CN101919552A - Preparation method of lycium barbarum raw juice capable of being preserved for a long time - Google Patents
Preparation method of lycium barbarum raw juice capable of being preserved for a long time Download PDFInfo
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- CN101919552A CN101919552A CN2010102460707A CN201010246070A CN101919552A CN 101919552 A CN101919552 A CN 101919552A CN 2010102460707 A CN2010102460707 A CN 2010102460707A CN 201010246070 A CN201010246070 A CN 201010246070A CN 101919552 A CN101919552 A CN 101919552A
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Abstract
The invention relates to a preparation method of fruit juice, in particular to a preparation method of lycium barbarum raw juice capable of being preserved for a long time, which comprises the following steps: screening lycium barbarum fresh fruit, disinfecting, sterilizing, juicing, grinding, homogenizing, sterilizing at high temperature and filling. The preparation method of the invention is characterized by treating the lycium barbarum fresh fruit by food grade chemical bactericide and initially sterilizing by ultraviolet rays before juicing, adding vitamin C after juicing, and adopting high temperature sterilization and sterile filling, thereby prolonging the storage time of the lycium barbarum raw juice at room temperature, and slowing down the reduction of the contents of main biological active components such as lycium barbarum polysaccharide, betaine and beta-carotene in the lycium barbarum raw juice. Especially, by adding the vitamin C, the preservation effect of the beta-carotene is obviously improved, the lycium barbarum raw juice can be stored for 18-24 months at ordinary temperature, and the problem of processing in the concentration mature period of the lycium barbarum fresh fruit is solved. The technical scheme of the invention has convenient operation, green and energy saving, solves the technical problem in the deep processing course of the lycium barbarum product, and is suitable for popularization and use.
Description
Technical field
The present invention relates to a kind of preparation method of fruit juice, but the preparation method of the Lycium chinense juice of long-period freshness preserving particularly.
Background technology
Matrimony vine is a kind of medicinal and high medicine-food two-purpose traditional plant resource of nutritive value, it is very abundant that it is rich in bioactive substance contents such as trace elements such as carotenoid, vitamin C, vitamin B complex and Ca, P, Fe, Se, Ge, Li, particularly LBP-X, betaine, beta carotene.With lycium barbarum Normal juice is that numerous products such as the various functional drinks of matrimony vine, beverage and Chinese wolfberry health-care product of raw material production are subjected to consumers in general's welcome deeply.But the medlar fresh fruit maturity period concentrates on 6-9 month, and the utmost point is storage tolerance not.Medlar fresh fruit is made the storage of dry fruit form with hot blast or natural weather-drying, and meeting is heavy losses functional activity material in dry and decoction process.Medlar fresh fruit is processed into Normal juice, and makes the functional health product of various instant edibles, can better preserve matrimony vine bioactivator and nutritional labeling, and can solve the problem of the anniversary processing of enterprise, have a extensive future.
Take a broad view of domestic matrimony vine preservation technique, still have 3 deficiencies at present: (1) is with hot blast or natural weather-drying is made the dry fruit immersion or the decoction back is edible, and meeting is heavy losses functional activity material in drying and decoction process; (2) with the concentrated medlar juice form preservation of present routine, on the one hand in concentration process heavy damage functional activity material and the nutriment of matrimony vine, can only preserve under the normal temperature on the other hand
Short 9-12 month; (3) the freezing power consumption is huge, and the sense organ local flavor is relatively poor.
Summary of the invention
The objective of the invention is to the weak point that exists on the Lycium chinense juice storage practice, but provide a kind of on the basis that guarantees nutrition, local flavor and foodsafety the preparation method of the Lycium chinense juice of long-period freshness preserving.
For achieving the above object, concrete technical scheme of the present invention is:
But a kind of preparation method of Lycium chinense juice of long-period freshness preserving, its preparation process is:
1, the screening of medlar fresh fruit: mould decayed fruit, leaf and carpopodium in the medlar fresh fruit are sorted out;
2, sterilization: the medlar fresh fruit after will screen puts into that to contain mass percent concentration be that 1% ClO 2 solution soaked 5-10 minutes, pulls out and then washes 2-4 times with clear water, drains;
3, sterilization, squeeze the juice: after the medlar fresh fruit of step 2 is adopted ultraviolet-sterilization, squeeze the juice;
4, grind, spare matter: in the fresh fructus lycii juice of step 3, add vitamin C, grind then and homogeneous;
5, high-temperature sterilization and can: behind the employing of the fresh lycium chinense juice behind homogeneous high-temperature sterilization, carry out sterile filling, be finished product after the can.
The addition of said vitamin C is every liter of Lycium chinense juice 8-15mg.
Above-mentioned grinding is through≤50 microns and≤20 microns twice colloid mills grindings.
Above-mentioned homogeneous be pressure be in the homogenizer of 30MPa moment homogeneous.
Above-mentioned high-temperature sterilization is to adopt the shell and tube sterilization machine, and sterilising temp is 80-90 ℃, sterilization time 15-25 minutes.
Above-mentioned clear water is a pure water.
