CN103750493A - Preparation method for flowery banana instant beverage - Google Patents
Preparation method for flowery banana instant beverage Download PDFInfo
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- CN103750493A CN103750493A CN201410029290.2A CN201410029290A CN103750493A CN 103750493 A CN103750493 A CN 103750493A CN 201410029290 A CN201410029290 A CN 201410029290A CN 103750493 A CN103750493 A CN 103750493A
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 37
- 235000013361 beverage Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000005561 Musa balbisiana Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 34
- 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 24
- 239000000463 material Substances 0.000 claims abstract description 24
- 239000003205 fragrance Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 16
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 16
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims abstract description 7
- 239000000706 filtrate Substances 0.000 claims abstract description 7
- 240000005385 Jasminum sambac Species 0.000 claims abstract 3
- 240000008790 Musa x paradisiaca Species 0.000 claims description 33
- 239000007788 liquid Substances 0.000 claims description 20
- 244000242564 Osmanthus fragrans Species 0.000 claims description 14
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 14
- 239000012141 concentrate Substances 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 229940079593 drug Drugs 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 6
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 2
- 241000723353 Chrysanthemum Species 0.000 abstract description 14
- 241000207840 Jasminum Species 0.000 abstract description 13
- 241000234295 Musa Species 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000004304 visual acuity Effects 0.000 abstract description 2
- 235000019082 Osmanthus Nutrition 0.000 abstract 2
- 241000333181 Osmanthus Species 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- 235000021015 bananas Nutrition 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
- 238000001914 filtration Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- XGFJCRNRWOXGQM-UHFFFAOYSA-N hot-2 Chemical compound CCSC1=CC(OC)=C(CCNO)C=C1OC XGFJCRNRWOXGQM-UHFFFAOYSA-N 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 240000000905 Nymphoides indica Species 0.000 description 1
- 235000017590 Nymphoides indica Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method for a flowery banana instant beverage. The preparation method comprises the following steps of (1) performing pulping and enzymolysis on bananas, and adjusting the pH value of material liquor through citric acid until the pH value is 3.4-3.6 to prepare enzymolysis material liquor; (2) respectively grinding jasmines, chrysanthemum, honeysuckle and sweet-scented osmanthus into powder, adding water into the jasmine, chrysanthemum, honeysuckle and sweet-scented osmanthus powder for extraction according to a certain ratio, filtering, concentrating filtrate, and uniformly mixing the concentrated liquor and the enzymolysis material liquor according to the weight ratio of 1:(10-20) to obtain mixed material liquor; and (3) adding a little of sorbitol and beta-cyclodextrin into the mixed material liquor, uniformly mixing, sterilizing and homogenizing, performing spray-drying to obtain powder, and bagging the powder. The prepared beverage is rich in nutrition, tastes delicious, has bright color, unique banana fragrance and mellow flower fragrance and also has the effects of tonifying stomach, improving digestion, clearing blood toxin and nourishing the liver to improve visual acuity.
Description
Technical field
The present invention relates to a kind of processing method of fruit beverage, be specifically related to a kind of preparation method containing fragrance of a flower bajiao banana instant beverage.
Background technology
Banana is the important plant resources of tropical and subtropical zone area one class.One of the bajiao banana of cultivation famous fruit that is tropical and subtropical region, also can be in order to for grain.Contain rich in protein, fat, dietary fiber and a large amount of water-solubility vegetable fibres etc., belong to high potassium food, the content of magnesium is also very abundant.There is the increased blood pressure of preventing and muscle cramp, can maintain normal blood pressure and heartbeat, eliminate fatigue, the effect relaxing bowel.China greatly develops bajiao banana plant husbandry in recent years, whole nation bajiao banana class fruit gross annual output amount constantly expands, and bajiao banana is as the typical torrid zone, subtropical fruit, has sweetness, salubrious, unique flavor, the outstanding feature such as nutritious, add that bajiao banana is difficult for staying for a long time, be especially applicable to the various drinks of processing.
