CN115968991A - Preparation method of dendrobium officinale suspension beverage - Google Patents
Preparation method of dendrobium officinale suspension beverage Download PDFInfo
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- CN115968991A CN115968991A CN202310129973.4A CN202310129973A CN115968991A CN 115968991 A CN115968991 A CN 115968991A CN 202310129973 A CN202310129973 A CN 202310129973A CN 115968991 A CN115968991 A CN 115968991A
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Abstract
The invention discloses a preparation method of a dendrobium officinale suspension beverage, belonging to the technical field of food processing and comprising the following steps: (1) Adding a color fixative into the fresh dendrobium officinale strips for color fixation treatment, mixing the fresh dendrobium officinale strips with purified water, and juicing to obtain a wall-broken dendrobium officinale suspension; (2) Filtering the wall-broken dendrobium officinale suspension to obtain a dendrobium officinale filtrate and a dendrobium officinale suspension mixed with crude fibers; (3) adding a sweetening agent into the dendrobium officinale filtrate; (4) Adding the dendrobium officinale filtrate added with the sweetening agent into the dendrobium officinale suspension, adding the composite stabilizer, stirring and then shearing at a high speed to obtain dendrobium officinale suspension liquid; (5) Degassing and sterilizing the dendrobium officinale suspension liquid to obtain the dendrobium officinale suspension beverage. The invention overcomes the problem that the crude fiber is stably dispersed in the solution in a suspension form, fully utilizes the crude fiber mixed dendrobium officinale suspension generated by wall breaking, and realizes the full utilization of dendrobium officinale.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a dendrobium officinale suspension beverage.
Background
Dendrobium officinale (Dendrobium officinale) is a precious Chinese herbal medicine, and the market price can reach thousands of yuan per kilogram. The high-load medicinal value of the wine also goes without saying that especially the stem part is rich in polysaccharide, alkaloid, amino acid, crude fiber and other substances, and has the functions of reducing blood pressure, reducing blood sugar, resisting mutation and resisting tumor besides the functions of promoting the production of body fluid and benefiting the stomach. Therefore, dendrobium officinale is highly popular among consumers.
In the current market, dendrobium officinale is in the form of solid such as dendrobium candidum and dendrobium powder. For beverages, in the existing research, a large number of dendrobium beverages, such as a dendrobium fermented beverage (e.g., a dendrobium officinale fermented probiotic beverage and a preparation method thereof disclosed in the invention patent application with the application publication number of CN 110623180A), a freshly squeezed beverage (e.g., a freshly squeezed dendrobium officinale beverage and a preparation method thereof disclosed in the invention patent application with the application publication number of CN 112471374A), a composite beverage (e.g., a smallanthus sonchifolius, osmanthus fragrans, dendrobium officinale sugar-substituted composite beverage and a preparation method thereof disclosed in the invention patent application with the application publication number of CN 114698754A), a health beverage (e.g., a dendrobium officinale composite solid milk beverage and a production process and a brewing method thereof disclosed in the invention patent application with the application publication number of CN 114114321A), a solid beverage (e.g., a dendrobium officinale composite solid milk beverage and a production process and a brewing method thereof disclosed in the invention patent application with the application publication number of CN 113615736A), and the like. According to the preparation method of the dendrobium beverage, the dendrobium officinale extract is adopted after juicing, the crude fiber of the dendrobium officinale is directly discarded, the crude fiber of the dendrobium officinale cannot be fully utilized, the nutritional ingredients and the quality of the ultimate product are greatly reduced, and meanwhile, the cost investment does not obtain the maximum benefit. The application publication No. CN103300450A discloses a preparation method of a primary pulp beverage of Dendrobium officinale Kimura et Migo, which is a few patents for enhancing the utilization of Dendrobium fibers by cellulase enzymolysis, but the method still selects to discard filter residues after completing the enrichment of original pulp and enzyme extract, causes the loss of raw materials for Dendrobium officinale Kimura et Migo which is a precious Chinese herbal medicine, and also has short plates with insignificant effect, complex process flow and high raw material cost.
The content of crude fiber in the dendrobium officinale is more than 10%, and the reasonable intake of dietary fiber by human bodies is beneficial to intestinal peristalsis, lipid metabolism regulation and colorectal cancer prevention, so how to fully utilize all precious resources of the dendrobium officinale is a main subject to be solved urgently at present. Meanwhile, the desire to stably disperse the crude fibers in a suspension form in a solution is a technical difficulty and a challenge. In addition, if the obtained product integrates all the functions of nutrition and low sugar content of dendrobium officinale, the requirements of most consumers can be met, special people suffering from diabetes and the like are served, the current healthy diet concept is met, and higher market popularization value is endowed.
