CN102578644A - Wild nitraria sibirica pall juice beverage and preparation method thereof - Google Patents
Wild nitraria sibirica pall juice beverage and preparation method thereof Download PDFInfo
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- CN102578644A CN102578644A CN201210027396XA CN201210027396A CN102578644A CN 102578644 A CN102578644 A CN 102578644A CN 201210027396X A CN201210027396X A CN 201210027396XA CN 201210027396 A CN201210027396 A CN 201210027396A CN 102578644 A CN102578644 A CN 102578644A
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Abstract
The invention relates to the food processing technical field, in particular to a preparation method of wild nitraria sibiraica pall juice beverage. The wild nitraria sibirica pall juice beverage comprises the following raw materials: 15 to 25 percent of wild nitraria sibirica pall juice, 6 to 12 percent of white sugar, 1 to 2 percent of citric acid, 0.5 to 1 percent of malic acid, 0.05 to 0.08 percent of essence, 0.03 to 0.7 percent of thickening agent and water of rest percent. The preparation method comprises the following steps of: (1) washing; (2) enzyme treatment; (3) membrane filtering; (4) mixing; (5) sterilization; and (6) detection and filling. Due to adoption of the preparation method, the utilization rate of the nitraria sibirica pall juice can be improved, and characteristics such as simplicity in operation, high additional value of products and the like can be realized. The nitraria sibirica pall juice beverage processed through the method can solve the problems that the additional value of the nitraria sibirica pall is low, the nitraria sibirica pall is difficult to preserve, store and transport and the like, and the utilization rate of the nitraria sibirica pall juice can be greatly improved.
Description
Technical field
The present invention relates to food processing technology field, specifically relate to a kind of preparation method of wild nitraria sibirica pall juice beverage.
Background technology
Nitraria zygophyllaceae Nitraria wild bush plant mainly is grown in Gobi desert and desert edge area, and the title of " desert cherry " is arranged, and its fruit is called as " the 3rd type of fruit ", has huge economic utilization potential value.The white resource of stinging is abundant in China's output, distributes extensively, and concentrates distribution relatively in the area, Qaidam in Qinghai, and condition of utilization is superior.The white thorn in Qaidam, Qinghai Province area is distributed in height above sea level free of contamination area more than 3000 meters; Resource is 150 ~ 2,000,000 mu; Concentrate to distribute relatively and have 500,000 mu of the Bai Cilinyue that exploitation is worth, annual 6 ~ 100,000 tons of the berry of nitraria tangutorum bobr amounts of producing year can be processed about 50,000 tons of fruit juice; Stock number is very abundant, demands exploitation urgently.According to research; Nitraria sibirica pall juice contains (18 kinds more than in abundant carrotene, carotenoid, vitamin, binary and ternary hydroxy acid, amino acid; Wherein 8 kinds of essential amino acids content are abundant), pectin, protopectin, flavonol, anthocyanin, polysaccharide, terpene, peptide, steroidal class, alkaloid and abundant tartaric acid, protein, arnotto be plain, various trace elements etc.
Summary of the invention
The purpose of this invention is to provide a kind of with wild white bur be raw material through squeeze the juice, explained hereafter such as enzyme processing, filtration, homogeneous, allotment, sterilization, packing; Adopt UHT ultra high temperature short time sterilization technology; Keep nutritional labelings such as the amino acid in the fruit, vitamin and mineral matter to greatest extent, had the preparation method of the wild nitraria sibirica pall juice beverage of health care simultaneously.
