CN101744326A - Chinese wolfberry juice and preparation method thereof - Google Patents
Chinese wolfberry juice and preparation method thereof Download PDFInfo
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- CN101744326A CN101744326A CN200810044068A CN200810044068A CN101744326A CN 101744326 A CN101744326 A CN 101744326A CN 200810044068 A CN200810044068 A CN 200810044068A CN 200810044068 A CN200810044068 A CN 200810044068A CN 101744326 A CN101744326 A CN 101744326A
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Abstract
The invention provides Chinese wolfberry juice and a preparation method thereof. The preparation method comprises the following steps: (1) washing fresh Chinese wolfberry fruits with water; (2) smashing the fresh Chinese wolfberry fruits in the step (1) into mashed fruit; (3) adding color protecting agent and stirring; (4) squeezing the product in the step (3) and collecting the juice; (5) filtering and removing large particles with the particle diameter of more than 0.2mm; (6) adding amylase or pectinase into the juice in the step (5); (7) separating enzyme digestion by an ultrafiltration membrane; and (8) concentrating the ultrafiltration product until the sugar degree is 13-70 percent, sterilizing to obtain the product; or sterilizing the ultrafiltration product to obtain the product. The obtained Chinese wolfberry juice is transparent and clear and can be used for preparing beverage. As the amylase or the pectinase is added in the preparation, precipitation or turbidity of the juice can be avoided, and simultaneously, the juice yield is increased.
Description
Technical field
The present invention relates to Chinese wolfberry clear juice and preparation method thereof.
Background technology
Chinese wolfberry fruit is a kind of plant with " nourishing liver and kidney, benefiting shrewd head " effect, and the clear juice that extracts from fruit is usually used in preparing beverage, health products or medical material, has important use and is worth.
Chinese wolfberry fruit contains polyphenols and multiple oxidases such as tannin, and in the leaching process of clear juice, because water, suitable temperature and the participation of oxygen are arranged, these aldehydes matters will the accelerated oxidation brown stain under oxidasic effect.Do not handle if do not protect look, will produce harmful effect the quality of clear juice.Secondly, juice in the matrimony vine and fiber are generally not easily separated, and it is more difficult to obtain as clear as crystal Chinese wolfberry clear juice.Because this characteristic of matrimony vine, the height of matrimony vine crushing juice rate has just directly influenced the utilization rate of matrimony vine edible part, and production cost is also had material impact.
Summary of the invention
The purpose of this invention is to provide a kind of Chinese wolfberry clear juice and preparation method thereof, to overcome the above-mentioned defective that prior art exists.
Method of the present invention comprises the steps:
(1) fresh fructus lycii fruit water is cleaned, scavenging period is 1～4 minute, removing the impurity of Chinese wolfberry fruit surface attachment, as residual dose of residual liquid of auspicious green biodegradation farming etc., collects the fresh fructus lycii fruit after cleaning then;
Preferably, repeat said process 2～4 times;
(2) pulp is made in the fresh fructus lycii fruit pulverizing after step (1) cleaning;
(3) add color stabilizer, stir, brown stain takes place after fragmentation for preventing matrimony vine;
Described color stabilizer is selected from a kind of in ascorbic acid, arabo-ascorbic acid, sodium ascorbate or the sodium isoascorbate, and the adding weight of color stabilizer is 0.1～0.4% of pulp weight;
(4) squeeze the juice,, collect fruit juice the squeezing of the product of step (3) by crusher;
Described crusher is the general equipment in this area, and reaching the light industry and machinery Co., Ltd trade mark as Wenzhou City's space is the product of DJ2-4;
(5) coarse filtration, the fruit juice that step (4) is collected filters, and removing particle diameter is the above bulky grain of 0.2mm, and obtaining grain diameter is the fruit juice of 0.05～0.2mm;
(6) enzymeization adds the fruit juice of step (5) with amylase or pectase, and under amylase or pectase effect, the small-molecule substance that makes starch in the fruit juice and pectin resolve into solubility prevents that precipitation or muddy from appearring in fruit juice;
Described amylase is the commercially available prod, is warm diastatic product in the new glad board as the new glad Xiang space bioengineering in Xingtai Co., Ltd trade mark;
Described pectase is the commercially available prod, is the product of pectase as the Ningxia jade of the He family Bioisystech Co., Ltd trade mark;
The adding weight of amylase or pectase is the fruit juice 0.01～0.04% of step (5), and the enzyme temperature is 51-55 ℃, and the time is 0.5～2 hour;
(7) ultrafiltration separates enzymeization by milipore filter, remove in the fruit juice hydrophobic molecule and molecule greater than the material in milipore filter aperture, as comprise bacterium etc., makes fruit juice become more limpid;
The milipore filter bore dia is 0.002～0.02 μ m, and the material molecule diameter of process milipore filter is less than the milipore filter aperture;
(8) with the ultrafiltration product, under 65～75 ℃ the temperature and under the vacuum of 0.04～0.09Mpa, concentrate, being concentrated into pol is 13～70%, is cooled to 20～40 ℃ then, carries out sterilization processing, obtains product;
Perhaps, directly carry out sterilization processing, obtain product the ultrafiltration product;
Preferably, described sterilization processing is carried out in the pasteurize machine, and described pasteurize machine is general equipment, is the product of RSTGH3000 as China Aviation Industry Corporation I's trade mark;
When sterilization temperature was 81～85 ℃, sterilizing time was 20～60 minutes.
