CN103211254B - Processing method of Cornus officinalis pulp beverage - Google Patents
Processing method of Cornus officinalis pulp beverage Download PDFInfo
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- CN103211254B CN103211254B CN201310087545.6A CN201310087545A CN103211254B CN 103211254 B CN103211254 B CN 103211254B CN 201310087545 A CN201310087545 A CN 201310087545A CN 103211254 B CN103211254 B CN 103211254B
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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 the ground such as China Zhejiang, Anhui, Shaanxi, Sichuan, and the main place of production is Xi, Zhejiang, Henan.Fructus Corni is a kind of important traditional Chinese medicine of wild plant resource ，Ye Shi China.In Fructus Corni, contain the multiple material with medical value, in < < Compendium of Materia Medica > >, have detailed discussion: its sour-puckery flavor, slightly warm in nature; Have filling liver kidney, puckery vital essence, Gu the effect of collapse.But at present low to the utilization rate of Fructus Corni, this is undoubtedly a large bottleneck of Fructus Corni industry development, and to the utilization of Fructus Corni mainly with medicinal be main, further limited the expansion of Fructus Corni and applied.The research of existing document to Fructus Corni health drink, is to get its clarified juice, exists the problem of Fructus Corni pulp residue waste.
Beverage is one of industry with fastest developing speed in China's food industry, wherein soft-drink industry development is swift and violent especially, in order to retain as far as possible its nutritive value, exploitation Fructus Corni pulp beverage, meet existing market trend, comply with the requirement of world people to " nutrition, convenience, health care, the back to nature, pollution-free " of food, had wide selling market.
Summary of the invention:
For defect 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, keeping, under the prerequisite of Fructus Corni nutritive value, can utilizing to greatest extent Fructus Corni, improves its utilization rate.
The step of the technical solution used in the present invention is as follows:
Step 1) take Fructus Corni as raw material, selected, clean, soak after, be placed on 5min in the water of 92～95 ℃, material water quality is than being 1:2; The 8min that pulls an oar in beater, when pulp takes the dish out of the pot, adding mass concentration is the beta-schardinger dextrin-of 0.03 ﹪, obtains the former pulp of Fructus Corni;
Step 2) the former pulp of Fructus Corni obtaining, filters the turbid juice of Fructus Corni obtaining containing pulp;
Step 3) by volumetric concentration, be that the turbid juice of Fructus Corni and the mass concentration of 12 ﹪ is the white granulated sugar of 6 ﹪, 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 the thermostat water bath of 70 ℃-80 ℃;
Step 4) homogeneous 5min in the homogeneous emulsifying machine that is 10000rpm by deployed fruit squash at rotating speed, under the condition of 80kpa, carry out degassedly, 70 ℃-80 ℃ are carried out sterile filling, canned rear seal-cover, sterilizing 30min in 80 ℃ of water-baths, is then cooled to normal temperature.
Described step 3), in, mass concentration is that 0.15 ﹪ compound stabilizer proportioning is: the consumption of CMC-Na and xanthans is 1:1; Described step 4) in, filling front washing empty container, and with 95 ℃～100 ℃ vapours sterilization, 8～10min.
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 completely, use the beta-schardinger dextrin-of 0.03 ﹪ contribute 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 on the other hand the front low problem of utilization rate of Cornales.The beverage of making according to optimum formula, color and luster, mouthfeel are best, can farthest keep the original nutritive value of raw material, not only have unique local flavor and mouthfeel, and can the maximized Fructus Corni that utilizes.
Accompanying drawing explanation
Fig. 1 is Fructus Corni pulp beverage processing technology flow chart.
The specific embodiment
As shown in Figure 1, the present invention be take Fructus Corni dried fruit as raw material, produces Fructus Corni pulp beverage, specifically follows these steps to implement:
Step 1) take the Fructus Corni that produced from Shan Nan Shanglou is raw material, selected, clean, soak after, be placed on 5min in the water of 92～95 ℃, material water quality is than being 1:2, the blanching process heating-up time is as far as possible short, to avoid long-time heating to affect color and luster and the local flavor of product; After blanching, starch raw material and soak one 8min that pulls an oar in beater that coexists, when pulp takes the dish out of the pot, adding mass concentration is the beta-schardinger dextrin-1ml/100ml of 0.03 ﹪, obtains the former pulp of Fructus Corni;
Step 2) the former pulp of Fructus Corni obtaining, with 70 order gauze coarse filtrations once, then filters once by 120 order gauze essences, filters the turbid juice of Fructus Corni obtaining containing pulp;
Step 3) white granulated sugar is soluble in water, dissolution filter.Preparing respectively mass concentration is that after 0.15 ﹪ stabilizing agent, mass concentration are 0.04 ﹪ citric acid filtration, limit is slowly stirred limit and added former syrup.Then mediation syrup is quantitatively mixed with the former pulp after filtration.Water adds to the required concentration of finished product.Whole allocation process carries out in the thermostat water bath of 70 ℃-80 ℃;
Step 4) homogeneous 5min in the homogeneous emulsifying machine that is 10000rpm by deployed fruit squash at rotating speed carries out degassedly under the condition of 80kpa, and 70 ℃-90 ℃ are carried out sterile filling, filling rear seal-cover, sterilizing 30min in 80 ℃ of water-baths, is then cooled to normal temperature, 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: there is 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, without obvious sediment;
Impurity: without macroscopic exogenous impurity.
(2) physical and chemical index
Total acid content 1.0%～1.5%
Ke dissolubility Gu Xing Wu≤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, with reference to GB/T12456-2008, measure; In beverage, soluble solid content is measured, and adopts portable refractometer to measure; The check of bacterium, coliform, pathogenic bacteria is measured with reference to GB4789-2008.
