CN101548783A - Raisin tree clear juice and preparing method thereof - Google Patents
Raisin tree clear juice and preparing method thereof Download PDFInfo
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- CN101548783A CN101548783A CNA2009100224209A CN200910022420A CN101548783A CN 101548783 A CN101548783 A CN 101548783A CN A2009100224209 A CNA2009100224209 A CN A2009100224209A CN 200910022420 A CN200910022420 A CN 200910022420A CN 101548783 A CN101548783 A CN 101548783A
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Abstract
The invention discloses raisin tree clear juice and a preparing method thereof. The preparing method comprises the following steps of: selecting raw material, treating after picking, washing, removing impurity, blanching, crushing, hydrolyzing by enzyme, inactivating enzyme, juicing, rough filtering, clearing, fine filtering, removing peculiar smell, concentrating, recovering aromatic substance, sterilizing, canning and sealing. The clear juice is light yellow and has aroma and flavor peculiar to raisin tree fruit, being clear and transparent; the ingredients of the juice include 40 percent to 70 percent of sugar, 0 to 20 percent of protein and amino acid, 0 to 4 percent of fat, 5 percent to 20 percent of organic acid, 0 to 2 percent of vitamin, 0 to 10 percent of flavone and the like. The juice and the method have the following advantages: (1) original color, armor, flavor, nutrient substance and functional component of raisin tree are kept; (2) the application of enzyme technology in the preparing process improves the juice yield rate greatly; and (3) the preparing process has dynamic flexibility and can be timely adjusted according to production conditions and quality requirement of the product.
Description
Technical field
The invention belongs to the process technology and the product scope of food fruit juice, particularly a kind of raisin tree clear juice and preparation method thereof.
Background technology
South trifoliate orange Dulcis (Hovenia acerba Lindl) and northern trifoliate orange Dulcis (Hovenia dulcis Thunb) are Rhamnaceae Hovenia plant, all there is distribution in a lot of provinces in the whole nation, it is a kind of fruit tree of the dietotherapeutic that is of great rarity, its loose song is turned round the bronzing carpopodium that turns round and is had a sweet taste as jujube, so name " honey raisin tree ".
Honey raisin tree has another name called golden hook pears, sweet midnight, ten thousand Weis fruit, ten thousand words fruit, gold fruit, golden hook, cockspur, manna, pear and date-printing blocks, Chinese holly etc.The vegetal pole horn of plenty, be rich in 18 seed amino acids of sucrose, glucose, fructose, organic acid, multivitamin, needed by human, and physiological activators such as nutritional trace element such as iron, phosphorus, calcium, copper, manganese, zinc and alkaloid, flavones, saponin(e, have anti peroxidation of lipid, protect the liver, relieving alcoholism, inhibition nervous centralis and the effect of significantly removing interior free yl.Outside honey raisin tree not only can be eaten raw, also can make wine, make vinegar, sugaring, making beverage, be processed into can, preserved fruit, preserved fruit, dried fruit etc., and be famous hoveniae semoveniae semen medicinal material.
Patent alcohol neutralize drink of Japanese raisin tree seed that publication number is CN1765234 and preparation method thereof has been reported the method for utilizing the bright fresh fruit magma of Dulcis, granulated sugar, acesulfame potassium and water to prepare trifoliate orange Dulcis alcohol-decomposing beverage; Periodical literature (Food Science, 2005, (8): 249-251; The Fujian fruit tree, 2004, (130): 1-30; The secondary special product of China woods, 2007, (6): 21-23; The Jiangxi forestry science and technology, 2004, (6): 3-6) reported that Li Weixin, Fu Shuyin etc. utilize honey raisin tree to make the method for fruit drink, but all be to utilize bright honey raisin tree directly to prepare beverage, and in the beverage preparation, the juice extraction utilization rate is relatively low.
The bibliographical information that does not have the raisin tree clear juice preparation at present.
Summary of the invention
The object of the present invention is to provide a kind of raisin tree clear juice and preparation method thereof.Be from fresh, fresh-keeping or drying honey raisin tree, to extract honey raisin tree juice, biology enzyme is applied to honey raisin tree feedstock production Normal juice, remove slag, remove the impurity, suspension and the excessive moisture that influence product quality and stability in the fruit juice, disinfection, sterile filling prepare raisin tree clear juice.
Another object of the present invention is to provide raisin tree clear juice as the application in medicine, food and field of health care products of raw-food material or auxiliary material.
