Preparation method of full-transparent pericarpium citri reticulatae and liquorice tea drink capable of preventing plant fiber floccules from precipitating

Abstract

The invention discloses a preparation method of a full-transparent pericarpium citri reticulatae and liquorice tea drink capable of preventing plant fiber floccules from precipitating. The preparation method comprises the following steps: firstly, extracting Xinhui pericarpium citri reticulatae and liquorice to obtain pericarpium citri reticulatae and liquorice tea extract liquor; then preparing ice water at-25 + / -2 DEG C; the prepared ice water is used for sinking the pericarpium citri reticulatae and liquorice tea extract liquor under the super-cold environment condition, large particles, crude fibers and impurities in the pericarpium citri reticulatae and liquorice tea extract liquor are separated and settled at the top speed, and then clear and transparent pericarpium citri reticulatae and liquorice tea mother liquor is obtained after precise filtration; and preparing the full-transparent dried orange peel and liquorice tea drink from the dried orange peel and liquorice tea mother liquor. According to the present invention, the occurrence of flocculent precipitation in the subsequent selling process of the prepared beverage product can be effectively reduced, and the prepared tea maximally retains the specific nutritional ingredient flavone and the specific flavor of Xinhui dried orange peel and licorice, and has effects of oxidation resistance, throat clearing, dampness eliminating, phlegm reducing, qi benefiting and detoxification.

Description

Technical Field

[0001] The invention relates to the technical field of food and beverage preparation, and in particular to a method for preparing fully transparent tangerine peel and licorice tea capable of preventing plant fiber floccules from settling. Background Art

[0002] At present, how to prepare clear and transparent plant extracts is an important research topic in the bio-fermentation, biopharmaceutical, beverage and other industries. Plant extract beverages made by traditional extraction or extraction processes often have flocculent precipitation within 12 months of shelf life, which seriously affects the product appearance and thus affects product sales. Summary of the invention

[0003] In view of the deficiencies in the prior art, the present invention aims to provide a method for preparing a fully transparent tangerine peel and licorice tea beverage which can prevent the precipitation of plant fiber flocs.

[0004] In order to achieve the above object, the present invention adopts the following technical solution:

[0005] A method for preparing a fully transparent tangerine peel and licorice tea beverage that prevents the precipitation of plant fiber flocs comprises the following steps:

[0006] S1, extraction: Xinhui dried tangerine peel and licorice are put into a stainless steel filter bag and the bag is tied, and the bag is put into an extraction tank, and RO water at 80°C-85°C is pumped into the extraction tank, and the water temperature in the extraction tank is continuously raised to 95°C-97°C, and the extraction is stopped after 25min-30min of extraction to obtain dried tangerine peel and licorice tea extract; a centrifugal pump is started to pump the dried tangerine peel and licorice tea extract into an extreme speed sedimentation tank;

[0007] S2. Add 57%-60% tap water by mass into the condenser temporary storage tank, and use a semi-enclosed screw compressor to add 40%-43% ethylene glycol by mass into the condenser temporary storage tank as a refrigerant; the ethylene glycol is subjected to high pressure and high temperature in the evaporator in advance and becomes gaseous. After being sent into the condenser temporary storage tank, the pressure decreases after absorbing the heat of water, and the temperature also decreases accordingly, thereby achieving the effect of adjusting the freezing point of water, and finally obtaining ice water at -25℃±2℃ in the condenser temporary storage tank;

[0008] S3, sending the ice water obtained in step S2 into the interlayer of the rapid sedimentation tank in step S1, and sedimenting the tangerine peel and licorice tea extract in an ultra-cold environment of -25°C±2°C for 15min-20min, so that large particles, crude fibers and impurities in the tangerine peel and licorice tea extract are separated and sedimented extremely quickly;

[0009] S4, the feed liquid after the sedimentation in step S3 is sequentially subjected to a first-level 1 μm precision filtration and a second-level 0.45 μm precision filtration to obtain a clear and transparent tangerine peel and licorice tea mother liquor;

[0010] S5. Prepare a fully transparent tangerine peel and licorice tea drink using the tangerine peel and licorice tea mother liquor obtained in step S4.

[0011] Furthermore, the specific process of step S5 is: stirring the tangerine peel and licorice tea mother liquor obtained in step S4 with drinking water and auxiliary materials in a mixing tank at a temperature of 35°C-40°C, and then filtering again through a 0.45μm precision filter to obtain a tangerine peel and licorice tea semi-finished product; then ultra-high temperature instant sterilization of the tangerine peel and licorice tea semi-finished product is performed at 135°C-138°C for 30s, and finally aseptically cold filling is performed at 18°C-20°C to obtain a fully transparent tangerine peel and licorice tea.

[0012] Furthermore, the auxiliary materials include one or more of erythritol, sucralose, food flavors, and honey.

