CN103584225B - A kind of Changshan grapefruit, Quzhou crow peach compound juice beverage and preparation method thereof - Google Patents

Abstract

A kind of Changshan grapefruit, Quzhou crow peach compound juice beverage, belong to beverage and preparing technical field thereof.This beverage is prepared from by the component of following proportioning: be in the beverage of 100 parts at cumulative volume number, containing Changshan grapefruit juice 10-12 part; Quzhou crow peach juice 20-24 part; Licorice extract 5-7 part; Rodococcus sp J-5 flower extract 5-7 part; Surplus is water.Compound juice beverage provided by the invention, not only has tempting color and luster, sour-sweet moist mouthfeel, and does not add any flavoring essence and pigment, farthest remain the original feature of raw material; Fruit drink after compound also have fall fire, supplement physical efficiency, health-care efficacy, be a drink sutable for men, women, and children.

Description

A kind of Changshan grapefruit, Quzhou crow peach compound juice beverage and preparation method thereof

Technical field

Invention belongs to beverage and preparing technical field thereof, particularly relates to a kind of compound juice beverage.

Background technology

Changshan grapefruit, its vegetable formal name is: Citrusparadisicv.changshanhuyou, the name of an article (English) of Changshan grapefruit fruit: ChangshanhuyouTangelo.Changshan grapefruit is the distinctive local oranges and tangerines breeding in Changshan County, Zhejiang Province, is form through long-term breeding in the oranges and tangerines that grow directly from seeds by locality, has had the history of more than 100 year.Have nutritious, mouthfeel is unique, be suitable for characteristics such as processing.Changshan grapefruit fruit good looking appearance, fragrance is unique, fruit juice sugar content is about 11%, organic acid content enriches, containing 18 kinds of free amino acids, a small amount of limonin and aurantiin, also containing vitamin A, vitamin C, vitamin B1, B2 and Ca, the multiple inorganic elements such as P, K, Mg, Fe, Zn, the sweet acid of mouthfeel is suitable for, slightly bitter taste.Have relieving cough and reducing sputum, clearing heat and detoxicating, promote the production of body fluid to quench thirst, restoring consciouness of relieving the effect of alcohol, the easypro stomach that helps digestion, defaecation diuresis, strong kidney moistening lung, the effect of promoting longevity, have important benefits to maintenance health.Changshan grapefruit has the too late advantage of other citrus varieties a lot: one is that high yield is stable; Two is strong adaptabilities; Three is that freeze proof degeneration-resistant insect pest ability is strong; Four is fruit pole storage tolerances, and after storage, sugar-acid ratio increases, and local flavor is more unique; Five is that agriculture is residual low, and edible safety is high.Changshan grapefruit sweet mouthfeel, have refrigerant effect of falling fire, but bitter taste is also more outstanding, this feature limits the application of Changshan grapefruit in fruit juice production.

Wu Tao, has another name called spade, the fine hair of crust adularescent, and pericarp and meat are all pitch-black blue, black touched with red, and people again interest claim it to be " The Queen Of Spades ", " black Miss ".Belong to the southern Breeds hard meat peach subgroup in rose family Rosaceae peach Prunuspersica, being the rare at present farmers''s Peach cultivars of China of being just found the eighties in 20th century, is also current black meat Peach cultivars few in number in the world.Originate in China Quzhou City, for high mountain is naturally wild, now existing peasant household plants, the ground such as be mainly distributed in the new bridge township of Changshan County, Zhejiang Province, Jin Yuan township and the Chunan of adjoining thereof, become civilized.Pericarp is atropurpureus, and meat is purplish red, and juice is many, the sharp and clear uniqueness of mouthfeel, sour-sweet moderate, has strong honey local flavor fruit.According to surveying and determination: sugary 5.22g, fatty 0.085g in every fresh peach of 100g, containing Catergen 0.295mg, crude fibre 5.07g, inorganic salts 7.303g, be much higher than common peach.Wherein ascorbic content is 33 times of common Peach cultivars, belongs to treasure in peach.Containing 4 kinds of sugar and sucrose, fructose, glucose, raffinose in the crow peach fruit juice of Quzhou; Containing 5 kinds of organic acids, malic acid, citric acid, acetic acid, oxalic acid, butanedioic acid; Except vitamin C, also containing nicotinic acid, niacinamide and beta carotene, containing 6 kinds of trace elements such as iron, zinc, copper, manganese, calcium, magnesium.During the crow peach full maturity of Quzhou, moisture is all up to about 88%, and pericarp is easily peeled off, and the easy freestone of pulp, fruit juice is pink, beautiful in colour, good processability.It is reported, Quzhou crow peach root, leaf, skin, flower, kernel etc. all can be used as medicine, there is stomach invigorating (pericarp and fine hair can treat stomach trouble), the effect such as aid digestion, hypotensive, can also the effectively growth of unwanted cells in inhibition cancer cell and body, be that very rare integrating at present eats the precious fruit with disease-resistant health care.Quzhou crow peach high yield characteristic is good, abounds with phase strain and produces and can reach more than 100kg, ripe in late August to September, shelf life 7-10 days; Fruit is spherical in shape, and fruit face is more smooth, has rare down.According to surveying and determination, fruit transverse diameter average out to 5.48cm, vertical footpath is 5-29cm, single fruit weight 78-108g, and average out to 89.2g(is in 10 fruits).Quzhou crow peach strong adaptability, drought-resistant, impoverishment tolerant, disease and pest is few, and management is simple, and the black Peach fruits maturity period is on the occasion of fruit dull season, and its fruit look caters to again the consumption fashion of people to black-food, and at home and abroad sell well in market, and therefore development prospect is very wide.Crow peach is also in wild or semi-wild state at present in Quzhou, pollution-free, therefore, meets the consumer psychology of consumer, has good value of exploiting and utilizing.Except eating raw and be processed into outside fruit juice, also can carry out other processing, make black peach can, black peach preserved fruit, black peach jam, the series of products such as black peach can, be worth to give full play to it, becoming resources advantage is product advantage and economic advantages.

