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Method for preparing beverage by using globe artichoke stem and leaf extracts

A technology of thistle stems and leaves, extracts, applied in food preparation, application, food science and other directions, can solve problems such as waste, and achieve the effects of moderate taste, rich product types, and good health care effects

Inactive Publication Date: 2015-01-07
CHANGDE HUIMEI AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of waste caused by discarding old flower bracts and stems and leaves of artichokes that are not suitable for direct consumption, enrich artichoke products at the same time, and provide a preparation method of artichoke beverage that retains the functional health care nutrients of artichokes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Artichoke pre-treatment: wash the artichoke stems and leaves, remove the silt and a large amount of mold attached to the surface of the artichoke stems and leaves, dry them after cleaning, and then chop them for later use;

[0019] (2) Extraction: Put the clean material of artichoke stems and leaves into a 3T multi-functional extraction tank, use 3 times the amount of 75-80% ethanol to extract the clean material twice, and the extraction time is 2 hours each time; The material extract is filtered and put into the extract storage tank;

[0020] (3) One-time concentration: suck the extract into the external circulation decompression concentrator and concentrate it to the extract of 20-25 degrees Baume, at 1.5-2.0kg / ㎝ 2 Under the heating of steam, the extract is concentrated under a vacuum state of 600 mm to 700 mm, the temperature of the extract is 50 ° C to 60 ° C, and the cumulative time of the concentration process is 3 hours;

[0021] (4) Enzyme treatment: Add 0....

Embodiment 2

[0026] (1) Artichoke pre-treatment: wash the artichoke stems and leaves, remove the silt and a large amount of mold attached to the surface of the artichoke stems and leaves, dry them after cleaning, and then chop them for later use;

[0027] (2) Extraction: Put the clean material of artichoke stems and leaves into a 3T multi-functional extraction tank, use 3 times the amount of 75-80% ethanol to extract the clean material twice, and the extraction time is 2 hours each time; The material extract is filtered and put into the extract storage tank;

[0028] (3) One-time concentration: suck the extract into the external circulation decompression concentrator and concentrate it to the extract of 20-25 degrees Baume, at 1.5-2.0kg / ㎝ 2 Under the heating of steam, the extract is concentrated under a vacuum state of 600 mm to 700 mm, the temperature of the extract is 50 ° C to 60 ° C, and the cumulative time of the concentration process is 4 hours;

[0029] (4) Enzyme treatment: add 1%...

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Abstract

The invention discloses a method for preparing a beverage by using globe artichoke stem and leaf extracts. The method comprises the following steps: pretreatment of globe artichoke; extraction; primary concentration; enzyme treatment; secondary concentration; dilution; and filling and sterilizing. The globe artichoke extract beverage prepared by the method is abundant in nutrition, contains a unique flavor, is uniform in texture, strong in fragrance, moderate in taste, and long in storage life, does not contain energy sugar, protects the liver, is suitable for patients with diabetes and regularly drinking people, has a good health effect, and is well received by consumers, and thus a new way is opened up for deep processing and utilizing of the globe artichoke, a lot of globe artichoke stem and leaf materials are saved, and the variety of the globe artichoke product is enriched.

Description

technical field [0001] The invention relates to artichoke processing technology, in particular to a method for preparing beverage with artichoke stem and leaf extract. Background technique [0002] Artichoke, also known as chrysanthemum thistle, artichoke, French lily, lotus lily, artichoke, scientific name Cynara scolymus L., is a perennial herb of the genus Artichoke in the family Comopsite. Native to the Mediterranean coast, it evolved from cardoon (C.cardunculus L.) and is most cultivated in France. In the 19th century, it was introduced to Shanghai from France. At present, there are a small amount of cultivation in Shanghai, Zhejiang (Jiaxing), Hubei (Honghu), Yunnan (Kunming, Yuxi, Dali), Guangxi (Nanning, Beihai) and other places. In recent years, the consumption and import of artichoke in developed countries such as the United States and Western Europe have been increasing, and the supply of canned products in the international market is in short supply. In order to...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/09A23L33/105
CPCA23L2/38A23L2/84A23L33/00A23V2002/00A23V2200/326A23V2200/334
Inventor 刘志文黄军凤
Owner CHANGDE HUIMEI AGRI TECH
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