This characteristic feature of an invention is before squeezing the juice medlar fresh fruit to be handled through the food-grade chemical bactericide and the preliminary sterilization of ultraviolet ray, and at the back interpolation vitamin C of squeezing the juice, and employing high temperature sterilization and sterile filling, not only prolonged the normal temperature storage life of Lycium chinense juice, and main biological activity LBP-X, betaine and content beta-carotene decline in the Lycium chinense juice are slowed down, particularly added vitamin C, made the preservation effect of beta carotene that significant raising arranged.
Show through experimental study: before the LBP-X content in the Lycium chinense juice that high-temperature sterilization is handled has reached and has handled more than 92%; After adding vitamin C, the variation in storage of LBP-X, betaine with do not add basic identical.Beet alkali content in the Lycium chinense juice of high-temperature process be before handling more than 83%; High-temperature sterilization is handled has destruction to beta carotene, and the content after the processing has only kept the 50-60% before handling; Add behind the vitamin C variation of beta carotene in storage and do not add significant difference, added before the high-temperature process content beta-carotene in the ascorbic matrimony vine juice kept before handling more than 80%.In a word, the biological activity in the Lycium chinense juice has effectively been preserved in the invention in normal-temperature fresh-keeping Lycium chinense juice process, and sterilization is more thorough, compares with the state food sanitary index, and the sterilization method of these innovation and creation is fit to.By above-mentioned processing, Lycium chinense juice can be preserved 18-24 month at normal temperatures, had solved medlar fresh fruit and had concentrated the processing in maturity period to handle a difficult problem, for the further deep processing of matrimony vine provides raw material.Technical scheme of the present invention has easy to operate, green energy conservation, has solved the technological difficulties in the matrimony vine product deep-processing process, is suitable for promoting the use of.
The specific embodiment
Embodiment 1:
1, the screening of medlar fresh fruit: mould decayed fruit, leaf and carpopodium in the medlar fresh fruit are sorted out;
2, sterilization: the medlar fresh fruit after will screen puts into that to contain mass percent concentration be that 1% ClO 2 solution soaked about 5 minutes, pulls the back out with pure water cleaning 2 times, drains;
3, sterilization, squeeze the juice: after the medlar fresh fruit of saying step 2 adopts ultraviolet-sterilization, squeeze the juice;
4, grind, spare matter: add vitamin C in the fresh fructus lycii juice of step 3, ascorbic addition is every liter of Lycium chinense juice 8mg, is the homogenizer moment homogeneous of 30MPa through≤50 microns with≤20 microns twice colloid mills grindings and pressure then;
5, high-temperature sterilization and can: behind the employing of the fresh lycium chinense juice behind homogeneous high-temperature sterilization, carry out sterile filling, be finished product after the can.Above-mentioned high-temperature sterilization is to adopt the shell and tube sterilization machine, and sterilising temp is 80-90 ℃, sterilization time 15 minutes.
Embodiment 2:
1, the screening of medlar fresh fruit: mould decayed fruit, leaf and carpopodium in the medlar fresh fruit are sorted out;
2, sterilization: the medlar fresh fruit after will screen puts into that to contain mass percent concentration be that 1% ClO 2 solution soaked 8 minutes, pulls the back out with pure water cleaning 3 times, drains;
3, sterilization, squeeze the juice: after the medlar fresh fruit of step 2 is adopted ultraviolet-sterilization, squeeze the juice;
4, grind, spare matter: add vitamin C in the fresh fructus lycii juice of step 3, ascorbic addition is every liter of Lycium chinense juice 11mg, is the homogenizer moment homogeneous of 30MPa through≤50 microns with≤20 microns twice colloid mills grindings and pressure then;
5, high-temperature sterilization and can: behind the employing of the fresh lycium chinense juice behind homogeneous high-temperature sterilization, carry out sterile filling, be finished product after the can.Above-mentioned high-temperature sterilization is to adopt the shell and tube sterilization machine, and sterilising temp is 80-90 ℃, sterilization time 20 minutes.
Embodiment 3:
1, the screening of medlar fresh fruit: mould decayed fruit, leaf and carpopodium in the medlar fresh fruit are sorted out;
2, sterilization: the medlar fresh fruit after will screen puts into that to contain mass percent concentration be that 1% ClO 2 solution soaked 10 minutes, pulls the back out with pure water cleaning 4 times, drains;
3, sterilization, squeeze the juice: after the medlar fresh fruit of saying step 2 adopts ultraviolet-sterilization, squeeze the juice;
4, grind, spare matter: add vitamin C in the fresh fructus lycii juice of step 3, ascorbic addition is every liter of Lycium chinense juice 15mg, is the homogenizer moment homogeneous of 30MPa through≤50 microns with≤20 microns twice colloid mills grindings and pressure then;
5, high-temperature sterilization and can: behind the employing of the fresh lycium chinense juice behind homogeneous high-temperature sterilization, carry out sterile filling, be finished product after the can.Above-mentioned high-temperature sterilization is to adopt the shell and tube sterilization machine, and sterilising temp is 80-90 ℃, sterilization time 25 minutes.
