CN106490433A - The preparation method of Fructus Forsythiae beverage - Google Patents
The preparation method of Fructus Forsythiae beverage Download PDFInfo
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- CN106490433A CN106490433A CN201611175739.1A CN201611175739A CN106490433A CN 106490433 A CN106490433 A CN 106490433A CN 201611175739 A CN201611175739 A CN 201611175739A CN 106490433 A CN106490433 A CN 106490433A
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- forsythiae
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- folium
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- warm macerating
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 34
- 238000004321 preservation Methods 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 238000004140 cleaning Methods 0.000 claims abstract description 18
- 238000005520 cutting process Methods 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 16
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000005352 clarification Methods 0.000 claims abstract 2
- 230000002879 macerating effect Effects 0.000 claims description 53
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000008213 purified water Substances 0.000 claims description 25
- 239000000706 filtrate Substances 0.000 claims description 20
- 244000269722 Thea sinensis Species 0.000 claims description 17
- 238000000605 extraction Methods 0.000 claims description 17
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 235000013355 food flavoring agent Nutrition 0.000 claims description 14
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 14
- 239000011259 mixed solution Substances 0.000 claims description 14
- 239000000811 xylitol Substances 0.000 claims description 14
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 14
- 229960002675 xylitol Drugs 0.000 claims description 14
- 235000010447 xylitol Nutrition 0.000 claims description 14
- 235000021551 crystal sugar Nutrition 0.000 claims description 13
- 239000001509 sodium citrate Substances 0.000 claims description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 13
- 235000009569 green tea Nutrition 0.000 claims description 12
- 239000003814 drug Substances 0.000 claims description 9
- 238000000108 ultra-filtration Methods 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 7
- 241000238631 Hexapoda Species 0.000 claims description 6
- 239000004952 Polyamide Substances 0.000 claims description 6
- 239000003651 drinking water Substances 0.000 claims description 6
- 235000020188 drinking water Nutrition 0.000 claims description 6
- 229920002647 polyamide Polymers 0.000 claims description 6
- 239000013589 supplement Substances 0.000 claims description 6
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 235000011083 sodium citrates Nutrition 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 238000010791 quenching Methods 0.000 abstract description 4
- 230000035922 thirst Effects 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 3
- WCGUUGGRBIKTOS-GPOJBZKASA-N (3beta)-3-hydroxyurs-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C WCGUUGGRBIKTOS-GPOJBZKASA-N 0.000 abstract description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 abstract description 2
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 abstract description 2
- KFFCKOBAHMGTMW-LGQRSHAYSA-N Forsythin Chemical compound C1=C(OC)C(OC)=CC=C1[C@H]1[C@@H](CO[C@@H]2C=3C=C(OC)C(O[C@H]4[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O4)O)=CC=3)[C@@H]2CO1 KFFCKOBAHMGTMW-LGQRSHAYSA-N 0.000 abstract description 2
- 108010084210 citrin Proteins 0.000 abstract description 2
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 abstract description 2
- 229930182470 glycoside Natural products 0.000 abstract description 2
- 150000002338 glycosides Chemical class 0.000 abstract description 2
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 abstract description 2
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 abstract description 2
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 abstract description 2
- 235000005493 rutin Nutrition 0.000 abstract description 2
- 229960004555 rutoside Drugs 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 229940096998 ursolic acid Drugs 0.000 abstract description 2
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 abstract description 2
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 abstract 1
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 abstract 1
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 abstract 1
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 abstract 1
- 229940100243 oleanolic acid Drugs 0.000 abstract 1
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 239000000463 material Substances 0.000 description 5
- 235000013616 tea Nutrition 0.000 description 5
- 241000576429 Forsythia suspensa Species 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000005374 membrane filtration Methods 0.000 description 4
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- 239000002689 soil Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
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- 241000207834 Oleaceae Species 0.000 description 2
- 230000002180 anti-stress Effects 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 230000023852 carbohydrate metabolic process Effects 0.000 description 2
- 235000021256 carbohydrate metabolism Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
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- 230000002708 enhancing effect Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000012263 liquid product Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 206010010144 Completed suicide Diseases 0.000 description 1
- 241000555712 Forsythia Species 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 239000000084 colloidal system Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- RECVMTHOQWMYFX-UHFFFAOYSA-N oxygen(1+) dihydride Chemical compound [OH2+] RECVMTHOQWMYFX-UHFFFAOYSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
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- 235000013599 spices Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the preparation method of Fructus Forsythiae beverage, belongs to natural plant beverage technical field.The fresh Folium Forsythiae that raw material was plucked from autumn, preparation method include cleaning cleaning, complete, cutting, drying, get the raw materials ready, extract, cold preservation, filtration, nine processing steps of synthetic beverage.Folium Forsythiae contains the compositions such as forsythin, Fructus Forsythiae fat glycosides, oleanolic acid, rutin, ursolic acid and containing abundant Citrin, the effect of with promoting the production of body fluid to quench thirst, clearing away heat-fire, refreshing.The of the invention beverage is in brown liquid, clarification, sweet and sour, the effect of with promoting the production of body fluid to quench thirst, clearing away heat-fire, refreshing, is containing sugar or without sugared natural plant beverage.
