CN1032457C - Manufacturing process for hippophae (rhamnoides) original juice powder - Google Patents
Manufacturing process for hippophae (rhamnoides) original juice powder Download PDFInfo
- Publication number
- CN1032457C CN1032457C CN 91103700 CN91103700A CN1032457C CN 1032457 C CN1032457 C CN 1032457C CN 91103700 CN91103700 CN 91103700 CN 91103700 A CN91103700 A CN 91103700A CN 1032457 C CN1032457 C CN 1032457C
- Authority
- CN
- China
- Prior art keywords
- juice
- tower
- powder
- preparation
- mentioned
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a preparation method for seabackthern original juice powder, which comprises pulp, juice and oil. The present invention has the method that seabackthern raw juice is firstly processed by fermentation and is emulsified; secondly, the seabackthern is dewatered and concentrated at lower than 45 DEG C and negative pressure, and dewatering time is less than 3 s; finally, 0.1 to 3% of tricalcium phosphate and 2 to 10% of dextrin are added in the concentrated juice so as to compound the solid content in the raw juice to 25 to 40 DEG BX, and the raw juice is sent to a tower for prepared into powder by internal spraying and drying. The temperature in the tower is 40 to 120 DEG C, and the negative pressure in the tower is-2 to 20 mmH2O. The seabackthern raw juice powder prepared by the method reserves major nutrition components, and the original flavor of the seabackthern can also be maintained after the powder is poured in boiling water.
Description
The invention belongs to fruit juice and become the pink collar territory, specifically a kind of preparation method who comprises fruit juice, particulate meat and the full composition Hippophae (rhamnoides) original juice powder of oil.
The content that sea buckthorn juice contains above-mentioned effective ingredient in abundant nutrition and the bioactivator, particularly Seabuckthorn Oil is higher.The medical effect of Seabuckthorn Oil has been well-known, and how further to develop the attention that the application of sea buckthorn fruit aspect life health care more and more is subjected to people.The sea-buckthorn consumable products of listing has jam, fruit juice etc. at present.Sea buckthorn juice is the same with other fruit juice to contain a large amount of moisture content.And along with the growth of resting period, the loss of its effective ingredient is very big, and the loss late of depositing 6 months its vitamin V c as the sea-buckthorn inspissated juice is about 50%.The Vc loss of Hippophae (rhamnoides) original juice is just bigger.Therefore single angle sea buckthorn juice from nutrition is difficult for stored for a long time.If can be with the drying one-tenth powder of Hippophae (rhamnoides) original juice, and can keep more active ingredient and will play a part positive to the Application and Development of sea buckthorn fruit.But wanting fruit juice or inspissated juice are directly become powder is the comparison difficulty.Existing fruit juice is with drying and crushing fruit powder again after a small amount of original fruit juice or inspissated juice and a large amount of white granulated sugar or the additives mixed mostly.Therefore, the active constituent content in this type of fruit powder seldom.Certainly have yet and adopt fruity flavor, pigment, white sugar to mix the fruit powder of back drying and crushing fully, but this not real dried fruit juice.
The purpose of this invention is to provide a kind of pulp, oil, the full composition of juice and preparation method Hippophae (rhamnoides) original juice powder that loss of effective components is less of comprising.
The basic skills that realizes the object of the invention is Hippophae (rhamnoides) original juice to be concentrated the back be dried to powder at utmost point short time internal spraying.Certainly also must solve following subject matter: (1) sea buckthorn juice and general fruit juice, as differences such as mandarin orange juice, cider, pineapple juice, the big and oil-containing of its viscosity.This is very disadvantageous for spraying into powder.The inventor draws through experiment, directly sprays with sea-buckthorn juice under suitable temperature and concentration, though atomizing better all can not be dried to powder.Therefore must manage to change the intrinsic characteristic of sea buckthorn juice, as reduce its viscosity and pulp, wet goods in the Normal juice are uniformly dispersed; (2) can not add a large amount of additives, otherwise just lose the meaning of original juice powder: (3) should reduce loss of active ingredients in the fruit juice to greatest extent.Should adopt lower treatment temperature for this reason as far as possible, shorten the fruit juice time of staying.
