CN1931029A - Persimmon leaf beverage and its making process - Google Patents
Persimmon leaf beverage and its making process Download PDFInfo
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- CN1931029A CN1931029A CNA2006101500467A CN200610150046A CN1931029A CN 1931029 A CN1931029 A CN 1931029A CN A2006101500467 A CNA2006101500467 A CN A2006101500467A CN 200610150046 A CN200610150046 A CN 200610150046A CN 1931029 A CN1931029 A CN 1931029A
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Abstract
The present invention discloses one kind of persimmon leaf beverage and its making process and leaching tower as the special apparatus. The persimmon leaf beverage is made with the materials including dry persimmon leaf or black date leaf, sugar, sour taste agent, sodium isoascorbate and water in certain weight proportion. The making process includes microwave enzyme deactivation and drying of persimmon leaf or black date leaf, leaching in the leaching tower, adding clarificant into the leached liquid to clarify, adding other materials, filtering with diatomite and membrane filter, and sterilizing. The persimmon leaf beverage is golden yellow, clear and sour sweet, and possesses faint scent of persimmon leaf, sugar 9-12 wt%, acid 0.2-0.3 wt%, Vacuum cleaner more than 20mg/100ml, and polyphenol compounds more than 20mg/100ml.
Description
Technical field
The present invention relates to a kind of beverage that leaves of plants makes and preparation method thereof that utilizes, the beverage that the Ebenaceae leaves of plants of nutriment makes and the preparation method and the special equipment of this beverage are rich in particularly a kind of utilization.
Background technology
The Ebenaceae leaves of plants has higher nutritional labeling and unique natural fragrance, and wide material sources, and is cheap and easy to get.Therefore, people promptly begin to explore in last century end and utilize it to make food and drink.Having of the domestic report of China: reference paper 1: " persimmon leaf beverage development " (seeing " Food Science " second phase in 1989), reference paper 2: " developmental research of persimmon leaf beverage " (seeing " food industry science and technology " second phase in 1991), reference paper 3: " persimmon leaves juice drink produced method " (Chinese invention patent application number 91102253.8).Though more than report has been done some explorations and trial to the production of persimmon leaf beverage,, do not see yet on the market that so far persimmon leaf beverage occurs all because of product quality and technology is immature fails to enter the commercialization stage.From the content analysis of above-mentioned reference paper report, existing persimmon leaf beverage technology remains in following shortcoming:
1) product quality is relatively poor, is not accepted by consumers in general.Beverage belongs to popular consumer goods, although the nutritional labeling in the beverage is essential, the impression of beverage, mouthfeel are to influence the key factor that the consumer buys.With regard to above-mentioned report, product color pale green in the reference paper 1; Product color is shallow brown in the reference paper 3, and the impression of beverage is undesirable.Fail to solve the problem of separating out a large amount of floccules and precipitation behind the beverage bottling in addition, its main cause is to remove polyphenol compound too much in the beverage.Too much polyphenol compound is because of making beverage produce brown stain with reason such as combined with protein and produce the floccule precipitation, thereby influence the stability of beverage, causes the decline of beverage quality, influences the impression index of beverage.
2) technology falls behind, product quality uniformity, poor stability.Prior art adopts manual work mode on manufacture craft, process conditions are difficult to control, so product quality is difficult to guarantee.As the dry hot water blanching of adopting that completes, cooling oven dry naturally then, shortcoming is, and blanching is inhomogeneous, and nutriment loses many, and efficient is very low.Lixiviate adopts jacketed pan to soak, and then through multilayer filter cloth isolated by filtration leaf slag, also exists nutriment to reclaim rate variance, and efficient is low, the requirement of incompatibility industrialized production.Freezing static method is adopted in clarification, and too much polyphenol compound can't be removed, and after beverage bottling was put on the shelf, polyphenol compound was separated out gradually, made the beverage brown stain and a large amount of flocky precipitates occurred, influenced the impression index.
In a word, with regard to the report of above-mentioned reference paper, so far, the making of persimmon leaf beverage does not still have complete industrialization persimmon leaf beverage preparation method of a kind of maturation and commercial finished beverage and comes out still in the exploratory stage.