The raisin tree clear juice of the present invention's preparation is light yellow, has distinctive fragrance of honey raisin tree fruit and flavour, and clear is measured its light transmittance and is higher than 90% under 630nm; The composition of fruit juice is formed calculating with dry weight, contains 40%～70% sugar, and main component is sucrose, glucose and fructose; 0%～20% protein (comprising free amino acid and polypeptide); 0%～4% fat; 1%～6% ash content; 5%～20% organic acid, main component are citric acid and malic acid; 0%～2% vitamin; Other materials such as flavones of 0%～10%.
To achieve these goals, technical solution of the present invention is: select the honey raisin tree raw material, adopt post processing, cleaning, impurity elimination, blanching, fragmentation, enzymolysis, blunt enzyme, squeeze the juice, coarse filtration, clarification, smart filter, eliminate the unusual smell, concentrate, reclaim aromatic substance, sterilization, canned, seal and obtain raisin tree clear juice.Below in conjunction with accompanying drawing this step and method are elaborated:
(1) selection selected of raw material, adopts post processing: the healthy honey raisin tree of fresh, fresh-keeping or dry processing that raw material sources of the present invention are gathered after the Frost's Descent in Rhamnaceae Hovenia plant south trifoliate orange Dulcis (Hovenia acerba Lindl) or northern trifoliate orange Dulcis (Hovenia dulcisThunb).Fresh honey raisin tree need carry out the fresh-keeping or dry post processing of adopting as can not in time processing.
Fresh honey raisin tree stores: reject the fresh honey raisin tree of the damage of rotting, and can storage at normal temperature in shady and cool, the dry clinic of ventilating about 30 days.
Honey raisin tree preservation method: it is characterized in that employing adds plastic bag packaging refrigeration and the big account storage method of air-conditioned cold store is fresh-keeping.The method of plastic bag packaging refrigeration is that mechanically refrigerated cold store temperature is transferred to 0 ℃～5 ℃, honey raisin tree after will the drying thickness of packing into is in the punching polyethylene plastic bag of 0.04～0.07mm, evenly beat 1～2 in the hole of 2mm～3mm by every 5kg honey raisin tree, sack is tightened.The big account storage method of air-conditioned cold store is that the air-conditioned cold store environment temperature is controlled at 0～-2 ℃, temperature-1.5 ℃ in the account～5 ℃, and relative humidity will reach more than 90%, O
2At 3%-5%, CO
2Be lower than 5%.
Honey raisin tree is dry handles: it is characterized in that it being to utilize air dry or 70 ℃ of following heated-air dryings, freeze dryings to make the honey raisin tree water content be lower than 30%.
(2) cleaning, impurity elimination: clean the impurity such as silt, dust, pollutant, residual medicament and microorganism that stick on the pericarp with clear water or washing agent before the processing, drain away the water.It is that the ozone solution of 0.5mg/L～1.0mg/L or 0.5～1.5% dilute hydrochloric acid solution, 0.03%～0.1% liquor potassic permanganate, 0.06% Eusol cleaned 3～5 minutes that washing agent can adopt concentration.
(3) blanching, fragmentation: the honey raisin tree that rinsing is clean is rapidly heated to 80～90 ℃, blanching 2～4min; Can add simultaneously mass percent and be 0.01～0.15% ascorbic acid or citric acid and protect look, use crusher in crushing then, produce pulp mud.
(4) enzymolysis, blunt enzyme: add the water for cooling to 35 that cools～65 ℃ for pulp mud according to pulp and 1: 2～1: 10 ratio of water, add pectase or pectin compound enzyme then and carry out enzymolysis, the preferred pectin complex enzyme; Add citric acid and regulate the pH value of pulp liquid.Enzyme should slowly stir during handling, and enzymolysis must be heated to pulp mud 70 ℃～80 ℃ after finishing, and time 1～2min carries out blunt enzyme.
Pectinase enzymatic hydrolysis: it is characterized in that the ratio that adds 0.2～0.6g according to every 100g honey raisin tree adds pectase, enzymolysis pH2.5～4,40 ℃～60 ℃ of hydrolysis temperatures, enzymolysis time 0.5h～3h.
