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A kind of manufacturing method of no fishy smell Luo Han Guo compound plant drink

A technology of plant beverage and Luo Han Guo, which is applied in the field of food processing, can solve the problems of absorption and loss of nutrients, and achieve the effect of ensuring purity

Inactive Publication Date: 2011-12-28
绍兴市汤之源食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"A Production Method for Deodorized Concentrated Juice of Luo Han Guo Fresh Fruit" (Chinese Invention Patent Publication No. CN 101167539A) uses the method of deodorizing with activated carbon, but this method will cause some nutrients to be absorbed and lost

Method used

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  • A kind of manufacturing method of no fishy smell Luo Han Guo compound plant drink
  • A kind of manufacturing method of no fishy smell Luo Han Guo compound plant drink
  • A kind of manufacturing method of no fishy smell Luo Han Guo compound plant drink

Examples

Experimental program
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Effect test

example 1

[0031] Crush 12 kg of Luo Han Guo (dry product, the same below) in batches with a screw press or a homemade wooden clamp crusher. The seeds are required to be in a single separated shape, and 3 kg of 2mm-3mm segments of polygonatum, 3 kg of 2.5mm Left and right thick sliced ​​licorice, 2 kg 2cm 2 -5cm 2 Large and small lotus leaves, 2 kg of blooming chrysanthemums, 5 kg of perilla chopped to 3mm-5mm, put them into a stainless steel tank and soak in double water for 2 hours, pour into the hanging basket of the extraction tank, add water to 1000L, Boil for 20 minutes and raise the hanging basket to obtain about 880L of extract. Discharge the slag in the hanging basket into a 300L jacketed pot, add 150L of water, boil it, keep it for 15 minutes, and perform secondary extraction. After the slag is separated, the secondary extraction liquid is sent to the extraction tank to make the total amount of extraction liquid reach 1000L , Filtered through a double filter with 5 micron pore s...

example 2

[0033] Crush 30 kg of fresh Luo Han Guo in batches with a screw press or a self-made wooden clamp crusher. The seeds are required to be in a single separated shape, and 3 kg of 2mm-3mm small pieces of polygonatum (dry product, the same below), 3 kg of 2.5 Flake licorice with a thickness of about mm, 2 kg 2 cm 2 -5cm 2 Large and small lotus leaves, 2 kilograms of blooming chrysanthemums, 5 kilograms of perilla chopped to 3mm-5mm, put them in a stainless steel tank and soak in double water for 2 hours, pour into the hanging basket of the extraction tank, and add water to 1000L , Boil for 20 minutes and raise the hanging basket to get about 830L of extract. Drain the slag in the hanging basket into a 300L jacketed pot, add 200L of water, boil it, keep it warm for 15 minutes, and perform secondary extraction. After the slag is separated, the secondary extraction liquid is sent to the extraction tank to make the total amount of extraction liquid reach 1000L , Filtered through a doub...

example 3

[0035] The process formula is basically the same as in Example 1 or Example 2, except that the 1000L of the mixture obtained after two extractions is filtered, pumped into the precipitation tower, cooled and settled for 48 hours, after removing the precipitate, it enters the blending process. The obtained product does not produce precipitation and is stable for a long time.

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Abstract

The invention discloses a method for manufacturing a mangosteen compound plant beverage without fishy smell, which belongs to the field of food processing. Using six medicinal and edible plants, Luo Han Guo, Polygonatum Polygonatum, Licorice, Lotus Leaf, Chrysanthemum, and Perilla, as raw materials, the filtrate extracted by boiling twice is mixed, and then static sedimentation treatment is performed (or not) to remove the sediment Finally, a small amount of white sugar is blended, and it is made by filtering, filling, sealing, high-pressure sterilization, and cooling. In the absence of static precipitation, a small amount of methyl cellulose can be added (or not) as a stabilizer during formulation. The present invention uses perilla to remove fishy smell, so as to solve the fishy smell quality defect of Luo Han Guo beverage, and does not use food processing aids (activated carbon, adsorption resin, enzyme, etc.) to remove the "fishy smell". The interference of external factors on the flavor of the product is avoided to the greatest extent. The finished product tastes good and pure, and is a low-sugar plant beverage beneficial to the body, which has significant social and economic benefits.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a method for manufacturing a fishy-tasteless Luo Han Guo compound plant beverage. Background technique: [0002] Momordica grosvenori is a medicinal and edible plant with a sweet taste and a cool nature. It has the functions of clearing heat, relieving heat, moisturizing the lungs and relieving cough, and protecting the liver. Recent studies have also found that it has the effects of improving immunity, preventing cancer and lowering lipids. The average sweetness of mogroside contained in Luo Han Guo is 250-340 times that of sucrose, and the sweetness is pure, low in energy, and low in calorific value. It does not directly participate in the sugar metabolism in the human body and keeps the blood sugar level in the body stable. The ideal sugar substitute for obese patients. Ordinary fruit juice beverages have a total sugar content of 9%-12%. Luo Han Guo beverages mainly conta...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/09
Inventor 汤首亮程绍南
Owner 绍兴市汤之源食品有限公司
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