CN101716009A - Method for processing mulberry solid solution powder - Google Patents
Method for processing mulberry solid solution powder Download PDFInfo
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- CN101716009A CN101716009A CN200910102985A CN200910102985A CN101716009A CN 101716009 A CN101716009 A CN 101716009A CN 200910102985 A CN200910102985 A CN 200910102985A CN 200910102985 A CN200910102985 A CN 200910102985A CN 101716009 A CN101716009 A CN 101716009A
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- mulberry
- solid solution
- sorosis
- solution powder
- mulberries
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Abstract
The invention discloses a method for processing mulberry solid solution powder, comprising the following steps of: selecting mulberries produced by excellent mulberry seeds, removing stems, green grains and mildew grains, crushing the grains, washing with water, steaming on a pot with a curtain, ceasing fire ten minutes after boiling, cooling the mulberries for later use; mashing part of cooled mulberries, adding yeast into the mashed mulberries according to the ratio of the mulberries to the yeast being 10 kilos to 15 grams, evenly stirring, keeping in the environment of 30-35 DEG C for continuously fermenting for three days; mixing the fermented mulberries, the fermented sticky rice and the dried mulberries according to the ratio of (3-1): (0-1): (1-4), removing peels and kernels by a dual-path pulp beater and filtering by a screen plate with 20 meshes to obtain mulberry pulp; and drying the mulberry pulp by a spray dryer at 90-120 DEG C to obtain the mulberry solid solution powder. The invention does not add any preservative and can preserve the original flavor, cluster and nutrients of the mulberry.
Description
Technical field
The invention belongs to food processing field, the concrete processing method that relates to a kind of beverage.
Background technology
The fruit mulberry be in the mulberry tree based on mulberry tree new varieties of knot sorosis (mulberry fruit), be the popular scientific research project of third generation fruit in the world.The fruit mulberry races is many, and fresh fruit respectively has local flavor, and color and luster is rich and varied, fragrant and sweet, types such as glutinous rice is fragrant, fragrance of osmanthus that odor type has.Can form scale, have fruit series of one's own, the fruit juice after the deep processing, drinks such as fruit wine will become the central green elaboration of world's drink.
The fruit mulberry is the novel fruits that just develops in recent years, the varieties of food items that with the sorosis is raw material is still in the middle of exploitation, the sorosis beverage is the fruit juice liquid-type at present, as liquid beverage, in order to guarantee the quality and external appearance characteristic, all will add anticorrisive agent and other food additives, this just can't reach the requirement of high-quality pollution-free food.
Sorosis has another name called mulberry fruit, and the traditional Chinese medical science is used as medicine already, and according to scientific analysis: mulberry fruit contains 16 seed amino acids, and seven kinds of vitamins also have fructose, pectin, and the nutriment of needed by human such as trace element is referred to as human body blood bank by medical circle.Therefore health ministry in 1993 has been classified mulberry fruit, mulberry leaf as the agricultural product series of " integration of drinking and medicinal herbs ".This deep development for mulberry fruit provides strong assurance.Sorosis more and more obtains people's attention because of its unique flavor, mouthfeel are good in recent years, is considered to the treasure in the fruit.Nutrition and health care function of mulberry fruit and potential wide spectrum food machinability are than popular fruit excellence, the machinable leading products of sorosis are natural dark color, tool nutrition and health care function and functional food that local flavor is superior, these class distinguishing products are modern high-grade in the world large food, and market expansion space is big.
Summary of the invention
The object of the present invention is to provide a kind of anticorrisive agent that do not add, can preserve original local flavor of sorosis, the processing method of the mulberry solid solution powder of color and luster and nutritional labeling.
The processing method of a kind of mulberry solid solution powder of the present invention comprises the steps:
(1) select the breeding fruit sorosis that mulberry produced for use, remove carpopodium and blue or green grain, mould grain, rinse well with clear water broken grain back, and last pot adds honest and clean steaming, the truce in back 10 minutes of boiling, the cool back sorosis that must dry in the air is standby;
(2) part is dried in the air cool back sorosis is smashed the back to pieces and is added yeast in 10 kilograms of ratios that add 15 grams, stirs evenly, and remains in the environment of 30-35 degree to continuously ferment three days;
(3) sorosis after the sorosis after will fermenting, fermentation back glutinous rice and the cold of drying in the air is in (3-1): (0-1): ratio (1-4) is mixed, with two pass beater removal pericarp fruit stone, 20 mesh sieve plates, obtain pulp;
(4) pulp spray dryer, drying obtains mulberry solid solution powder under 90-120 ℃ of temperature.
