CN103621737A - Method for processing aroma-enhanced Long-xu gynostemma pentaphylla - Google Patents
Method for processing aroma-enhanced Long-xu gynostemma pentaphylla Download PDFInfo
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- CN103621737A CN103621737A CN201310603801.2A CN201310603801A CN103621737A CN 103621737 A CN103621737 A CN 103621737A CN 201310603801 A CN201310603801 A CN 201310603801A CN 103621737 A CN103621737 A CN 103621737A
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a method for processing aroma-enhanced Long-xu gynostemma pentaphylla. The method is characterized by comprising the following steps: (a) treating raw materials; (b) performing green-removing treatment; (c) cooling; (d) baking and drying; (e) enhancing aroma; (f) extracting the aroma; (g) screening. The normal apple juice is prepared by crushing and squeezing apples, and filtering and refrigerating the apple juice for later use. The method has the positive effects that 1, the herbal flavor of the common gynostemma pentaphylla tea is avoided, the taste of the gynostemma pentaphylla tea is improved, deep development of sweet gynostemma pentaphylla products is promoted, and the consumer needs are met; 2, the consumer market of the sweet gynostemma pentaphylla is extended, the production of sweet gynostemma pentaphylla raw materials is promoted, and adjustment of industrial structure in rural areas is pushed; 3, the process is suitable for mechanical production, high in effect and stable in quality; 4, the market price of the products in batch production exceeds 6000 yuan per kg, and the product is accepted by consumers of all ages and both sexes and has good development prospects.
Description
Technical field
The present invention relates to the processing method of a kind of flavouring dragon palpus gynostemma pentaphylla.
Background technology
Gynostemma pentaphylla, Gynostemma pentaphyllum (Thunb.) Makino is Curcurbitaceae Cucurbitaceae gynostemma pentaphyllum genus Gynostemma integration of drinking and medicinal herbs herbaceous perennial vine plant, containing active ingredient ginsenoside, polysaccharide, flavones, amino acid, it is the raw material of producing in a large number pharmaceuticals and health products.The distinctive sweet taste gynostemma pentaphylla kind of bestowing favour, contained ginsenoside is identical with the former mutation of gynostemma pentaphylla, and its content is higher by 33% than the former mutation of gynostemma pentaphylla.Because mouthfeel is better, active ingredient is higher, and the selling market of the health products product of production is larger.
Toxicity research shows, gynostemma pentaphylla ginsenoside no side effects, without three, cause, can use for a long time in a large number, its containing saponin of anti-cancer be 15,21,22,33,34,55, Tashio, it is 87% to S-180 sarcoma inhibiting rate, tumour cell is had to direct killing action simultaneously, killing rate is up to 91%, and more obvious than anticancer Western medicine " endoxan " effect, clinical treatment liver cancer, cancer of the stomach, thyroid cancer have obvious curative effects, it,, containing saponin(e 22,30,31,32,33,35,36,37,38,39,40,51, has obvious therapeutic action to gastric ulcer, duodenal ulcer, its total saponin(e is cell activator, reducing blood lipid, blood sugar, and balancing blood pressure, extends cells in-vitro life-span 15.7%-22.7%, extends life span of drosophila melanogaster 53.4%, prevent and treat miocardial infarction and necrosis, strengthen liver function of detoxification and the ability that has stimulated hepatic cell regeneration, prevent and treat hepatitis (can treat empty hepatitis), body fluid capable of washing and blood, maintain body alkalescent, strengthens body functions of expelling toxin, improve immunity, can increase pancreas NK cell viability, prevent and treat diabetes, thymus gland and the atrophy of kidney gland, prevent radiation, reduce low-density albumen and low density fat, suppress 30% Fatty synthesis, delicate skin, and remarkable Cure for insomnia and migraines, auxiliary curing glycosuria, control acute and chronic bronchitis, can improve sleep, anti-ageing anti-old, prolong life, antithrombotic, reducing blood lipid, antiulcer, antifatigue, increase body hypoxia-bearing, heat-resisting ability, side effect to the protective effect of miocardial infarction and myocardial anoxia reperfusion injury and control glucocorticoid, and tool is calm, improve one's memory, anti-treating constipation, senile dementia prevention and cure and raising curative effect of medication and reduction drug toxicity effect, at present gynostemma pentaphylla ginsenoside anticancer, improve immunity, control cardiovascular and cerebrovascular disease, treatment tracheitis, catarrhal jaundice, high blood pressure, labor flesh is deficient and the aspect such as control nerve, circulation, blood, endocrine, disease of digestive system, anti-ageing, beauty treatment is widely used in clinical, production has tablet, injection etc. to have the multiple pharmaceuticals such as lipopenicillinase, anti-curing cancers, treatment cardiovascular and cerebrovascular and disease of digestive tract in market sale.