Disclosure of Invention
The invention aims to provide a preparation method of a dendrobium officinale suspension beverage, and aims to solve the problems that the utilization rate of crude fibers in dendrobium officinale is low in the existing production and processing process of dendrobium officinale beverages.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
the invention relates to a preparation method of a dendrobium officinale suspension beverage, which comprises the following steps:
(1) Adding a color fixative into the fresh dendrobium officinale strips for color protection treatment, mixing the fresh dendrobium officinale strips subjected to color protection treatment with purified water, and juicing to obtain a wall-broken dendrobium officinale suspension;
(2) Filtering the wall-broken dendrobium officinale suspension to obtain a dendrobium officinale filtrate and a dendrobium officinale suspension mixed with crude fibers;
(3) Adding a sweetening agent into the dendrobium officinale filtrate;
(4) Adding the dendrobium officinale filtrate added with the sweetening agent into the dendrobium officinale suspension, adding the composite stabilizer, stirring and then shearing at a high speed to obtain dendrobium officinale suspension liquid;
(5) Degassing and sterilizing the dendrobium officinale suspension liquid to obtain the dendrobium officinale suspension beverage.
Preferably, the weight parts of the raw materials used in the steps (1) to (5) are as follows: 0.5 to 2 portions of dendrobium officinale fresh strips, 0.01 to 0.1 portion of color fixative, 0.05 to 0.25 portion of composite stabilizer, 1 to 10 portions of sweetening agent and 100 portions of purified water.
Preferably, the color fixative is a mixture of ascorbic acid, ethylene diamine tetraacetic acid, citric acid and sodium sulfite.
Preferably, the sweetener added in the step (3) is flavor syrup.
Preferably, the sweetener added in step (3) further comprises at least one of yunzhen sugar, xylitol and stevioside.
The product is sweet and delicious by adopting low sugar or sugar substitute compounding, is suitable for special people such as diabetes mellitus and the like and common people, and has considerable market popularization range.
Preferably, the composite stabilizer added in step (4) is at least two of xanthan gum, pectin, sodium alginate and sodium carboxymethyl cellulose. The sedimentation behavior of the crude fibers can be effectively regulated and controlled by changing the type, concentration, compounding ratio and the like of the stabilizer, the viscosity of the suspension is moderate, larger particles are captured in a space filling grid capable of bearing stress, the gravity directional arrangement of the dendrobium fibers is weakened, the fibers are limited in the backflow area of the suspension, the whole system is kept in balance, and a stable state is achieved.
Preferably, the specific manner of performing color protection treatment on the fresh dendrobium officinale strips in the step (1) is as follows: removing mud and impurities from the fresh dendrobium officinale strips, cleaning, blanching for 5 minutes at 90 ℃, draining water after blanching is finished, and adding a color fixative to soak the fresh dendrobium officinale strips; and (2) juicing the dendrobium officinale fresh strips subjected to color protection treatment by using a wall breaking machine in the step (1), wherein the wall breaking stirring power of the wall breaking machine is 800W, and the working time is 3-6 minutes.
Preferably, 400-mesh filter cloth is adopted in the step (2) to filter the wall-broken dendrobium officinale suspension.
Preferably, the mass parts of the dendrobium officinale filtrate obtained in the step (4) and the dendrobium officinale suspension are the same; the high-speed shearing rate is 10000-15000 rpm, and the shearing time is 2-5 minutes.
Preferably, the specific manner of degassing and sterilizing the dendrobium officinale suspension liquid in the step (5) is as follows: degassing the dendrobium officinale suspension liquid by using a vacuum degassing machine, then carrying out hot filling, capping and sealing, and then placing in water at 100 ℃ for water bath sterilization; the degassing time is 20 to 30 minutes, and the vacuum degree is 0.04 to 0.08MPa; the filling temperature of the hot filling is 75-85 ℃; the sterilization time of the water bath sterilization is 15 to 20 minutes. By adopting degassing operation and mild hot water bath sterilization, the browning and oxidation of nutrient components are effectively inhibited, and good color, aroma and taste can be still maintained on the basis of no addition of preservative and preservative.
