CN104068430A - Making method of Chinese wolfberry fruit juice - Google Patents
Making method of Chinese wolfberry fruit juice Download PDFInfo
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- CN104068430A CN104068430A CN201410248875.3A CN201410248875A CN104068430A CN 104068430 A CN104068430 A CN 104068430A CN 201410248875 A CN201410248875 A CN 201410248875A CN 104068430 A CN104068430 A CN 104068430A
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- fruit
- juice
- chinese wolfberry
- filter
- pulp
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 18
- 244000241872 Lycium chinense Species 0.000 title claims abstract description 17
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 238000010306 acid treatment Methods 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 229920003051 synthetic elastomer Polymers 0.000 claims description 4
- 239000005061 synthetic rubber Substances 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 2
- 230000036737 immune function Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 244000241838 Lycium barbarum Species 0.000 description 6
- 235000015459 Lycium barbarum Nutrition 0.000 description 6
- 206010028980 Neoplasm Diseases 0.000 description 3
- 241000723353 Chrysanthemum Species 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a making method of a Chinese wolfberry fruit juice, belonging to the field of beverage processing. The making method is characterized by comprising the following steps: adopting raw materials; sorting; cleaning; crushing; removing peduncles; heating; juicing; separating; clarifying; filtering; preparing for the materials; sterilizing; filling; and sealing, thus obtaining the finished product. The making method has the beneficial effects that the Chinese wolfberry fruit juice is light red, and clear and transparent, has a flavor of Chinese wolfberry fruits, is proper in sour and sweetness, and is beneficial to the improvement of the immunologic function of a human body and enhancing the adaptability adjusting capability of the human body. The making method is simple to operate and easy to implement.
Description
Technical field
The present invention relates to a kind of processing method of fruit juice, especially relate to a kind of preparation method of juice from Chinese wolfberry.
Background technology
The fruit of Chinese wolfberry is also FRUCTUS LYCII, matrimony vine branch robust growth, and flowers and fruits are many, and fruit grain is large, and output is high, quality better.Matrimony vine is grown in alkaline soil and sand loam more, is adapted at soil layer most deep, on fertile loam, cultivates.Fruit of Chinese wolfberry taste is sweet, property flat, has nourishing yin and supplementing blood, the effect of benefiting shrewd head.
The effect of matrimony vine: 1, improve human organism's immunologic function, strengthen organism adaptation regulating power: the edible fruit of Chinese wolfberry can be strengthened the body resistance to consolidate the constitution and the timid heresy of righting, not only strengthens body function, promotion health recovers, and can improve the resistance against diseases of body, resist the infringement of disease and evil.2, there is antitumaous effect: the fruit of Chinese wolfberry has obvious inhibitory action to the generation of cancer cell and diffusion, folium lycii is often drunk for tea, can significantly improve and improve immunologic function and the physiological function of old man, valetudinarian and tumour patient, the effect that there is strong human body and delay senility.To cancer patient's combined with chemotherapy, there is the toxic and side effect of alleviating, prevent that white blood cell from reducing, and regulates the curative effects such as immunologic function.3, effectively delay senility: the fruit of Chinese wolfberry is for strengthening the body resistance to consolidate the constitution, the good medicine that production of sperm is mended marrow, enriching yin and nourishing kidney, benefiting qi for tranquillization, improved the health, delays senility, can effectively strengthen various functions, can improve cerebral function and the function to Green Tea Extract, there is the effect significantly delaying senility.
The growth cycle of matrimony vine is short, can not supply in the four seasons, for being processed into juice from Chinese wolfberry, can realize the comprehensive utilization to matrimony vine raw material, is convenient to store, and improves its economic worth.
Summary of the invention
The growth cycle that the object of the invention is to solve matrimony vine is short, and the problem that can not supply in the four seasons provides a kind of preparation method of juice from Chinese wolfberry.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for juice from Chinese wolfberry, is characterized in that: the processing process of employing raw material → sorting → cleaning → crushing → destemming → heat → squeeze the juice → separation → clarification → filtration → batching → sterilization → filling → sealing → finished product, and concrete operation step is:
1. raw material sorting: select the FRUCTUS LYCII of abundant maturation, reject disease and pest fruit and the mouldy fruit of breaking;
2. clean: first, by clear water rinsing one time for fruit, be then placed in 0.05%-0.10% liquor potassic permanganate and soak 10 minutes, take out, with flowing, rinsing is clean repeatedly for clear water;
3. crush, destemming: fruit is placed on rotating synthetic rubber roller and is crushed, by gyroaxis, carpopodium is discharged, separated by filter screen, more softening by pumping out;
4. heating: pulp is heated to 75 ℃ and softens;
5. squeeze the juice: the pulp after softening is filtered, and filter residue squeezes again, twice juice is mixed;
6. separated: in the fruit juice of squeezing out, contain pulp particles, first carry out acid treatment, then pulp is removed in centrifugation;
7. clarification: adopt enzyme to process, pectase consumption is 0.05%, acts on 12 hours under 45-55 ℃ of condition;
8. filter: adopt diatomite filter to filter, the 0.5%-1.0% that diatomite consumption is fruit juice;
9. prepare burden: the soluble solid content of adjusting fruit juice reaches 15%, acid content 0.02%;
10. sterilization: adopt the sterilization of ultra high temperature short time sterilization machine, 130 ℃ of temperature, maintain 5 seconds, then bottle while hot, seal, and are finished product.