Pectin compound enzyme enzymolysis: it is characterized in that pectin compound enzyme mainly is made up of any two or more the enzyme in pectase and cellulase, hemicellulase, amylase, glucuroide, arabanase, the zytase.The mass ratio of the consumption of enzyme and required enzymolysis honey raisin tree is respectively pectase 0.2%～0.6%, cellulase 0.01～0.05%, hemicellulase 0.05%～0.1%, amylase 0.01～0.1%, glucuroide 0.01～0.05%, arabanase 0.01～0.05% and zytase 0.01%～0.05%; 25 ℃～55 ℃ of hydrolysis temperatures, enzymolysis pH2.0～4.5, enzymolysis time 1h～8h.
(5) squeeze the juice, coarse filtration: utilize juice extractor to squeeze and handle to take out fruit juice.Divide 2～3 squeezings, after squeezing the juice for the first time, pomace is mixed thoroughly loose, add 1～2 times of water gaging again, soak squeezing again behind 0.3h～3h, merge fruit juice; The fruit juice that squeezes out is that filters such as screen cloth about 40～50 orders or sieve plate filter with 120～250 purpose filter clothes or aperture again, also can adopt the centrifugal slagging-off of self-cleaning centrifuge, and the speed of centrifugation is greater than 5000r/min.
(6) clarification, smart filter, eliminate the unusual smell: the general employing agent shitosan fining process of wadding a quilt with cotton with fixed attention, during the condition permission, can carry out membrane filtration again and clarify after utilizing shitosan clarification, smart filter.The membrane filtration fining process comprises ultrafiltration or microfiltration method; If contain too much seed in the raw material, can after clarifying treatment, adopt ion-exchange-resin process to remove bitter taste and peculiar smell in the fruit juice.
Shitosan fining process: it is characterized in that by adding 0.2～0.5g shitosan in every liter of fruit juice.The optimal pH of handling fruit juice is 3～4,40 ℃～50 ℃ of temperature, and the time is 30min～120min, selects the smart filtering of filter cloth bag, fabric filter, squeezer or centrifuge assorted according to working condition then.
The membrane filtration fining process: when it is characterized in that using ultra filtering clarifying, its process conditions are, operating pressure 200～500KPa, and 40 ℃～45 ℃ of operating temperatures, the aperture of milipore filter is 1～100nm; In micro-filtration when clarification,, its process conditions are, operating pressure 0.04～0.16MPa, and 20 ℃～45 ℃ of operating temperatures, the aperture of micro-filtration membrane is 0.1～10 μ m.Ultrafiltration or micro-filtration clarifying effect are identical.
Ion exchange resin clarifying treatment method: the honey raisin tree juice after it is characterized in that filtering by behind the styrene series anion exchange resin, passes through styrene type cation exchange resin earlier again; The functional group of anion exchange resin is-N
+(CH
3)
3Or-N
+(CH
3)
2And-NH
2, the functional group of cationic ion-exchange resin is-SO
3H; Resin particle diameter 0.3～1.2mm; 15～30 ℃ of fruit juice temperature.
(7) concentrate: cryogenic vacuum concentrates in general the employing, adopts freeze concentration or reverse osmosis membrane to concentrate during the condition permission; The content that is concentrated into soluble solid is 60%～75% best.
Middle cryogenic vacuum concentrates: warm vacuum concentration equipment in it is characterized in that adopting, temperature is controlled at about 45 ℃～55 ℃.
Freeze concentration: it is characterized in that fruit juice is freezed in advance, make the moisture in the fruit juice form little shape ice crystal, fruit juice concentrates because of drying out, and removes the ice crystal that anhydrates with centrifuge again.
Reverse osmosis membrane concentrates: it is characterized in that the process conditions that reverse osmosis membrane concentrates are, and operating pressure 2～10MPa, 30 ℃～45 ℃ of operating temperatures, the aperture of reverse osmosis membrane is 0.25～1.0nm, flow velocity is 1.0～2.5m/s.
(8) recovery of aromatic substance: aromatic substance can volatilize with steam when vacuum concentrated, the method that reclaims fragrance is that steam is cooled off, use oil water separator with aromatic substance and moisture from obtaining, in the airtight container of low temperature, anoxic, mix then with fruit juice, slowly stir, make fruit juice maintain original local flavor.
(9) disinfection, sterile filling: the fruit juice sterilization can be adopted pasteurize or high-temperature instantaneous sterilization method.Pasteurize is characterized in that fruit juice is placed about 75 ℃～80 ℃ the following 30min of keeping; The high-temperature instantaneous sterilization method is characterized in that fruit juice placed rapidly 90 ℃～115 ℃ high temperature, keeps about 3～12s, then cooling rapidly.Preferred high-temperature instantaneous sterilization method; Sterile filling is that the fruit juice after the sterilization is cooled to normal temperature at once under germ-free condition, carries out canned, container closure then under germ-free condition.