Description
Technical field
The present invention relates to one kind is primary raw material by Folium Forsythiae, citric acid, sodium citrate, crystal sugar or xylitol, perfume (or spice) is equipped with
Preparation method of the essence for the Fructus Forsythiae beverage of flavoring agent, belongs to natural plant beverage technical field.
Background technology
The preparing raw material of Fructus Forsythiae beverage adopts Hebei province She County Taihang Mountain basin genuine medicinal materials Oleaceae plants Fructus Forsythiae
Forsythia suspensa（Thunb.）The decoction pieces of the fresh leaf processing of Vahl, Folium Forsythiae contain forsythin, Fructus Forsythiae fat glycosides, Qi Dun
The compositions such as fruit acid, rutin, ursolic acid simultaneously contain abundant Citrin.The effect of there is promoting the production of body fluid to quench thirst, clearing away heat-fire, refreshing.
According to《Compendium of Materia Medica》《Dictionary of medicinal plant》《Sheng Nong's herbal classic》Record：Category Oleaceae machaka, Mu Yulu among the cliff of remote mountains
And give birth to, flower, leaf, stem, fruit can be all used as medicine into tea, the clear taste profit of color.With leaf Preparation process into Folium Camelliae sinensis, Chang Yinke clearing away summer-heat, promote the production of body fluid
Quench the thirst, sore-throat relieving wets one's whistle, long-term taking makes us face and pleases, obviously clears away heart-fire, making light of one's life by commiting suicide resistance to old, makes us changing youthful vigor.According to legend, have one
Year Emperor Qianlong is avoided heat in Chengde, has drunk forsythia suspensa tea in The Misty Rain Tower, has felt the spacious god of the heart immediately and control, and whole body is extremely pleasant.Purport is descended immediately,
Forsythia suspensa tea is set to tribute, presents respectfully every year, so that imperial family drinks.There is the custom for drinking Folium Forsythiae tea making morning among the people, it is believed that have clear
Lung anti-inflammatory effect, has drunk health care function throughout the year, therefore has claimed " life-prolonging tea ".
The health value of Folium Forsythiae is subject to people's pay attention to day by day, modern pharmacological research to show, Folium Forsythiae has the liver protecting, resists
Oxidation of Fat and Oils, defying age, the effect for adjusting immunologic function and enhancing anti-stress ability.Folium Forsythiae is made as beverage, is had a extensive future.
