CN101366546B - Sophora viciifolia Hance and birchleaf pear flower cold drink and preparation method thereof - Google Patents
Sophora viciifolia Hance and birchleaf pear flower cold drink and preparation method thereof Download PDFInfo
- Publication number
- CN101366546B CN101366546B CN2008100589612A CN200810058961A CN101366546B CN 101366546 B CN101366546 B CN 101366546B CN 2008100589612 A CN2008100589612 A CN 2008100589612A CN 200810058961 A CN200810058961 A CN 200810058961A CN 101366546 B CN101366546 B CN 101366546B
- Authority
- CN
- China
- Prior art keywords
- birchleaf pear
- water
- flower
- fresh
- fresh flower
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 244000185180 Pyrus betulifolia Species 0.000 title claims abstract description 48
- 235000006877 Pyrus betulifolia Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000003968 Sophora davidii Species 0.000 title claims description 7
- 235000007245 Sophora davidii Nutrition 0.000 title claims description 7
- 235000020965 cold beverage Nutrition 0.000 title claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000001914 filtration Methods 0.000 claims abstract description 18
- 238000011282 treatment Methods 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000005352 clarification Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 239000000284 extract Substances 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 19
- 235000013361 beverage Nutrition 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000002386 leaching Methods 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 241000238631 Hexapoda Species 0.000 claims description 5
- 206010039509 Scab Diseases 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 239000005308 flint glass Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000011218 segmentation Effects 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000219784 Sophora Species 0.000 abstract 5
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 4
- 230000032050 esterification Effects 0.000 description 4
- 238000005886 esterification reaction Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000006116 polymerization reaction Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000282461 Canis lupus Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 244000061839 Pyrus pashia Species 0.000 description 1
- 235000018031 Pyrus pashia Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- -1 VC and carrotene Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides vetchleaf sophora flower and birchleaf pear flower drink and a preparation method thereof. The production process flow is as follows: carrying out the selection, cleaning, microwave treatment, extraction, filtration and pectinase clarification of fresh vetchleaf sophora flower and birchleaf pear flower, obtaining fresh flower extracting solution after filtration, then blending sucrose and honey with the fresh flower extracting solution, protecting the color of the fresh flower extracting solution and seasoning the flavor of the fresh flower extracting solution through citric acid and debittterizing and protecting the fragrance through beta-cyclodextrin during the preparation, and obtaining a finished product after the filtration, canning, sterilization and cooling of the evenly blended mixture. The vetchleaf sophora flower and birchleaf pear flower drink not only preserves the nutrition and effective ingredients of the vetchleaf sophora flower and birchleaf pear flower, but also has a pleasingly cool taste. Particularly, the drink preserves the unique faint scent of the vetchleaf sophora flower and the birchleaf pear flower with vivid characteristics.
Description
Technical field:
The present invention relates to food processing technology field, specifically a kind of sophora viciifolia Hance and birchleaf pear flower cold drink and preparation method thereof.
Background technology:
The bitter bitter thorn of tattooing formal name used at school (Sophora davidii Rom ex Pavol) has another name called white tattooing, wolf's fang thorn, iron-clad horses and burns recklessly.Birchleaf pear (Pyruspashia Bach-Ham ex D.) has another name called the river pears, belongs to the rose family, deciduous tree.Two kinds of fresh flowers all contain more protein; And amino acid A wide selection of colours and designs wherein; And containing multivitamins such as VB1, VB2, nicotinic acid, VC and carrotene, mineral element content is abundant, also contains nutritional labelings such as an amount of cellulose, carbohydrate, acid and pectin.Therefore, the nutritional labeling A wide selection of colours and designs, content is abundant, has higher edibility.In addition, bitter tattooing also has clearing heat and detoxicating, cool blood, the effect of hemostasis etc.Being longer than natural environment because of wild bitter tattooing and birchleaf pear peanut, not receiving the pollution of agricultural chemicals, chemical fertilizer etc., is " pollution-free food " of natural nuisance-free.Though the edibility of two kinds of fresh flowers is confirmed by Yunnan is among the people already; But it is at present very low to the utilization rate of bitter tattooing and birchleaf pear; Only there is a small amount of flower to be plucked as dish and eats or be used as Chinese medicine material at its florescence; And flower or land that the back is unmanned handles in a large number, or withered back loses effectiveness naturally, causes the wild edible flowers resource of these two kinds of preciousnesses to be wasted.So far, the report that does not have now the cold drink and preparation method thereof of these two kinds of fresh flowers in the technology.
