CN103211254A - Processing method of Cornus officinalis pulp beverage - Google Patents
Processing method of Cornus officinalis pulp beverage Download PDFInfo
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- CN103211254A CN103211254A CN2013100875456A CN201310087545A CN103211254A CN 103211254 A CN103211254 A CN 103211254A CN 2013100875456 A CN2013100875456 A CN 2013100875456A CN 201310087545 A CN201310087545 A CN 201310087545A CN 103211254 A CN103211254 A CN 103211254A
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Abstract
The invention discloses a processing method of a Cornus officinalis pulp beverage. The method is as below: using dried Cornus officinalis and white sugar as main raw materials; immersing, scalding and beating the dried Cornus officinalis; adding 0.03% of beta-cyclodextrin to obtain a certain amount of a Cornus officinalis original slurry; filtering the original slurry; blending the original slurry according to the following weight to volume ratio: 12% of Cornus officinalis pulp, 6% of white sugar, 0.04% of citric acid and 0.15% of a composite stabilizing agent; mixing, homogenizing, degassing, filling and disinfecting to obtain the Cornus officinalis pulp beverage. Usage of the beta-cyclodextrin facilitates reduction of tannin-caused astringent taste of the product; the processing is scientific and reasonable; the beverage produced according to the optimum formula has good color and mouthfeel, maintains original nutrition value of the raw materials, not only has unique flavor and mouthfeel but also can utilize the Cornus officinalis to the maximum.
Description
Technical field
The present invention relates to the processing method of fruit squash, be specifically related to a kind of processing method of Fructus Corni pulp beverage.
Background technology
Fructus Corni, another name another name for Sichuan Province jujube, dogwood fruit etc., former plant is that Zhu wood in mountain belongs to defoliation small arbor.All there are distribution and cultivation in ground such as China Zhejiang, Anhui, Shaanxi, Sichuan, and the main place of production is west, Henan, Zhejiang.Fructus Corni is a kind of important wild plant resource, also is the traditional Chinese medicine of China.Contain multiple material in the Fructus Corni, detailed argumentation is arranged in the Compendium of Material Medica: its sour-puckery flavor, slightly warm in nature with medical value; Filling liver kidney is arranged, and Gu puckery vital essence is the effect of collapse.But at present low to the utilization rate of Fructus Corni, this is undoubtedly a big bottleneck of Fructus Corni industry development, and many based on medicinal to the utilization of Fructus Corni, has further limited the expansion of Fructus Corni and has used.Existing document is to get its clarified juice to the research of Fructus Corni health drink, exists the problem of Fructus Corni pulp residue waste.
Beverage is one of industry with fastest developing speed in China's food industry, wherein the soft-drink industry development is swift and violent especially, in order to keep its nutritive value as far as possible, exploitation Fructus Corni pulp beverage, meet the existing market trend, complied with the requirement of world people, had wide selling market " nutrition, convenience, health care, the back to nature, pollution-free " of food.
Summary of the invention:
At the defective and the deficiency of background technology, the object of the present invention is to provide a kind of processing method of Fructus Corni pulp beverage, this method can be utilized Fructus Corni to greatest extent under the prerequisite that keeps the Fructus Corni nutritive value, improve its utilization rate.
The step of the technical solution used in the present invention is as follows:
Step 1) is raw material with the Fructus Corni, selected, clean, soak after, be placed on 5min in 92～95 ℃ the water, the material water quality is than being 1:2; The 8min that in beater, pulls an oar, adding mass concentration when pulp takes the dish out of the pot is the beta-schardinger dextrin-of 0.03 ﹪, obtains the former pulp of Fructus Corni;
Step 2) the former pulp of the Fructus Corni that obtains filters the turbid juice of Fructus Corni that obtains containing pulp;
Step 3) is that turbid juice of Fructus Corni and the mass concentration of 12 ﹪ is the white granulated sugar of 6 ﹪ with volumetric concentration, mass concentration is that the citric acid of 0.04 ﹪ and compound stabilizer that mass concentration is 0.15 ﹪ mix, obtain deployed Fructus Corni pulp beverage, allocation process carries out in 70 ℃-80 ℃ thermostat water bath;
Step 4) is homogeneous 5min in the homogeneous emulsifying machine of 10000rpm with deployed fruit squash at rotating speed, outgases under the condition of 80kpa, and 70 ℃-80 ℃ are carried out sterile filling, canned rear seal-cover, and the 30min that sterilizes in 80 ℃ of water-baths is cooled to normal temperature then.