Research in recent years finds that gynostemma pentaphylla has 3 kinds of gynostemma pentaphylla polysaccharide: GPS-2, GPS-3 and GPS-4, and to two kinds of GPS-2 wherein, GPS-3 conducts in-depth research, and the molecular weight of having determined GPS-2 is 10700Dal, and the molecular weight of GPS-3 is 9100Dal.In GPS-2 composition, contain rhamnose and wood sugar, in GPS-3 composition, contain rhamnose, wood sugar, arabinose, galactolipin, fructose and glucose; Polysaccharide has the biological effect of Growth of Cells such as suppressing S-100 sarcoma and ehrlich ascites tumor, obviously promotes hepatic protein and nucleic acid to synthesize and hemopoietic function of bone marrow, promotes body cell immunity and humoral immune function; Gynostemma pentaphylla polysaccharide is water-soluble polysaccharide; clinical have improve immune, anticancer, promote lung organ oxygen absorption, enhancing the blood circulation of stable lung organ, strengthen lung organ and get rid of the effects such as stasis and toxin; gynostemma pentaphylla polysaccharide is antitumor, anti-oxidant, hypoglycemic, and DNA, hepatic injury, Neural Cells Damaged by Glutamic Acid are had to protective effect.
Gynostemma pentaphylla also contains flavone compound (more than the ten kind of Flavonoid substances such as phytolaccanine, rutin, ombuoside and malonic acid), has the effect of analgesia, anti-oxidant (anti-ageing), antifatigue.
Apple is rich in minerals and vitamins, is a kind of fruit that people the most often eat, and cider is containing materials such as abundant protein, amino acid; Also contain the compositions useful to human body such as malic acid, quininic acid, citric acid, Tartaric acid, tannic acid, pectin, B family vitamin, vitamin C, vitamin E, carrotene, retinol, thiamine, riboflavin, niacin, potassium, sodium, calcium, magnesium, iron, manganese, zinc, phosphorus, selenium.
The two compatibility, at the row of 18 anti-19 fears, to not injury of human body, does not have the efficacy effect of balancing blood pressure, reducing blood lipid, enhancing body immunity.
Relevant patent documentation has: 98108667.5 method for producing gynostemma pentaphyllum lemon tea; 99106866.1 method for making bag tea of gingko and gynostemma pentaphyllum; 98118059.0 composite tea of wild nine-leaf gynostemma pentaphyllum; 00113533.3 compound gynostemma pentaphyllum tea; 93119522.5 momordica grosvenori-gynostemma pentaphyllum tea; 92111731.0 gynostemma pentaphyllum jasmine tea;
A 93100436.5 gynostemma pentaphyllum-date tea; 93111437.3 gynostemma pentaphylla tea; 92102021.X the preparation method of a gynostemma pentaphylla tea; 92106916.2 the manufacture craft of compound gynostemma pentaphylla tea;
The preparation method of 01135178.0 1 kinds of gynostemma pentaphylla morning, noon and afternoon tea; 01126229.X gynostemma pentaphylla tea and preparation method thereof; 95117618.8 health Gynostemma pentaphyllum and gastrodia tuber tea bag; 92111231.9 the formula of gynostemma pentaphyllum-date tea and production method; 93115103.1 producing method for pure gynostemma pentaphyllum tea; 93108178.5 natural fruit tea made of wild jujube and gynostemma; 93108184.X the preparation method of gynostemma pentaphylla tea; 94113402.4 Herb tea (Gynostemma pentaphyllum) and method for production thereof; 95112299.1 compound gynostemma pentaphyllum health care tea and processing technology thereof; 95100520.0 instant gynostemma pentaphyllum tea with milk; 95101884.1; Ganoderma-gynostemma tea and manufacturing process thereof; A 97108187.5 gynostemma pentaphyllum health care tea; 03134703.7 1 kinds of novel gynostemma pentaphylla tea in bag and method for makings thereof; A 200410073042.4 instant gynostemma pentaphyllum tea; A 200410073043.9 gynostemma pentaphylla morning, noon and afternoon tea; 200610021750.2; A kind of gynostemma pentaphylla health-care tea with adjusting endocrine effect and preparation method thereof; 200610021751.7 gynostemma pentaphylla health-care tea with logical blood, defecating feces excretion and preparation method thereof; 200610021837.X one kind has gynostemma pentaphylla health-care tea of antioxidation and preparation method thereof.