Radix Glycyrrhizae is section's formal name used at school of the dry root and rhizome of glycyrrhizic legume (GlycyrrhizauralensisFisch.), glycyrrhiza inflate bat (GlycyrrhizainflataBat.) or glycyrrhiza glabra (GlycyrrhizaglabraL.).Radix Glycyrrhizae, as a kind of food material of integration of drinking and medicinal herbs, is listed in first list that " is food and medicine " by the Ministry of Public Health.The Pharmacopoeia of the People's Republic of China is stated as Radix Glycyrrhizae nature,taste and action: the flat taste of Radix Glycyrrhizae property is sweet, the thoughts of returning home, lung, spleen, stomach warp, have invigorate the spleen and benefit qi, clearing heat and detoxicating, the function such as expelling phlegm and arresting coughing, relieving spasm to stop pain.Radix Glycyrrhizae and extract thereof Application comparison in food industry is extensive, and sweet the hiding of Radix Glycyrrhizae becomes important natural health care additive with health-care effect.The glycyrrhizin extracted from Radix Glycyrrhizae is low calorie natural sweetener.The glycyrrhetate that main component in Radix Glycyrrhizae root and rhizome is glycyrrhizic acid, glycyrrhizic acid and ammonium, calcium, potassium etc. are formed, is called glycyrrhizin, has the effect of removing toxic substances heat-clearing.In addition, glycyrrhizin also has extremely strong masking action, can shelter the bitter taste from some composition.Glycyrrhizin is when pH5, and solubility is maximum, and it is a kind of acid saponin material, has emulsification, peptizaiton.

Rodococcus sp J-5 (Abelmoschusesculentus (L.) Moench), be Malvaceae Abelmoschus annual herb plant, all there is cultivation all parts of the country.The flower of Rodococcus sp J-5, seed, root all can be used as medicine.Rodococcus sp J-5 also has antifatigue, promoting digestion and protecting liver, minimizing injury of lungs, improves the effects such as immunity of organisms, anticancer, diuresis, enhancing blood vessel dilatation power, cardioprotection.Rodococcus sp J-5 flower and tender fruit contain the mineral elements such as rich in protein, free amino acid, VC, VA, VE and phosphorus, iron, potassium, calcium, zinc, manganese, and the stickum be made up of pectin and polysaccharide etc.The place that Rodococcus sp J-5 is spent and tender fruit is more special is the mucus that its inside is contained.In this rare emplastic (sugared condensate), main component is pectin, viscous glycoprotein, vitamin A and potassium.Viscous glycoprotein is a kind of polysaccharide, protein mixture of being made up of collagen and mucopolysaccharide material; it can strengthen the resistance of body; the lubrication of membrana articulata and serous coat in protection human synovial chamber; also the lubrication of human body alimentary canal and respiratory tract can be kept; promote the excretion of cholesterol material; reduce the deposition of lipid material on ductus arteriosus wall, keep arterial vascular elasticity, prevent the generation of adesmosis in liver and kidney.The antifatigue effect that Rodococcus sp J-5 flower and tender fruit have; various health beverages can be made; be developed as the specific crowd that functional health product and health drink are supplied to demand; have and promote to help digest, reduce blood fat, the muscle power strengthening people and endurance, the effects such as protection stomach, liver, skin and mucous membrane.

Along with the further developing of beverage market, the product utilizing the vegetable material of pure natural to be processed into also is subject to the welcome of common people day by day, also more and more higher to the requirement of the functional of product and mouthfeel, therefore the apolegamy of beverage raw material and manufacture craft are had higher requirement.

Summary of the invention

For above shortcomings in prior art, the object of the invention is to provide a kind of compound juice beverage be prepared from for raw material with Changshan grapefruit, Wu Tao, Radix Glycyrrhizae and Rodococcus sp J-5 flower.This beverage mouthfeel is good, and color and luster is good, nutritious, good health care effect.

Described a kind of Changshan grapefruit, Quzhou crow peach compound juice beverage, it is characterized in that: this beverage is prepared from by the component of following proportioning: be in the beverage of 100 parts at cumulative volume number: containing Changshan grapefruit juice 10-12 part, Quzhou crow peach juice 20-24 part, licorice extract 5-7 part, Rodococcus sp J-5 flower extract 5-7 part, surplus is water; Be preferably: 10 parts, Changshan grapefruit juice; Quzhou crow peach juice 22 parts; Licorice extract 6 parts; Rodococcus sp J-5 flower extract 6 parts; Surplus is water.

Its preparation method is as follows:

A: the preparation of Changshan grapefruit juice, method is as follows:

1) choosing fruit: select full maturity, nothing breakage, nothing and go rotten, without bacterial plaque, the normal fresh fruit of color and luster;

2) exocarp cleaning: the liquor potassic permanganate of the fruit 0.5mg/mL of select is soaked 3min, with water, potassium permanganate is rinsed well afterwards, drain away the water;

3) remove the peel, remove capsule clothing: the exocarp removing fruit, and peel off white capsule clothing;

4) distinguish, protect look: will the fruit distinguish one by one of capsule clothing be removed, and be soaked into rapidly in the ISOASCORBIC ACID sodium solution of 0.1mg/mL and protect look;

5) first time making beating: the fruit being separated into single-lobe is joined in beater, and adds pure water in the ratio that every 1g fruit adds 1mL water, break into pulp;

6) enzymolysis: in above-mentioned pulp, add cellulase and to vibrate in 45 DEG C of water-baths enzymolysis 90min, ratio is that every 100g pulp adds 0.1g cellulase;

7) go out enzyme: above-mentioned pulp is heated to 90 DEG C, maintains 10min;