Content of the invention
The technical problem to be solved in the invention be to provide a kind of process is simple rationally, the Fructus Forsythiae of preparation process clean hygiene
Method for preparing beverage.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is：
A kind of preparation method of Fructus Forsythiae beverage, comprises the following steps that,
Step 1, clean cleaning：By fresh Folium Forsythiae, pick net impurity, foreign body, go mouldy and non-Leaf-feeding insects, dry in the air after cleaning up
Dry surface moisture；
Step 2, complete：The Folium Forsythiae cleaned after cleaning is placed in steam kettle and is completed, dried in the air cool；
Step 3, cutting：The Folium Forsythiae after completing is cut into filament using medicine cutter and obtains Folium Forsythiae decoction pieces；
Step 4, drying：Folium Forsythiae decoction pieces good for cutting are placed in balcony dry in the shade and obtain drying Folium Forsythiae decoction pieces；
Step 5, get the raw materials ready：It is 0.12 according to the used Folium Forsythiae decoction pieces that dry in every 100L beverages for 0.4～0.6kg, citric acid
～0.16kg, sodium citrate be 0.72～0.96kg, crystal sugar be 4～5kg or xylitol be 5～6.26kg, Green tea essence be 40
～50ml prepares raw material；
Step 6, extraction：Folium Forsythiae decoction pieces good for proportioning in step 5 are placed in multi-functional extraction unit, plus purified water warm macerating is some
Secondary extraction obtains warm macerating liquid；
Step 7, cold preservation：The warm macerating liquid that extraction is obtained is placed in Cold storage in the refrigerator；
Step 8, filtration：Warm macerating liquid after by cold preservation is placed in ultrafiltration unit and is filtrated to get clear filtrate；
Step 9, synthetic beverage：By the one kind in both ready citric acid, sodium citrate, crystal sugar or xylitol in step 5
Purified water is added, cool interpolation Green tea essence of drying in the air after heating for dissolving obtains flavoring agent, and flavoring agent is mixed with the clear filtrate in step 8
Mixed solution is obtained, mixed solution rustless steel flame filter press is filtered until clear；Supplement purified water is added to final solution
Volume obtains Fructus Forsythiae beverage for 100L.
Further, in step 1, Folium Forsythiae is the fresh goods that autumn plucks；Folium Forsythiae is put into rustless steel bubble washer makes
Cleaned up with drinking water.
Further, in step 2, Folium Forsythiae is placed in 100 DEG C of keeping temperature in steam kettle, steams 5～10 points using flowing steam
Clock.
Further, Folium Forsythiae is placed in the filament that medicine cutter cutting is 2～3mm of width in step 3 and obtains Folium Forsythiae drink
Piece.
Further, the Folium Forsythiae decoction pieces for cutting in step 3 are placed in the shade ventilation balcony and dry, and laying depth is 25
～35mm, moisture ＜ 12%.
Further, the warm macerating number of times in step 6 be 1～3 time, each warm macerating time be 1～1.5h, warm macerating temperature be 70
～80 DEG C.
Further, in step 7, warm macerating liquid is placed in Cold storage in the refrigerator, refrigerated storage temperature be cold preservation 24 under conditions of 2～5 DEG C～
72 hours.
Further, the warm macerating liquid in step 8 after cold preservation is using the ultrafiltration unit mistake with 50000 molecular weight polyamide films
Filter obtains clear filtrate, and clear filtrate temperature is 25～35 DEG C.
Further, the use in step 9 is configured with the flame filter press of slow filter paper and filters mixed solution in clear
Clear brownish red.
As a result of above-mentioned technical proposal, the present invention achieves following beneficial effect：
The present invention defines the preparation method for making Fructus Forsythiae beverage, makes with fresh Folium Forsythiae as raw material through certain technique
Nutritional labeling in Folium Forsythiae can be preserved to greatest extent with the method, made beverage is highly palatable, health care
It is worth high effect with the liver protecting, Anti-oxidant, defying age, regulation immunologic function and enhancing anti-stress ability.The system
The process is simple of Preparation Method, whole clean hygiene.
In the present invention, step 2 is completed to be completed using flowing steam and ensure that
Matter, also improves the efficiency for completing using steam beating.
In step 3 by the filament that Folium Forsythiae cutting is 2～3mm of width, the filament of this width can make step 4 to the present invention
Dry process abundant and rapid, can make that the warm macerating of step 5 carries out is more thorough.
Get the raw materials ready in step 5 in the present invention and ensure that the Fructus Forsythiae beverage sweet and sour taste for finally giving.
Step 6 of the present invention carries out multiple warm macerating, fully can extract the beneficiating ingredient in Folium Forsythiae.
Warm macerating liquid is positioned over deepfreeze by the present invention, is due to contained phytoprotein in Folium Forsythiae and colloid substances
Matter etc. unhelpful into branch as the reduction dissolubility of temperature decreases precipitation little particle, with molecular motion slowly assemble agglomerating
Produce precipitation to be separated from water, facilitate the filtration in step 8.
The present invention is adsorbed using membrane material hydrogen bond action cold by the ultrafiltration of cold preservation liquid and from suitable material and aperture ultrafilter membrane
Phenolic substance tannin in liquid is hidden, and from suitable control molecular weight pore membrane material, filters the remaining plant being dissolved in cold preservation liquid
The unhelpful composition that thing protein and colloidal substance etc. are easily separated out, it is ensured that beverage clarity.
