TWI736386B - Method of preparing dried longan, red date, lycium chinensis and white fungus beverage - Google Patents

Abstract

A method of preparing dried longan, red date, Lycium chinensisand white fungus beverage is provided, and comprises the steps of: mixing 0.1 to 5 wt% of dried longan, 1 to 10 wt% of red date, and 0.1 to 2 wt% of Lycium chinensis, of a total weight of the dried longan, red date, Lycium chinensisand white fungus beverage, with water to obtain a premix, wherein a weight of the water is 10 to 20 times a total weight of the dried longan, the red dates and the Lycium chinensis, and the conductivity of the water is 70 to 200 us/cm ², and the pH of the water is 6.5 to 8.0; heating the premix at a temperature of 100 to 130°C for 20 to 60 minutes, then cooling the premix to 10 to 20°C, and finally centrifuging at 3000 to 5000 rpm to obtain an extraction; mixing the extraction with white fungus of 0.05 to 1 wt% of the total weight of the dried longan, red date, Lycium chinensisand white fungus beverage, and heating to sterilize, so as to obtain a dried longan, red date, Lycium chinensisand white fungus beverage.

Description

Preparation method of longan, red jujube, wolfberry and white fungus drink

The invention relates to a beverage, in particular to a preparation method of a longan, red date, wolfberry and white fungus beverage.

Longan, red dates and wolfberry tea is a common health drink, mainly composed of longan, red dates, and wolfberry. It has the effects of nourishing the heart and spleen, nourishing blood and calming the nerves, and is popular among the general public, especially women. For the convenience of drinking, a variety of instant longan, red dates and wolfberry drinks are available on the market, such as bottles, tea bags or tea bricks.

In the preparation of general longan, red jujube and wolfberry drinks, in order to increase the extraction rate of the ingredients of the raw materials, a 75% aqueous ethanol solution is added during the partial extraction process and soaked for 4 to 8 hours before extraction. However, the addition of high-concentration ethanol may cause residual plasticizer problems. If the raw material is extracted by the water extraction method, it will often be accompanied by the loss of aroma, and the resulting product will produce precipitation and suspended matter if it is left at room temperature for more than 3 months.

In addition, the industry's processing method for longan raw materials is mainly to use gas, heavy oil, and diesel to quickly dry the longan raw materials, where the temperature is 55 to 65°C, and the baking time is 15 to 16 hours. However, the longan processed in this way has no special aroma. Furthermore, in order to increase the extraction rate, most of the crushed, granular red dates are used, which results in unfavorable precipitation. Therefore, in the preparation process of traditional longan, red dates and wolfberry drinks, the overall aroma is easily lost, and there is a serious problem that the aroma of the finished product is weakened.

In summary, the preparation method of the conventional longan, red jujube, wolfberry and white fungus drink needs to be improved.

The main purpose of the present invention is to provide a preparation method of longan, red date, wolfberry and white fungus drink, so as to prepare the longan, red date, wolfberry and white fungus drink with improved flavor and mouthfeel.

In order to achieve the above objective, in one embodiment of the present invention, there is provided a preparation method of longan, red dates, wolfberry and white fungus drink, which comprises the steps of: adding a longan, a longan, a longan, a longan, a longan, a longan, a longan, a longan, a longan, a longan, a longan, a longan, a longan, a red date, a wolfberry, and a white fungus. To 10 wt% of a red date and 0.1 to 2 wt% of a wolfberry are mixed with water to obtain a premix, wherein the weight of the water is 10 to 20 times the total weight of the longan, the red date and the wolfberry, and The conductivity of the water is 70 to 200 us/cm ² , and the pH is 6.5 to 8.0; the premix is placed in a container, and the premix is heated at a temperature of 100 to 130°C for 20 to After 60 minutes, the heated premix was cooled to 10 to 20°C, and finally the premix was centrifuged at 3000 to 5000 rpm to obtain an extract; A white fungus with a total weight of 0.05 to 1 wt% of the beverage is mixed to obtain a semi-finished longan, red date, wolfberry and white fungus; and the semi-finished product of longan, red date, wolfberry and white fungus is heated at a temperature of 120 to 125°C for 20 to 30 minutes to obtain Longan, red dates, wolfberry and white fungus drink.