The processing method patent of invention report that there is no at present flavouring dragon palpus gynostemma pentaphylla.
Summary of the invention
The object of this patent is to provide the processing method of a kind of flavouring dragon palpus gynostemma pentaphylla.
Technical scheme of the present invention is: the processing method of a kind of flavouring dragon palpus gynostemma pentaphylla, is characterized in that comprising following steps: a. raw material is processed:
The gather gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, no-sundries, length 1-2cm, with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 1-2min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 70-80 ℃ to water content below 7%;
E. flavouring is processed:
Moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 0.5-1kg;
F. Titian is processed:
Gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product;
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
The processing method of a kind of flavouring dragon palpus gynostemma pentaphylla of the present invention, is characterized in that described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet.Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The processing method of a kind of flavouring dragon of the present invention palpus gynostemma pentaphylla, is characterized in that the described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
It is raw material that the present invention selects the fresh and tender cauline leaf of the distinctive rich selenium sweet taste gynostemma pentaphylla of bestowing favour point, adopts science production technology, and producing strand dragon must tea, and by people's raising immunity of drinking tea every day, control disease of digestive tract, prevents and treats pharyngitis, obviously improves people's quality of life.
The present invention is directed to the problems such as current " three height " crowd and disease of digestive tract crowd increase, selecting the fresh and tender cauline leaf of gynostemma pentaphylla, the apple fumet that adopt organic pattern to produce is raw material, adopt Particular craft to produce functional health tea, by people's balancing blood pressure of drinking tea every day, reducing blood lipid, improve immunity, control disease of digestive tract, obviously improves people's quality of life.
The present invention has following good effect: 1. overcome the herbaceous taste that common gynostemma pentaphylla tea has, improved the mouthfeel of gynostemma pentaphylla tea, promoted the dark development of sweet taste gynostemma pentaphylla, met consumer demand.2. expand the consumption market of sweet taste gynostemma pentaphylla, promoted sweet taste gynostemma pentaphylla raw material to produce, driven the structural readjustment of rural industry.3. technique of the present invention is applicable to mechanization production, and effect is high, stay in grade.4. batch production product city price surpasses 6000 yuan/kg, obtains men and women, old and young consumer acceptance, has good DEVELOPMENT PROSPECT.
The present invention has unique products formula Design, and selecting first gynostemma pentaphylla young stem and leaf, apple fumet is raw material, meets traditional Chinese medical science combination principle, scientific formulation.The present invention has production technology innovation, from raw material, process, complete, spreading for cooling, bake and bank up with earth dry, gynostemma pentaphylla cauline leaf absorption apple fumet and become the processing step of divisional processing, Titian, screening to form the processing technology that complete sweet taste gynostemma pentaphylla flavored type dragon must tea, guaranteed gynostemma pentaphylla tea brew under soup look natural emerald green prerequisite, having solved the gynostemma pentaphylla tea product that existing market sells has gramineous problem.The present invention has product quality excellence, product is moisture lower than 5%, gypenosides content is greater than 2%, 18 seed amino acid total amounts and is greater than 12%, contains more than selenium 0.25mg/kg, brew soup look emerald green, tasty and refreshing, there is the intrinsic fragrant and sweet taste of pleasant fruital taste and gynostemma pentaphylla, overcome the herbaceous taste that common gynostemma pentaphylla tea has.The present invention has product function uniqueness, the function that product has balancing blood pressure, reducing blood lipid, significantly improves immunity, prevents and treats enterogastric diseases.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1: the processing method of a kind of flavouring dragon of the present invention palpus gynostemma pentaphylla, and the processing method of a kind of flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 1cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 1min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 70 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 2
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 1cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 1min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 70 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 1kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 3
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 1cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 1min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 80 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 4
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 1cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 1min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 80 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 1kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 5
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 1cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 2min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 70 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 6
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 1cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 2min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 70 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 1kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 7
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 1cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 2min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 80 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 8
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 1cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 2min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 80 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 1kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 9
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 2cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 1min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 70 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 10
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 2cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 1min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 70 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 1kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 11
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 2cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 1min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 80 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 12
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 2cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 1min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 80 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 1kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 13
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 2cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 2min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 70 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 14
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 2cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 2min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 70 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 1kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 15
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 2cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 2min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 80 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 0.5kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Embodiment 16
A processing method for flavouring dragon palpus gynostemma pentaphylla, comprises following steps:
A. raw material is processed: the gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, the no-sundries of gathering, length 2cm, and with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 2min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 80 ℃ to water content below 7%;