In the described step 3), mass concentration is that 0.15 ﹪ compound stabilizer proportioning is: the consumption of CMC-Na and xanthans is 1:1; In the described step 4), washing empty container before the can, and with 95 ℃～100 ℃ vapours, the 8～10min that sterilize.
The beneficial effect that the present invention has is:
Main technologic parameters of the present invention is to determine according to the processing characteristics of the own characteristic of Fructus Corni dried fruit and Fructus Corni pulp beverage fully, use the beta-schardinger dextrin-of 0.03 ﹪ help to reduce product because of tannin cause astringent taste, process scientific and reasonable.Research and extension for Fructus Corni provides theoretical foundation and technical support on the one hand, can improve the preceding low problem of utilization rate of Cornales on the other hand.According to the beverage that optimum formula is made, color and luster, mouthfeel are best, can farthest keep the raw material original nutritive value, not only have unique local flavor and mouthfeel, and can the maximized Fructus Corni that utilizes.
Description of drawings
Fig. 1 is a Fructus Corni pulp beverage processing technology flow chart.
The specific embodiment
As shown in Figure 1, the present invention is a raw material with the Fructus Corni dried fruit, produces Fructus Corni pulp beverage, specifically follows these steps to implement:
The Fructus Corni that step 1) is produced with Shan Nan Shanglou is a raw material, selected, clean, soak after, be placed on 5min in 92～95 ℃ the water, the material water quality is than being 1:2, the blanching process heating-up time will lack as far as possible, influences the color and luster and the local flavor of product to avoid long-time heating; Slurry raw material and soak one 8min that pulls an oar in the beater that coexists after the blanching, adding mass concentration when pulp takes the dish out of the pot is the beta-schardinger dextrin-1ml/100ml of 0.03 ﹪, obtains the former pulp of Fructus Corni;
Step 2) the former pulp of the Fructus Corni that obtains with 70 order gauze coarse filtrations once, filters once with 120 order gauzes are smart again, filters the turbid juice of Fructus Corni that obtains containing pulp;
Step 3) is soluble in water with white granulated sugar, dissolution filter.Preparing mass concentration respectively is that the limit was slowly stirred the limit and added former syrup after 0.15 ﹪ stabilizing agent, mass concentration were 0.04 ﹪ citric acid and filtration.To be in harmonious proportion then syrup with filter after former pulp quantitatively mix.Water adds to the required concentration of finished product.Whole allocation process carries out in 70 ℃-80 ℃ thermostat water bath;
Step 4) is homogeneous 5min in the homogeneous emulsifying machine of 10000rpm with deployed fruit squash at rotating speed, outgases under the condition of 80kpa, and 70 ℃-90 ℃ are carried out sterile filling, the can rear seal-cover, the 30min that sterilizes in 80 ℃ of water-baths is cooled to normal temperature then, obtains Fructus Corni pulp beverage.
The correlated quality parameter of prepared Fructus Corni pulp beverage is:
(1) sense organ
Color and luster: light red;
Flavour: have the peculiar fragrance of Fructus Corni delicate fragrance, pure taste, sweet and sour taste, tasty and refreshing coordination is as good as fragrance;
Tissue morphology: uniformity has certain turbidity, no obvious sediment;
Impurity: do not have macroscopic exogenous impurity.
(2) physical and chemical index
Total acid content 1.0%～1.5%
But the solid shape thing of dissolubility ≧ 6%
Total number of bacteria≤30/100ml; Coliform≤3/100ml; Pathogenic bacteria must not detect.
The detection method of above-mentioned each mass parameter is: the mensuration of total acid, measure with reference to GB/T12456-2008; Soluble solid content is measured in the beverage, adopts portable refractometer to measure; The check of bacterium, coliform, pathogenic bacteria is measured with reference to GB4789-2008.
Below be the applicant provide about each parameters Optimization experiment among the present invention:
1 material and equipment
1.1 material
Fructus Corni dried fruit: originate in Shan Nan Shanglou; White granulated sugar: purchase in the Ji Jia supermarket (purity〉99%), stabilizing agent: xanthans, CMC-Na(food-grade); Other reagent: citric acid, β-cyclodextrin (food-grade); Distilled water.
