CN103315343A - Hawthorn fruit syrup obtaining method, and processing technology for making fruit juice through using syrup - Google Patents
Hawthorn fruit syrup obtaining method, and processing technology for making fruit juice through using syrup Download PDFInfo
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- CN103315343A CN103315343A CN201310191875XA CN201310191875A CN103315343A CN 103315343 A CN103315343 A CN 103315343A CN 201310191875X A CN201310191875X A CN 201310191875XA CN 201310191875 A CN201310191875 A CN 201310191875A CN 103315343 A CN103315343 A CN 103315343A
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Abstract
The invention provides a hawthorn fruit syrup obtaining method, and a processing technology for making a fruit juice through using a syrup. The method and the technology can reserve the nutritional components and mouthfeel of hawthorn fruits. The hawthorn fruit syrup obtaining method comprises a step of immersing dried hawthorn fruit slices in 70-85DEG C water for a predetermined period of time, and a step of filtering to obtain the syrup. The hawthorn fruit juice processing technology comprises the following steps: 1, adding the syrup to additional components, and uniformly stirring to obtain a primarily finished fruit juice; 2, heating the primarily finished fruit juice to 100DEG C, and maintaining the temperature unchanged for 8-12min for sterilization; and 3, carrying out hot filling and heat sealing of the sterilized primarily-finished fruit juice, and cooling to obtain the final fruit juice. In the invention, the hawthorn fruit syrup is obtained through extracting at a low temperature, so the nutritional components and mouthfeel of the hawthorn fruits are fully reserved; and the unique filling and sealing technologies are adopted, so the bacterial growth in a bottle is reduced, and a very good practicality is possessed.
Description
Technical field
The invention belongs to the food-making technology field, specially refer to a kind of haw juice magma preparation method and use the processing technology that this magma is made fruit juice.
Background technology
The fruit of hawthorn is rich in nutrition, contain protein, fat, carbohydrate, calcium, phosphorus, carrotene, thiamine, riboflavin, vitamin c, pectic substance, haematochrome and multiple tartaric acid etc., edible all very high with medical value, be defined as medicine-food two-purpose food by health ministry.The triterpene that hawthorn contains and flavones ingredient, have strengthen and regulate cardiac muscle, increase coronary blood flow, reduce serum cholesterol, the special result of the blood fat that reduces blood pressure.Often drink haw juice and can play good health-care effect.
Because the moisture in the hawthorn is lower than the fruit such as orange, therefore can't adopt the method for making beating glue mill to extract haw juice, the method for present extraction haw juice is extraction, hawthorn need to be boiled for a long time, but this kind method can be destroyed the nutritional labeling of hawthorn, affects mouthfeel.
Summary of the invention
The objective of the invention is to propose a kind of haw juice magma preparation method and use the processing technology that this magma is made fruit juice, this kind method and technique can keep nutritional labeling and the mouthfeel of hawthorn.
Haw juice magma preparation method of the present invention is that the hawthorn dry plate is immersed in the scheduled time in 70 ℃～85 ℃ the water, then filters, and obtains fruit juice magma.Carry out at a lower temperature lixiviate, can avoid destroying nutritional labeling and the mouthfeel of hawthorn; And hot filling can carry out re-pasteurization to bottle, and hot-seal can make and produce certain vacuum in the bottle, avoids growing of bacterium.
Further, be water and hawthorn dry plate to be placed in the closed container heat in the above-mentioned haw juice magma preparation method, and this container is remained under the low pressure condition, thereby make the water in the container remain on fluidized state.Water management is seethed with excitement at a lower temperature, can utilize the water wave rolling and the bubble that produce to accelerate the nutriment in the hawthorn dry plate is transferred in the water, and can not resemble and produce too much dregs traditional agitating mode, affect follow-up filtration.
Further, in the above-mentioned haw juice magma preparation method, adopt the above filter-cloth filtering of 300 orders, to reduce the dregs in the fruit juice, improve mouthfeel.
Further, in the above-mentioned haw juice magma preparation method, the hawthorn dry plate obtains after hawthorn is passed through flushing, section, drying, and its moisture is lower than 10%.Specifically, the weight ratio of hawthorn dry plate and water is 1:8～12.
Haw juice processing technology of the present invention comprises the steps:
A: stir after the fruit juice magma that will utilize above-mentioned haw juice magma preparation method to obtain adds supplementary element, obtain just finished product fruit juice;
B: first finished product fruit juice is heated to 100 ℃, continues 8～12 minutes, carry out sterilization;
C: the first finished product fruit juice after the sterilization is carried out hot filling and hot-seal, obtain finished product fruit juice after the cooling.
