CN101889706B - Process for producing concentrated Chinese wolfberry clear juice - Google Patents
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- CN101889706B CN101889706B CN 201010227315 CN201010227315A CN101889706B CN 101889706 B CN101889706 B CN 101889706B CN 201010227315 CN201010227315 CN 201010227315 CN 201010227315 A CN201010227315 A CN 201010227315A CN 101889706 B CN101889706 B CN 101889706B
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Abstract
The invention discloses a process for producing concentrated Chinese wolfberry clear juice, which comprises the following steps of: crushing ripe Chinese wolfberries, juicing the crushed Chinese wolfberries, removing seeds from the obtained juice, adding water and fully stirring to obtain primary cloudy juice; heating the primary cloudy juice, cooling the primary cloudy juice to the temperature of between 50 and 55 DEG C, adding amylase, pectinase and pear juice enzyme for digestion by maintaining the temperature of between 50 and 55 DEG C to obtain secondary cloudy juice; centrifugally separating supernatant fluid of the secondary cloudy juice to obtain Chinese wolfberry clear juice; and filtering the Chinese wolfberry clear juice by using a filtration membrane till the juice becomes clear, and performing vacuum concentration to obtain the concentrated Chinese wolfberry clear juice. The process for producing the concentrated Chinese wolfberry clear juice has the advantages that: conditions adopted in the process are mild, pectin and starch which influence the clear juice are removed by combining ordered heating and cooling with enzymolysis, and the nutritional ingredients in the Chinese wolfberries and the color and flavor of the juice are preserved to the utmost through the conditions of the whole process.
Description
Technical field
The invention belongs to the processing of agriculture product technical field, relate to a kind of process for producing concentrated Chinese wolfberry clear juice.
Background technology
Matrimony vine is the ripening fruits of Solanaceae machaka plant matrimony vine, is distributed widely in the ground such as China Ningxia, Shaanxi, Shanxi, Gansu.The matrimony vine look red, flavor is sweet, property is flat has the effect of liver-kidney tonifying, is the best invigorant of medicine-food two-purpose.Modern medicine study confirms that it is rich in betaine, polysaccharide, carrotene, zeaxanthin, Cobastab
1, Cobastab
2And the nutritional labelings such as calcium, phosphorus, iron, zinc, manganese, selenium, linoleic acid, hematopoiesis function there is facilitation, anti-ageing, anti-sudden change, antitumor, AFL and the effect such as hypoglycemic are arranged.
Beverage forms suitability for industrialized production only the history in more than 100 year, but beverage industry has been in the food industry leading position, strides into the modern production ranks.The beverage development of current, natural, safety, nutrition especially be rapid, and various types of beverages arise at the historic moment.But the beverage take Chinese wolfberry clear juice as raw material has no market sale and also reports without system documentation.
Summary of the invention
The problem that the present invention solves is to give full play to its health-care efficacy by the beverage of preparation take matrimony vine as raw material, to improve its economic worth, a kind of process for producing concentrated Chinese wolfberry clear juice is provided, utilize this explained hereafter wolfberry juice within matrimony vine short time harvest time, to concentrate on a large scale and consume raw material, improve economic worth and the social benefit of matrimony vine.
The present invention is achieved through the following technical solutions:
A kind of process for producing concentrated Chinese wolfberry clear juice may further comprise the steps:
1) matrimony vine of maturation is squeezed the juice, gained is squeezed the juice and is added water behind the seed and fully stir, and obtains the initial cloudy juice that pol is 7～10Brix;
2) initial cloudy juice is heated to 90～95 ℃ and keep 15～20min, continue to be heated to 100 ℃ and keep 15～20min, be cooled to 50～55 ℃, then the amylase that adds initial cloudy juice quality 0.03～0.04 ‰, 0.03～0.04 ‰ pectase, 0.03～0.04 ‰ pear juice enzyme is cleared up 60min in 50～55 ℃ of insulations, obtains secondary turbid juice;
3) with secondary turbid juice with 4000～5000r/min centrifugation, 15～20min, separation of supernatant obtains Chinese wolfberry clear juice;
4) Chinese wolfberry clear juice is extremely limpid with membrane filtration;
5) obtain concentrated Chinese wolfberry clear juice after the Chinese wolfberry clear juice after will filtering concentrates.
The aperture of described filter membrane is 0.45 μ m.
The pressure that applies 0.04～0.06MPa in the described membrane filtration process.
The used pressure of described Vacuum Concentration is 0.07～0.09MPa, take 70～75 ℃ as evaporating temperature, evaporation time is 60min.
