CN1586324A - Method for producing fig-Chinese olive extracting liquid and multiple fruit tea containing said extracting liquid - Google Patents
Method for producing fig-Chinese olive extracting liquid and multiple fruit tea containing said extracting liquid Download PDFInfo
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- CN1586324A CN1586324A CN 200410064662 CN200410064662A CN1586324A CN 1586324 A CN1586324 A CN 1586324A CN 200410064662 CN200410064662 CN 200410064662 CN 200410064662 A CN200410064662 A CN 200410064662A CN 1586324 A CN1586324 A CN 1586324A
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Abstract
The present invention relates to the production process of green fig extracting liquid and nectar containing green fig extracting liquid and other several kinds of extracted liquid. Green fig is processed through special roasting, leaching, filtering, enzymolysis to obtain the clear and stable green fig extracting liquid without bitter and astringent taste. The green fig extracting liquid in 5-40 wt%, boat-fruited sterculia seed water extracting liquid in 2-10 wt% and mangosteen water soaking liquid in 1-5 wt% as well as other supplementary material and pure water are produced into the nectar. The has the beneficial components of fig, boat-fruited sterculia seed and mangosteen, and the present invention makes it possible to make best utilization of fig resource.
Description
Technical field
The present invention relates to fig Chinese olive leaching liquor manufacture method and contain the multiple fruit tea of this leaching liquor.
Background technology
Fig is a kind of moraceae plants, and its fruit is called fig, claims to reflect a day fruit, mamoncillo, diverseleaf fig fruit, lacerateleaf fig-tree root and fruit, Wen Xianguo, the celestial fruit of product, A Yang, end treasure, born son, excellent body covered with clouds etc. again.The material that contains multiple needed by human body in the fig fruit is as mineral matters such as amino acid, various carbohydrate, hydrolase, vitamin, phosphorus, calcium.Past people is the fig fresh fruit to be processed into goods such as dried fruit, preserved fruit, can or drinks to eat for people, and people both can therefrom obtain the contained various beneficiating ingredients of fig, has solved the difficult problem of storing of fig fresh fruit again.But above-mentioned fig goods must be with ripe outward appearance darkly the ripe fruit of fig of purple be that raw material carries out various processing, otherwise can influence the sugariness and the mouthfeel of these fig goods.After forming industrialization, the fig goods find, the fig tree of establishing in large scale, and before the annual Frost's Descent 10～15 days, the ripe fruit of fig was gathered substantially and finishes, the still surplus fig that has immature, half-mature or little ripe outward appearance to be cyan on the tree.Because influenced by solar term again can't be ripe, in addition, the fig treelet of 1 year or 2 years age of trees, short because of its age of tree, the maturation time fig tree of the age of tree more for many years lags behind, and therefore, this treelet also has a large amount of cyan figs after the Frost's Descent.In general, annual nearly 1～2 one-tenth cyan fig.At northern area, be subjected to climatic effect, cyan fig proportion also more (these are referred to as the fig Chinese olive below cyan fig).In large-scale planting, be cost saving, do not pluck these fig Chinese olives usually, but give free rein to withered, come off, abandon.Like this, not only wasted resource, orchard worker's economic benefit has been reduced, even influence the enthusiasm of orchard worker's plantation.Though these fig Chinese olives almost do not have sugariness, bitterness and mouthfeel are poor, but still remain with the useful substantially composition of fig.Medically, think that also this fig Chinese olive has invigorating the spleen, diarrhea-relieving function, to treatment anorexia, diarrhoea, hypogalactia useful (referring to the Xu Guojun chief editor, Fujian science tech publishing house publishes, " Chinese herbal medicine color atlas " the 370th page).The inventor once made fig chip (referring to ZL01134083.5) with this fig Chinese olive, make this fig Chinese olive obtain utilizing, but this product range of application can't satisfy current consumer's diversified demand.It is dull that fig Chinese olive goods kind still shows.