Occurred in the market with bajiao banana being that raw material is made beverage, its outward appearance, mouthfeel, smell are all undesirable, and health-care effect is also very single, and consumer is difficult for accepting.Jasmine, chrysanthemum, honeysuckle and sweet osmanthus are several frequently seen edible fresh flowers, also have certain health care.So bajiao banana is carried out to further deep processing, not only make the nutrition of beverage further strengthen, also enriched the kind of beverage simultaneously, there are good market prospects.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method containing fragrance of a flower bajiao banana instant beverage, the beverage that makes is nutritious, mouthfeel better, bright in colour, there is unique bajiao banana fragrance and with the strong fragrance of a flower, the effect that simultaneously there is stomach strengthening and digestion promoting, removing summer-heat blood poison, nourishes the liver to improve visual acuity.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
Containing a preparation method for fragrance of a flower bajiao banana instant beverage, its step is as follows:
1) by after bajiao banana peeling, putting into concentration and be 1～1.5% solution of sodium bisulfite soaks 2～4 minutes, putting into boiling water quick-boils boiling hot 1～2 minute again, pull out and drain, add 1～2 times of water making beating, in the pulp obtaining, add 0.01～0.03% pectase, under 40～45 ℃ of conditions, enzymolysis is 3～5 hours, and be 3.4～3.6 by citric acid adjusting material liquid pH value, cross 100 mesh sieves, make enzymolysis feed liquid;
2) Jasmine, chrysanthemum, honeysuckle, sweet osmanthus being ground into respectively to granularity is 80～100 object powder, by the weight ratio of 1～2:1～2:1～2:1～2, mixes, and obtains material powder;
3) material powder is placed in to tank, adds the water soaking 1～3 hour of 10～15 times of weight, refluxing extraction 1～3 time, each 0.5～1 hour, to filter, filtrate is evaporated to the concentrate of counting 0.2～0.5g/mL with crude drug at 50～55 ℃;
4) the weight ratio allotment of concentrate and enzymolysis feed liquid being pressed to 1:10～20 evenly, obtains mixed liquor;
5) in mixed liquor, add the D-sorbite of mixed liquor weight 1～3% and 0.01～0.2% beta-schardinger dextrin-, mix, sterilization, under 50～60 ℃, 25～30MPHa pressure conditions, homogeneous 1～3 time, the more spray-dried powder that makes, with the packed bag of 8g/, obtain containing fragrance of a flower bajiao banana instant beverage.
In step 5), described spray-dired EAT is 120～160 ℃, and leaving air temp is 60～70 ℃, and feeding temperature is 50～60 ℃.
In step 5), the mode of described sterilization is pasteurization.
Step 2), in, the weight ratio of described Jasmine, chrysanthemum, honeysuckle, sweet osmanthus powder is 1:1:1:1.
In step 4), the weight ratio of described concentrate and enzymolysis feed liquid is 1:15.
When instant beverage of the present invention eats, get one bag of instant beverage xeraphium and be dissolved in ℃ warm water of 500mL70～90, drinkable.
The present invention is containing the preparation method of fragrance of a flower bajiao banana instant beverage, take bajiao banana as primary raw material, wide material sources, its preparation method is simple and easy to control, the temperature of preparation process is lower, can reduce the destruction to nutritional labeling in bajiao banana, and bajiao banana is through the embedding of color retention, enzymolysis processing and beta-schardinger dextrin-, can effectively prevent beverage preparation bajiao banana raw material generation brown stain, improve greatly the quality of beverage.The present invention be take Jasmine, chrysanthemum, honeysuckle and sweet osmanthus as flavouring colour-regulating raw material, makes to make beverage flowery odour strong, lovely luster, alimentary health-care function is various, then through citric acid and D-sorbite seasoning, makes beverage sour-sweet moderate, conveniently drink, mouthfeel is greatly improved.
The specific embodiment
With specific embodiment, be described further below, but the present invention is not limited to these embodiment.
