CN103404924A - Method for preparing concentrated cloudy jujube juice - Google Patents
Method for preparing concentrated cloudy jujube juice Download PDFInfo
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- CN103404924A CN103404924A CN201310370250XA CN201310370250A CN103404924A CN 103404924 A CN103404924 A CN 103404924A CN 201310370250X A CN201310370250X A CN 201310370250XA CN 201310370250 A CN201310370250 A CN 201310370250A CN 103404924 A CN103404924 A CN 103404924A
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Abstract
The invention discloses a method for preparing concentrated cloudy jujube juice. The method takes dried jujubes as a raw material and comprises the following steps of washing and selecting the dried jujubes, pre-boiling the dried jujubes at the temperature of 95 DEG C in a continuous pre-boiling machine for 25-30 minutes, removing jujube stones, pulping, cooling pulp and carrying out pulp enzymolysis; separating to obtain raw cloudy jujube juice through a horizontal spiral separator; and carrying out disc separation and concentration to obtain the concentrated cloudy jujube juice with the soluble solid content of 60-65 Brix. The concentrated cloudy jujube juice is deep tea red, has a uniform color, thick jujube aroma, sweet taste and no off-smell, has trace amounts of sediments, does not have exogenous impurities, and does not contain chippings such as jujube peel and stones.
Description
Technical field
The invention belongs to fruit and vegetable juice processing technical control territory, relate to the preparation method of the turbid juice of a kind of concentrated jujube.
Background technology
Jujube originates in China, and the cultivation history of existing more than 4000 year, be the fruit of Rhamnaceae jujube, is again red date, magnificent jujube, dry jujube.Color and luster is scarlet, skin is thin, meat is thick, core is little, the sweet and refreshing delicate fragrance of taste, and has higher nutritive value.
Jujube is rich in carbohydrate, protein, fat, carrotene, B family vitamin, vitamin C, citrin and the nutritional labelings such as calcium, phosphorus, iron and CAMP.Wherein ascorbic content comes out at the top in fruit, and vitamin king's laudatory title is arranged.
The traditional Chinese medical science thinks, the jujube flavor is sweet, warm in nature, tonifying middle-Jiao and Qi is arranged, nourishing blood and tranquilization, the effects such as born fluid, antidote poison.Red date also contains triterpene compound and CAMP, and stronger anticancer, anti-allergic effects are arranged.
The concentrated jujube juice product of current beverage class about jujube is mainly the concentrated clear juice of jujube, due to the relation of processing technology, makes the original nutritional labeling of jujube and mouthfeel loss larger.
Summary of the invention
The problem that the present invention solves is to provide the preparation method of the turbid juice of a kind of concentrated jujube, has farthest kept nutritional labeling, jujube perfume (or spice) and the local flavor of jujube, meets popular delicious food, nutrition, natural, healthy real demand.
The present invention is achieved through the following technical solutions:
The preparation method of the turbid juice of a kind of concentrated jujube comprises the following steps:
1), after dry jujube is fully cleaned and chooses, add the pure water of 3-5 times 40-80 ℃ of dry jujube quality, and after under 85-95 ℃ of condition, precooking 20-30 minute, the jujube after precooking is transported to stoner;
2) the jujube stoning fragmentation of stoner after precooking, obtain the jujube slurry;
The jujube slurry that 3) will obtain is cooled to 45-55 ℃, then adds the pulp enzyme, enzymolysis 30-60min;
4) jujube after enzymolysis slurry is sent into to horizontal screw centrifuge and is separated and get juice, remaining jujube slag is added to 0.5-1.0 times of 40-80 ℃ of pure water of its quality, again by horizontal screw centrifuge, carry out secondary separation and get juice, the jujube juice of twice gained of merging;
5) the jujube juice obtained after the separation filters by vibratory sieve;
6) the jujube juice after the filtration enters enzymatic vessel, and add pectase, amylase and cellulase and carry out enzymolysis, temperature 45-55 ℃, the time keeps 60-90min;
7) the jujube juice after the enzymolysis end separates by disc separator, and rotating speed is 3000-4000 rev/min;
8) to carry out vacuum-concentrcted to soluble solid content be 60-65Brix to the jujube juice after separating, and obtains the concentrated turbid juice of jujube, and be cooled to below 15 ℃;
9) will concentrate the turbid juice of jujube and carry out pasteurization, sterilization temperature is 80-90 ℃, sterilizing time 30-60 second, carries out after cooling filling.
