CN1663468A - Method for preparing longan juice - Google Patents
Method for preparing longan juice Download PDFInfo
- Publication number
- CN1663468A CN1663468A CN 200510063390 CN200510063390A CN1663468A CN 1663468 A CN1663468 A CN 1663468A CN 200510063390 CN200510063390 CN 200510063390 CN 200510063390 A CN200510063390 A CN 200510063390A CN 1663468 A CN1663468 A CN 1663468A
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- longan
- juice
- arillus longan
- arillus
- preparation
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- Non-Alcoholic Beverages (AREA)
Abstract
The preparing method for longan fruit relates to abstract fruit juice and supply one kind of practical longan fruit. The steps are that drying the fresh fruit, shelling, enucleating, and making to longan pulp; sweetening in the longan pulp and drying stamp; baking and fermenting; heating and spicing to the fermented longan pulp, filtrating and getting the longan fruit and pulp residue; tossing and drying the pulp residue, combinating, precipitating, getting rid of the pulp residue and obtaining the product. The baking process to fresh fruit is convenience to storage for long time. The sweetening process makes sweet to immerge longan pulp inside equality, breaks in-out velum of longan pulp. Adding water makes it quick to inhale moisture and spit out original juice, and protect longan pulp from being damaged during baking. Then after being heated and fermented, the longan pulp becomes soft, can volatilizes smell with light acid. Finally with the process of heating up, baking and enhancing aroma, the technique not only retains the natural aroma of longan juice, but also enhances spice.
Description
Technical field
The present invention relates to a kind of fruit juice and extract, especially relate to a kind of preparation method of longan juice.
Background technology
The non-alcoholic beverage that contains fruit or vegetable juice is of a great variety, for a long time, though fruit beverage miscellaneous occurred, for example orange juice, strawberry juice, cider, kiwi-fruit juice, grape juice, sugar-cane juice, pineapple juice, gingko juice etc.
Longan is the good merchantable brand in the fruit, have good treatment and health function, especially heart-spleen boosting, fill blood, calm the nerves and control that consumptive disease is frail, insomnia, forgetful, palpitation with fear palpitation, all worries hundred are decreased, aneuria.The Compendium of Material Medica record: " food is expensive with lichee, and money benefit then longan is good, and the lid lichee is hot in nature, and longan property peace also." so it usually be used as the important or auxiliary composition of some alcoholic beverage and non-alcoholic beverage and medicine; for example the CN1082105A patent application discloses a kind of " productive technology of black chicken wine "; it adopts black-bone chicken, the fruit of Chinese wolfberry, longan etc. be raw material, makes through operation such as clean, drying, fragmentation, immersion, fragmentation, separation.The CN1081574A patent application discloses a kind of " health-care tea ", and it is a raw material with chunjian tea, black tea, longan etc.The CN1066594A patent application discloses a kind of " Llaemorrhoids pills and production method thereof ", and it is a raw material by brucea, granatum, dried longan pulp etc., with 1: 1: 1 ratio through pulverize, sieve, dry, close medicine, become operations such as ball to form.
The applicant discloses a kind of " longan electuary and preparation method thereof " in the CN1134797A patent application it is mixed by longan biltong particle, rock sugar particle and glucose, the weight ratio of each component is (40%～70%): (15%～30%): (15%～30%), its preparation method is earlier the longan biltong to be cleaned, concentrate, adds the rock sugar mixing to stir, make graininess then, dry again, packing.Sugar is part many because the longan biltong contains, and viscosity is big, has during the broken shell stoning above a spot of sandy soil and shell fragment stick to, usually easy cleaning not can't " concentrate ", is difficult for granulating, be difficult for and rock sugar, glucose mixing and stirring, cause the component instability of product, increase cost.The applicant provides a kind of dried longan pulp dry product manufacture method in the patent of Granted publication number for CN1061522C, its processing step is to soak, the shelling stoning, sugaring, sieve, dry again and sterilization, press the longan biltong: sugar=1: the proportioning mixing of (0.5～1.5) is stirred, dry-pressing again, last drying can be cut into slices or granulation.