Summary of the invention
The objective of the invention is to put forward a kind of stay in grade of arch, golden yellow color, mouthfeel is little puckery, and is sour-sweet moderate, has the persimmon leaf beverage of persimmon leaf nature delicate fragrance.
The present invention also aims to provide a kind of industrialized preparation method of producing above-mentioned persimmon leaf beverage.This preparation method can guarantee the nutriment rate of recovery height in the raw material, consistency of product, good stability, and technology is simple, the production efficiency height.
The present invention also aims to provide a kind of special equipment leaching tower that is used for above-mentioned persimmon leaf beverage manufacturing process.
The object of the present invention is achieved like this: a kind of persimmon leaf beverage is characterized in that:
By the preparation of the raw material of following part by weight: every 100L beverage is used: dried persimmon leaf or dateplum persimmon leaf 1.4-1.8kg, white sugar 9-12kg, acid 0.2-0.3kg, different Vc receive 0.01kg, and surplus is a water;
Finished product physical and chemical index: impression: golden yellow color, as clear as crystal, put deposit-free for a long time; Mouthfeel: little puckery, sour-sweet moderate, soft coordination, honest salubrious, aftertaste is permanent, has the natural delicate fragrance of persimmon leaf; Composition: contain sugared 9-12%, sour 0.2-0.3%, Vc 〉=20mg/100ml, polyphenol compound 〉=20mg/100ml.
Above-mentioned acid can be: citric acid 0.1kg, malic acid 0.15-0.18kg.
Can select in the above-mentioned raw material: every 100L beverage is used: dried persimmon leaf or dateplum persimmon leaf 1.6kg, white sugar 10kg.
Also can select in the above-mentioned raw material: every 100L beverage is used: dried persimmon leaf or dateplum persimmon leaf 1.4kg, white sugar 9kg.
Also can select in the above-mentioned raw material: every 100L beverage is used: dried persimmon leaf or dateplum persimmon leaf 1.8kg, white sugar 12kg.
The preparation method of persimmon leaf beverage, it is characterized in that: the lixiviate in leaching tower after the microwave de-enzyming drying of bright persimmon leaf or dateplum persimmon leaf, get and allocate in proportion with other raw materials after leaching liquor adds the fining agent clarification therein, be finished product through diatomite, the can of membrane filter system filtration sterilization then.
The preparation method of above-mentioned persimmon leaf beverage is characterized in that comprising the following steps:
A) drying and crushing that completes: persimmon leaf or the dateplum persimmon leaf of selecting persimmon to enter the diauxic growth phase are plucked, and take the back and put into the microwave dryer drying that completes in 5 hours, make the persimmon leaf water content≤14%, are ground into the fragment that particle diameter is 5-10mm then, store for future use;
B) lixiviate: persimmon leaf after will pulverizing or dateplum persimmon leaf are packed in the special-purpose leaching tower, are 1 in leaf water consumption ratio: the ratio of 20-25 is slowly flowed through quantitative water in the tower from bottom to top, water temperature 85-95 ℃; Time spent 15-30 minute, it was standby to take out whole leaching liquors then, discharged tower internal lobe slag, change the outfit again a collection of persimmon leaf or dateplum persimmon leaf, and reciprocation cycle is carried out the lixiviate operation successively;
C) clarification: leaching liquor is placed in the settling tank, add concentration while stirring and be 5% 101 fining agents, the fining agent addition is 2% of a leaching liquor capacity, adds the back and continues to stir 2-3 minute, and static clarification 6-8 hour, the removal sediment, it is standby to get supernatant;
D) allotment: supernatant is placed material-compound tank, adds white sugar, citric acid, malic acid, different Vc while stirring according to formula rate and receive, treat material dissolution after, add the water constant volume by formula rate again;
E) filter: carry out coarse filtration with diatomite filter earlier, the Membrane filtering machine with molecular cut off 10000, aperture 6-8 nanometer carries out the essence filter again;
F) can: the liquid after the essence filter is finished beverage, pours into to seal in the bottle in aseptic filler to get final product.