The preparation method of Hippophae (rhamnoides) original juice powder provided by the present invention the steps include:
1, sea-buchthorn fresh fruit is broken into slurry;
2, above-mentioned slurry is squeezed out Normal juice, this Normal juice comprises oil, particulate meat and juice;
3, in above-mentioned Normal juice, add wild yeasts liquid and carry out fermentation process, can will become the addition of pulvis to reduce to bottom line like this;
4, add soybean lecithin in the Normal juice after fermentation and carry out emulsification treatment, make it into homodisperse emulsion;
5, with above-mentioned emulsion in 45 ℃ with in and negative pressure under dehydration concentrate, dewatering time was less than 3 seconds;
6, in above-mentioned inspissated juice, add 0.1～3% tricalcium phosphate and 2～10% dextrin (becoming pulvis), the solid content of inspissated juice is formulated to 25～40 ° of BX, and (° BX is a diopter unit, here represent solid content in the fruit juice to be commonly called as concentration with it), in order to reduce viscosity.Avoid the finished product caking;
7. the concentrate after the above-mentioned allocation processing is sent in the tower spraying drying powder-forming under negative pressure.Its process conditions are:
(1) concentrate advances pressure tower 70～120Kg/Cm
2
(2) the interior temperature of tower is 40～120 ℃.But with 40～80 ℃ is best.
(3) negative pressure-2 in the tower～-20mmH
2O.
Greatly then fermentation time is short for the addition of wild yeasts liquid during above-mentioned fermentation process, but cost is higher, generally speaking the addition of wild yeasts with 1～2% for well.
Emulsifying agent is preferably selected soybean lecithin for use, and its addition is 0.1～2%.
The dehydration concentrator selects for use centrifugal-film evaporator to meet the demands.It is concentrated Hippophae (rhamnoides) original juice to be dewatered with the LZ centrifugal-film evaporator as the inventor, and dewatering time only is 1～2 second, and the VC loss is minimum; And adopt common inspissator, the VC loss of Hippophae (rhamnoides) original juice is bigger.
Added dextrin is preferably selected maltodextrin for use in the above-mentioned allocation processing, and addition is 2～8%, and the solid content of inspissated juice should be according to weather before dusting, and factors such as the quality of fructus hippophae add allotment if solid content is too high, the atomizing difficulty; Cross the low drying that is difficult to again.Generally speaking to be formulated to 30～35 ° of BX for well.
More than even being weight percentage of addition (down with) of each material.
Below in conjunction with example content of the present invention is described in further detail.
Example one
Sea-buchthorn fresh fruit 300kg poured into break into the pulp of granularity less than 8mm in the pulverizer, sending into the juice extractor Normal juice of squeezing out is 181Kg, sends into the sealing storage tank then, add wild yeasts liquid 2kg (being about 1.1%) earlier and carry out fermentation process, fermented juice 180.5kg; Add soybean lecithin 500g (being about 0.28%) again, send into the emulsification of high-pressure emulsification machine, get emulsification juice 180kg oily, that juice particulate meat three is dispersed into uniformity sea-buckthorn emulsification juice is sent into head tank, pumping into the LZ centrifugal-film evaporator dewaters under negative pressure, dehydration temperaturre is 40 ℃, and the time is 1 second.Get inspissated juice 32.5kg (being about 7.7%) and tricalcium phosphate 35kg (being about 0.11%) and carry out allocation processing, the solid content of handling back fruit juice is 33 ° of BX; To join fruit juice after the processing and send into and become powder in the spray drying tower, its process conditions are: fruit juice advances pressure tower 100kg; 110～120 ℃ of hot blast temperatures; Temperature is 80～90 ℃ in the tower; Negative pressure-10 in the tower～-13mmH
2O gets Hippophae (rhamnoides) original juice powder 19.5kg.Compare with sea-buchthorn fresh fruit, make that the VC total loss rate is 13% behind the powder.
