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Processing method for bamboo-leaf beverage

A processing method and technology of bamboo leaves, applied in the field of processing bamboo leaf beverages, can solve the problems of no bamboo leaf beverages, etc., and achieve the effect of green color, convenient operation and reasonable design

Inactive Publication Date: 2016-06-01
孙信仁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no mature bamboo leaf drink in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1, a method for processing bamboo leaf beverage: the raw material used is fresh bamboo leaves, which are prepared by removing impurities, color protection, blanching, hardening, and drying; the color protection is made with 0.1%-0.3% carbonic acid Sodium hydrogen solution, 0.1%-0.3% citric acid solution, mix the two solutions in equal volumes, soak the bamboo leaves, keep the temperature of the soaking solution at 35-40°C, and the soaking time for 4-8 hours; Scalding is rinsed with boiling water for 1-3 times, and then soaked in boiling water for 5-15 minutes; the hardening is immersed in 0.1%-0.3% calcium chloride solution for 1-2 hours; the drying temperature is 100-110°C.

Embodiment 2

[0013] In Example 2, the method for processing a bamboo leaf drink described in Example 1: The color protection is to use a 0.2% sodium bicarbonate solution and a 0.1% citric acid solution to mix the two solutions in equal volumes. The bamboo leaves are soaked in it, keeping the temperature of the soaking liquid at 35°C, and the soaking time is 6 hours.

Embodiment 3

[0014] In Example 3, the method for processing a bamboo leaf beverage described in Example 1: The blanching is rinsed twice with boiling water, and then soaked in boiling water for 10 minutes.

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PUM

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Abstract

The invention provides a processing method for a bamboo-leaf beverage. The bamboo-leaf beverage is prepared from fresh bamboo leaves used as a raw material through impurity removal, color protection, blanching, hardening and drying, wherein color protection is a step of mixing a sodium bicarbonate solution with a concentration of 0.1% to 0.3% and a citric acid solution with a concentration of 0.1% to 0.3% according to an equal volume, soaking the bamboo leaves into the mixed solution, and maintaining the temperature of the soaking solution to be 35 to 40 DEG C and the soaking time to be 4 to 8 hours; blanching is a step of carrying out washing with boiled water for 1 to 3 times, and carrying out soaking with boiled water for 5 to 15 minutes; hardening is a step of soaking the bamboo leaves in a calcium chloride solution with a concentration of 0.1% to 0.3% for 1 to 2 hours; and the drying temperature is 100 to 110 DEG C. The method provided by the invention has reasonable design and is convenient to operate; meanwhile, the processed bamboo-leaf beverage has the advantages of dark green color, natural flavor of bamboo leaves, odorlessness, no softening and rot, and no pathogenic bacteria.

Description

Technical field [0001] The invention relates to a beverage processing method, in particular to a bamboo leaf beverage processing method. Background technique [0002] Bamboo leaves have a good health effect. Bamboo leaves are flat and bitter in nature, have the functions of nourishing the liver and kidneys, moisturizing the dryness and smoothing the intestines, and can treat dizziness due to liver and kidney deficiency, hair loss after illness, dryness of body fluid and blood, and constipation. In the past, rural people often picked it as a dish, but now it has become a good product for hotels and guesthouses. However, there is no mature bamboo leaf drink in the prior art. Summary of the invention [0003] The technical problem to be solved by the present invention is to provide a new bamboo leaf beverage processing method with reasonable method design and strong operability in view of the deficiencies of the prior art. [0004] The technical problem to be solved by the present i...

Claims

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Application Information

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IPC IPC(8): A23L2/39
Inventor 孙信仁
Owner 孙信仁