The frequency of dry microwave dryer of wherein being used to complete is 2450MHz, and the processing time is 5-6 minute.
Wherein when lixiviate, the time spent can be 15-20 minute.
The leaching tower of using in the preparation method of above-mentioned persimmon leaf beverage, it is characterized in that: upper sieve plate is installed at the tower body internal upper part, the bottom is equipped with down sieve plate, on the following tower body sidewall of upper sieve plate, be connected with the charging mouth of pipe, be connected with the mouth of pipe of slagging tap on the above tower body sidewall of sieve plate down, tower body bottom and top are connected with water inlet pipe mouth and leaching liquor outlet respectively.
The remarkable advantage that the present invention compared with prior art has: at first, prior art is the desk study to the production of persimmon leaf beverage, and still neither one can deserve to be called complete modernized industrial production technology.With regard to the application for a patent for invention of application number 91102253.8, it is the CO that adopts officially eliminated by the State re-filling technology to produce
2Soda.From the disclosed content of above-mentioned patent application specification, also have only the bed material proportioning, do not have the raw materials used proportioning of finished product, promptly add how many not explanations of water in the back during re-filling, therefore belong to and disclose inadequate uncompleted invention, and also do not have the physical and chemical index of finished product.Whole technology adopts manual operations fully, and process conditions are uncertain, and product quality lacks assurance.Adopt jacketed pan to soak such as lixiviate and can not effectively extract nutritional labeling, and the leaching tower equipment that the present invention adopts, water washes away the persimmon leaf from bottom to top, and extracting effect is very good, and the nutriment overwhelming majority can enter in the leaching liquor.In addition, all adopted modern equipment and technological means in technological processes such as the drying that completes, clarification, filtration sterilization, process parameters design is reasonable, through test of many times, reaches the requirement that modernization industry is produced fully.
Description of drawings
Accompanying drawing is the leaching tower structural representation that uses in the preparation method of persimmon leaf beverage
The specific embodiment
One, raw material and equipment are selected
1. raw material
The persimmon leaf: persimmon is common cultivated plant, and the pistillate parent of its grafting is the dateplum persimmon tree, and persimmon and dateplum persimmon tree are equal plant, and plant trait is identical, and its leaf nutriment is abundant, produces beverage and has unique persimmon leaf fragrance.It is reported that the nutritional labeling and the physiological activator that contain in persimmon leaf or the dateplum persimmon leaf have: triterpene compound, carbohydrate, protein and amino acid, several mineral materials and vitamin, and Flavonoid substances especially are rich in Vc.Every 100g contains Vc1000mg in the bright persimmon leaf of northern area according to surveying and determination, and every 100g contains Vc2000-3500mg in the cured leaf, than high several times to tens times of general fruit.Nutritional labeling in the persimmon leaf has multiple human body health-care efficacy.It is reported, human trial was once done with the persimmon leaf by Chinese Academy Of Preventive Medicine Research Institute Of Nutrition And Food Hygiene, evidence: " the Ebenaceae leaves of plants can be blocked the synthetic of the interior nitrosamine of human body ", " main component that plays blocking effect is an ascorbic acid " and " blocking effect of nitroso compound is better than the ascorbic acid of equivalent (artificial synthetic pure vitamin C) ".In addition, also contain abundant polyphenol compound, bitter principle, aromatic substance in the persimmon leaf.Modern medicine study shows that the persimmon leaf has anti-cancer, antidotal function, and cardiovascular and cerebrovascular disease is had certain prevention and therapeutic action.Therefore, the persimmon leaf belongs to the high natural health care of nutritious medical value.
White sugar: increase mouthfeel and heat, be beverage commonly used with one of raw material necessity.
Acid: selecting citric acid, malic acid commonly used, increase mouthfeel, also is beverage raw material commonly used.
Different Vc receives: antioxidant.Can prevent the change of nutrient loss such as Vc and beverage flavor in the beverage.
Water: adopt pure water, guarantee the beverage quality of making from raw material through softening.