Compared with the prior art, the invention has the following beneficial technical effects:
1. according to the preparation method of the dendrobium officinale suspension beverage, the coarse fiber-mixed dendrobium officinale suspension generated by wall breaking is added with the stabilizer, namely the manner of changing the type, concentration and compounding ratio of the stabilizer is changed, so that the settling behavior of the coarse fiber is effectively regulated, the viscosity of the dendrobium officinale suspension is moderate, the dendrobium officinale suspension mixed with the coarse fiber can also be used as a raw material for the dendrobium officinale suspension beverage, the prepared suspension is fresh and odorless, is rich in high dietary fiber, is uniform and stable in tissue state, free of precipitation or layering and good in fluidity, the full utilization approach of the dendrobium officinale is realized, the nutritional value and the cost benefit of an expensive core raw material are maximized, and the dendrobium officinale suspension beverage has the functions of regulating lipid metabolism, preventing colorectal cancer and the like.
2. According to the preparation method of the dendrobium officinale suspension beverage, the flavor syrup is added, at least one of yunzhen sugar, xylitol and stevioside can be added, and the obtained suspension has the unique faint scent and good taste of the dendrobium officinale, and is low in sugar or sugar substitute, so that the dendrobium officinale suspension beverage is suitable for the common public and also comprises diabetics.
3. The preparation method of the dendrobium officinale suspension beverage adopts a vacuum degasser to degas and sterilize in a water bath, effectively inhibits the browning and oxidation of nutrient components, and can still keep good color, aroma and taste on the basis of not adding a preservative and an antiseptic.
Drawings
FIG. 1 is a diagram of a vial of the suspension prepared in examples 1, 2, 3;
FIG. 2 is a graph showing the stability of a suspension without a stabilizer compared with the suspension prepared in example 1 at 4 ℃ under refrigeration with the lapse of days of standing.
Detailed Description
The technical solution of the present invention is further specifically described below by specific examples, which are provided for illustration of the present invention and are not intended to limit the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
Example 1
The preparation method of the dendrobium officinale suspension beverage related to the embodiment comprises the following steps:
(1) Preparing a wall-broken dendrobium officinale suspension: removing soil and impurities from 0.5 mass part of fresh dendrobium officinale strips, and cleaning; blanching at 90 deg.C for 5 min, and draining; adding compound color fixative (0.01 parts by mass of ascorbic acid, 0.01 parts by mass of ethylene diamine tetraacetic acid, 0.1 parts by mass of citric acid and 0.1 parts by mass of sodium sulfite) to soak fresh dendrobium officinale strips, and performing color protection treatment; mixing the color-protected fresh dendrobium officinale strips with 100 parts by mass of purified water, and juicing by using a multifunctional wall breaking machine to obtain the wall-broken dendrobium officinale suspension, wherein the wall-breaking stirring power of the wall breaking machine is 800W, and the working time is 3-6 minutes.
(2) Separating the dendrobium officinale filtrate from the dendrobium officinale suspension: filtering the wall-broken dendrobium officinale suspension through 400-mesh filter cloth to obtain 50 parts by mass of dendrobium officinale filtrate and 50 parts by mass of dendrobium officinale suspension mixed with crude fibers.
(3) Preparing sugar liquor: adding 2 parts of flavored syrup into 50 parts of dendrobium officinale filtrate by mass at room temperature, fully dissolving, adding 4 parts of yunzhen sugar by mass, and obtaining sugar liquor after fully dissolving.
(4) Preparing the dendrobium officinale suspension feed liquid: adding the sugar solution into 50 parts by mass of dendrobium officinale suspension accompanied with crude fibers at room temperature, and fully and uniformly mixing; and then adding a composite stabilizer (0.05 part by mass of xanthan gum and 0.05 part by mass of sodium alginate), stirring for 3 hours, and then shearing at a high speed of 12000rpm for 4 minutes to fully and uniformly mix the components to obtain the dendrobium officinale suspension liquid.
(5) Degassing and canning sterilization: degassing the dendrobium officinale suspension liquid for 20 minutes under the vacuum degree of 0.04MPa, then hot filling at 75 ℃, covering and sealing, placing in water at 100 ℃ for 20 minutes, taking out and cooling to room temperature to obtain the dendrobium officinale suspension beverage.