After described dry jujube rehydration, be to precook with the continuous cooking machine, temperature is 85-95 ℃, and the time is 20-30min.
Described jujube slurry is undertaken cooling by the pulp cooler, chilling temperature is to 45-55 ℃.
Described jujube slurry with the pulp enzyme to 200-250ppm, enzymolysis 30-60min under 45-55 ℃ of condition.
Described the jujube slurry is with utilizing the horizontal screw centrifuge separation to get juice after pulp enzyme enzymolysis, and the control parameter is:
Disengagement zone length: the long 1.5～2m of rotary drum, 80 °～85 ° of dry section cone angles; Inlet amount 2000～4000kg/ hour, material dilution factor 2000～4000kg; The rotating speed of horizontal screw centrifuge is controlled at 5000～8000 rev/mins.
The jujube juice obtained after described separation filters by 80 purpose vibratory sieves; After filtration, also carry out a pasteurize, sterilizing time 1～2min.
Described filtered jujube juice, under 45-55 ℃ of condition, adds the pectase of 200-250ppm, the amylase of 30-50ppm and the cellulase of 30-50ppm and carries out enzymolysis, keeps 60-90min.
Described jujube juice after enzymolysis, after pectin and starch all are negative, separate by centrifugal separator far away, and rotating speed is controlled at 3000-4000 rev/min, flow-control the 12-15 ton/hour.
It is under 110-130mbar pressure that fruit juice after described separation carries out vacuum-concentrcted, through after three temperature stages concentrated, obtaining soluble solid content, be the 60-65Brix product successively, wherein an effect evaporating temperature is 85-90 ℃, two effect evaporating temperatures are 75-80 ℃, and the triple effect evaporation temperature is 55-60 ℃.
The dry jujube adopted is that the thin meat of skin is thick, the fruit macronucleus is little, raw material that sugar content is high, and color and luster and local flavor are normal, without rotting, without going mouldy, without disease and pest, free from admixture, without the doping of the foreign matters such as silt wherein, rejects disease, worm, rotten jujube and the wind jujube that falls; After dry jujube is fully cleaned and chooses, with elevator, dry jujube is transported in the continuous cooking machine and precooks.
Compared with prior art, the present invention has following useful technique effect:
The preparation method of the turbid juice of concentrated jujube provided by the invention, through dry jujube precook, pulp enzymolysis, sleeping spiral shell separate and get the process such as juice, fruit juice enzymolysis, when having improved crushing juice rate, reduced the viscosity of jujube slurry, is easy to squeeze the juice, and reduced the fruit loss-rate.The concentrated turbid juice product of jujube, be a kind of nutritious jujube deep processed product, farthest kept nutritional labeling, jujube perfume (or spice) and the local flavor of jujube.Meet popular delicious food, nutrition, natural, healthy real demand, have good market prospects.
The preparation method of the turbid juice of concentrated jujube provided by the invention, through sleeping spiral shell, separate get juice, without ultrafiltration, retained more the solid content of jujube, also farthest retained nutritional labeling and the local flavor of jujube.Multi-effect concentration under the vacuum decompression condition, retained nutritional labeling and the local flavor of product as much as possible.
The dark congo red look of the turbid juice product of concentrated jujube prepared by the present invention, distinguish the flavor of sweet, and the color and luster uniformity, be nontransparent shape, allowed the microprecipitation thing, without macroscopic exogenous impurity; Soluble solid content >=60.0Brix, (20 ℃ of refractometries), total acid (in malic acid) >=0.1%, pectin, starch are negative; It is 11.5Brix that inspissated juice is diluted to soluble solid, and this fruit juice should have the intrinsic fragrance of jujube and flavour, free from extraneous odour.