Example two
Material outfit and operating condition are identical with example one before the spraying, and spray drying device is also identical with example one, just temperature in the tower is controlled at 50～60 ℃, and the VC total loss rate of gained Hippophae (rhamnoides) original juice powder is 11%, but the also corresponding decline of productivity ratio.
The loss of effective ingredient should adopt lower baking temperature, but productivity ratio descends as far as possible when reducing spray-drying, should increase the height of tower if will keep primary productive rate this moment, and this has increased equipment investment again, temperature generally is controlled at 40～80 ℃ for well in the comprehensive various factors, tower.
The present invention has adopted emulsification treatment to Hippophae (rhamnoides) original juice, the Seabuckthorn Oil three at the place of sea-buckthorn juice, particulate meat and effective ingredient elite is integrated, and is uniformly dispersed, thereby the Hippophae (rhamnoides) original juice powder of making reconstitute the back not stratified, not floating, do not precipitate; Temperature is lower when dehydration, and the time is of short duration, and carries out under negative pressure, thereby the touch opportunity of Normal juice and oxygen is few, and the loss late of effective ingredient is lower; This method does not add pigment, essence and other additives, and mouthfeel was good after the original juice powder of making reconstituted, and has kept local flavor, color and luster and the more nutrition of Hippophae (rhamnoides) original juice uniqueness.
Claims (6)
1. the preparation method of a Hippophae (rhamnoides) original juice powder is characterized in that:
(1) sea-buchthorn fresh fruit is broken into slurry;
(2) above-mentioned slurry is squeezed out Normal juice;
(3) in above-mentioned Normal juice, add wild yeasts liquid and carry out fermentation process;
(4) add soybean lecithin in the Normal juice after fermentation and carry out emulsification treatment, make it into homodisperse emulsion;
(5) above-mentioned emulsion is concentrated in 45 ℃ of following negative pressure dehydrations, dewatering time was less than 3 seconds;
(6) add 0.1～3% tricalcium phosphate and 2～10% dextrin in above-mentioned inspissated juice, the solid content of inspissated juice is formulated to 25～40 ° of BX, above addition is weight percentage;
(7) concentrate after the above-mentioned allocation processing is sent in the tower spraying drying powder-forming under negative pressure, its process conditions are:
(7.1) concentrate advances pressure tower 70～120Kg/cm
2,
(7.2) the interior temperature of tower is 40～120 ℃,
(7.3) negative pressure-2 in the tower～-20mmH
2O.
2. preparation method as claimed in claim 1, the percentage by weight that it is characterized in that the addition of wild yeast juice is 1～2%.
3. preparation method as claimed in claim 1, the percentage by weight that it is characterized in that said soybean lecithin addition is 0.1～2%.
4. as claim 1 or 2 or 3 described preparation methods, it is characterized in that said dextrin is a maltodextrin, the percentage by weight of its addition is 2～8%.
5. preparation method as claimed in claim 4, the solid content of inspissated juice is formulated to 30～35 ° of BX before it is characterized in that spraying.