Summary of the invention
First purpose of the present invention is, a kind of fig Chinese olive leaching liquor manufacture method is provided, and makes the fig Chinese olive that is dropped become the raw material that can be processed into fig Chinese olive goods, improves the utilization rate of fig resource.
Second purpose of the present invention is, the fig Chinese olive tea that contains above-mentioned fig Chinese olive leaching liquor is provided, and fig Chinese olive goods kind is increased, and then promotes the industrialization of fig plant husbandry and processing industry.
Realize the technical scheme of the present invention's first purpose: a kind of manufacture method of fig Chinese olive leaching liquor, manufacturing step comprise choosing fruit, cleaning, section, baking, lixiviate, filtration, enzymolysis, check, and be specific as follows:
1. baking: with selected, cleaning, section, dried fig Chinese white olive pieces, before the lixiviate, outward appearance was the pulled figs Chinese white olive pieces of light coke yellow to moisture content≤5% in the longest 10 hours in 120～160 ℃ of dynamically bakings of ventilating;
2. lixiviate: the weight ratio by pulled figs Chinese white olive pieces and water is 1: 10～50, and water temperature is below 95 ℃, lixiviate under 95 ℃ of stirrings, and in the extraction time 45 minutes, lixiviate is once at least;
3. filter: lixiviate gained liquid filters three times at least;
4. enzymolysis: the enzyme preparation consumption is at least 0.25% of pulled figs Chinese white olive pieces weight, and hydrolysis temperature is below 55 ℃, and enzymolysis boils after 1.5～2.5 hours again, and the time is in 15 minutes, filters and is cooled to rapidly≤40 ℃;
5. check: sampling and measuring enzymolysis liquid solids content≤1.30%, in the total acid 0.99g/l, judge taste do not have bitterness sense and slightly burnt odor flavor be qualified fig Chinese olive leaching liquor;
Described fig Chinese olive is meant the immature cyan fig that is in growth period; Perhaps be meant immature, the half-mature or little ripe cyan fig that remains in after the Frost's Descent on the fig tree.
In the above-mentioned manufacture method, the filtration of lixiviate gained liquid adopts screen filtration, duplex strainer to filter successively and the thin plate filter filters.
In the above-mentioned manufacture method, the enzymolysis used enzyme preparation is pectase, protease or amylase.
Realize the technical scheme of the present invention's second purpose: a kind of multiple fruit tea, each component and weight percentage thereof are as follows:
Fig Chinese olive leaching liquor 5～40%; Sterculia seed infusion 2～10%;
Momordica grosvenori infusion 1～5%; Vitamin C 0.01～0.05%;
Stabilizing agent 0.08～0.20%; Citric acid 0～0.08%;
Malic acid 0～0.05%; HFCS 0～0.6%;
Tea phenol 0～1.0%; Tea essence 0～0.11%;
Surplus is a pure water, and described fig Chinese olive leaching liquor is that the method with the technical scheme of above-mentioned preparation fig Chinese olive leaching liquor makes; Described sterculia seed infusion and Momordica grosvenori infusion all are that the weight ratio by dry fruit and water is 1: 1～50, in 20～50 ℃ soak diel after, be filtered to that no solid content makes; Or make according to the preparation process of fig Chinese olive leaching liquor fully.
The used sterculia seed and Momordica grosvenori can be directly to adopt commercially available Chinese medicine; Or the fresh sterculia seed and the Luo Haiguo that pluck.
Technique effect of the present invention: the technology of manufacturing fig Chinese olive leaching liquor provided by the present invention, because before the dried fig Chinese white olive pieces of lixiviate, increased the roasting procedure of specified conditions again, pulled figs Chinese white olive pieces moisture content≤5% after the control baking, outward appearance is light coke yellow.Like this, both removed the pained taste of fig Chinese olive, do not damaged the contained beneficiating ingredient of fig Chinese olive again, also can make slightly burnt odor flavor of final leaching liquor.Overcome the major defect of the further processed and applied of fig Chinese olive.In addition, the filtration operation that enzymatic hydrolysis condition in the manufacturing process of the present invention and enzymolysis are forward and backward, make that contained pectin is fully by enzymolysis in half-mature or little ripe fig Chinese olive, meet the requirement of pectin test, the forward and backward filtration operation of while enzymolysis, guarantee that the gained leaching liquor is limpid, solids content meets the requirements, and stores and still do not have change in 1 year.Like this, make the fig Chinese olive that in the past was dropped become utilizable resource.In addition, immature fig Chinese olive also can adopt above-mentioned technology to make fig Chinese olive leaching liquor before the Frost's Descent, can all can produce the management of being more convenient for the whole year according to the market demand like this.