Embodiment 1
Containing a preparation method for fragrance of a flower bajiao banana instant beverage, its step is as follows:
1) by after bajiao banana peeling, putting into concentration and be 1.3% solution of sodium bisulfite soaks 3 minutes, putting into boiling water quick-boils boiling hot 2 minutes again, pull out and drain, add 2 times of water making beating, in the pulp obtaining, add 0.02% pectase, under 43 ℃ of conditions, enzymolysis is 4 hours, and be 3.5 by citric acid adjusting material liquid pH value, cross 100 mesh sieves, make enzymolysis feed liquid;
2) Jasmine, chrysanthemum, honeysuckle, sweet osmanthus being ground into respectively to granularity is 90 object powder, by the weight ratio of 1:1:1:1, mixes Jasmine, chrysanthemum, honeysuckle, sweet osmanthus powder, obtains material powder;
3) material powder is placed in to tank, adds the water soaking 2 hours of 13 times of weight, refluxing extraction 2 times, each 1 hour, to filter, filtrate is evaporated to the concentrate of counting 0.3g/mL with crude drug at 53 ℃;
4) the weight ratio allotment of concentrate and enzymolysis feed liquid being pressed to 1:15 evenly, obtains mixed liquor;
5) in mixed liquor, add the D-sorbite of mixed liquor weight 2% and 0.1% beta-schardinger dextrin-, mix, adopt pasteurization sterilization, under 55 ℃, 27MPHa pressure conditions, put into homogenizer homogeneous 2 times, the rear spray-dried powder that makes again, with the packed bag of 8g/, obtain containing fragrance of a flower bajiao banana instant beverage; Wherein spray-dired EAT is 140 ℃, and leaving air temp is 65 ℃, and feeding temperature is 55 ℃.
Embodiment 2
Containing a preparation method for fragrance of a flower bajiao banana instant beverage, its step is as follows:
1) by after bajiao banana peeling, putting into concentration and be 1.5% solution of sodium bisulfite soaks 2 minutes, putting into boiling water quick-boils boiling hot 2 minutes again, pull out and drain, add 2 times of water making beating, in the pulp obtaining, add 0.03% pectase, under 40 ℃ of conditions, enzymolysis is 5 hours, and be 3.4 by citric acid adjusting material liquid pH value, cross 100 mesh sieves, make enzymolysis feed liquid;
2) Jasmine, chrysanthemum, honeysuckle, sweet osmanthus being ground into respectively to granularity is 80 object powder, by the weight ratio of 2:1:1:2, mixes Jasmine, chrysanthemum, honeysuckle, sweet osmanthus powder, obtains material powder;
3) material powder is placed in to tank, adds the water soaking 3 hours of 15 times of weight, refluxing extraction 3 times, each 0.5 hour, to filter, filtrate is evaporated to the concentrate of counting 0.5g/mL with crude drug at 50 ℃;
4) the weight ratio allotment of concentrate and enzymolysis feed liquid being pressed to 1:10 evenly, obtains mixed liquor;
5) in mixed liquor, add the D-sorbite of mixed liquor weight 3% and 0.01% beta-schardinger dextrin-, mix, adopt pasteurization sterilization, under 60 ℃, 25MPHa pressure conditions, put into homogenizer homogeneous 3 times, the rear spray-dried powder that makes again, with the packed bag of 8g/, obtain containing fragrance of a flower bajiao banana instant beverage; Wherein spray-dired EAT is 160 ℃, and leaving air temp is 60 ℃, and feeding temperature is 60 ℃.