6. preparation method as claimed in claim 4 is characterized in that temperature is 40～80 ℃ in the spray-dired tower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91103700 CN1032457C (en) | 1991-05-30 | 1991-05-30 | Manufacturing process for hippophae (rhamnoides) original juice powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91103700 CN1032457C (en) | 1991-05-30 | 1991-05-30 | Manufacturing process for hippophae (rhamnoides) original juice powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1057171A CN1057171A (en) | 1991-12-25 |
| CN1032457C true CN1032457C (en) | 1996-08-07 |
Family
ID=4906220
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 91103700 Expired - Fee Related CN1032457C (en) | 1991-05-30 | 1991-05-30 | Manufacturing process for hippophae (rhamnoides) original juice powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1032457C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054033C (en) * | 1993-01-01 | 2000-07-05 | 广西壮族自治区人民医院 | Anti-senility health-care wild grape beverage and its preparing method |
| CN1057217C (en) * | 1996-04-24 | 2000-10-11 | 厦门大学 | Seabuckthorn fruit yolk health oil and its producing method |
| CN1062429C (en) * | 1998-07-24 | 2001-02-28 | 北京江河沙棘(集团)公司 | Capsule health food containing powdered sea-buckthorn oil and producing method thereof |
| CN102743418A (en) * | 2011-04-21 | 2012-10-24 | 刘宝沛 | Seabuckthorn fruit oil powder and preparation method thereof |
| CN104041893B (en) * | 2014-04-11 | 2015-11-25 | 上海普缇康生物技术有限公司 | A kind of production method of the sea-buckthorn liquid that ferments |
| CN109770287A (en) * | 2019-01-02 | 2019-05-21 | 新疆康元生物科技股份有限公司 | A kind of sea buckthorn all-fruit powder and preparation method thereof |
| CN111004683A (en) * | 2019-12-26 | 2020-04-14 | 贵州中烟工业有限责任公司 | Sea-buckthorn fruit essence, production method of sea-buckthorn fruit essence and tobacco product |
| CN113475658A (en) * | 2021-07-21 | 2021-10-08 | 河北工程大学 | Low-acidity seabuckthorn fruit fermented raw stock and preparation method thereof |
-
1991
- 1991-05-30 CN CN 91103700 patent/CN1032457C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1057171A (en) | 1991-12-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101690596B (en) | Walnut powder and production method thereof | |
| CN107087694A (en) | A kind of Green health-preserving sweet osmanthus tea beverage and preparation method thereof | |
| CN105284987B (en) | A kind of U.S. rattan fruit energy stick | |
| CN101606667A (en) | A kind of preparation method of wolfberry fruit powder | |
| CN1032457C (en) | Manufacturing process for hippophae (rhamnoides) original juice powder | |
| CN105614134A (en) | Pheasant feed and preparation method thereof | |
| CN102178190A (en) | Whole red bayberry fruit powder and preparation method and serious fruit powder foods | |
| CN104366419A (en) | Special compound spicy seasoning oil for meat products and preparation method of seasoning oil | |
| CN104585282A (en) | Biscuit and preparation method thereof | |
| CN101390626B (en) | Process method of white clam fish ball | |
| CN105146664B (en) | Diet fiber drink and preparation method thereof | |
| CN1058606C (en) | Producing technology for fruit juice and walnut milk | |
| CN113349374A (en) | Peony seed oil peptide microcapsule powder | |
| CN1552231A (en) | Pumpkin ice-cream powder and preparing method thereof | |
| CN115777788A (en) | Composite protein walnut milk and production process thereof | |
| CN105087311A (en) | Blueberry cocktail and preparation method thereof | |
| CN106259748A (en) | A kind of health care Moringa cookies and preparation method thereof | |
| CN109123272A (en) | A kind of processing method of sea buckthorn juice | |
| CN104397695B (en) | A kind of sea cucumber lycopene tea polyphenol tablet and preparation method thereof | |
| CN107467415A (en) | The preparation method of environmental type shallow sea carp compound feed | |
| CN1154805A (en) | Vegetable instant noodles and making method thereof | |
| CN106901305B (en) | Pickled vegetable-flavor carmine radish powder and processing method thereof | |
| CN107912719B (en) | Method for producing Cantonese sausage with high unsaturated fatty acid by using camellia oil to partially replace lard oil | |
| CN111972673A (en) | Grapefruit whole fruit cellulose powder and production method and application thereof | |
| CN1038102C (en) | Lily juice and the prodn. method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |