Instant solid lotus leaf beverage as well as processing method thereof

A technology for solid beverages and processing methods, applied in multi-step food processing, functions of food ingredients, food preparation, etc., can solve the problems of low extraction effect, bitter flavor, etc., achieve low cost, overcome bitter taste, and equipment requirements simple effect

Active Publication Date: 2014-02-12
HANGZHOU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of low extraction effect and bitter flavor in the current lotus leaf beverag

Method used

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  • Instant solid lotus leaf beverage as well as processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Wash the fresh lotus leaves and dry them with mechanical hot air at a temperature of 50°C until the water content is lower than 5%, then crush them with a low-temperature ultrafine pulverizer, pass through an 80-mesh sieve after crushing, and obtain lotus leaf powder. The ratio of lotus leaf powder and water is 1:30, and the mixed enzyme of pectinase and cellulase (1:1, enzyme activity 10000U / g) is added to the raw material according to 2.0g / kg, and the enzyme is hydrolyzed at 55°C The time is 2.0h, then the temperature is lowered and maintained at 33°C, and 1.0g / kg of tannase (enzyme activity 150U / g) is added according to the mass of raw materials for 1.5h. The lotus leaf extract after enzymolysis was vacuum-concentrated to 5Brix by vacuum concentration equipment, and then spray-dried at an inlet temperature of 175° C. and an outlet temperature of 75° C. to prepare lotus leaf extract. After mixing 10 parts of lotus leaf extract, 5 parts of longan powder, 80 parts of su...

Embodiment 2

[0032] The fresh lotus leaves are dried with hot air at 45°C until the water content is less than 5%, crushed and passed through a 100-mesh sieve to obtain lotus leaf powder. The ratio of lotus leaf powder and water is 1:40, and the mixed enzyme of pectinase and cellulase (1:1, enzyme activity 10000U / g) is added to the raw material according to 2.5g / kg. At 50°C, the enzymatic hydrolysis time 2.0h, then lower the temperature and maintain it at 35°C, add 1.5g / kg tannase (enzyme activity 150U / g) according to the raw material quality, and act for 1.0h. The lotus leaf extract after enzymolysis was vacuum-concentrated to 8Brix, and then spray-dried at an inlet temperature of 185°C and an outlet temperature of 85°C to prepare lotus leaf extract. After mixing 15 parts of lotus leaf extract, 6 parts of sweet orange powder, 75 parts of sucrose powder and 4 parts of maltodextrin according to the quality, add a small amount of water and mix well, and use a swing granulator to granulate th...

Embodiment 3

[0034] Dry the fresh lotus leaves with hot air at 46°C until the water content is less than 5%, crush them and pass them through a 100-mesh sieve to obtain lotus leaf powder. The ratio of lotus leaf powder and water is 1:35, and the mixed enzyme of pectinase and cellulase (1:1, enzyme activity 10000U / g) is added to the raw material according to 3.0g / kg. At 52°C, the enzymatic hydrolysis time 1.5h, then lower the temperature and maintain it at 35°C, add 1.5g / kg tannase (enzyme activity 150U / g) according to the raw material quality, and act for 1.5h. The lotus leaf extract after enzymolysis was vacuum-concentrated to 8Brix, and then spray-dried at an inlet temperature of 180°C and an outlet temperature of 80°C to prepare lotus leaf extract. After mixing 10 parts of lotus leaf extract, 5 parts of peppermint extract, 80 parts of sucrose powder and 5 parts of maltodextrin according to the quality, add a small amount of water and mix well, and use a swing granulator to pass through ...

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Abstract

The invention discloses an instant solid lotus leaf beverage as well as a processing method thereof. The instant solid lotus leaf beverage is prepared from the following materials in parts by weight: 10-15 parts of a lotus leaf extract, 5-10 parts of a vegetable extract, 75-80 parts of saccharose powder and 3-6 parts of maltodextrin. According to the beverage and the processing method, active matters such as flavone and polysaccharide are extracted from lotus leaves, and the active matters and other raw and auxiliary materials are used for preparing the solid lotus leaf beverage, so that not only are the functional components in the lotus leaves retained and the bitterness reduced, but also the trend of modern quick and fashionable healthy beverages is satisfied. The instant solid lotus leaf beverage has the advantages which are incomparable to those of conventional lotus leaf tea.

Description

technical field [0001] The invention belongs to the technical field of solid beverage production, and in particular relates to an instant lotus leaf solid beverage and a processing method thereof. Background technique [0002] Lotus leaves are a large by-product of lotus. At present, only a small part of them in good shape are purchased as Chinese medicinal materials or used as ingredients for cooking, while more than 80%-90% of lotus leaves are regarded as agricultural waste and discarded. After rotting, it will affect water purification, block rivers, and pollute waters. The organic matter formed by it will easily cause eutrophication of water and damage the ecological environment. The research and industrialization of intensive processing technology of lotus leaves is an effective way to turn lotus leaves into treasures, increase the economic benefits of lotus farmers, and solve the problems of ecological pollution caused by lotus leaves. [0003] There has been a tradit...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L1/29A23L33/00
CPCA23F3/34A23V2002/00A23V2200/30A23V2300/38
Inventor 刘军波邹礼根赵芸
Owner HANGZHOU ACAD OF AGRI SCI
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