Embodiment 3
Containing a preparation method for fragrance of a flower bajiao banana instant beverage, its step is as follows:
1) by after bajiao banana peeling, putting into concentration and be 1% solution of sodium bisulfite soaks 4 minutes, putting into boiling water quick-boils boiling hot 1 minute again, pull out and drain, add 1 times of water making beating, in the pulp obtaining, add 0.01% pectase, under 45 ℃ of conditions, enzymolysis is 3 hours, and be 3.6 by citric acid adjusting material liquid pH value, cross 100 mesh sieves, make enzymolysis feed liquid;
2) Jasmine, chrysanthemum, honeysuckle, sweet osmanthus being ground into respectively to granularity is 80～100 object powder, by the weight ratio of 1:2:2:1, mixes Jasmine, chrysanthemum, honeysuckle, sweet osmanthus powder, obtains material powder;
3) material powder is placed in to tank, adds the water soaking 1 hour of 10 times of weight, refluxing extraction 1 hour, filters, and filtrate is evaporated to the concentrate of counting 0.2g/mL with crude drug at 55 ℃;
4) the weight ratio allotment of concentrate and enzymolysis feed liquid being pressed to 1:20 evenly, obtains mixed liquor;
5) in mixed liquor, add the D-sorbite of mixed liquor weight 1% and 0.2% beta-schardinger dextrin-, mix, adopt pasteurization sterilization, under 50 ℃, 30MPHa pressure conditions, put into homogenizer homogeneous, the rear spray-dried powder that makes again, with the packed bag of 8g/, obtain containing fragrance of a flower bajiao banana instant beverage; Wherein spray-dired EAT is 120 ℃, and leaving air temp is 70 ℃, and feeding temperature is 50 ℃.
Embodiment 4
Containing a preparation method for fragrance of a flower bajiao banana instant beverage, its step is as follows:
1) by after bajiao banana peeling, putting into concentration and be 1.2% solution of sodium bisulfite soaks 3 minutes, putting into boiling water quick-boils boiling hot 1 minute again, pull out and drain, add 1 times of water making beating, in the pulp obtaining, add 0.02% pectase, under 42 ℃ of conditions, enzymolysis is 5 hours, and be 3.5 by citric acid adjusting material liquid pH value, cross 100 mesh sieves, make enzymolysis feed liquid;
2) Jasmine, chrysanthemum, honeysuckle, sweet osmanthus being ground into respectively to granularity is 100 object powder, by the weight ratio of 2:1:1:1, mixes Jasmine, chrysanthemum, honeysuckle, sweet osmanthus powder, obtains material powder;
3) material powder is placed in to tank, adds the water soaking 3 hours of 12 times of weight, refluxing extraction 2 times, each 1 hour, to filter, filtrate is evaporated to the concentrate of counting 0.4g/mL with crude drug at 52 ℃;
4) the weight ratio allotment of concentrate and enzymolysis feed liquid being pressed to 1:16 evenly, obtains mixed liquor;
5) in mixed liquor, add the D-sorbite of mixed liquor weight 3% and 0.01% beta-schardinger dextrin-, mix, adopt pasteurization sterilization, again under 52 ℃, 26MPHa pressure conditions, homogeneous 2 times, the rear spray-dried powder that makes, with the packed bag of 8g/, obtain containing fragrance of a flower bajiao banana instant beverage; Wherein spray-dired EAT is 150 ℃, and leaving air temp is 65 ℃, and feeding temperature is 55 ℃.
Claims (5)
1. containing a preparation method for fragrance of a flower bajiao banana instant beverage, its step is as follows:
1) by after bajiao banana peeling, putting into concentration and be 1～1.5% solution of sodium bisulfite soaks 2～4 minutes, putting into boiling water quick-boils boiling hot 1～2 minute again, pull out and drain, add 1～2 times of water making beating, in the pulp obtaining, add 0.01～0.03% pectase, under 40～45 ℃ of conditions, enzymolysis is 3～5 hours, and be 3.4～3.6 by citric acid adjusting material liquid pH value, cross 100 mesh sieves, make enzymolysis feed liquid;
2) Jasmine, chrysanthemum, honeysuckle, sweet osmanthus being ground into respectively to granularity is 80～100 object powder, by the weight ratio of 1～2:1～2:1～2:1～2, mixes, and obtains material powder;
3) material powder is placed in to tank, adds the water soaking 1～3 hour of 10～15 times of weight, refluxing extraction 1～3 time, each 0.5～1 hour, to filter, filtrate is evaporated to the concentrate of counting 0.2～0.5g/mL with crude drug at 50～55 ℃;
4) the weight ratio allotment of concentrate and enzymolysis feed liquid being pressed to 1:10～20 evenly, obtains mixed liquor;
5) in mixed liquor, add the D-sorbite of mixed liquor weight 1～3% and 0.01～0.2% beta-schardinger dextrin-, mix, sterilization, under 50～60 ℃, 25～30MPa pressure conditions, homogeneous 1～3 time, the more spray-dried powder that makes, with the packed bag of 8g/, obtain containing fragrance of a flower bajiao banana instant beverage.