The processing method of above-mentioned mulberry solid solution powder, wherein: fermentation back glutinous rice is that last pot added honest and clean steaming 20 minutes with glutinous rice cold water soak 20 hours, 25-30 ℃ adds distiller's yeast and mixes thoroughly and ferment 48 hours promptly.
The processing method of above-mentioned mulberry solid solution powder, wherein: the mulberry solid solution powder that obtains adds the sucrose of its weight 9-14%, and allotment obtains sorosis beverage solid solution powder.
The present invention compares with prior art, and as can be known from the above technical solutions, feature of the present invention is that the sorosis of selecting for use breeding fruit mulberry tree to produce is that raw material is made, and now joins existing drink before drinking; Adopt cold fermentation and necessary temperature control in its whole process, original local flavor, color and luster and the nutritional labeling of having preserved sorosis as far as possible to greatest extent.It is to prevent the rotten practice of having to add anticorrisive agent of beverage, favourable health that this drinking way of now joining existing drink of while has been avoided conventional beverage.Finally make the health food of sorosis this " integration of drinking and medicinal herbs " give full play to its beneficial effect to human body.
Below, further specify beneficial effect of the present invention by the specific embodiment.
The specific embodiment
Embodiment 1:
(1) sorosis of selecting 40 kilograms of breeding fruit mulberries to produce is removed carpopodium and blue or green grain, mould grain, and rinse well with clear water broken grain back, and last pot adds honest and clean steaming, the truce in back 10 minutes of boiling, the cool back sorosis that must dry in the air is standby.
(2) get 30 kilograms of cool back sorosis that dry in the air and smash the back to pieces and add 45 gram yeast, stir evenly, remain in 30-35 ℃ the environment and continuously fermented three days;
(3) 10 kilograms of remaining cool back sorosis that dry in the air mix sorosis after will fermenting and (1) step, remove the pericarp fruit stone with the two pass beater, 20 mesh sieve plates, obtain pulp;
(4) pulp obtains mulberry solid solution powder with spray dryer 90-100 ℃ of following drying.
(5) processing is obtained mulberry solid solution powder and obtain sorosis vinegar solid solution powder according to the sucrose mixing that the needs of mouthfeel add its weight 9-10%.
Embodiment 2
(1) select 50 kilograms of breeding fruit sorosis that mulberry produced, remove carpopodium and blue or green grain, mould grain, rinse well with clear water broken grain back, and last pot adds honest and clean steaming, the truce in back 10 minutes of boiling, the cool back sorosis that must dry in the air is standby;
(2) get 10 kilograms of cool back sorosis that dry in the air and smash the back to pieces and add 15 gram yeast, stir evenly, remain in the environment of 30-35 degree and continuously fermented three days;
(3) 40 kilograms of remaining cool back sorosis that dry in the air mix sorosis after will fermenting and (1) step, remove the pericarp fruit stone with the two pass beater, 20 mesh sieve plates, obtain pulp;
(4) its pulp is processed under 100-110 ℃ of temperature with spray dryer and is obtained mulberry solid solution powder.
(5) processing is obtained mulberry solid solution powder and obtain the cloudy mulberry juice solid solution powder according to the sucrose mixing that the needs of mouthfeel add its weight 12-14%.
Embodiment 3
(1) select 50 kilograms of breeding fruit sorosis that mulberry produced, remove carpopodium and blue or green grain, mould grain, rinse well with clear water broken grain back, and last pot adds honest and clean steaming, the truce in back 10 minutes of boiling, the cool back sorosis that must dry in the air is standby.
