is 22 DEG C and impregnate 14min；
(3) raw material after immersion are added into pot, water, which is added, makes that raw material are completely soaked Yu Shuizhong and the water surface is higher by
Raw material 2.8cm, after being first boiled by fire, then with mild fire, the fried time is to decoct 32min again after boiling for the first time, takes out soup；
(4) add water tanning again, the fried time is to decoct 42min again after boiling, and takes out soup；
(5) third time plus water tanning, fried time are to decoct 42min again after boiling, and take out soup；
(6) soup that step (3)-step (5) is taken out is placed in keep the temperature in 90 DEG C of environment after mixing and is precipitated
32min；
(7) automatically classified filling, exhaust sealing technical process after taking out sediment, wherein filling speed is
82 bottles/min, the weight of every bottle of filling syrup of plum beverage is 36g；
(8) semi-finished product filling, after sealing enter in automatic rotary sterilization kettle, complete F value process control wherein and kill
Bacterium process, the pressure of sterilization are 2.15MPa, sterilizing time 48min；
(9) after the product after sterilization being cooled to room temperature, stamp is cased after the assay was approved, becomes warehousing finished products, is completed
Entire production technology process obtains syrup of plum finished product.
Embodiment 5
A kind of syrup of plum beverage, is made of the raw material below according to parts by weight: Radix Ophiopogonis 20g, fruit of glossy privet 25g, Linzhi 20g,
Fructus lycii 25g, dark plum 20g, hawthorn 20g, Bu He 25g.
The preparation method of the syrup of plum beverage, the specific steps are as follows:
(1) choose Radix Ophiopogonis, the fruit of glossy privet, Linzhi, fructus lycii, dark plum and hawthorn, Bu Hezhong impurity, weigh each original according to parts by weight
Material；
(2) it will be placed in after above-mentioned material cut distribution in the water that temperature is 25 DEG C and impregnate 15min；
(3) raw material after immersion are added into pot, water, which is added, makes that raw material are completely soaked Yu Shuizhong and the water surface is higher by
Raw material 3cm, after being first boiled by fire, then with mild fire, the fried time is to decoct 35min again after boiling for the first time, takes out soup；
(4) add water tanning again, the fried time is to decoct 45min again after boiling, and takes out soup；
(5) third time plus water tanning, fried time are to decoct 45min again after boiling, and take out soup；
(6) soup that step (3)-step (5) is taken out is placed in keep the temperature in 95 DEG C of environment after mixing and is precipitated
35min；
(7) automatically classified filling, exhaust sealing technical process after taking out sediment, wherein filling speed is
85 bottles/min, the weight of every bottle of filling syrup of plum beverage is 38g；
(8) semi-finished product filling, after sealing enter in automatic rotary sterilization kettle, complete F value process control wherein and kill
Bacterium process, the pressure of sterilization are 2.2MPa, sterilizing time 50min；
(9) after the product after sterilization being cooled to room temperature, stamp is cased after the assay was approved, becomes warehousing finished products, is completed
Entire production technology process obtains syrup of plum finished product.
The present invention is to be not added the pure natural of essence with dark plum, Radix Ophiopogonis, the fruit of glossy privet, Linzhi, fructus lycii, hawthorn, Bu Hewei raw material
Syrup of plum beverage has the function of promoting the production of body fluid to quench thirst, while having the effect of improving indigestion again, and beverage is guaranteed by thermal sterilization
Its stability within the shelf-life.
The preferred embodiment of the patent is described in detail above, but this patent is not limited to above-mentioned embodiment party
Formula within the knowledge of one of ordinary skill in the art can also be under the premise of not departing from this patent objective
Various changes can be made.
Claims (4)
1. a kind of syrup of plum beverage, which is characterized in that be made of the raw material below according to parts by weight: Radix Ophiopogonis 10-20g, the fruit of glossy privet
15-25g, Linzhi 10-20g, fructus lycii 15-25g, dark plum 10-20g, hawthorn 10-20g, Bu He 15-25g.
2. syrup of plum beverage according to claim 1, which is characterized in that be made of the raw material below according to parts by weight: wheat
Winter 12-18g, fruit of glossy privet 18-22g, Linzhi 12-18g, fructus lycii 18-22g, dark plum 12-18g, hawthorn 12-18g, Bu He 18-22g.
3. syrup of plum beverage according to claim 1, which is characterized in that be made of the raw material below according to parts by weight: wheat
Winter 15g, fruit of glossy privet 20g, Linzhi 15g, fructus lycii 20g, dark plum 15g, hawthorn 15g, Bu He 20g.
4. a kind of preparation method of syrup of plum beverage a method according to any one of claims 1-3, which is characterized in that specific steps are such as
Under:
(1) choose Radix Ophiopogonis, the fruit of glossy privet, Linzhi, fructus lycii, dark plum and hawthorn, Bu Hezhong impurity, weigh each raw material according to parts by weight；
(2) it will be placed in after above-mentioned material cut distribution in the water that temperature is 15-25 DEG C and impregnate 10-15min；
(3) raw material after immersion are added into pot, water, which is added, makes that raw material are completely soaked Yu Shuizhong and the water surface is higher by former material
Expect 2-3cm, after being first boiled by fire, then use mild fire, fried time is to decoct 25-35min after boiling again for the first time, taking-up soup；
(4) add water tanning again, the fried time is to decoct 35-45min again after boiling, and takes out soup；
(5) third time plus water tanning, fried time are to decoct 35-45min again after boiling, and take out soup；
(6) soup that step (3)-step (5) is taken out is placed in heat preservation precipitating 25- in 80-95 DEG C of environment after mixing
35min；
(7) automatically classified filling, exhaust sealing technical process after taking out sediment, wherein filling speed is 75-
85 bottles/min, the weight of every bottle of filling syrup of plum beverage is 32-38g；
(8) semi-finished product filling, after sealing enter in automatic rotary sterilization kettle, and it is sterilized to complete F value process control wherein
Journey, the pressure of sterilization are 2-2.2MPa, sterilizing time 40-50min；
(9) after the product after sterilization being cooled to room temperature, stamp is cased after the assay was approved, becomes warehousing finished products, is completed entire
Production technology process obtains syrup of plum finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810418266.6A CN110403104A (en) | 2018-04-26 | 2018-04-26 | A kind of syrup of plum beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810418266.6A CN110403104A (en) | 2018-04-26 | 2018-04-26 | A kind of syrup of plum beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110403104A true CN110403104A (en) | 2019-11-05 |
Family
ID=68358011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810418266.6A Pending CN110403104A (en) | 2018-04-26 | 2018-04-26 | A kind of syrup of plum beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110403104A (en) |
Citations (2)
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| CN101584488A (en) * | 2009-06-22 | 2009-11-25 | 北京燕京饮料有限公司 | Pure natural sweet-sour plum juice and its preparing method |
| CN104287012A (en) * | 2014-09-29 | 2015-01-21 | 董艳丽 | Lucid ganoderma plum syrup |
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2018
- 2018-04-26 CN CN201810418266.6A patent/CN110403104A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584488A (en) * | 2009-06-22 | 2009-11-25 | 北京燕京饮料有限公司 | Pure natural sweet-sour plum juice and its preparing method |
| CN104287012A (en) * | 2014-09-29 | 2015-01-21 | 董艳丽 | Lucid ganoderma plum syrup |
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| 傅晓东: "咽宁茶治疗干燥性咽炎42例", 《湖北中医杂志》 * |
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Application publication date: 20191105 |