The accompanying drawing explanation
Fig. 1 is process flow diagram of the present invention.
The specific embodiment
The present invention is described in further detail below in conjunction with specific embodiment, and the explanation of the invention is not limited.
Embodiment 1
Referring to Fig. 1, the preparation method of the turbid juice of a kind of concentrated jujube comprises the following steps:
1, the selection of raw material, cleaning
1.1 dry jujube is checked and accepted: the raw material that the thin meat of skin is thick, the fruit macronucleus is little, sugar content is high, color and luster and local flavor are normal, without rotting, without going mouldy, without disease and pest, free from admixture, without the doping of the foreign matters such as silt wherein, reject disease, worm, rotten jujube and the wind jujube that falls;
1.2 the dry jujube after checking and accepting utilizes Belt Conveying to clean for the first time to bubble cleaner, then enters roller thick stick sorting table and chooses, except preventing or cure a disease, worm, rotten jujube and wind fall jujube and foreign material;
1.3 the dry jujube after selection enters the cylinder fruit washing machine by a scraper lifting machine and cleans for the second time, then enters the continuous cooking machine and precooks.
2, raw material precooks
2.1 the dry jujube after cleaning is transported in the continuous cooking machine with wired belt conveyer, and adds wherein the pure water of 3 times 40 ℃ of dry jujube quality;
2.2 utilize the continuous cooking machine to make dry jujube after under 85 ℃ of conditions, precooking 30 minutes, the jujube after precooking and water be transported to stoner simultaneously.
3, stoning making beating
Jujube stoning fragmentation after stoner will be precooked, obtain the jujube slurry; The mesh 2mm of stoning, particle size after cracking is controlled at 2-4mm.
4, pulp is cooling
The jujube slurry obtained is cooled to 45-55 ℃ by the pulp cooler, then enters the pulp tank.
5, pulp enzymolysis
In the pulp tank, carry out enzymolysis with pulp enzyme 200ppm, temperature remains on 45-55 ℃, enzymolysis time 60min.
6, squeeze the juice
11,6.1 jujube slurries after the pulp enzymolysis is finished are sent into horizontal screw centrifuge and are separated and get juice; The control parameter is:
Disengagement zone length: the long 1.5～2m of rotary drum, 80 °～85 ° of dry section cone angles; Inlet amount 2000～4000kg/ hour, material dilution factor 2000～4000kg; The rotating speed of horizontal screw centrifuge is controlled at 5000～8000 rev/mins;
6.2 the jujube slag that will obtain with the pure water of 0.5 times of jujube slag amount, adds and again by horizontal screw centrifuge, carries out secondary separation and get juice, merges the jujube juice of twice gained.
7, fruit juice filters
The jujube juice obtained after separation filters by 80 purpose vibratory sieves.
8, front bar kills
Jujube juice after filtration carries out front bar and kills, and 80 ℃ of temperature are incubated 60 seconds; Then fast cooling is to 45-55 ℃.
9, fruit juice enzymolysis
9.1 the jujube juice after filtering enters enzymatic vessel, the cellulase that adds 200ppm pectase and 30ppm amylase and 30ppm carries out enzymolysis, temperature 45-55 ℃, and the time keeps 90min;
9.2 enzymolysis carries out the check of pectin and starch after finishing, only have the jujube juice that pectin, starch are negative fully just can enter subsequent processing---disc separator separates, otherwise the consumption of proper extension time or increasing enzyme.
10, centrifugation
Jujube juice after enzymolysis finishes directly enters disc separator to be separated, and rotating speed is 3000 rev/mins.
11, concentrated
11.1 evaporating through vacuum decompression after separating, be concentrated into soluble solid content 60-65Brix by jujube juice, wherein an effect evaporating temperature is 85-95 ℃, and two effect evaporating temperatures are 65-75 ℃, and the triple effect evaporation temperature is 55-65 ℃, and pressure is 110-120mbar;
11.2 the jujube juice after concentrated, will concentrate jujube juice by cooler cooling, outlet temperature≤15 ℃, then enter finished pot.