(2) get 20 kilograms of cool back sorosis that dry in the air and smash the back to pieces and add 30 gram yeast, stir evenly, remain in 30-35 ℃ the environment and continuously fermented three days;
(3) select 10 kilograms of glutinous rice cold water soak 20 hours, last pot adds honest and clean steaming 20 minutes, and the 25-30 degree adds distiller's yeast and mixes fermentation 48 hours thoroughly;
(4) 30 kilograms of remaining cool back sorosis that dry in the air mix the sorosis after will fermenting, fermentation back glutinous rice and (1) step, with two pass beater removal pericarp fruit stone, 20 mesh sieve plates, obtain pulp;
(5) pulp is processed under 110-110 ℃ of temperature with spray dryer and is obtained mulberry solid solution powder;
(6) processing is obtained mulberry solid solution powder and obtain sorosis sticky rice juice solid solution powder according to the sucrose mixing that the needs of mouthfeel add its weight 12-14%.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, any technical solution of the present invention content that do not break away from,, all still belong in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did according to technical spirit of the present invention.
Claims (3)
1. the processing method of a mulberry solid solution powder comprises the steps:
(1) select the breeding fruit sorosis that mulberry produced for use, remove carpopodium and blue or green grain, mould grain, rinse well with clear water broken grain back, and last pot adds honest and clean steaming, the truce in back 10 minutes of boiling, the cool back sorosis that must dry in the air is standby;
(2) part is dried in the air cool back sorosis is smashed the back to pieces and is added yeast in 10 kilograms of ratios that add 15 grams, stirs evenly, and remains in the environment of 30-35 degree to continuously ferment three days;
(3) sorosis after the sorosis after will fermenting, fermentation back glutinous rice and the cold of drying in the air mixes in the ratio of 3-1: 0-1: 1-4, with two pass beater removal pericarp fruit stone, 20 mesh sieve plates, obtain pulp;
(4) pulp spray dryer, drying obtains mulberry solid solution powder under 90-120 ℃ of temperature.
2. the processing method of mulberry solid solution powder as claimed in claim 1, wherein: fermentation back glutinous rice is that last pot added honest and clean steaming 20 minutes with glutinous rice cold water soak 20 hours, 25-30 ℃ adds distiller's yeast and mixes thoroughly and ferment 48 hours promptly.
3. the processing method of mulberry solid solution powder as claimed in claim 1, wherein: mulberry solid solution powder adds the sucrose of its weight 9-14%, and allotment obtains sorosis beverage solid solution powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910102985A CN101716009A (en) | 2009-12-28 | 2009-12-28 | Method for processing mulberry solid solution powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910102985A CN101716009A (en) | 2009-12-28 | 2009-12-28 | Method for processing mulberry solid solution powder |
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| CN101716009A true CN101716009A (en) | 2010-06-02 |
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| CN200910102985A Pending CN101716009A (en) | 2009-12-28 | 2009-12-28 | Method for processing mulberry solid solution powder |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362648A (en) * | 2011-10-26 | 2012-02-29 | 宁波天宫庄园果汁果酒有限公司 | Preparation method for natural mulberry powder |
| CN102429308A (en) * | 2011-10-31 | 2012-05-02 | 江苏科技大学 | Preparation method for mulberry instant juice powder |
| CN102599493A (en) * | 2011-01-24 | 2012-07-25 | 刘青梅 | Instant mulberry buccal tablet and preparation method thereof |
| CN104366337A (en) * | 2014-11-20 | 2015-02-25 | 广东省农业科学院蚕业与农产品加工研究所 | Anthocyanin-rich low-sugar type nutritional fruit powder and preparation method thereof |
-
2009
- 2009-12-28 CN CN200910102985A patent/CN101716009A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599493A (en) * | 2011-01-24 | 2012-07-25 | 刘青梅 | Instant mulberry buccal tablet and preparation method thereof |
| CN102362648A (en) * | 2011-10-26 | 2012-02-29 | 宁波天宫庄园果汁果酒有限公司 | Preparation method for natural mulberry powder |
| CN102362648B (en) * | 2011-10-26 | 2013-08-14 | 浙江医药高等专科学校 | Preparation method for natural mulberry powder |
| CN102429308A (en) * | 2011-10-31 | 2012-05-02 | 江苏科技大学 | Preparation method for mulberry instant juice powder |
| CN104366337A (en) * | 2014-11-20 | 2015-02-25 | 广东省农业科学院蚕业与农产品加工研究所 | Anthocyanin-rich low-sugar type nutritional fruit powder and preparation method thereof |
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Application publication date: 20100602 |