CN106418080A - Processing technology of sedum aizoon drink - Google Patents
Processing technology of sedum aizoon drink Download PDFInfo
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- CN106418080A CN106418080A CN201610873879.XA CN201610873879A CN106418080A CN 106418080 A CN106418080 A CN 106418080A CN 201610873879 A CN201610873879 A CN 201610873879A CN 106418080 A CN106418080 A CN 106418080A
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- Prior art keywords
- aizoon stonecrop
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- tea
- aizoon
- stonecrop
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- 241000218093 Phedimus aizoon Species 0.000 title claims abstract description 96
- 238000005516 engineering process Methods 0.000 title claims abstract description 20
- 241001122767 Theaceae Species 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 25
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000015165 citric acid Nutrition 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 235000020357 syrup Nutrition 0.000 claims description 17
- 239000006188 syrup Substances 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 15
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 6
- 229940081974 saccharin Drugs 0.000 claims description 6
- 235000019204 saccharin Nutrition 0.000 claims description 6
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 238000003754 machining Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000010564 aerobic fermentation Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 238000009924 canning Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 39
- 229920003266 Leaf® Polymers 0.000 description 15
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 241000235342 Saccharomycetes Species 0.000 description 5
- 240000005319 Sedum acre Species 0.000 description 5
- 235000014327 Sedum acre Nutrition 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 244000131316 Panax pseudoginseng Species 0.000 description 4
- 235000003181 Panax pseudoginseng Nutrition 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000220284 Crassulaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000220286 Sedum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000008946 yang xin Substances 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention belongs to the technical field of drink processing and specifically discloses a processing technology of a sedum aizoon drink. The processing technology comprises the following steps: (1) sedum aizoon tea leaf preparing; (2) sedum aizoon tea juice preparing; (3) sugar water preparing; 4) blending: the sedum aizoon tea juice, sugar water and citric acids are blended according to the following parts by weight: 40-50 parts of the sedum aizoon tea juice, 2-4 parts of the sugar water and 0.1-0.3 part of the citric acid, and the blended materials are refinedly filtering to obtain the mixed drink; (5) sterilizing and homogenizing; and (6) cooling and canning. Compared with the existing technology, the processing technology retains the nutritional value of the sedum aizoon, removes the sugar in the drink, and enables the sedum aizoon to be drunk by people suffering from diabetes.
Description
Technical field
The invention belongs to technical field of beverage processing, more particularly, to a kind of processing technology of aizoon stonecrop drink.
Background technology
Aizoon stonecrop is Crassulaceae, Sedum perennial meat herbaceous plant, and in every hectogram aizoon stonecrop tender stem, moisture accounts for
87%, protein 2.1g, fatty 0.7g, carbohydrate 8g, crude fibre 1.5g, mineral matter 1.2g, carrotene 2.54mg, have
Machine acid and multivitamin etc..Aizoon stonecrop also has the efficacy of drugs such as dissipate stasis of blood hemostasis, antitoxic heart-soothing and sedative, removing toxicity for detumescence simultaneously.Cause
The efficacy of drugs that this aizoon stonecrop has and nutritive value can not be substituted.
In recent years, aizoon stonecrop is subject to people's attention as a kind of emerging health-care vegetable, and has Yangxin tea, expense dish
The health products such as juice, wine brewing are used for the preventing and treating of angiocardiopathy.Due to containing substantial amounts of carbohydrate, red-spotted stonecrop in aizoon stonecrop
Monosaccharide and disaccharide and polysaccharide, predominantly glucose, sucrose and fructose is comprised in the carbohydrate of pseudo-ginseng.Aizoon stonecrop is made to make
Drink contain substantial amounts of sugar, with sugar material disease patient cannot eat.
Content of the invention
The purpose of the present invention is providing a kind of processing technology of aizoon stonecrop drink, to solve aizoon stonecrop drink sugar content
Too high, suffer from the problem that person with diabetes cannot eat.