E. flavouring is processed: moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 1kg;
F. Titian is processed: the gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product.
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
Described apple fumet processing method, comprises following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, and crude fruit has green flavor, the puckery and few sweet taste of fruit juice meta-acid, and concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet; Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
The described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
Claims (3)
1. the processing method that flavouring dragon must gynostemma pentaphylla, is characterized in that comprising following steps: a. raw material is processed:
The gather gynostemma pentaphylla young stem and leaf of delicate, neat and well spaced, fresh, pure, no-sundries, length 1-2cm, with the natural mountain spring water elutriation without any pollution 2 times, timely thin stand 2cm is thick, drains away the water;
B. processing completes: complete with steam inactivation machine moment, with the water vapours of the 100 ℃ 1-2min that completes;
C. spreading for cooling is processed: the cauline leaf after completing is positioned on spreading for cooling platform, thick 1cm, and with the auxiliary blowing of electric fan, 15min removes cauline leaf surface moisture content and is cooled to 25 ℃;
D. cure dry: by removing surface moisture and being cooled to the gynostemma pentaphylla cauline leaf of 25 ℃, be placed in the dryer inner drying 20min of 70-80 ℃ to water content below 7%;
E. flavouring is processed
Moisture gynostemma pentaphylla cauline leaf below 7% is pressed to every hundred kilograms of even spraying apple fumet 0.5-1kg;
F. Titian is processed:
Gynostemma pentaphylla after flavouring is processed is put into fragrance extracting machine, and the 1min time is warming up to 100 ℃ and duration 1min, takes out and enters between buffering, treats that temperature is reduced to 25 ℃ and enters bolting house again;
G. screening: the gynostemma pentaphylla dragon after Titian is processed must pick removal of impurities by tea, must be green, smell delicate fragrance, micro-sweet product;
Described apple fumet be apple broken, squeeze, filter, refrigerate standby.
2. according to the processing method of a kind of flavouring dragon palpus gynostemma pentaphylla claimed in claim 1, it is characterized in that described apple fumet processing method, comprise following steps: raw material is selected: select the crisp apple of Fuji apple, fruit perfects intact ripening fruits, crude fruit has green flavor, puckery and the few sweet taste of fruit juice meta-acid, concentration is also low; Overdone fruit lacks local flavor, and fruit juice low quality, squeezing, clarification and specific filtration resistance are more difficult, and crushing juice rate is low; Sterilization, rinsing: apple is put into 0.1% liquor potassic permanganate and soak after 10-15 minute and remove the peel stoning, with draining after the rinsing of ultra-pure water shower; Fragmentation and squeezing: the apple draining is cut into the piece sheet of 0.5-1 centimeter square, then presses apple: the mass ratio of ultra-pure water 1:3 mixes, obtain cider suspension for homogenate 15-20 minute in high-capacity and high-speed refiner; Filter: filter and adopt ceramic membrane filter, with the purpose ceramic-film filter of 0.1 micron pore size, cider suspension is filtered and obtains apple fumet.Preserve: the refrigerator and cooled that the apple fumet obtaining is left in to 4 ℃ is hidden standby.
3. according to the processing method of a kind of flavouring dragon palpus gynostemma pentaphylla claimed in claim 1, it is characterized in that the described gynostemma pentaphylla young stem and leaf of gathering is the distinctive sweet taste gynostemma pentaphylla kind of bestowing favour.
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Denomination of invention: A processing method for enhancing the fragrance of Longxu Gynostemma pentaphyllum Granted publication date: 20151209 Pledgee: Industrial and Commercial Bank of China Enshi Branch Pledgor: HUBEI SENDO STAR BIO-TECHNOLOGY CO.,LTD. Registration number: Y2024980018959 |
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