Compared with prior art, the present invention has following useful technique effect:
The invention provides and a kind ofly utilize matrimony vine to be the beverage processing technology of raw material, the concentrated Chinese wolfberry clear juice outward appearance brown color that the present invention produces is transparent, limpid, free from admixture, precipitation after the dilution; Utilize this explained hereafter wolfberry juice within matrimony vine short time harvest time, to concentrate on a large scale and consume raw material, can increase matrimony vine producing region orchard worker's income.
Process for producing concentrated Chinese wolfberry clear juice provided by the invention, the mild condition that adopts in its technique adopts orderly heating and cooling to degrade, remove pectin and the starch of the clear juice of impact in conjunction with the combination of effective enzyme, obtains limpid clear juice by centrifugation; Adopted vacuum and low temperature concentrated at enriching stage, controlled like this condition of whole technical process, kept as much as possible the nutritional labeling of enriching in the matrimony vine, and comprised that juice color, local flavor also all maximize the retention.
Its concrete beverage index of the resulting concentrated Chinese wolfberry clear juice of explained hereafter of the present invention is: pol: 64Brix, and acidity: 3.65%, pH:3.85, light transmittance: 99.2%, colour: 85.2%, turbidity: 0.998.Its pol, acidity have all reached the requirement that beverage is produced, dilute 5～6 times after free from admixture, precipitation, be suitable for the allotment of beverage; And light transmittance is high, limpid, meets the appearance requirement of beverage preparation.
Provided by the inventionly utilize matrimony vine to be the beverage processing technology of raw material, improve the situation to existing matrimony vine deep processing, enriched existing drink variety, the more important thing is the income that can improve the orchard worker, drive the enthusiasm of matrimony vine plantation, have very large business promotion space.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described in detail, the explanation of the invention is not limited.
Raw material sources: the matrimony vine kind that Ningxia is common.
The time that gathers: mid-July;
Choosing clearly of matrimony vine raw material: the matrimony vine of centralized collection is cleaned impurity elimination, and the selection outward appearance is ruddy, and the matrimony vine that product are mutually good carries out the production of concentrated Chinese wolfberry clear juice.
Related enzyme: amylase, pectase all can obtain by being purchased; The pear juice complex enzyme is that the Xia Sheng Industry Group Co.,Ltd by Beijing develops, and this pear juice complex enzyme comprises pectase, hemicellulase, β-glucanase, arabanase, obtains by being purchased.
Embodiment 1
Process for producing concentrated Chinese wolfberry clear juice, specifically adopt following steps:
1) after the matrimony vine of the maturation after will choosing is clearly sent into juice extractor and squeezes the seed of squeezing the juice, adds water and fully stir, obtain the initial cloudy juice that pol is 7Brix;
2) initial cloudy juice is heated to 90 ℃ and keep 20min, continues to be heated to 100 ℃ and keep 20min, be cooled to 50 ℃, then the amylase that adds initial cloudy juice quality 0.003 ‰, 0.03 ‰ pectase, 0.03 ‰ pear juice enzyme, clear up 60min in 50 ℃ of insulations, obtain secondary turbid juice;
3) with the rotating speed centrifugation 15min of secondary turbid juice with 4000r/min, separation of supernatant obtains Chinese wolfberry clear juice;
4) with Chinese wolfberry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.04Mpa with vavuum pump, the Chinese wolfberry clear juice light transmittance after the filtration is T
625: 99.2%;
5) obtain concentrated Chinese wolfberry clear juice after the Chinese wolfberry clear juice that filters concentrate, described concentrating is specially:
Adopt the vacuum evaporation device to carry out concentration operation, used pressure is 0.07～0.09MPa, take 75 ℃ as evaporating temperature, evaporation time is 60min.
Because the moisture evaporation is carried out under vacuum state and continuous state, fruit juice heat-treated temperature is lower, and the degree that is subject to oxidation is also few; Obtain the concentrated Chinese wolfberry clear juice finished product and have the index than the high organoleptic, its nutritional labeling storage rate is also higher.
Embodiment 2
Process for producing concentrated Chinese wolfberry clear juice, specifically adopt following steps:
1) after the matrimony vine of the maturation after will choosing is clearly sent into juice extractor and squeezes the seed of squeezing the juice, adds water and fully stir, obtain the initial cloudy juice that pol is 8Brix;
2) initial cloudy juice is heated to 95 ℃ and keep 15min, continues to be heated to 100 ℃ and keep 15min, be cooled to 55 ℃, then the amylase that adds initial cloudy juice quality 0.0034 ‰, 0.033 ‰ pectase, 0.033 ‰ pear juice enzyme, clear up 50min in 55 ℃ of insulations, obtain secondary turbid juice;
3) with the rotating speed centrifugation 20min of secondary turbid juice with 5000r/min, separation of supernatant obtains Chinese wolfberry clear juice;
4) with Chinese wolfberry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.06Mpa with vavuum pump, the Chinese wolfberry clear juice light transmittance after the filtration is T
625: 99.0%;
5) obtain concentrated Chinese wolfberry clear juice after the Chinese wolfberry clear juice that filters concentrate, described concentrating is specially:
Adopt the vacuum evaporation device to carry out concentration operation, used pressure is 0.07～0.09MPa, take 70 ℃ as evaporating temperature, evaporation time is 60min.