Summary of the invention:
The objective of the invention is to for fear of the wild food resource of the bitter tattooing of waste and these two kinds of preciousnesses of birchleaf pear, thereby disclose a kind of pure natural, pollution-free, have bitter tattooing and birchleaf pear special delicate fragrance smell; Clear; Refrigerant good to eat sophora viciifolia Hance and birchleaf pear flower cold drink, another object of the present invention is to provide the preparation method of this beverage; Bitter tattooing and birchleaf pear flower beverage with this method is made can keep the faint scent of bitter tattooing and birchleaf pear.
The objective of the invention is to realize through following technical scheme:
Raw materials used and consumption (percentage by weight):
Fresh flower extract: 5%～50%; Sucrose: 2%～10%; Honey: 0.5%～5%; Citric acid: 0.02%～0.2%; Beta-schardinger dextrin-: 0.02%～0.5%; All the other are water.
Said fresh flower extract is that the micro-wave oven that bitter tattooing and the birchleaf pear cleaned after draining are put into power 600～1000W was handled 40～120 seconds; Again bitter tattooing, birchleaf pear are repeated 3 times in the ratio of bitter tattooing: birchleaf pear=5%:95%～95%:5% and put into the lixiviate jar, be warming up to 45～85 ℃, insulation lixiviate 20～100 minutes with the water of 4～10 times of quality; Cross leaching juice; Merge filtrating 3 times, add an amount of pectase therein, leave standstill and carried out clarifying treatment in 2～5 hours; Under the boiling condition, heated 1～5 minute then, promptly get the fresh flower extract after the filtration.
The making of this beverage is carried out successively according to the following steps:
H. select materials, clean: the ripening degree of selection is moderate, no scab, and the bitter tattooing of the fresh high-quality of no insect pest, birchleaf pear clean up with circulating water, and the back that drains away the water is subsequent use;
I. microwave treatment: with microwave bitter tattooing, birchleaf pear are carried out pre-treatment, use power 600～1000W, 40～120 seconds processing times;
J. lixiviate, filtration: bitter tattooing, birchleaf pear are put into the lixiviate jar with the water of 4～10 times of quality by a certain percentage, be warming up to 45～85 ℃, insulation lixiviate 20～100 minutes; Cross leaching juice; Its filter residue adds the water of 4～10 times of quality, with the lixiviate 2 times again of above-mentioned similarity condition, crosses leaching juice afterwards; Merge filtrating 3 times, get fresh flower and extract thick liquid; Said bitter tattooing, birchleaf pear are bitter tattooing: birchleaf pear=5%:95%～95%:5% by a certain percentage.
K. clarification: extract an amount of pectase of interpolation in the thick liquid at fresh flower, leave standstill and carried out clarifying treatment in 2～5 hours, under the boiling condition, heated 1～5 minute then, promptly get the fresh flower extract after the filtration;
L. allotment: the water that adds 3 times of quality is in sucrose and honey; Heating for dissolving becomes liquid glucose, and citric acid and beta-schardinger dextrin-also respectively with an amount of water-soluble separating, stir with liquid glucose then; Promptly get syrup after filtering; The gained syrup is added blend tank with the fresh flower extract stir, filter behind the mixing, add water to specified volume again;
M. canned: as above-mentioned seasoning liquid to be heated to about 75 ℃, cannedly to go in the 250mL flint glass bottle capping in time;
N. sterilization, cooling: be to place 80～100 ℃ of hot water to carry out sterilization in open kettle 10～60 minutes the beverage after the canned capping, segmentation is cooled to about 40 ℃, is finished product.
In procedure of processing of the present invention, the purpose of microwave treatment is the activity of enzyme in the passivation fresh flower, can improve the recovery rate of fresh flower soluble solid and shorten its extraction time simultaneously; With the pectase clarification, purpose is to reduce the degree of polymerization and the esterification degree of pectic substance, improves the clarifying effect that fresh flower extracts thick liquid; Add citric acid, purpose is to protect look, seasoning; Add beta-schardinger dextrin-, purpose is debitterize, protects perfume (or spice), just both can shelter the part bitter taste in bitter tattooing and the birchleaf pear, can keep the delicate fragrance of two kinds of flowers again, and bitter tattooing, birchleaf pear are adopted different proportion in the manufacturing process, and purpose is to mix different tastes.