8) second time making beating, filtration: the pulp after enzymolysis is added in beater and pulls an oar, then adopt two layers of sterile gauze to filter, obtain Changshan grapefruit juice, sealing, for subsequent use;

B: the preparation of black peach juice, method is as follows:

1) choosing fruit: select to have no mechanical damage, without disease and pest, without rotting, soften without epidermis, maturation, the black peach in fresh Quzhou;

2) clean: fully cleaning fruit surface dust and dirt, drains away the water after cleaning;

3) remove the peel, stoning: by hand or stainless steel fruit knife, remove fruit rind rapidly; By Quzhou crow peach stripping and slicing, stoning, and be soaked into rapidly in the vitamine C sodium solution of 0.1mg/mL and protect look;

4) blanching: by the fruit after cutting, puts into rapidly in 85 DEG C of hot water, blanching 3min;

5) pull an oar: fruit after blanching is put into juice extractor, and the ratio adding 1mL in every gram of fruit adds pure water, and fruit is broken into pulp;

6) enzymolysis: in above-mentioned pulp, adds immobilization pectase, and vibrate enzymolysis 120min in 50 DEG C of water-baths, in the ratio adding 5g immobilization pectase in every 100g pulp;

7) second time making beating: by the pulp after enzymolysis, after taking out immobilization pectase, puts into beater and pulls an oar;

8) squeeze the juice, filter: above-mentioned pulp is put into juice extractor, after squeezing the juice, and by aseptic two-layer filtered through gauze, obtain the black peach juice clarified, sealing, for subsequent use;

C: the preparation of licorice extract, method is as follows:

1) raw material selection: select fresh, without going rotten, without bacterial plaque licorice, removal side root;

2) clean: the impurity washing down Radix Glycyrrhizae surface with water;

3) shred: with medicinal herbs slicer, Radix Glycyrrhizae is shredded, be cut into the fragment being about 1-2 centimeter length;

4) immersion and microwave digestion: weighed by the Radix Glycyrrhizae shredded, add the boiling water of 60mL, be placed in micro-wave oven by every 1g Radix Glycyrrhizae, microwave power 600W lixiviate 30min, obtains juice by two layers of filtered through gauze; In residue, add the boiling water of 40mL again by every 1g Radix Glycyrrhizae, microwave power 600W lixiviate 20min, obtains juice by two layers of filtered through gauze; Twice juice merges, and cooling, obtains licorice extract, and sealing is for subsequent use;

D: the preparation of Rodococcus sp J-5 flower extract, method is as follows:

1) pluck: pluck early morning and to bloom at the beginning of Rodococcus sp J-5 piece;

2) choosing flower, cleaning: first rejecting has disease and pest, the flower of go rotten, have bacterial plaque or breakage, then cleans with water;

3) first time making beating: add pure water and pull an oar in beater, the ratio of adding water is Rodococcus sp J-5 flower: water=1g:2mL, obtains Rodococcus sp J-5 flower slurries;

4) enzymolysis: add immobilization pectase in above-mentioned slurries, vibrate enzymolysis 120min in 50 DEG C of water-baths; The additional proportion of immobilization pectase is: Rodococcus sp J-5 flower slurries: immobilization pectase=100g:2g;

5) second time making beating: by the slurries after enzymolysis, takes out immobilization pectase, again puts into beater and pull an oar;

6) filter: by above-mentioned slurries aseptic two layers of filtered through gauze, obtain Rodococcus sp J-5 flower extract, sealing, for subsequent use;

E: the mixing of juice, allotment: by Changshan grapefruit juice, Quzhou crow peach juice, licorice extract and Rodococcus sp J-5 flower extract by following volume parts mixing: Changshan grapefruit juice 10-12 part; Quzhou crow peach juice 20-24 part; Licorice extract 5-7 part; Rodococcus sp J-5 flower extract 5-7 part; Surplus is water; Cumulative volume number is 100 parts.Optimum ratio is: be in the beverage of 100 parts at cumulative volume number, 10 parts, Changshan grapefruit juice; Quzhou crow peach juice 22 parts; Licorice extract 6 parts; Rodococcus sp J-5 flower extract 6 parts; Surplus is water;

F: homogeneous, degassed: after the raw material of step e is mixed according to the above ratio, stir, 50 DEG C, 25MPa homogeneous once; Carry out degassed process again: temperature 40 DEG C, vacuum 0.05MPa, degassed 6min;

G: sterilizing, packaging: by homogeneous, degassed after fruit drink, adopt four layers of filtered through gauze, filtrate be filled in the beverage glass bottle of sterilization, sealing; At ambient pressure, adopt the sterilization of boiling water bactericidal assay, namely 100 DEG C, keep 10min, after sterilization, be cooled to room temperature rapidly, obtain Changshan grapefruit, Quzhou crow peach compound juice beverage finished product.

The preparation method of above-mentioned immobilization pectase is: get shitosan 1g, at room temperature being dissolved in 100mL concentration is in the glacial acetic acid of 0.16mol/L, regulate pH to 7.0 with 0.2mol/LNaOH, add glutaraldehyde (volumetric concentration, i.e. V/V that volumetric concentration is 5%, namely 5mL glutaraldehyde is added in 100mL), use magnetic stirrer 9h, then suction filtration after standing 2h, and be washed till neutrality by deionized water, add pectase liquid 100mL in carrier after draining, described pectase liquid concentration is 0.1mg/mL ,after shaking table adopts the velocity fluctuation mixing 30min of 90r/min, put into refrigerator, at 4 DEG C, fix 12h, wash loose enzyme off with distilled water, drain obtained immobilization pectase.