12, rear bar kills
To concentrate the turbid juice of jujube and carry out pasteurization, sterilization temperature is 80 ℃, and sterilizing time 60 seconds carries out after cooling filling.
13, filling
The concentrated turbid juice of jujube carries out filling with aseptic filler, filling weight is controlled with mass flowmenter; Packing is outer steel drum, liner one deck PE bag, and inside is sterile bag.
14, store
Be stored in-18 ℃ of freezers.
Embodiment 2
Referring to Fig. 1, the preparation method of the turbid juice of a kind of concentrated jujube comprises the following steps:
1, the selection of raw material, cleaning
1.1 dry jujube is checked and accepted: the raw material that the thin meat of skin is thick, the fruit macronucleus is little, sugar content is high, color and luster and local flavor are normal, without rotting, without going mouldy, without disease and pest, free from admixture, without the doping of the foreign matters such as silt wherein, reject disease, worm, rotten jujube and the wind jujube that falls;
1.2 the dry jujube after checking and accepting utilizes Belt Conveying to clean for the first time to bubble cleaner, then enters roller thick stick sorting table and chooses, except preventing or cure a disease, worm, rotten jujube and wind fall jujube and foreign material;
1.3 the dry jujube after selection enters the cylinder fruit washing machine by a scraper lifting machine and cleans for the second time, then enters the continuous cooking machine and precooks.
2, raw material precooks
2.1 the dry jujube after cleaning is transported in the continuous cooking machine with wired belt conveyer, and adds wherein the pure water of 4 times 60 ℃ of dry jujube quality;
2.2 utilize the continuous cooking machine to make dry jujube after under 90 ℃ of conditions, precooking 25 minutes, the jujube after precooking and water be transported to stoner simultaneously.
3, stoning making beating
Jujube stoning fragmentation after stoner will be precooked, obtain the jujube slurry; The mesh 3mm of stoning, particle size after cracking is controlled at 2-4mm.
4, pulp is cooling
The jujube slurry obtained is cooled to 45-55 ℃ by the pulp cooler, then enters the pulp tank.
5, pulp enzymolysis
In the pulp tank, carry out enzymolysis with pulp enzyme 220ppm, temperature remains on 45-55 ℃, time 45min.
6, squeeze the juice
6.1 the jujube slurry after the pulp enzymolysis is finished is sent into horizontal screw centrifuge, separate and get juice; The control parameter is:
Disengagement zone length: the long 1.5～2m of rotary drum, 80 °～85 ° of dry section cone angles; Inlet amount 2000～4000kg/ hour, material dilution factor 2000～4000kg; The rotating speed of horizontal screw centrifuge is controlled at 5000～8000 rev/mins;
6.2 the jujube slag that will obtain with the pure water of 0.8 times of jujube slag amount, adds and again by horizontal screw centrifuge, carries out secondary separation and get juice, merges the jujube juice of twice gained.
7, fruit juice filters
The jujube juice obtained after separation filters by 80 purpose vibratory sieves.
8, front bar kills
Jujube juice after filtration carries out front bar and kills, and 85 ℃ of temperature are incubated 60 seconds; Then fast cooling is to 45-55 ℃.
9, fruit juice enzymolysis
9.1 the jujube juice after filtering enters enzymatic vessel, the cellulase that adds 220ppm pectase and 40ppm amylase and 40ppm carries out enzymolysis, temperature 45-55 ℃, and the time keeps 75min;
9.2 enzymolysis carries out the check of pectin and starch after finishing, only have the jujube juice that pectin, starch are negative fully just can enter subsequent processing---disc separator separates, otherwise the consumption of proper extension time or increasing enzyme.
10, centrifugation
Jujube juice after enzymolysis finishes directly enters disc separator to be separated, and rotating speed is 3500 rev/mins.
