CN103621737B - The processing method of a kind of flavouring dragon palpus gynostemma pentaphylla - Google Patents
The processing method of a kind of flavouring dragon palpus gynostemma pentaphylla Download PDFInfo
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- CN103621737B CN103621737B CN201310603801.2A CN201310603801A CN103621737B CN 103621737 B CN103621737 B CN 103621737B CN 201310603801 A CN201310603801 A CN 201310603801A CN 103621737 B CN103621737 B CN 103621737B
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to the processing method of a kind of flavouring dragon palpus gynostemma pentaphylla, it is characterized in that comprising following steps: a. Feedstock treating; B. complete process; C. spreading for cooling process; D. drying is cured; E. flavouring process; F. Titian process; G. screen.Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.The present invention has following good effect: 1. overcome the herbaceous taste that common gynostemma pentaphylla tea has, and improves the mouthfeel of gynostemma pentaphylla tea, facilitates the dark development of sugariness gynostemma pentaphylla, meets consumer demand.2. expand the consumption market of sugariness gynostemma pentaphylla, facilitate sugariness gynostemma pentaphylla raw material and produce, driven the structural readjustment of rural industry.3. present invention process is applicable to mechanization production, and effect is high, stay in grade.4. produce product city price in batches more than 6000 yuan/kg, obtain men and women, old and young consumer acceptance, have good DEVELOPMENT PROSPECT.
Description
Technical field
The present invention relates to the processing method of a kind of flavouring dragon palpus gynostemma pentaphylla.
Background technology
Gynostemma pentaphylla, Gynostemmapentaphyllum (Thunb.) Makino is Curcurbitaceae Cucurbitaceae gynostemma pentaphyllum genus Gynostemma integration of drinking and medicinal herbs herbaceous perennial vine plant, containing active ingredient ginsenoside, polysaccharide, flavones, amino acid, it is the raw material producing pharmaceuticals and health products in a large number.Bestow favour distinctive sweet taste gynostemma pentaphylla kind, contained ginsenoside is identical with the former mutation of gynostemma pentaphylla, and its content is higher by 33% than the former mutation of gynostemma pentaphylla.Because mouthfeel is better, active ingredient is higher, and the selling market of the health-care product of production is larger.
Toxicity research shows, gynostemma pentaphylla ginsenoside no side effects, cause without three, can Long-Time Service in a large number, its saponin containing anti-cancer is 15,21,22,33,34,55, Tashio, it is 87% to S-180 sarcoma inhibiting rate, there is direct killing action to tumour cell simultaneously, killing rate is up to 91%, and more obvious than anticancer Western medicine " endoxan " effect, clinical treatment liver cancer, cancer of the stomach, thyroid cancer have obvious curative effects, it, containing saponin(e 22,30,31,32,33,35,36,37,38,39,40,51, has obvious therapeutic action to gastric ulcer, duodenal ulcer, its total saposins is cell activator, reducing blood lipid, blood sugar, balancing blood pressure, extends isolated cells life-span 15.7%-22.7%, extends life span of drosophila melanogaster 53.4%, prevent and treat miocardial infarction and necrosis, strengthen liver function of detoxification and the ability having stimulated hepatic cell regeneration, prevent and treat hepatitis (can cavernous hepatitis be treated), body fluid capable of washing and blood, maintain body alkalescent, strengthens body functions of expelling toxin, improve immunity, pancreas NK cell viability can be increased, prevent and treat diabetes, thymus gland and the atrophy of kidney gland, prevent radiation, reduce low-density albumen and low density fat, suppress 30% Fatty synthesis, delicate skin, and remarkable Cure for insomnia and migraines, supplemental treatment glycosuria, control acute and chronic bronchitis, can improving water flood, anti-ageing anti-old, prolong life, antithrombotic, reducing blood lipid, antiulcer, antifatigue, increase body hypoxia-bearing, heat-resisting ability, to the protective effect of miocardial infarction and myocardial anoxia reperfusion injury and the side effect of control glucocorticoid, and tool is calm, improve one's memory, prevent treating constipation, senile dementia prevention and cure is with raising curative effect of medication and reduce drug toxicity effect, current gynostemma pentaphylla ginsenoside anticancer, improve be widely used in the deficient and control nerve of immunity, control cardiovascular and cerebrovascular disease, treatment tracheitis, catarrhal jaundice, high blood pressure, labor flesh, circulation, blood, endocrine, disease of digestive system, anti-ageing, beauty treatment etc. clinical, production has tablet, injection etc. to have lipopenicillinase, anti-curing cancers, multiple pharmaceuticals such as treatment cardiovascular and cerebrovascular and disease of digestive tract etc. in market sale.
