CN103005554A - Additive-free red date juice composition and preparation method thereof - Google Patents
Additive-free red date juice composition and preparation method thereof Download PDFInfo
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- CN103005554A CN103005554A CN2012105204025A CN201210520402A CN103005554A CN 103005554 A CN103005554 A CN 103005554A CN 2012105204025 A CN2012105204025 A CN 2012105204025A CN 201210520402 A CN201210520402 A CN 201210520402A CN 103005554 A CN103005554 A CN 103005554A
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Abstract
The invention relates to an additive-free red date juice composition which is prepared from the following components by weight: 5 to 8 parts of red date juice, 0.2 to 0.5 part of sour fruit juice, 1.5 to 2.5 parts of honey and 1 to 2 parts of sugar. According to the red date juice composition provided by the invention, red date juice, haw juice and honey are organically combined together without addition of any additive; an obtained drink has sweet-sour taste and faint scent and is rich in nutrients. A sterilization step for the red date juice composition is reasonably arranged, and chemical stability of the composition is maintained without addition of additives like an antiseptic, an anti-oxidant, a stabilizing agent and a surfactant.
Description
Technical field
The present invention relates to a kind of food from plant, be specifically related to a kind of juice that contains fruit and preparation method thereof.
Background technology
Red date can improve body immunity, and pharmacological research finds that red date can promote leukocytic generation, reduces serum cholesterol, improves seralbumin, protection liver, the material that also contains inhibition cancer cell in the red date even cancer cell is transformed to normal cell.The people of often edible bright jujube seldom suffers from gall stone, and this is because the vitamin C that enriches in the bright jujube makes the interior unnecessary cholesterol of body change bile acid into, little cholesterol, lithogenous probability also just reduces thereupon.In addition; be rich in calcium and iron in the jujube; they to prevent and treat osteoporosis, postpartum anemia plays an important role; frequent meeting of the elderly's climacteric osteoporosis; anaemia occurs in growing teenager and the women on peak easily; date has very good dietary function to them, and its effect normally medicine can not be compared, and the people of body void is after being ill also had good tonic effect.
But the various red date goods of supply have used a large amount of food additives mostly in the market, and it has caused certain infringement to health.But as without food additives, the red date goods local flavor and the shelf-life that obtain can not guarantee.
Summary of the invention
In order to overcome defects, the purpose of this invention is to provide healthy non-additive jujube juice composition.
Another object of the present invention provides the preparation method of described jujube juice composition.
The concrete technical scheme that realizes above-mentioned purpose of the present invention is: a kind of zero jujube juice composition that adds comprises the component of following weight parts:
Wherein, described jujube juice is prepared by following method: red date is clean, broken, and in extracting below 60 ℃, Vacuum Concentration gets the jujube juice that solid content is 60-80%, and preferred solid content is 68-72%.
Wherein, described red date is that Aksu of Xinjiang produces red date.How sweet the local institute jujube juice that produces is, and nutritive value enriches.For example day jujube, fine horse jujube or grey jujube.Choose Aksu of Xinjiang and produce the red date pollution-free, that meat is thick, maturity is good, be used for extracting jujube juice after three road clear water clean.
Wherein, described tart flavour fruit juice is to get breaked hawthorn or wild jujube, adds the flooding of 8 ~ 12 times of the weight of described hawthorn or wild jujube, adds pectase again and carries out enzymolysis, and the temperature of enzymolysis is 35 ~ 45 ℃, and enzymolysis time made in 5 ~ 7 hours.
Wherein, described honey is a kind of in Mel Jujubae, chaste honey, the mixing nectar, preferred Mel Jujubae.The turbid perfume (or spice) of Mel Jujubae smell has special strong smell (jujube flower fragrance).Taste is sweet greasy, and sugariness is large, slightly feels peppery larynx, and aftertaste is heavy.With the sour fruit juice appropriate combination of tool, can have the mouthfeel of pleasant.Described tart flavour fruit juice is sour fruit juice, and for example haw juice, Wild Jujube Juice can play same effect.The present inventor has determined the adding proportion of tart flavour fruit juice through test of many times.If tart flavour fruit juice addition is bigger than normal, properties of product are unstable; If tart flavour fruit juice addition is less than normal, then mouthfeel descends.
Wherein, described sugar is one or more in glucose, fructose, FOS, the sucrose, preferred FOS.FOS claims again fructooligosaccharide, is to be combined the mixture of ketose, Nystose and GF4 etc. of generation by 1～3 fructosyl by the fructosyl of β (2-1) glycosidic bond with sucrose in.
The preparation method of the jujube juice composition that the present invention proposes comprises the steps:
(1) red date is clean, broken, in extraction of the juice below 60 ℃, Vacuum Concentration gets the jujube juice that solid content is 60-80%;
(2) jujube juice and tart flavour fruit juice, honey, sugar are mixed;
(3) mixture is filtered rear high-temperature sterilization (UHT), canned, get without the jujube juice composition that adds.