The Chinese wolfberry clear juice that adopts method of the present invention to obtain, transparent clear can be used for preparing beverage.
Method of the present invention adds amylase or pectase in shattering process, the small-molecule substance that makes starch in the fruit juice and pectin resolve into solubility prevents that precipitation or muddy from appearring in fruit juice, improves crushing juice rate simultaneously.
The specific embodiment
Embodiment 1
(1) fresh fructus lycii fruit water is cleaned, scavenging period is 1 minute, collects the fresh fructus lycii fruit after cleaning then;
Repeat said process 2 times;
(2) pulp is made in the fresh fructus lycii fruit pulverizing after step (1) cleaning;
(3) add ascorbic acid, adding weight is 0.2% of pulp weight;
(4) squeeze the juice,, collect fruit juice the squeezing of the product of step (3) by crusher;
(5) coarse filtration, the fruit juice that step (4) is collected filters, remove particle diameter and be 0.2mm above beat particle, the acquisition grain diameter is the fruit juice of 0.05～0.2mm;
(6) enzymeization adds amylase the fruit juice of step (5); Amylase is that Xingtai new glad Xiang space bioengineering Co., Ltd trade mark is a warm diastatic product in the new glad board;
Diastatic adding weight is step (5) fruit juice 0.01%, and the enzyme temperature is 51 ℃, and the time is 0.5 hour;
(7) ultrafiltration separates enzymeization by milipore filter, the milipore filter bore dia is 0.01 μ m;
(8) with the ultrafiltration product, under 65 ℃ the temperature and under the vacuum of 0.08Mpa, concentrate, being concentrated into pol is 35%, is cooled to 40 ℃ then, carries out sterilization in the pasteurize machine, when sterilization temperature was 81 ℃, sterilizing time was 20 minutes.
Weight with the fresh fructus lycii fruit is calculated, and 100 kilograms of fresh fructus lycii fruits go out 26 kilograms of inspissated juices, and crushing juice rate is 26%.
Because at present also not about the country and the industry standard of Chinese wolfberry clear juice, so we detect the product that obtains according to the detection index of clear juice routine, and the result is as follows:
Product is rufous liquid, and is as clear as crystal, has intrinsic flavour of matrimony vine and fragrance, free from extraneous odour; Pol is 16.5%, and pH4.2, light transmittance are 84%.
Embodiment 2
(1) fresh fructus lycii fruit water is cleaned, scavenging period is 4 minutes, collects the fresh fructus lycii fruit after cleaning then;
Repeat said process 4 times;
(2) pulp is made in the fresh fructus lycii fruit pulverizing after step (1) cleaning;
(3) add the color stabilizer arabo-ascorbic acid, adding weight is 0.3% of pulp weight;
(4) squeeze the juice,, collect fruit juice the squeezing of the product of step (3) by crusher;
(5) coarse filtration, the fruit juice that step (4) is collected filters, and removing particle diameter is the above bulky grain of 0.2mm, and obtaining grain diameter is the fruit juice of 0.05～0.2mm;
(6) enzymeization adds pectase the fruit juice of step (5);
Described pectase is that the Ningxia jade of the He family Bioisystech Co., Ltd trade mark is the product of pectase;
The adding weight of pectase is the fruit juice 0.02% of step (5), and the enzyme temperature is 55 ℃, and the time is 2 hours;
(7) ultrafiltration separates enzymeization by milipore filter, the milipore filter bore dia is 0.01 μ m;
(8) the ultrafiltration product is carried out sterilization in the pasteurize machine, when sterilization temperature was 85 ℃, sterilizing time was 60 minutes.Weight with the fresh fructus lycii fruit is calculated, and 100 kilograms of fresh fructus lycii fruits go out 25 kilograms in juice, and crushing juice rate is 25%.
Because at present also not about the country and the industry standard of Chinese wolfberry clear juice, so we detect the product that obtains according to the detection index of clear juice routine, and the result is as follows:
Product is rufous liquid, and is as clear as crystal, has intrinsic flavour of matrimony vine and fragrance, free from extraneous odour; Pol is 16.1%, and pH4.2, light transmittance are 82%.