Fining agent:, select (address: No. 19 203-204 chambers, 90 lanes, Tianlin County, Shanghai City road, postcode: 200233) " yellow rice wine quick-acting fining agents-101 fining agent " of Sheng Chaning for use by the fertile inferior bioengineering in Shanghai Co., Ltd through repetition test.
2. equipment
Microwave dryer: common microwave dryer gets final product, frequency 2450MHz.
Settling tank, blend tank: press beverage/food chemical industry equipment standard application, no specific (special) requirements.
Leaching tower: the self-control special equipment, referring to accompanying drawing.Its structure is: at tower body 2 internal upper parts upper sieve plate 3 is installed, the bottom is equipped with down sieve plate 4, on the following tower body sidewall of upper sieve plate, be connected with the charging mouth of pipe 1, be connected with the mouth of pipe 5 of slagging tap on the sieve plate 4 above tower body sidewalls down, tower body 2 bottoms and top are connected with water inlet pipe mouth 6 and leaching liquor outlet 7 respectively.
Two, manufacturing process steps
Raw material proportioning: by the preparation of the raw material of following part by weight: every 100L beverage is used: dried persimmon leaf or dateplum persimmon leaf 1.4-1.8kg, white sugar 9-12kg, citric acid 0.1kg, malic acid 0.15-0.18kg, different Vc receive 0.01kg, and surplus is a water;
Operating procedure:
A) drying and crushing that completes: (northern area is 7-9 month to select persimmon to enter the diauxic growth phase, the thicker and long jail of fruit of leaf because of this period, unlikely fruit tree growth and the result of influencing) persimmon leaf or dateplum persimmon leaf are plucked, bright leaf will adopt ventilative small basket splendid attire in transit, avoid heating rotten, take the back and put into the microwave dryer drying that completes in 5 hours, the frequency of microwave dryer is 2450MHz, and the processing time is 5-6 minute.Make the persimmon leaf water content≤14%, be preferably≤12%, be ground into the fragment that particle diameter is 5-10mm then, store for future use;
B) lixiviate: persimmon leaf after will pulverizing or dateplum persimmon leaf are packed in the special-purpose leaching tower, are 1 in leaf water consumption ratio: the ratio of 20-25 is slowly flowed through quantitative water in the tower from bottom to top, water temperature 85-95 ℃; Time spent 15-30 minute, the shortest 15-20 minute, it was standby to take out whole leaching liquors then, discharged tower internal lobe slag, change the outfit again a collection of persimmon leaf or dateplum persimmon leaf, and reciprocation cycle is carried out the lixiviate operation successively;
C) clarification: leaching liquor is placed in the settling tank, add concentration while stirring and be 5% yellow rice wine quick-acting fining agents-101 fining agent, the fining agent addition is 2% of a leaching liquor capacity, adding the back continues to stir 2-3 minute, sediment is removed in static clarification 6-8 hour, and it is standby to get supernatant;
D) allotment: supernatant is placed material-compound tank, adds white sugar, citric acid, malic acid, different Vc while stirring according to formula rate and receive, treat material dissolution after, add the water constant volume by formula rate again;
E) filter: carry out coarse filtration with diatomite filter earlier, the Membrane filtering machine with molecular cut off 10000, aperture 6-8 nanometer carries out the essence filter again;
F) can: the liquid after the essence filter is finished beverage, pours into to seal in the bottle in aseptic filler to get final product.
Finished product physical and chemical index: impression: golden yellow color, as clear as crystal, put deposit-free for a long time; Mouthfeel: little puckery, sour-sweet moderate, soft coordination, honest salubrious, aftertaste is permanent, has the natural delicate fragrance of persimmon leaf; Composition: contain sugared 9-12%, sour 0.2-0.3%, Vc 〉=20mg/100ml, polyphenol compound 〉=20mg/100ml.
Three, with the contrast of prior art manufacture craft
1, the drying that completes:
Prior art adopts the hot water blanching to complete, and composition runs off easily in the leaf, and the quality of the posterior lobe that completes also is difficult for consistent, and is that manual mode individual workship produces in jacketed pan, and output is restricted, the incompatibility industrialized production.Oven dry also is a manual individual workship mode in the dry employing drying chamber, length consuming time, and 5-6 hour at least, quality did not guarantee yet.
