Health Food Processing Technology and Formulas

Author: Science and Technology Literature Press
Publisher:
Publish Date: 2001-04-01
Features: This book primarily introduces the concept, classification, development trends of health foods, as well as the production processes and formulations of various health foods. It combines theoretical knowledge with practicality, serving as an indispensable reference for engineering and technical personnel engaged in health food production and scientific research. It is particularly suitable for technical staff in health food production enterprises. The book consists of 12 chapters, including an overview of health foods, immunity-enhancing health foods, anti-aging health foods, intelligence-enhancing health foods, gastrointestinal health foods, anti-fatigue health foods, weight-loss health foods, blood pressure-lowering health foods, blood lipid-lowering health foods, blood sugar-lowering health foods, anti-tumor health foods, and other health foods such as blood-boosting beverages, throat-soothing health foods, and kidney function-improving health foods, as well as refreshing summer drinks. Excerpt:
(III) Key Operating Steps
(1) Preparation of Chrysanthemum Extract: Use high-quality Chrysanthemum morifolium flowers that are intact, white in color, fragrant, and free of impurities as raw materials. Soak them in clean water for 5 minutes, then drain and coarse grind using a blender to achieve a particle size of about 16 mesh. Add the ground flowers to 5 times their weight of purified water, heat with steam to a gentle boil, and maintain the temperature for 20 minutes. Then, filter to obtain Extract I. Add 5 times the weight of purified water to the residue, heat to a gentle boil again, and maintain the temperature for 20 minutes. Filter to obtain Extract II. Combine the two extracts and cool to room temperature for later use.
(2) Preparation of Plum Juice: Select plums that are large, thick-fleshed, small-seeded, dark in color, and extremely sour. Clean them with clean water to remove attached soil, insect eggs, and other impurities. Remove the pits and crush the plums into 3–6 pieces using a toothed roller. Add the crushed plums to 5 times their weight of purified water, heat with steam to stew the plum puree. Filter after stewing for 30 minutes to obtain Extract I. To fully utilize the active ingredients, add 5 times the weight of purified water to the residue and stew again. Filter to obtain Extract II. Combine the two extracts, cool to room temperature, and set aside for later use.
(3) Preparation of Patchouli Extract: Select whole patchouli plants with green leaves and a strong fragrance as raw materials. Remove soil, stones, and other weeds by hand selection. Clean the plants with clean water, then grind them into small segments of 0.8–1.3 cm using a blender. Add the ground patchouli to 5 times their weight of purified water, heat with steam to 80–90°C, and extract for 2 hours while stirring continuously. After extraction, filter through a 40-mesh or finer filter to obtain Extract I. Add 5 times the weight of purified water to the residue and repeat the extraction under the same conditions. Filter to obtain Extract II. Combine the two extracts and cool to room temperature for later use.
(4) Formulation: Weigh the appropriate proportions of fruit glucose syrup, vitamin C, sodium chloride, magnesium chloride, potassium hydroxide, peppermint ice, and other ingredients. Dissolve them in an appropriate amount of purified water and filter through a double-screw filter. Mix the filtered syrup with the chrysanthemum extract, plum juice, and patchouli extract in a blending tank. After mixing, filter through a plate-and-frame filter with diatomaceous earth as a filter aid to reduce the content of insoluble components.
(5) Filling and Sterilization: Heat the filtered mixture to 80°C using a plate heat exchanger and maintain the temperature for 20–30 seconds. Then, fill the hot mixture into sterilized glass bottles and seal immediately to prevent peppermint volatilization. After filling and sealing, place the bottles in 75–80°C water for 20–25 minutes of water bath sterilization to meet hygiene standards. After sterilization, cool the product in stages using cold water spray to room temperature. Dry the exterior of the bottles, label, and package to obtain the finished refreshing summer drink.