Herba violae beverage and preparation method thereof

A viola chinensis and beverage technology, applied in the field of food processing, to achieve the effects of simple process, lower production cost, and easy operation

Inactive Publication Date: 2012-02-22
董爱文
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Abstract

The invention provides a herba violae beverage and a preparation method thereof, belonging to the technical field of food processing. The preparation method comprises the following steps: adding a proper amount of water into fresh herba violae, mechanically homogenizing, filtering to remove residues, seasoning, and carrying out instantaneous sterilized canning to obtain the herba violae beverage. The method has the advantage of simple technique, and is easy to operate.

Application Domain

Food preparation

Technology Topic

Food processing

Examples

  • Experimental program(4)

Example Embodiment

[0025] Example 1
[0026] Put 100kg of fresh Viola serrata into a high-speed homogenizer (5000rpm/min), add 500kg of water to the homogenizer for mechanical homogenization for 30 minutes, filter and remove residue twice with three layers of gauze to obtain 400L of solution, add 4000U deacylation esterase (provided by Changsha Xiangzi Biological Technology Co., Ltd.), carry out 40min enzymatic hydrolysis, add 0.08kg citric acid (final concentration is 0.02%) for flavoring, add 2kg nisin (provided by Changsha Xiangzi Biotechnology Co., Ltd.) Provided by Science and Technology Co., Ltd.), make the concentration of nisin at about 0.5%, instantaneously sterilize at 121℃ for about 10, canned. After placing the product at a low temperature of 15°C for 2 weeks, the color of the product did not change, and no obvious microbial growth was observed.

Example Embodiment

[0029] Example 2
[0030] Put 200kg of fresh Viola in a high-speed homogenizer (5000rpm/min), add 800kg of water to the homogenizer for mechanical homogenization for 30 minutes, filter and remove the residue twice with three layers of gauze to obtain 700L of solution. Add 7000U of deacylated esterase (provided by Changsha Xiangzi Biotechnology Co., Ltd.) for 40min enzymatic hydrolysis, add 0.14kg of citric acid (final concentration of 0.02%) for flavoring, add 5.6kg of nisin (provided by Changsha Xiangzi) Provided by Biotechnology Co., Ltd.), make the concentration of nisin at about 0.8%, instantaneously sterilize at 121°C for about 10, canned.

Example Embodiment

[0031] Example 3
[0032] Put 300kg of fresh Viola frondosa into a high-speed homogenizer (5000rpm/min), add 1200kg of water to the homogenizer for mechanical homogenization for 30 minutes, filter and remove the residue twice with three layers of gauze to obtain 1000L of solution. Add 10000U deacylation esterase (provided by Changsha Xiangzi Biotechnology Co., Ltd.), carry out enzymatic hydrolysis for 40 minutes, add 0.4kg citric acid (final concentration of 0.04%) for flavoring, and add 9kg nisin (provided by Changsha Xiangzi) Provided by Biotechnology Co., Ltd.), make the concentration of nisin around 0.9%, sterilize instantaneously at 121°C for about 10 seconds, and canned.

PUM

no PUM

Description & Claims & Application Information

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Owner:INST OF CHEM CHINESE ACAD OF SCI
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