The present invention has following beneficial effect:

(1) Changshan grapefruit sweet mouthfeel, have refrigerant effect of falling fire, but bitter taste is also more outstanding, this feature limits the application of Changshan grapefruit in fruit juice production; As the effect of relieving inflammation or internal heat adopting debitterizing method to reduce or eliminate bitter taste then to weaken or eliminate Changshan grapefruit, studies have reported that its refrigerant fire action that falls comes from its bitter substance just.The present invention adopts extract and the Changshan grapefruit fruit juice compound of Radix Glycyrrhizae, covers bitter taste, instead of removes bitter substance, saves refrigerant effect of reducing internal heat specific to Changshan grapefruit preferably;

(2) in Changshan grapefruit juice process, add cellulase, fruit juice obtains juice rate and improves 12%.The use of cellulase, also decomposes the fibre composition in fruit juice, thus avoids fruit juice form precipitation in storage process, affect product quality;

(3) Quzhou crow peach juice sweet and sour taste, nutritious, high to human body benefit materials content, use in the present invention, makes this product nutritional quality greatly improve, peach juice local flavor especially delicate fragrance; Meanwhile, Quzhou crow peach is also in wild or semi-wild state at present, pollution-free; Its fruit look caters to again the consumption fashion of people to black-food, deeply by consumers, has good market development space;

(4) in the preparation process of Quzhou crow peach juice, due to the pectin composition contained in peach meat, have impact on the stripping of fruit juice.In the present invention, adopt immobilization pectase, one effectively facilitates the decomposition of pectin and then improves to obtain juice rate; The two immobilization pectases adopted, can take out simply from fruit juice, easy to operate;

(5) Quzhou crow peach juice is dark red, and this color is often misinterpreted as fruit juice quilt " oxidation " or is considered to there occurs " brown stain " reaction when being prepared into beverage, consumer is easily lower to the scoring of its sense organ aspect.The present invention adopts the leaching liquor of Rodococcus sp J-5 flower, improves the color of this product preferably, presents the rose of Rodococcus sp J-5 flower generally, has tempting color and luster.Simultaneously, due to the use of Rodococcus sp J-5 flower leaching liquor, the antifatigue that Rodococcus sp J-5 flower has, promoting digestion and protecting liver, minimizing injury of lungs, improve the effects such as immunity of organisms, anticancer, diuresis, enhancing blood vessel dilatation power, cardioprotection, also present in this product, make this product have good health care;

(6) in the extracting technology of Radix Glycyrrhizae, adopt microwave-aided synthesis, improve lixiviate and the dissolving of active ingredient in licorice raw material;

(7) in Rodococcus sp J-5 flower slurries, add immobilization pectase, degrade the pectic substance in slurries, the viscosity of slurries is reduced.This makes the fruit drink adding Rodococcus sp J-5 flower slurries keep outward appearance clarification, clean taste;

(8) under the prerequisite ensureing local flavor of the present invention and stability, in this product except raw material, do not add the compositions such as any pigment and spices and essence, at utmost maintain the natural sex of product.Beverage sweet and sour taste provided by the invention, the sweet middle band acid of mouthfeel, slightly bitter taste during aftertaste, has pure and fresh mouthfeel tasty and refreshing, of puzzling aftertaste.

To sum up: Changshan grapefruit fruit juice is refrigerant falls fire; Quzhou crow peach fruit juice nutrient is abundant, peach juice delicate fragrance; Licorice extract sweetness is tasty and refreshing, agreeably sweet; Rodococcus sp J-5 flower has multiple nutritional components and health-care efficacy, and color and luster is purplish red.With the clarification type fruit drink that above-mentioned four kinds of raw materials are prepared from, not only there is tempting color and luster, sour-sweet moist mouthfeel, and do not add any flavoring essence and pigment, farthest remain the original feature of raw material; Fruit drink after compound also have fall fire, supplement physical efficiency, health-care efficacy, be a drink sutable for men, women, and children.

Detailed description of the invention

Below by specific embodiment, technical scheme of the present invention is described in further detail.What be necessary to herein means out is; following examples are only used to further illustrate the present invention; can not be interpreted as limiting the scope of the invention, the person skilled in the art in this field can make some nonessential improvement and adjustment according to foregoing invention content to the present invention.

embodiment 1:prepared by Changshan grapefruit juice, step is as follows:

(1) choosing fruit

Select full maturity, without damaged, be processing object without going rotten, without bacterial plaque, the normal fresh fruit of color and luster;

The size of Changshan grapefruit fruit, does not affect nutritional labeling and the mouthfeel of fruit.Therefore, consider the comprehensive utilization of production cost and resource, head is large, rakish fruit marketing fresh can be considered, and the fruit that individuality is less, can be used to be processed into fruit juice.This health for Changshan grapefruit industry, long term growth have important facilitation;

(2) exocarp cleaning

The liquor potassic permanganate of the fruit 0.5mg/mL of select is soaked 3min, with water, potassium permanganate is rinsed well afterwards, drain away the water;

(3) remove the peel, remove capsule clothing

Remove the exocarp of fruit, and peel off white capsule clothing;

(4) distinguish, protect look

To the fruit distinguish one by one of capsule clothing be removed, and protect look in the middle solution of the sodium isoascorbate (having another name called D-araboascorbic acid sodium (d-sodiumerythorbate)) being soaked into rapidly 0.1mg/mL;

(5) first time making beating

To be separated into the fruit of single-lobe, the ratio adding 1mL in every gram of fruit adds pure water, joins in beater, fruit is broken into pulp by fruit and water;

(6) cellulase is added, enzymolysis

In above-mentioned pulp, add cellulase in the ratio of 0.1%, namely in every 100 grams of pulps (this pulp comprises the pure water added), add cellulase 0.1 gram, vibrate enzymolysis 90min in 45 DEG C of water-baths;

(7) heat, go out enzyme

Above-mentioned pulp is heated to 90 DEG C, maintains 10min;

