Method for preparing composite powdered drink with mulberry leaf, mulberry and chrysanthemum flower

Method for preparing composite powdered drink with mulberry leaf, mulberry and chrysanthemum flower

  • CN 1,729,874 B
  • Filed: 08/11/2005
  • Issued: 06/22/2011
  • Est. Priority Date: 08/11/2005
  • Status: Active Grant
First Claim
Patent Images

1. the preparation technology of a composite powdered drink with mulberry leaf, mulberry and chrysanthemum flower is characterized in that, follows these steps to carry out:

  • 1) raw material is preparedRaw material is selected fresh mulberry leaf and mother chrysanthemum, fresh mulberry fruit, powdered sugar, dextrin, citric acid;

    2) concentrated extracting solution of fresh mulberry leaf preparation1. new fresh mulberry leaf selection back is rinsed well with clear water;

    2. 85~

    88 ℃

    of hot water treatment 1 minute is promptly used in the processing that completes then, is cooled to normal temperature rapidly, adds 0.1% ascorbic acid and 0.05% citric acid and protects;

    3. with bruisher mulberry leaf are carried out fragmentation again;

    4. extracting solution;

    add 10 liters ethanol water according to 1 kilogram of fresh mulberry leaf, the volume ratio of second alcohol and water=3;

    7 was wherein extracted 3 hours in 50 ℃

    , with 100 order nylon net filters;

    5. vacuum concentrates;

    adopt 65 ℃

    , vacuum 733~

    773kPa is concentrated to 50%~

    60% of leaching liquor concentration, obtains the fresh mulberry leaf concentrated extracting solution;

    3) chrysanthemum concentrated extracting solution preparation1. chrysanthemum is chosen the defoliation stalk, impurity such as anthocaulus tear up the chrysanthemum titbit with pulverizer;

    1. extracting solution;

    add 10 liters ethanol water according to 1 kilogram of dry chrysanthemum, wherein the volume ratio of second alcohol and water is 3;

    7, extracts 3 hours in 50 ℃

    , with 100 order nylon net filters;

    3. vacuum concentrates and adopts 65 ℃

    , and vacuum 733~

    773kPa is concentrated to 50%~

    60% of leaching liquor concentration, obtains the chrysanthemum concentrated extracting solution;

    4) raw muberry juice concentrate preparation1. after mulberry fruit being sorted out mould fruit, rinse well, prevent heating with clear water;

    2. use the hoirzontally rotating pressafiner, per 100 kilograms of mulberry fruits are just pressed and obtain 30~

    35 kilograms of Normal juice, then the residue of first press for extracting juice are added 30~

    35 kg of water for the second time and squeeze the juice once more, merge fruit juice twice, and crushing juice rate is 65%;

    3. filter;

    in mulberry fruit juice, add an amount of gelatin, form post precipitation, filter the mulberry fruit juice that obtains clarifying with plate filter;

    4. vacuum concentrates;

    adopt the vane type evaporimeter, condition is 40~

    45 ℃

    , and vacuum 80kPa is concentrated to 45 of leaching liquor concentration~

    50% o'"'"'clock, promptly obtains the raw muberry juice concentrate;

    5) by mulberry leaf inspissated juice 8.5%, mulberry concentrated juice 35%, chrysanthemum inspissated juice 6%, powdered sugar 25%, dextrin 24%, citric acid 1.5%, mixing in homogenizer;

    Perhaps by mulberry leaf inspissated juice 6.0%, mulberry concentrated juice 38%, chrysanthemum inspissated juice 5%, powdered sugar 25%, dextrin 25%, citric acid 1.0%, mixing in homogenizer;

    6) be 98.7~

    100kPa with vacuum degassing machine in vacuum, remove the gas more than 95% in the time of 25 ℃

    ;

    7) under 110 ℃

    of conditions, high-temperature short-time sterilization, 15 seconds time;

    8) material after the above-mentioned mixing is concentrated in vacuum concentration pan, vacuum 600~

    650mmHg, the steam pressure of heating are 1.5~

    2 kilograms/cm 2, 50~

    60 ℃

    of temperature when soluble solid reaches 60%, with taking the dish out of the pot under the hand rubbing state into strips, are put into granule-forming machine and are made graininess;

    9) above-mentioned granular substance was toasted under 55~

    60 ℃

    condition 2~

    3 hours, during stir up and down;

    Perhaps use vacuum drying, vacuum 650~

    680mmHg about 55 ℃

    , does baking and got final product in dry 30~

    40 minutes;

    10) screening packingThe dried particulate thing is sieved, remove the less powder of fineness, pack then.

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