In one embodiment of the present invention, the size of the white fungus is 0.3 to 5 cm.

In one embodiment of the present invention, the size of the white fungus is 0.3 to 3 cm.

In one embodiment of the present invention, before mixing the extract and the white fungus with 0.05 to 1 wt% of the total weight of the longan, red jujube, wolfberry and white fungus drink, the white fungus is boiled with hot water at 88 to 92°C. hot.

In one embodiment of the present invention, in the step of cooling the heated premix to 10 to 20°C, the cooling time is 30 to 90 seconds.

In one embodiment of the present invention, the red dates are unbroken red dates.

In one embodiment of the present invention, the red jujube is Xinjiang gray jujube.

In one embodiment of the present invention, the container is a closed container.

In one embodiment of the present invention, the longan is a baked longan.

The beneficial effect of the present invention is that: the longan, red date, wolfberry and white fungus drink prepared by the method for manufacturing the longan, red date, wolfberry and white fungus drink of the present invention, through specific component content, water conductivity, water pH, water weight (extracted Water volume multiple), and has an enhanced flavor. In addition, the size of 0.3 to 5 cm of white fungus adds to the taste of drinking, and the omission of the white fungus soaking step simplifies the overall process; unbroken red dates avoid unnecessary precipitation in longan, red dates, wolfberry and white fungus drinks; ancient baking is used The longan adds the aroma of longan; and the use of airtight containers for component extraction retains more aroma substances.

In order to make the above and other objectives, features, and advantages of the present invention more obvious and understandable, the following will specifically highlight the preferred embodiments of the present invention, which will be described in detail as follows. Furthermore, the "%" mentioned in the present invention refers to "weight percentage (wt%)" unless otherwise specified; the numerical range (such as 10% to 15% of A) includes upper and lower limits unless specified (Ie 10%≦A≦15%) and all numerical points in the range (such as 11, 12, 13, 14...); if the numerical range does not define a lower limit (such as less than 0.2% of B, or 0.2%) The following B) means that its lower limit is close to 0 but does not contain 0 (ie 0%＜B≦0.2%); the proportional relationship of the "weight percentage" of each component can also be replaced by "weight parts" The proportional relationship. The above terms are used to describe and understand the present invention, but not to limit the present invention.

Figure 1 is a flow chart of the steps of the preparation method of longan, red dates, wolfberry and white fungus drink according to one embodiment of the present invention.

Referring to Fig. 1, a method for manufacturing a longan, red date, wolfberry and white fungus drink according to an embodiment of the present invention includes steps S1 to S4.

Step S1: Mixing 0.1 to 5 wt% of a longan, 1 to 10 wt% of a red date, and 0.1 to 2 wt% of a wolfberry, which account for the total weight of the longan, red date, wolfberry, and white fungus drink with water to obtain a premix. The weight of the water is 10 to 20 times the total weight of the longan, the red dates and the wolfberry, and the conductivity of the water is 70 to 200 us/cm ² , and the pH is 6.5 to 8.0. Optionally, the conductivity of the water is 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, 170, 175, 180, 185, 190, 195, 200 us/cm ² . Optionally, the pH of the water is 6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0. Optionally, in other embodiments, based on the total weight of the longan, red jujube, wolfberry and white fungus drink, the content of longan may be 0.1 to 3 wt%, the content of red jujube may be 1 to 8 wt%, and the content of wolfberry may be 0.1 to 1 wt%.