Research in recent years finds that gynostemma pentaphylla has 3 kinds of gynostemma pentaphylla polysaccharides: GPS-2, GPS-3 and GPS-4, and conduct in-depth research two wherein kind of GPS-2, a GPS-3, and the molecular weight determining GPS-2 is the molecular weight of 10700Dal, GPS-3 is 9100Dal.Containing rhamnose and wood sugar in GPS-2 composition, containing rhamnose, wood sugar, arabinose, galactolipin, fructose and glucose in GPS-3 composition; Polysaccharide has the biological effect suppressing the Growth of Cells such as S-100 sarcoma and ehrlich ascites tumor, obviously promotes that hepatic protein and nucleic acid synthesize and hemopoietic function of bone marrow, promotes body cell immunity and humoral immune function; Gynostemma pentaphylla polysaccharide is water-soluble polysaccharide; clinical have improve immune, anticancer, promote lung organ oxygen absorption, enhancing stablize blood circulation of lung organ, strengthen the effects such as lung organ eliminating stasis and toxin; gynostemma pentaphylla polysaccharide is antitumor, anti-oxidant, hypoglycemic, has protective effect to DNA, hepatic injury, Neural Cells Damaged by Glutamic Acid.
Gynostemma pentaphylla also containing flavone compound more than ten kind of Flavonoid substances such as () phytolaccanine, rutin, ombuoside and malonic acid, has the effect of analgesia, anti-oxidant (anti-ageing), antifatigue.
Apple is rich in minerals and vitamins, and be a kind of fruit that people the most often eat, cider is containing the material such as abundant protein, amino acid; Also containing the composition that malic acid, quininic acid, citric acid, Tartaric acid, tannic acid, pectin, B family vitamin, vitamin C, vitamin E, carrotene, retinol, thiamine, riboflavin, niacin, potassium, sodium, calcium, magnesium, iron, manganese, zinc, phosphorus, selenium etc. are useful to human body.
The two compatibility, not at the row of 18 anti-19 fears, does not injure human body, has the efficacy effect of balancing blood pressure, reducing blood lipid, enhancing body immunity.
Relevant patent document has: 98108667.5 method for producing gynostemma pentaphyllum lemon tea; 99106866.1 method for making bag tea of gingko and gynostemma pentaphyllum; 98118059.0 composite tea of wild nine-leaf gynostemma pentaphyllum; 00113533.3 compound gynostemma pentaphyllum tea; 93119522.5 momordica grosvenori-gynostemma pentaphyllum tea; 92111731.0 gynostemma pentaphyllum jasmine tea;
93100436.5 a gynostemma pentaphyllum-date tea; 93111437.3 gynostemma pentaphylla tea; 92102021.X the preparation method of a gynostemma pentaphylla tea; 92106916.2 the manufacture craft of compound gynostemma pentaphylla tea;
The preparation method of 01135178.0 1 kinds of gynostemma pentaphylla morning, noon and afternoon tea; 01126229.X gynostemma pentaphylla tea and preparation method thereof; 95117618.8 health Gynostemma pentaphyllum and gastrodia tuber tea bag; 92111231.9 the formula of gynostemma pentaphyllum-date tea and production method; 93115103.1 producing method for pure gynostemma pentaphyllum tea; 93108178.5 natural fruit tea made of wild jujube and gynostemma; 93108184.X the preparation method of gynostemma pentaphylla tea; 94113402.4 Herb tea (Gynostemma pentaphyllum) and method for production thereof; 95112299.1 compound gynostemma pentaphyllum health care tea and processing technology thereof; 95100520.0 instant gynostemma pentaphyllum tea with milk; 95101884.1; Ganoderma-gynostemma tea and manufacturing process thereof; 97108187.5 a gynostemma pentaphyllum health care tea; 03134703.7 1 kinds of novel gynostemma pentaphylla teas in bag and method for making thereof; 200410073042.4 an instant gynostemma pentaphyllum tea; 200410073043.9 a gynostemma pentaphylla morning, noon and afternoon tea; 200610021750.2; A kind of have gynostemma pentaphylla health-care tea regulating endocrine effect and preparation method thereof; 200610021751.7 a gynostemma pentaphylla health-care tea and preparation method thereof with logical blood, defecating feces excretion; 200610021837.X gynostemma pentaphylla health-care tea with antioxidation and preparation method thereof.
