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Preparation method of honeysuckle beverage

A technology of honeysuckle and beverages, which is applied in the field of preparation of honeysuckle plant beverages, to achieve the effects of easy portability, reduced precipitates, and good quality

Inactive Publication Date: 2012-05-23
CENT SOUTH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of product clarification, unique flavor and long shelf life of honeysuckle beverage, a clear and stable honeysuckle extract was first prepared during processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Material selection and weighing. The dried honeysuckle qualified for acceptance is screened, and 10kg is weighed for subsequent use.

[0026] 2. Extraction. Wash 10kg of honeysuckle with drinking water, put it into a 100kg extraction tank, add 60kg of water, heat to 50-55°C; add 7g of food-grade cellulase and 3g of pectinase, keep it for 30-45 minutes, and carry out enzymatic hydrolysis. Then heat above 90°C and keep the temperature at 90°C-95°C for 45 minutes to kill enzymes and extract.

[0027] 3. Filter. After the extraction, the honeysuckle material liquid was filtered with a centrifugal filter to obtain 50 kg of filtrate.

[0028] 4. Flocculation and clarification. Add 100g of β-cyclodextrin to 50kg of filtrate, stir evenly, keep the temperature at 55°C, and carry out flocculation and clarification for 4 hours; then centrifuge with a high-speed tube centrifuge to obtain 45kg of clarified extract.

[0029] 5. Ingredients. The formula includes the following...

Embodiment 2

[0036] 1. Material selection and weighing. The dried honeysuckle qualified for acceptance is screened, and 20kg is taken for subsequent use.

[0037] 2. Extraction. Wash 20kg of honeysuckle with drinking water, put it into a 300kg extraction tank, add 160kg of water, heat to 40-50°C; add 16g of food-grade cellulase and 8g of pectinase, keep it for 30-45 minutes, and carry out enzymatic hydrolysis. Then heat above 90°C and keep the temperature at 80°C-85°C for 45 minutes to fully kill the enzyme and extract.

[0038] 3. Filter. After the extraction, the honeysuckle material liquid was filtered with a centrifugal filter to obtain 150 kg of filtrate.

[0039] 4. Flocculation and clarification. Add 120g of β-cyclodextrin to 150kg of filtrate, stir evenly, keep the temperature at 50°C, and carry out flocculation and clarification for 3 hours; then centrifuge with a high-speed tube centrifuge to obtain 145kg of clarified extract. Then 100 kg of the extract was concentrated with...

Embodiment 3

[0047] 1. Material selection and weighing. The dried honeysuckle qualified for acceptance is screened, and 30kg is weighed for subsequent use.

[0048] 2. Extraction. Wash 30kg of honeysuckle with drinking water, put it into a 300kg extraction tank, add 210kg of pure water, heat to 45-50°C; add 24g of food-grade cellulase and 10g of pectinase, keep it for 40 minutes, and carry out enzymatic hydrolysis. Then heat at 95°C and keep the temperature at 80°C-95°C for 40 minutes to fully kill enzymes and extract.

[0049] 3. Filter. After the extraction, the honeysuckle material liquid was filtered with a centrifugal filter to obtain 200 kg of filtrate.

[0050]4. Flocculation and clarification. Add 160g of β-cyclodextrin to 200kg of filtrate, stir evenly, keep the temperature at 45°C, and carry out flocculation and clarification for 3.5 hours; then centrifuge with a high-speed centrifuge to obtain 180kg of clarified extract. Then 150kg of the extract was concentrated with a nan...

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PUM

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Abstract

The invention provides a preparation method of a honeysuckle beverage. The honeysuckle beverage is prepared by carrying out treatments of material selection, weighing, extracting, filtering, flocculation clarification, proportioning, can filling, sterilization and cooling on honeysuckles. In the method, beta-cyclodextrin flocculation clarification is adopted, and therefore, the problem of clarityof an extract is solved, precipitates in the product are reduced, the stability of the product is enhanced, and the prepared beverage has special flavor, favorable quality and 24-month shelf life andcan realize large industrial production.

Description

technical field [0001] The invention relates to the field of plant drinks, in particular to a method for preparing a honeysuckle plant drink. Background technique [0002] Honeysuckle is the flower bud and first flower of the perennial semi-evergreen vine of Lonicera family Lonicerae. Honeysuckle is sweet and cold in taste, contains chlorogenic acid, isochlorogenic acid, amino acid and soluble sugar and other functional ingredients, has good medical and health effects; it has the functions of clearing away heat and detoxification, and evacuating wind and heat. It is often used to make tea, decoct soup, and make dew. Chinese patent application CN101496593 discloses a kind of tea beverage made of honeysuckle as main raw material. It can be made with honeysuckle alone, and the amount of honeysuckle should be controlled in proportion, plus a small amount of honey or rock sugar, or white sugar, brown sugar, or glucose. It can also be made with honeysuckle and green tea or black...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 刘佳佳李桂银周治德陈灿均杨栋梁袁遥彭潇波
Owner CENT SOUTH UNIV
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