CN1038810C - Method for prepn. of natural birch liquid beverage series and its fresh keeping - Google Patents
Method for prepn. of natural birch liquid beverage series and its fresh keeping Download PDFInfo
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- CN1038810C CN1038810C CN 92114233 CN92114233A CN1038810C CN 1038810 C CN1038810 C CN 1038810C CN 92114233 CN92114233 CN 92114233 CN 92114233 A CN92114233 A CN 92114233A CN 1038810 C CN1038810 C CN 1038810C
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- birch
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Abstract
The present invention relates to a method for preserving birch liquid and preparing natural beverages, which comprises: 1. filtering, disinfecting and filling birch liquid collected during liquid collecting time to obtain a finished product; 2. concentrating raw liquid in a vacuum state, and preserving the concentrated raw liquid; during preparing a beverage, adding softening water to dilute constant volume in order to restore the components of the raw liquid before concentration, sterilizing and filling to obtain a finished product, or diluting the concentrated liquid by adding softening water, then adding sugar, sour material and spice, sterilizing and filling to obtain a finished product; 3. adding sugar to fresh birch liquid and preserving the birch liquid added with sugar; during preparing a beverage, diluting the preserved fresh birch liquid until the fresh birch liquid contains 7% of raw liquid, adding right quantities of sour material and spice, filtering, sterilizing and filling to obtain a finished product.
Description
The present invention relates to a kind of compound method of beverage, particularly a kind of method with birch liquid synthetic beverage.
Natural japanese white birch juice contains rich nutrient contents, contain 11 kinds of aliphatic acid according to one's analysis, 17 seed amino acids, 15 kinds of mineral matter elements, and contain monose such as glucose, fructose, mannose, it below all is nutritional labeling to the human body beneficial, so birch liquid is a kind of of great value natural drink, China's birch aboundresources, northeast, North China, northwest, southwest have, area reaches more than 5,000 ten thousand mu, if make beverage, create great wealth can for the mountain area people, for natural drink increases a new series with it.But because of birch liquid comprehensive nutrition, it is equivalent to a kind of microbial culture medium, and is very easily rotten, and taps the restriction that bright liquid is subjected to season, utilize its raw material as synthetic beverage, and fresh-keeping and storage is a big key problem in technology.Have existed since ancient times in the utilization of birch liquid, when the mountain area people go up a hill operation in spring, early have and get the thirsty custom of birch lyolysis, but to the tapping of birch liquid, fresh-keeping, store and utilize, all do not carry out systematic research, so birch liquid resource does not have a large amount of industrial utilizations so far.
Task of the present invention is exactly by systematic research, explores the method for grasping with japanese white birch juice preparing natural beverage, utilizes this abundant and cheap mountain resource, produces the natural health-care beverage of flavour.
Main contents of the present invention are as follows:
Utilize bright birch liquid directly to make natural drink adopting the liquid phase, but the annual liquid phase of adopting is only less than time of one month, other times are made natural drink with the fresh-keeping liquid thin up that vacuum concentrates to original liquid concentration, perhaps with concentrate sugaring, acid and spices, be made into beverage, also can be with the sugaring of birch stoste, the normal temperature sealing is stored, thin up is made beverage to desired concn during preparation of drinks, also can be with the sugaring of birch stoste, add the acid sealing again and store, add water and spices etc. during preparation of drinks and make beverage.
Technical scheme of the present invention:
Adopting the liquid phase except that the birch that has month in every year can directly make the natural drink with bright birch liquid, and the method for whole year production birch juice beverage is as follows:
1, be raw material with the birch concentrated liquor, the birch concentrated liquor is the bright birch liquid fine filtering that will tap, entering triple effect downward film evaporator vacuum is concentrated into concentration and reaches the 48-55% solid content and obtain, with diluting this concentrate through the softening phreatic water of handling of electrodialysis desalinator, add or do not add other beverage with batching, sterilize through plate type heat exchanger again, sterilising temp 80-85 ℃, kept for 15 seconds, carry out Vessel in Negative Pressure Filling then, after the can again in the 70-75 ℃ of Pasteur who carries out 20-30 part clock bacterium not.
The above-mentioned Other Drinks that do not add are that concentrate is diluted to sugared content is 1.05g/100ml with the method for batching synthetic beverage, and acid content is the original liquid component of 0.03g/100ml.
The above-mentioned Other Drinks that add are concentrate dilution to be settled to be equivalent to stoste 70% with the method for batching synthetic beverage, add the sugar material, making sugared content is 6g/100ml, add acid and expect that making acid content is 0.1g/ml, add and twist lemon essence 0.001% butter essence 0.002%, flavoring pear essence 0.15%, more than all be vol.
2, hiding birch liquid with sugar is raw material, and it is the birch liquid fine filtering that will tap that sugar is hidden birch liquid, heats 60-70 ℃, the sugar that adds 40-60%, this seals preservation at normal temperatures with liquid glucose, during synthetic beverage, sugar is hidden birch liquid dilute constant volume, make it contain stoste 7% (volume), sugared content 6.5g/100ml with demineralized water, acid content 0.06g/100ml, essence 0.04ml/100ml with cream again, carry out fine filtering after, heat to 70-75 ℃, time kept 20-30 minute, and packing is carried out pasteurization again.
The specific embodiment of the present invention is as follows:
1, the bright birch liquid that will tap is fresh-keeping through concentration, and at first with the stoste fine filtering, vacuum concentrates under 40-70 ℃ of vacuum 14.5-16mmHg of triple effect falling film type evaporation actuator temperature condition, when concentration reaches the 48%-55% solid content, is concentrate before concentrating.With concentrate preparing natural beverage dual mode is arranged.
