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A production method for a suaeda salsa health food beverage by a water extraction method

A technology of health food and water extraction, which is applied in food preparation, food science, application, etc., to achieve the effects of long storage time, easy-to-obtain raw materials, and simple production process

Inactive Publication Date: 2015-07-15
YANCHENG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the development and deep processing of Suaeda salsa in the health food industry is still blank

Method used

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  • A production method for a suaeda salsa health food beverage by a water extraction method
  • A production method for a suaeda salsa health food beverage by a water extraction method
  • A production method for a suaeda salsa health food beverage by a water extraction method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The first step: raw material preparation

[0045] Fresh purple-red leaves of Suaeda salsa were collected, washed repeatedly, dried in the shade, crushed, and passed through a 30-mesh sieve.

[0046] The second step: water extraction of Suaeda salsa juice

[0047] According to the scheme of solid-liquid ratio 1:25, temperature 50°C, time 60min, water leaching was carried out. Leach twice, combine the two extracts, and filter.

[0048] Step Three: Deploy

[0049] According to 50% water extraction solution, 15% white granulated sugar, 0.06% citric acid, 5% honey, 0.08% Vc, and the rest is prepared with pure water to obtain Suaeda salsa purple-red beverage.

[0050] The fourth step: filling, sterilization, finished product

[0051] The prepared Suaeda salsa beverage is filled, pasteurized, bottle-dried, labeled, coded, inspected and packaged to obtain the finished Suaeda salsa beverage.

Embodiment 2

[0053] The first step: raw material preparation

[0054] Fresh purple-red leaves of Suaeda salsa were collected, washed repeatedly, dried in the shade, crushed, and passed through a 30-mesh sieve.

[0055] The second step: water extraction of Suaeda salsa juice

[0056] According to the scheme of solid-liquid ratio 1:30, temperature 60 ℃, time 50min, carry out water leaching. Leach twice, combine the two extracts, and filter.

[0057] Step Three: Deploy

[0058] According to 60% water extraction solution, 12% white granulated sugar, 0.04% citric acid, 3% honey, 0.05% Vc, and the rest is prepared with pure water to obtain Suaeda salsa purple-red beverage.

[0059] The fourth step: filling, sterilization, finished product

[0060] The prepared Suaeda salsa beverage is filled, pasteurized, bottle-dried, labeled, coded, inspected and packaged to obtain the finished Suaeda salsa beverage.

Embodiment 3

[0062] The first step: raw material preparation

[0063] Fresh purple-red leaves of Suaeda salsa were collected, washed repeatedly, dried in the shade, crushed, and passed through a 30-mesh sieve.

[0064] The second step: water extraction of Suaeda salsa juice

[0065]According to the scheme of solid-liquid ratio 1:27, temperature 55°C, time 55min, water leaching was carried out. Leach twice, combine the two extracts, and filter.

[0066] Step Three: Deploy

[0067] According to 50% water extract, 14% white granulated sugar, 0.05% citric acid, 4% honey, 0.06% Vc, and the rest is prepared with pure water to obtain Suaeda salsa purple-red beverage.

[0068] The fourth step: filling, sterilization, finished product

[0069] The prepared Suaeda salsa beverage is filled, pasteurized, bottle-dried, labeled, coded, inspected and packaged to obtain the finished Suaeda salsa beverage.

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Abstract

The present invention discloses a production method for a suaeda salsa health food beverage by a water extraction method. The production method includes the following steps: collecting fresh purple red leaves of the suaeda salsa, repeatedly washing the leaves, drying the leaves in the shade, pulverizing the leaves and sifting the leaves through a 30 mesh sieve; conducting water extraction on the leaves twice according to a feed liquid mass ratio of 1:25-30, mixing and filtering the two leach liquor; evenly stirring and mixing a mixture of leach liquor and water with a mass ratio of 1:1, white granulated sugar with a mass percent content of 12%-15%, citric acid with a mass percent content of 0.04%-0.06%, honey with a mass percent content of 3%-5% and Vc with a mass percent content of 0.05%-0.08%, thereby obtaining the beverage. Beneficial effects of the method are that: a quantitative analysis and determination of various nutrient components and antioxidant active ingredients is performed; the method has easily available raw materials and a simple production process; compared to the traditional squeezing-type beverage production method, the raw materials can be stored for a longer time without being limited by seasonal growth, and the produced beverage is unique in taste, bright and beautiful in color and luster, and higher in nutrition and health-care value.

Description

technical field [0001] The invention belongs to the technical field of health food, and relates to a method for preparing health food Suaeda salsa beverage by water extraction. Background technique [0002] Suaeda salsa grows in saline-alkali dry areas or coastal beaches, and the whole process of growth is far away from pollution, without using any chemical fertilizers and pesticides. For a long time, Suaeda salsa has run its own course, and people have not paid enough attention to it. In the past ten years, with the continuous deepening of research on the development of wild plant resources, the development and utilization of Suaeda salsa is gradually rising. However, the application of Suaeda salsa in food and industry is still in its infancy. At present, most of the young stems and leaves are eaten as green vegetables. The extraction of acid, the extraction and purification of Suaeda salsa are still in the stage of laboratory research. At present, the development and d...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L1/29A23L33/00
Inventor 彭斌许伟邵荣赵云锋封功能
Owner YANCHENG INST OF TECH
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