The present invention adopts the feasible drying that completes of microwave machine once to finish, and compares with the dry technology of routine, and heating using microwave is interior mode of heating, and its electromagnetic field effect can promote the apoptosis of fresh plant material and the passivation of enzyme molecular activity, has the unique biological effect.Therefore, persimmon leaf active ingredient is destroyed seldom, and extraction rate improves greatly.
2, lixiviate:
Prior art adopts jacketed pan to soak, and separates the leaf slag with filter cloth again, still belongs to the manual individual workship mode of production, and extracting effect is poor, and every batch of extracting effect is inhomogeneous.
The present invention adopts leaching tower equipment, and material, liquid are all carried with pipeline, the mechanization operation, and efficient improves greatly, and owing to the material that washes away that adopts from bottom to top, the nutriment in the material is fully dissolved in the water, and extracting effect is better than prior art greatly.
3, clarification:
Prior art adopts freezing, and from actual effect, though also be as clear as crystal after filtering, bottling just has a large amount of precipitations to take place soon, and needs freezing equipment, and energy consumption is also very high.
Stability is the key technical problem that the exploitation persimmon leaf beverage need solve.In the production process of persimmon leaf beverage, polyphenol compound major part in the persimmon leaf is transferred in the leaching liquor, if they all are retained in the beverage products, then can be former thereby produce brown stain and precipitation because of polyphenol compound and combined with protein etc., influence the stability and the shelf life of product.The present invention adopts and adds the too much polyphenols of fining agent absorption, has guaranteed product no loss of gloss and deposited phenomenon in shelf life.
4, sterilization
Prior art adopts traditional stassanization, and the present invention then adopts " cold sterilization "--the membrane filtration degerming, reduced thermal process, and avoided the bad change of local flavor that produces because of heating.
Four, embodiment
Example 1:
Raw material proportioning: by getting the raw materials ready of following part by weight: every 100L beverage is used: dried persimmon leaf 1.6kg, white sugar 10kg, citric acid 0.1kg, malic acid 0.16kg, different Vc receive 0.01kg, and surplus is a water;
Operating procedure:
A) the persimmon leaf drying and crushing that completes: (northern area is 7-9 month to select persimmon to enter the diauxic growth phase, the thicker and long jail of fruit of leaf because of this period, unlikely fruit tree growth and the result of influencing) persimmon leaf is plucked, bright leaf will adopt ventilative small basket splendid attire in transit, avoid heating rotten, put into the microwave dryer drying that completes after taking immediately, the frequency of microwave dryer is 2450MHz, and the processing time is 5 minutes.Dried persimmon leaf water content reaches≤and 14%, be ground into the fragment that particle diameter is 5-10mm then, store for future use;
B) lixiviate: the dried persimmon leaf after will pulverizing is filled in the special-purpose leaching tower, and adopting pressuring method is 1 in leaf water consumption ratio: the ratio of 20-25 is slowly flowed through quantitative water in the tower from bottom to top, water temperature 85-95 ℃; Time spent 15-20 minute, it was standby to extract whole leaching liquors then, adopted mechanical removal tower internal lobe slag, change the outfit again a collection of persimmon leaf or dateplum persimmon leaf, and reciprocation cycle is carried out the lixiviate operation successively;
C) clarification: leaching liquor is placed in the settling tank, add concentration while stirring and be 5% yellow rice wine quick-acting fining agents-101 fining agent, the fining agent addition is 2% of a leaching liquor capacity, adding the back continues to stir 2-3 minute, sediment is removed in static clarification 6-8 hour, and it is standby to get supernatant;
D) allotment: supernatant is placed material-compound tank, adds white sugar, citric acid, malic acid, different Vc while stirring according to formula rate and receive, treat material dissolution after, add the water constant volume by formula rate again;
E) filter: carry out coarse filtration with diatomite filter earlier, the Membrane filtering machine with molecular cut off 10000, aperture 6-8 nanometer carries out the essence filter again;
F) can: the liquid after the essence filter is finished beverage, pours into to seal in the bottle in aseptic filler to get final product.