In blending process, sweeting agent adopts xylitol to the present invention, and xylitol is same the taste for adjusting forsythia leaf beverage
When, moreover it is possible to additional heat, improve carbohydrate metabolism, xylitol is not relying on the participation of insulin in human body metabolism, is directed through thin
After birth participates in carbohydrate metabolism and does not increase blood sugar concentration, and therefore, this beverage can become the beverage of diabeticss, increase Folium Forsythiae
The promoted extension of beverage.
Flavoring agent of the present invention has covers bitter effect, bacteriostasis, solubilization, regulation pH value effect.
Specific embodiment
The present invention is described in further details with reference to specific embodiment：
The invention discloses the preparation method of Fructus Forsythiae beverage, comprises the following steps：
Step 1, clean cleaning：The fresh Folium Forsythiae that autumn is plucked, picks net impurity, foreign body, goes mouldy and non-Leaf-feeding insects, put
Cleaned with drinking water in air bubble washer machine to Fructus Forsythiae leaf surface totally without soil, dry surface moisture.
Step 2, complete：Folium Forsythiae after cleaning will be cleaned and be placed in steam kettle 5～10 points are steamed with 100 DEG C of flowing steam
Clock, dries in the air cool.
Step 3, cutting：The Folium Forsythiae after completing is cut into the filament that width is 2～3mm using medicine cutter and obtains Fructus Forsythiae
Leaf decoction pieces.
Step 4, drying：The Folium Forsythiae decoction pieces for cutting into are placed in shady spot's balcony to dry in the shade, the laying width of Folium Forsythiae decoction pieces
Spend for 25～35mm, leaf is green, moisture ＜ 12%.
Step 5, get the raw materials ready：According to the used Folium Forsythiae decoction pieces that dry in every 100L beverages for 0.4 ~ 0.6kg, citric acid it is
0.12 ~ 0.16kg, sodium citrate be 0.72 ~ 0.96kg, crystal sugar be 4 ~ 5kg or xylitol be 5 ~ 6.26kg, Green tea essence be 40
~ 50ml prepares raw material.
Step 6, extraction：Folium Forsythiae decoction pieces after drying in the shade are placed in multi-functional extraction unit, plus purified water warm macerating 1～3 time,
Every time the warm macerating time be 1 ~ 1.5h, warm macerating temperature be 70～80 DEG C, will the warm macerating liquid that obtained every time mix after filter, contained
The warm macerating liquid of Forsythia suspensa ingredients.In actual fabrication process, generally preferably warm macerating number of times is 2 times.
Step 7, cold preservation：By the cold preservation of warm macerating liquid in freezer of the temperature for 2 ~ 5 DEG C, cold preservation time is 24～72 hours.
Step 8, filtration：Warm macerating liquid after by cold preservation, is obtained using 50000 molecular weight polyamide membrane filtrations by ultrafiltration unit
Clear filtrate is arrived, clear filtrate temperature is 25 ~ 35 DEG C.
Step 9, synthetic beverage：By in both ready citric acid, sodium citrate, crystal sugar or xylitol in step 5
A kind of addition purified water, cool interpolation Green tea essence of drying in the air after heating for dissolving obtain flavoring agent, the clear filtrate in flavoring agent and step 8
Mixed solution is mixed to get, mixed solution rustless steel flame filter press is filtered until clear；Supplement purified water is added to final
Liquor capacity obtains Fructus Forsythiae beverage for 100L.
Standard in present invention process step according to every portion of beverage for 100L is processed making.
Embodiment 1
Step 1, clean cleaning：The fresh Folium Forsythiae that autumn is plucked, picks net impurity, foreign body, goes mouldy and non-Leaf-feeding insects, put
Cleaned with drinking water in air bubble washer machine to Fructus Forsythiae leaf surface totally without soil, dry surface moisture.
Step 2, complete：Folium Forsythiae after cleaning will be cleaned and be placed in steam kettle and steamed 10 minutes with 100 DEG C of flowing steam, dried in the air
Cool.
Step 3, cutting：The Folium Forsythiae after completing is cut into the filament that width is 2～3mm using medicine cutter and obtains Fructus Forsythiae
Leaf decoction pieces.