The prescription of the determined multiple fruit tea of the present invention, because each component allotment is appropriate, make to be combined into the beverage useful with other beneficiating ingredients for the fig Chinese olive leaching liquor made from the inventive method to health, lay up period does not produce flocculate, and each component mixes.For fig has increased new converted products, make fig plant husbandry and processing industry developed.
The specific embodiment
Below in conjunction with embodiment the present invention is further described in detail, but is not limited to this.
Embodiment 1 makes fig Chinese olive leaching liquor
1, the processing of Chinese olive
Pluck after the Frost's Descent the immature cyan fig that residual immature, half-mature or little ripe cyan fig on the fig tree or harvesting are in growth period, select wherein not have disease and pest, do not have the fig that goes rotten, clean, section dry to the hand extruding anhydrous till;
2, baking
Before the lixiviate, with 1 gained fig Chinese white olive pieces, toast with the chain-type dryer: earlier at 150 ℃, thickness of feed layer 1.5～2.0cm, air door open to maximum, and material is with jogging speed motion, toasted 6 hours, at 150 ℃, thickness of feed layer 2.0～2.5cm, air door open to bigger then, material is to move than jogging speed, toasted 2 hours, again at 130 ℃, thickness of feed layer 2.0～2.5cm, air door is opened to medium, material moves with fast speed, is baked to outward appearance and is light coke yellow, the pulled figs Chinese white olive pieces of moisture content≤5%;
3, lixiviate
3.1 prepare lixiviate water
Running water or well water through reverse-osmosis treated, ozone sterilization, are reached that water quality is limpid, free from admixture, free from extraneous odour, bacterium inspection, make it to meet the water for beverages standard after, be put in the heating tank, with being steam heated to 65～95 ℃;
3.2 lixiviate
In the lixiviate jar of cleaning, add the pulled figs Chinese white olive pieces after 100kg toasts, be metered into above-mentioned hot water 3000kg, open side agitator and compressed air stir simultaneously and remain on 95 ℃ of lixiviates 30 minutes with Steam Heating, stop to stir, pot liquid is disposed to basin, adds the above-mentioned hot water of 1000kg again in the residual solid in jar, by same procedure lixiviate 15 minutes again, discharge pot liquid again and incorporate in the basin, the residual solids discharging;
4, filter
Leaching liquor in the basin is filtered through 45～80 eye mesh screens, filter through duplex strainer again, send into the filtration of thin plate filter and be cooled to simultaneously in 50 ℃;
5, enzymolysis
The cooled leaching liquor of above-mentioned filtration is sent in the enzymatic vessel, add the 0.25kg pectase, stir well even after, stop to stir, intensification and control liquid temperature, stirred 10 minutes after 1 hour at 35～55 ℃ of scope enzymolysis, stopping to stir continuation enzymolysis to pectin qualitative test meets the requirements, open to stir and be heated to and boil and kept 15 minutes, filter, reenter cooler and be cooled to rapidly and be lower than 40 ℃ through duplex strainer 200 orders;
6, check
Liquid after the above-mentioned enzymolysis of sampling and measuring filters, its solids content 1.30%; Total acid 0.99g/l; Judge taste do not have bitterness sense and slightly burnt odor flavor be fig Chinese olive leaching liquor of the present invention.