Finished product physical and chemical index: impression: golden yellow color, as clear as crystal, put deposit-free for a long time; Mouthfeel: little puckery, sour-sweet moderate, soft coordination, honest salubrious, aftertaste is permanent, has the natural delicate fragrance of persimmon leaf; Composition: contain sugared 9-12%, sour 0.2-0.3%, Vc 〉=20mg/100ml, polyphenol compound 〉=20mg/100ml.
Example 2:
Raw material proportioning: by getting the raw materials ready of following part by weight: every 100L beverage is used: dried persimmon leaf 1.4kg, white sugar 9kg, citric acid 0.1kg, malic acid 0.15kg, different Vc receive 0.01kg, and surplus is a water;
Operating procedure and finished product physical and chemical index are with example 1.
Example 3:
Raw material proportioning: by getting the raw materials ready of following part by weight: every 100L beverage is used: dried persimmon leaf 1.8kg, white sugar 12kg, citric acid 0.1kg, malic acid 0.18kg, different Vc receive 0.01kg, and surplus is a water;
Operating procedure and finished product physical and chemical index are with example 1.
Claims (10)
1. persimmon leaf beverage is characterized in that:
By the preparation of the raw material of following part by weight: every 100L beverage is used: dried persimmon leaf or dateplum persimmon leaf 1.4-1.8kg, white sugar 9-12kg, acid 0.2-0.3kg, different Vc receive 0.01kg, and surplus is a water;
Finished product physical and chemical index: impression: golden yellow color, as clear as crystal, put deposit-free for a long time; Mouthfeel: little puckery, sour-sweet moderate, soft coordination, honest salubrious, aftertaste is permanent, has the natural delicate fragrance of persimmon leaf; Composition: contain sugared 9-12%, sour 0.2-0.3%, Vc 〉=20mg/100ml, polyphenol compound 〉=20mg/100ml.
2. persimmon leaf beverage according to claim 1, it is characterized in that every 100L beverage usefulness: acid is: citric acid 0.1kg, malic acid 0.15-0.18kg.
3. persimmon leaf beverage according to claim 2 is characterized in that every 100L beverage usefulness: dried persimmon leaf or dateplum persimmon leaf 1.6kg, white sugar 10kg.
4. persimmon leaf beverage according to claim 2 is characterized in that every 100L beverage usefulness: dried persimmon leaf or dateplum persimmon leaf 1.4kg, white sugar 9kg.
5. persimmon leaf beverage according to claim 2 is characterized in that every 100L beverage usefulness: dried persimmon leaf or dateplum persimmon leaf 1.8kg, white sugar 12kg.
6. the preparation method of the described persimmon leaf beverage of claim 1 to 5, it is characterized in that: the lixiviate in leaching tower after the microwave de-enzyming drying of bright persimmon leaf or dateplum persimmon leaf, get and allocate in proportion with other raw materials after leaching liquor adds the fining agent clarification therein, be finished product through diatomite, the can of membrane filter system filtration sterilization then.
7. the preparation method of persimmon leaf beverage according to claim 6 is characterized in that comprising the following steps:
A) drying and crushing that completes: persimmon leaf or the dateplum persimmon leaf of selecting persimmon to enter the diauxic growth phase are plucked, and take the back and put into the microwave dryer drying that completes in 5 hours, make the persimmon leaf water content≤14%, are ground into the fragment that particle diameter is 5-10mm then, store for future use;
B) lixiviate: persimmon leaf after will pulverizing or dateplum persimmon leaf are packed in the special-purpose leaching tower, are 1 in leaf water consumption ratio: the ratio of 20-25 is slowly flowed through quantitative water in the tower from bottom to top, water temperature 85-95 ℃; Time spent 15-30 minute, it was standby to take out whole leaching liquors then, discharged tower internal lobe slag, change the outfit again a collection of persimmon leaf or dateplum persimmon leaf, and reciprocation cycle is carried out the lixiviate operation successively;
C) clarification: leaching liquor is placed in the settling tank, add concentration while stirring and be 5% 101 fining agents, the fining agent addition is 2% of a leaching liquor capacity, adds the back and continues to stir 2-3 minute, and static clarification 6-8 hour, the removal sediment, it is standby to get supernatant;
D) allotment: supernatant is placed material-compound tank, adds white sugar, citric acid, malic acid, different Vc while stirring according to formula rate and receive, treat material dissolution after, add the water constant volume by formula rate again;
E) filter: carry out coarse filtration with diatomite filter earlier, the Membrane filtering machine with molecular cut off 10000, aperture 6-8 nanometer carries out the essence filter again;
F) can: the liquid after the essence filter is finished beverage, pours into to seal in the bottle in aseptic filler to get final product.