In detail, in this embodiment, the longan is a longan that has been roasted by an ancient method. The general process of treating longans with ancient baking methods includes: using longan wood to burn longans; performing artificial threshing; after threshing, baking the longans at medium heat; and finally baking the longans with low fire to obtain the smoked longan in this embodiment. Longan. In addition, in this embodiment, the jujube is based on Xinjiang gray jujube, and the seeds are removed and cut in half, so that the flavor of the jujube can be released well. It is worth noting that the jujube used in this embodiment is not crushed, so as to avoid the precipitation of jujube crumbs to produce poor look and mouthfeel.

Step S2: Place the premix in a container. In detail, the container is a closed container, which can avoid the loss of aroma during the extraction process. In this embodiment, a closed boiler with a cover is used for extraction. Then, the premix is heated and extracted at an extraction temperature of 100 to 130° C. for 20 to 60 minutes. Under the conditions of the extraction temperature and heating time, damage to the aroma substances from the raw materials can be avoided. Optionally, the heating temperature may be 100°C, 105°C, 110°C, 115°C, 120°C, 125°C, or 130°C. After the heating is completed, the heated pre-mixture is cooled to 10 to 20° C., and the cooling time is about 10 to 90 seconds to lock the aroma and promote flocculation of some substances for subsequent removal. Optionally, the cooling temperature may be 10°C, 15°C, or 20°C. The cooling time can be 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 35 seconds, 40 seconds, 45 seconds, 50 seconds, 55 seconds, 60 seconds, 65 seconds, 70 seconds, 75 seconds, 80 seconds, 85 seconds or 90 seconds. Finally, the premix is centrifuged at 3000 to 5000 rpm to obtain an extract.

Step S3: Mix the extract with a white fungus that accounts for 0.05 to 1 wt% of the total weight of the longan, red date, wolfberry and white fungus drink to obtain a semi-finished product of longan, red date, wolfberry and white fungus. In this embodiment, in order to remove the raw flavor of the white fungus and prevent the resulting product from producing undesirable flavors, the white fungus used is subjected to blanching treatment. In this embodiment, the white fungus is scalded with hot water at 88 to 92°C; alternatively, the white fungus is scalded with hot water at 90°C. In addition to the blanching process, the white fungus is also crushed so that the size of the white fungus is 0.3 to 5 cm, thereby adding the taste of the longan, red dates, wolfberry and white fungus drink. Optionally, the size of the white fungus is 0.3 to 4 cm, 0.3 to 3 cm, 0.3 to 2 cm, and 0.3 to 1 cm. It should be noted that the size of the white fungus refers to the size of the dried white fungus. It is worth mentioning that there is no difference in taste and taste between the white fungus that has been blanched and the white fungus that has been soaked and blanched. Accordingly, in the preparation method of the longan, red dates, wolfberry and white fungus drink of the present invention, the pre-treatment of the white fungus skips the soaking step to simplify the manufacturing process (see Table 5 and Table 6 for test data). Optionally, hot sugar water is used to blanch the white fungus, so that the blanched white fungus is slightly sweet.

Step S4: heating the semi-finished longan, red date, wolfberry and white fungus at a temperature of 120 to 125°C for 20 to 30 minutes to obtain a longan, red date, wolfberry and white fungus drink. In detail, this temperature can promote the production of caramel aroma and simultaneously achieve commercial sterilization.

Reference is now made to the following examples, which together with the above description illustrate some embodiments of the invention in a non-limiting manner.

Example 1:

Mix 13.5 grams of a longan, 22.5 grams of a red date, and 6.75 grams of a wolfberry with 600 grams of water to obtain a premix. The water has a conductivity of 180 us/cm ² and a pH of 7.5, and is used to extract the ingredients and flavors of longan, red dates and wolfberry. Next, place the premix in a closed pot with a lid, and heat the premix at a temperature of 105°C for 60 minutes, and then cool the heated premix to 15°C. The cooling time is about For 60 seconds, the premix was centrifuged at 4000 rpm to obtain an extract. Mix the extract with 2.25 grams of a white fungus to obtain a longan, red date, wolfberry and white fungus semi-finished product, and then package the longan, red jujube, wolfberry and white fungus semi-finished product, and finally heat the semi-finished longan, red date, wolfberry and white fungus at a temperature of 122°C 25 minutes to obtain the longan, red dates, wolfberry and white fungus drink.

The longan, red date, wolfberry and white fungus drink obtained in Example 1 and the longan, red date, wolfberry, and white fungus drink obtained by other preparation methods (control group) were compared for taste and aroma test.

The difference between the control group 1 and the control group 2 in the following table 1 and the embodiment 1 of the present invention in the preparation method is: the content of longan, red jujube, and wolfberry, the other parameters and conditions used in the preparation are the same, including the conductivity of water Degree, weight of water (multiple of extracted water volume), pH value of water and extraction temperature. The contents of longan, red jujube, and wolfberry in the control group 1 and the control group 2 are outside the range of the proportion of each corresponding component defined in the preparation method of the longan, red date, wolfberry and tremella drink of the present invention. The content of each component of the control group 1 is less than the content of the range of each component of Example 1 of the present invention, and the content of each component of the control group 2 is greater than the content of the range of each component of Example 1 of the present invention.

Table 1 Element Content (wt%) Control group 1 Example 1 of the present invention Control group 2 Longan ＜0.1 0.1 to 5 ＞5 Red dates <1 1 to 10 ＞10 Wolfberry ＜0.1 0.1 to 2 ＞2 Taste and aroma score (full score is 7 points) 2 5 4

It can be seen from Table 1 that compared to Example 1 of the present invention, the mouthfeel and aroma scores of the control group 1 and the control group 2 are both lower.

The difference between the control group 1 and the control group 2 in the following table 2 and the embodiment 1 of the present invention in the preparation method is: conductivity, the other parameters and conditions used in the preparation are the same, including the weight of water (multiple of extracted water) , The pH value of the water and the extraction temperature. The conductivity of the control group 1 and the control group 2 is outside the conductivity range defined in the preparation method of the longan, red jujube, wolfberry and white fungus beverage of the present invention. The conductivity of the control group 1 is smaller than the conductivity range of the embodiment 1 of the present invention, and the conductivity of the control group 2 is greater than the conductivity range of the embodiment 1 of the present invention.

Table 2 Element Content (wt%) Control group 1 Example 1 of the present invention Control group 2 Conductivity (us/cm ² ) ＜70 70 to 200 ＞200 Taste and aroma score (full score is 7 points) 4 5 4

It can be obtained from Table 2 that compared to Example 1 of the present invention, the mouthfeel and aroma scores of the control group 1 and the control group 2 are both lower.

The difference between the control group 1 and the control group 2 in the following table 3 and the embodiment 1 of the present invention in the preparation method is: the multiple of the extracted water amount, the other parameters and conditions used in the preparation are the same, including water conductivity, water conductivity pH value and extraction temperature. The extraction water volume of the control group 1 and the control group 2 is outside the range of the extraction water volume defined in the preparation method of the longan, red jujube, wolfberry and white fungus drink of the present invention. The extraction water volume multiple of the control group 1 is less than the range of the extraction water volume multiple of Example 1 of the present invention, and the extraction water volume multiple of the control group 2 is greater than the range of the extraction water volume multiple of Example 1 of the present invention.

table 3 Element Content (wt%) Control group 1 Example 1 of the present invention Control group 3 Multiples of extracted water ＜10 10 to 20 ＞20 Taste and aroma score (full score is 7 points) 4 5 4

It can be obtained from Table 3 that, compared to Example 1 of the present invention, the mouthfeel and aroma scores of the control group 1 and the control group 2 are both lower.

The difference between the control group 1 and the control group 2 in the following table 4 and the embodiment 1 of the present invention in the preparation method is: the extraction temperature, the other parameters and conditions used in the preparation are the same, including the weight of water (multiple of the extracted water volume) , Water conductivity, and water pH value. The extraction temperature of the control group 1 and the control group 2 is outside the extraction temperature range defined in the preparation method of the longan, red jujube, wolfberry and white fungus drink of the present invention. The extraction temperature of the control group 1 is less than the extraction temperature range of the example 1 of the present invention, and the extraction temperature of the control group 2 is greater than the extraction temperature range of the example 1 of the present invention.