In order to achieve the above object, the base case of the present invention is：The processing technology of aizoon stonecrop drink, walks including following
Suddenly：
(1) preparation of aizoon stonecrop tealeaves：Choose aizoon stonecrop fresh leaf uniformly to spread, make to aizoon stonecrop fresh leaf water content
Between 70%-80%；To aizoon stonecrop fresh leaves de-enzyming, then 3-5min is tentatively kneaded to it, then using dryer by its
Dry to water content between 40%-45%；Again aizoon stonecrop fresh leaf is kneaded and rubbed brokenly to blade, be dried process
To water content 7%-9%, obtain aizoon stonecrop tealeaves；
(2) preparation of aizoon stonecrop tea juice：The aizoon stonecrop tealeaves that step (1) is obtained is soaked, according to red-spotted stonecrop three
Seven tealeaves：Water=1:60-1：70 mass fractions, soak 8-10min and obtain tea；Add the 0.2%- that quality is tea quality
0.5% saccharomycete, carries out aerobic fermentation 30-40min to tea；Then Assisted Extraction 6- under 0.50-0.60MPa high pressure
8min, then tea is carried out being filtrated to get aizoon stonecrop tea juice；
(3) preparation of syrup：By edible saccharin：Water=1:The mass fraction modulation of 200-220 obtains syrup；
(4) modulate：Aizoon stonecrop tea juice, syrup, citric acid are allocated according to mass parts fraction, aizoon stonecrop tea juice 40-
50 parts, syrup 2-4 part, citric acid 0.1-0.3 part, carry out refined filtration after allotment and obtain mixing drink；
(5) sterilized, homogeneous：The mixing drink that step (4) is obtained uses 100 DEG C of pressure steam sterilizer sterilization
20min, then carry out high-pressure homogeneous；
(6) cooling, canned：Aseptic be air cooled to 25-30 DEG C carry out canned.
During using above-mentioned processing technology processing aizoon stonecrop drink, in the preparation process of aizoon stonecrop tealeaves, red-spotted stonecrop three
Seven fresh leafs uniformly spread, and make aizoon stonecrop fresh leaf uniformly be dried part moisture.In the preparation process of aizoon stonecrop tea juice,
Using saccharomycete, having fermentation 30-40min is carried out to soaked tea, by fill containing sugar in tea resolve into carbon dioxide and
Water.Enable in tea no longer containing carbohydrate it is ensured that this tea juice supplies the people suffering from diabetes to drink.In syrup preparation process
In, using saccharin exchange syrup, saccharin not carbohydrate containing, but there are enough sugarinesses, the drinking person of this drink can be made to have
Preferably mouthfeel.In the step of modulation, make this drink only with aizoon stonecrop tea juice, syrup, citric acid for raw material, fully
Maintain the content of aizoon stonecrop in this drink, make this drink be rich in nutritive value and the medical value of aizoon stonecrop.With existing
Technology is compared, and this drink, in the case of the nutritive value keeping aizoon stonecrop, eliminates the sugar in drink, enables aizoon stonecrop
Enough giving is suffered from person with diabetes and is drunk.
Preferred version one：Based on scheme preferred, complete in described step (1) and completed using molecular clock；Will be through
Cross the aizoon stonecrop fresh leaf spreading to be placed in evaporimeter, wherein aizoon stonecrop fresh leaf and the quality parts ratio of water are 1：4-5, true
Reciprocal of duty cycle is 0.01-0.04MPa, temperature is 130 DEG C -145 DEG C, scraper plate rotating speed is distillation 3- under conditions of 90-100rad/min
5min.
By high temperature, destroy the activity of enzyme in aizoon stonecrop fresh leaf, prevent polyphenols oxidation；Simultaneously in the mistake of distillation
Cheng Zhong, most caffeine dissolution in aizoon stonecrop fresh leaf, most of free fatty also escapes with water vapour.Caffeine
Too high levels can affect the physiological system of human body, and content of caffeine reduces, the particular person such as neurastheniac, pregnant woman, old man, children
Group is also drinkable；The presence of free fatty can make aizoon stonecrop tealeaves there is old sense of taste, affects the taste of aizoon stonecrop tealeaves,
Remove the flavour that free fatty can not only improve aizoon stonecrop tea, also can lengthen the shelf-life of aizoon stonecrop tea.
Preferred version two：Based on scheme preferred, described step (2) to tea filter entered using 100 mesh sub-sieves
Row coarse filtration, is then filtered with filter paper again.Coarse filtration can filter large granular impurity in tea, is easy to obtain clarified solution, using filter
Paper filters the aizoon stonecrop tea juice that can get height clarification.
Preferred version three：Based on scheme preferred, in described step (2) and step (3) water be ultrafiltration water or distillation
Water.Contain metal ion in common water, aldehydes matter ring hydrogen is easily reacted with metal ion, generate precipitation or shadow
Ring the material of local flavor, therefore tea beverage with water distilled water or ultrafiltration water.
Preferred version four：Based on scheme, preferred version one, preferred version two, any one of preferred version three preferred,
In the whole machining process of described aizoon stonecrop drink, held using glass or ceramic appliance.Metal apparatus contains gold
Belong to ion, can react with the hydrogen on aizoon stonecrop, therefore preferably use glass or ceramic appliance.
Brief description
Fig. 1 is the flow chart of steps of the processing technology embodiment of aizoon stonecrop drink of the present invention；
Fig. 2 is the flow chart of aizoon stonecrop tealeaves preparation process in Fig. 1；
Fig. 3 is the flow chart of aizoon stonecrop tea juice preparation process in Fig. 1.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Taking embodiment 1 as a example describe the processing technology of aizoon stonecrop below in detail, other embodiment and comparative example are in Table 1
Embody, unshowned partly same as Example 1.
