CN100998433A - Beverage contg. juice of cerasus humilis sok fruit and its preparing method - Google Patents
Beverage contg. juice of cerasus humilis sok fruit and its preparing method Download PDFInfo
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- CN100998433A CN100998433A CNA2007100627817A CN200710062781A CN100998433A CN 100998433 A CN100998433 A CN 100998433A CN A2007100627817 A CNA2007100627817 A CN A2007100627817A CN 200710062781 A CN200710062781 A CN 200710062781A CN 100998433 A CN100998433 A CN 100998433A
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Abstract
A P.humilis fruit juice beverage rich in Ca and Fe is prepared from P.humilis fruit juice, through enzymolyzing by pectinase, filtering, adding clarifying agent prepared from chitosan, gelatin, tannic acid, bentonite, EDTA and honey, clarifying, centrifugal separation of supernatant, adding sugar, and homogenizing.
Description
Technical field
The present invention relates to a kind of Europe Lee (Prunus hunilis bunge), have another name called fruit drink of calcium fruit and preparation method thereof.
Background technology
Europe Lee (Prunus hunilis bunge), have another name called the calcium fruit, it is the perennial machaka of rose department cherry genus, Europe Lee is China's the shortest and the smallest in the world distinctive orchard fruit, the root/shoot ratio of its fruit tree reaches 9: 1, have drought-resistant, low temperature resistant, salt tolerant alkali, barren-resistant, can fix the sand and the retaining six big characteristics of grading, will will make important contribution so promote Europe Lee cultivation to the arid area sustainable development of agriculture in the China and even the world with development Europe Lee's processing.
In recent years, China's fruit drink volume of production and marketing increases fast, the first half of the year in 2006, China's fruit drink output reaches 6,340,000 tons, increase by 29% on a year-on-year basis, but the consumption per head of the present fruit juice of China only is 1/7 of world's per capita share, thus fruit juice from now on for a long time in will have good market prospects, Europe Lee's fresh fruit extremely is difficult for eating raw because of acerbity is too high, just can solve this problem if be processed into fruit juice.At present, the sedimentation problem of fruit juice is a great problem of puzzlement fruit juice processing enterprise always, and the clarification of fruit juice mainly contains following several method: natural clarifying, the honey fining process, gelatin tannin fining process, freezing fining process, heating coacervating clarification method, enzyme preparation fining process, Peng Run soil fining process.In the method for these clarifications, though the effect of certain clarification is all arranged, effect is all not satisfactory, and distinct issues are that settling time is all longer, just is difficult to reach the effect that serialization is produced in industrialized production process like this.Simultaneously, its energy consumption of the fining process that has is higher, also is unwell in the suitability for industrialized production clarification about fruit juice.In recent years, the ultra filtering clarifying method has application as a kind of emerging clarification mode of fruit juice in some factories, but the ultrafiltration clear juice also exists a lot of problems to clean relatively difficulty as: membrane module, expense is more high, especially at present China's hyperfiltration technique adopts the import milipore filter mostly in fruit juice is produced, its cost is very high, so the clarification of fruit juice is the outstanding difficult problem of puzzlement fruit juice enterprise.
Summary of the invention
Purpose of the present invention is exactly the composition characteristic in conjunction with cerasus humilis juice; the material that some is had effects such as cohesion, absorption, precipitation; comprise shitosan, gelatin, tannic acid, bentonite, EDTA, honey etc.; rationally be mixed and use; make the cerasus humilis juice be difficult to clarify will clarify fully at short notice and help industrialized continuous production, and mineral matters such as vitamin C in the fruit juice and calcium, iron are had good protective effect.