Step 4, drying：The Folium Forsythiae decoction pieces of cutting are placed in shady spot's balcony to dry in the shade, the laying width of Folium Forsythiae decoction pieces
For 25～35mm, leaf is green, moisture ＜ 12%.
Step 5, get the raw materials ready：According to the used Folium Forsythiae decoction pieces that dry in every 100L beverages for 0.4kg, citric acid it is
0.12kg, sodium citrate are 0.72kg, crystal sugar is 4kg, Green tea essence is that 40ml prepares raw material.
Step 6, extraction：Folium Forsythiae decoction pieces are placed in multi-functional extraction unit, plus purified water warm macerating is twice, presses for the first time
Mass ratio according to purified water and Folium Forsythiae decoction pieces is 20:1, the warm macerating time is 1.5h, second according to purified water and Folium Forsythiae and
The mass ratio of Fructus Crataegi is 20:1, the warm macerating time is 1h, and warm macerating temperature is held between 70～80 DEG C twice, by obtained twice
Filter after the mixing of warm macerating liquid, obtain the warm macerating liquid containing Fructus Forsythiae leaf composition.
Step 7, cold preservation：By the cold preservation of warm macerating liquid in freezer of the temperature for 2 ~ 5 DEG C, cold preservation time is 24 hours.
Step 8, filtration：Warm macerating liquid after by cold preservation is obtained using 50000 molecular weight polyamide membrane filtrations by ultrafiltration unit
Clear filtrate is arrived, clear filtrate temperature is 35 DEG C.
Step 9, synthetic beverage：Ready citric acid, sodium citrate, crystal sugar in step 5 are added in purified water, are heated
Dissolve cool rear plus Green tea essence of drying in the air and obtain flavoring agent, flavoring agent is mixed to get mixed solution with the clear filtrate in step 8, passes through
The brown liquid that mixed solution is filtered until clear by flame filter press using slow filter paper, supplements and adds purified water to finally molten
Liquid product obtains Fructus Forsythiae beverage for 100L, and gained Fructus Forsythiae beverage sweet and sour, is Sugared beverages.
Embodiment 2
Step 1, clean cleaning：The fresh Folium Forsythiae that autumn is plucked, picks net impurity, foreign body, goes mouldy and non-Leaf-feeding insects, put
Cleaned with drinking water in air bubble washer machine to Fructus Forsythiae leaf surface totally without soil, dry surface moisture.
Step 2, complete：Folium Forsythiae after cleaning will be cleaned and be placed in steam kettle and steamed 8 minutes with 100 DEG C of flowing steam, dried in the air
Cool.
Step 3, cutting：The Folium Forsythiae after completing is cut into the filament that width is 2～3mm using medicine cutter and obtains Fructus Forsythiae
Leaf decoction pieces.
Step 4, drying：The Folium Forsythiae decoction pieces of cutting are placed in shady spot's balcony to dry in the shade, the laying width of Folium Forsythiae decoction pieces
For 25～35mm, leaf is green, moisture ＜ 12%.
Step 5, get the raw materials ready：According to the used Folium Forsythiae decoction pieces that dry in every 100L beverages for 0.5kg, citric acid it is
0.14kg, sodium citrate are 0.84kg, xylitol is 6kg, Green tea essence is that 45ml prepares raw material.
Step 6, extraction：Folium Forsythiae decoction pieces are placed in multi-functional extraction unit, plus purified water warm macerating is twice, presses for the first time
Mass ratio according to purified water and Folium Forsythiae decoction pieces is 25:1, the warm macerating time is 1.5h, and second according to purified water and Folium Forsythiae drink
The mass ratio of piece is 23:1, the warm macerating time is 1h, and warm macerating temperature is held between 70 ~ 80 DEG C twice, by the temperature for obtaining twice
Filter after immersion mixing, obtain the warm macerating liquid containing Fructus Forsythiae leaf composition.
Step 7, cold preservation：By the cold preservation of warm macerating liquid in freezer of the temperature for 2 ~ 5 DEG C, cold preservation time is 48 hours.
Step 8, filtration：Warm macerating liquid after by cold preservation is obtained using 50000 molecular weight polyamide membrane filtrations by ultrafiltration unit
Clear filtrate is arrived, clear filtrate temperature is 30 DEG C.