11, concentrated
11.1 evaporating through vacuum decompression after separating, be concentrated into soluble solid content 60-65Brix by jujube juice, wherein an effect evaporating temperature is 85-95 ℃, and two effect evaporating temperatures are 65-75 ℃, and the triple effect evaporation temperature is 55-65 ℃, and pressure is 110-120mbar;
11.2 the jujube juice after concentrated, will concentrate jujube juice by cooler cooling, outlet temperature≤15 ℃, then enter finished pot.
12, rear bar kills
To concentrate the turbid juice of jujube and carry out pasteurization, sterilization temperature is 85 ℃, and sterilizing time 60 seconds carries out after cooling filling.
13, filling
The concentrated turbid juice of jujube carries out filling with aseptic filler, filling weight is controlled with mass flowmenter; Packing is outer steel drum, liner one deck PE bag, and inside is sterile bag.
14, store
Be stored in-18 ℃ of freezers.
Embodiment 3
Referring to Fig. 1, the preparation method of the turbid juice of a kind of concentrated jujube comprises the following steps:
1, the selection of raw material, cleaning
1.1 dry jujube is checked and accepted: the raw material that the thin meat of skin is thick, the fruit macronucleus is little, sugar content is high, color and luster and local flavor are normal, without rotting, without going mouldy, without disease and pest, free from admixture, without the doping of the foreign matters such as silt wherein, reject disease, worm, rotten jujube and the wind jujube that falls;
1.2 the dry jujube after checking and accepting utilizes Belt Conveying to clean for the first time to bubble cleaner, then enters roller thick stick sorting table and chooses, except preventing or cure a disease, worm, rotten jujube and wind fall jujube and foreign material;
1.3 the dry jujube after selection enters the cylinder fruit washing machine by a scraper lifting machine and cleans for the second time, then enters the continuous cooking machine and precooks.
2, raw material precooks
2.1 the dry jujube after cleaning is transported in the continuous cooking machine with wired belt conveyer, and adds wherein the pure water of 5 times 80 ℃ of dry jujube quality;
2.2 utilize the continuous cooking machine to make dry jujube after under 95 ℃ of conditions, precooking 20 minutes, the jujube after precooking and water be transported to stoner simultaneously.
3, stoning making beating
Jujube stoning fragmentation after stoner will be precooked, obtain the jujube slurry; The mesh 4mm of stoning, particle size after cracking is controlled at 2-4mm.
4, pulp is cooling
The jujube slurry obtained is cooled to 45-55 ℃ by the pulp cooler, then enters the pulp tank.
5, pulp enzymolysis
In the pulp tank, carry out enzymolysis with pulp enzyme 250ppm, temperature remains on 45-55 ℃, time 30min.
6, squeeze the juice
6.1 the jujube slurry after the pulp enzymolysis is finished is sent into horizontal screw centrifuge, separate and get juice; The control parameter is:
Disengagement zone length: the long 1.5～2m of rotary drum, 80 °～85 ° of dry section cone angles; Inlet amount 2000～4000kg/ hour, material dilution factor 2000～4000kg; The rotating speed of horizontal screw centrifuge is controlled at 5000～8000 rev/mins;
6.2 the jujube slag that will obtain with the pure water of 1 times of jujube slag amount, adds and again by horizontal screw centrifuge, carries out secondary separation and get juice, merges the jujube juice of twice gained.
7, fruit juice filters
The jujube juice obtained after separation filters by 80 purpose vibratory sieves.
8, front bar kills
Jujube juice after filtration carries out front bar and kills, and 90 ℃ of temperature are incubated 60 seconds; Then fast cooling is to 45-55 ℃.
9, fruit juice enzymolysis
9.1 the jujube juice after filtering enters enzymatic vessel, the cellulase that adds 250ppm pectase and 50ppm amylase and 50ppm carries out enzymolysis, temperature 45-55 ℃, and the time keeps 60min;
9.2 enzymolysis carries out the check of pectin and starch after finishing, only have the jujube juice that pectin, starch are negative fully just can enter subsequent processing---disc separator separates, otherwise the consumption of proper extension time or increasing enzyme.