(8) second time making beating, filtration

Pulp after enzymolysis is added in beater and pulls an oar, then adopt two layers of sterile gauze to filter, retain filtrate, obtain Changshan grapefruit juice, seal for subsequent use.

embodiment 2:the preparation of crow peach juice, step is as follows:

(1) choosing fruit

Select to have no mechanical damage, without disease and pest, without rotting, soften without epidermis, maturation, the black peach in fresh Quzhou;

Quzhou crow peach is when 8 maturations, and fruits aqueous rate is good not as 9 maturations, and 9 ripe peaches are more easily removed the peel and stoning.But the fruit also should not having chosen well-done, the easily damaged and microbiological contamination of overdone fruit surface, nutrient loss, also can make part peach pericarp be squeezed in fruit juice simultaneously, causes taste bad;

(2) clean

Abundant cleaning fruit surface dust and dirt, drain away the water after cleaning;

(3) peeling, stoning

By hand or stainless steel fruit knife, fruit rind is removed rapidly; And Quzhou crow peach is cut into pintongs, stoning, and protect look in solution in being soaked into rapidly 0.1mg/mL sodium isoascorbate (having another name called D-araboascorbic acid sodium (d-sodiumerythorbate));

(4) blanching

By the fruit after cutting, put into rapidly in 85 DEG C of hot water, blanching 3min;

(5) pull an oar

Fruit after blanching is put into juice extractor, and the ratio adding 1mL in every 1g fruit adds pure water, and fruit is broken into pulp;

(6) immobilization pectase is added, enzymolysis

In above-mentioned pulp, add immobilization pectase in the ratio adding 5g immobilization pectase in every 100g pulp, vibrate enzymolysis 120min in 50 DEG C of water-baths;

Immobilization pectase is that pectase is immobilized, and generally wraps up with packaging material that can not be water-soluble, uses, can conveniently take out after using, thus do not need to carry out going out ferment treatment in pulp.This enzyme can be reused after activation;

(7) second time making beating

By the pulp after enzymolysis, take out immobilization pectase, put into beater and pull an oar;

(8) squeeze the juice, filter

Above-mentioned pulp is put into juice extractor, after squeezing the juice, and by aseptic two-layer filtered through gauze, obtains clarifying peach juice, peach juice is loaded in reservoir bottle, seal rapidly, for subsequent use.

embodiment 3:the preparation of licorice extract, step is as follows:

(1) lixiviate flow process

Radix Glycyrrhizae → select, the assorted leaf of removal etc. → clean → dry → shred → boiling water immersion → microwave method lixiviate → filtered through gauze → cooling → licorice extract

(2) details of operation

1) raw material selection: select fresh, without go rotten, without bacterial plaque licorice, wipe out side root with stainless steel scissors;

2) clean: with the impurity on tap water Radix Glycyrrhizae surface;

3) shred: with medicinal herbs slicer, Radix Glycyrrhizae is shredded, be cut into and be about the long fragment of 1-2cm;

4) immersion and microwave digestion: the Radix Glycyrrhizae shredded is weighed, adds the boiling water of 60mL by every gram of Radix Glycyrrhizae, be placed in micro-wave oven, lixiviate 30min in microwave power 600W, obtain juice by two layers of filtered through gauze; In residue, add the boiling water of 40mL again by every gram of Radix Glycyrrhizae, lixiviate 20min in microwave power 600W, obtain juice by two layers of filtered through gauze.Twice juice merges, and cooling, obtains licorice extract; Load in reservoir bottle, sealing, for subsequent use.

embodiment 4:the preparation of Rodococcus sp J-5 flower extract, step is as follows:

(1) pluck

Select to pluck Rodococcus sp J-5 flower in the morning, and select just to bloom piece: the harvesting of Rodococcus sp J-5 flower, select fine morning as well as far as possible.The Rodococcus sp J-5 flower that rainy day plucks, with unclean rainwater, easily has Earthy Taste (bilgy odour), reduces the fragrance of a flower;

(2) choosing flower, cleaning

First rejecting has disease and pest, the flower of go rotten, have bacterial plaque or breakage, then cleans with water;

(3) add water making beating

Add pure water in the ratio adding 2mL in every 1g Rodococcus sp J-5 fresh flower, pull an oar in beater, obtain Rodococcus sp J-5 flower slurries;

(4) immobilization pectase is added, enzymolysis

In above-mentioned Rodococcus sp J-5 flower slurries, add immobilization pectase in the ratio adding 2 grams of immobilization pectases in every 100 grams of slurries, vibrate enzymolysis 120min in 50 DEG C of water-baths;

(5) second time making beating

By the slurries after enzymolysis, take out immobilization pectase, again put into beater and pull an oar;

(6) filter

Above-mentioned slurries are put by aseptic two layers of filtered through gauze, obtain Rodococcus sp J-5 flower clarified juice, clarified juice (i.e. Rodococcus sp J-5 flower extract) is loaded in reservoir bottle, seals rapidly, for subsequent use.

embodiment 5: the preparation of immobilization pectase

Get shitosan 1g, being at room temperature dissolved in 100mL concentration is in the glacial acetic acid of 0.16mol/L.This easy pH to 7.0 is regulated afterwards with 0.2mol/LNaOH, add in 5%(and 100mL and add 5mL glutaraldehyde) glutaraldehyde, use magnetic stirrer 9h, suction filtration after standing 2h again, and be washed till neutrality by deionized water, pectase liquid 100mL(pectase liquid concentration is added: 10mg pectase is dissolved in 100mL water) in carrier after draining, after shaking table adopts the velocity fluctuation mixing 30min of 90r/min, put into refrigerator, 12h is fixed at 4 DEG C, wash loose enzyme off with distilled water, drain obtained immobilization pectase.Pectase after chitosan-immobilized, its enzyme activity is 103.40U/g.

embodiment 6: the preparation of Changshan grapefruit, Quzhou crow peach compound juice beverage

Various juice is obtained by the method for embodiment 1-4, add Changshan grapefruit juice, Quzhou crow peach juice, licorice extract, Rodococcus sp J-5 flower extract in proportion respectively, then add pure water and supply 1000mL, mix, obtain Changshan grapefruit, Quzhou crow peach compound juice beverage.The proportioning of each juice is in table 1.