Above-mentioned haw juice can support Sugarless type and low-sugar type, and to improve mouthfeel, wherein: in the fruit juice making of Sugarless type, the described supplementary element of A step is Sucralose, and wherein the weight ratio of Sucralose and hawthorn dry plate is 1:1200～1800; In the fruit juice making of low-sugar type, the described supplementary element of A step is Sucralose and white granulated sugar, and wherein the weight ratio of Sucralose and hawthorn dry plate is 1:2500～3500, and the weight ratio of white granulated sugar and hawthorn dry plate is 1:3～5.
Further, the first finished product fruit juice that also will obtain as required in the described A step carries out the moisturizing dilution, so that its concentration meets the requirements.
Further, in the described C step, carry out can being higher than under 90 ℃ the temperature conditions, and under the temperature conditions more than 80 ℃ with the bottle sealing, then bottle is inverted cooling.Bottle is inverted cooling can utilize the high temperature of fruit juice to kill the bacterium of bottle mouth position.
The present invention carries out lixiviate at a lower temperature, obtains haw juice magma, has fully kept nutritional labeling and the mouthfeel of hawthorn, and has adopted unique can and packaging technology, can reduce the bacteria breed in the bottle, has good practicality.
The specific embodiment
Below by the description to embodiment, the effect of the mutual alignment between the shape of the specific embodiment of the present invention such as related each member, structure, the each several part and annexation, each several part and operation principle etc. are described in further detail.
Embodiment 1:
The haw juice magma preparation method of the present embodiment is as follows:
Hawthorn through washing, cut into slices, dry or drying, is obtained moisture and is lower than 10% hawthorn dry plate; The water of the hawthorn dry plate of 150KG and 1.5 tons is placed in the closed container heats, and utilize air-extractor that the air pressure of this container is remained under the low pressure condition of 0.75～1MPa, thereby make the water in the container in the time of 70 ℃～85 ℃, remain on fluidized state, adopt the above filter-cloth filtering of 300 orders after one hour, obtain fruit juice magma.
The Sugarless type hawthorn juice processing technique of the present embodiment comprises the steps:
A: stir after above-mentioned fruit juice magma being added the Sucralose of 0.1Kg, obtain just finished product fruit juice, and first finished product fruit juice is carried out the moisturizing dilution, making the weight of the first finished product fruit juice after the dilution is 1 ton;
B: first finished product fruit juice is heated to 100 ℃, continues 10 minutes, carry out sterilization;
C: the first finished product fruit juice after the sterilization is carried out can under 90 ℃ temperature conditions, and under the temperature conditions more than 80 ℃, bottle is sealed, then bottle is inverted cooling, obtain finished product fruit juice after the cooling.
Embodiment 2:
The haw juice magma preparation method of the present embodiment is as follows:
Hawthorn through washing, cut into slices, dry or drying, is obtained moisture and is lower than 10% hawthorn dry plate; The water of the hawthorn dry plate of 150KG and 1.5 tons is placed in the closed container heats, and utilize air-extractor that the air pressure of this container is remained under the low pressure condition of 0.75～1MPa, thereby make the water in the container in the time of 70 ℃～85 ℃, remain on fluidized state, adopt the above filter-cloth filtering of 300 orders after one hour, obtain fruit juice magma.
The low-sugar type haw juice processing technology of the present embodiment comprises the steps:
A: fruit juice magma is added the Sucralose of 0.05Kg, stir after adding the white granulated sugar of 40Kg again, obtain just finished product fruit juice, and first finished product fruit juice is carried out the moisturizing dilution, making the weight of the first finished product fruit juice after the dilution is 1 ton;
B: first finished product fruit juice is heated to 100 ℃, continues 10 minutes, carry out sterilization;
C: the first finished product fruit juice after the sterilization is carried out can under 90 ℃ temperature conditions, and under the temperature conditions more than 80 ℃, bottle is sealed, then bottle is inverted cooling, obtain finished product fruit juice after the cooling.
Claims (10)
1. the preparation method of a haw juice magma is characterized in that the hawthorn dry plate is immersed in the scheduled time in 70 ℃～85 ℃ the water, then filters, and obtains fruit juice magma.
2. the preparation method of haw juice magma according to claim 1 is characterized in that water and hawthorn dry plate be placed in the closed container and heats, and this container is remained under the low pressure condition, thereby makes the water in the container remain on fluidized state.
3. the preparation method of haw juice magma according to claim 1 and 2 is characterized in that the filter-cloth filtering that adopts 300 orders above.
4. the preparation method of haw juice magma according to claim 1 and 2 is characterized in that obtaining after described hawthorn dry plate is with the flushing of hawthorn process, section, drying, and its moisture is lower than 10%.
5. the preparation method of haw juice magma according to claim 4, the weight ratio that it is characterized in that described hawthorn dry plate and water is 1:8～12.
