CN1038205A

CN1038205A - The preparation method of juice from Chinese wolfberry

Info

Publication number: CN1038205A
Application number: CN 88103143
Authority: CN
Inventors: 沈兵; 王鸿荫; 邹作华
Original assignee: BEIJING FOOD RESEARCH INSTITUTE
Current assignee: BEIJING FOOD RESEARCH INSTITUTE
Priority date: 1988-05-31
Filing date: 1988-05-31
Publication date: 1989-12-27
Anticipated expiration: 2003-05-31
Also published as: CN1020063C

Abstract

A kind of preparation method of juice from Chinese wolfberry.This method is a primary raw material with matrimony vine (bright, do), and through the enzyme that softens, goes out, grind, remove by filter pericarp, seed and fibre object, homogeneous makes its miniaturization, thereafter, add auxiliary material by proper proportion, through Hybrid Heating, fine filtering, sterilization goes out finished product---novel fruit pulp type fruit juice.The fruit juice of making by inventive method does not add any essence and pigment, and sour-sweet, the fruital flavor of similar fruit juice and the bright orange-red of matrimony vine nature are arranged.Fruit juice contains the fresh fruit amount and is not less than 15%, and contain the dry fruit amount and be not less than 3%, be a kind of nutrient health beverage.This technology is fit to mechanization, semi-mechanization production.

Description

The preparation method of juice from Chinese wolfberry

The invention belongs to the method for making juice from Chinese wolfberry.

The matrimony vine of known technology is processed its processed goods and has long history as invigorant in China, matrimony vine is all arranged, as matrimony vine stewed chicken, matrimony vine gruel, matrimony vine liver soup etc. in many famous dishes.According to reports, the health food of Japan has and adds matrimony vine, as matrimony vine fresh-keeping can, soft sweets etc., yet there are no report but make the full fruit squash of matrimony vine.Make pulp type beverage with conventional method, will add compound essence and pigment mostly and produce distinctive fruit juice fragrance and color and luster, its color and luster easily produces oxidation and browning reaction through solar radiation, the product quality less stable.

The object of the invention provides a kind of technical scheme that can overcome above-mentioned defective and makes juice from Chinese wolfberry.To enrich market, do not contain any compound essence and pigment but have the distinctive nourishing of matrimony vine, nutritive value and keep the novel pulp type beverage of matrimony vine excellent flavor, quality and color for market provides a kind of, increase the designs and varieties of market nutrient health beverage simultaneously.

For achieving the above object, its concrete flow process of making of preparation method of the present invention is as described below:

Go out enzyme → grind → coarse filtration → fine filtering → homogeneous → interpolation auxiliary material → Hybrid Heating → fine filtering → empty bottle sterilization → bottling → sterilization → check → finished product of raw material → fruit sorting → weighing → rinsing → softening → heating

Wherein raw material can be selected medlar fresh fruit or dry fruit, is advantageously selected to the moderate medlar fresh fruit of ripe degree.Heat sterilization is with medlar fresh fruit and waits water gaging to heat together that the boiling back kept 3～5 minutes, was advisable with 3 minutes.Grind is (if raw material is dry fruit then need heat the enzymatic process that goes out with material behind the enzyme that goes out, grind is that softening back material is pulverized) put into grater when cooling to 45～50 ℃, every batch materials ground 5～7 minutes therein continuously, be advisable with 7 minutes, obtain red slurry this moment, pulp all grinds, and a small amount of seed, pericarp, fibre object also are ground into molecule.Coarse filtration is that the material flow that grinds after the processing is separated through the scraper-type filter, and the filter screen aperture is 0.5mm, and through this step, slurry is separated into fruit juice and thick slag.Fine filtering is the material after the coarse filtration to be squeezed into centrifugal filter by pump separate, and the filter screen aperture is 0.16mm, and (80 order) isolates thin slag once more through this step.Homogeneous is the material behind the fine filtering to be added colloid mill pulverize once more, regulates fineness of grind to 10 μ, makes the material particles degree less than 30 μ.Thereafter, material adds the good liquid glucose of filtration respectively, and (the syrup ratio is 2: 1, making the fruit juice sugar content is 38～42%), content is 0.5～0.6% citric acid, content is 0.05～0.15% pectin, and content is 0.08～0.1% Sodium Benzoate, and preferably adding content when adopting dried fruit of lycium barbarum to be primary raw material is 3～5% pineapple juice, add content at last and be 0.02～0.05% U.C, fully mix and heat.Filling up the water yield, to make its water content be 50～60%, divides in the sterilized empty bottle of packing into behind fine filtering of silk to boiling.This moment, fruit juice contained soluble solid 40～50%, contained the fresh fruit amount and was not less than 15%, contained the dry fruit amount and was not less than 3%, total acid 0.5～0.6%.Real bottle is checked out finished product through 80～85 ℃ of steam after the sterilization in 15～20 minutes.

Above-mentioned manufacturing process adopts the heating enzymatic process that goes out, and its effect is to destroy pectase in the fruit to eliminate its influence to fruit juice processing.In order to eliminate the activation of inorganic ions to pectase, the interpolation water of making fruit juice preferably adopts the water of silver ion filter process.