Clear juice of the present invention and preparation method thereof has multiple advantage: 1. not only kept the original color of honey raisin tree fruit juice, nutritional labeling and functional component; 2. the application of zymotechnic has improved the yield of fruit juice greatly among the preparation technology; 3. preparation technology has dynamic flexibility, can in time adjust according to the quality requirement of working condition and product.
Description of drawings:
Fig. 1 is a raisin tree clear juice preparation technology flow chart of the present invention.
The specific embodiment
Embodiment 1: get fresh honey raisin tree 1kg, clear water is cleaned, and is steam heated to 90 ℃, blanching 3min; Use crusher in crushing then, add mass percent simultaneously and be 0.05% ascorbic acid solution and protect look, produce pulp mud; According to pulp and water quality ratio is that 1: 6 ratio adds the water for cooling to 50 ℃ of cooling, and regulates the pH=3 of pulp with citric acid, adds 4g pectinase enzymatic hydrolysis 2h; Utilize juice extractor to divide 2 squeezings, after squeezing the juice for the first time, pomace is mixed thoroughly loose, add 2 times of water gagings again, soak squeezing again behind the 1h, merge fruit juice; The fruit juice that squeezes out filters with 120～250 purpose filter clothes again; Add the 0.4g shitosan, mixing, leave standstill 50min after, with the centrifugal removal of impurities of 5000r/min; It is 65% that 50 ℃ of rotating thin film evaporimeter vacuum are concentrated into soluble solid content; With the steam cooling, oil water separator reclaims aromatic substance, and fragrance is mixed with fruit juice in the airtight container of low temperature, anoxic, slowly stirs, and the fruit juice that obtains keeps the intrinsic local flavor of honey raisin tree; Fruit juice is placed 90 ℃ rapidly, keep 4s, then cooling rapidly; Under germ-free condition, carry out canned, container closure then.The raisin tree clear juice of preparation is light yellow, has distinctive fragrance of honey raisin tree fruit and flavour, clear, and measuring its light transmittance under 630nm is 91%; The composition of fruit juice is formed calculating with dry weight, contains 65% sugar, and main component is sucrose, glucose and fructose; 5% protein (comprising free amino acid and polypeptide); 1% fat; 1% ash content; 16% organic acid, main component are citric acid and malic acid; 2% vitamin; Other materials such as flavones of 6%.
Embodiment 2: gets the fresh-keeping honey raisin tree 1kg that has fruit of vinyon in the freezer, adds concentration and clean for the 0.5mg/L ozone solution, and then clean with the clear water rinsing, 85 ℃ of hot water scald 4min; Can add simultaneously mass percent and be 0.1% citric acid solution and protect look, use crusher in crushing then, produce pulp mud; Add for rapidly pulp mud to cool water for cooling to 55 ℃ according to pulp and 1: 7 ratio of water, add pectin compound enzyme then and carry out enzymolysis, add citric acid and regulate the pH=4 of pulp liquid, add pectin compound enzyme according to mass ratio, wherein the consumption of pectase be 0.3%, cellulase 0.03%, hemicellulase 0.01%, amylase 0.01%, glucuroide 0.01%; Enzymolysis time 1h～8h slowly stirs during enzyme is handled, and enzymolysis is heated to 80 ℃ with pulp mud, the blunt enzyme of the 2min that holds time after finishing; Utilize juice extractor to press extracting juice, divide 2 squeezings, after squeezing the juice for the first time, pomace is mixed thoroughly loose, add 1.5 times of water gagings again, soak squeezing again behind the 0.5h, merge fruit juice; The fruit juice that squeezes out is screen filtration about 40～50 orders with the aperture; Regulating the fruit juice temperature is 40 ℃, press the 0.3g/L amount to fruit juice again and add chitosan solution,, the time is 80min, diatomite filter filters then; Allow the fruit juice be styrene anion-exchange resin column and cationic ion-exchange resin about 0.5mm by the particle diameter of handling well successively then, merge fruit juice ,-10 ℃ of freeze concentration, 95 ℃ keep about 3s, canned, container closure is carried out in cooling rapidly under the germ-free condition then.The raisin tree clear juice of preparation is light yellow, has distinctive fragrance of honey raisin tree fruit and flavour, clear, and measuring its light transmittance under 630nm is 93%; The composition of fruit juice is formed calculating with dry weight, contains 45% sugar, and main component is sucrose, glucose and fructose; 5% protein (comprising free amino acid and polypeptide); 1% fat; 1% ash content; 16% organic acid, main component are citric acid and malic acid; 2% vitamin; Other materials such as flavones of 6%.
