阅读说明：本技术 一种天然艾青原汁的制备和贮存方法 (Preparation and storage method of natural folium artemisiae argyi raw juice ) 是由 陈祖满 于 2021-07-26 设计创作，主要内容包括：一种天然艾青原汁的制备和贮存方法,包括：采收清明节前的天然艾青；去杂、清洗；按1:1.5-2.5的重量比分别制备Na-(2)CO-(3)：NaHCO-(3)的混合物A,CaCO-(3)：Ca(HCO-(3))-(2)的混合物B,用混合物A和B按重量比为1:0.5-1.5比例混合、加水调整pH值至7.5-9.5组成护色液,并将护色液冷却至15℃以下,然后将洗净后的艾青用冷却后的护色液浸泡20-30分钟,使艾青得到冷却和护色；打浆,将打成浆状的艾青压榨,使艾青渣汁分离；复榨：第一次榨汁后的艾青渣,与冷却的护色液混合均匀,再重复榨汁,与第一次的汁混合,得到艾青原汁；真空包装,不高于4℃贮存。本申请具有不受到季节的限制,一年四季均可以使用,原料利用率高、色泽鲜艳、容易储存、营养丰富、使用方便,而且更能维持产品本身的天然属性的优点。(A method for preparing and storing natural folium Artemisiae Argyi fumet comprises: collecting natural folium Artemisiae Argyi before Qingming festival; removing impurities and cleaning; respectively preparing Na according to the weight ratio of 1:1.5-2.5 2 CO 3 ：NaHCO 3 A mixture of 3 ：Ca(HCO 3 ) 2 The mixture B is prepared by mixing the mixture A and the mixture B according to the weight ratio of 1:0.5-1.5, adding water to adjust the pH value to 7.5-9.5 to form color protection liquid, cooling the color protection liquid to below 15 ℃, and then soaking the cleaned folium artemisiae argyi in the cooled color protection liquid for 20-30 minutes to cool and protect the folium artemisiae argyi; pulping, squeezing the paste folium Artemisiae Argyi to separate folium Artemisiae Argyi residue juice; re-squeezing: mixing the folium Artemisiae Argyi residue after the first juicing with the cooled color protecting liquid, repeatedly juicing, and mixing with the first juice to obtain folium Artemisiae Argyi juice; vacuum packaging, inStorage at above 4 ℃. The method has the advantages of no limitation of seasons, capability of being used all the year round, high raw material utilization rate, bright color, easy storage, rich nutrition, convenient use and capability of maintaining the natural properties of the product.)

1. A preparation and storage method of natural folium artemisiae argyi raw juice is characterized by comprising the following steps: the preparation method comprises the following steps:

(1) raw material harvesting: collecting natural folium Artemisiae Argyi before Qingming festival as processing raw material;

(2) impurity removal and cleaning: removing withered and deteriorated folium Artemisiae Argyi and impurities, and cleaning with flowing water;

(3) pre-cooling and color protection: respectively preparing Na according to the weight ratio of 1:1.5-2.5₂CO₃：NaHCO₃A mixture of₃：Ca(HCO₃)₂The mixture B is prepared by mixing the mixture A and the mixture B according to the weight ratio of 1:0.5-1.5, adding water to adjust the pH value to 7.5-9.5 to form color protection liquid, cooling the color protection liquid to below 15 ℃, and then soaking the cleaned folium artemisiae argyi in the cooled color protection liquid for 20-30 minutes to cool and protect the folium artemisiae argyi;

(4) pulping: grinding folium Artemisiae Argyi into paste for subsequent juicing;

(5) juicing: squeezing the paste folium Artemisiae Argyi to separate folium Artemisiae Argyi residue juice;

(6) re-squeezing: uniformly mixing the folium Artemisiae Argyi residue obtained in step (5) with the cooled color protection solution at a weight ratio of 1:1, repeating step (5), and mixing the obtained juice with the juice obtained in step (5) to obtain folium Artemisiae Argyi raw juice;

(7) vacuum packaging and (8) storing.

2. The method for preparing and storing natural folium Artemisiae Argyi raw juice as claimed in claim 1, wherein: in step (3), Na is formed₂CO₃：NaHCO₃Mixture A or constituting CaCO₃：Ca(HCO₃)₂The weight ratio of the materials of the mixture B is 1: 1.5-2.5.

3. The method for preparing and storing natural folium Artemisiae Argyi raw juice as claimed in claim 1, wherein: and (4) mixing the mixture A and the mixture B in the step (3) according to the weight ratio of 1:1, and adding water to adjust the pH value to 7.5-9.5 to form the color protection liquid.