1.2 equipment
Beater: JYL-CO12 type, JiuYang Co., Ltd; Electromagnetic oven: C21-SK2105 type, Meidi Group Co. Ltd.; Electronic balance: BS323S type, Sai Duolisi scientific instrument company (Beijing); The high shear homogeneous emulsifying machine: the SRH-S300 type, Shanghai generation is conspicuous; Electric-heated thermostatic water bath: DK-98-1 type, Tianjin Tai Site Instr Ltd.; Portable refractometer: GZMR-LB type, westernization instrument technology Co., Ltd (Beijing).
1.3 subjective appreciation standard
Method of operating: select 5 (3 male 2 woman) food professionals to form scoring group, color and luster (25 minutes), fragrance (25 minutes), flavour (25 minutes), the structural state (25 minutes) of product are marked, amount to 100 fens.Each index weight equates.
Get an amount of fruit juice in cup (bottle) with cover, at room temperature place, make the fruit juice temperature rise to about 20 ℃, uncap and smell its fragrance immediately; Get the testing sample (more or less small beaker of 100ml) in the specimen cup of cleaning that 50ml mixes, place bright place, its color and luster and visible impurity detect by an unaided eye.0～15 is divided into poorly, and 16～20 are divided into, 21～25 be divided into excellent.
2 results and analysis
2.1 compound stabilizer consumption and ratio research
The stablizing effect of single stable agent is poor, therefore compound stabilizer is adopted in this experiment, takes all factors into consideration the performance and the price of stabilizing agent, chooses CMC-Na and xanthans, by the experiment of single factor of 1:1,1:2,1:3, determine that finally the ratio of compound stabilizer is CMC-Na: xanthans=1:1 again.
2.2 single factor experiment result
By single factor experiment, determine Fructus Corni fruit juice, citric acid, white granulated sugar and compound stabilizer interpolation scope separately are respectively 12 ﹪-14 ﹪, 0.03 ﹪-0.05 ﹪, 6 ﹪-10 ﹪, 0.08 ﹪-0.15 ﹪.
2.3 determination of formula
Select the turbid juice addition of Fructus Corni, white granulated sugar addition, citric acid addition and four factors of compound stabilizer addition are analyzed the dogwood fruit drink processing technology.Adopt L
9(3
4) the orthogonal experiment design, represent the turbid juice addition of Fructus Corni, white granulated sugar addition, citric acid addition and compound stabilizer addition with A, B, C, D respectively.Choosing shown in table 1, table 2 of factor, level.
Table 1
Table 2
The secondary factors that influences the dogwood fruit drink quality is followed successively by: D＞A＞C＞B, i.e. compound stabilizer addition＞Fructus Corni fruit juice addition＞citric acid addition＞white granulated sugar addition; The optimum formula that draws is: Fructus Corni fruit juice 12 ﹪, white granulated sugar 6 ﹪, citric acid 0.04 ﹪, compound stabilizer addition 0.15 ﹪, promptly optimal level is combined as A
2B
1C
2D
3
2.4 product quality indicator
2.4.1 organoleptic indicator
The dogwood fruit drink of producing is light red, glossy, uniformity, certain turbidity is arranged, no flocculent deposit; The local flavor that obviously has cornel fruit, sour-sweet suitable, there is not other peculiar smell, free from admixture.
2.4.2 physical and chemical index
2.4.2.1 total acid content
According to the acid-base neutralization principle, with the acid in the alkali-titration test tube, determine titration end-point as acid-base indicator with phenolphthalein, the consumption of pressing alkali lye calculates the amount of total acid in the food.The accurate concentration of standard solution of sodium hydroxide is 0.09mol/l, and sample is 10ml, and extension rate is 1.Experiment Data Records and result see Table 3.
Table 3
The turbid juice total acid content of Fructus Corni X:1.36g/ml.
2.4.2.2 soluble solid content
Adopt portable refractometer to measure soluble solid content in the beverage, the finished beverage temperature is 24 ℃ during mensuration, and according to saccharometer reading (* 1000) temperature correction chart, checking in temperature correction coefficient is+1.15.Experimental record and data are handled and are seen Table 4.
Table 4
The turbid juice soluble solid content of Fructus Corni is: 7.75 ﹪.
2.4.2.3 microbiological indicator
After testing, total number of bacteria in the beverage≤30/100ml; Coliform≤3/100ml; Pathogenic bacteria do not detect, and meet the food microorganisms standard.