Example 2
The preparation method of the dendrobium officinale suspension beverage related to the embodiment comprises the following steps:
(1) Preparing a wall-broken dendrobium officinale suspension: removing soil and impurities from 1.0 mass part of fresh dendrobium officinale strips, and cleaning; blanching at 90 deg.C for 5 min, and draining; adding compound color fixative (0.01 parts by mass of ascorbic acid, 0.01 parts by mass of ethylene diamine tetraacetic acid, 0.1 parts by mass of citric acid and 0.1 parts by mass of sodium sulfite) to soak fresh dendrobium officinale strips, and performing color protection treatment; mixing the color-protected fresh dendrobium officinale strips with 100 parts by mass of purified water, and juicing by using a multifunctional wall breaking machine to obtain the wall-broken dendrobium officinale suspension, wherein the wall-breaking stirring power of the wall breaking machine is 800W, and the working time is 3-6 minutes.
(2) Separating the dendrobium officinale filtrate and the dendrobium officinale suspension: and filtering the wall-broken dendrobium officinale suspension through 400-mesh filter cloth to obtain 50 parts by mass of dendrobium officinale filtrate and 50 parts by mass of dendrobium officinale suspension mixed with crude fibers.
(3) Preparing sugar liquor: adding 4 parts of flavored syrup into 50 parts of dendrobium officinale filtrate by mass at room temperature, fully dissolving, adding 10 parts of xylitol into the flavored syrup, and standing by after the xylitol is fully dissolved to obtain a sugar solution.
(4) Preparing the dendrobium officinale suspension feed liquid: adding the sugar solution into 50 parts by mass of dendrobium officinale suspension accompanied with crude fibers at room temperature, and fully and uniformly mixing; then adding a composite stabilizer (0.05 part by mass of xanthan gum and 0.05 part by mass of sodium carboxymethylcellulose), stirring for 3 hours, and then shearing at a high speed of 15000rpm for 5 minutes to fully and uniformly mix the materials to obtain the dendrobium officinale suspension feed liquid.
(5) Degassing and canning sterilization: degassing the dendrobium officinale suspension liquid under the vacuum degree of 0.06MPa for 25 minutes, then hot filling at 80 ℃, covering and sealing, placing in water at 100 ℃ for 18 minutes, taking out and cooling to room temperature to obtain the dendrobium officinale suspension beverage.
Example 3
The preparation method of the dendrobium officinale suspension beverage related to the embodiment comprises the following steps:
(1) Preparing a wall-broken dendrobium officinale suspension: removing soil and impurities from 2.0 parts by mass of fresh dendrobium officinale strips, and cleaning; blanching for 5 minutes at the water temperature of 90 ℃, and draining after finishing; adding compound color fixative (0.01 parts by mass of ascorbic acid, 0.01 parts by mass of ethylene diamine tetraacetic acid, 0.1 parts by mass of citric acid and 0.1 parts by mass of sodium sulfite) to soak fresh dendrobium officinale strips, and performing color protection treatment; mixing the color-protected fresh dendrobium officinale strips with 100 parts by mass of purified water, and juicing by using a multifunctional wall breaking machine to obtain the wall-broken dendrobium officinale suspension, wherein the wall-breaking stirring power of the wall breaking machine is 800W, and the working time is 3-6 minutes.
(2) Separating the dendrobium officinale filtrate from the dendrobium officinale suspension: and filtering the wall-broken dendrobium officinale suspension through 400-mesh filter cloth to obtain 50 parts by mass of dendrobium officinale filtrate and 50 parts by mass of dendrobium officinale suspension mixed with crude fibers.
(3) Preparing sugar liquor: adding 2 parts of flavor syrup into 50 parts of dendrobium officinale filtrate by mass at room temperature, fully dissolving, adding 1 part of stevioside by mass, and fully dissolving for later use to obtain a sugar solution.
(4) Preparing the dendrobium officinale suspension feed liquid: adding the sugar solution into 50 parts by mass of dendrobium officinale suspension with crude fibers at room temperature, and fully and uniformly mixing; then adding composite stabilizer (0.05 parts by mass of xanthan gum, 0.025 parts by mass of sodium alginate and 0.005 parts by mass of sodium carboxymethylcellulose), stirring for 2 hours, and then shearing at a high speed of 10000rpm for 3 minutes to fully and uniformly mix the materials to obtain the dendrobium officinale suspension liquid.