4. The method for preparing and storing natural folium Artemisiae Argyi raw juice as claimed in claim 1, wherein: and (7) vacuum packaging, which specifically comprises the following steps: and (5) packaging the folium artemisiae argyi original juice obtained in the step (6) into a vacuum product by using a XK-1000WL vertical vacuum packaging machine through a 5kg food-grade composite aluminum foil bag.

5. The method for preparing and storing natural folium Artemisiae Argyi raw juice as claimed in claim 1, wherein: and (8) storing, specifically: storing the vacuum-packaged folium Artemisiae Argyi green juice in an environment of not higher than 4 deg.C, with a shelf life of 12 months, and making into green ball for perennial production.

6. The method for preparing and storing natural folium Artemisiae Argyi raw juice as claimed in claim 1, wherein: and (4) pulping by using a DJ-1 type single-pass pulping machine.

7. The method for preparing and storing natural folium Artemisiae Argyi raw juice as claimed in claim 1, wherein: and (5) juicing by using a DW-500 belt type squeezer.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation and storage method of natural folium artemisiae argyi original juice.

Background

The mugwort is also called mugwort, mugwort leaf, green, wormwood and the like, is a main natural material for making the green ball, and is grown in folk and rich in resources. The folium Artemisiae Argyi contains essential oil, flavone, microelements, phenylpropanoids, triterpenes mixture, and other main functional components, and also contains a large amount of trace chemical elements and minerals. The compendium of materia Medica records: folium artemisiae argyi is used as a medicine, has warm property, bitter taste, no toxicity, pure yang property, twelve meridian dredging, yang restoring, qi and blood regulating, dampness and cold expelling, bleeding stopping and miscarriage preventing and other effects, is also commonly used for acupuncture and moxibustion, is also called as 'medical herb', is a popular 'herb bath' in Taiwan area at present, and is mostly selected to have the effects of qi and blood regulating, cold and dampness expelling, meridian warming, bleeding stopping, miscarriage preventing and the like. Modern experimental research proves that the folium artemisiae argyi has the effects of resisting bacteria and viruses, relieving asthma, relieving cough, eliminating phlegm, stopping bleeding, resisting coagulation, calming, resisting allergy, protecting liver, benefiting gallbladder and the like.

The Qingqu is a traditional special snack in south of the Yangtze river, is one of traditional foods for Qingming ancestors of worship, is also a local special food for giving a gift or paying a visit to relatives and friends, and is mainly eaten in the Qingming festival. With the improvement of living standard of people and the enhancement of health consciousness, traditional green ball food with certain health care efficacy and good color, flavor and taste becomes leisure food which is eaten by people all the year round gradually without being limited to be eaten in the Qingming period and becomes a part of daily life of people, but because the moxa is seasonally grown (about 20 days before and after the Qingming festival), is ready to be harvested and used, is easy to fade, change flavor and is difficult to store and the like, no people currently make the seasonally grown moxa into moxa raw juice to be stored for producing green balls all the year round, which is mainly used in the season of direct harvesting, so that the eating time period of the green balls is limited, the requirements of consumers on the green balls in different market periods are influenced, and the development and utilization of natural healthy resources are restricted.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides the preparation and storage method of the folium artemisiae argyi original juice which can be used all the year round without being limited by seasons, has high utilization rate of raw materials, bright color, easy storage, rich nutrition and convenient use, and can better maintain the natural attribute of the product.

In order to solve the technical problems, the invention adopts the technical scheme that: a preparation and storage method of natural folium Artemisiae Argyi fumet comprises the following steps:

(1) raw material harvesting: collecting natural folium Artemisiae Argyi before Qingming festival as processing raw material;

(2) impurity removal and cleaning: removing withered and deteriorated folium Artemisiae Argyi and impurities, and cleaning with flowing water;

(3) pre-cooling and color protection: respectively preparing Na according to the weight ratio of 1:1.5-2.5₂CO₃：NaHCO₃A mixture of₃：Ca(HCO₃)₂The mixture B is prepared by mixing the mixture A and the mixture B according to the weight ratio of 1:0.5-1.5, adding water to adjust the pH value to 7.5-9.5 to form color protection liquid, cooling the color protection liquid to below 15 ℃, and then soaking the cleaned folium artemisiae argyi in the cooled color protection liquid for 20-30 minutes to cool and protect the folium artemisiae argyi;

(4) pulping: grinding folium Artemisiae Argyi into paste for subsequent juicing;

(5) juicing: squeezing the paste folium Artemisiae Argyi to separate folium Artemisiae Argyi residue juice;

(6) re-squeezing: uniformly mixing the folium Artemisiae Argyi residue obtained in step (5) with the cooled color protection solution at a weight ratio of 1:1, repeating step (5), and mixing the obtained juice with the juice obtained in step (5) to obtain folium Artemisiae Argyi raw juice;

(7) vacuum packaging and (8) storing.