Wherein, the extraction of the juice in the described step (1) is the red date of getting fragmentation and stoning, adds the water of 8 ~ 12 times of described red date weight, 50-60 ℃ of lower lixiviate.
Wherein, make jujube juice in the described step (1) after, through pasteurization.Pasteurization is this area conventional means.For example, can under 62 ~ 65 ℃, keep 30 minutes.Or under 80-88 ℃, kept 4-6 minute.
Wherein, the high-temperature sterilization (UHT) in the described step (3) is under temperature l15～125 ℃, keeps sterilization in 2～4 seconds.After step (2) has been added honey, should not sterilize for a long time with high temperature.But the high-temperature sterilization method effective sterilizing that the present invention selects also keeps the local flavor of red date composition.Filtration can be adopted this area filter method commonly used, for example diatomite filtration.
By twice sterilization, fully kill with paper making compositions in bacterium, the product that obtains has the stability of long preservation.
Beneficial effect of the present invention is:
With jujube juice, tart flavour fruit juice, organically combination of honey, the sweet sour delicate fragrance of the drink taste that obtains, nutritive value is abundant; The sterilisation step of product rationally is set, is not adding in the additive situations such as anticorrisive agent, antioxidant, stabilizing agent, surfactant, keep the product chemical stability.The shelf life of products that the present invention obtains is more than 18 months, and is very popular.
Description of drawings
Fig. 1 is the process chart that the present invention prepares the jujube juice composition.
Among the embodiment, used red date is a day jujube.Originate in the national Green Food Bases of Aksu, Xinjiang.
The specific embodiment
Following examples are used for explanation the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
Step according to Fig. 1.Get Aksu of Xinjiang and produce a day jujube 100kg, clean three times.Remove seed, crushing adds water 1000kg, is incubated 60 ℃ of lixiviate 5h, and Vacuum Concentration is the jujube juice of solid content 70%, pasteurization (85 ℃ of 5min);
Get fresh hawthorn 50kg, appropriateness is broken, adds the water of 10 times of its quality in the stainless steel cask of packing into, adds 40 ℃ of insulations of pectinase lixiviate 6 hours again, and filter cleaner is clarified under the room temperature, gets supernatant and uses haw juice as producing;
Jujube juice, haw juice, Mel Jujubae and FOS are mixed according to part by weight 6:0.3:2:1.7, diatomite filtration, under temperature l18 ℃, sterilization in 3 seconds.Can and sealing.This jujube juice composition shelf-life is more than 18 months.
Resulting jujube juice composition color black is the underflow of thickness, and taste is sour-sweet, has jujube flower delicate fragrance.Can be edible as jam.When drinking, can add in milk or the honey, also can wash by water, then become red date fruit juice, color is purplish red.
Embodiment 2
Get Aksu of Xinjiang and produce altogether 100kg of day jujube, clean three times.Remove seed, crushing adds water 1000kg, is incubated 55 ℃ of lixiviate 5h, and Vacuum Concentration is the jujube juice of solid content 68%, pasteurization (85 ℃ of 5min);
Get fresh hawthorn 50kg, appropriateness is broken, adds the water of 12 times of its quality in the stainless steel cask of packing into, adds 40 ℃ of insulations of pectinase lixiviate 6 hours again, and filter cleaner is clarified under the room temperature, gets supernatant and uses haw juice as producing;
Jujube juice, haw juice, Mel Jujubae and FOS are mixed according to part by weight 5:0.2:1.5:1.2, diatomite filtration, under temperature l15 ℃, sterilization in 4 seconds.Can and sealing.This jujube juice composition shelf-life is more than 18 months.
Embodiment 3
Get Aksu of Xinjiang and produce a day jujube 100kg, clean three times.Remove seed, crushing adds water 1000kg, is incubated 55 ℃ of lixiviate 5h, and Vacuum Concentration is the jujube juice of solid content 72%, pasteurization (80 ℃ of 6min);
Get fresh hawthorn 50kg, appropriateness is broken, adds 8 times of water in the stainless steel cask of packing into, adds 40 ℃ of insulations of pectinase lixiviate 6 hours again, and filter cleaner is clarified under the room temperature, gets supernatant and uses haw juice as producing;
Jujube juice, haw juice, Mel Jujubae and FOS are mixed according to part by weight 6.5:0.4:2.5:1, diatomite filtration, under temperature l15 ℃, sterilization in 4 seconds.Can and sealing.This jujube juice composition shelf-life is more than 18 months.