Table 4 Element Content (wt%) Control group 1 Example 1 of the present invention Control group 2 Extraction temperature (℃) ＜100 100 to 130 ＞130 Taste and aroma score (full score is 7 points) 4 6 5

It can be obtained from Table 4 that compared to Example 1 of the present invention, the mouthfeel and aroma scores of the control group 1 and the control group 2 are both lower.

In summary, in the preparation method of longan, red jujube, wolfberry and white fungus drink of the present invention, the content of specific components, the weight of water (the multiple of the extracted water amount), the conductivity of water and the extraction temperature are used to make the longan and red dates of the present invention pass The longan, red date, wolfberry and tremella drink prepared by the preparation method of the wolfberry and white fungus drink has a better taste and aroma.

Other examples of the preparation method of longan, red jujube, wolfberry and white fungus drink according to the present invention are listed below.

Example 2:

Mix 14 grams of a longan, 30 grams of a red date, and 8 grams of a wolfberry with 560 grams of water to obtain a premix. The water has a conductivity of 100 us/cm ² and a pH of 7.2, and is used to extract the ingredients and flavors of longan, red dates and wolfberry. Next, place the premix in a closed pot with a lid, and heat the premix at a temperature of 125°C for 50 minutes, and then cool the heated premix to 19°C. The cooling time is about After 30 seconds, the premix was centrifuged at 4500 rpm to obtain an extract. The extract was mixed with 2.6 grams of a white fungus to obtain a longan, red jujube, wolfberry and white fungus semi-finished product, and then the longan, red jujube, wolfberry and white fungus semi-finished product was packaged. Finally, the longan, red jujube, wolfberry and white fungus semi-finished product was heated at a temperature of 124°C. 30 minutes to obtain the longan, red dates, wolfberry and white fungus drink.

Example 3:

Mix 6.12 grams of a longan, 15.29 grams of a red date, and 3.47 grams of a wolfberry with 490 grams of water to obtain a premix. The water has a conductivity of 130 us/cm ² and a pH of 6.9. It is used to extract the ingredients and flavors of longan, red dates and wolfberry. Next, place the premix in a closed pot with a lid, and heat the premix at a temperature of 115°C for 36 minutes, and then cool the heated premix to 15°C for a cooling time of approximately After 30 seconds, the premix was centrifuged at 3750 rpm to obtain an extract. The extract is mixed with 0.61 g of a white fungus to obtain a longan, red date, wolfberry and white fungus semi-finished product, and then the semi-finished longan, red jujube, wolfberry, white fungus and white fungus are packaged. Finally, the longan, red date, wolfberry and white fungus semi-finished product are heated at a temperature of 121°C. For 28 minutes, to obtain the longan, red date, wolfberry and white fungus drink, which is then packaged.

Table 5 and Table 6 below list the comparison results of various agaric pretreatment methods:

table 5 Soaking time (hours) 90℃ hot water blanching Rinse with room temperature water Taste taste Taste test score (full score is 7) Dried fungus 0 Have Elastic 5 Dried fungus 0 Have Bouncy, raw flavor 3 Dry fungus and water at room temperature 1 Have Elastic 5 Dry fungus and water at room temperature 1 Have Bouncy, raw flavor 4 Dry fungus, water at room temperature and 0.05 wt% baking soda 1 Have Elastic 4 Dry fungus, water at room temperature and 0.05 wt% baking soda 1 Have Bouncy, raw flavor 4 Dry fungus, 60℃ water and 0.05 wt% baking soda 1 Have Elastic 4 Dry fungus, 60℃ water and 0.05% baking soda 1 Have Bouncy, raw flavor 4