Embodiment 2 preparation multiple fruit teas (original flavor type)
Prescription:
Fig Chinese olive leaching liquor (with the preparation of embodiment 1 method) 2000kg;
Sterculia seed infusion 500kg;
Momordica grosvenori infusion 100kg;
Vitamin C 0.5kg;
Antioxygen tea beverage stabilizing agent 5.0kg;
Pure water complements to gross weight 5000kg.
Wherein the sterculia seed, Momordica grosvenori are commercially available Chinese herbal medicine, and pure water meets the beverage standard.
Preparation
1. take by weighing dried sterculia seed 100kg and put into container, add the 1500kg pure water, heat and remain on 45 ± 5 ℃ and soaked 24 hours, successively through 45～80 eye mesh screens, duplex strainer and thin plate filter filter and are cooled to 20 ℃ to be sterculia seed infusion standby;
2. take by weighing dried fructus momordicae 50kg and put into container, add the 750kg pure water, below to make the Momordica grosvenori infusion by 1. same steps as standby;
3. measure fig Chinese olive leaching liquor, sterculia seed infusion and Momordica grosvenori infusion by prescription and put into the allotment container, stir evenly after adding all the other components again, add pure water and complement to gross weight 5000kg, normal temperature stirred 0.5 hour down;
4. filter with cardboard filter device and cloth envelop collector;
5. through the high temperature sterilization machine, carried out instantaneous sterilization 10～20 seconds at 120 ℃ with interior with steam;
6. before entering bottle placer, filter bottling immediately through the high temperature resistance diaphragm filter;
7. the bottle after the can is cooled to 20 ℃, dries up bottle surface, and behind the complete product labeling, heating makes bottle paste pyrocondensation and bottle is fixed;
8. coding, vanning, sampling observation meet after the standard warehouse-in and treat pin.
Detect gained multiple fruit tea solids content≤0.36%; The limpid amber redness that is of outward appearance.Store solids content≤0.6% after 1 year.
Embodiment 3 preparation multiple fruit teas (seasoning type)
Prescription:
Fig Chinese olive leaching liquor (with the preparation of embodiment 1 method) 2000kg;
Sterculia seed infusion 500kg; Momordica grosvenori infusion 100kg;
Vitamin C 0.5kg; Antioxygen tea beverage stabilizing agent 5.0kg;
Tea phenol 1.0kg; Tea essence 1.0kg;
Citric acid 3.0kg; Malic acid 0.5kg;
HFCS 300kg;
The used sterculia seed and Momordica grosvenori are the fresh sterculia seed and the Momordica grosvenori of harvesting.
Preparation
1. sterculia seed infusion and Momordica grosvenori infusion all prepare respectively by 1～6 step among the embodiment 1 and with the sterculia seed and Momordica grosvenori replacement fig Chinese olive wherein, wherein sterculia seed consumption is the sterculia seed sheet 100kg that gets after the baking during lixiviate, pure water consumption 1500kg; The Momordica grosvenori consumption is the momordica grosvenori tablets 50kg that gets after the baking, and the pure water consumption is 750kg;
Gained sterculia seed infusion solids content≤1.5%; In the total acid 1.0g/l;
Gained Momordica grosvenori infusion solids content≤1.5%; In the total acid 1.0g/l;
Below 2.～8. each step is all identical with embodiment 2.
Detect gained multiple fruit tea solids content≤0.36%, the limpid amber redness that is of outward appearance.Store solids content≤0.6% after 1 year.
Above-mentioned multiple fruit tea has certain effect to clearing lung-heat heat, throat, gut purge defaecation, is a kind of beverage of pure natural.When the consumer drinks, also can be according to personal like or taste, drinking mixed with other fruit juice.