Preferably, Na is formed in step (3) of the present application₂CO₃：NaHCO₃Mixture A or CaCO of₃：Ca(HCO₃)₂The weight ratio of the materials of the mixture B is 1: 1.5-2.5.

Preferably, in the step (3) of the present application, the mixture A and the mixture B are mixed according to the weight ratio of 1:1, and water is added to adjust the pH value to 7.5-9.5 to form the color protection liquid.

Preferably, step (7) of the present application is vacuum packaging, specifically: and (5) packaging the folium artemisiae argyi original juice obtained in the step (6) into a vacuum product by using a XK-1000WL vertical vacuum packaging machine through a 5kg food-grade composite aluminum foil bag.

Preferably, step (8) of the present application stores, in particular: storing the vacuum-packaged folium Artemisiae Argyi green juice in an environment of not higher than 4 deg.C, with a shelf life of 12 months, and making into green ball for perennial production.

Preferably, the beating in the step (4) is carried out by a DJ-1 type single-pass beater.

Preferably, the juice extraction in the step (5) is performed by a DW-500 belt type press.

The invention has the advantages and beneficial effects that:

1. the invention utilizes the 'homology of medicine and food' folium artemisiae argyi naturally growing in nature as a raw material to carry out processing, is beneficial to fully digging and utilizing natural and functional natural resources, enriches functional products, benefits human health and assists healthy China.

2. The folium artemisiae argyi is made into the raw juice and stored for 12 months for being used for making green balls all the year round, the problem of production and consumption of seasonal special products all the year round is solved, and effective and similar research and report are not available at present, so that the method is innovative.

3. The invention takes the fresh folium artemisiae argyi before the Qingming festival as the raw material, and fully and effectively utilizes the folium artemisiae argyi raw material under the condition of keeping the original quality through specific technologies such as precooling color protection, pulping, squeezing, slag soaking and squeezing, and has the characteristics of simple production process, easy operation and practicability.

4. In the invention, the folium artemisiae argyi raw juice is not added with any additives such as preservatives, pigments, spices and the like, so that the natural property of the raw juice is maintained; the characteristics of no color change, no taste change and no deterioration of the product after 12 months of storage are realized only by adjusting the pH value, controlling the temperature in the whole process, protecting the color, vacuumizing and the like, and the problems of color fading, poor flavor, damage of effective components and the like caused by a heating sterilization process mostly adopted by other conventional raw juice products can be avoided.

5. The invention firstly prepares the folium artemisiae argyi in the season into the raw juice which can be stored for a long time, solves the technical problems of color change, flavor change, deterioration and the like of the folium artemisiae argyi raw juice through technical innovation, successfully develops the folium artemisiae argyi raw juice which can be stored for a long time, and solves the contradiction between seasonal growth of the folium artemisiae argyi and green mass of the folium artemisiae argyi and the requirement of perennial production, thereby meeting the continuously improved consumption requirements of people. The method takes the original ecological folium artemisiae argyi as a raw material, applies the modern food processing technology, solves the problems of juicing, color change, flavor change and deterioration of the folium artemisiae argyi juice raw juice in the production and storage processes, prepares the folium artemisiae argyi raw juice product with the quality guarantee period of 12 months, and meets the requirement of perennial production of green rice balls.

Detailed Description

The present invention will be described in further detail below with reference to specific examples, but the present invention is not limited to only the following examples.