The invention provides a kind of is the beverage of raw material with bitter tattooing and birchleaf pear, has reduced the waste of the wild food resource of these two kinds of preciousnesses of bitter tattooing and birchleaf pear.Because of this beverage is a primary raw material with pure natural, free of contamination wild bitter tattooing, birchleaf pear; Use above-mentioned special formula and preparation method; Make the flower beverage of producing not only keep nutrition and the functional component of bitter tattooing and birchleaf pear well; And refrigerant good to eat, especially kept the faint scent of bitter tattooing, birchleaf pear.In this beverage, according to the difference of bitter tattooing, the used ratio of birchleaf pear, taste is given priority to.
The specific embodiment:
Further set forth content of the present invention below in conjunction with embodiment.But do not limit the present invention with this.
Embodiment 1:
Select no scab for use, bitter tattooing of the fresh high-quality of no insect pest and birchleaf pear drain away the water after cleaning up with circulating water; Bitter tattooing that cleans up and birchleaf pear are put into micro-wave oven by the weight ratio of 1:10, under 950W power, handled 45 seconds, put into the lixiviate jar with the water of 5 times of quality then; Be warming up to 50 ℃, leaching juice is crossed in insulation lixiviate 95 minutes; Its filter residue adds the water of 8 times of quality, with the lixiviate 2 times again of above-mentioned similarity condition, crosses leaching juice afterwards; Merge filtrating 3 times, get fresh flower and extract thick liquid; Add an amount of pectase in above-mentioned thick liquid; Leave standstill and carried out clarifying treatment in 2.5 hours; Purpose is to reduce the degree of polymerization and the esterification degree of pectic substance, improves the clarifying effect that fresh flower extracts thick liquid, under the boiling condition, heats 1.5 minutes then; With the activity of inactive enzyme, promptly get the fresh flower extract after the filtration; The water that adds 3 times of quality is in sucrose and honey; Heating for dissolving becomes liquid glucose, and citric acid and beta-schardinger dextrin-also respectively with an amount of water-soluble separating, stir with liquid glucose then; Promptly get syrup after filtering; The gained syrup is added blend tank with the fresh flower extract stir, filter behind the mixing, add water to specified volume again; Above-mentioned seasoning liquid is heated to about 75 ℃, cannedly while hot goes in the 250mL flint glass bottle capping in time; Place 85 ℃ of hot water to carry out sterilization in open kettle 55 minutes the beverage after the canned capping, segmentation is cooled to about 40 ℃ then, is finished product.
Embodiment 2:
Select no scab for use, bitter tattooing of the fresh high-quality of no insect pest and birchleaf pear drain away the water after cleaning up with circulating water; Bitter tattooing that cleans up and birchleaf pear are put into micro-wave oven by the weight ratio of 10:1, under 800W power, handled 80 seconds, put into the lixiviate jar with the water of 7 times of quality then; Be warming up to 65 ℃, leaching juice is crossed in insulation lixiviate 65 minutes; Its filter residue adds the water of 6.5 times of quality, with the lixiviate 2 times again of above-mentioned similarity condition, crosses leaching juice afterwards; Merge filtrating 3 times, get fresh flower and extract thick liquid; Add an amount of pectase in above-mentioned thick liquid; Leave standstill and carried out clarifying treatment in 3.5 hours; Purpose is to reduce the degree of polymerization and the esterification degree of pectic substance, improves the clarifying effect that fresh flower extracts thick liquid, under the boiling condition, heats 3 minutes then; With the activity of inactive enzyme, promptly get the fresh flower extract after the filtration; The water that adds 3 times of quality is in sucrose and honey; Heating for dissolving becomes liquid glucose, and citric acid and beta-schardinger dextrin-also respectively with an amount of water-soluble separating, stir with liquid glucose then; Promptly get syrup after filtering; The gained syrup is added blend tank with the fresh flower extract stir, filter behind the mixing, add water to specified volume again; Above-mentioned seasoning liquid is heated to about 75 ℃, cannedly while hot goes in the 250mL flint glass bottle capping in time; Place 90 ℃ of hot water to carry out sterilization in open kettle 45 minutes the beverage after the canned capping, segmentation is cooled to about 40 ℃ then, is finished product.