10, centrifugation
Jujube juice after enzymolysis finishes directly enters disc separator to be separated, and rotating speed is 4000 rev/mins.
11, concentrated
11.1 evaporating through vacuum decompression after separating, be concentrated into soluble solid content 60-65Brix by jujube juice, wherein an effect evaporating temperature is 85-95 ℃, and two effect evaporating temperatures are 65-75 ℃, and the triple effect evaporation temperature is 55-65 ℃, and pressure is 110-120mbar;
11.2 the jujube juice after concentrated, will concentrate jujube juice by cooler cooling, outlet temperature≤15 ℃, then enter finished pot.
12, rear bar kills
To concentrate the turbid juice of jujube and carry out pasteurization, sterilization temperature is 90 ℃, and sterilizing time 60 seconds carries out after cooling filling.
13, filling
The concentrated turbid juice of jujube carries out filling with aseptic filler, filling weight is controlled with mass flowmenter; Packing is outer steel drum, liner one deck PE bag, and inside is sterile bag.
14, store
Be stored in-18 ℃ of freezers.
The prepared turbid juice of concentrated jujube should meet following sense organ and physical and chemical index:
1, sense organ requirement
The regulation that should meet table 1
The requirement of table 1 sensation
2, physical and chemical index
The regulation that should meet table 2
Table 2 physical and chemical index
| Soluble solid (20 ℃, with refractometer)/% | 60.0-65.0 |
| Titratable acid (in malic acid)/% >= | 0.2 |
| The pectin test | Negative |
| The starch examination | Negative |
| Insoluble solid content/%(v/v)≤ | 3.0 |
Claims (10)
1. the preparation method of the turbid juice of concentrated jujube, is characterized in that, comprises the following steps:
1), after dry jujube is fully cleaned and chooses, add the pure water of 3-5 times 40-80 ℃ of dry jujube quality, and after under 85-95 ℃ of condition, precooking 20-30 minute, the jujube after precooking is transported to stoner;
2) the jujube stoning fragmentation of stoner after precooking, obtain the jujube slurry;
The jujube slurry that 3) will obtain is cooled to 45-55 ℃, then adds the pulp enzyme, enzymolysis 30-60min;
4) jujube after enzymolysis slurry is sent into to horizontal screw centrifuge and is separated and get juice, remaining jujube slag is added to 0.5-1.0 times of 40-80 ℃ of pure water of its quality, again by horizontal screw centrifuge, carry out secondary separation and get juice, the jujube juice of twice gained of merging;
5) the jujube juice obtained after the separation filters by vibratory sieve;
6) the jujube juice after the filtration enters enzymatic vessel, and add pectase, amylase and cellulase and carry out enzymolysis, temperature 45-55 ℃, the time keeps 60-90min;
7) the jujube juice after the enzymolysis end separates by disc separator, and rotating speed is 3000-4000 rev/min;
8) to carry out vacuum-concentrcted to soluble solid content be 60-65Brix to the jujube juice after separating, and obtains the concentrated turbid juice of jujube, and be cooled to below 15 ℃;
9) will concentrate the turbid juice of jujube and carry out pasteurization, sterilization temperature is 80-90 ℃, sterilizing time 30-60 second, carries out after cooling filling.
2. the preparation method of the turbid juice of concentrated jujube as claimed in claim 1, is characterized in that, is to precook with the continuous cooking machine after described dry jujube rehydration, and temperature is 85-95 ℃, and the time is 20-30min.
3. the preparation method of the turbid juice of concentrated jujube as claimed in claim 1, is characterized in that, described jujube slurry is undertaken cooling by the pulp cooler, and chilling temperature is to 45-55 ℃.
4. the preparation method of the turbid juice of concentrated jujube as claimed in claim 1, is characterized in that, described jujube slurry with the pulp enzyme to 200-250ppm, enzymolysis 30-60min under 45-55 ℃ of condition.