Table 1: juice beverage prescription (unit: mL)

Proportioning	Changshan grapefruit juice	Quzhou crow peach juice	Licorice extract	Okra extract
					Proportioning one:	100	220	60	70
Proportioning two:	120	240	50	60
					Proportioning three:	100	220	60	60
Proportioning four:	120	200	70	50

The fruit juice deployed according to aforementioned proportion can directly be drunk, in order to make it have longer shelf-life and stability, deployed beverage is also through following process: (1) homogeneous, degassed: after various raw material mixes according to the above ratio, stir, 50 DEG C, 25MPa homogeneous once; Carry out degassed process again: temperature 40 DEG C, vacuum 0.05MPa, degassed 6min.(2) sterilizing, packaging: by homogeneous, degassed after fruit drink, adopt four layers of filtered through gauze.With Beverage filling machine, filtrate is filled in the beverage glass bottle of sterilization, sealing.At ambient pressure, adopt boiling water bactericidal assay that is 100 DEG C, keep 10min, after sterilization, be cooled to room temperature rapidly.

The index of correlation of the said goods is as follows:

(1) organoleptic indicator:

Color and luster: rose, has the redness of Rodococcus sp J-5 flower, attractive color;

Fragrance: the fragrance with Rodococcus sp J-5 flower, with the delicate fragrance of Quzhou crow peach juice;

Taste: there is Quzhou crow peach fruit juice and Changshan grapefruit peculiar taste, clearly sour-sweet, slightly bitter taste;

Tissue morphology: juice is limpid without precipitation; Leaving standstill had pulp particles to precipitate after 6 months, disperseed after jolting.

(2) physical and chemical index:

Original fruit juice >=20%;

Total reducing sugar (in invert sugar): 12-14%;

Total acid (with citrometer) is 0.6-0.8%;

PH value 4.0-4.2;

Light transmittance 86.2%;

Content of beary metal meets the requirement that GB specifies.

(3) microbiological indicator:

Total number of bacteria ﹤ 10/mL;

Escherichia coli ﹤ 3/100mL;

Detect without pathogenic bacteria.

embodiment 7:

The preparation process of Changshan grapefruit, Quzhou crow peach compound juice beverage is as follows:

(1) select ripe disease-free medium Changshan grapefruit fruit, through peeling, remove capsule clothing, distinguish, protect look, making beating, enzymolysis, filter progress obtain Changshan grapefruit fruit juice;

(2) select the Quzhou crow peach of 9 maturations, through peeling, stoning, protect look, blanching, making beating, enzymolysis, filter progress obtain the black peach fruit juice in Quzhou;

(3) pluck Rodococcus sp J-5 flower early morning, through cleaning, the homogenate that adds water, add the operation such as pectinase enzymatic hydrolysis, filtration and obtain the colored clarified juice of Rodococcus sp J-5;

(4) Radix Glycyrrhizae sorted, clean, shred, obtain succus liquiritiae after the lixiviate of microwave boiling water.

In the stainless steel cask of cumulative volume 10kg, add Changshan grapefruit juice 1000mL respectively, Quzhou crow peach juice 2200mL, succus liquiritiae 600mL, Rodococcus sp J-5 flower juice 600mL, adds pure water afterwards, supplies 10kg.50 DEG C, 25MPa homogeneous once; Again at temperature 40 DEG C, the degassed 6min of vacuum 0.05MPa.Mini beverage filter is filled into beverage bottle, namely 100 DEG C after filtering, and keeps 10min, is cooled to room temperature rapidly after sterilization.Obtain that color and luster is rose-red, sweet mouthfeel is salubrious, the clarification type fruit drink that nutritious, health properties is good.

This product at room temperature stores 6 months, has no the microbiological contamination phenomenons such as flatulence, and quality is without change.

Claims (6)

1. Changshan grapefruit, a Quzhou crow peach compound juice beverage, is characterized in that: this beverage is prepared from by the component of following proportioning: be in the beverage of 100 parts at cumulative volume number, containing Changshan grapefruit juice 10-12 part; Quzhou crow peach juice 20-24 part; Licorice extract 5-7 part; Rodococcus sp J-5 flower extract 5-7 part; Surplus is water;

The preparation method of described Changshan grapefruit juice is as follows:

1) choosing fruit: select full maturity, nothing breakage, nothing and go rotten, without bacterial plaque, the normal fresh fruit of color and luster;

2) exocarp cleaning: the liquor potassic permanganate of the fruit 0.5mg/mL of select is soaked 3min, with water, potassium permanganate is rinsed well afterwards, drain away the water;

3) remove the peel, remove capsule clothing: the exocarp removing fruit, and peel off white capsule clothing;

4) distinguish, protect look: will the fruit distinguish one by one of capsule clothing be removed, and be soaked into rapidly in the ISOASCORBIC ACID sodium solution of 0.1mg/mL and protect look;

5) first time making beating: the fruit being separated into single-lobe is joined in beater, and adds pure water in the ratio that every 1g fruit adds 1mL water, break into pulp;

6) enzymolysis: in above-mentioned pulp, the ratio adding 0.1g cellulase in every 100g pulp adds cellulase, and vibrate enzymolysis 90min in 45 DEG C of water-baths;

7) go out enzyme: above-mentioned pulp is heated to 90 DEG C, maintains 10min;

8) second time making beating, filtration: the pulp after enzymolysis is pulled an oar in beater, then adopt two layers of sterile gauze to filter, obtain Changshan grapefruit juice, sealing, for subsequent use;