Be the preparation method of cerasus humilis juice beverage of the present invention below:
1. raw material is selected: the Europe plum fruit of selecting to have the red skin red meat of 8-9 maturation and not having a disease and pest is a raw material;
2. clean: with clear water fruit surface is cleaned up earlier, be soaked in then in the liquor potassic permanganate of 0.3g/L and soak 5min, rinse well standby again with clear water;
3. protect the look boiling: the Europe plum fruit that cleans up is put into pot, and the water of weight such as adding adds 0.10% arabo-ascorbic acid and 0.20% citric acid, and water is opened the back and kept 3min;
4. stoning: the Europe plum fruit that boiling is intact adopts the method stoning of artificial stoning;
5. making beating: Europe Lee that stoning is intact is according to Ou Li and H
2The mass ratio of O is making beating after 1: 1 ratio adding clear water stirs, and adds the V of slurry weight 0.20% in the pulping process
CProtect look;
6. enzymolysis: adding the pectase of fruit juice weight 0.04-0.05% in the cerasus humilis juice after having pulled an oar, is to stir enzymolysis 1 hour under 45 ℃ the condition in temperature;
7. coarse filtration: use 200 purpose sieves to filter the cerasus humilis juice behind the enzymolysis, remove coarse sludge;
8. clarification: add fining agent in the fruit juice after coarse filtration, place clarification in 1 hour, the amount of required fining agent is and the ratio of the weight of the fruit juice of required clarification that its compositing range is as follows:
Shitosan 0.015-0.025%
Gelatin 0.015-0.025%
Tannic acid 0.010-0.02%
Bentonite 0.04-0.06%
Ethylenediamine tetra-acetic acid 0.025-0.035%
Honey 0.4-0.6%;
9. centrifugal: will put into centrifuge through the cerasus humilis juice after the clarification, centrifugal 20min under the 4000rpm condition gets its supernatant then;
10. allotment: the pol of cerasus humilis juice is formulated to 11.3-11.7%, sugar-acid ratio is 30-34: 1, the acidity that the mixture of use citric acid and malic acid is regulated cerasus humilis juice, its citric acid is 4: 1 with the acidity ratio of malic acid, puts the VC of 0.015-0.025% and the natrium citricum of 0.15-0.25%;
11. homogeneous: cerasus humilis juice being heated to 55-65 ℃, pouring into then in the homogenizer, is homogeneous under the condition of 18-22MPa at pressure;
12. the sterilization: with cerasus humilis juice through 108 ℃ of sterilization 15S after, promptly can play the effect of killing microorganisms, can keep the nutritional labeling of fruit juice again to greatest extent;
13. cooling: adopt the mode of segmentation cooling to cool off the fruit juice after the can;
14. finished product warehouse-in: put cooled fruit juice in storage storage through the packing back.
The outstanding feature of this technology is: for improving the crushing juice rate of cerasus humilis juice, this method utilizes the method for pectinase enzymatic hydrolysis with the cerasus humilis juice enzymolysis, in this process, promptly improve the crushing juice rate of cerasus humilis juice, crushing juice rate through the cerasus humilis juice behind the enzymolysis can reach more than 70%, effect through pectase simultaneously also can play a positive role in the precipitation process in later stage to cerasus humilis juice, helps the clarification of cerasus humilis juice.
What the clarifying process of cerasus humilis juice of the present invention used is the method for compound clarifier, these six kinds of compound clarifier effect cerasus humilis juices, promptly can reach the effect of clarifying cerasus humilis juice fully, simultaneously, shortened the settling time of cerasus humilis juice again greatly, clarifying the needed time is 1 hour only, has improved the production efficient in the commercial process, helps the production of enterprise.An amount of honey of adding not only can play the effect of clarification in cerasus humilis juice, but also can prevent the local flavor of brown stain, fortified juice beverage and the raising product of fruit juice.
This method is thoroughly separated with fruit juice for the fining agent after will clarifying, adopt centrifugation method, if the cerasus humilis juice that this method not only can obtain clarifying in industrialized production process, and will make the fining agent recycling, reduce fruit juice manufacturing enterprise and be used to clarify required cost.