5. the preparation method of the turbid juice of concentrated jujube as claimed in claim 1, is characterized in that, described the jujube slurry is with utilizing the horizontal screw centrifuge separation to get juice after pulp enzyme enzymolysis, and the control parameter is:
Disengagement zone length: the long 1.5～2m of rotary drum, 80 °～85 ° of dry section cone angles; Inlet amount 2000～4000kg/ hour, material dilution factor 2000～4000kg; The rotating speed of horizontal screw centrifuge is controlled at 5000～8000 rev/mins.
6. the preparation method of the turbid juice of concentrated jujube as claimed in claim 1, is characterized in that, the jujube juice obtained after described separation filters by 80 purpose vibratory sieves; After filtration, also carry out a pasteurize, sterilizing time 1～2min.
7. the preparation method of the turbid juice of concentrated jujube as claimed in claim 1, it is characterized in that, described filtered jujube juice, under 45-55 ℃ of condition, adds the pectase of 200-250ppm, the amylase of 30-50ppm and the cellulase of 30-50ppm and carries out enzymolysis, keeps 60-90min.
8. the preparation method of the turbid juice of concentrated jujube as claimed in claim 1, is characterized in that, described jujube juice after enzymolysis, after pectin and starch all are negative, by centrifugal separator far away, separate, rotating speed is controlled at 3000-4000 rev/min, flow-control the 12-15 ton/hour.
9. the preparation method of the turbid juice of concentrated jujube as claimed in claim 1, it is characterized in that, it is under 110-130mbar pressure that fruit juice after described separation carries out vacuum-concentrcted, through after three temperature stages concentrated, obtaining soluble solid content, be the 60-65Brix product successively, wherein an effect evaporating temperature is 85-90 ℃, two effect evaporating temperatures are 75-80 ℃, and the triple effect evaporation temperature is 55-60 ℃.
10. the preparation method of the turbid juice of concentrated jujube as claimed in claim 1, it is characterized in that, the dry jujube adopted is the raw material that the thin meat of skin is thick, the fruit macronucleus is little, sugar content is high, color and luster and local flavor are normal, without rotting, without going mouldy, without disease and pest, free from admixture, without the doping of the foreign matters such as silt wherein, reject disease, worm, rotten jujube and the wind jujube that falls; After dry jujube is fully cleaned and chooses, with elevator, dry jujube is transported in the continuous cooking machine and precooks.
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| CN103989226A (en) * | 2014-06-05 | 2014-08-20 | 三门峡缘份果业有限公司陕县分公司 | Preparation method of bitter melon juice |
| CN105995317A (en) * | 2016-05-19 | 2016-10-12 | 乳山中诚果汁饮料有限公司 | Concentrated and cloudy jujube juice and preparation method |
| CN107114643A (en) * | 2017-05-02 | 2017-09-01 | 云阳县雄九农业开发有限公司 | Jujube health inspissated juice and preparation method thereof |
| CN112753913A (en) * | 2020-12-30 | 2021-05-07 | 臻富（福建）果汁食品有限公司 | Deep processing production method of lotus plum concentrated juice |
| CN115530302A (en) * | 2022-09-22 | 2022-12-30 | 叶城锦苑园林科技有限责任公司 | Xinjiang wild oleaster health drink and preparation method thereof |
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| CN101347216A (en) * | 2008-09-06 | 2009-01-21 | 山西天骄食业有限公司 | Method for preparing nutritional concentrated solution of red date |
| CN102051308A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Fermented red date wine and brewing method thereof |
| CN102551137A (en) * | 2011-12-29 | 2012-07-11 | 陕西海升果业发展股份有限公司 | Method of preparing concentrated clear red jujube juice with high cAMP content |
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| CN107114643A (en) * | 2017-05-02 | 2017-09-01 | 云阳县雄九农业开发有限公司 | Jujube health inspissated juice and preparation method thereof |
| CN107114643B (en) * | 2017-05-02 | 2020-08-18 | 甘肃西域食品有限责任公司 | Red date health concentrated juice and preparation method thereof |
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