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Fruity lotus leaf beverage production process
Lotus leaves, crisp, slightly aromatic, light and slightly astringent. In November 1991, Lotus Leaf was listed by China as the second batch of "food and medicine." The lotus leaf is rich in nutrients, including protein, carbohydrate, vitamin C, fat, niacin, thiamine, carotene and other substances. In addition, it also contains trace elements such as calcium, phosphorus, iron, and various alkaloids. Flavonoids, they all have significant biological activity and physiological function. Among them, alkaloids include nuciferine, prophylline, prefolisol, and N-desmethylecrine. With Qingshu Lishi, Sheng Qing Yang, thirst, stasis, hemostasis and other effects, can cure dizziness, water edema, vomiting blood embolism. Long-term consumption of lotus leaf tea juice, with lipid-lowering diet, prevention of atherosclerosis and other effects. Making the lotus leaf into a cool drink has broad development prospects. (a) Material lotus leaf. White sugar: Eat high quality white sugar. Pineapple: Choose high maturity, no rotting mold. Citric acid: analytically pure. Stabilizer: Pectin, agar, sodium alginate, CMC, commercially available. Antioxidant: Sodium ascorbate is commercially available. Color protection agent: Gluconate-8-lactone, ascorbic acid, sodium carbonate, commercially available. Debitter: maltodextrin, food grade. (II) Process flow of sugar, citric acid, stabilizers, antioxidants → deployment of lotus leaf → selection → cleaning → fixation → crushing → extraction → filtration → freezing and clarification → debittering → deployment → homogenization → filling → sealing → Sterilization → cooling → finished pineapple → peeled → washing → cutting → crushing → juice → pineapple juice. (3) Operation points (1) Preparation of pineapple juice Pineapple is peeled, washed, chopped, placed in a pulper, and filtered to obtain pineapple juice. 0.5 ounce of deionized water is added to the residue of the residue and mixed uniformly. , Filtrate, merge the filtrates twice, centrifuge to obtain a clear solution, store for later use. (2) Selection and cleaning of lotus leaves Select fresh, leafless, greenish, and spotless fresh lotus leaves. Generally, it is appropriate to grow the lotus leaf that has just emerged from the water surface for 2 to 3 months. Rinse the lotus leaf surface with running water. Sediment impurities, drain water. (3) Fixing The lotus leaf was placed in a 100°C water bath steam for 40 seconds. (4) Crushing The broken lotus leaf is broken up into small pieces of 1.5 cm in width and 1.5 cm in length. (5) The amount of extraction water extracted was 30 times the weight of fresh lotus leaf, the extraction temperature was 80° C., the extraction time was 1.5 hours, and the pH of the extract was 6 to 6.9, which was carried out under the condition of keeping warm. Then use gauze filter to remove the residue. (6) Freeze and clarify After the extract was cooled to room temperature, it was stored in an environment at about 4°C for 24 hours to allow the precipitate to precipitate spontaneously, and the precipitate was filtered off to obtain a clear solution. (7) Debittering 0.3% maltodextrin was added as debittering agent in the lotus leaf clear liquid to mask the bitterness in the lotus leaf juice. (8) Color-protecting processing The lotus leaf juice exposed to the air is easily oxidized and browned, so it is necessary to use gluconate-8-lactone as a color-protecting agent, and 0.2% of sodium ascorbate as an antioxidant to avoid the color change. Keep light yellow green. (9) Mix and mix 60% of lotus leaf juice, 1.5% of pineapple juice, 8% of white granulated sugar, 0.08% of pectin stabilizer and 0.2% CMC of compound stabilizer, mix well, stir well, and use 0.2% lemon The acid solution adjusted the acidity of the beverage to a pH of 4.5-5.0, and a small amount of pineapple flavor was added, and the soluble solid content of the mixed solution was 10% to 12%. (10) Homogenization The prepared beverage will be homogenized at 25 MPa and the homogenization temperature will be 60-70°C to homogenize various nutrients, and the homogenous product stability will be further guaranteed. (11) Filling, Sterilization and Cooling Prepare a stock solution into a 250 ml glass vial, cap it, sterilize it at 100°C for 15 minutes, and quickly cool to room temperature with cold water. (D) product quality indicators color: light yellow, uniform, transparent. Taste and odor: pure, no smell, with lotus leaf, pineapple unique aroma, taste cool, sweet and sour taste. Organization status: clear and transparent, no suspended solids and impurities, good fluidity, no stratification. Soluble solids 10.7%, total sugar content 9%, total acid (as citric acid)> 0.2%. The total number of bacteria (cells/ml) is 100, the number of coliform bacteria (cells/100 ml) is 6, and pathogenic bacteria cannot be detected. Author: School of Life Science and Engineering, Southwest University of Science and Technology