6. a haw juice processing technology is characterized in that comprising the steps:
A: stir after the fruit juice magma that will utilize claim 1 or 2 described methods to obtain adds supplementary element, obtain just finished product fruit juice;
B: first finished product fruit juice is heated to 100 ℃, continues 8～12 minutes, carry out sterilization;
C: the first finished product fruit juice after the sterilization is carried out hot filling and hot-seal, obtain finished product fruit juice after the cooling.
7. haw juice processing technology according to claim 6 is characterized in that in the described A step, described supplementary element is Sucralose, and wherein the weight ratio of Sucralose and hawthorn dry plate is 1:1200～1800.
8. haw juice processing technology according to claim 6, it is characterized in that in the described A step, described supplementary element is Sucralose and white granulated sugar, and wherein the weight ratio of Sucralose and hawthorn dry plate is 1:2500～3500, and the weight ratio of white granulated sugar and hawthorn dry plate is 1:3～5.
9. haw juice processing technology according to claim 6 is characterized in that the first finished product fruit juice that also will obtain as required in the described A step carries out the moisturizing dilution.
10. haw juice processing technology according to claim 6 is characterized in that in the described C step, carries out can being higher than under 90 ℃ the temperature conditions, and under the temperature conditions more than 80 ℃ with the bottle sealing, then bottle is inverted cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310191875XA CN103315343A (en) | 2013-05-22 | 2013-05-22 | Hawthorn fruit syrup obtaining method, and processing technology for making fruit juice through using syrup |
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| CN201310191875XA CN103315343A (en) | 2013-05-22 | 2013-05-22 | Hawthorn fruit syrup obtaining method, and processing technology for making fruit juice through using syrup |
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| CN103315343A true CN103315343A (en) | 2013-09-25 |
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| CN201310191875XA Pending CN103315343A (en) | 2013-05-22 | 2013-05-22 | Hawthorn fruit syrup obtaining method, and processing technology for making fruit juice through using syrup |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598645A (en) * | 2013-11-17 | 2014-02-26 | 陶峰 | Production method for crataegus pinnatifida bunge and apple juice |
| CN103610170A (en) * | 2013-11-17 | 2014-03-05 | 陶峰 | Making method for thick hawthorn juice |
| CN103610190A (en) * | 2013-11-27 | 2014-03-05 | 余永跃 | Processing method of hawthorn juice |
| CN103637296A (en) * | 2013-11-25 | 2014-03-19 | 张俊辉 | Manufacturing method of haw condensed juice |
| CN104000259A (en) * | 2014-06-19 | 2014-08-27 | 河北栗源食品有限公司 | Method for processing novel haw juice beverage |
| CN112868855A (en) * | 2021-02-24 | 2021-06-01 | 李松生 | Formula of cane sugar-free hawthorn tea with digestion promoting function and preparation method of cane sugar-free hawthorn tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127095A (en) * | 1995-08-23 | 1996-07-24 | 付国彬 | Producing process of haw juice beverage |
| JP2001145474A (en) * | 1999-11-18 | 2001-05-29 | Nikken Foods Co Ltd | Antioxidative and immune-improving beverage and method for producing the same |
-
2013
- 2013-05-22 CN CN201310191875XA patent/CN103315343A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127095A (en) * | 1995-08-23 | 1996-07-24 | 付国彬 | Producing process of haw juice beverage |
| JP2001145474A (en) * | 1999-11-18 | 2001-05-29 | Nikken Foods Co Ltd | Antioxidative and immune-improving beverage and method for producing the same |
Non-Patent Citations (3)
| Title |
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| 王颜杰，等: "山楂片浸提制汁新工艺研究", 《河南科技学院学报(自然科学版)》 * |
| 石启龙，等: "山楂汁饮料加工工艺研究", 《食品工业科技》 * |
| 石启龙，等: "山楂汁饮料的制作工艺", 《中国果菜》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598645A (en) * | 2013-11-17 | 2014-02-26 | 陶峰 | Production method for crataegus pinnatifida bunge and apple juice |
| CN103610170A (en) * | 2013-11-17 | 2014-03-05 | 陶峰 | Making method for thick hawthorn juice |
| CN103637296A (en) * | 2013-11-25 | 2014-03-19 | 张俊辉 | Manufacturing method of haw condensed juice |
| CN103610190A (en) * | 2013-11-27 | 2014-03-05 | 余永跃 | Processing method of hawthorn juice |
| CN104000259A (en) * | 2014-06-19 | 2014-08-27 | 河北栗源食品有限公司 | Method for processing novel haw juice beverage |
| CN112868855A (en) * | 2021-02-24 | 2021-06-01 | 李松生 | Formula of cane sugar-free hawthorn tea with digestion promoting function and preparation method of cane sugar-free hawthorn tea |
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Application publication date: 20130925 |