Step 9, synthetic beverage：Ready citric acid, sodium citrate, xylitol in step 5 are added in purified water, plus
Heat of solution dry in the air cool after plus Green tea essence obtain flavoring agent, flavoring agent is mixed to get mixed solution with the clear filtrate in step 8, leads to
Cross the brown liquid that mixed solution is filtered until clear using slow filter paper by flame filter press, supplement and purified water is added to final
Liquor capacity obtains Fructus Forsythiae beverage for 100L, gained Fructus Forsythiae beverage sweet and sour, is not Sugared beverages.
Embodiment 3
Step 1, the fresh Folium Forsythiae for plucking autumn, pick net impurity, foreign body, go mouldy and non-Leaf-feeding insects, be placed in bubble type
Cleaned with drinking water in cleaning machine to Fructus Forsythiae leaf surface totally without soil, dry surface moisture.
Step 2, complete：Folium Forsythiae after cleaning will be cleaned and be placed in steam kettle and steamed 5 minutes with 100 DEG C of flowing steam, dried in the air
Cool.
Step 3, cutting：The Folium Forsythiae after completing is cut into the filament that width is 2～3mm using medicine cutter and obtains Fructus Forsythiae
Leaf decoction pieces.
Step 4, drying：The Folium Forsythiae decoction pieces of cutting are placed in shady spot's balcony to dry in the shade, the laying width of Folium Forsythiae decoction pieces
For 25～35mm, leaf is green, moisture ＜ 12%.
Step 5, get the raw materials ready：According to the used Folium Forsythiae decoction pieces that dry in every 100L beverages for 0.6kg, citric acid it is
0.16kg, sodium citrate are 0.96kg, crystal sugar is 5kg, Green tea essence is that 50ml prepares raw material.
Step 6, extraction：Folium Forsythiae decoction pieces are placed in multi-functional extraction unit, plus purified water warm macerating is twice, presses for the first time
Mass ratio according to purified water and Folium Forsythiae decoction pieces is 30:1, the warm macerating time is 1.5h, and second according to purified water and Folium Forsythiae drink
The mass ratio of piece is 25:1, the warm macerating time is 1h, and warm macerating temperature is held between 70 ~ 80 DEG C twice, by the temperature for obtaining twice
Filter after immersion mixing, obtain the warm macerating liquid containing Fructus Forsythiae leaf composition.
Step 7, cold preservation：By the cold preservation of warm macerating liquid in freezer of the temperature for 2 ~ 5 DEG C, cold preservation time is 72 hours.
Step 8, filtration：Warm macerating liquid after by cold preservation is obtained using 50000 molecular weight polyamide membrane filtrations by ultrafiltration unit
Clear filtrate is arrived, clear filtrate temperature is 25 DEG C.
Step 9, synthetic beverage：Ready citric acid, sodium citrate, crystal sugar in step 5 are added in purified water, are heated
Dissolve cool rear plus Green tea essence of drying in the air and obtain flavoring agent, flavoring agent is mixed to get mixed solution with the clear filtrate in step 8, passes through
The brown liquid that mixed solution is filtered until clear by flame filter press using slow filter paper, supplements and adds purified water to finally molten
Liquid product obtains Fructus Forsythiae beverage for 100L, and gained Fructus Forsythiae beverage sweet and sour, is Sugared beverages.
Two kinds of materials of crystal sugar and xylitol are provided in the present invention as sweeting agent, and what crystal sugar was suitable for most people drinks habit
Used, what xylitol was suitable for diabeticss drinks demand.
The preparation method of heretofore described Fructus Forsythiae beverage, process is simple rationally, are suitable for large-scale industrial production.Through
The clean hygiene for cleaning that cleaning and the step that completes can ensure that raw material is crossed, Folium Forsythiae is cut into carry out after filament warm macerating liquid first
Extraction, to greatest extent the beneficiating ingredient in Folium Forsythiae can be extracted.During extracting warm macerating liquid and synthetic beverage
Using the purified water of medical grade, it is to avoid the destruction to beneficiating ingredient and the impact to mouthfeel such as impurities in water ion,
Highly palatable using the Fructus Forsythiae beverage made by the present invention.