Table 6 raw material 0.3 to 5 cm dry white fungus condition Normal temperature water blanching Boil in hot water at 90℃ Soak in room temperature water for 15 minutes Soak in room temperature water for 30 minutes Soak in room temperature water for 60 minutes Soak in water at 90℃ for 15 minutes Soak in water at 90°C for 30 minutes Soak in water at 90°C for 60 minutes Taste inferior excellent inferior inferior excellent inferior inferior inferior Flavor inferior excellent inferior inferior inferior excellent excellent excellent

It can be seen from Table 5 and Table 6 that compared with the white fungus that has not been blanched, the raw flavor of the white fungus can be removed after blanching. In terms of taste, compared with the addition of baking soda or soaking treatment, the white fungus treated only with hot water has the best taste.

To sum up, the longan, red date, wolfberry and white fungus drink prepared by the method of the present invention for the longan, red date, wolfberry and white fungus drink can pass through specific component content, water conductivity, water pH, and water weight (multiple of the extracted water volume). ), and has enhanced flavor and aroma. In addition, the size of 0.3 to 5 cm of white fungus adds to the taste of drinking, and the omission of the white fungus soaking step simplifies the overall process; unbroken red dates avoid unnecessary precipitation in longan, red dates, wolfberry and white fungus drinks; ancient baking is used The longan adds the aroma of longan; and the use of airtight containers for component extraction retains more aroma substances.

Although the present invention has been disclosed in preferred embodiments, it is not intended to limit the present invention. Anyone familiar with the art can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the present invention The scope of protection shall be subject to the scope of the attached patent application.

S1, S2, S3, S4: steps

Figure 1 is a step flow chart of a method for preparing longan, red dates, wolfberry and white fungus drink according to one embodiment of the present invention.

Claims (7)

A preparation method of longan, red date, wolfberry and white fungus drink, comprising the steps of mixing 0.1 to 5 wt% of a longan, 1 to 10 wt% of a red date, and 0.1 to 2 wt% of a wolfberry in the total weight of the longan, red date, wolfberry and white fungus drink with water To obtain a premix, wherein the weight of the water is 10 to 20 times the total weight of the longan, the red dates and the wolfberry, and the conductivity of the water is 70 to 200 us/cm ² and the pH is 6.5 to 8.0 ; The premix is placed in a container, and the premix is heated at a temperature of 100 to 130 ℃ for 20 to 60 minutes, and then the heated premix is cooled to 10 to 20 ℃, and finally The premix is centrifuged at 3000 to 5000 rpm to obtain an extract; the extract is mixed with a white fungus that accounts for 0.05 to 1 wt% of the total weight of the longan, red jujube, wolfberry, and white fungus drink to obtain a longan, red date, wolfberry, white fungus, and white fungus. Semi-finished product, wherein before mixing the extract with the white fungus which accounts for 0.05 to 1 wt% of the total weight of the longan, red jujube, wolfberry and white fungus drink, the white fungus is blanched with hot water at 88 to 92°C, and the size of the white fungus is And the semi-finished longan, red date, wolfberry and white fungus are heated at a temperature of 120 to 125°C for 20 to 30 minutes to obtain the longan, red date, wolfberry and white fungus drink. The preparation method of longan, red dates, wolfberry and white fungus drink according to claim 1, wherein in the step of cooling the heated premix to 10 to 20°C, the cooling time is 30 to 90 seconds. The preparation method of longan, red dates, wolfberry and white fungus drink according to claim 1, wherein the red dates are unbroken red dates. The method for preparing longan, red dates, wolfberry and white fungus drink according to claim 1, wherein the red dates are processed by removing seeds and cutting in half. The preparation method of longan, red date, wolfberry and white fungus drink according to claim 1, wherein the red date is Xinjiang gray date. The preparation method of longan, red dates, wolfberry and white fungus beverage according to claim 1, wherein the container is a closed container. The method for preparing longan, red jujube, wolfberry and white fungus beverage according to claim 1, wherein the longan is a baked longan.

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