There is no the processing method patent of invention report of flavouring dragon palpus gynostemma pentaphylla at present.
Summary of the invention
The object of this patent is the processing method providing a kind of flavouring dragon palpus gynostemma pentaphylla.
Technical scheme of the present invention is: the processing method of a kind of flavouring dragon palpus gynostemma pentaphylla, is characterized in that comprising following steps: a. Feedstock treating:
Gather delicate, neat and well spaced, fresh, pure, no-sundries, length 1-2cm gynostemma pentaphylla young stem and leaf, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 1-2min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 70-80 DEG C to water content less than 7%;
E. flavouring process:
By the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 0.5-1kg;
F. Titian process:
Gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, and the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product;
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
The processing method of a kind of flavouring dragon palpus gynostemma pentaphylla of the present invention, is characterized in that described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet.Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The processing method of a kind of flavouring dragon of the present invention palpus gynostemma pentaphylla, is characterized in that the described gynostemma pentaphylla young stem and leaf of gathering is for distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
The present invention selects distinctive rich selenium sweet taste gynostemma pentaphylla of bestowing favour fresh and tender cauline leaf point to be raw material, adopts science production technology, and producing strand dragon must tea, and to be drunk tea every day raising immunity by people, control disease of digestive tract, prevents and treats pharyngitis, significantly improve people's quality of life.
The present invention is directed to the problems such as current " three high " crowd and disease of digestive tract crowd increase, the fresh and tender cauline leaf of gynostemma pentaphylla selecting employing organic pattern to produce, apple fumet are raw material, Particular craft is adopted to produce functional health tea, to be drunk tea every day balancing blood pressure by people, reducing blood lipid, improve immunity, control disease of digestive tract, significantly improves people's quality of life.
The present invention has following good effect: 1. overcome the herbaceous taste that common gynostemma pentaphylla tea has, and improves the mouthfeel of gynostemma pentaphylla tea, facilitates the dark development of sweet taste gynostemma pentaphylla, meets consumer demand.2. expand the consumption market of sweet taste gynostemma pentaphylla, facilitate sweet taste gynostemma pentaphylla raw material and produce, driven the structural readjustment of rural industry.3. present invention process is applicable to mechanization production, and effect is high, stay in grade.4. produce product city price in batches more than 6000 yuan/kg, obtain men and women, old and young consumer acceptance, have good DEVELOPMENT PROSPECT.
