Preparation method of persimmon leaf beverage

A technology for persimmon leaves and beverages, applied in the field of beverages, can solve the problems of poor product quality consistency and stability, poor product quality, and high nutritional loss, and achieve the effects of ensuring clarity, improving sugar metabolism, and avoiding pollution.

Inactive Publication Date: 2017-04-26
HEBEI LIN YITANG MEDICAL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, people tried to use persimmon leaves to make drinks a long time ago, but the existing persimmon leaf beverages still have the following disadvantages: the product quality is poor, and although the beverage contains more nutritional costs, the main reason for consumers to buy it is taste and perception , so persimmon leaf drinks have not been accepted by consumers; the technology is backward, the product quality consistency and stability are poor, and there are many shortcomings such as nutrient loss during the production process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Step 1. Cleaning and cleaning: Clean the fresh persimmon leaves picked in autumn to remove impurities, foreign matter and stems, put them in a stainless steel bubble cleaner and wash them with drinking water until the surface of the raw materials is clean and free of mud, dry the surface moisture, and the moisture content is <12% ;

[0030] Step 2. Finishing: Put the cleaned and cleaned persimmon leaves in a steam pot to steam at 100°C for 3 minutes, and let cool to 10-15°C;

[0031] Step 3 Cutting: Cut the green persimmon leaves into filaments with a width of 2-3 mm to obtain decoction pieces of persimmon leaves (decoction pieces of persimmon leaves are filaments);

[0032] Step 4 Drying: Lay the decoction pieces of persimmon leaves on the shade platform, the thickness of the paving is 25-35 mm and dry in the shade, the water content is less than 12%, and the leaves of the decoction pieces of persimmon leaves are green after drying in the shade;

[0033] Step 5, mater...

Embodiment 2

[0039] Step 1. Cleaning and cleaning: Clean the fresh persimmon leaves picked in autumn to remove impurities, foreign matter and stems, put them in a stainless steel bubble cleaner and wash them with drinking water until the surface of the raw materials is clean and free of mud, dry the surface moisture, and the moisture content is <12% ;

[0040] Step 2. Finishing: Put the cleaned and cleaned persimmon leaves in a steam pot to steam at 100°C for 5 minutes, and let cool to 10-15°C;

[0041] Step 3 Cutting: cutting the greened persimmon leaves into filaments with a width of 2-3 mm to obtain persimmon leaf decoction pieces;

[0042] Step 4 drying: Lay the decoction pieces of persimmon leaves on the shade platform, the thickness of laying is 25-35mm and dry in the shade, the water content is less than 12%, and the decoction pieces of persimmon leaves are green after drying in the shade;

[0043]Step 5, material preparation: Prepare persimmon leaf filaments, citric acid, sodium c...

Embodiment 3

[0049] Step 1. Cleaning and cleaning: Clean the fresh persimmon leaves picked in autumn to remove impurities, foreign matter and stems, put them in a stainless steel bubble cleaner and wash them with drinking water until the surface of the raw materials is clean and free of mud, dry the surface moisture, and the moisture content is <12% ;

[0050] Step 2. Finishing: Put the cleaned and cleaned persimmon leaves in a steam pot to steam at 100°C for 4 minutes, and let cool to 10-15°C;

[0051] Step 3 Cutting: cutting the greened persimmon leaves into filaments with a width of 2-3 mm to obtain persimmon leaf decoction pieces;

[0052] Step 4 Drying: Lay the decoction pieces of persimmon leaves on the shade platform, the thickness of the paving is 25-35 mm and dry in the shade, the water content is less than 12%, and the leaves of the decoction pieces of persimmon leaves are green after drying in the shade;

[0053] Step 5, material preparation: Prepare persimmon leaf decoction pi...

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PUM

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Abstract

The invention discloses a preparation method of persimmon leaf beverage and the persimmon leaf beverage, and belongs to the field of beverage. The preparation method comprises the following steps: carrying out clean selection cleaning, fixation, cutting, drying, material preparation, extraction, refrigeration, filtering and burdening. The step of burdening carries out configuration according to the following mass ratio: 0.4-0.8% of persimmon leaf decoction piece, 0.16-0.32% of citric acid, 0.96-1.92% of sodium citrate, one of 8-10% of rock candy or 10-12.5% of xylitol, 0.05-0.1% of persimmon essence and the balance of purified water. The invention provides the preparation method of the persimmon leaf beverage which is light brownish yellow liquid, is clear and is sour and sweet. In the preparation process, effective ingredients in the persimmon leaf can be favorably extracted, and the beverage has the efficacy on clearing away heat and toxic materials, cooling blood and hemostasis, softening blood vessel, preventing arteriosclerosis and the like.

Description

technical field [0001] The invention relates to a beverage preparation method and a beverage, in particular to a preparation method of a beverage whose main raw material is persimmon leaves and a persimmon leaf beverage, which belong to the field of beverages. Background technique [0002] Persimmon leaves have high nutritional cost and unique natural aroma, and are widely sourced, cheap and easy to get. Therefore, people tried to use persimmon leaves to make beverages a long time ago, but the existing persimmon leaf beverages still have the following disadvantages: the product quality is poor, and although the beverage contains more nutritional costs, the main reasons for consumers to buy it are taste and perception Therefore, the persimmon leaf beverage has not been accepted by consumers in general; the technology is backward, the product quality consistency and stability are relatively poor, and there are many shortcomings such as many nutritional losses in the production...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/105
CPCA23L2/02A23L2/52A23V2002/00A23V2200/326A23V2200/30
Inventor 林飞武尹志刚李红梅乔青霞李晓
Owner HEBEI LIN YITANG MEDICAL CO LTD
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