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Yinchen beverage processing
Yinchen beverage is also known as Artemisia sinensis, which is also known as Artemisia. It is mainly distributed in Shaanxi, Shanxi, Anhui and other places. Most of them are wild and now cultivated. Capillaris is rich in fats, proteins, carbohydrates, vitamin C and vitamin B, as well as trace elements necessary for the human body such as zinc, manganese, phosphorus, calcium, and selenium. It also contains 6,7-dimethoxycoumarin. , chlorogenic acid, capillaris, etc. Its smell is fragrant, slightly bitter, and slightly cold. Analysis of modern medical theories believe that capillaris can promote bile secretion, have anti-virus and increase the role of white blood cells, can jaundice, can cure urine, eczema itching, in addition to prevent influenza, enteritis, dysentery, tuberculosis and other diseases, and Reduce blood pressure, blood fat, increase coronary blood flow, improve microcirculation, longevity efficacy. Most people use tea, salads, fried foods, and food groups to eat, but it is still rare to make food and beverage reports with capillaris. After repeated trials, we developed a refreshing Yinchen Health Drink with therapeutic function. 1. Raw materials and equipment (1) Raw and auxiliary materials Fresh capillaris, sucrose, protein sugar, citric acid, sodium carboxymethyl cellulose, potassium sorbate, etc. (2) The required equipment for sandwich pots, retort pots, colloid mills, tissue mashers, centrifuges, homogenizers, filter cloths, acidity meters, hand-held sugar meters, etc. 2. Process flow Vesicle raw material selection → Cleaning → Pretreatment → Beating → Coarse filtration → Colloid milled → Centrifugal sedimentation → Filtrate (water, sucrose, acid, stabilizer, etc.) → Blending → Homogenization → Degassing → Filling → Sterilization → Cooling → Finished product. 3. Operational points (1) Raw material harvesting Capillaris should be harvested at 10cm in height in the spring. Choose fresh young shoots with white hair, remove diseased and diseased seedlings, rot seedlings and impurities, and remove roots. (2) Washing Wash the capillaris with flowing fresh water to remove dirt, dirt, and microorganisms from the surface of the raw materials and drain the water. (3) The pretreatment pretreatment should be combined with blanching and color protection. The capillaris was cut into 2 cm to 3 cm long pieces and placed in a sandwich pot, and a certain amount of water was added for 3 min to inactivate the enzyme, soften the tissue, change the semipermeable nature of the cells, and increase the dissolution of the active ingredients. In the follow-up process, due to the changes in the pH value of the solution and the influence of factors such as heat sterilization, the capillaris will lose its original green color. Therefore, at the same time as the blanching, sodium bicarbonate is added to adjust the pH to 8.0. With zinc sulfate as a color-protecting agent, chlorophyll derivatives with relatively stable acid and heat can be obtained to achieve color protection effects. The zinc ion concentration was 200 mg/kg. After the pretreatment is completed, rinse it off with water. (4) Beating The cooked capillaris was poured into a tissue masher and beaten, and 400 mL of water was added per 100 g of raw material. (5) Filtration The slurry was filtered using a 80 mesh cloth. (6) Centrifugal sedimentation The filtrate was further refined with a colloid mill to fully dissolve the active ingredient, and then the filtrate was centrifuged in a high-speed centrifuge to precipitate crude fiber, chlorophyll, and protein of large particles. Take the supernatant, that is, capillaris extract. (7) Preparation Add sucrose, protein sugar, citric acid, preservatives, sodium carboxymethyl cellulose, etc. to the juice after centrifugation to adjust the taste and stability of the product. (8) Homogeneity Due to the PH value of Yinchen juice after the formulation is lower than 4.5, precipitates will be formed in the subsequent sterilization process. The homogenization technique should be adopted to further refine the fine particles in the Yinchen juice to maintain the stability and uniformity of the juice. . The prepared capillaris juice was fed into a high-pressure homogenizer for homogenization at a temperature of 60° C. to 70° C. and a pressure of 20 MPa. (9) Vacuum degassing Due to the fact that some oxygen is dissolved in the juice during the operation, oxidation of certain components may be caused and the color and flavor of the beverage may be changed. Therefore, the gas in the juice must be removed. Vacuum degassing is performed using a vacuum degasser, and the degree of vacuum is selected to be 0.06 MPa to 0.08 MPa and the temperature is 25°C. (10) Sterilization and cooling In order to keep the nutrients of the juice from being destroyed, a high-temperature instantaneous sterilization process should be used. The material and liquid were rapidly heated to 95° C., kept for 1 min, sealed with hot hot can, and then poured again for 1 min to 3 min. The purpose was to sterilize the bottle mouth with high temperature, and then the canned beverage was rapidly cooled to room temperature. (11) Finished product inspections were stored at room temperature for 30 days. The products did not fade, and all indicators met the quality standards. 4. Product Quality Standards (1) Sensory Index 1 Color: Light green, uniform, and attractive in color. 2 taste and odor: Yan Chen unique flavor, sweet and sour taste, refreshing, no smell. 3 organizational form: finished product without impurities, allowing a small amount of precipitation. (2) Physical and chemical indicators Soluble solids are not less than 6%, PH 4.0-4.5, and heavy metals meet national beverage standards. The concentration of zinc ion 200mg/kg, food additives in line with GB2760. (3) Microbiological indicators The total number of bacteria is less than 100/mL; the coliform bacteria is no more than 6/mL; pathogenic bacteria cannot be detected. (4) Shelf life of 8 months. 5. Results and analysis (1) Formula Based on a large number of experiments, an ideal Yinchen beverage formulation was obtained by orthogonal test: capillarity juice 35%, sucrose 4%, protein sugar 0.1%, citric acid 0.15%, Carboxymethyl cellulose sodium 0.1%, potassium sorbate 0.02%, and the balance is water. When the stabilizer is used, it should generally be heated and dissolved with water, then poured into the beverage and stirred evenly to prevent caking. (2) Homogenization The purpose of homogeneity is to further refine the insoluble solids and stabilizer particles in Yinchen juice and improve product stability. (3) The purpose of blanching and color protection blanching is to destroy enzyme activity and prevent enzymatic browning. However, the blanching temperature should be mastered. If the temperature is too high, it will change the chlorophyll to pheophytin; if the temperature is too low and the time is too short, the chlorophyllase will still work and will decompose the chlorophyll. Blanching temperature control at 95 °C -98 °C is appropriate. While blanching, we must pay attention to color protection. Under alkaline conditions, Cu2+ and Zn2+ can replace the chlorophyll center ion Mg2+ and produce stable copper and zinc chlorophyll derivatives. However, copper is a national limited element, and the residual amount of copper in food must not exceed 10 mg/kg, while the appropriate amount of zinc has a certain health effect on the human body. Therefore, the use of ZnSO4 as a color care agent, Zn2+ concentration of 200mg/kg, the color protection effect is ideal. (4) The entire process of water use demineralized water, the purpose of which is to prevent unnecessary precipitation due to Ca2+ and Mg2+ in the acidic solution. (5) Sterilization Since capillaris drinks are low-acid beverages, they should be sterilized at high temperature for a short time. The sterilization conditions are 93°C-95°C for 1 minute. (6) When blending and formulating, due to the addition of sugar and acid, the palatability of the beverage is increased, the unique fragrance odor of the Yinchen juice can be maintained, and the bitter taste and grassy taste are masked. In addition, adding an appropriate amount of protein sugar can not only ensure the sweetness of the beverage, but also reduce the sugar content of the beverage. It is safe for diabetics, obese patients, the elderly and children to drink.