The preparation method of a kind of nitraria sibirica pall juice beverage of the present invention is achieved through following technical proposals: a kind of preparation method of wild nitraria sibirica pall juice beverage; Described beverage comprises that following raw material processes: wild nitraria sibirica pall juice 15%～25%, white sugar 6%～12%, citric acid 1%～2%, malic acid 0.5%～1%, essence 0.05%～0.08%, thickener 0.03%～0.7% add water and are settled to 100%;
Described preparation method comprises the steps:
(1) clean: white bur is cleaned to remove silt and impurity with circulating water;
(2) enzyme is handled: the nitraria sibirica pall juice after squeezing the juice, the pectase of adding 0.2～0.6% enzyme under 45 ℃ of conditions was handled 2 hours;
(3) membrane filtration: the fruit juice that enzyme is handled pumps into the fine filtering machine and carries out membrane filtration, the nitraria sibirica pall juice that obtains clarifying;
(4) allotment: press nitraria sibirica pall juice 15%～25%, white sugar 6%～12%, citric acid 1%～2%, malic acid 0.5%～1%, essence 0.05%～0.08%, thickener 0.03%～0.7%, add water and be settled to 100%;
(5) sterilization: adopt advanced high-temperature short-time sterilization technology that the nitraria sibirica pall juice of clarification is sterilized.90～130 ℃ of sterilising temps, sterilization time 3～10s;
(6) detection, canned: measure each item index of nitraria sibirica pall juice beverage, adopt and carry out canned towards the three-in-one bottle placer of embedding.
The present invention has following beneficial effect compared with prior art: the present invention be with wild white bur be raw material through squeeze the juice, explained hereafter such as enzyme processing, filtration, homogeneous, allotment, sterilization, packing goes out; Adopt UHT ultra high temperature short time sterilization technology; Be controlled at the fruit juice sterilizing time 3～5 seconds; Kept nutritional labelings such as the amino acid in the fruit, vitamin and mineral matter to greatest extent, had health care simultaneously, added value is high.
Preparation method of the present invention has broken through the simple present situation of producing low value-added product of wild white bur for the comprehensive utilization of nitraria sibirica pall juice provides a cover perfect technical scheme.Preparation method of the present invention is improved the utilization rate of nitraria sibirica pall juice, and has characteristics such as simple to operate, added value of product height.Adopt the nitraria sibirica pall juice beverage of this method processing can solve problems such as white bur added value is low, preservation hard transportation, improved the utilization rate of nitraria sibirica pall juice greatly.
The wild white bur of raw material of the present invention has wild, pollution-free, green characteristics from the Qinghai-Tibet Caidamu Basin; This invention is that the comprehensive utilization of nitraria sibirica pall juice provides a cover perfect technical scheme; Adopt the nitraria sibirica pall juice beverage amino acid content of this method processing to be higher than common beverage made of fruits or vegetables; Be sea-buckthorn 2-4 doubly, have imitate regulate the human acid-base balance, balanced nutritious, improve metabolic quality.Long-term drinking has mitigation to symptoms such as weakness of the spleen and the stomach, indigestion, neurasthenia, spasm and cardiac arrhythmias.Can solve problems such as white bur added value is low, preservation hard transportation, improve the utilization rate of nitraria sibirica pall juice greatly.
Description of drawings
Fig. 1 is preparation method's process chart of a kind of nitraria sibirica pall juice beverage of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment preparation method's technical scheme of a kind of wild nitraria sibirica pall juice beverage of the present invention is further described.
As shown in Figure 1; A kind of preparation method of wild nitraria sibirica pall juice beverage; Described beverage comprises that following raw material processes: wild nitraria sibirica pall juice 15%～25%, white sugar 6%～12%, citric acid 1%～2%, malic acid 0.5%～1%, essence 0.05%～0.08%, thickener 0.03%～0.7% add water and are settled to 100%;
Described preparation method comprises the steps:
(1) clean: white bur is cleaned to remove silt and impurity with circulating water;
(2) enzyme is handled: the nitraria sibirica pall juice after squeezing the juice, the pectase of adding 0.2～0.6% enzyme under 45 ℃ of conditions was handled 2 hours;
(3) membrane filtration: the fruit juice that enzyme is handled pumps into the fine filtering machine and carries out membrane filtration, the nitraria sibirica pall juice that obtains clarifying;
(4) allotment: press nitraria sibirica pall juice 15%～25%, white sugar 6%～12%, citric acid 1%～2%, malic acid 0.5%～1%, essence 0.05%～0.08%, thickener 0.03%～0.7%, add water and be settled to 100%;
(5) sterilization: adopt advanced high-temperature short-time sterilization technology that the nitraria sibirica pall juice of clarification is sterilized.90～130 ℃ of sterilising temps, sterilization time 3～10s;
(6) detection, canned: measure each item index of nitraria sibirica pall juice beverage, adopt and carry out canned towards the three-in-one bottle placer of embedding.