Comprehensive above-mentioned experiment, the optimum formula of dogwood fruit drink is: Fructus Corni fruit juice addition is 12 ﹪, and the white granulated sugar addition is 6 ﹪, and the citric acid addition is 0.04 ﹪, compound stabilizer addition 0.15 ﹪.According to the beverage that optimum formula is made, pulp content 〉=20%, solid content is 7.75 ﹪, flesh-content average out to 3g/100ml, the color and luster, the mouthfeel that make finished product are best.
Claims (2)
1. the processing method of a Fructus Corni pulp beverage is characterized in that, the step of this method is as follows:
Step 1) is raw material with the Fructus Corni, selected, clean, soak after, be placed on 5min in 92～95 ℃ the water, the material water quality is than being 1:2; The 8min that in beater, pulls an oar, adding mass concentration when pulp takes the dish out of the pot is the beta-schardinger dextrin-of 0.03 ﹪, obtains the former pulp of Fructus Corni;
Step 2) the former pulp of the Fructus Corni that obtains filters the turbid juice of Fructus Corni that obtains containing pulp;
Step 3) is that turbid juice of Fructus Corni and the mass concentration of 12 ﹪ is the white granulated sugar of 6 ﹪ with volumetric concentration, mass concentration is that the citric acid of 0.04 ﹪ and compound stabilizer that mass concentration is 0.15 ﹪ mix, obtain deployed Fructus Corni pulp beverage, allocation process carries out in 70 ℃-80 ℃ thermostat water bath;
Step 4) is homogeneous 5min in the homogeneous emulsifying machine of 10000rpm with deployed fruit squash at rotating speed, outgases under the condition of 80kpa, and 70 ℃-80 ℃ are carried out sterile filling, canned rear seal-cover, and the 30min that sterilizes in 80 ℃ of water-baths is cooled to normal temperature then.
2. according to the processing method of claim 1 Fructus Corni pulp beverage, it is characterized in that in the described step 3), mass concentration is that 0.15 ﹪ compound stabilizer proportioning is: the consumption of CMC-Na and xanthans is 1:1;
Processing method according to claim 1 Fructus Corni pulp beverage is characterized in that, in the described step 4), and washing empty container before the can, and with 95 ℃～100 ℃ vapours, the 8～10min that sterilize.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747212A (en) * | 2016-02-25 | 2016-07-13 | 中国科学院西北高原生物研究所 | Cynomorium songaricum product for protecting gastric mucosa and preparation technology thereof |
| CN108902584A (en) * | 2018-07-19 | 2018-11-30 | 中国农业科学院麻类研究所 | A kind of vegetable protein beverage and preparation method thereof |
| CN110583947A (en) * | 2019-10-29 | 2019-12-20 | 西峡县森林家食品有限责任公司 | Method for preparing dogwood solid beverage and prepared solid beverage |
| CN110742228A (en) * | 2019-10-29 | 2020-02-04 | 河南省商业科学研究所有限责任公司 | Preparation method of dogwood aqueous extract |
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| CN102228276A (en) * | 2011-05-12 | 2011-11-02 | 西北农林科技大学 | Method for processing common macrocarpium fruit health-care fruit juice drink |
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Patent Citations (5)
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| JPS61122219A (en) * | 1984-11-20 | 1986-06-10 | Pola Chem Ind Inc | Tannin-cyclodextrin clathrate compound |
| JP2006067895A (en) * | 2004-09-02 | 2006-03-16 | Mitsui Norin Co Ltd | Inhibitory agent of bitterness and astringency |
| CN102228276A (en) * | 2011-05-12 | 2011-11-02 | 西北农林科技大学 | Method for processing common macrocarpium fruit health-care fruit juice drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747212A (en) * | 2016-02-25 | 2016-07-13 | 中国科学院西北高原生物研究所 | Cynomorium songaricum product for protecting gastric mucosa and preparation technology thereof |
| CN108902584A (en) * | 2018-07-19 | 2018-11-30 | 中国农业科学院麻类研究所 | A kind of vegetable protein beverage and preparation method thereof |
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| CN110742228A (en) * | 2019-10-29 | 2020-02-04 | 河南省商业科学研究所有限责任公司 | Preparation method of dogwood aqueous extract |
| CN110742228B (en) * | 2019-10-29 | 2022-08-26 | 河南省商业科学研究所有限责任公司 | Preparation method of dogwood aqueous extract |
| CN110583947B (en) * | 2019-10-29 | 2022-09-02 | 西峡县森林家食品有限责任公司 | Method for preparing dogwood solid beverage and prepared solid beverage |
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