Embodiment 3:
Select no scab for use, bitter tattooing of the fresh high-quality of no insect pest and birchleaf pear drain away the water after cleaning up with circulating water; Bitter tattooing that cleans up and birchleaf pear are put into micro-wave oven by the weight ratio of 1:1, under 650W power, handled 100 seconds, put into the lixiviate jar with the water of 9 times of quality then; Be warming up to 80 ℃, leaching juice is crossed in insulation lixiviate 35 minutes; Its filter residue adds the water of 5 times of quality, with the lixiviate 2 times again of above-mentioned similarity condition, crosses leaching juice afterwards; Merge filtrating 3 times, get fresh flower and extract thick liquid; Add an amount of pectase in above-mentioned thick liquid; Leave standstill and carried out clarifying treatment in 4.5 hours; Purpose is to reduce the degree of polymerization and the esterification degree of pectic substance, improves the clarifying effect that fresh flower extracts thick liquid, under the boiling condition, heats 4.5 minutes then; With the activity of inactive enzyme, promptly get the fresh flower extract after the filtration; The water that adds 3 times of quality is in sucrose and honey; Heating for dissolving becomes liquid glucose, and citric acid and beta-schardinger dextrin-also respectively with an amount of water-soluble separating, stir with liquid glucose then; Promptly get syrup after filtering; The gained syrup is added blend tank with the fresh flower extract stir, filter behind the mixing, add water to specified volume again; Above-mentioned seasoning liquid is heated to about 75 ℃, cannedly while hot goes in the 250mL flint glass bottle capping in time; Place 95 ℃ of hot water to carry out sterilization in open kettle 25 minutes the beverage after the canned capping, segmentation is cooled to about 40 ℃ then, is finished product.
Claims (2)
1. sophora viciifolia Hance and birchleaf pear flower cold drink is characterized in that: the raw materials used and consumption (percentage by weight) of this beverage as follows:
Fresh flower extract: 5%～50%; Sucrose: 2%～10%; Honey: 0.5%～5%; Citric acid: 0.02%～0.2%; Beta-schardinger dextrin-0.02%～0.5%, all the other are water;
Said fresh flower extract is that the micro-wave oven that bitter tattooing and the birchleaf pear after edulcoration is drained put into power 600～1000W was handled 40～120 seconds, again with bitter tattooing, birchleaf pear in bitter tattooing: the ratio of birchleaf pear=5%: 95%～95%: 5% is put into the lixiviate jar with the water of 4～10 times of quality, is warming up to 45～85 ℃; Leaching juice is crossed in insulation lixiviate 20～100 minutes, and filter residue adds the water of 4～10 times of quality; Under above-mentioned the same terms, carry out 2 lixiviates, filtration again; Merge filtrating 3 times, add an amount of pectase therein, leave standstill and carried out clarifying treatment in 2～5 hours; Under the boiling condition, heated 1～5 minute then, promptly get the fresh flower extract after the filtration.
2. the preparation method of the said sophora viciifolia Hance and birchleaf pear flower cold drink of claim 1, it is characterized in that: this method may further comprise the steps successively:
A, select materials, clean: the ripening degree of selection is moderate, the bitter tattooing of the fresh high-quality of no scab, no insect pest, birchleaf pear, and clear Xian is clean with circulating water, and it is afterwards subsequent use to drain away the water;
B, microwave treatment: with microwave bitter tattooing, birchleaf pear are carried out pre-treatment, use power 600～1000W, 40～120 seconds processing times;
C, lixiviate, filtration: bitter tattooing, birchleaf pear are put into the lixiviate jar with the water of 4～10 times of quality by a certain percentage, be warming up to 45～85 ℃, insulation lixiviate 20～100 minutes; Cross leaching juice; Its filter residue adds the water of 4～10 times of quality, with the lixiviate 2 times again of above-mentioned similarity condition, crosses leaching juice afterwards; Merge filtrating 3 times, get fresh flower and mention thick liquid; Said bitter tattooing, birchleaf pear are bitter tattooing by a certain percentage: birchleaf pear=5%: 95%～95%: 5%;
D, clarification: mention an amount of pectase of interpolation in the thick liquid at fresh flower, leave standstill and carried out clarifying treatment in 2～5 hours, under the boiling condition, heated 1～5 minute then, promptly get the fresh flower extract after the filtration;
