Wild plant beverage and preparation method thereof
Through fermentation and refermentation combined with high-temperature cooking, filtration and sterilization steps, the problem of unstable turbid precipitates and flavor in wild plant beverages is solved, and the preparation of beverages without additives is achieved, which is a long-term solution for the preparation of beverages, which is clear, transparent, sweet and sour, and moderate and health-care functions. The shelf life of the drink.
Patent Information
- Application Number
- CN202411498570.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-25
- Publication Date
- 2024-12-24
AI Technical Summary
The lack of effective preparation methods for wild plant beverages in the prior art, resulting in the beverage being prone to turbid precipitates and unstable flavors, and additives and preservatives are required to extend the shelf life.
Using fermentation and refermentation methods combined with high-temperature cooking, filtration and sterilization steps, yeast liquid and antioxidants are used to ensure the clear and sour taste of the drink, and remove the fermented flavour through multiple fine filtration to avoid adding any additives and preservatives. .
A wild plant beverage was prepared, with stable lactic acid bacteria content, clear and transparent, moderate sweet and sour taste, and no pathogenic bacteria. The main material has unique health care functions and does not require additives, and the shelf life can reach six months.
Abstract
Description
Technical Field
[0001] The invention relates to a preparation method of a beverage, in particular to a wild plant beverage and a preparation method thereof, wherein the wild plants are shepherd's purse, bracken and alfalfa. Background Art
[0002] The method for making fruit drinks in the prior art is to first crush the fruit, then filter it, and finally add additives and preservatives, etc., but the preparation method of wild plant drinks has not been seen yet. Summary of the invention
[0003] The technical problem to be solved by the present invention is to provide a wild plant drink and a preparation method thereof. The drink has the color and flavor unique to the main ingredient, has no turbid sediment, is aromatic and transparent, has a total acid content of 0.3-0.7 g / 100 ml of citric acid, and can be stored for six months at room temperature.
[0004] The technical solution of the present invention is that it adopts the following preparation process: 1. Raw material preparation: The raw materials include main material, water and starch, the proportion by volume is 60:30:10. Lettuce or alfalfa is the main material. Select mature green main material, wash it and break it into 2-3 cm size.
[0005] 2. High-temperature steaming: Put the prepared raw materials into the container and steam them at a temperature between 95-100℃ for 5-10 minutes.
[0006] 3. After fermentation and cooking, put the raw materials into another container, add boiling water and yeast solution, the ratio of main material, boiling water and yeast solution is 30:65:5 by volume, and close the container at a temperature between 20-25℃ for 48 hours for acidification.
[0007] 4. Separation: First filter out the main ingredients, drain out the liquid, then filter to remove the yeast liquid, and cool the liquid to below 10°C.
[0008] 5. Sterilization: Keep the liquid temperature at 95±2℃ for 30 seconds, filter it after cooling, sterilize it with ultraviolet light, and filter it again. The beverage preparation is complete.
[0009] 6. Filling: Pour the cooled and sterilized liquid into the cleaned and disinfected packaging bottles and seal them.
[0010] Alternatively, a secondary fermentation is performed after the fermentation process, that is, the plants separated after fermentation are steamed again; then a secondary fermentation is performed, at this time, yeast liquid and boiling water are added, and closed fermentation is continued at a temperature of 15-21°C for 60 hours; the subsequent preparation process is the same as the above.
[0011] After the sterilization preparation process is completed, an antioxidant is added, and the antioxidant is selected from vitamin C, vitamin E, catechol and EDTA. In the secondary fermentation preparation process, 0.1% citric acid is added during cooking.