The red Europe plum fruit that this process using is fresh is a raw material, processed sour-sweet moderate, strong, the fruit juice of fragrance with peculiar taste of Europe Lee, its Vit C contents is 46.7mg/100g in the fruit juice, calcium 44.86mg/L, iron 1.70mg/L, fruit juice can not produce any precipitation in the put procedure in later stage, and is 12 months in the following shelf-life of normal temperature condition.
Concrete real-time mode
Embodiment 1
1. raw material is selected: the Europe plum fruit of selecting to have the red skin red meat of 8-9 maturation and not having a disease and pest is a raw material;
2. clean: with clear water fruit surface is cleaned up earlier, be soaked in then in the liquor potassic permanganate of 0.3g/L and soak 5min, rinse well standby again with clear water;
3. protect the look boiling: the Europe plum fruit that cleans up is put into pot, and the water of weight such as adding adds 0.10% arabo-ascorbic acid and 0.20% citric acid, and water is opened the back and kept 3min;
4. stoning: the Europe plum fruit that boiling is intact adopts the method stoning of artificial stoning;
5. making beating: Europe Lee that stoning is intact is according to Ou Li and H
2The mass ratio of O is making beating after 1: 1 ratio adding clear water stirs, and adds 0.20% V in the pulping process
CProtect look;
6. enzymolysis: adding 0.045% pectase in the cerasus humilis juice after having pulled an oar, is to stir enzymolysis 1 hour under 45 ℃ the condition in temperature;
7. coarse filtration: use 200 purpose sieves to filter the cerasus humilis juice behind the enzymolysis, remove coarse sludge;
8. clarification: add fining agent in the fruit juice after coarse filtration, place clarification in 1 hour, the amount of required fining agent is and the ratio of the weight of the fruit juice of required clarification that it is composed as follows:
Shitosan 0.020%
Gelatin 0.020%
Tannic acid 0.015%
Bentonite 0.05%
Ethylenediamine tetra-acetic acid 0.03%
Honey 0.5%;
9. centrifugal: will put into centrifuge through the cerasus humilis juice after the clarification, centrifugal 20min under the 4000rpm condition gets its supernatant then;
10. allotment: the pol of cerasus humilis juice is controlled at 11.5%, and sugar-acid ratio is 32: 1, the acidity that the mixture of use citric acid and malic acid is regulated cerasus humilis juice, and its citric acid is 4: 1 with the acidity ratio of malic acid, puts into 0.02% V
CAnd 0.2% natrium citricum and an amount of essence;
11. homogeneous: cerasus humilis juice being heated to 60 ℃, pouring into then in the homogenizer, is homogeneous under the condition of 20MPa at pressure;
12. the sterilization: with cerasus humilis juice through 108 ℃ of sterilization 15S after, promptly can play the effect of killing microorganisms, can keep the nutritional labeling of fruit juice again to greatest extent;
13. cooling: adopt the mode of segmentation cooling to cool off the fruit juice after the can;
14. finished product warehouse-in: put cooled fruit juice in storage storage through the packing back.
Embodiment 2
1. raw material is selected: the Europe plum fruit of selecting to have the red skin red meat of 8-9 maturation and not having a disease and pest is a raw material;
2. clean: with clear water fruit surface is cleaned up earlier, be soaked in then in the liquor potassic permanganate of 0.3g/L and soak 5min, rinse well standby again with clear water;
3. protect the look boiling: the Europe plum fruit that cleans up is put into pot, and the water of weight such as adding adds 0.1% arabo-ascorbic acid and 0.2% citric acid, and water is opened the back and kept 3min;
4. stoning: the Europe plum fruit that boiling is intact adopts the method stoning of artificial stoning;
5. making beating: Europe Lee that stoning is intact is according to Ou Li and H
2The mass ratio of O is making beating after 1: 1 ratio adding clear water stirs, and the VC of adding 0.2% protects look in the pulping process;
6. enzymolysis: adding 0.04% pectase in the cerasus humilis juice after having pulled an oar, is to stir enzymolysis 1 hour under 45 ℃ the condition in temperature;
7. coarse filtration: use 200 purpose sieves to filter the cerasus humilis juice behind the enzymolysis, remove coarse sludge;
8. clarification: add fining agent in the fruit juice after coarse filtration, place clarification in 1 hour, the amount of required fining agent is and the ratio of the weight of the fruit juice of required clarification that it is composed as follows:
Shitosan 0.015%
Gelatin 0.015%
Tannic acid 0.01%
Bentonite 0.04%
Ethylenediamine tetra-acetic acid 0.025%
Honey 0.40%;
9. centrifugal: will put into centrifuge through the cerasus humilis juice after the clarification, centrifugal 20min under the 4000rpm condition gets its supernatant then;
10. allotment: the pol of cerasus humilis juice is controlled at 11.3%, and sugar-acid ratio is 30: 1, the acidity that the mixture of use citric acid and malic acid is regulated cerasus humilis juice, and its citric acid is 4: 1 with the acidity ratio of malic acid, puts into 0.01 5% V
CAnd 0.15% natrium citricum and an amount of essence;
11. homogeneous: cerasus humilis juice being heated to 55 ℃, pouring into then in the homogenizer, is homogeneous under the condition of 18MPa at pressure;
12. the sterilization: with cerasus humilis juice through 108 ℃ of sterilization 15S after, promptly can play the effect of killing microorganisms, can keep the nutritional labeling of fruit juice again to greatest extent;
13. cooling: adopt the mode of segmentation cooling to cool off the fruit juice after the can;
14. finished product warehouse-in: put cooled fruit juice in storage storage through the packing back.
Embodiment 3
1. raw material is selected: the Europe plum fruit of selecting to have the red skin red meat of 8-9 maturation and not having a disease and pest is a raw material;
2. clean: with clear water fruit surface is cleaned up earlier, be soaked in then in the liquor potassic permanganate of 0.3g/L and soak 5min, rinse well standby again with clear water;
3. protect the look boiling: the Europe plum fruit that cleans up is put into pot, and the water of weight such as adding adds 0.10% arabo-ascorbic acid and 0.20% citric acid, and water is opened the back and kept 3min;
4. stoning: the Europe plum fruit that boiling is intact adopts the method stoning of artificial stoning;
5. making beating: Europe Lee that stoning is intact is according to Ou Li and H
2The mass ratio of O is making beating after 1: 1 ratio adding clear water stirs, and adds 0.20% V in the pulping process
CProtect look;
6. enzymolysis: adding 0.05% pectase in the cerasus humilis juice after having pulled an oar, is to stir enzymolysis 1 hour under 45 ℃ the condition in temperature;
7. coarse filtration: use 200 purpose sieves to filter the cerasus humilis juice behind the enzymolysis, remove coarse sludge;
8. clarification: add fining agent in the fruit juice after coarse filtration, place clarification in 1 hour, the amount of required fining agent is and the ratio of the weight of the fruit juice of required clarification that it is composed as follows:
Shitosan 0.025%
Gelatin 0.025%
Tannic acid 0.020%
Bentonite 0.06%
Ethylenediamine tetra-acetic acid 0.035%
Honey 0.60%;
9. centrifugal: will put into centrifuge through the cerasus humilis juice after the clarification, centrifugal 20min under the 4000rpm condition gets its supernatant then;
10. allotment: the pol of cerasus humilis juice is controlled at 11.7%, and sugar-acid ratio is 34: 1, the acidity that the mixture of use citric acid and malic acid is regulated cerasus humilis juice, and its citric acid is 4: 1 with the acidity ratio of malic acid, puts into 0.025% V
CWith with 0.25% natrium citricum;
11. homogeneous: cerasus humilis juice being heated to 65 ℃, pouring into then in the homogenizer, is homogeneous under the condition of 22MPa at pressure;
12. the sterilization: with cerasus humilis juice through 108 ℃ of sterilization 15S after, promptly can play the effect of killing microorganisms, can keep the nutritional labeling of fruit juice again to greatest extent;
13. cooling: adopt the mode of segmentation cooling to cool off the fruit juice after the can;
14. finished product warehouse-in: put cooled fruit juice in storage storage through the packing back.