Embodiment 3: take from the right dry honey raisin tree 1kg that handles, adding concentration is after 0.03% liquor potassic permanganate cleans, to use the clear water rinsing clean again, and the honey raisin tree that rinsing is clean is rapidly heated to 90 ℃, blanching 4min; Adding mass percent simultaneously is that 0.1% citric acid solution protects look, uses crusher in crushing then, produces pulp mud; The ratio that the pH that adds for rapidly pulp mud to cool water for cooling to 45 ℃, citric acid to regulate pulp according to pulp and 1: 9 ratio of water is 4, add 0.4g according to every 100g honey raisin tree then adds pectase, enzymolysis 2h; Utilize juice extractor to squeeze and handle to take out fruit juice, divides 3 squeezings, after squeezing the juice for the first time, pomace is mixed thoroughly loose, add 1 times of water gaging again, squeeze 2 times merging fruit juice behind the immersion 0.3h again; The fruit juice that squeezes out filters with aperture 50 order left and right sides sieve plates, and according to the amount adding chitosan solution of 0.3g/L, stirring and evenly mixing leaves standstill 120min, and the smart filtering of centrifuge is assorted then, and the fruit juice clear liquid is the 100nm ultra filtering clarifying with the aperture again, operating pressure 500KPa; The aperture is that the reverse osmosis membrane of 0.5nm concentrates again, and operating pressure 8MPa, flow velocity are 1.0～2.5m/s; Canned, container closure is carried out in cooling rapidly after the pasteurize under the germ-free condition.The raisin tree clear juice of preparation is light yellow, has distinctive fragrance of honey raisin tree fruit and flavour, clear, and measuring its light transmittance under 630nm is 96%; The composition of fruit juice is formed calculating with dry weight, contains 65% sugar, and main component is sucrose, glucose and fructose; 5% protein (comprising free amino acid and polypeptide); 1% fat; 1% ash content; 16% organic acid, main component are citric acid and malic acid; 2% vitamin; Other materials such as flavones of 6%.
Claims (5)
1. raisin tree clear juice and preparation method thereof, it is characterized in that, the present invention extracts honey raisin tree juice from fresh, fresh-keeping or drying honey raisin tree, biology enzyme is applied to honey raisin tree feedstock production Normal juice, remove slag, remove the impurity, suspension and the excessive moisture that influence product quality and stability in the fruit juice, disinfection, sterile filling prepare raisin tree clear juice.
2. raisin tree clear juice as claimed in claim 1 and preparation method thereof is characterized in that, the raisin tree clear juice of the present invention's preparation is light yellow, has distinctive fragrance of honey raisin tree fruit and flavour, and clear is measured its light transmittance and is higher than 90% under 630nm; The composition of fruit juice is formed calculating with dry weight, contains 40%～70% sugar, and main component is sucrose, glucose and fructose; 0%～20% protein (comprising free amino acid and polypeptide); 0%～4% fat; 1%～6% ash content; 5%～20% organic acid, main component are citric acid and malic acid; 0%～2% vitamin; Other materials such as flavones of 0%～10%.
3. as described raisin tree clear juice of claim 1～2 and preparation method thereof, it is characterized in that the raisin tree clear juice of the present invention's preparation can be used as raw-food material or auxiliary material is applied to medicine, food or field of health care products.
4. as described raisin tree clear juice of claim 1～3 and preparation method thereof, it is characterized in that technical scheme of the present invention is: select the honey raisin tree raw material, adopt post processing, cleaning, impurity elimination, blanching, fragmentation, enzymolysis, blunt enzyme, squeeze the juice, coarse filtration, clarification, smart filter, eliminate the unusual smell, concentrate, reclaim aromatic substance, sterilization, canned, seal and obtain raisin tree clear juice.