Embodiment 3
Process for producing concentrated Chinese wolfberry clear juice, specifically adopt following steps:
1) after the matrimony vine of the maturation after will choosing is clearly sent into juice extractor and squeezes the seed of squeezing the juice, adds water and fully stir, obtain the initial cloudy juice that pol is 8.5Brix;
2) initial cloudy juice is heated to 91.5 ℃ and keep 16min, continues to be heated to 100 ℃ and keep 16min, be cooled to 52 ℃, then the amylase that adds initial cloudy juice quality 0.0036 ‰, 0.035 ‰ pectase, 0.035 ‰ pear juice enzyme, clear up 60min in 50 ℃ of insulations, obtain secondary turbid juice;
3) with the rotating speed centrifugation 16min of secondary turbid juice with 4500r/min, separation of supernatant obtains Chinese wolfberry clear juice;
4) with Chinese wolfberry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.05Mpa with vavuum pump, the Chinese wolfberry clear juice light transmittance after the filtration is T
625: 99.1%;
5) obtain concentrated Chinese wolfberry clear juice after the Chinese wolfberry clear juice that filters concentrate, described concentrating is specially:
Adopt the vacuum evaporation device to carry out concentration operation, used pressure is 0.07～0.09MPa, take 72 ℃ as evaporating temperature, evaporation time is 60min.
Embodiment 4
Process for producing concentrated Chinese wolfberry clear juice, specifically adopt following steps:
1) after the matrimony vine of the maturation after will choosing is clearly sent into juice extractor and squeezes the seed of squeezing the juice, adds water and fully stir, obtain the initial cloudy juice that pol is 9Brix;
2) initial cloudy juice is heated to 92 ℃ and keep 18min, continues to be heated to 100 ℃ and keep 16min, be cooled to 53 ℃, then the amylase that adds initial cloudy juice quality 0.0038 ‰, 0.036 ‰ pectase, 0.036 ‰ pear juice enzyme, clear up 55min in 53 ℃ of insulations, obtain secondary turbid juice;
3) with the rotating speed centrifugation 16.5min of secondary turbid juice with 4800r/min, separation of supernatant obtains Chinese wolfberry clear juice;
4) with Chinese wolfberry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.045Mpa with vavuum pump, the Chinese wolfberry clear juice light transmittance after the filtration is T
625: 99.0%;
5) obtain concentrated Chinese wolfberry clear juice after the Chinese wolfberry clear juice that filters concentrate, described concentrating is specially:
Adopt the vacuum evaporation device to carry out concentration operation, used pressure is 0.07～0.09MPa, take 71.5 ℃ as evaporating temperature, evaporation time is 60min.
Embodiment 5
Process for producing concentrated Chinese wolfberry clear juice, specifically adopt following steps:
1) after the matrimony vine of the maturation after will choosing is clearly sent into juice extractor and squeezes the seed of squeezing the juice, adds water and fully stir, obtain the initial cloudy juice that pol is 10Brix;
2) initial cloudy juice is heated to 91 ℃ and keep 16min, continues to be heated to 100 ℃ and keep 15min, be cooled to 52.5 ℃, then the amylase that adds initial cloudy juice quality 0.004 ‰, 0.04 ‰ pectase, 0.04 ‰ pear juice enzyme, clear up 60min in 50 ℃ of insulations, obtain secondary turbid juice;
3) with the rotating speed centrifugation 15min of secondary turbid juice with 4600r/min, separation of supernatant obtains Chinese wolfberry clear juice;
4) with Chinese wolfberry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.05Mpa with vavuum pump, the Chinese wolfberry clear juice light transmittance after the filtration is T
625: 99.1%;
5) obtain concentrated Chinese wolfberry clear juice after the Chinese wolfberry clear juice that filters concentrate, described concentrating is specially:
Adopt the vacuum evaporation device to carry out concentration operation, used pressure is 0.07～0.09MPa, take 71.5 ℃ as evaporating temperature, evaporation time is 60min.