Example 1

(1) Raw material harvesting: collecting natural folium Artemisiae Argyi before Qingming festival as processing raw material;

(2) impurity removal and cleaning: removing withered and deteriorated folium Artemisiae Argyi and impurities, and cleaning with flowing water;

(3) pre-cooling and color protection: respectively adding Na according to the weight ratio of 1:2₂CO₃：NaHCO₃(mixture A), CaCO₃： Ca(HCO₃)₂(mixture B) mixing 2 mixtures A and B, then mixing the mixtures A and B according to the weight ratio of 1:1, adjusting the pH value to 7.5-9.5 with water to form a color protection solution, cooling the color protection solution to below 15 ℃, then soaking the cleaned folium artemisiae argyi green in the cooled color protection solution for 30 minutes to cool and protect the folium artemisiae argyi green; the cooling color protection liquid can be prepared in corresponding quantity according to the actual production requirement;

the treatment step comprises the steps of soaking and protecting the color of the folium artemisiae argyi by the preparation of a specific color protection liquid, is particularly suitable for color fixation and color protection of the folium artemisiae argyi and provides guarantee for the position for storing the color for a long time in the later period;

(4) pulping: beating the crisp and tender folium Artemisiae Argyi into paste with DJ-1 single-channel beating machine for subsequent juicing;

(5) juicing: squeezing the paste folium Artemisiae Argyi with DW-500 belt press to separate folium Artemisiae Argyi residue juice;

(6) re-squeezing: uniformly mixing the folium Artemisiae Argyi residue obtained in step (5) with the cooling color protection liquid according to the ratio of 1:1, repeating step (5), and mixing the obtained juice with the juice obtained in step (5) to obtain folium Artemisiae Argyi raw juice;

the folium Artemisiae Argyi residue obtained by the first preliminary pressing is fully reused by re-pressing, so that the yield of folium Artemisiae Argyi raw juice is improved;

(7) and (3) vacuum packaging: packing the folium artemisiae argyi original juice obtained in the step (6) into a vacuum product by using a 5kg food-grade composite aluminum foil bag through an XK-1000WL vertical vacuum packing machine; the packaging process effectively protects the color and taste of the folium Artemisiae Argyi juice, and prevents deterioration after long-term storage;

(8) and (3) storage: storing the vacuum-packaged folium Artemisiae Argyi green juice in an environment at a temperature of not higher than 4 deg.C; the method can ensure long-term storage of folium Artemisiae Argyi natural juice without discoloration, deterioration, or taste deterioration.

Example 2

(1) Raw material harvesting: collecting natural folium Artemisiae Argyi before Qingming festival as processing raw material;

(2) impurity removal and cleaning: removing withered and deteriorated folium Artemisiae Argyi and impurities, and cleaning with flowing water;

(3) pre-cooling and color protection: respectively adding Na according to the weight ratio of 1:2.5₂CO₃：NaHCO₃(mixture A), CaCO₃：Ca(HCO₃)₂(mixture B) mixing 2 mixtures A and B, then mixing the mixtures A and B according to the weight ratio of 1:1.5, adjusting the pH value to 8-9 with water to form a color protection solution, cooling the color protection solution to below 15 ℃, then soaking the cleaned folium artemisiae argyi green in the cooled color protection solution for 25 minutes to cool and protect the color of the folium artemisiae argyi green; the cooling color protection liquid can be prepared in corresponding quantity according to the actual production requirement;

(4) pulping: beating the crisp and tender folium Artemisiae Argyi into paste with DJ-1 single-channel beating machine for subsequent juicing;

(5) juicing: squeezing the paste folium Artemisiae Argyi with DW-500 belt press to separate folium Artemisiae Argyi residue juice;

(6) re-squeezing: uniformly mixing the folium Artemisiae Argyi residue obtained in step (5) with the cooling color protection liquid according to the ratio of 1:1, repeating step (5), and mixing the obtained juice with the juice obtained in step (5) to obtain folium Artemisiae Argyi raw juice;

(7) and (3) vacuum packaging: packing the folium artemisiae argyi original juice obtained in the step (6) into a vacuum product by using a 5kg food-grade composite aluminum foil bag through an XK-1000WL vertical vacuum packing machine;

(8) and (3) storage: storing the vacuum-packaged folium Artemisiae Argyi natural juice in an environment of not higher than 4 deg.C.

The properties of the raw mugwort juice obtained in the above examples are shown in the following table 1:

TABLE 1 Properties of Ehrlich raw juice obtained in examples 1-2

The folium Artemisiae Argyi natural juice obtained by the above embodiment has no obvious difference in color, taste and smell compared with the natural juice obtained from fresh folium Artemisiae Argyi in the same season (the preparation method is the same as that of embodiment 1), and no deterioration, discoloration or odor phenomena occur; the moxa green raw juice is stored under the specific vacuum packaging and specific temperature environment, and is equivalent to fresh moxa green raw juice in a season, so that the preparation and storage method of the moxa green raw juice can well protect and maintain the quality of the moxa green raw juice, can meet the requirements of consumption markets for the moxa green raw juice in different time periods all year round, is not limited by time and season, and effectively prolongs the service life of the moxa green raw juice.