Claims (7)
1. the preparation method of a Chinese wolfberry clear juice is characterized in that, comprises the steps:
(1) fresh fructus lycii fruit water is cleaned;
(2) pulp is made in the fresh fructus lycii fruit pulverizing of step (1);
(3) add color stabilizer, stir;
(4) with the squeezing of the product of step (3), collect fruit juice by crusher;
(5) coarse filtration, the fruit juice that step (4) is collected filters, and removing particle diameter is the above bulky grain of 0.2mm;
(6) enzymeization is with the fruit juice of amylase or pectase adding step (5);
(7) ultrafiltration separates enzymeization by milipore filter;
(8) the ultrafiltration product being concentrated into pol is 13～70%, carries out sterilization processing then, obtains product;
Perhaps, directly carry out sterilization processing, obtain product the ultrafiltration product.
2. method according to claim 1 is characterized in that, in the step (1), scavenging period is 1～4 minute, repeats said process 2～4 times.
3. method according to claim 1 is characterized in that described color stabilizer is selected from a kind of of ascorbic acid, arabo-ascorbic acid, sodium ascorbate or sodium isoascorbate, and the adding weight of color stabilizer is 0.1～0.4% of pulp weight.
4. method according to claim 1 is characterized in that, the adding weight of amylase or pectase is the fruit juice 0.01～0.04% of step (5), and the enzyme temperature is 51-55 ℃, and the time is 0.5～2 hour.
5. method according to claim 1 is characterized in that, the milipore filter bore dia is 0.002～0.02 μ m.
6. method according to claim 1 is characterized in that, described sterilization processing is carried out in the pasteurize machine, and when sterilization temperature was 81～85 ℃, sterilizing time was 20～60 minutes.
7. according to the Chinese wolfberry clear juice of each described method preparation of claim 1～5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN200810044068A CN101744326A (en) | 2008-12-08 | 2008-12-08 | Chinese wolfberry juice and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810044068A CN101744326A (en) | 2008-12-08 | 2008-12-08 | Chinese wolfberry juice and preparation method thereof |
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| CN101744326A true CN101744326A (en) | 2010-06-23 |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889706A (en) * | 2010-07-15 | 2010-11-24 | 天人果汁集团股份有限公司 | Process for producing concentrated Chinese wolfberry clear juice |
| CN103230070A (en) * | 2013-05-16 | 2013-08-07 | 王自贵 | Method for producing clear wolfberry juice |
| CN103549570A (en) * | 2013-10-20 | 2014-02-05 | 宁夏杞叶青生物工程有限公司 | Medlar dew beverage and production process thereof |
| CN103549572A (en) * | 2013-10-20 | 2014-02-05 | 宁夏杞叶青生物工程有限公司 | Medlar fruit juice beverage and production process thereof |
| CN103549571A (en) * | 2013-10-20 | 2014-02-05 | 宁夏杞叶青生物工程有限公司 | Medlar vinegar beverage as well as production process thereof |
| CN103583673A (en) * | 2013-11-20 | 2014-02-19 | 宁夏农林科学院 | Chinese wolfberry drying agent and application method thereof |
| CN103704722A (en) * | 2013-12-30 | 2014-04-09 | 徐州绿之野生物食品有限公司 | Preparation method of concentrate medlar juice and application thereof |
| CN103876236A (en) * | 2014-04-04 | 2014-06-25 | 江苏九久环境科技有限公司 | Oriental blueberry juice and preparation technology thereof |
| CN103948041A (en) * | 2014-05-19 | 2014-07-30 | 陈宝东 | Preparation method of Chinese wolfberry nutritional oral liquid |
| CN103948038A (en) * | 2014-05-13 | 2014-07-30 | 宁夏华宝枸杞产业有限公司 | Preparation method of medlar nourishing liquid |
| CN105130867A (en) * | 2015-10-09 | 2015-12-09 | 青海泰柏特生物科技有限公司 | Method for extracting and enriching zeaxanthin from barbary wolfberry fruit |
| CN105124712A (en) * | 2015-10-09 | 2015-12-09 | 青海泰柏特生物科技有限公司 | Method for reducing content of imidacloprid in medlar juice |
| CN105211983A (en) * | 2015-10-11 | 2016-01-06 | 青海泰柏特生物科技有限公司 | Full nutrition wolfberry juice containing the homogenate of matrimony vine seed and preparation method thereof |
| CN105360841A (en) * | 2015-10-09 | 2016-03-02 | 青海泰柏特生物科技有限公司 | Method for preparing goji berry clear juice and goji berry powder through dried goji berries |
| CN105520023A (en) * | 2016-01-13 | 2016-04-27 | 山东鲁菱果汁有限公司 | Concentrated wolfberry clear juice and preparation method thereof |
| CN105851371A (en) * | 2016-04-20 | 2016-08-17 | 安徽舒绿茶业有限公司 | Fructus lycii-ginger tea and preparation method thereof |
| CN109329684A (en) * | 2018-12-07 | 2019-02-15 | 宁夏红中宁枸杞制品有限公司 | Health drink wolfberry juice and preparation method thereof |
| CN110403110A (en) * | 2019-07-17 | 2019-11-05 | 宁夏圣源春食品有限公司 | A kind of preparation method of bubble wolfberry juice |
| CN111248381A (en) * | 2020-02-25 | 2020-06-09 | 江南大学 | Fermented wolfberry and carrot juice and preparation method thereof |
-
2008
- 2008-12-08 CN CN200810044068A patent/CN101744326A/en active Pending
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889706A (en) * | 2010-07-15 | 2010-11-24 | 天人果汁集团股份有限公司 | Process for producing concentrated Chinese wolfberry clear juice |
| CN101889706B (en) * | 2010-07-15 | 2013-04-24 | 天人果汁集团股份有限公司 | Process for producing concentrated Chinese wolfberry clear juice |
| CN103230070A (en) * | 2013-05-16 | 2013-08-07 | 王自贵 | Method for producing clear wolfberry juice |
| CN103549570A (en) * | 2013-10-20 | 2014-02-05 | 宁夏杞叶青生物工程有限公司 | Medlar dew beverage and production process thereof |
| CN103549572A (en) * | 2013-10-20 | 2014-02-05 | 宁夏杞叶青生物工程有限公司 | Medlar fruit juice beverage and production process thereof |
| CN103549571A (en) * | 2013-10-20 | 2014-02-05 | 宁夏杞叶青生物工程有限公司 | Medlar vinegar beverage as well as production process thereof |
| CN103549570B (en) * | 2013-10-20 | 2015-10-28 | 宁夏杞叶青生物工程有限公司 | Medlar dew beverage and production technology thereof |
| CN103583673A (en) * | 2013-11-20 | 2014-02-19 | 宁夏农林科学院 | Chinese wolfberry drying agent and application method thereof |
| CN103704722A (en) * | 2013-12-30 | 2014-04-09 | 徐州绿之野生物食品有限公司 | Preparation method of concentrate medlar juice and application thereof |
| CN103876236A (en) * | 2014-04-04 | 2014-06-25 | 江苏九久环境科技有限公司 | Oriental blueberry juice and preparation technology thereof |
| CN103948038A (en) * | 2014-05-13 | 2014-07-30 | 宁夏华宝枸杞产业有限公司 | Preparation method of medlar nourishing liquid |
| CN103948041A (en) * | 2014-05-19 | 2014-07-30 | 陈宝东 | Preparation method of Chinese wolfberry nutritional oral liquid |
| CN105130867A (en) * | 2015-10-09 | 2015-12-09 | 青海泰柏特生物科技有限公司 | Method for extracting and enriching zeaxanthin from barbary wolfberry fruit |
| CN105124712A (en) * | 2015-10-09 | 2015-12-09 | 青海泰柏特生物科技有限公司 | Method for reducing content of imidacloprid in medlar juice |
| CN105360841A (en) * | 2015-10-09 | 2016-03-02 | 青海泰柏特生物科技有限公司 | Method for preparing goji berry clear juice and goji berry powder through dried goji berries |
| CN105130867B (en) * | 2015-10-09 | 2017-02-01 | 青海泰柏特生物科技有限公司 | Method for extracting and enriching zeaxanthin from barbary wolfberry fruit |
| CN105211983A (en) * | 2015-10-11 | 2016-01-06 | 青海泰柏特生物科技有限公司 | Full nutrition wolfberry juice containing the homogenate of matrimony vine seed and preparation method thereof |
| CN105520023A (en) * | 2016-01-13 | 2016-04-27 | 山东鲁菱果汁有限公司 | Concentrated wolfberry clear juice and preparation method thereof |
| CN105851371A (en) * | 2016-04-20 | 2016-08-17 | 安徽舒绿茶业有限公司 | Fructus lycii-ginger tea and preparation method thereof |
| CN109329684A (en) * | 2018-12-07 | 2019-02-15 | 宁夏红中宁枸杞制品有限公司 | Health drink wolfberry juice and preparation method thereof |
| CN110403110A (en) * | 2019-07-17 | 2019-11-05 | 宁夏圣源春食品有限公司 | A kind of preparation method of bubble wolfberry juice |
| CN111248381A (en) * | 2020-02-25 | 2020-06-09 | 江南大学 | Fermented wolfberry and carrot juice and preparation method thereof |
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Open date: 20100623 |