Carry out the detection of outward appearance and physical and chemical index for the concentrated Chinese wolfberry clear juice of above embodiment gained:
1, outward appearance: gained concentrated Chinese wolfberry clear juice outward appearance yellow transparent, limpid;
2, physical and chemical index is: pol: 64Brix, and acidity: 3.65%, pH:3.85, light transmittance: 99.2%, colour: 85.2%, turbidity: 0.998;
3, acidifying ethanol detection method pectin test: the result shows that the pectin of concentrated Chinese wolfberry clear juice detects negative;
The iodine solution test method(s) detects starch test: the result shows that the starch of concentrated Chinese wolfberry clear juice detects negative;
4, dilution is observed: 5 times of dilutions: free from admixture, nothing precipitation, transparent, limpid, brown color,
10 times of dilutions: free from admixture, nothing precipitation, transparent, limpid, faint yellow,
15 times of dilutions: free from admixture, nothing precipitation, transparent, limpid, colourless,
5, between freezing storage life, detect physical and chemical index, unchanged, steady quality.
The concentrated Chinese wolfberry clear juice index of above explanation the present invention preparation is suitable for Chinese wolfberry fruit drink.
Claims (3)
1. a process for producing concentrated Chinese wolfberry clear juice is characterized in that, may further comprise the steps:
1) matrimony vine of maturation is squeezed the juice, gained is squeezed the juice and is added water behind the seed and fully stir, and obtains the initial cloudy juice that pol is 7～10Brix;
2) initial cloudy juice is heated to 90～95 ℃ and keep 15～20min, continue to be heated to 100 ℃ and keep 15～20min, be cooled to 50～55 ℃, then the amylase that adds initial cloudy juice quality 0.003～0.004 ‰, 0.03 the pear juice enzyme of～0.04 ‰ pectase and 0.03～0.04 ‰, clear up 60min in 50～55 ℃ of insulations, obtain secondary turbid juice;
3) with secondary turbid juice with 4000～5000r/min centrifugation, 15～20min, separation of supernatant obtains Chinese wolfberry clear juice;
4) Chinese wolfberry clear juice is extremely limpid with membrane filtration;
5) Chinese wolfberry clear juice after will filtering carries out obtaining concentrated Chinese wolfberry clear juice behind the Vacuum Concentration;
The used pressure of described Vacuum Concentration is 0.07～0.09MPa, take 70～75 ℃ as evaporating temperature, evaporation time is 60min.
2. process for producing concentrated Chinese wolfberry clear juice as claimed in claim 1 is characterized in that, the aperture of described filter membrane is 0.45 μ m.
3. process for producing concentrated Chinese wolfberry clear juice as claimed in claim 1 is characterized in that, the pressure that applies 0.04～0.06MPa in the described membrane filtration process.
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| CN 201010227315 CN101889706B (en) | 2010-07-15 | 2010-07-15 | Process for producing concentrated Chinese wolfberry clear juice |
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| CN 201010227315 CN101889706B (en) | 2010-07-15 | 2010-07-15 | Process for producing concentrated Chinese wolfberry clear juice |
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| CN101889706B true CN101889706B (en) | 2013-04-24 |
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| 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 |
| CN104068430A (en) * | 2014-06-07 | 2014-10-01 | 陶峰 | Making method of Chinese wolfberry fruit juice |
| CN105192604A (en) * | 2015-10-11 | 2015-12-30 | 青海泰柏特生物科技有限公司 | Full nutritional Chinese wolfberry juice containing superfine ground wolfberry seed powder and preparation method thereof |
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| CN108991333A (en) * | 2018-09-17 | 2018-12-14 | 中华全国供销合作总社济南果品研究院 | A kind of method of partition method processing clearing wolfberry juice |
| CN109601998A (en) * | 2018-10-12 | 2019-04-12 | 青海大学 | A kind of extracting method and extract of black fruit fructus lycii |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038205A (en) * | 1988-05-31 | 1989-12-27 | 北京市食品研究所 | The preparation method of juice from Chinese wolfberry |
| CN101744326A (en) * | 2008-12-08 | 2010-06-23 | 宁夏瑞碧枸杞产业有限公司 | Chinese wolfberry juice and preparation method thereof |
-
2010
- 2010-07-15 CN CN 201010227315 patent/CN101889706B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1038205A (en) * | 1988-05-31 | 1989-12-27 | 北京市食品研究所 | The preparation method of juice from Chinese wolfberry |
| CN101744326A (en) * | 2008-12-08 | 2010-06-23 | 宁夏瑞碧枸杞产业有限公司 | Chinese wolfberry juice and preparation method thereof |
Non-Patent Citations (2)
| Title |
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| 孙平等.使用果胶酶对枸杞汁的澄清试验研究.《天津轻工业学院学报》.2000,(第3期),50-52,68全文. * |
| 赵谋明等.枸杞汁加工.《中国食品》.1999,(第13期),30-31全文. * |
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