Claims (4)
1, a kind of manufacture method of fig Chinese olive leaching liquor is characterized in that: manufacturing step comprises choosing fruit, cleaning, section, baking, lixiviate, filtration, enzymolysis, check, and is specific as follows:
1. baking: with selected, cleaning, section, dried fig Chinese white olive pieces, before the lixiviate, outward appearance was the pulled figs Chinese white olive pieces of light coke yellow to moisture content≤5% in the longest 10 hours in 120～160 ℃ of dynamically bakings of ventilating;
2. lixiviate: the weight ratio by pulled figs Chinese white olive pieces and water is 1: 10～50, and water temperature is below 95 ℃, lixiviate under 95 ℃ of stirrings, and in the extraction time 45 minutes, lixiviate is once at least;
3. filter: lixiviate gained liquid filters three times at least;
4. enzymolysis: the enzyme preparation consumption is at least 0.25% of pulled figs Chinese white olive pieces weight, and hydrolysis temperature is below 55 ℃, and enzymolysis boils after 1.5～2.5 hours again, and the time is in 15 minutes, filters and is cooled to rapidly≤40 ℃;
5. check: sampling and measuring enzymolysis liquid solids content≤1.30%, in the total acid 0.99g/l, judge taste do not have bitterness sense and slightly burnt odor flavor be qualified fig Chinese olive leaching liquor;
Described fig Chinese olive is meant the immature cyan fig that is in growth period; Perhaps be meant immature, the half-mature or little ripe cyan fig that remains in after the Frost's Descent on the fig tree.
2, manufacture method according to claim 1 is characterized in that: the filtration operation of lixiviate gained liquid, adopt screen filtration, duplex strainer to filter and the filtration of thin plate filter successively.
3, manufacture method according to claim 1 is characterized in that: the enzymolysis used enzyme preparation is pectase, protease or amylase.
4, a kind of multiple fruit tea is characterized in that: each component and weight percentage thereof are as follows:
Fig Chinese olive leaching liquor 5～40%; Sterculia seed infusion 2～10%;
Momordica grosvenori infusion 1～5%; Vitamin C 0.01～0.05%;
Stabilizing agent 0.08～0.20%; Citric acid 0～0.08%;
Malic acid 0～0.05%; HFCS 0～0.6%;
Tea phenol 0～1.0%; Tea essence 0～0.11%;
Surplus is a pure water;
Wherein fig Chinese olive leaching liquor is that manufacture method with claim 1 makes;
Described sterculia seed infusion and Momordica grosvenori infusion all are that the weight ratio by dry fruit and water is 1: 10～50, after soaking diel below 50 ℃, are filtered to that no solid content makes; Or make according to the described step of claim 1 fully.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410064662 CN1270642C (en) | 2004-09-14 | 2004-09-14 | Method for producing fig-Chinese olive extracting liquid and multiple fruit tea containing said extracting liquid |
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| CN 200410064662 CN1270642C (en) | 2004-09-14 | 2004-09-14 | Method for producing fig-Chinese olive extracting liquid and multiple fruit tea containing said extracting liquid |
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| CN1270642C CN1270642C (en) | 2006-08-23 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738454A (en) * | 2015-04-20 | 2015-07-01 | 威海圣奥罗生物科技有限公司 | Preparation method of fig slices |
| CN104996675A (en) * | 2015-07-13 | 2015-10-28 | 安徽英华药业有限公司 | Lonicera japonica and semen sterculiae lychnophorae tea and preparation method thereof |
| CN106901106A (en) * | 2017-02-23 | 2017-06-30 | 四川久润泰科技有限公司 | A kind of preparation method of sterilization type fig sour milk beverage |
-
2004
- 2004-09-14 CN CN 200410064662 patent/CN1270642C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738454A (en) * | 2015-04-20 | 2015-07-01 | 威海圣奥罗生物科技有限公司 | Preparation method of fig slices |
| CN104996675A (en) * | 2015-07-13 | 2015-10-28 | 安徽英华药业有限公司 | Lonicera japonica and semen sterculiae lychnophorae tea and preparation method thereof |
| CN106901106A (en) * | 2017-02-23 | 2017-06-30 | 四川久润泰科技有限公司 | A kind of preparation method of sterilization type fig sour milk beverage |
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| Publication number | Publication date |
|---|---|
| CN1270642C (en) | 2006-08-23 |
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Granted publication date: 20060823 Termination date: 20100914 |