The present invention has unique products formula Design, selects gynostemma pentaphylla young stem and leaf, apple fumet to be raw material first, meets traditional Chinese medical science combination principle, scientific formulation.The present invention has production technology innovation, from Feedstock treating, complete, spreading for cooling, bake and bank up with earth that dry, gynostemma pentaphylla cauline leaf absorption apple fumet becomes divisional processing, Titian, the processing step of screening defines complete sweet taste gynostemma pentaphylla flavored type dragon must the processing technology of tea, to ensure that when gynostemma pentaphylla tea brews under soup look natural emerald green prerequisite, solving the gynostemma pentaphylla tea product that existing market sells has gramineous problem.The present invention has product quality excellence, product is moisture lower than 5%, gypenosides content is greater than 2%, 18 seed amino acid total amounts and is greater than 12%, containing more than selenium 0.25mg/kg, brew soup look emerald green, tasty and refreshing, there are pleasant fruital taste and the intrinsic sweet fragrance of gynostemma pentaphylla, overcome the herbaceous taste that common gynostemma pentaphylla tea has.The present invention has product function uniqueness, product have balancing blood pressure, reducing blood lipid, significantly improve immunity, control enterogastric diseases function.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1: the processing method of a kind of flavouring dragon of the present invention palpus gynostemma pentaphylla, the processing method of a kind of flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 1cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 1min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 70 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 2
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 1cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 1min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 70 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 1kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 3
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 1cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 1min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 80 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 4
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 1cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 1min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 80 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 1kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 5
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 1cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 2min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 70 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 6
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 1cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 2min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 70 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 1kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 7
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 1cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 2min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 80 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 8
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 1cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 2min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 80 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 1kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 9
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 2cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 1min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 70 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 10
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 2cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 1min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 70 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 1kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 11
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 2cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 1min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 80 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 12
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 2cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 1min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 80 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 1kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 13
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 2cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 2min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 70 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 14
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 2cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 2min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 70 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 1kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 15
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 2cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 2min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 80 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 16
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. Feedstock treating: delicate, neat and well spaced, fresh, pure, no-sundries, length 2cm gynostemma pentaphylla young stem and leaf of gathering, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 2min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture content with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 80 DEG C to water content less than 7%;
E. flavouring process: by the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 1kg;
F. Titian process: the gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, and fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
The described gynostemma pentaphylla young stem and leaf of gathering is distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Claims (3)
1. a processing method for flavouring dragon palpus gynostemma pentaphylla, is characterized in that comprising following steps: a. Feedstock treating:
Gather delicate, neat and well spaced, fresh, pure, no-sundries, length 1-2cm gynostemma pentaphylla young stem and leaf, eluriate 2 times with the natural mountain spring water without any pollution, timely thin stand 2cm is thick, drains away the water;
B. complete process: complete instantaneously with steam inactivation machine, to complete 1-2min with the water vapour of 100 DEG C;
C. spreading for cooling process: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, removes cauline leaf surface moisture with electric fan auxiliary blowing 15min and is cooled to 25 DEG C;
D. drying is cured: will removing surface moisture the gynostemma pentaphylla cauline leaf being cooled to 25 DEG C is placed in the dryer inner drying 20min of 70-80 DEG C to water content less than 7%;
E. flavouring process
By the gynostemma pentaphylla cauline leaf of moisture less than 7% by every hundred kilograms of even spraying apple fumet 0.5-1kg;
F. Titian process:
Gynostemma pentaphylla after flavouring process is put into fragrance extracting machine, and the 1min time is warming up to 100 DEG C and duration 1min, takes out and enters between buffering, treat that temperature is reduced to 25 DEG C and enters bolting house again;
G. screen: the gynostemma pentaphylla dragon after Titian process must be picked removal of impurities by tea, must in green, smell delicate fragrance, micro-sweet product;
Described apple fumet be apple broken, squeeze, filter, refrigerate for subsequent use.
2. according to the processing method of a kind of flavouring dragon palpus gynostemma pentaphylla according to claim 1, it is characterized in that described apple fumet processing method, comprise following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, crude fruit has green flavor, fruit juice meta-acid is puckery and lack sweet taste, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: remove the peel stoning after liquor potassic permanganate apple being put into 0.1% soaks 10-15 minute, drain with after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the block sheet apple drained being cut into 0.5-1 centimeter square, then press apple: the mass ratio mixing of ultra-pure water 1:3, within homogenate 15-20 minute in high-capacity and high-speed refiner, obtain cider suspension; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, filtration is carried out to cider suspension and obtain apple fumet; Preserve: the refrigerator and cooled apple fumet obtained being left in 4 DEG C is hidden for subsequent use.
3., according to the processing method of a kind of flavouring dragon palpus gynostemma pentaphylla according to claim 1, it is characterized in that the described gynostemma pentaphylla young stem and leaf of gathering is for distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
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| CN105767386A (en) * | 2016-04-27 | 2016-07-20 | 湖北省农业科学院农业经济技术研究所 | Sweet gynostemma pentaphylla tea and processing method thereof |
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Denomination of invention: A processing method for enhancing the fragrance of Longxu Gynostemma pentaphyllum Granted publication date: 20151209 Pledgee: Industrial and Commercial Bank of China Enshi Branch Pledgor: HUBEI SENDO STAR BIO-TECHNOLOGY CO.,LTD. Registration number: Y2024980018959 |
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