Claims (2)
1. the preparation method of a cerasus humilis juice beverage, tool is characterised in that:
1) raw material is selected: the Europe plum fruit of selecting to have the red skin red meat of 8-9 maturation and not having a disease and pest is a raw material;
2) clean: with clear water fruit surface is cleaned up earlier, be soaked in then in the liquor potassic permanganate of 0.3g/L and soak 5min, rinse well standby again with clear water;
3) protect the look boiling: the Europe plum fruit that cleans up is put into pot, and the water of weight such as adding adds 0.10% arabo-ascorbic acid and 0.20% citric acid, and water is opened the back and kept 3min;
4) stoning: the Europe plum fruit that boiling is intact adopts the method stoning of artificial stoning;
5) making beating: Europe Lee that stoning is intact is according to Ou Li and H
2The mass ratio of O is making beating after 1: 1 ratio adding clear water stirs, and adds the V of slurry weight 0.20% in the pulping process
CProtect look;
6) enzymolysis: adding the pectase of fruit juice weight 0.04-0.05% in the cerasus humilis juice after having pulled an oar, is to stir enzymolysis 1 hour under 45 ℃ the condition in temperature;
7) coarse filtration: use 200 purpose sieves to filter the cerasus humilis juice behind the enzymolysis, remove coarse sludge;
8) clarification: add fining agent in the fruit juice after coarse filtration, place clarification in 1 hour, required
The amount of fining agent is and the ratio of the weight of the fruit juice of required clarification that its compositing range is as follows:
Shitosan 0.015-0.025%
Gelatin 0.015-0.025%
Tannic acid 0.010-0.02%
Bentonite 0.04-0.06%
Ethylenediamine tetra-acetic acid 0.025-0.035%
Honey 0.4-0.6%;
9) centrifugal: as will to put into centrifuge through the cerasus humilis juice after the clarification, and, get its supernatant then at the assorted centrifugal 20min down of 4000rpm bar;
10) allotment: the pol of cerasus humilis juice is formulated to 11.3-11.7%, and sugar-acid ratio is 30-34: 1, and the acidity that the mixture of use citric acid and malic acid is regulated cerasus humilis juice, its citric acid is 4: 1 with the acidity ratio of malic acid, puts into the V of 0.015-0.025%
CNatrium citricum with 0.15-0.25%;
11) homogeneous: cerasus humilis juice being heated to 55--65 ℃, pouring into then in the homogenizer, is homogeneous under the condition of 18-22MPa at pressure;
12) sterilization: with cerasus humilis juice through 108 ℃ of sterilization 15S after, promptly can play the effect of killing microorganisms, can keep the nutritional labeling of fruit juice again to greatest extent;
13) cooling: adopt the mode of segmentation cooling to cool off the fruit juice after the can.
2. cerasus humilis juice beverage is characterized in that: it is to be raw material by Europe Lee (Prunus humilisbunge) fruit, according to the fruit drink of the method preparation of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100627817A CN100531603C (en) | 2007-01-17 | 2007-01-17 | Preparing method for beverage of Cerasus Humilis juice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100627817A CN100531603C (en) | 2007-01-17 | 2007-01-17 | Preparing method for beverage of Cerasus Humilis juice |
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| Publication Number | Publication Date |
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| CN100998433A true CN100998433A (en) | 2007-07-18 |
| CN100531603C CN100531603C (en) | 2009-08-26 |
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| CNB2007100627817A Expired - Fee Related CN100531603C (en) | 2007-01-17 | 2007-01-17 | Preparing method for beverage of Cerasus Humilis juice |
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