[0012] The beneficial effect of the present invention is that it provides a wild plant beverage and a preparation method thereof, wherein the method stabilizes the content of lactic acid bacteria by a fermentation and then a fermentation, and removes the old fermentation smell by a one-time, two-time, and three-time fine filtration method. The beverage is rich in lactic acid, has a moderate sweet and sour taste, and no pathogenic bacteria can be detected at one per milliliter. The beverage has the unique health care function of the main ingredient and does not require the addition of any additives or preservatives. DETAILED DESCRIPTION
[0013] The specific implementation methods of the present invention are as follows: 1. Raw material preparation: Choose fresh, fully mature, free of rot and mold, free of pests and diseases, green in color, strong in flavor, thick leaves, and thick roots and stems of good quality wild plants, such as lettuce and alfalfa as the main raw materials. After removing impurities, rinse the raw materials with running water and use a crusher to break them into pieces of 2-3 cm in size. The next step is water and starch. The ratio of the main raw material, water and starch by volume is 60:30:10.
[0014] 2. High-temperature steaming: Put the prepared main ingredients, water and starch into the steamer, control the temperature at 95-100℃ and steam for 5-10 minutes, until it is cooked through but not mushy.
[0015] 3. Fermentation: Pour the cooked plants together with the boiled water into the fermentation tank, add boiled water, yeast solution, the main raw material, boiled water and yeast solution in a volume ratio of 30:65:5, seal the container, control the temperature between 20-25℃, and continue acidification for about 48 hours.
[0016] 4. Separate with a 400-mesh filter to remove yeast. The separated liquid is clarified and transferred to a clear pool. When changing pools, use a PRO filter membrane to remove the yeast liquid. The temperature of the clarified liquid is controlled below 10°C to inhibit microbial activity.
[0017] 5. Sterilization: When the liquid in the metal tube flows through, keep it at 93-97℃ for 30 seconds, filter it with PRO filter membrane after cooling, sterilize it with ultraviolet light, and then filter it with PRO filter membrane.
[0018] 6. Filling: Pour the cooled and sterilized liquid into the cleaned and disinfected packaging bottles and seal them. The preparation process is completed. The final product, the beverage, is the first product, which maintains the original flavor of the main ingredient.
[0019] The plants separated after fermentation can also be boiled for a second time, and 0.1% citric acid can be added at this time to enhance the enzyme inhibition effect; then a second fermentation is carried out, and yeast solution is added as appropriate to test the acidity and alkalinity, and then boiling water is added. The temperature of the second fermentation is controlled between 15-21°C, and the sealed container is sealed to continue fermentation for about 60 hours; the subsequent separation, sterilization and filling processes are the same as those mentioned above and will not be repeated. This final product, which is the second product, is a beverage with an acidifier added.
[0020] After the sterilization process is completed, some antioxidants, such as vitamin C, vitamin E, catechol and EDTA, are appropriately added to have a good protective function on the color of the product.
Claims
1. A wild plant drink and a preparation method thereof, characterized in that: The method comprises the processes of raw material preparation, high-temperature cooking, fermentation, separation and sterilization. The raw materials for raw material preparation include main material, water and starch, and the proportion by volume is 60:30:
10. The main material is shepherd's purse, bracken or alfalfa. The mature green main material is selected and broken into 2-3 cm in size after washing; the prepared raw materials are put into a container for high-temperature cooking, and are cooked at a temperature between 95-100°C for 5-10 minutes; after the fermentation and cooking is completed, the raw materials are put into another container, and boiled water and yeast liquid are added, and the proportion of the main material, boiled water and yeast liquid is 30:65:5 by volume, and the temperature is between 20-25°C and the container is closed for 48 hours for acidification; the main material is first filtered out for separation, and the liquid is cleared out, and then the yeast liquid is removed by fine filtration, and the liquid is cooled to below 10°C; the liquid is sterilized by keeping the temperature of 95±2°C for 30 seconds, and then finely filtered after cooling, and then sterilized with ultraviolet rays, and then finely filtered again, and the beverage preparation is completed.
2. A wild plant drink and a preparation method thereof according to claim 1, characterized in that: After the sterilization preparation process is completed, an antioxidant is added, and the antioxidant is selected from vitamin C, vitamin E, catechol and EDTA.