Introduce according to " Compendium of Materia Medica ", the fruit smell of longan is sweet, and is flat, nontoxic, cures mainly the five internal organs perverse trend, peace will apocleisis, being proficient in the law of natural movement, the beneficial spleen that whets the appetite, the long intelligence of qi-restoratives.Because harvest time of longan fresh fruit is short, preservation technique is still immature, therefore can't eat throughout the year and use fresh fruit, can only eat and use the dried longan of crossing through high-temperature baking, but warm partially because of the longan dryness of crossing through high-temperature baking, is fit to often eat the crowd of usefulness and seldom.The thin juice of the fruit meat of longan is few, and is generally edible or medicinal with arillus longan, and the insider fails to set foot in longan juice, and its reason mainly is to be difficult to find a kind of effective preparation for processing except its price factor.
Summary of the invention
The present invention aims to provide a kind of preparation method of effective longan juice.
Step of the present invention is:
1), fresh fruit processing handles: earlier fresh fruit dried, shell, stoning, make arillus longan;
2), sugaring handles: sugaring mixes in arillus longan, and arillus longan is 1 with the content of sugar by mass ratio: (0.3～1), preferred 1: preferably through being crushed to powdery, dry-pressing is at least 1 time again for (0.5～0.8), sugar;
3), fermentation process: will dry, ferment through the arillus longan after the sugaring dry-pressing, temperature be 50～70 ℃, and the time is 20～80min;
4), increasing the Titian flavor handles: the arillus longan through fermentation is heated to 70～80 ℃, and the time is 20～80min;
5), extracting longan juice handles: the arillus longan that will increase after Titian is distinguished the flavor of adds hot-water soak, water temperature is 80～100 ℃, the content of arillus longan and hot water is 1 by mass ratio: (10～100), preferred 1: (15～50), soak 10min at least, through 40～60 order filters filter longan juice and arillus longan slag;
6) precipitate the processing of removing slag: the arillus longan slag is dried, and the gained longan juice merges postprecipitation, promptly gets the longan juice finished product after removing slag.
In step 1), said oven dry can be adopted following method:
With fresh fruit oven dry to its quality is 50%～60% of fresh fruit quality, the stoning of shelling, dry again to its quality be 20%～40% of fresh fruit quality, make arillus longan; Perhaps
Is 10%～30% of fresh fruit quality with the fresh fruit oven dry to its quality, and arillus longan is made in the stoning of shelling.
The present invention adopts special processing technology; fresh fruit is dried processing; be convenient to preserve all the year round use; after sugaring is handled; make sugar evenly immerse arillus longan inside; break the interior adventitia of arillus longan; can suck moisture content fast when adding water again and telling juice; Normal juice spues; and the protection arillus longan is difficult for because of the oven dry damage, and the arillus longan deliquescing can volatilize and has slightly acidic smell behind the heating fermentation again, after the oven dry that heats up increases the Titian flavor and handles; not only keep the natural flavor of longan juice, and increased aromatic odor.
The specific embodiment
Embodiment 1
With longan fresh fruit 100Kg oven dry to its quality is 50% of fresh fruit quality, the stoning of shelling, dry again to its quality be 20% of fresh fruit quality, make arillus longan; Sugaring mixes in arillus longan, and the content of arillus longan and Icing Sugar is 1: 0.5 by mass ratio, and dry-pressing is 2 times again; Will be through the oven dry of the arillus longan after the sugaring dry-pressing, fermentation, temperature is 60 ℃, the time is 50min; Arillus longan through fermentation is heated to 75 ℃, and the time is 60min; The arillus longan that will increase behind the Titian flavor adds hot-water soak, and water temperature is 90 ℃, and the content of arillus longan and hot water is 1: 50 by mass ratio, immersion 20min, through 50 order filters filter longan juice and arillus longan slag; The arillus longan slag is dried, and the gained longan juice merges postprecipitation, promptly gets the longan juice finished product after removing slag.