Embodiment 1.
A kind of preparation method of wild nitraria sibirica pall juice beverage, described beverage comprises that following raw material processes: wild nitraria sibirica pall juice 15%, white sugar 6%, citric acid 1%, malic acid 0.5%, essence 0.05%, thickener 0.03% add water and are settled to 100%;
Described preparation method comprises the steps:
(1) clean: white bur is cleaned to remove silt and impurity with circulating water;
(2) enzyme is handled: the nitraria sibirica pall juice after squeezing the juice, the pectase of adding 0.2% enzyme under 45 ℃ of conditions was handled 2 hours;
(3) membrane filtration: the fruit juice that enzyme is handled pumps into the fine filtering machine and carries out membrane filtration, the nitraria sibirica pall juice that obtains clarifying;
(4) allotment: press nitraria sibirica pall juice 15%, white sugar 6%, citric acid 1%, malic acid 0.5%, essence 0.05%, thickener 0.03%, add water and be settled to 100%;
(5) sterilization: adopt advanced high-temperature short-time sterilization technology that the nitraria sibirica pall juice of clarification is sterilized.90 ℃ of sterilising temps, sterilization time 3s;
(6) detection, canned: measure each item index of nitraria sibirica pall juice beverage, adopt and carry out canned towards the three-in-one bottle placer of embedding.
Embodiment 2.
A kind of preparation method of wild nitraria sibirica pall juice beverage, described beverage comprises that following raw material processes: wild nitraria sibirica pall juice 20%, white sugar 9%, citric acid 1.5%, malic acid 0.8%, essence 0.065%, thickener 0.2% add water and are settled to 100%;
Described preparation method comprises the steps:
(1) clean: white bur is cleaned to remove silt and impurity with circulating water;
(2) enzyme is handled: the nitraria sibirica pall juice after squeezing the juice, the pectase of adding 0.4% enzyme under 45 ℃ of conditions was handled 2 hours;
(3) membrane filtration: the fruit juice that enzyme is handled pumps into the fine filtering machine and carries out membrane filtration, the nitraria sibirica pall juice that obtains clarifying;
(4) allotment: press nitraria sibirica pall juice 20%, white sugar 8%, citric acid 1.5%, malic acid 0.8%, essence 0.065%, thickener 0.2%, add water and be settled to 100%;
(5) sterilization: adopt advanced high-temperature short-time sterilization technology that the nitraria sibirica pall juice of clarification is sterilized.110 ℃ of sterilising temps, sterilization time 5s;
(6) detection, canned: measure each item index of nitraria sibirica pall juice beverage, adopt and carry out canned towards the three-in-one bottle placer of embedding.
Embodiment 3.
A kind of preparation method of wild nitraria sibirica pall juice beverage, described beverage comprises that following raw material processes: wild nitraria sibirica pall juice 25%, white sugar 12%, citric acid 2%, malic acid 1%, essence 0.08%, thickener 0.7% add water and are settled to 100%;
Described preparation method comprises the steps:
(1) clean: white bur is cleaned to remove silt and impurity with circulating water;
(2) enzyme is handled: the nitraria sibirica pall juice after squeezing the juice, the pectase of adding 0.6% enzyme under 45 ℃ of conditions was handled 2 hours;
(3) membrane filtration: the fruit juice that enzyme is handled pumps into the fine filtering machine and carries out membrane filtration, the nitraria sibirica pall juice that obtains clarifying;
(4) allotment: press nitraria sibirica pall juice 25%, white sugar 12%, citric acid 2%, malic acid 1%, essence 0.08%, thickener 0.7%, add water and be settled to 100%;
(5) sterilization: adopt advanced high-temperature short-time sterilization technology that the nitraria sibirica pall juice of clarification is sterilized.130 ℃ of sterilising temps, sterilization time 10s;
(6) detection, canned: measure each item index of nitraria sibirica pall juice beverage, adopt and carry out canned towards the three-in-one bottle placer of embedding.