The preparation method of described black peach juice is as follows:

1) choosing fruit: select to have no mechanical damage, without disease and pest, without rotting, soften without epidermis, maturation, the black peach in fresh Quzhou;

2) clean: fully cleaning fruit surface dust and dirt, drains away the water after cleaning;

3) remove the peel, stoning: by hand or stainless steel fruit knife, remove fruit rind rapidly; By Quzhou crow peach stripping and slicing, stoning, and be soaked into rapidly in the ISOASCORBIC ACID sodium solution of 0.1mg/mL and protect look;

4) blanching: by the fruit after cutting, puts into rapidly in 85 DEG C of hot water, blanching 3min;

5) pull an oar: fruit after blanching is put into juice extractor, and the ratio adding 1mL water in every 1g fruit adds pure water, and fruit is broken into pulp;

6) enzymolysis: in above-mentioned pulp, adds the ratio of 5g immobilization pectase, adds immobilization pectase in every 100g pulp, vibrate enzymolysis 120min in 50 DEG C of water-baths;

7) second time making beating: by the pulp after enzymolysis, after taking out immobilization pectase, puts into beater and pulls an oar;

8) squeeze the juice, filter: above-mentioned pulp is put into juice extractor, after squeezing the juice, and by aseptic two-layer filtered through gauze, obtain the filtrate of clarification and black peach juice, sealing, for subsequent use;

The preparation method of described licorice extract is as follows:

1) raw material selection: select fresh, without going rotten, without bacterial plaque licorice, removal side root;

2) clean: the impurity washing Radix Glycyrrhizae surface;

3) shred: with medicinal herbs slicer, Radix Glycyrrhizae is shredded, be cut into the fragment that 1-2cm is long;

4) immersion and microwave digestion: weighed by the Radix Glycyrrhizae shredded, add the boiling water of 60mL, be placed in micro-wave oven by every 1g Radix Glycyrrhizae, microwave power 600W lixiviate 30min, obtains juice by two layers of filtered through gauze; In residue, add the boiling water of 40mL again by every 1g Radix Glycyrrhizae, microwave power 600W lixiviate 20min, obtains juice by two layers of filtered through gauze; Twice juice merges, and cooling, obtains licorice extract, and sealing is for subsequent use;

The preparation method of described Rodococcus sp J-5 flower extract is as follows:

1) pluck: pluck early morning and to bloom at the beginning of Rodococcus sp J-5 piece;

2) choosing flower, cleaning: first rejecting has disease and pest, the flower of go rotten, have bacterial plaque or breakage, then cleans with water;

3) first time making beating: add pure water and pull an oar in beater, the ratio of adding water is Rodococcus sp J-5 flower: water=1g:2mL, obtains Rodococcus sp J-5 flower slurries;

4) enzymolysis: add immobilization pectase in above-mentioned slurries, vibrate enzymolysis 120min in 50 DEG C of water-baths; The additional proportion of immobilization pectase is: Rodococcus sp J-5 flower slurries: immobilization pectase=100g:2g;

5) second time making beating: by the slurries after enzymolysis, takes out immobilization pectase, again puts into beater and pull an oar;

6) filter: by above-mentioned slurries aseptic two layers of filtered through gauze, obtain Rodococcus sp J-5 flower extract, sealing, for subsequent use.

2. a kind of Changshan grapefruit according to claim 1, Quzhou crow peach compound juice beverage, is characterized in that this beverage is prepared from by the component of following proportioning: be in the beverage of 100 parts at cumulative volume number, containing 10 parts, Changshan grapefruit juice; Quzhou crow peach juice 22 parts; Licorice extract 6 parts; Rodococcus sp J-5 flower extract 6 parts; Surplus is water.

3. a kind of Changshan grapefruit according to claim 1, Quzhou crow peach compound juice beverage, it is characterized in that the preparation method of described immobilization pectase is: get shitosan 1g, at room temperature being dissolved in 100mL concentration is in the glacial acetic acid of 0.16mol/L, pH to 7.0 is regulated with 0.2mol/LNaOH, add glutaraldehyde, addition is add 5mL glutaraldehyde in every 100mL solution, use magnetic stirrer 9h, suction filtration after standing 2h again, and be washed till neutrality by deionized water, pectase liquid 100mL is added in carrier after draining, described pectase liquid concentration is 0.1mg/mL, after shaking table adopts the velocity fluctuation mixing 30min of 90r/min, put into refrigerator, 12h is fixed at 4 DEG C, loose enzyme is washed off with distilled water, drain obtained immobilization pectase.

4. a preparation method for Changshan grapefruit, Quzhou crow peach compound juice beverage, is characterized in that: comprise the following steps:

A: the preparation of Changshan grapefruit juice, method is as follows:

1) choosing fruit: select full maturity, nothing breakage, nothing and go rotten, without bacterial plaque, the normal fresh fruit of color and luster;

2) exocarp cleaning: the liquor potassic permanganate of the fruit 0.5mg/mL of select is soaked 3min, with water, potassium permanganate is rinsed well afterwards, drain away the water;

3) remove the peel, remove capsule clothing: the exocarp removing fruit, and peel off white capsule clothing;

4) distinguish, protect look: will the fruit distinguish one by one of capsule clothing be removed, and be soaked into rapidly in the ISOASCORBIC ACID sodium solution of 0.1mg/mL and protect look;

5) first time making beating: the fruit being separated into single-lobe is joined in beater, and adds pure water in the ratio that every 1g fruit adds 1mL water, break into pulp;

6) enzymolysis: in above-mentioned pulp, add cellulase and to vibrate in 45 DEG C of water-baths enzymolysis 90min, ratio is that every 100g pulp adds 0.1g cellulase;

7) go out enzyme: above-mentioned pulp is heated to 90 DEG C, maintains 10min;