Claims (6)
- But 1. the preparation method of the Lycium chinense juice of a long-period freshness preserving, its preparation process is:1) screening of medlar fresh fruit: mould decayed fruit, leaf and carpopodium in the medlar fresh fruit are sorted out;2) sterilization: the medlar fresh fruit after will screen puts into that to contain mass percent concentration be that 1% ClO 2 solution soaked 5-10 minutes, pulls out and then washes 2-4 times with clear water, drains;3) sterilization, squeeze the juice: after the medlar fresh fruit of saying step 2 adopts ultraviolet-sterilization, squeeze the juice;4): grind, spare matter: in the fresh fructus lycii juice of step 3, add vitamin C, grind then and homogeneous;5) high-temperature sterilization and can: behind the employing of the fresh lycium chinense juice behind homogeneous high-temperature sterilization, carry out sterile filling, be finished product after the can.
- 2. but the preparation method of the Lycium chinense juice of long-period freshness preserving according to claim 1, the addition that it is characterized in that said vitamin C is every liter of Lycium chinense juice 8-15mg.
- 3. but the preparation method of the Lycium chinense juice of long-period freshness preserving according to claim 1 and 2 is characterized in that above-mentioned grinding is through≤50 microns and≤20 microns twice colloid mills grindings.
- But 4. the preparation method of the Lycium chinense juice of long-period freshness preserving according to claim 3, it is characterized in that above-mentioned homogeneous be pressure be in the homogenizer of 30MPa moment homogeneous.
- 5. but the preparation method of the Lycium chinense juice of long-period freshness preserving according to claim 4 is characterized in that above-mentioned high-temperature sterilization is to adopt the shell and tube sterilization machine, and sterilising temp is 80-90 ℃, sterilization time 15-25 minutes.
- 6. but the preparation method of the Lycium chinense juice of long-period freshness preserving according to claim 5 is characterized in that above-mentioned clear water is a pure water.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102460707A CN101919552A (en) | 2010-08-05 | 2010-08-05 | Preparation method of lycium barbarum raw juice capable of being preserved for a long time |
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| CN2010102460707A CN101919552A (en) | 2010-08-05 | 2010-08-05 | Preparation method of lycium barbarum raw juice capable of being preserved for a long time |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261327A (en) * | 2016-08-16 | 2017-01-04 | 青海三江雪生物科技集团有限公司 | A kind of extracting process of fresh wolfberry juice |
| CN109315646A (en) * | 2018-09-30 | 2019-02-12 | 青海省轻工业研究所有限责任公司 | A method of preparing fructus lycii magma fruit juice |
| CN110074295A (en) * | 2019-05-24 | 2019-08-02 | 中国科学院西北高原生物研究所 | A kind of preparation method of fructus lycii magma |
| CN110522031A (en) * | 2019-09-27 | 2019-12-03 | 宁夏菊花台枸杞生物科技有限公司 | A kind of full fructus lycii magma oral liquor |
| CN110771763A (en) * | 2019-11-25 | 2020-02-11 | 宁夏宝丰生态牧场有限公司 | Preparation method of cold-pressed medlar juice |
| CN113476529A (en) * | 2021-07-16 | 2021-10-08 | 早康枸杞股份有限公司 | Processing method and application of medicinal fresh wolfberry fruit pulp |
| CN115211558A (en) * | 2022-07-26 | 2022-10-21 | 宁夏华宝枸杞产业有限公司 | Chinese wolfberry fruit raw juice with immunity enhancing function and processing method thereof |
-
2010
- 2010-08-05 CN CN2010102460707A patent/CN101919552A/en active Pending
Non-Patent Citations (2)
| Title |
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| 刘敦华等: "枸杞原汁常温保鲜技术的研究", 《中国食品卫生杂志》 * |
| 郭庆海等: "亚硫酸钠及维生素B对枸杞鲜汁生物活性成份的影响", 《上海交通大学学报（农业科学版）》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261327A (en) * | 2016-08-16 | 2017-01-04 | 青海三江雪生物科技集团有限公司 | A kind of extracting process of fresh wolfberry juice |
| CN109315646A (en) * | 2018-09-30 | 2019-02-12 | 青海省轻工业研究所有限责任公司 | A method of preparing fructus lycii magma fruit juice |
| CN110074295A (en) * | 2019-05-24 | 2019-08-02 | 中国科学院西北高原生物研究所 | A kind of preparation method of fructus lycii magma |
| CN110522031A (en) * | 2019-09-27 | 2019-12-03 | 宁夏菊花台枸杞生物科技有限公司 | A kind of full fructus lycii magma oral liquor |
| CN110771763A (en) * | 2019-11-25 | 2020-02-11 | 宁夏宝丰生态牧场有限公司 | Preparation method of cold-pressed medlar juice |
| CN113476529A (en) * | 2021-07-16 | 2021-10-08 | 早康枸杞股份有限公司 | Processing method and application of medicinal fresh wolfberry fruit pulp |
| CN115211558A (en) * | 2022-07-26 | 2022-10-21 | 宁夏华宝枸杞产业有限公司 | Chinese wolfberry fruit raw juice with immunity enhancing function and processing method thereof |
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Application publication date: 20101222 |