Claims (1)
1. wild nitraria sibirica pall juice beverage; It is characterized in that: described beverage comprises that following raw material processes: wild nitraria sibirica pall juice 15%～25%, white sugar 6%～12%, citric acid 1%～2%, malic acid 0.5%～1%, essence 0.05%～0.08%, thickener 0.03%～0.7% add water and are settled to 100%;
Described wild nitraria sibirica pall juice method for preparing beverage comprises the steps:
(1) clean: white bur is cleaned to remove silt and impurity with circulating water;
(2) enzyme is handled: the nitraria sibirica pall juice after squeezing the juice, the pectase of adding 0.2～0.6% enzyme under 45 ℃ of conditions was handled 2 hours;
(3) membrane filtration: the fruit juice that enzyme is handled pumps into the fine filtering machine and carries out membrane filtration, the nitraria sibirica pall juice that obtains clarifying;
(4) allotment: press nitraria sibirica pall juice 15%～25%, white sugar 6%～12%, citric acid 1%～2%, malic acid 0.5%～1%, essence 0.05%～0.08%, thickener 0.03%～0.7%, add water and be settled to 100%;
(5) sterilization: adopt advanced high-temperature short-time sterilization technology that the nitraria sibirica pall juice of clarification is sterilized 90～130 ℃ of sterilising temps, sterilization time 3～10s;
(6) detection, canned: measure each item index of nitraria sibirica pall juice beverage, adopt and carry out canned towards the three-in-one bottle placer of embedding.
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| CN201210027396XA CN102578644A (en) | 2012-02-08 | 2012-02-08 | Wild nitraria sibirica pall juice beverage and preparation method thereof |
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| CN201210027396XA CN102578644A (en) | 2012-02-08 | 2012-02-08 | Wild nitraria sibirica pall juice beverage and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349332A (en) * | 2013-06-03 | 2013-10-16 | 吴长海 | Altitude stress resistant healthcare beverage and preparation method thereof |
| CN103844326A (en) * | 2013-08-27 | 2014-06-11 | 吴长海 | Anti-ultraviolet beverage and preparation method thereof |
| CN106889389A (en) * | 2017-03-03 | 2017-06-27 | 林树芳 | A kind of wild white bur oral liquid and preparation method thereof |
| CN109329668A (en) * | 2018-12-24 | 2019-02-15 | 天津市德宇生物工程技术有限公司 | Desert cherry invigorating the spleen drink and preparation method thereof |
| CN110172384A (en) * | 2019-06-03 | 2019-08-27 | 青海省轻工业研究所有限责任公司 | A kind of white thorn drinks |
| CN112293621A (en) * | 2020-11-11 | 2021-02-02 | 内蒙古曼德拉生物科技有限公司 | Nitraria sibirica pall drink and preparation method thereof |
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| CN1260147A (en) * | 1999-09-20 | 2000-07-19 | 青海省青藏高原生物制品有限公司 | Wolfberry fruit juice beverage |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349332A (en) * | 2013-06-03 | 2013-10-16 | 吴长海 | Altitude stress resistant healthcare beverage and preparation method thereof |
| CN103844326A (en) * | 2013-08-27 | 2014-06-11 | 吴长海 | Anti-ultraviolet beverage and preparation method thereof |
| CN106889389A (en) * | 2017-03-03 | 2017-06-27 | 林树芳 | A kind of wild white bur oral liquid and preparation method thereof |
| CN109329668A (en) * | 2018-12-24 | 2019-02-15 | 天津市德宇生物工程技术有限公司 | Desert cherry invigorating the spleen drink and preparation method thereof |
| CN110172384A (en) * | 2019-06-03 | 2019-08-27 | 青海省轻工业研究所有限责任公司 | A kind of white thorn drinks |
| CN112293621A (en) * | 2020-11-11 | 2021-02-02 | 内蒙古曼德拉生物科技有限公司 | Nitraria sibirica pall drink and preparation method thereof |
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Application publication date: 20120718 |