8) second time making beating, filtration: the pulp after enzymolysis is added in beater and pulls an oar, then adopt two layers of sterile gauze to filter, obtain Changshan grapefruit juice, sealing, for subsequent use;

B: the preparation of black peach juice, method is as follows:

1) choosing fruit: select to have no mechanical damage, without disease and pest, without rotting, soften without epidermis, maturation, the black peach in fresh Quzhou;

2) clean: fully cleaning fruit surface dust and dirt, drains away the water after cleaning;

3) remove the peel, stoning: by hand or stainless steel fruit knife, remove fruit rind rapidly; By Quzhou crow peach stripping and slicing, stoning, and be soaked into rapidly in the vitamine C sodium solution of 0.1mg/mL and protect look;

4) blanching: by the fruit after cutting, puts into rapidly in 85 DEG C of hot water, blanching 3min;

5) pull an oar: fruit after blanching is put into juice extractor, and the ratio adding 1mL in every gram of fruit adds pure water, and fruit is broken into pulp;

6) enzymolysis: in above-mentioned pulp, adds immobilization pectase, and vibrate enzymolysis 120min in 50 DEG C of water-baths, in the ratio adding 5g immobilization pectase in every 100g pulp;

7) second time making beating: by the pulp after enzymolysis, after taking out immobilization pectase, puts into beater and pulls an oar;

8) squeeze the juice, filter: above-mentioned pulp is put into juice extractor, after squeezing the juice, and by aseptic two-layer filtered through gauze, obtain the black peach juice clarified, sealing, for subsequent use;

C: the preparation of licorice extract, method is as follows:

1) raw material selection: select fresh, without going rotten, without bacterial plaque licorice, removal side root;

2) clean: the impurity washing down Radix Glycyrrhizae surface with water;

3) shred: with medicinal herbs slicer, Radix Glycyrrhizae is shredded, be cut into the fragment of 1-2 centimeter length;

4) immersion and microwave digestion: weighed by the Radix Glycyrrhizae shredded, add the boiling water of 60mL, be placed in micro-wave oven by every 1g Radix Glycyrrhizae, microwave power 600W lixiviate 30min, obtains juice by two layers of filtered through gauze; In residue, add the boiling water of 40mL again by every 1g Radix Glycyrrhizae, microwave power 600W lixiviate 20min, obtains juice by two layers of filtered through gauze; Twice juice merges, and cooling, obtains licorice extract, and sealing is for subsequent use;

D: the preparation of Rodococcus sp J-5 flower extract, method is as follows:

1) pluck: pluck early morning and to bloom at the beginning of Rodococcus sp J-5 piece;

2) choosing flower, cleaning: first rejecting has disease and pest, the flower of go rotten, have bacterial plaque or breakage, then cleans with water;

3) first time making beating: add pure water and pull an oar in beater, the ratio of adding water is Rodococcus sp J-5 flower: water=1g:2mL, obtains Rodococcus sp J-5 flower slurries;

4) enzymolysis: add immobilization pectase in above-mentioned slurries, vibrate enzymolysis 120min in 50 DEG C of water-baths; The additional proportion of immobilization pectase is: Rodococcus sp J-5 flower slurries: immobilization pectase=100g:2g;

5) second time making beating: by the slurries after enzymolysis, takes out immobilization pectase, again puts into beater and pull an oar;

6) filter: by above-mentioned slurries aseptic two layers of filtered through gauze, obtain Rodococcus sp J-5 flower extract, sealing, for subsequent use;

E: the mixing of juice, allotment: by Changshan grapefruit juice, Quzhou crow peach juice, licorice extract and Rodococcus sp J-5 flower extract by following volume parts mixing: Changshan grapefruit juice 10-12 part; Quzhou crow peach juice 20-24 part; Licorice extract 5-7 part; Rodococcus sp J-5 flower extract 5-7 part; Surplus is water; Cumulative volume number is 100 parts;

F: homogeneous, degassed: after the raw material of step e is mixed according to the above ratio, stir, 50 DEG C, 25MPa homogeneous once; Carry out degassed process again: temperature 40 DEG C, vacuum 0.05MPa, degassed 6min;

G: sterilizing, packaging: by homogeneous, degassed after fruit drink, adopt four layers of filtered through gauze, filtrate be filled in the beverage glass bottle of sterilization, sealing; At ambient pressure, adopt the sterilization of boiling water bactericidal assay, namely 100 DEG C, keep 10min, after sterilization, be cooled to room temperature rapidly, obtain Changshan grapefruit, Quzhou crow peach compound juice beverage finished product.

5. the preparation method of a kind of Changshan grapefruit stated according to claim 4, Quzhou crow peach compound juice beverage, is characterized in that 10 parts, Changshan grapefruit juice in step e; Quzhou crow peach juice 22 parts; Licorice extract 6 parts; Rodococcus sp J-5 flower extract 6 parts; Surplus is water; Cumulative volume number is 100 parts.

6. according to a kind of Changshan grapefruit that claim 4 is stated, the preparation method of Quzhou crow peach compound juice beverage, it is characterized in that the preparation method of described immobilization pectase is: get shitosan 1g, at room temperature being dissolved in 100mL concentration is in the glacial acetic acid of 0.16mol/L, pH to 7.0 is regulated with 0.2mol/LNaOH, add glutaraldehyde, addition is add 5mL glutaraldehyde in every 100mL solution, use magnetic stirrer 9h, suction filtration after standing 2h again, and be washed till neutrality by deionized water, pectase liquid 100mL is added in carrier after draining, described pectase liquid concentration is 0.1mg/mL, after shaking table adopts the velocity fluctuation mixing 30min of 90r/min, put into refrigerator, 12h is fixed at 4 DEG C, loose enzyme is washed off with distilled water, drain obtained immobilization pectase.