Test shows, is that the fruit juice of making does not add any compound essence and pigment according to its advantage of preparation method of invention, but still maintains sour-sweet, the fruital flavor of similar fruit juice and the bright orange-red of raw material matrimony vine nature, and people are taken like a shot.The new varieties of nutrient health beverage have been increased for market.Its another advantage of preparation method according to invention is that product quality is more stable, can be fit to mechanization and semi-mechanization production.The color and luster that experiment showed, its product is difficult for producing oxidation and browning reaction, at room temperature, the juice from Chinese wolfberry after bottled a year, color does not change.Make juice from Chinese wolfberry according to the preparation method of invention and can also solve the contradiction that many places of production matrimony vine overstocks surplus, profound significance is arranged protecting country and local economy.

The most preferred embodiment that test draws is as described below:

15 kilograms of medlar fresh fruits kept 3 minutes after adding 15 kg water ebuillition of heated, put into the pineapple grater when cooling material to 45～50 ℃ and ground, and ground continuously 7 minutes.The material flow that grinds after the processing is carried out coarse filtration through the scraper-type filter.Again the material after the coarse filtration is squeezed into centrifugal filter by pump and carry out fine filtering.Then homogeneous is the material behind the fine filtering to be added colloid mill pulverize once more, regulates fineness of grind to 10U.Thereafter, the liquid glucose that the adding filtration is good respectively in the material behind homogeneous 60 kilograms of (the syrup ratio is 2: 1), citric acids 500 grams, pectin 100 grams, Sodium Benzoates 100 restrain, add U.C50 and restrain, add 15 kilograms in water.Be heated to after stirring and boil.Divide behind the fine filtering once more in the sterilized empty bottle of packing into through silk, through 80～85 ℃ of steam, sterilization in 15～20 minutes, check, go out finished product.

The interpolation hydromining of the above-mentioned making fruit juice water of silver ion filter process.

Nutritional labeling by its juice from Chinese wolfberry of making of the described preparation method of invention is as follows:

Title and unit	Content	Title and unit	Content
				Total reducing sugar %(is with glucose meter)	41.6	Cobastab ₁Milligram/100 milliliters	0.01
Soluble solid %	42	Cobastab ₂Milligram/100 milliliters	0.01
				Albumen %	0.32	Vitamin C milligram/100 milliliter	14.7
Total acid %(is with citrometer)	0.54	Bata-carotene milligram/100 milliliter	0.3
				Calcium milligram/100 milliliter	2.88	The PH(test paper method)	3.0～3.5
Phosphorus milligram/100 milliliter	2.75	Viscosity (centipoise)	13.8
				Iron milligram/100 milliliter	0.66

Claims

1, a kind of preparation method of juice from Chinese wolfberry, it is made flow process and includes, primary raw material medlar fresh fruit or dry fruit are through the fruit sorting, weighing, rinsing, softening, it is characterized in that, heating the enzyme that goes out is that medlar fresh fruit and water gaging such as grade are heated together, the boiling back kept 3～5 minutes, grind is (if raw material is dry fruit then does not need to heat the enzymatic process that goes out with material behind the enzyme that goes out, grind is that softening back material is pulverized) put into grater when cooling to 45～50 ℃, every batch materials ground 5～7 minutes therein continuously, coarse filtration is that the material flow that grinds after the processing is separated through the scraper-type filter, the filter screen aperture is 0.5mm, fine filtering is the material after the coarse filtration to be squeezed into centrifugal filter by pump separate, the filter screen aperture is 0.16mm, (80 order) homogeneous is the material behind the fine filtering to be added colloid mill pulverize once more, regulate fineness of grind to 10 μ, make the material particles degree less than 30 μ, then, add auxiliary material and be to add respectively in the material behind homogeneous and filter good liquid glucose (syrup is than being 2:1, making the fruit juice sugar content is 38～42%), content is 0.5～0.6% citric acid, content is 0.05～0.15% pectin, content is 0.08～0.1% Sodium Benzoate, content is 0.02～0.05% U.C, filling up water, to make water content be 50～60%, and thereafter, Hybrid Heating is mixed material fully to be stirred and is heated to boil, divide in the sterilized bottle of packing into behind the fine filtering once more through silk, 80～85 ℃ of sterilizations of steam 15～20 minutes, check goes out finished product.

By the method for claim 1, it is characterized in that 2, be that the boiling back kept 3 minutes the best enzyme heat time heating time of going out.

3, by the method for claim 1 or 2, it is characterized in that the best time of grinding is 7 minutes.

4, by claim 1 or 2 method, it is characterized in that, when being primary raw material, adding the auxiliary material process, preferably add content and be 3～5% pineapple juice with the dry fruit.

5, by the method for claim 3, it is characterized in that, when being primary raw material, adding the auxiliary material process, preferably add content and be 3～5% pineapple juice with the dry fruit.

By the method for claim 5, it is characterized in that 6, the interpolation water of making fruit juice preferably adopts the water of silver ion filter process.