(5) Degassing and canning sterilization: degassing the dendrobium officinale suspension liquid for 30 minutes under the vacuum degree of 0.08MPa, then hot filling at 85 ℃, covering and sealing, placing in water at 100 ℃ for 15 minutes, taking out and cooling to room temperature to obtain the dendrobium officinale suspension beverage.
Comparative example
The preparation method of the dendrobium officinale suspension beverage of the comparative example is only different from that of the example 1 in that: in the step (4) of the comparative example 1, the sugar solution is added into the dendrobium officinale suspension, and after the sugar solution is fully and uniformly mixed, the compound stabilizer is not added, and high-speed shearing is directly carried out, so that the dendrobium officinale suspension liquid is fully and uniformly mixed, and the dendrobium officinale suspension liquid is obtained.
Test example 1
In the test example, the suspension liquid of dendrobium officinale obtained in the step (4) of the examples 1, 2 and 3 and the comparative example 1 is taken into a small bottle, and the state of each group of suspension liquid of dendrobium officinale is observed, as shown in fig. 1, the suspension liquid of dendrobium officinale in the comparative example 1 is piled up at the bottom of the bottle, while the suspension liquid of dendrobium officinale in the examples 1 to 3 has stable and uniform suspension and dispersion of dendrobium officinale fibers.
The state of the sample in each vial was observed and recorded after standing for several days while the vial containing the sample was kept at a refrigerated condition of 4 ℃, as shown in fig. 2, it was observed that the suspension sample in comparative example 1, to which no stabilizer was added, formed a fiber stack layer at the bottom, and the aqueous phase was clearer and more transparent with standing time; while the suspensions of examples 1 to 3 remained stable and did not delaminate after standing for 60 days.
The reason for the analysis by the test examples is mainly as follows: during the settling of the suspension, the occurrence of size separation is strongly dependent on the competition between gravity and adhesion. The sweetening agent added into the dendrobium officinale suspension contains hydroxyl or oxygen atoms, hydrogen bonds are easily formed with water, the viscosity of the system is enhanced, and the viscous dissipation effect is dominant to enable the system to tend to be in a stable state. After the stabilizer is introduced, the viscosity of the continuous phase can be increased, larger particles are captured in a space filling grid capable of bearing stress, the gravity oriented arrangement of the dendrobium fibers is weakened, the movement of the fibers in a backflow area of the suspension is limited, and the whole system looks balanced.
Test example 2
The stability of the dendrobium officinale suspension is represented by a Stratifying Index (SI) in a self-defined mode in the test example. The aqueous phase present at the top of the vial is called the elutriation layer, and the fiber-mixed portion of the lower layer is the suspension layer. The higher the SI is, the wider the dispersion width of the dendrobium fiber in the sample is, and the higher the stability of the system is. If the dendrobium fiber is deposited to the bottom after all the dendrobium fiber is settled (as shown in the sample of the comparative example without the stabilizer in figure 1), the SI is recorded as 0.
SI(％)＝(H E / H S )×100 (1)
In the formula: h E -the height of the suspension layer; h S -the total height of the sample.
The stratification index of the suspensions prepared by examples 1, 2, 3 is shown in table 1, wherein a single stabilizer means that only one stabilizer of the corresponding examples is included.
TABLE 1 stratification index of the suspensions prepared in examples 1, 2 and 3
The layering indexes of the suspensions prepared by the above examples are all 100%, which shows that the sedimentation behavior of the dendrobium fiber can be effectively inhibited by using two or more composite stabilizers, and the using effect of a single stabilizer is far inferior to the performance of the composite stabilizer.
Effect example 1
The results of this effect example, which were used to evaluate the sensory attributes of examples 1-3, were all of the same type and are detailed in Table 2.
TABLE 2 sensory index of Dendrobium officinale suspension beverage
Test example 3
In the test example, after the dendrobium officinale suspension beverage obtained in the above example is refrigerated at 4 ℃ for 60 days, the microorganism measurement result is shown in table 3, and all indexes meet the food standards specified by the state.
TABLE 3 microbiological indicator of Dendrobium officinale suspension beverage
According to the test example, the preparation method of the dendrobium officinale suspension beverage provided by the invention can remove microorganisms in the dendrobium officinale suspension feed liquid by adopting a degassing and water bath sterilization method.
The principle and the embodiment of the present invention are explained by applying specific examples, and the above description of the embodiments is only used to help understanding the method and the core idea of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the foregoing, the description is not to be taken in a limiting sense.
Claims (10)
1. A preparation method of a dendrobium officinale suspension beverage is characterized by comprising the following steps:
(1) Adding a color fixative into the fresh dendrobium officinale strips for color protection treatment, mixing the fresh dendrobium officinale strips subjected to color protection treatment with purified water, and juicing to obtain a wall-broken dendrobium officinale suspension;
(2) Filtering the wall-broken dendrobium officinale suspension to obtain a dendrobium officinale filtrate and a dendrobium officinale suspension mixed with crude fibers;
(3) Adding a sweetening agent into the dendrobium officinale filtrate;
(4) Adding the dendrobium officinale filtrate added with the sweetening agent into the dendrobium officinale suspension, adding the composite stabilizer, stirring and then shearing at a high speed to obtain dendrobium officinale suspension liquid;
(5) Degassing and sterilizing the dendrobium officinale suspension liquid to obtain the dendrobium officinale suspension beverage.
2. The preparation method of the dendrobium officinale suspension beverage according to claim 1, which is characterized in that: the weight parts of the raw materials used in the steps (1) - (5) are as follows: 0.5 to 2 portions of dendrobium officinale fresh strips, 0.01 to 0.1 portion of color fixative, 0.05 to 0.25 portion of composite stabilizer, 1 to 10 portions of sweetening agent and 100 portions of purified water.
3. The preparation method of the dendrobium officinale suspension beverage according to claim 1, which is characterized in that: the color fixative is a mixture of ascorbic acid, ethylene diamine tetraacetic acid, citric acid and sodium sulfite.
4. The preparation method of the dendrobium officinale suspension beverage according to claim 1, which is characterized in that: the sweetener added in the step (3) is flavored syrup.
5. The preparation method of the dendrobium officinale suspension beverage according to claim 4, which is characterized in that: the sweetener added in the step (3) further comprises at least one of glossy privet sugar, xylitol and stevioside.
6. The preparation method of the dendrobium officinale suspension beverage according to claim 1, which is characterized in that: the composite stabilizer added in the step (4) is at least two of xanthan gum, pectin, sodium alginate and sodium carboxymethyl cellulose.
7. The preparation method of the dendrobium officinale suspension beverage according to claim 1, which is characterized in that: the specific method for performing color protection treatment on the fresh dendrobium officinale strips in the step (1) is as follows: removing mud and impurities from the fresh dendrobium officinale strips, cleaning, blanching for 5 minutes at 90 ℃, draining water after blanching is finished, and adding a color fixative to soak the fresh dendrobium officinale strips; and (2) juicing the dendrobium officinale fresh strips subjected to color protection treatment by using a wall breaking machine in the step (1), wherein the wall breaking stirring power of the wall breaking machine is 800W, and the working time is 3-6 minutes.
8. The preparation method of the dendrobium officinale suspension beverage according to claim 1, which is characterized in that: and (3) filtering the wall-broken dendrobium officinale suspension by using 400-mesh filter cloth in the step (2).
9. The preparation method of the dendrobium officinale suspension beverage according to claim 1, which is characterized in that: the mass parts of the dendrobium officinale filtrate obtained in the step (4) and the dendrobium officinale suspension are the same; the high-speed shearing rate is 10000-15000 rpm, and the shearing time is 2-5 minutes.
10. The preparation method of the dendrobium officinale suspension beverage according to claim 1, which is characterized in that: the specific mode of degassing and sterilizing the dendrobium officinale suspension feed liquid in the step (5) is as follows: degassing the dendrobium officinale suspension liquid by using a vacuum degassing machine, then carrying out hot filling, capping and sealing, and then placing in 100 ℃ water for water bath sterilization;
the degassing time is 20 to 30 minutes, and the vacuum degree is 0.04 to 0.08MPa; the filling temperature of the hot filling is 75-85 ℃; the sterilization time of the water bath sterilization is 15 to 20 minutes.
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| CN117530380A (en) * | 2023-12-13 | 2024-02-09 | 大冶康之堂农业发展有限公司 | Composite beverage with intestinal tract regulating effect and preparation method thereof |
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| CN105495570A (en) * | 2015-11-30 | 2016-04-20 | 杭州鑫伟低碳技术研发有限公司 | Method for producing Dendrobium officinale suspension gel |
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| WO1991015968A1 (en) * | 1990-04-17 | 1991-10-31 | Bucher-Guyer Ag Maschinenfabrik | Process for the production of deposit-free cloudy juice |
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