Embodiment 4
。Get Aksu of Xinjiang and produce a day jujube 100kg, clean three times.Remove seed, crushing adds water 1000kg, is incubated 60 ℃ of lixiviate 5h, and Vacuum Concentration is the jujube juice of solid content 70%, pasteurization (85 ℃ of 5min);
Get fresh wild jujube 50kg, appropriateness is broken, adds the water of 10 times of its quality in the stainless steel cask of packing into, adds 40 ℃ of insulations of pectinase lixiviate 6 hours again, and filter cleaner is clarified under the room temperature, gets supernatant and uses Wild Jujube Juice as producing;
Jujube juice, Wild Jujube Juice, Mel Jujubae and FOS are mixed according to part by weight 6:0.3:2:1.7, diatomite filtration, under temperature l18 ℃, sterilization in 3 seconds.Can and sealing.This jujube juice composition shelf-life is more than 18 months.
Experimental example:
To the made jujube juice composition of embodiment, normal temperature was placed 18 months, and (GB/T22474) carries out microorganism detection according to standard, the results are shown in Table 1.The nutritional labeling testing result sees Table 2.
Table 1: microorganism detection result
Table 2: embodiment 1-4 product nutritional labeling
In the table 2, NRV (Nutrient Reference Values) is the nutrient reference value.
It below only is preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. zero a jujube juice composition that adds is characterized in that, comprises the component of following weight parts:
2. jujube juice composition according to claim 1 is characterized in that, described jujube juice is prepared by following method: red date is clean, broken, extract in water below 60 ℃, Vacuum Concentration gets the jujube juice that solid content is 60-80% again, and preferred solid content is 68-72%.
3. jujube juice composition according to claim 1 and 2 is characterized in that, described red date is that Aksu of Xinjiang produces red date.
4. jujube juice composition as claimed in claim 1 is characterized in that, described tart flavour fruit juice is to get breaked hawthorn or wild jujube, the flooding that adds 8 ~ 12 times of described hawthorn or wild jujube weight, add pectase again and carry out enzymolysis, the temperature of enzymolysis is 35 ~ 45 ℃, and enzymolysis time made in 5 ~ 7 hours.
5. jujube juice composition as claimed in claim 1 is characterized in that, described honey is a kind of in Mel Jujubae, chaste honey, the mixing nectar, preferred Mel Jujubae.
6. jujube juice composition as claimed in claim 1 is characterized in that, described sugar is one or more in glucose, fructose, FOS, the sucrose, preferred FOS.
7. the preparation method of the arbitrary described jujube juice composition of claim 1 ~ 3 is characterized in that, comprises the steps:
(1) red date is clean, broken, in extraction of the juice below 60 ℃, Vacuum Concentration gets the jujube juice that solid content is 60-80%;
(2) jujube juice and tart flavour fruit juice, honey, sugar are mixed;
(3) mixture is filtered rear high-temperature sterilization, canned, get without the jujube juice composition that adds.
8. preparation method as claimed in claim 7 is characterized in that, the extraction of the juice in the described step (1) is the red date of getting fragmentation and stoning, adds the water of 8 ~ 12 times of described red date weight, 50-60 ℃ of lower lixiviate.
9. preparation method as claimed in claim 7 is characterized in that, make jujube juice in the described step (1) after, through pasteurization.
10. preparation method as claimed in claim 7 is characterized in that, the high-temperature sterilization in the described step (3) is under temperature l15～125 ℃, keeps sterilization in 2～4 seconds.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106261298A (en) * | 2016-08-28 | 2017-01-04 | 焦作市米奇食品饮料有限公司 | A kind of red date pulp beverage and processing technology thereof |
| CN107114631A (en) * | 2017-06-20 | 2017-09-01 | 许昌学院 | A kind of Cranberry composite beverage and preparation method thereof |
| CN108112829A (en) * | 2016-11-29 | 2018-06-05 | 西北农林科技大学 | A kind of bird's nest fresh dates juice and its processing method |
| CN108432986A (en) * | 2018-02-13 | 2018-08-24 | 湖南省农产品加工研究所 | Compound full arnotto jujube lime drink and preparation method thereof |
| CN109480138A (en) * | 2018-12-12 | 2019-03-19 | 河南迪康生物科技股份有限公司 | A kind of maltitol beverage and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261298A (en) * | 2016-08-28 | 2017-01-04 | 焦作市米奇食品饮料有限公司 | A kind of red date pulp beverage and processing technology thereof |
| CN108112829A (en) * | 2016-11-29 | 2018-06-05 | 西北农林科技大学 | A kind of bird's nest fresh dates juice and its processing method |
| CN107114631A (en) * | 2017-06-20 | 2017-09-01 | 许昌学院 | A kind of Cranberry composite beverage and preparation method thereof |
| CN108432986A (en) * | 2018-02-13 | 2018-08-24 | 湖南省农产品加工研究所 | Compound full arnotto jujube lime drink and preparation method thereof |
| CN108432986B (en) * | 2018-02-13 | 2021-07-16 | 湖南省农产品加工研究所 | Composite full-fruit red date and lime juice beverage and preparation method thereof |
| CN109480138A (en) * | 2018-12-12 | 2019-03-19 | 河南迪康生物科技股份有限公司 | A kind of maltitol beverage and preparation method thereof |
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Application publication date: 20130403 |