5,, it is characterized in that generally comprising following one or several step and method when using these methods to carry out raisin tree clear juice when preparing as described raisin tree clear juice of claim 1～4 and preparation method thereof:
1. the selection selected of raw material, adopt post processing: the healthy honey raisin tree of fresh, the fresh-keeping or dry processing that raw material sources of the present invention are gathered after the Frost's Descent in Rhamnaceae Hovenia plant south trifoliate orange Dulcis (Hovenia acerba Lindl) or northern trifoliate orange Dulcis (Hovenia dulcis Thunb).Fresh honey raisin tree need carry out the fresh-keeping or dry post processing of adopting as can not in time processing.
Fresh honey raisin tree stores: reject the fresh honey raisin tree of the damage of rotting, and can storage at normal temperature in shady and cool, the dry clinic of ventilating about 30 days.
Honey raisin tree preservation method: it is characterized in that employing adds plastic bag packaging refrigeration and the big account storage method of air-conditioned cold store is fresh-keeping.The method of plastic bag packaging refrigeration is that mechanically refrigerated cold store temperature is transferred to 0 ℃～5 ℃, and the thickness of packing into of the honey raisin tree after will drying is in the punching polyethylene plastic bag of 0.04～0.07mm, evenly makes a call to 1～2 in the hole of 2～3mm by every 5kg honey raisin tree, and sack is tightened.The big account storage method of air-conditioned cold store is that the air-conditioned cold store environment temperature is controlled at 0～-2 ℃, temperature-1.5 ℃ in the account～5 ℃, and relative humidity will reach more than 90%, O
2At 3%-5%, CO
2Be lower than 5%.
Honey raisin tree is dry handles: it is characterized in that it being to utilize air dry or 70 ℃ of following heated-air dryings, freeze dryings to make the honey raisin tree water content be lower than 30%.
2. cleaning, impurity elimination: clean the impurity such as silt, dust, pollutant, residual medicament and microorganism that stick on the pericarp with clear water or washing agent before the processing, drain away the water.It is that the ozone solution of 0.5mg/L～1.0mg/L or 0.5～1.5% dilute hydrochloric acid solution, 0.03%～0.1% liquor potassic permanganate, 0.06% Eusol cleaned 3～5 minutes that washing agent can adopt concentration.
3. blanching, fragmentation: the honey raisin tree that rinsing is clean is rapidly heated to 80～90 ℃, blanching 2～4min; Can add simultaneously mass percent and be 0.01～0.1% ascorbic acid or citric acid solution and protect look, use crusher in crushing then, produce pulp mud.
4. enzymolysis, blunt enzyme: add the water for cooling to 35 that cools～65 ℃ for pulp mud according to pulp and 1: 2～1: 10 ratio of water, add pectase or pectin compound enzyme then and carry out enzymolysis, the preferred pectin complex enzyme; Add citric acid and regulate the pH value of pulp liquid.Enzyme should slowly stir during handling, and enzymolysis must be heated to pulp mud 70～80 ℃ after finishing, and time 1～2min carries out blunt enzyme.
Pectinase enzymatic hydrolysis: it is characterized in that the ratio that adds 0.2～0.6g according to every 100g honey raisin tree adds pectase, enzymolysis pH2.5～4,40 ℃～60 ℃ of hydrolysis temperatures, enzymolysis duration 0.5h～3h.
Pectin compound enzyme enzymolysis: it is characterized in that pectin compound enzyme mainly is made up of any two or more the enzyme in pectase and cellulase, hemicellulase, amylase, glucuroide, arabanase, the zytase.The mass percent of the consumption of enzyme and required enzymolysis honey raisin tree is pectase 0.2%～0.6%, cellulase 0.01～0.05%, hemicellulase 0.05%～0.1%, amylase 0.01～0.1%, glucuroide 0.01～0.05%, arabanase 0.01～0.05% and zytase 0.01%～0.05%; 25 ℃～55 ℃ of hydrolysis temperatures, enzymolysis pH2.0～4.5, enzymolysis duration 1h～8h.
5. squeeze the juice, coarse filtration: utilize juice extractor to squeeze and handle to take out fruit juice.Divide 2～3 squeezings, after squeezing the juice for the first time, pomace is mixed thoroughly loose, add 1～2 times of water gaging again, soak squeezing again behind 0.3h～3h, merge fruit juice; The fruit juice that squeezes out is that filters such as screen cloth about 40～50 orders or sieve plate filter with 120～250 purpose filter clothes or aperture again, also can adopt the centrifugal slagging-off of self-cleaning centrifuge, and the speed of centrifugation is greater than 5000r/min.
