Persimmon leaf beverage and its making process

Abstract

The present invention discloses one kind of persimmon leaf beverage and its making process and leaching tower as the special apparatus. The persimmon leaf beverage is made with the materials including dry persimmon leaf or black date leaf, sugar, sour taste agent, sodium isoascorbate and water in certain weight proportion. The making process includes microwave enzyme deactivation and drying of persimmon leaf or black date leaf, leaching in the leaching tower, adding clarificant into the leached liquid to clarify, adding other materials, filtering with diatomite and membrane filter, and sterilizing. The persimmon leaf beverage is golden yellow, clear and sour sweet, and possesses faint scent of persimmon leaf, sugar 9-12 wt%, acid 0.2-0.3 wt%, Vacuum cleaner more than 20mg / 100ml, and polyphenol compounds more than 20mg / 100ml.

Description

Technical field [0001] The present invention relates to a beverage made of plant leaf and a method of fabricating a beverage, in particular a beverage made of a nutrient persimmon plant leaf and a special equipment for the beverage. Background technique [0002] Persimmnic plant leaves have higher nutrients and unique natural aroma, and are widely available, cheap and easy. Therefore, people began to explore the food drink in the end of the last century. my country's domestic report is: Reference document 1: "Persimmon Leaf Beverage" (see "Food Science" 1989, Phase II), Reference Document 2: Development of "Development of Persimmon Leaf Beverage" (see "Food Industry Technology" 1991 The second phase), reference document 3: "Persimmon Irrus Beverage Production Method" (China Invention Patent Application No. 91102253.8). The above reports have made some exploration and attempts in the production of persimmon leaves, but they have failed to enter the commercial system due to the qua...

AI Technical Summary

Problems solved by technology

According to the above reports, the color of the product in reference 1 is light green; the color of the product in reference 3 is light brown, and the appearance of the beverage is not ideal

There is also the problem that a large amount of flocs and sediments are precipitated after the beverage is bottled. The main reason is that the excessive polyphenolic compounds in the beverage cannot be removed.

Excessive polyphenolic compounds cause browning and floc precipitation in beverages due to the combination with protein, which affects the stability of the beverage, resulting in a decline in the quality of the beverage and affecting the perception index of the beverage

[0004] 2) The technology is backward, and the product quality consistency and stability are poor

The existing technology adopts manual operation in the production process, and the process conditions are difficult to control, so the product quality is difficult to guarantee

For example, hot water is used for blanching and drying, and then natural cooling and drying. The disadvantage is that the blanching is uneven, the loss of nutrients is large, and the efficiency is very low.

The leaching is soaked in a sandwich pot, and then filtered through a multi-layer filter cloth to separate the leaf residue. There is also a poor recovery rate of nutrients and low efficiency, which does not meet the requirements of large-scale industrial production.

The clarification adopts the freezing and static method, and the excessive polyphenolic compounds cannot be removed. After the beverage is bottled and put on the shelf, the polyphenolic compound gradually precipitates, causing the beverage to brown and a large amount of flocculent precipitates appear, which affects the perception index

[0005] In a word, according to the reports of the above-mentioned reference documents, as of now, the production of persimmon leaf beverage is still in the exploratory stage, and there is no mature and complete industrialized persimmon leaf beverage production method and commercialized finished beverage.

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