Beneficial effect: product fruit juice of the present invention, juice light red, limpid transparent, there is the local flavor of FRUCTUS LYCII, moderately sour and sweet, this product is conducive to improve human organism's immunologic function, strengthens human body and adapts to regulating power.Simple to operate, easy to implement.
The specific embodiment
Embodiment 1
:
A preparation method for juice from Chinese wolfberry, concrete operation step is:
1. raw material sorting: select the FRUCTUS LYCII of abundant maturation, reject disease and pest fruit and the mouldy fruit of breaking;
2. clean: first, by clear water rinsing one time for fruit, be then placed in 0.05%-0.10% liquor potassic permanganate and soak 10 minutes, take out, with flowing, rinsing is clean repeatedly for clear water;
3. crush, destemming: fruit is placed on rotating synthetic rubber roller and is crushed, by gyroaxis, carpopodium is discharged, separated by filter screen, more softening by pumping out;
4. heating: pulp is heated to 75 ℃ and softens;
5. squeeze the juice: the pulp after softening is filtered, and filter residue squeezes again, twice juice is mixed;
6. separated: in the fruit juice of squeezing out, contain pulp particles, first carry out acid treatment, then pulp is removed in centrifugation;
7. clarification: adopt enzyme to process, pectase consumption is 0.05%, acts on 12 hours under 45-55 ℃ of condition;
8. filter: adopt diatomite filter to filter, the 0.5%-1.0% that diatomite consumption is fruit juice;
9. prepare burden: the soluble solid content of adjusting fruit juice reaches 15%, acid content 0.02%; After being dissolved, rock sugar adds;
10. sterilization: adopt the sterilization of ultra high temperature short time sterilization machine, 130 ℃ of temperature, maintain 5 seconds, then bottle while hot, seal, and are finished product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Embodiment 2
:
A preparation method for juice from Chinese wolfberry, concrete operation step is:
1. raw material sorting: select the FRUCTUS LYCII of abundant maturation, reject disease and pest fruit and the mouldy fruit of breaking;
2. clean: first, by clear water rinsing one time for fruit, be then placed in 0.05%-0.10% liquor potassic permanganate and soak 10 minutes, take out, with flowing, rinsing is clean repeatedly for clear water;
3. crush, destemming: fruit is placed on rotating synthetic rubber roller and is crushed, by gyroaxis, carpopodium is discharged, separated by filter screen, more softening by pumping out;
4. heating: pulp is heated to 75 ℃ and softens;
5. squeeze the juice: the pulp after softening is filtered, and filter residue squeezes again, twice juice is mixed;
6. separated: in the fruit juice of squeezing out, contain pulp particles, first carry out acid treatment, then pulp is removed in centrifugation;
7. clarification: adopt enzyme to process, pectase consumption is 0.05%, acts on 12 hours under 45-55 ℃ of condition;
8. filter: adopt diatomite filter to filter, the 0.5%-1.0% that diatomite consumption is fruit juice;
9. prepare burden: the soluble solid content of adjusting fruit juice reaches 15%, acid content 0.02%; The boiling water of chrysanthemum being put into 100 ℃ brews, and filters out chrysanthemum, and water is joined in fruit juice;
10. sterilization: adopt the sterilization of ultra high temperature short time sterilization machine, 130 ℃ of temperature, maintain 5 seconds, then bottle while hot, seal, and are finished product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. the preparation method of a juice from Chinese wolfberry, it is characterized in that: the processing process of employing raw material → sorting → cleaning → crushing → destemming → heat → squeeze the juice → separation → clarification → filtration → batching → sterilization → filling → sealing → finished product, concrete operation step is:
1. raw material sorting: select the FRUCTUS LYCII of abundant maturation, reject disease and pest fruit and the mouldy fruit of breaking;
2. clean: first, by clear water rinsing one time for fruit, be then placed in 0.05%-0.10% liquor potassic permanganate and soak 10 minutes, take out, with flowing, rinsing is clean repeatedly for clear water;
3. crush, destemming: fruit is placed on rotating synthetic rubber roller and is crushed, by gyroaxis, carpopodium is discharged, separated by filter screen, more softening by pumping out;
4. heating: pulp is heated to 75 ℃ and softens;