E, allotment: the water that adds 3 times of quality is in sucrose and honey; Heating for dissolving becomes liquid glucose, and citric acid and beta-schardinger dextrin-also respectively with an amount of water-soluble separating, stir with liquid glucose then; Promptly get syrup after filtering; The gained syrup is added blend tank with the fresh flower extract stir, filter behind the mixing, add water to specified volume again;
F, canned: above-mentioned seasoning liquid is heated to about 75 ℃, cannedly goes in the 250mL flint glass bottle capping in time;
G, cooling, sterilization: be to place 80～100 ℃ of hot water to carry out sterilization in open kettle 10～60 minutes the beverage after the canned capping, segmentation is cooled to about 40 ℃, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100589612A CN101366546B (en) | 2008-09-26 | 2008-09-26 | Sophora viciifolia Hance and birchleaf pear flower cold drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100589612A CN101366546B (en) | 2008-09-26 | 2008-09-26 | Sophora viciifolia Hance and birchleaf pear flower cold drink and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101366546A CN101366546A (en) | 2009-02-18 |
| CN101366546B true CN101366546B (en) | 2012-05-30 |
Family
ID=40410665
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100589612A Expired - Fee Related CN101366546B (en) | 2008-09-26 | 2008-09-26 | Sophora viciifolia Hance and birchleaf pear flower cold drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101366546B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172398A (en) * | 2014-07-04 | 2014-12-03 | 安徽朴优农场有限公司 | Lily and korean ginseng beverage and preparation method thereof |
-
2008
- 2008-09-26 CN CN2008100589612A patent/CN101366546B/en not_active Expired - Fee Related
Non-Patent Citations (3)
| Title |
|---|
| 樊建等.野生苦刺花食用价值研究.《中国野生植物资源》.2005,第24卷(第1期),第23-31页. * |
| 温敏等.白刺花化学成分及抗炎、抗过敏作用研究状况.《云南中医中药杂志》.2006,第27卷(第1期),第63-64页. * |
| 鲍晓华.云南茅野生棠梨资源及开发利用.《中国林副特产》.2007,(第5期),第62-64页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101366546A (en) | 2009-02-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103525660B (en) | Okra glutinous rice wine and preparation method thereof | |
| CN105747166A (en) | Hawthorn jam for promoting digestion and lowering lipid | |
| CN101366545B (en) | Broom beverage and preparation method thereof | |
| CN105249373A (en) | Black Chinese wolfberry fruit jam and making method thereof | |
| CN103484293B (en) | A kind of phyllanthus emblica Nectar wine and preparation method thereof | |
| KR100211019B1 (en) | Beverage of the fruit of a chinese quince | |
| CN108185241A (en) | A kind of passion fruit and the composite beverage of sugarcane and preparation method thereof | |
| CN101366546B (en) | Sophora viciifolia Hance and birchleaf pear flower cold drink and preparation method thereof | |
| CN106360172A (en) | Preparation method of fermentation aroma type pueraria lobata, water chestnut and saccharum officinarum composite beverage | |
| CN107432335A (en) | A kind of preparation method of green plum green tea | |
| CN105901600A (en) | Intestine-moistening toxin-expelling grapefruit jam | |
| CN105901597A (en) | Sour, sweet and refreshing green plum jam | |
| CN105935137A (en) | Apple jam | |
| CN108771179A (en) | A kind of chafing dish bacterium soup production method | |
| CN106942545A (en) | A kind of Garlic beverage and preparation method thereof | |
| CN105851997A (en) | Beauty maintaining and young keeping apple jam | |
| CN106974022A (en) | A kind of green plum green tea and preparation method thereof | |
| CN105994506A (en) | Appetite promoting curry and red date fruit cakes and preparation method thereof | |
| CN105941535A (en) | Preserved egg antipyretic intestine-heat reducing red date fruitcake and preparation method thereof | |
| CN105379936A (en) | Spicy balsam pear bar and preparation method thereof | |
| KR100928711B1 (en) | Manufacturing method of nursing care products based on cornus milk | |
| CN115633748A (en) | Extraction method of fresh olive juice beverage | |
| CN110495534A (en) | A kind of fluffy ligusticumic fruit drink and preparation method thereof | |
| CN106305932A (en) | Shrimp meat red date fruit cake capable of warming and invigorating kidney yang and preparation method thereof | |
| CN111194835A (en) | Preparation method of cherokee rose fruit health-care beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120530 Termination date: 20140926 |
|
| EXPY | Termination of patent right or utility model |