Korea-lily drink and preparation method thereof

A technology of perilla leaves and beverages, which is applied in the field of beverage processing, can solve the problems of not delicious enough taste and inconvenient preparation, etc., and achieve the effect of rich and long-lasting fragrance, easy control of process conditions, and rich nutrition

Inactive Publication Date: 2013-07-10
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the general method of eating perilla leaves generally has the problems of not being delicious enough and inconvenient to prepare.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] First wash 10kg of fresh perilla leaves, dry them in air, then blanch them in boiling water for 2.5 minutes, remove them and transfer them to cold water to cool down to below 40°C, take them out and remove the main veins, and directly stir them with a tissue grinder to make raw Slurry, use two layers of gauze to carry out coarse filtration, and retain the coarse filtrate and residue respectively, and filter the coarse filtrate successively with 80 mesh and 120 mesh nylon gauze, and obtain about 4kg of filtrate after 24 hours of static precipitation, and use the siphon method Collect the supernatant, which is the raw perilla juice. Take 2.5kg of the raw perilla juice, add 12.5kg of demineralized water, 0.625kg of sucrose, and 12.5g of citric acid for seasoning. After filling, sterilizing, cooling, and labeling, it is ready. finished product.

[0043] After the juice is squeezed, the perilla leaf juice is made into a beverage as soon as possible to avoid the loss of flavo...

Embodiment 2

[0046] First wash 15kg of fresh perilla leaves, dry them in air, then blanch them in boiling water for 3 minutes, remove them and transfer them to cold water to cool down to below 40°C, take them out and remove the main veins, and directly stir them with a tissue masher to make raw Slurry, use two layers of gauze to carry out coarse filtration, and retain the coarse filtrate and residue respectively. The coarse filtrate is filtered with 80 mesh and 120 mesh nylon gauze successively. Collect the supernatant, which is the raw perilla juice. Take 5 kg of the raw perilla juice, add 26 kg of demineralized water, 1 kg of sucrose, and 23.5 g of citric acid in turn for seasoning. After filling, sterilizing, cooling, and labeling, the finished product is formed.

[0047] After the juice is squeezed, the perilla leaf juice is made into a beverage as soon as possible to avoid the loss of flavor compounds. It is also possible to add a small amount of removed petiole or main vein before ju...

Embodiment 3

[0050] First wash 15kg of fresh perilla leaves, dry them in air, then blanch them in boiling water for 2 minutes, remove them and transfer them to cold water to cool down to below 40°C, take them out and remove the main veins, and directly stir them with a tissue grinder to make raw Slurry, use two layers of gauze to carry out coarse filtration, and retain the coarse filtrate and residue respectively, and filter the coarse filtrate successively with 80 mesh and 120 mesh nylon gauze, and obtain about 5.5kg of filtrate after 24 hours of static precipitation The supernatant is collected by the method, which is the original juice of perilla leaves. Take 5kg of the original juice of perilla leaves, add 24kg of demineralized water, 1.47kg of sucrose, and 26.5g of citric acid in turn for seasoning. After filling, sterilization, cooling, and labeling, the finished product is formed. .

[0051] After the juice is squeezed, the perilla leaf juice is made into a beverage as soon as possi...

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PUM

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Abstract

The invention belongs to the field of processing production of drinks and specifically discloses a Korea-lily drink and a preparation method thereof. The Korea-lily drink is processed by only adding sucrose and a small amount of citric acid to natural Korea-lily which is taken as a main material. The method comprises the following steps of: firstly, blanching the washed fresh Korea-lily in boiling water for 2-3 minutes, then juicing and filtering the blanched Korea-lily, performing static settlement and siphon filtering on the Korea-lily to obtain pellucid filtrate, adding a right amount of softened water, sucrose and citric acid into the pellucid filtrate for seasoning, and finally, filling, sterilizing and cooling the filtrate. Compared with the prior art, the formula and the preparation method provided by the invention have the advantages of simple preparation process, low cost, high material utilizing rate, stable quality of products, and the like, and can be popularized to living and enterprise production. Moreover, by giving full play to the color, aroma and taste of a plurality of raw materials, the Korea-lily drink is rich in nutrient and has a very good tonic effect. As a novel Korea-lily tonic product, the Korea-lily drink provided by the invention fills up the blank of the market.

Description

technical field [0001] The invention mainly relates to the field of beverage processing, in particular to a method for preparing a beverage with health care effects. Background technique [0002] Perilla leaves, pungent in nature and flavor, warm. Return lung, spleen channel. It belongs to the homologous plant of medicine and food. It has the effects of relieving the exterior and dispelling cold, nourishing and warming the stomach, inhibiting bacteria and detoxification, antitussive and phlegm, regulating qi and preventing miscarriage. Perilla leaves have a special aroma, which can also detoxify fish, shrimp and crab. Moreover, modern science has found that perilla leaves contain a large amount of protein, accounting for more than 20% of dry matter, and also contain a large amount of volatile oil components. Perilla leaves are rich in iron, which is more than twice the iron content of spinach. In addition, perilla leaves also contain a lot of vitamin C, calcium and so on....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/56
Inventor 姜爱丽胡文忠姜波崔景锋
Owner DALIAN NATIONALITIES UNIVERSITY
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