Embodiment 2
Similar to Example 1, its difference is that with longan fresh fruit 100Kg oven dry to its quality be 55% of fresh fruit quality, the stoning of shelling, dry again to its quality be 30% of fresh fruit quality, make arillus longan; Sugaring mixes in arillus longan, and the content of arillus longan and Icing Sugar is 1: 0.6 by mass ratio, and dry-pressing is 1 time again; Will be through the oven dry of the arillus longan after the sugaring dry-pressing, fermentation, temperature is 55 ℃, the time is 70min; Arillus longan through fermentation is heated to 70 ℃, and the time is 80min; The arillus longan that will increase behind the Titian flavor adds hot-water soak, and water temperature is 85 ℃, and the content of arillus longan and hot water is 1: 10 by mass ratio, immersion 30min, through 40 order filters filter longan juice and arillus longan slag; The arillus longan slag is dried, and the gained longan juice merges postprecipitation, promptly gets the longan juice finished product after removing slag.
Embodiment 3
Similar to Example 1, its difference is that with longan fresh fruit 100Kg oven dry to its quality be 60% of fresh fruit quality, the stoning of shelling, dry again to its quality be 40% of fresh fruit quality, make arillus longan; Sugaring mixes in arillus longan, and the content of arillus longan and Icing Sugar is 1: 0.8 by mass ratio, and dry-pressing is 3 times again; Will be through the oven dry of the arillus longan after the sugaring dry-pressing, fermentation, temperature is 70 ℃, the time is 20min; Arillus longan through fermentation is heated to 76 ℃, and the time is 30min; The arillus longan that will increase behind the Titian flavor adds hot-water soak, and water temperature is 95 ℃, and the content of arillus longan and hot water is 1: 30 by mass ratio, immersion 10min, through 60 order filters filter longan juice and arillus longan slag; The arillus longan slag is dried, and the gained longan juice merges postprecipitation, promptly gets the longan juice finished product after removing slag.
Embodiment 4
Similar to Example 1, its difference is that be 10% of fresh fruit quality with the fresh fruit oven dry to its quality, and arillus longan is made in the stoning of shelling; Sugaring mixes in arillus longan, and the content of arillus longan and Icing Sugar is 1: 0.3 by mass ratio, and dry-pressing is 3 times again; Will be through the oven dry of the arillus longan after the sugaring dry-pressing, fermentation, temperature is 65 ℃, the time is 30min; Arillus longan through fermentation is heated to 80 ℃, and the time is 20min; The arillus longan that will increase behind the Titian flavor adds hot-water soak, and water temperature is 100 ℃, and the content of arillus longan and hot water is 1: 80 by mass ratio, immersion 20min, through 50 order filters filter longan juice and arillus longan slag; The arillus longan slag is dried, and the gained longan juice merges postprecipitation, promptly gets the longan juice finished product after removing slag.
Embodiment 5
Similar to Example 1, its difference is that be 30% of fresh fruit quality with the fresh fruit oven dry to its quality, and arillus longan is made in the stoning of shelling; Sugaring mixes in arillus longan, and the content of arillus longan and Icing Sugar is 1: 1 by mass ratio, and dry-pressing is 2 times again; Will be through the oven dry of the arillus longan after the sugaring dry-pressing, fermentation, temperature is 50 ℃, the time is 80min; Arillus longan through fermentation is heated to 72 ℃, and the time is 40min; The arillus longan that will increase behind the Titian flavor adds hot-water soak, and water temperature is 80 ℃, and the content of arillus longan and hot water is 1: 100 by mass ratio, immersion 35min, through 40 order filters filter longan juice and arillus longan slag; The arillus longan slag is dried, and the gained longan juice merges postprecipitation, promptly gets the longan juice finished product after removing slag.