6. clarification, smart filter, eliminate the unusual smell: the general employing agent shitosan of wadding a quilt with cotton with fixed attention carries out fining process, during the condition permission, carries out membrane filtration again and clarify after shitosan clarification, smart filter.The membrane filtration fining process comprises ultrafiltration or microfiltration method; If contain too much seed in the raw material, can after clarifying treatment, adopt ion-exchange-resin process to remove bitter taste and peculiar smell in the fruit juice.
Shitosan fining process: it is characterized in that by adding 0.2～0.5g shitosan in every liter of fruit juice.The optimal pH of handling fruit juice is 3～4, and temperature is 40 ℃～50 ℃, and the time is 30min～120min, selects the smart filtering of filter cloth bag, fabric filter, squeezer or centrifuge assorted according to working condition then.
The membrane filtration fining process: when it is characterized in that using ultra filtering clarifying, its process conditions are, operating pressure 200～500KPa, and 40 ℃～45 ℃ of operating temperatures, the aperture of milipore filter is 1～100nm; In micro-filtration when clarification,, its process conditions are, operating pressure 0.04～0.16MPa, and 20 ℃～45 ℃ of operating temperatures, the aperture of micro-filtration membrane is 0.1～10 μ m.Ultrafiltration or micro-filtration clarifying effect are identical.
Ion exchange resin clarifying treatment method: the honey raisin tree juice after it is characterized in that filtering by behind the styrene series anion exchange resin, passes through styrene type cation exchange resin earlier again; The functional group of anion exchange resin is-N
+(CH
3)
3Or-N
+(CH
3)
2And-NH
2, the functional group of cationic ion-exchange resin is-SO
3H; Resin particle diameter 0.3～1.2mm; 15～30 ℃ of fruit juice temperature.
7. concentrate: cryogenic vacuum concentrates in general the employing, adopts freeze concentration or reverse osmosis membrane to concentrate during the condition permission; The content that is concentrated into soluble solid is 40%～70% best.
Middle cryogenic vacuum concentrates: warm vacuum concentration equipment in it is characterized in that adopting, temperature is controlled at about 45～55 ℃.
Freeze concentration: it is characterized in that fruit juice is freezed in advance, make the moisture in the fruit juice form little ice crystal, fruit juice concentrates because of drying out, and removes the ice crystal that anhydrates with centrifuge again.
Reverse osmosis membrane concentrates: it is characterized in that the process conditions that reverse osmosis membrane concentrates are, and operating pressure 2～10MPa, 30 ℃～45 ℃ of operating temperatures, the aperture of reverse osmosis membrane is 0.25～1.0nm, flow velocity is 1.0～2.5m/s.
8. the recovery of aromatic substance: aromatic substance can volatilize with steam when vacuum concentrated, the method that reclaims fragrance is that steam is cooled off, use oil water separator with aromatic substance and moisture from obtaining, in the airtight container of low temperature, anoxic, mix then with fruit juice, slowly stir, make fruit juice maintain original local flavor.
9. disinfection, sterile filling: the fruit juice sterilization can be adopted pasteurize or high-temperature instantaneous sterilization method.Pasteurize is characterized in that fruit juice is placed about 75 ℃～80 ℃ the following 30min of keeping; The high-temperature instantaneous sterilization method is characterized in that fruit juice placed rapidly 90 ℃～115 ℃ high temperature, keeps about 3～12s, then cooling rapidly.Preferred high-temperature instantaneous sterilization method; Cold-aseptic filling is that the fruit juice after the sterilization is cooled to normal temperature at once under germ-free condition, carries out canned, container closure then under germ-free condition.