[0013] The invention also provides a fully transparent tangerine peel and licorice tea prepared by the preparation method.

[0014] The beneficial effects of the present invention are:

[0015] 1. The present invention uses ultra-cold environment sedimentation technology to achieve rapid and complete sedimentation of large particles, plant fibers and impurities in the tangerine peel and licorice extract, effectively reducing the occurrence of flocculation and precipitation in the subsequent sales process of the prepared beverage product, which helps to improve the stability of product quality and extend the shelf life of the product.

[0016] 2. The tangerine peel and licorice tea prepared by the present invention retains the unique nutritional components of Xinhui tangerine peel and licorice, flavonoids and unique flavor, and has the effects of anti-oxidation, clearing the throat, drying dampness and resolving phlegm, and invigorating qi and detoxifying. DETAILED DESCRIPTION

[0017] The present invention will be further described below. It should be noted that this embodiment is based on the technical solution and provides a detailed implementation method and a specific operation process, but the protection scope of the present invention is not limited to this embodiment.

[0018] Example 1

[0019] This embodiment provides a method for preparing a fully transparent tangerine peel and licorice tea beverage that prevents the precipitation of plant fiber flocs, comprising the following steps:

[0020] S1, extraction: 9kg of Xinhui dried tangerine peel and 15kg of liquorice were put into a 30-mesh stainless steel filter bag and the bag was tied, and the bag was put into a 3000L extraction tank, and 2500L of RO water at 80°C was pumped into the extraction tank, and the steam valve was opened to continue to raise the water temperature in the extraction tank to 95°C. After extraction for 30min, the extraction was stopped to obtain the dried tangerine peel and liquorice tea extract; the centrifugal pump was started to pump the dried tangerine peel and liquorice tea extract into the extreme speed sedimentation tank;

[0021] S2. Add 60% by mass of tap water to the condenser temporary storage tank, and use a semi-enclosed screw compressor to add 40% by mass of ethylene glycol as a refrigerant to the condenser temporary storage tank; the ethylene glycol is subjected to high pressure and high temperature in the evaporator in advance and becomes gaseous. After being sent to the condenser temporary storage tank, the pressure decreases after absorbing the heat of water, and the temperature also decreases accordingly, thereby achieving the effect of adjusting the freezing point of water, and finally obtaining -25°C ice water in the condenser temporary storage tank;

[0022] S3, sending the ice water obtained in step S2 into the interlayer of the rapid sedimentation tank in step S1, and sedimenting the tangerine peel and licorice tea extract in an ultra-cold environment of -25°C for 20 minutes, so that large particles, crude fibers and impurities in the tangerine peel and licorice tea extract are separated and sedimented extremely quickly;

[0023] S4, the feed liquid after the sedimentation in step S3 is sequentially subjected to a primary 1 μm precision filtration and a secondary 0.45 μm precision filtration, and the feed liquid is fully filtered to obtain a clear and transparent tangerine peel licorice tea mother liquor without visible plant fiber particles or flocculent precipitation;

[0024] S5. Stir the tangerine peel and licorice tea mother liquor obtained in step S4 with drinking water and auxiliary materials in a mixing tank for 10 minutes at a temperature of 35°C, and then filter again through a 0.45μm precision filter to obtain a tangerine peel and licorice tea semi-finished product; then ultra-high temperature instant sterilization of the tangerine peel and licorice tea semi-finished product is performed at 135°C for 30s, and finally aseptically cold-filled at 18°C ​​to obtain a fully transparent tangerine peel and licorice tea.

[0025] In this embodiment, the auxiliary materials include erythritol, sucralose, and food flavoring. Calculated by mass percentage, 30% tangerine peel and licorice tea mother liquor, 0.3% erythritol, 0.001% sucralose, and 0.03% food flavoring are added, and the balance is drinking water.

[0026] The experiment proved that the transparent tangerine peel and licorice tea prepared in this embodiment has a shelf life of 18 months, and no flocculent precipitation is produced within 18 months.

[0027] Example 2

[0028] This embodiment provides a method for preparing a fully transparent tangerine peel and licorice tea beverage that prevents the precipitation of plant fiber flocs, comprising the following steps:

[0029] S1, extraction: Xinhui dried orange peel 4.5kg and liquorice 3kg are loaded into a 30-mesh stainless steel filter bag and the bag mouth is tied, and the bag is put into a 3000L extraction tank, and 2700L of RO water at 85°C is pumped into the extraction tank, and the steam valve is opened to continue to raise the water temperature in the extraction tank to 97°C, and the extraction is stopped after 25min of extraction to obtain the dried orange peel and liquorice tea extract; the centrifugal pump is started to pump the dried orange peel and liquorice tea extract into the extreme speed sedimentation tank;