Claims (10)
1, the preparation method of longan juice is characterized in that the steps include:
1), fresh fruit processing handles: earlier fresh fruit dried, shell, stoning, make arillus longan;
2), sugaring is handled: sugaring mixes in arillus longan, and dry-pressing is at least 1 time again;
3), fermentation process: will be through the oven dry of the arillus longan after the sugaring dry-pressing, fermentation;
4), increasing the Titian flavor handles: the arillus longan through fermentation is heated;
5), extracting longan juice handles: the arillus longan that will increase after Titian is distinguished the flavor of adds hot-water soak, gets longan juice and arillus longan slag after filtration;
6) precipitate the processing of removing slag: the arillus longan slag is dried, and the gained longan juice merges postprecipitation, promptly gets the longan juice finished product after removing slag.
2, the preparation method of longan juice as claimed in claim 1 is characterized in that in step 1), and following method is adopted in said oven dry:
With fresh fruit oven dry to its quality is 50%～60% of fresh fruit quality, the stoning of shelling, dry again to its quality be 20%～40% of fresh fruit quality, make arillus longan; Perhaps
Is 10%～30% of fresh fruit quality with the fresh fruit oven dry to its quality, and arillus longan is made in the stoning of shelling.
3, the preparation method of longan juice as claimed in claim 1 is characterized in that in step 2) in, arillus longan is 1: 0.3～1 with the content of sugar by mass ratio, preferred 1: 0.5～0.8.
4, as the preparation method of claim 1 or 3 described longan juices, it is characterized in that in step 2) in, sugar is through being crushed to powdery.
5, the preparation method of longan juice as claimed in claim 1 is characterized in that in step 3), will be through the oven dry of the arillus longan after the sugaring dry-pressing, fermentation, and temperature is 50～70 ℃, the time is 20～80min.
6, the preparation method of longan juice as claimed in claim 1 is characterized in that in step 4), heats to 70～80 ℃ through the arillus longan of fermentation, and the time is 20～80min.
7, the preparation method of longan juice as claimed in claim 1 is characterized in that in step 5), and the content of arillus longan and hot water is 1: 10～100 by mass ratio, preferred 1: 15～50.
8, the preparation method of longan juice as claimed in claim 1 is characterized in that in step 5), and the arillus longan that will increase after Titian is distinguished the flavor of adds hot-water soak, and water temperature is 80～100 ℃.
As the preparation method of claim 1 or 8 described longan juices, it is characterized in that in step 5) that 9, the arillus longan that will increase after Titian is distinguished the flavor of adds hot-water soak, soaks 10min at least.
10, the preparation method of longan juice as claimed in claim 1 is characterized in that in step 5), through 40～60 orders filter longan juice and arillus longan slag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100633908A CN100411548C (en) | 2005-04-12 | 2005-04-12 | Method for preparing longan juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100633908A CN100411548C (en) | 2005-04-12 | 2005-04-12 | Method for preparing longan juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1663468A true CN1663468A (en) | 2005-09-07 |
| CN100411548C CN100411548C (en) | 2008-08-20 |
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ID=35034917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100633908A Expired - Fee Related CN100411548C (en) | 2005-04-12 | 2005-04-12 | Method for preparing longan juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100411548C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907260A (en) * | 2019-03-18 | 2019-06-21 | 厦门铭一食品有限公司 | Soft dried longan pulp and its manufacturing method |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1084032A (en) * | 1993-07-06 | 1994-03-23 | 杨泰 | Longan and lycium Chinense beverage |
| CN1111963A (en) * | 1994-05-18 | 1995-11-22 | 江门市恒健制药厂 | Method for producing natural longan-jujube juice |
| CN1245662A (en) * | 1998-08-21 | 2000-03-01 | 容启坚 | Longan tea and its production process |
-
2005
- 2005-04-12 CN CNB2005100633908A patent/CN100411548C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907260A (en) * | 2019-03-18 | 2019-06-21 | 厦门铭一食品有限公司 | Soft dried longan pulp and its manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100411548C (en) | 2008-08-20 |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080820 Termination date: 20170412 |
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| CF01 | Termination of patent right due to non-payment of annual fee |