5. squeeze the juice: the pulp after softening is filtered, and filter residue squeezes again, twice juice is mixed;
6. separated: in the fruit juice of squeezing out, contain pulp particles, first carry out acid treatment, then pulp is removed in centrifugation;
7. clarification: adopt enzyme to process, pectase consumption is 0.05%, acts on 12 hours under 45-55 ℃ of condition;
8. filter: adopt diatomite filter to filter, the 0.5%-1.0% that diatomite consumption is fruit juice;
9. prepare burden: the soluble solid content of adjusting fruit juice reaches 15%, acid content 0.02%;
10. sterilization: adopt the sterilization of ultra high temperature short time sterilization machine, 130 ℃ of temperature, maintain 5 seconds, then bottle while hot, seal, and are finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410248875.3A CN104068430A (en) | 2014-06-07 | 2014-06-07 | Making method of Chinese wolfberry fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410248875.3A CN104068430A (en) | 2014-06-07 | 2014-06-07 | Making method of Chinese wolfberry fruit juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104068430A true CN104068430A (en) | 2014-10-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410248875.3A Pending CN104068430A (en) | 2014-06-07 | 2014-06-07 | Making method of Chinese wolfberry fruit juice |
Country Status (1)
| Country | Link |
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| CN (1) | CN104068430A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304571A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of health tea with shii-take and wolfberry |
| CN104585842A (en) * | 2015-02-08 | 2015-05-06 | 费先艳 | Preparing process of medlar juice |
| CN105124712A (en) * | 2015-10-09 | 2015-12-09 | 青海泰柏特生物科技有限公司 | Method for reducing content of imidacloprid in medlar juice |
| CN106261339A (en) * | 2016-08-30 | 2017-01-04 | 赵百华 | The technique of a kind of juice from Chinese wolfberry and formula |
| CN107136355A (en) * | 2017-05-27 | 2017-09-08 | 芜湖市三山区绿色食品产业协会 | The preparation method of dye yam health drink |
| CN114451499A (en) * | 2020-11-04 | 2022-05-10 | 上海海歌雅生物科技有限公司 | Preparation method of medlar drink |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582783A (en) * | 2004-06-14 | 2005-02-23 | 朱彦华 | Production of concentrated fresh Chinese wolfberry juice |
| CN101401662A (en) * | 2008-11-14 | 2009-04-08 | 宁夏农林科学院 | Process for preparing fresh juice beverage of matrimony vine |
| CN101889706A (en) * | 2010-07-15 | 2010-11-24 | 天人果汁集团股份有限公司 | Process for producing concentrated Chinese wolfberry clear juice |
| TW201313137A (en) * | 2011-09-30 | 2013-04-01 | Chuan Xi Biochemistry Technology Co Ltd | Natural intelligence-helpful brain-healthcare beverage |
| CN103478816B (en) * | 2013-09-18 | 2014-11-05 | 宁夏天瑞产业集团现代农业有限公司 | Coarse cereal watermelon peel vinegar drink and preparation method thereof |
-
2014
- 2014-06-07 CN CN201410248875.3A patent/CN104068430A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582783A (en) * | 2004-06-14 | 2005-02-23 | 朱彦华 | Production of concentrated fresh Chinese wolfberry juice |
| CN101401662A (en) * | 2008-11-14 | 2009-04-08 | 宁夏农林科学院 | Process for preparing fresh juice beverage of matrimony vine |
| CN101889706A (en) * | 2010-07-15 | 2010-11-24 | 天人果汁集团股份有限公司 | Process for producing concentrated Chinese wolfberry clear juice |
| TW201313137A (en) * | 2011-09-30 | 2013-04-01 | Chuan Xi Biochemistry Technology Co Ltd | Natural intelligence-helpful brain-healthcare beverage |
| CN103478816B (en) * | 2013-09-18 | 2014-11-05 | 宁夏天瑞产业集团现代农业有限公司 | Coarse cereal watermelon peel vinegar drink and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 徐凤: "枸杞果汁饮料的研制", 《吉林农业科技学院学报》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304571A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of health tea with shii-take and wolfberry |
| CN104585842A (en) * | 2015-02-08 | 2015-05-06 | 费先艳 | Preparing process of medlar juice |
| CN105124712A (en) * | 2015-10-09 | 2015-12-09 | 青海泰柏特生物科技有限公司 | Method for reducing content of imidacloprid in medlar juice |
| CN106261339A (en) * | 2016-08-30 | 2017-01-04 | 赵百华 | The technique of a kind of juice from Chinese wolfberry and formula |
| CN107136355A (en) * | 2017-05-27 | 2017-09-08 | 芜湖市三山区绿色食品产业协会 | The preparation method of dye yam health drink |
| CN114451499A (en) * | 2020-11-04 | 2022-05-10 | 上海海歌雅生物科技有限公司 | Preparation method of medlar drink |
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Application publication date: 20141001 |