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Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN107223824A (en) * | 2017-06-13 | 2017-10-03 | 旬阳县太极缘生物科技有限公司 | A kind of natural selenium-rich honey raisin tree hypoglycemic drink and preparation method thereof |
| CN107318967A (en) * | 2017-06-19 | 2017-11-07 | 旬阳县太极缘生物科技有限公司 | One kind puies forward the fresh honey raisin tree of storage and honey raisin tree fruit juice method |
| CN108208186A (en) * | 2018-02-23 | 2018-06-29 | 谢明勇 | A kind of probiotics fermention soya-bean milk and preparation method |
| CN108244419A (en) * | 2018-03-13 | 2018-07-06 | 陕西科技大学 | A kind of low mono-and di-saccharides honey raisin tree beverage and preparation method thereof |
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Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100396200C (en) * | 2005-11-24 | 2008-06-25 | 许滔 | Alcohol neutralize drink of Japanese raisin tree seed and its preparation method |
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2009
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|---|---|---|---|---|
| CN101731693B (en) * | 2010-02-09 | 2012-09-26 | 天人果汁集团股份有限公司 | Concentrated honey tree sepum production method |
| CN101803775A (en) * | 2010-04-01 | 2010-08-18 | 河北农业大学 | Hovenia dulcis health-care beverage and processing method thereof |
| CN103402379A (en) * | 2010-09-23 | 2013-11-20 | 诺维信公司 | Methods of juice production |
| CN102511851A (en) * | 2011-11-21 | 2012-06-27 | 新疆冠农果茸集团股份有限公司 | Processing method for concentrated juice of red dates |
| CN103211263A (en) * | 2012-01-19 | 2013-07-24 | 赵林 | Countercurrent extraction three-time squeezing technology for obtaining concentrated fruit and vegetable juice |
| CN103211263B (en) * | 2012-01-19 | 2015-12-02 | 赵林 | Concentrated Juice countercurrent leaching three squeezing process |
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| CN104013047A (en) * | 2014-05-23 | 2014-09-03 | 福建省闽中有机食品有限公司 | An acid carambola juice beverage and preparation method thereof |
| CN104013047B (en) * | 2014-05-23 | 2015-11-18 | 福建省闽中有机食品有限公司 | A kind of sour carambola-juice drink and preparation method thereof |
| CN105454925A (en) * | 2014-08-16 | 2016-04-06 | 旬阳县太极缘生物科技有限公司 | Preparation method of concentrated honey raisin tree cloudy juice |
| CN105077202A (en) * | 2015-09-02 | 2015-11-25 | 黄冈师范学院 | Persimmon color retention agent and method for producing persimmon juice |
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| CN105685740B (en) * | 2016-01-20 | 2019-01-22 | 河南丰之源生物科技有限公司 | A method of preparing concentration Rabdosia rubescens juice |
| CN106387543A (en) * | 2016-09-05 | 2017-02-15 | 广西大学 | Rhodomyrtus tomentosa fruit concentrated juice and preparation method thereof |
| CN107223824A (en) * | 2017-06-13 | 2017-10-03 | 旬阳县太极缘生物科技有限公司 | A kind of natural selenium-rich honey raisin tree hypoglycemic drink and preparation method thereof |
| CN107318967A (en) * | 2017-06-19 | 2017-11-07 | 旬阳县太极缘生物科技有限公司 | One kind puies forward the fresh honey raisin tree of storage and honey raisin tree fruit juice method |
| CN108208186A (en) * | 2018-02-23 | 2018-06-29 | 谢明勇 | A kind of probiotics fermention soya-bean milk and preparation method |
| CN108244419A (en) * | 2018-03-13 | 2018-07-06 | 陕西科技大学 | A kind of low mono-and di-saccharides honey raisin tree beverage and preparation method thereof |
| CN108433172A (en) * | 2018-04-09 | 2018-08-24 | 上海烟草集团有限责任公司 | A kind of tobacco additive agent and preparation method thereof |
| CN108651810A (en) * | 2018-05-16 | 2018-10-16 | 陕西科技大学 | A kind of preparation method of prebiotic bacteria adsorbent and its application that cadmium is removed in fruit juice |
| CN109355317A (en) * | 2018-10-16 | 2019-02-19 | 桂林莱茵生物科技股份有限公司 | A method of phloridzin is converted into phloretin |
| CN109730220A (en) * | 2019-03-01 | 2019-05-10 | 重庆食品工业研究所 | The preparation method of pyracantha fortuneana fruit concentration juice |
| CN110742218A (en) * | 2019-11-01 | 2020-02-04 | 绵阳市安州区开创农业开发有限责任公司 | Processing method of concentrated fruit juice |
| CN113519730A (en) * | 2021-07-05 | 2021-10-22 | 烟台嘉桐酒业有限公司 | Preparation process of plant active bubble water |
| CN113647536A (en) * | 2021-08-09 | 2021-11-16 | 贵州金维宝生物技术有限公司 | Preparation method of roxburgh rose juice |
| CN114258995A (en) * | 2021-12-22 | 2022-04-01 | 上海华宝孔雀香精有限公司 | Fructus phyllanthi clear juice and preparation method thereof |
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