The machining process of aizoon stonecrop drink is as shown in figure 1, by syrup and the mixing of aizoon stonecrop tea juice, sterilized, all
Matter, cooling, canned, obtain aizoon stonecrop drink, each step specific operation process is as follows：
(1) preparation of aizoon stonecrop tealeaves：
As shown in Fig. 2 choose aizoon stonecrop fresh leaf uniformly spreading, make the water content 70% of aizoon stonecrop fresh leaf；To red-spotted stonecrop
Pseudo-ginseng fresh leaf carries out molecular clock and completes, and will be placed in evaporimeter through the aizoon stonecrop fresh leaf spreading, wherein aizoon stonecrop
Fresh leaf is 1 with the quality parts ratio of water：3, vacuum be 0.02MPa, temperature be 120 DEG C, scraper plate rotating speed be 80rad/min
Under the conditions of distill 3min；Again 3min is tentatively kneaded to it, be then baked to water content 40% using dryer；Again
Secondary aizoon stonecrop fresh leaf is kneaded is rubbed brokenly to blade, is dried process to water content 7%, obtains aizoon stonecrop tealeaves；
(2) preparation of aizoon stonecrop tea juice：
As shown in figure 3, the aizoon stonecrop tealeaves obtaining step (1) is soaked, according to aizoon stonecrop tealeaves：Water=1:
60 mass fractions soak 8min and obtain tea；Add the saccharomycete of quality for tea quality 0.2%, aerobic is carried out to tea and sends out
Ferment 40min；Then Assisted Extraction 6min under 0.5MPa high pressure, then using 100 mesh sub-sieves, coarse filtration, Ran Houzai are carried out to tea
Carry out being filtrated to get aizoon stonecrop tea juice with filter paper.
The tea juice preparation process of aizoon stonecrop is used for containing aizoon stonecrop tea juice using glass or pottery, to ensure red-spotted stonecrop
Material discord in pseudo-ginseng tea juice holds apparatus and reacts；Using ultrafiltration water or distilled water immersion aizoon stonecrop tea, to ensure
The local flavor of this drink.
(3) preparation of syrup：By edible saccharin：Water=1:200 mass fraction modulation obtains syrup；Ensure that saccharin is abundant
Soluble in water；During this, water is using using ultrafiltration water or distilled water, with ensure syrup taste pure just.
(4) modulate：Aizoon stonecrop tea juice, syrup, citric acid are allocated according to mass fraction, 40 parts of aizoon stonecrop tea juice,
2 parts of syrup, 0.1 part of citric acid, carry out refined filtration and obtain mixing drink after allotment；
(5) sterilized, homogeneous：The mixing drink that step (4) is obtained uses 100 DEG C of pressure steam sterilizer sterilization
20min, then carry out high-pressure homogeneous；
(6) cooling, canned：Aseptic be air cooled to 25 DEG C carry out canned.
It should be noted that the parameter not embodied in table 1, required in embodiment 1 reaching all can be realized within the specific limits
The requirement arrived, these parameters are small on result of the test impact, and here does not illustrate.
Table 1
Respectively detection embodiment 1 make to comparative example 3 the various indexs of beverage, parameter, the result drawing such as table 2 institute
Show：
Table 2
The data drawing that scores is 10 and judges the mean value that personnel are divided score after scoring by 1-10,10 are divided into full marks.
Conclusion：
1. embodiment 1 and comparative example 1, embodiment 1 and comparative example 2 contrast can be seen that the saccharomycete adding in tea
For tea quality more when, glucose sugar in the aizoon stonecrop drink made, sucrose, the content of fructose reduce.Embodiment 1 with right
Ratio 1, embodiment 1 and comparative example 3 contrast, as can be seen that adding, in tea, the saccharomycete accounting for tea weight 0.3%, can make scape
Glucose sugar in its pseudo-ginseng drink, sucrose, the content of fructose are down to relatively low, no bitter taste in the case of adding syrup, and mouthfeel is relatively
Good.