Below the Optimal Experimental about each technological parameter in the present invention that applicant provides:
1 material and equipment
1.1 material
Fructus Corni dried fruit: originate in Shan Nan Shanglou; White granulated sugar: be purchased from 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 Xing， JiuYang Co., Ltd; Electromagnetic oven: C21-SK2105 Xing， Meidi Group Co. Ltd.; Electronic balance: BS323S type, Sai Duolisi scientific instrument company (Beijing); High shear homogeneous emulsifying machine: SRH-S300 type, Shanghai generation is conspicuous; Electric-heated thermostatic water bath: DK-98-1 type, Tianjin Stettlen Instrument Ltd.; Portable refractometer: GZMR-LB type, westernization instrument technology Co., Ltd (Beijing).
1.3 subjective appreciation standards
Method of operating: select 5 (3 male 2 female) Majors of Food composition of personnel scoring groups, the color and luster of product (25 minutes), fragrance (25 minutes), flavour (25 minutes), structural state (25 minutes) are marked, amount to 100 minutes.Each index weights equates.
Get appropriate fruit juice in cup (bottle) with cover, at room temperature place, make fruit juice temperature rise to approximately 20 ℃, uncap and smell immediately its fragrance; Get the testing sample (more or less small beaker of 100ml) in clean specimen cup that 50ml mixes, be placed in 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 consumptions and ratio research
The stablizing effect of single stable agent is poor, therefore this experiment adopts compound stabilizer, considers 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, finally determine that the ratio of compound stabilizer is CMC-Na: xanthans=1:1 again.
2.2 single factor experiment results
By single factor experiment, determine Fructus Corni fruit juice, citric acid, white granulated sugar and compound stabilizer interpolation scope are separately respectively 12 ﹪-14 ﹪, 0.03 ﹪-0.05 ﹪, 6 ﹪-10 ﹪, 0.08 ﹪-0.15 ﹪.
Determining of 2.3 formulas
Select the turbid juice addition of Fructus Corni, white granulated sugar addition, citric acid addition and four factors of compound stabilizer addition are analyzed dogwood fruit drink processing technology.Adopt L
9(3
4) orthogonal, with A, B, C, D, represent the turbid juice addition of Fructus Corni, white granulated sugar addition, citric acid addition and compound stabilizer addition respectively.Choosing as shown in table 1, table 2 of factor, level.
Table 1
Table 2
The secondary factors that affects 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 drawing is: Fructus Corni fruit juice 12 ﹪, white granulated sugar 6 ﹪, citric acid 0.04 ﹪, compound stabilizer addition 0.15 ﹪, 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, has certain turbidity, without flocculent deposit; The local flavor obviously with cornel fruit, sour-sweet suitable, without other peculiar smell, free from admixture.
2.4.2 physical and chemical index
2.4.2.1 total acid content
According to acid-base neutralization principle, with the acid in alkali-titration test tube, the phenolphthalein of usining is determined titration end-point as acid-base indicator, calculates the amount of total acid in food by the consumption of alkali lye.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 are in 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 beverage, during mensuration, finished beverage temperature is 24 ℃, and according to saccharometer reading (* 1000) temperature correction chart, checking in temperature correction coefficient is+1.15.Experimental record and data processing are in 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≤30 in beverage/100ml; Coliform≤3/100ml; Pathogenic bacteria do not detect, and meet food microorganisms standard.
Comprehensive above-mentioned experiment, the optimum formula of dogwood fruit drink is: Fructus Corni fruit juice addition is 12 ﹪, and white granulated sugar addition is 6 ﹪, and citric acid addition is 0.04 ﹪, compound stabilizer addition 0.15 ﹪.The beverage of making according to optimum formula, 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 (1)
1. a processing method for Fructus Corni pulp beverage, is characterized in that, the step of the method is as follows:
Step 1) take Fructus Corni as raw material, selected, clean, soak after, be placed on 5min in the water of 92～95 ℃, material water quality is than being 1:2; The 8min that pulls an oar in beater, when pulp takes the dish out of the pot, adding mass concentration is the beta-schardinger dextrin-of 0.03 ﹪, obtains the former pulp of Fructus Corni;
Step 2) the former pulp of Fructus Corni obtaining, filters the turbid juice of Fructus Corni obtaining containing pulp;
Step 3) by volumetric concentration, be that the turbid juice of Fructus Corni and the mass concentration of 12 ﹪ is the white granulated sugar of 6 ﹪, 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 the thermostat water bath of 70 ℃-80 ℃; Mass concentration is that 0.15 ﹪ compound stabilizer proportioning is: the consumption of CMC-Na and xanthans is 1:1;
Step 4) homogeneous 5min in the homogeneous emulsifying machine that is 10000rpm by deployed fruit squash at rotating speed, under the condition of 80kpa, carry out degassed, in 70 ℃-80 ℃, carry out sterile filling, filling front washing empty container, and with 95 ℃～100 ℃ vapours sterilization, 8～10min, canned rear seal-cover, sterilizing 30min in 80 ℃ of water-baths, is then cooled to normal temperature.
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| 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 |
| 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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| 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 |
| CN102228276B (en) * | 2011-05-12 | 2012-09-12 | 西北农林科技大学 | Method for processing common macrocarpium fruit health-care fruit juice drink |
| CN102805398B (en) * | 2011-05-17 | 2014-02-12 | 无棣金秋枣业科技有限公司 | Winter jujube pulp beverage and processing method thereof |
| CN102669782B (en) * | 2012-05-09 | 2014-04-02 | 陕西恒康生物科技有限公司 | Dogwood-containing functional solid instant powder drink and preparation method thereof |
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