CN1069183C

CN1069183C - Preparation of persimmon beverage

Info

Publication number: CN1069183C
Application number: CN 97108604
Authority: CN
Inventors: 汪维
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-06-09
Filing date: 1997-06-09
Publication date: 2001-08-08
Anticipated expiration: 2017-06-09
Also published as: CN1201620A

Abstract

The present invention relates to a preparation method for persimmon beverages, which comprises: using persimmons as principal raw materials; flushing and pulping the persimmons, and filtering the persimmon pulp for removing peel residues; then, heating the filtrate; moreover, hermetically fermenting at normal temperature, sterilizing and filtering; finally, orderly adding plant water, proteoglycan and sucrose to the filtered persimmon juice for preparing a homogeneous persimmon beverage. The persimmon honeydew prepared by the method of the present invention has the advantages of reasonable formulation, sweet and fresh drinking, mellow persimmon flavor, mild taste and good palatability. If frequently drunk, the persimmon honeydew prepared by the method of the present invention has the effective functions of reducing blood pressure, softening cardiac vessels, moistening lung for removing phlegm, clearing heat, promoting fluid production, relieving diarrhea with astringents, invigorating the stomach and spleen and moistening dryness for relaxing bowels.

Description

The preparation method of persimmon beverage

The present invention relates to a kind of preparation method of beverage, particularly a kind of preparation method who selects the persimmon juice from natural persimmon, separated for use and add the persimmon beverage that the proportioning seasoning matter forms.

Existing people are that aquatic foods are eaten to persimmon one, the 2nd, be processed into the persimmon dried meat, and keeping traditional edible way for a long time.Yet, the technology of taking away the puckery taste of persimmon is still taked conventional method, a kind of method is the emerge in worm water by about 40 ℃, it took away the puckery taste for up to 20 to 24 hours, and is edible hard and little sweet, astringent taste slightly, palatability is general; Another kind method is that fruit takes away the puckery taste, and with other fruit, deposits the sealing a few days by making a gesture of measuring to mix as apple, pears etc., and it takes away the puckery taste not thorough, and palatability is also not really desirable; The third method is the ethene spraying, and ethene gets final product accelerating, also can take away the puckery taste, if the random sprinkling of artificial no measurement criteria can cause to a certain degree pollution to persimmon, diminishes the healthy of people.The present invention compared with prior art has the preparation for processing difference, and the skill of taking away the puckery taste also has very big difference.

The objective of the invention is to is raw material with natural persimmon, and interpolation proportioning seasoning matter, employing science preparation method, reach bring high blood pressure down, the preparation method of softening cardiovascular, moistening lung for removing phlegm, clearing heat and promoting fluid, antidysentery with astringent, the beneficial spleen that is good for the stomach, the profit a kind of persimmon beverage just that promotes the production of body fluid.

The inventive method mainly comprises following step: cleaning → sterilization → making beating → filtration → heating fermentation → sterilization → filtration → allotment → homogeneous → encapsulation → high pressure sterilization → cooling → finished product.

It is primary raw material that technical characterictic of the present invention mainly shows with the persimmon, and the persimmon juice that will wash, sterilize, pull an oar, filter behind the peeling slag is heated 60 ℃, and under 20-25 ℃ normal temperature condition, carry out sealing and fermenting, and by per 20 square metres ultraviolet sterilization, filter through 2000 order nets again, then the persimmon juice that filters is added vegetation water, albumen sugar, sucrose in proper order, press 30-40: 40-50: 2-5: 7-10 allocates homogeneous.

Adopt the inventive method, the persimmon beverage that makes, prescription rationally, it is refreshing new to drink sweet silk floss, the persimmon flavor is pure and honest, the property flat agreeable to the taste good, and through Shaanxi Province's Food Hygiene Surveillance check institute testing result: total reducing sugar 12.92%, protein 2.37%, fat 0.05%, carotene 0.03mg/100ml, ascorbic acid 9.44mg/100ml, energy 257.78kJ/100ml.

Further describe technical characterictic of the present invention below in conjunction with most preferred embodiment.

1, selects for use to dash with 1: 100 acetic acid water earlier and drench, use 1: 100 edible buck to dash again and drench, dash repeatedly with soft water then and drench several than great, that look red, sugar content is high persimmon;

2, persimmon is pulled an oar into pasty state, remove thick slag and pericarp, remove coarse granule in the persimmon slurry with high-speed centrifuge again, isolate extract with 2 millimeters reciprocating sieve filters;

3, the persimmon extract is heated 60 ℃, and to carry out sealing and fermenting under 20-25 ℃ normal temperature condition be 70-90 days, and the persimmon juice by sealing and fermenting is at per 20 square metres of ultraviolet sterilizations;

4, the persimmon juice after sterilization filters with 200 order nets again, then order in the persimmon juice that filters is added vegetation water, albumen sugar, sucrose, in 30: 40: 2: and 7 ratio mixing match, and select for use high pressure homogenizer that it is fully mixed;

5, select for use heat exchanger or alternate manner that the juice temperature of homogeneous is heated to 90 ℃ of bottling cappings rapidly, and after 100 ℃ of following sterilizations are steamed 10 minutes, take out rapid cooling and promptly can be finished product.

Claims

1, a kind of preparation method of persimmon beverage, it is characterized in that with the persimmon being primary raw material, and the persimmon juice that will wash, sterilize, pull an oar, filter behind the peeling slag is heated 60 ℃, and under 20-25 ℃ normal temperature condition, carry out sealing and fermenting, and by per 20 square metres ultraviolet sterilization, filter through 200 order nets, then the persimmon juice that filters is added vegetation water, albumen sugar, sucrose in proper order, press 30-40: 40-50: 2-5: the 7-10 allotment all.

2, the preparation method of persimmon beverage according to claim 1 is characterized in that:

(1) selects for use to dash with 1: 100 acetic acid water earlier and drench, use 1: 100 edible buck to dash again and drench, dash repeatedly with soft water then and drench several than great, that look red, sugar content is high persimmon;

(2) persimmon of selecting for use is broken into pasty state, behind the skin that removes slag after filtration, isolate extract;

(3) isolated persimmon extract is heated 60 ℃, and to carry out sealing and fermenting under 20 ℃ normal temperature condition be 70 days, and through sterilization;

(4) the persimmon juice after the sterilization is filtered again, order is added vegetation water, albumen sugar, sucrose in 30: 40: 2 in it then: 7 ratio is mixed homogeneous;

(5) the persimmon juice humidity behind the homogeneous is heated to 90 ℃ and bottling capping rapidly, and after 100 ℃ of following sterilizations are steamed 10 minutes, takes out the speed cooling.