With every part of Fructus Forsythiae beverage 100L as standard in the present invention and embodiment, it should be noted that application claims are protected
The preparation method of the Fructus Forsythiae beverage of shield is not limited only to the situation that every part of Fructus Forsythiae beverage 100L is standard, and other situations also all fall within
In protection scope of the present invention.
Claims (9)
1. a kind of preparation method of Fructus Forsythiae beverage, it is characterised in that：Comprise the following steps that,
Step 1, clean cleaning：By fresh Folium Forsythiae, pick net impurity, foreign body, go mouldy and non-Leaf-feeding insects, dry in the air after cleaning up
Dry surface moisture；
Step 2, complete：The Folium Forsythiae cleaned after cleaning is placed in steam kettle and is completed, dried in the air cool；
Step 3, cutting：The Folium Forsythiae after completing is cut into filament using medicine cutter and obtains Folium Forsythiae decoction pieces；
Step 4, drying：Folium Forsythiae decoction pieces good for cutting are placed in balcony dry in the shade and obtain drying Folium Forsythiae decoction pieces；
Step 5, get the raw materials ready：It is 0.12 according to the used Folium Forsythiae decoction pieces that dry in every 100L beverages for 0.4～0.6kg, citric acid
～0.16kg, sodium citrate be 0.72～0.96kg, crystal sugar be 4～5kg or xylitol be 5～6.26kg, Green tea essence be 40
～50ml prepares raw material；
Step 6, extraction：Folium Forsythiae decoction pieces good for proportioning in step 5 are placed in multi-functional extraction unit, plus purified water warm macerating is some
Secondary extraction obtains warm macerating liquid；
Step 7, cold preservation：The warm macerating liquid that extraction is obtained is placed in Cold storage in the refrigerator；
Step 8, filtration：Warm macerating liquid after by cold preservation is placed in ultrafiltration unit and is filtrated to get clear filtrate；
Step 9, synthetic beverage：By the one kind in both ready citric acid, sodium citrate, crystal sugar or xylitol in step 5
Purified water is added, cool interpolation Green tea essence of drying in the air after heating for dissolving obtains flavoring agent, and flavoring agent is mixed with the clear filtrate in step 8
Mixed solution is obtained, mixed solution rustless steel flame filter press is filtered until clear；Supplement purified water is added to final solution
Volume obtains Fructus Forsythiae beverage for 100L.
2. the preparation method of Fructus Forsythiae beverage according to claim 1, it is characterised in that：In step 1, Folium Forsythiae was adopted for autumn
The fresh goods that plucks；Folium Forsythiae is put into rustless steel bubble washer to clean up using drinking water.
3. the preparation method of Fructus Forsythiae beverage according to claim 1, it is characterised in that：In step 2, Folium Forsythiae is placed in steam
100 DEG C of keeping temperature in pot, is steamed 5～10 minutes using flowing steam.
4. the preparation method of Fructus Forsythiae beverage according to claim 1, it is characterised in that：Folium Forsythiae is placed in step 3 and is cut
The cutting of medicine machine obtains Folium Forsythiae decoction pieces for the filament of 2～3mm of width.
5. the preparation method of Fructus Forsythiae beverage according to claim 1, it is characterised in that：The Folium Forsythiae cut in step 3
Decoction pieces are placed in the shade ventilation balcony and dry, and laying depth is 25～35mm, moisture ＜ 12%.
6. the preparation method of Fructus Forsythiae beverage according to claim 1, it is characterised in that：Warm macerating number of times in step 6 be 1～
3 times, each warm macerating time be 1～1.5h, warm macerating temperature be 70～80 DEG C.
7. the preparation method of Fructus Forsythiae beverage according to claim 1, it is characterised in that：In step 7, warm macerating liquid is placed in freezer
Cold preservation, cold preservation 24～72 hours under conditions of refrigerated storage temperature is for 2～5 DEG C.
8. the preparation method of Fructus Forsythiae beverage according to claim 1, it is characterised in that：Warm macerating liquid in step 8 after cold preservation
Clear filtrate is filtrated to get using the ultrafiltration unit with 50000 molecular weight polyamide films, clear filtrate temperature is 25～35 DEG C.
9. the preparation method of Fructus Forsythiae beverage according to claim 1, it is characterised in that：Use in step 9 is configured with slowly
The flame filter press of fast filter paper filters mixed solution to the brownish red in clarification.
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