Claims (5)
1. the processing technology of aizoon stonecrop drink is it is characterised in that the processing technology of described aizoon stonecrop drink includes following step
Suddenly：
（1）The preparation of aizoon stonecrop tealeaves：Choose aizoon stonecrop fresh leaf uniformly to spread, make aizoon stonecrop fresh leaf water content 70%-
Between 80%；To aizoon stonecrop fresh leaves de-enzyming, then 3-5min is tentatively kneaded to it, then using dryer be baked to
Water content is between 40%-45%；Again aizoon stonecrop fresh leaf is kneaded and rubbed brokenly to blade, be dried process to water content
7%-9%, obtains aizoon stonecrop tealeaves；
（2）The preparation of aizoon stonecrop tea juice：By step（1）The aizoon stonecrop tealeaves obtaining is soaked, according to aizoon stonecrop tea
Leaf：Water=1:60-1：70 mass fractions, soak 8-10min and obtain tea；Add the ferment of the 0.2%-0.5% that quality is tea quality
Female bacterium, carries out aerobic fermentation 30-40min to tea；Then Assisted Extraction 6-8min under 0.5-0.6MPa high pressure, then to tea
Carry out being filtrated to get aizoon stonecrop tea juice；
（3）The preparation of syrup：By edible saccharin：Water=1:The mass fraction modulation of 200-220 obtains syrup；
（4）Modulation：Aizoon stonecrop tea juice, syrup, citric acid are allocated according to mass fraction, aizoon stonecrop tea juice 40-50 part：Sugar
Water 2-4 part：Citric acid 0.1-0.3 part, carries out refined filtration and obtains mixing drink after allotment；
（5）Sterilized, homogeneous：By step（4）The mixing drink obtaining uses 100 DEG C of pressure steam sterilizer sterilization 20min, then
Carry out high-pressure homogeneous；
（6）Cooling, canned：Aseptic be air cooled to 25-30 DEG C carry out canned.
2. the processing technology of aizoon stonecrop drink as claimed in claim 1 is it is characterised in that described step（1）In complete and adopt
Completed with molecular clock；To be placed in evaporimeter through the aizoon stonecrop fresh leaf spreading, wherein the matter of aizoon stonecrop fresh leaf and water
Amount portion rate is 1：3-5, vacuum be 0.02-0.05MPa, temperature be 120-145 DEG C, scraper plate rotating speed be 80-100rad/
3-4min is distilled under conditions of min.
3. the processing technology of aizoon stonecrop drink as claimed in claim 1 is it is characterised in that described step（2）To tea mistake
Filter carries out coarse filtration using 100 mesh sub-sieves, is then filtered with filter paper again.
4. the processing technology of aizoon stonecrop drink as claimed in claim 1 is it is characterised in that described step（2）And step（3）
Middle water is ultrafiltration water or distilled water.
5. the processing technology of the aizoon stonecrop drink as described in any one of claim 1-4 is it is characterised in that described aizoon stonecrop
In the whole machining process of drink, held using glass or ceramic appliance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610873879.XA CN106418080A (en) | 2016-09-30 | 2016-09-30 | Processing technology of sedum aizoon drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610873879.XA CN106418080A (en) | 2016-09-30 | 2016-09-30 | Processing technology of sedum aizoon drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418080A true CN106418080A (en) | 2017-02-22 |
Family
ID=58171591
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610873879.XA Pending CN106418080A (en) | 2016-09-30 | 2016-09-30 | Processing technology of sedum aizoon drink |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935822A (en) * | 2018-09-19 | 2018-12-07 | 沛县新太阳野生蔬菜种植专业合作社 | A kind of aizoon stonecrop fermented tea and preparation method thereof |
| CN112841484A (en) * | 2021-02-02 | 2021-05-28 | 启田生物科技(大连)有限公司 | High-calcium vegetable fermentation liquor and preparation method thereof |
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| CN1875787A (en) * | 2006-06-30 | 2006-12-13 | 张学海 | Health tea drink of Aizoon stonecrop herb |
| CN101066083A (en) * | 2007-06-07 | 2007-11-07 | 张学海 | Health tea of aizoon stonecrop herb |
| CN101180998A (en) * | 2006-11-14 | 2008-05-21 | 刘国忠 | Gold vinegar tea beverage and manufacturing technology |
| CN102389012A (en) * | 2011-11-15 | 2012-03-28 | 王士刚 | Preparation method of yangxin vegetable health-protection tea |
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| CN1875787A (en) * | 2006-06-30 | 2006-12-13 | 张学海 | Health tea drink of Aizoon stonecrop herb |
| CN101180998A (en) * | 2006-11-14 | 2008-05-21 | 刘国忠 | Gold vinegar tea beverage and manufacturing technology |
| CN101066083A (en) * | 2007-06-07 | 2007-11-07 | 张学海 | Health tea of aizoon stonecrop herb |
| CN102389012A (en) * | 2011-11-15 | 2012-03-28 | 王士刚 | Preparation method of yangxin vegetable health-protection tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108935822A (en) * | 2018-09-19 | 2018-12-07 | 沛县新太阳野生蔬菜种植专业合作社 | A kind of aizoon stonecrop fermented tea and preparation method thereof |
| CN112841484A (en) * | 2021-02-02 | 2021-05-28 | 启田生物科技(大连)有限公司 | High-calcium vegetable fermentation liquor and preparation method thereof |
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