[0030] S2. Add 57% by mass of tap water to the condenser temporary storage tank, and use a semi-enclosed screw compressor to add 43% by mass of ethylene glycol as a refrigerant to the condenser temporary storage tank; the ethylene glycol is subjected to high pressure and high temperature in the evaporator in advance and becomes gaseous. After being sent to the condenser temporary storage tank, the pressure decreases after absorbing the heat of water, and the temperature also decreases accordingly, thereby achieving the effect of adjusting the freezing point of water, and finally obtaining -27°C ice water in the condenser temporary storage tank;

[0031] S3, sending the ice water obtained in step S2 into the interlayer of the rapid sedimentation tank in step S1, and sedimenting the tangerine peel and licorice tea extract in an ultra-cold environment of -27°C for 15 minutes, so that large particles, crude fibers and impurities in the tangerine peel and licorice tea extract are separated and sedimented extremely quickly;

[0032] S4, the feed liquid after the sedimentation in step S3 is sequentially subjected to a primary 1 μm precision filtration and a secondary 0.45 μm precision filtration, and the feed liquid is fully filtered to obtain a clear and transparent tangerine peel licorice tea mother liquor without visible plant fiber particles or flocculent precipitation;

[0033] S5. Stir the tangerine peel and licorice tea mother liquor obtained in step S4 with drinking water and auxiliary materials in a mixing tank for 10 minutes at a temperature of 40°C, and then filter again through a 0.45μm precision filter to obtain a tangerine peel and licorice tea semi-finished product; then perform ultra-high temperature instant sterilization on the tangerine peel and licorice tea semi-finished product, sterilize at 138°C for 30s, and finally perform aseptic cold filling at 20°C to obtain a fully transparent tangerine peel and licorice tea.

[0034] In this embodiment, the auxiliary material includes honey. By mass percentage, 50% of tangerine peel and licorice tea mother liquor and 0.7% of honey are added, and the remainder is drinking water.

[0035] The experiment proved that the transparent tangerine peel and licorice tea prepared in this embodiment has a shelf life of 18 months, and no flocculent precipitation is produced within 18 months.

[0036] For those skilled in the art, various corresponding changes and modifications can be made according to the above technical solutions and concepts, and all of these changes and modifications should be included in the protection scope of the claims of the present invention.

Claims

1. A method for preparing a fully transparent tangerine peel and licorice tea beverage that prevents the precipitation of plant fiber flocs, characterized in that: The steps include: S1, extraction: Xinhui dried tangerine peel and licorice are put into a stainless steel filter bag and the bag is tied, and the bag is put into an extraction tank, and RO water at 80°C-85°C is pumped into the extraction tank, and the water temperature in the extraction tank is continuously raised to 95°C-97°C, and the extraction is stopped after 25min-30min of extraction to obtain dried tangerine peel and licorice tea extract; a centrifugal pump is started to pump the dried tangerine peel and licorice tea extract into an extreme speed sedimentation tank; S2. Add 57%-60% tap water by mass into the condenser temporary storage tank, and use a semi-enclosed screw compressor to add 40%-43% ethylene glycol by mass into the condenser temporary storage tank as a refrigerant; the ethylene glycol is subjected to high pressure and high temperature in the evaporator in advance and becomes gaseous. After being sent into the condenser temporary storage tank, the pressure decreases after absorbing the heat of water, and the temperature also decreases accordingly, thereby achieving the effect of adjusting the freezing point of water, and finally obtaining ice water at -25℃±2℃ in the condenser temporary storage tank; S3, sending the ice water obtained in step S2 into the interlayer of the rapid sedimentation tank in step S1, and sedimenting the tangerine peel and licorice tea extract in an ultra-cold environment of -25°C±2°C for 15min-20min, so that large particles, crude fibers and impurities in the tangerine peel and licorice tea extract are separated and sedimented extremely quickly; S4, the feed liquid after the sedimentation in step S3 is sequentially subjected to a first-level 1 μm precision filtration and a second-level 0.45 μm precision filtration to obtain a clear and transparent tangerine peel and licorice tea mother liquor; S5. Prepare a fully transparent tangerine peel and licorice tea drink using the tangerine peel and licorice tea mother liquor obtained in step S4.

2. The preparation method according to claim 1, characterized in that: The specific process of step S5 is: stirring the tangerine peel and licorice tea mother liquor obtained in step S4 with drinking water and auxiliary materials in a mixing tank at a temperature of 35°C-40°C, and then filtering again through a 0.45μm precision filter to obtain a tangerine peel and licorice tea semi-finished product; then ultra-high temperature instant sterilization of the tangerine peel and licorice tea semi-finished product at 135°C-138°C for 30s, and finally aseptically cold filling at 18°C-20°C to obtain a fully transparent tangerine peel and licorice tea.

3. The preparation method according to claim 2, characterized in that: The auxiliary materials include one or more of erythritol, sucralose, food flavors, and honey.

4. A fully transparent tangerine peel and licorice tea prepared by any one of the preparation methods of claims 1-3.