Berberis nummularia beverage production method

A technology of red barberry and its production method, which is applied in the production field of red barberry drink, can solve the problems that the processing method is not suitable for red fruit barberry, and achieve the effect of good taste

Inactive Publication Date: 2015-08-05
BAICHENG COUNTY NIGEL IND DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The active ingredients such as vitamins and minerals of most of the red fruit barberry are retained in the extract of the red fruit barberry. Regular consumption of the red fruit barberry is beneficial to people's health. The processing method is not suitable for barberry

Method used

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  • Berberis nummularia beverage production method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the preparation method of a kind of red barberry mentioned in the present invention, comprises the following steps successively:

[0022] (1) raw material selection: select 50 kilograms of red barberry fruit without rot, mildew, and full maturity;

[0023] (2) Cleaning of raw materials: put barberry red fruit into the cleaning tank, rinse with water 3 times, make the surface of the fruit clean, and do not contain impurities in the raw materials;

[0024] (3) Crushing and extracting juice: beating and squeezing the red barberry, extracting the juice and removing the slag through two layers of gauze to obtain the fresh original juice of the red barberry, the processing temperature is 12°C;

[0025] (4) clarification: under the condition of 4°C, the fresh barberry juice was naturally clarified for 18 hours to make the resulting liquid clear, transparent and free of impurities;

[0026] (5) filter: filter the clarified liquid with a diatomaceous earth filter ...

Embodiment 2

[0030] Embodiment 2: the preparation method of a kind of red barberry mentioned in the present invention, comprises the following steps successively:

[0031] (1) raw material selection: select 10 kilograms of non-rotten, non-mildew, fully ripe red barberry fruit;

[0032] (2) Cleaning of raw materials: put barberry red fruit into the cleaning tank, rinse with water 3 times, make the surface of the fruit clean, and do not contain impurities in the raw materials;

[0033] (3) Crushing and extracting juice: beating and squeezing the red barberry, extracting the juice and removing the slag through two layers of gauze to obtain the fresh original juice of the red barberry, the processing temperature is 15°C;

[0034] (4) clarification: under the condition of 3°C, the fresh barberry juice was naturally clarified for 6 hours to make the resulting liquid clear, transparent and free of impurities;

[0035] (5) Filtration: filter the clarified liquid with a diatomaceous earth filter t...

Embodiment 3

[0039] Embodiment 3, the preparation method of a kind of red barberry that the present invention mentions, comprises the following steps successively:

[0040] (1) raw material selection: select 80 kilograms of red barberry fruit without rot, mildew, and full maturity;

[0041] (2) Cleaning of raw materials: put barberry red fruit into the cleaning tank, rinse with water 3 times, make the surface of the fruit clean, and do not contain impurities in the raw materials;

[0042] (3) Crushing and extracting juice: beating and squeezing the red barberry, extracting the juice and removing residue through three layers of gauze, to obtain the fresh original juice of the red barberry, the processing temperature is 15°C;

[0043] (4) clarification: under the condition of 2°C, the fresh barberry juice was naturally clarified for 8 hours to make the resulting liquid clear, transparent and free of impurities;

[0044] (5) Filtration: filter the clarified liquid with a diatomaceous earth f...

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Abstract

The present invention relates to a berberis nummularia beverage production method which includes the following steps: (1) raw material selection: selecting fully matured berberis nummularia fruits with no rot and no mildew; (2) raw material cleaning; (3) berberis nummularia crushing and squeezing: beating and squeezing the berberis nummularia, using 2-3 layers of gauze to conduct juice obtaining and slag removing, and obtaining the berberis nummularia fresh raw juice at a treatment temperature of 12-18 DEG C; (4) clarification: naturally clarifying the berberis nummularia fresh raw juice under the condition of 1-4 DEG C for 6-24 hours and obtaining clarified and transparent liquid without impurities; (5) filtering: filtering the clarified liquid using a filter to obtain berberis nummularia extract; (6) blending: mixing the accessory materials evenly according to the recipe with the berberis nummularia extract; (7) preheating and canning; and (8) sterilizing and delivery. The berberis nummularia beverage production method retains the flavor of the berberis nummularia, also adjusts the taste of the berberis nummularia beverage, retains the nutrients in the berberis nummularia to a greater degree, and the berberis nummularia beverage has pure and authentic taste, and can clear heat and eliminate dampness, and purge intense heat and detoxicating.

Description

technical field [0001] The invention relates to a method for making a drink, in particular to a method for making a red barberry drink. Background technique [0002] Berberis nummulariae, whose scientific name is Berberis nummularia Bge, belongs to the family Berberisaceae. The resources in the Yili River Basin are very rich, mainly distributed in the low terraces of the river bank at an altitude of 560-1250m, floodplains, river islands and low mountain valleys, and shrubs in sunny and humid areas. In the soft soil, the total area of ​​barberry in this watershed is about 866km 2 Above, in the area with an altitude of 650-980m, the plant grows in large groups, with the most dense distribution, in the area with an altitude of 980-1250m and below 650m. [0003] Red Berberis is one of the unique medicinal and edible plant varieties in Xinjiang and Central Asia. It has the effects of clearing away heat and dampness, purging fire and detoxifying, and has obvious auxiliary effect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/70A23L1/29A23L33/00
Inventor 艾尼瓦尔·吐尔洪
Owner BAICHENG COUNTY NIGEL IND DEV CO LTD
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