2. preparation method according to claim 1, is characterized in that: described spray-dired EAT is 120～160 ℃, and leaving air temp is 60～70 ℃, and feeding temperature is 50～60 ℃.
3. preparation method according to claim 1, is characterized in that: the mode of described sterilization is pasteurization.
4. preparation method according to claim 1, is characterized in that: the weight ratio of described Jasmine, chrysanthemum, honeysuckle, sweet osmanthus powder is 1:1:1:1.
5. preparation method according to claim 1, is characterized in that: the weight ratio of described concentrate and enzymolysis feed liquid is 1:15.
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| CN201410029290.2A CN103750493A (en) | 2014-01-22 | 2014-01-22 | Preparation method for flowery banana instant beverage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543139A (en) * | 2015-02-10 | 2015-04-29 | 余芳 | Production method of potentilla anserina fruit tea powder |
| CN105851767A (en) * | 2016-06-08 | 2016-08-17 | 云南中烟工业有限责任公司 | Cigarette auxiliary drink with irritation reducing effect and application thereof |
| CN106107263A (en) * | 2016-06-22 | 2016-11-16 | 广西健美乐食品有限公司 | A kind of preparation method of yellow olive juice |
| CN106721696A (en) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | A kind of preparation method of low sugar Momordica grosvenori drink made from flower |
| CN115644341A (en) * | 2022-11-07 | 2023-01-31 | 山东蓝奥生物技术有限公司 | Preparation method and application of flower zymolyte |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1481697A (en) * | 2003-07-22 | 2004-03-17 | 张仕均 | Bagged lutangtou kudin tea |
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| CN101181040A (en) * | 2007-12-07 | 2008-05-21 | 华南理工大学 | Method for preparing bananas powder with good recovery properties of water and non-agglomeration |
| CN101341976A (en) * | 2008-05-23 | 2009-01-14 | 东莞市利泉和食品有限公司 | Maltose foods with additive flower extracting liquid, beverage prescription and preparation method |
| CN103404922A (en) * | 2013-08-30 | 2013-11-27 | 桂林白石润东百香果开发有限公司 | Preparation method of passion fruit beverage |
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| CN1481697A (en) * | 2003-07-22 | 2004-03-17 | 张仕均 | Bagged lutangtou kudin tea |
| CN1864553A (en) * | 2006-06-26 | 2006-11-22 | 杨公明 | A method for preparing whole powder of banana |
| CN101181040A (en) * | 2007-12-07 | 2008-05-21 | 华南理工大学 | Method for preparing bananas powder with good recovery properties of water and non-agglomeration |
| CN101341976A (en) * | 2008-05-23 | 2009-01-14 | 东莞市利泉和食品有限公司 | Maltose foods with additive flower extracting liquid, beverage prescription and preparation method |
| CN103404922A (en) * | 2013-08-30 | 2013-11-27 | 桂林白石润东百香果开发有限公司 | Preparation method of passion fruit beverage |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104543139A (en) * | 2015-02-10 | 2015-04-29 | 余芳 | Production method of potentilla anserina fruit tea powder |
| CN105851767A (en) * | 2016-06-08 | 2016-08-17 | 云南中烟工业有限责任公司 | Cigarette auxiliary drink with irritation reducing effect and application thereof |
| CN106107263A (en) * | 2016-06-22 | 2016-11-16 | 广西健美乐食品有限公司 | A kind of preparation method of yellow olive juice |
| CN106721696A (en) * | 2016-11-30 | 2017-05-31 | 桂林实力科技有限公司 | A kind of preparation method of low sugar Momordica grosvenori drink made from flower |
| CN115644341A (en) * | 2022-11-07 | 2023-01-31 | 山东蓝奥生物技术有限公司 | Preparation method and application of flower zymolyte |
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