8. according to the preparation method of claim 6 or 7 described persimmon leaf beverages, it is characterized in that: the frequency of the dry microwave dryer that is used to complete is 2450MHz, and the processing time is 5-6 minute.
9. the preparation method of persimmon leaf beverage according to claim 7, it is characterized in that: during lixiviate, the time spent is 15-20 minute.
10. the leaching tower of using in the preparation method of the described persimmon leaf beverage of claim 6 to 9, it is characterized in that: upper sieve plate (3) is installed at tower body (2) internal upper part, the bottom is equipped with down sieve plate (4), on the following tower body sidewall of upper sieve plate, be connected with the charging mouth of pipe (1), be connected with the mouth of pipe of slagging tap (5) on the above tower body sidewall of sieve plate (4) down, tower body (2) bottom and top are connected with water inlet pipe mouth (6) and leaching liquor outlet (7) respectively.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104663986A (en) * | 2015-03-10 | 2015-06-03 | 山西师范大学 | Preparation methods of persimmon leaf tea and persimmon leaf tea beverage |
| CN106490433A (en) * | 2016-12-19 | 2017-03-15 | 河北林益堂药业有限公司 | The preparation method of Fructus Forsythiae beverage |
| CN106578807A (en) * | 2016-12-19 | 2017-04-26 | 河北林益堂药业有限公司 | Preparation method of wild jujube leaf beverage |
| CN106578806A (en) * | 2016-12-19 | 2017-04-26 | 河北林益堂药业有限公司 | Preparation method of sophora japonica fresh leaf beverage |
| CN106578767A (en) * | 2016-12-19 | 2017-04-26 | 河北林益堂药业有限公司 | Preparation method of persimmon leaf beverage |
| CN108684894A (en) * | 2017-04-06 | 2018-10-23 | 洛宁县康乐原生态农业科技有限公司 | The process of persimmon leaf tea is prepared with lemon fluid |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058704A (en) * | 1991-04-08 | 1992-02-19 | 邯郸市罐头饮料厂 | Persimmon leaves juice drink produced method |
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2006
- 2006-10-24 CN CN2006101500467A patent/CN1931029B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663986A (en) * | 2015-03-10 | 2015-06-03 | 山西师范大学 | Preparation methods of persimmon leaf tea and persimmon leaf tea beverage |
| CN106490433A (en) * | 2016-12-19 | 2017-03-15 | 河北林益堂药业有限公司 | The preparation method of Fructus Forsythiae beverage |
| CN106578807A (en) * | 2016-12-19 | 2017-04-26 | 河北林益堂药业有限公司 | Preparation method of wild jujube leaf beverage |
| CN106578806A (en) * | 2016-12-19 | 2017-04-26 | 河北林益堂药业有限公司 | Preparation method of sophora japonica fresh leaf beverage |
| CN106578767A (en) * | 2016-12-19 | 2017-04-26 | 河北林益堂药业有限公司 | Preparation method of persimmon leaf beverage |
| CN108684894A (en) * | 2017-04-06 | 2018-10-23 | 洛宁县康乐原生态农业科技有限公司 | The process of persimmon leaf tea is prepared with lemon fluid |
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| Publication number | Publication date |
|---|---|
| CN1931029B (en) | 2010-06-09 |
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