Sweet potato leaf-perilla leaf composite beverage and preparation method thereof
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A technology of perilla leaves and sweet potato leaves, which is applied in the preparation of the beverage and in the field of compound beverages, can solve the problems of short storage period, poor taste, and limitation of processing and utilization of fresh sweet potato leaves, and achieve low cost of raw materials, excellent taste, and increased Appetite effect
Inactive Publication Date: 2012-07-04
ZHONGBEI UNIV
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Problems solved by technology
The storage period of fresh sweet potato leaves is very short, so its processing and utilization are also limited
Although sweet potato leaf beverages are also sold on the market, most of them have a poor taste due to the special bitter taste of sweet potato leaves.
Method used
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[0019] 1) Prepare sweet potato leaf extract
[0020] Collecting fresh sweet potato leaves, selecting and removing inedible parts, cleaning, drying until the water content of sweet potato leaves is lower than 2%, and then pulverizing them into powder with a universal grinder.
[0021] Weigh the dry sweet potato leaf powder, mix it with water at a weight ratio of 1:25, soak it at room temperature for 24 hours, put it into an ultrasonic extractor, extract it ultrasonically for 40 minutes at an extraction temperature of 65°C and a power of 125W, and collect the filtrate by filtration. Sterilization obtains clarified sweet potato leaf extract;
[0022] 2) Prepare perilla leaf extract
[0023] Collect fresh perilla leaves, select and remove inedible parts, clean them, dry them until the water content of perilla leaves is less than 2%, and then pulverize them into powder with a universal grinder.
[0024] Weigh the dry perilla leaf powder, mix it with water at a weight ratio of 1:2...
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Abstract
The invention provides a sweet potato leaf-perilla leaf composite beverage and a preparation method thereof. The sweet potato leaf-perilla leaf composite beverage comprises the following components: 10-15% of sweet potato leaf leach liquor, 15-20% of perilla leaf leach liquor, 4-10% of white granulated sugar, 1-3% of honey, 0.06-0.1% of citric acid, 0.01-0.02% of essence, 0.01-0.04% of potassium sorbate, 0.01-0.02% of ethyl maltol, and the balance water. The preparation method comprises the following steps: using ultrasonic wave to extract sweet potato leaves and perilla leaves respectively to obtain the sweet potato leaf leach liquior and the perilla leaf leach liquor; adding the white granulated sugar, the honey, the citric acid, the essence, the potassium sorbate and the ethyl maltol to the water, heating to dissolve the materials, adding the sweet potato leaf leach liquior and the perilla leaf leach liquor when the mixture is heated to 55-65 DEG C, heating to 25-35 DEG C after thewater is complemented, carrying out clarifying filteration on the mixture with chitosan, homogenizing, degassing, sterilizing, and cooling to prepared into the sweet potato leaf-perilla leaf composite beverage. The sweet potato leaf-perilla leaf composite beverage of the invention is unique in taste, good in mouthfeel, good for children and adults, low in cost of raw materials, simple in preparation technology, and rich in nutritional value and healthcare functions, and has wide market development prospects.
Description
technical field [0001] The invention belongs to the technical field of beverage production, and in particular relates to a compound beverage prepared by taking sweet potato leaves and perilla leaves as main raw materials and adding other natural nutrients. The invention also relates to a method for the preparation of the beverage. Background technique [0002] Perilla [Perilla frutescens (L.) Britt], also known as Chisu, Red Su, Xiangsu, Baisu, etc., is an annual herb of the genus Perilla in the family Lamiaceae. It has been cultivated in my country for more than 2,000 years. Traditional medicinal and edible plants are also one of the first batch of 60 traditional Chinese medicines that are both food and medicine promulgated by the Ministry of Health. Perilla stems and leaves are high in volatile oil content, containing perillaldehyde, perillone, limonene, brigene, elemene, citral, dill apierole and other ingredients, with a specific aroma, and rich in chlorophyll and B vita...
Claims
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Application Information
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