A, get concentrate and add the softening phreatic water dilution of handling of electrodialysis desalinator and revert to original liquid component before concentrating, be sugared content 1.05g/ml, acid content 0.03g/100ml, again through plate type heat exchanger sterilization, 80 ℃-85 ℃ 15 seconds of sterilising temp, enter low vacuum filling machine, pack with acidproof three sheet zip-top cans, through pasteurization, sterilising temp 70-75 ℃, time 20-30 minute, i.e. finished product.
B, get concentrate and add to be settled to and be equivalent to contain stoste 70% (capacity) through the softening phreatic water dilution of handling of electrodialysis desalinator, add sugar and expect that making sugared content is 6g/100ml, add the acid material, making acid content is 0.1g/100ml (to twist the sour juice of lemon), spices adds three kinds, lemon extract 0.001%, butter essence 0.002%, flavoring pear essence 0.15%, it below all is vol, through (a) described method sterilization, operations such as Vessel in Negative Pressure Filling are made beverage again.
2, the bright birch liquid sugaring that will tap is fresh-keeping, method is with behind the bright birch liquid fine filtering, be heated to 60-70 ℃ of sugar that adds 40%-60% (weight), stir, the normal temperature sealed storage, the sugaring amount is high more, and storage life is long more, during preparation of drinks, be settled to demineralized water dilution and contain stoste 7% (vol), sugar content 6.5g/100ml, acid content 0.06g/100ml (to twist lemon acid juice), butter essence 0.04g/100ml, after carrying out fine filtering, heat time 20-30 minute to 70-75 ℃, pack with plastic cup while hot, finished product carries out pasteurization.
Advantage of the present invention:
(1) the present invention successfully utilizes this abundant natural forest resource of japanese white birch juice to produce comprehensive nutrition, and the natural health-care beverage of unique flavor is for shaking off poverty and setting out on the road to prosperity of the mountain area people created a new road.
(2) according to adopting the different of liquid phase and Fei Cai liquid time phase, consumer's taste difference, work out a series of birch liquid natural drink prescriptions and manufacturing process, can satisfy production requirement, provide a kind of rare plant mineral water series beverage for consumers in general again.
Claims (4)
1, a kind of method with birch liquid synthetic beverage, it is characterized in that: with the birch concentrated liquor is raw material, said birch concentrated liquor is the bright birch liquid fine filtering that will tap, entering triple effect downward film evaporator vacuum is concentrated into concentration and reaches the 48-55% solid content and obtain, with diluting this concentrate through the softening phreatic water of handling of electrodialysis desalinator, add or do not add Other Drinks with preparing burden, sterilize through plate type heat exchanger again, sterilising temp 80-85 ℃, kept for 15 seconds, carry out Vessel in Negative Pressure Filling then, again under 70-75 ℃ of temperature, carry out 20-30 minute pasteurization after the can.
2, the method with birch liquid synthetic beverage according to claim 1 is characterized in that said dilution is that the birch concentrated liquor is diluted to sugared content is 1.05g/100ml, and acid content is the original liquid component of 0.03g/100ml.
3, the method with birch liquid synthetic beverage according to claim 1 is characterized in that said dilution is the concentrate dilution to be settled to be equivalent to contain stoste 70%, adds the sugar material, and making sugared content is 6g/100ml, adds the acid material, and making its acid content is 0.1g/ml; Add to twist lemon essence 0.001% again, butter essence 0.002%, flavoring pear essence 0.15%, more than all be vol.
4, a kind of method with birch liquid synthetic beverage, it is characterized in that: hiding birch liquid with sugar is raw material, it is the bright birch liquid fine filtering that will tap that said sugar is hidden birch liquid, heat 60-70 ℃, the sugar that adds 40-60% (weight), obtain in the preservation of normal temperature lower seal, sugar is hidden birch liquid dilute constant volume, make it contain stoste 7% (volume) with demineralized water, sugar content 6.5g/100ml, acid content 0.06g/100ml, essence 0.04ml/100ml with cream again, carry out fine filtering after, heat to 70 ℃-75 ℃, time kept 20-30 minute, and packing is carried out pasteurization again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92114233 CN1038810C (en) | 1992-12-11 | 1992-12-11 | Method for prepn. of natural birch liquid beverage series and its fresh keeping |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92114233 CN1038810C (en) | 1992-12-11 | 1992-12-11 | Method for prepn. of natural birch liquid beverage series and its fresh keeping |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1087796A CN1087796A (en) | 1994-06-15 |
| CN1038810C true CN1038810C (en) | 1998-06-24 |
Family
ID=4946848
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92114233 Expired - Fee Related CN1038810C (en) | 1992-12-11 | 1992-12-11 | Method for prepn. of natural birch liquid beverage series and its fresh keeping |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1038810C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100417004C (en) * | 2003-07-23 | 2008-09-03 | 松下电器产业株式会社 | Motor controlling equipment and washer and dryer using the same |
| US20170006891A1 (en) * | 2014-04-30 | 2017-01-12 | Ito En, Ltd. | Method of manufacturing liquid food/beverage and liquid food/beverage manufactured using the method |
| CN110050866A (en) * | 2019-03-19 | 2019-07-26 | 伊春林业科学院 | A kind of preparation of compound fruity japanese white birch juice syrup |
-
1992
- 1992-12-11 CN CN 92114233 patent/CN1038810C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1087796A (en) | 1994-06-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C15 | Extension of patent right duration from 15 to 20 years for appl. with date before 31.12.1992 and still valid on 11.12.2001 (patent law change 1993) | ||
| OR01 | Other related matters | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |