Method for preparing sow thistle drink

A production method and technology of bitter vegetable, applied in food preparation, application, food science and other directions, can solve the problems of dull color, less effective nutrients, easy residual fiber, etc., and achieve the effect of transparent and bright color

Inactive Publication Date: 2009-09-30
王子义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing bitter vegetable beverage preparation technology uses dried bitter vegetable for extraction, and then makes a later deployment. Due to the previous water loss, the water consumption and extraction time during extraction are relatively large, and the nutrients in bitter vegetable cannot be fully extracted. It is proposed that its shortcoming is that the moisture and a part of the nutrients in the bitter vegetable are lost in the step of drying the bitter vegetable, so that the original active ingredients are reduced and waste is caused.
And dry bitter vegetables will produce unpleasant smell, the taste of extraction is not very ideal, and the color is dim, and the effective nutrients are less
Because it is extracted with dried bitter herbs, it is difficult to filter the extract
It is easy to retain fiber, causing the final precipitation of the drink
So that the drink can not fully reflect the unique flavor of bitter herbs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of preparation method of bitter vegetable beverage, it comprises the following steps: (1) material selection, (2) cleaning, (3) acid treatment, (4) leaching, (5) filtration, (6) deployment, (7) homogeneous, (8) filling, (9) sterilization, wherein:

[0022] (1) material selection, choose fresh or quick-frozen bitter vegetables;

[0023] (2) Cleaning: Remove the rotten leaves, soil and impurities from bitter herbs, and wash them with water;

[0024] (3) acid treatment: every 100g of bitter herbs is soaked in 150g of citric acid solution of 2% for 10min; to remove some odors in bitter herbs;

[0025] (4) extraction: take out the bitter herbs after the acid treatment and put them into 5 times boiling drinking water for extraction for 2 minutes, keep the pH value at 3 to obtain the extraction solution;

[0026] (5) Filtration: Take out the extract and filter with a 200-400m filter to remove impurities; prevent the product from being precipitated;

[0...

Embodiment 2

[0031] Embodiment 2: a kind of preparation method of bitter vegetable beverage, it comprises the following steps: (1) material selection, (2) cleaning, (3) acid treatment, (4) leaching, (5) filtration, (6) deployment, (7) homogeneous, (8) filling, (9) sterilization, wherein:

[0032] (1) material selection, choose fresh or quick-frozen bitter vegetables;

[0033] (2) Cleaning: Remove the rotten leaves, soil and impurities from bitter herbs, and wash them with water;

[0034] (3) acid treatment: every 100g of bitter herbs is soaked in 100g of malic acid of 4% for 20min; to remove some odors in bitter herbs;

[0035] (4) extraction: take out the bitter herbs after the acid treatment and put them into 20 times boiling drinking water for extraction for 5 minutes, the pH value remains at 4.3 to obtain the extraction solution;

[0036] (5) Filtration: Take out the extract and filter with a 200-400m filter to remove impurities; prevent the product from being precipitated;

[0037]...

Embodiment 3

[0041] Embodiment 3: a kind of preparation method of bitter vegetable beverage, it comprises the following steps: (1) material selection, (2) cleaning, (3) acid treatment, (4) leaching, (5) filtration, (6) deployment, (7) homogeneous, (8) filling, (9) sterilization, wherein:

[0042] (1) material selection, choose fresh or quick-frozen bitter vegetables;

[0043] (2) Cleaning: Remove the rotten leaves, soil and impurities from bitter herbs, and wash them with water;

[0044] (3) acid treatment: every 100g of bitter herbs is soaked in 180g of phosphoric acid of 3.5% for 20min by mass percent; to remove some odors in bitter herbs;

[0045] (4) extraction: take out the bitter herbs after the acid treatment and put them into 10 times boiling drinking water for extraction for 3 minutes, the pH value remains at 3.5 to obtain the extraction solution;

[0046] (5) Filtration: Take out the extract and filter with a 200-400m filter to remove impurities; prevent the product from being ...

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PUM

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Abstract

The present invention discloses a method for preparing sow thistle drink. The method comprises the following steps: (1) material selecting, (2) cleaning, (3) acid treating, (4) leaching, (5) filtering, (6) deploying, (7) homogenizing, (8) filling, and (9) sterilizing. The method of the invention has an advantage that the nutrient component and unique flavor of sow thistle are kept. The extract liquid of fresh sow thistle is transparent and has little yellow color. The extract liquid of fresh sow thistle not only has the delicate fragrance and bitter flavor of sow thistle but also has the fragrance of fresh glass. The method of the invention lays a good foundation for the later deployment.

Description

Technical field: [0001] The invention relates to a method for making a drink, in particular to a method for making a bitter vegetable drink. Background technique: [0002] Bitter cabbage is a perennial herb wild vegetable with abundant resources. Mainly distributed in Northwest my country, North China, Northeast China and other places, it is wild on barren hills and slopes, beaches, and roadsides. It has the effects of clearing heat and detoxifying, cooling blood and dampness, reducing swelling and discharging pus, treating blood stasis and relieving pain, tonifying deficiency and relieving cough. It has a good effect on preventing and treating anemia, maintaining normal physiological activities of the human body, promoting growth and development, and relieving heat and health care. It is rich in carotene, amino acids, minerals, especially bitter cabbage contains polysaccharides, resins, fruit acids, choline, mannitol and other substances, which have good effects in diseas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L1/212A23L19/00A23L33/00
Inventor 王子义
Owner 王子义
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