CN104187995A - Red raspberry and hawthorn fruit compound juice and preparation method thereof - Google Patents
Red raspberry and hawthorn fruit compound juice and preparation method thereof Download PDFInfo
- Publication number
- CN104187995A CN104187995A CN201410367289.0A CN201410367289A CN104187995A CN 104187995 A CN104187995 A CN 104187995A CN 201410367289 A CN201410367289 A CN 201410367289A CN 104187995 A CN104187995 A CN 104187995A
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- juice
- fruit
- raspberry
- red raspberry
- hawthorn fruit
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 53
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 33
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 22
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 22
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 22
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 22
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 22
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- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 22
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 22
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 22
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 150000001875 compounds Chemical class 0.000 title claims abstract description 9
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- 240000000171 Crataegus monogyna Species 0.000 title 1
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- 241001092040 Crataegus Species 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 239000001630 malic acid Substances 0.000 claims abstract description 4
- 235000011090 malic acid Nutrition 0.000 claims abstract description 4
- 239000002131 composite material Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000013995 raspberry juice Nutrition 0.000 claims description 12
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 10
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 10
- 235000021028 berry Nutrition 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 241001164374 Calyx Species 0.000 claims description 3
- 241001480508 Entomophthora Species 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 239000012459 cleaning agent Substances 0.000 claims description 3
- 230000001461 cytolytic effect Effects 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000006911 enzymatic reaction Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000009923 sugaring Methods 0.000 claims description 3
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000007106 Crataegus suborbiculata Nutrition 0.000 claims 1
- 241000073432 Crataegus suborbiculata Species 0.000 claims 1
- 240000007651 Rubus glaucus Species 0.000 claims 1
- 235000013202 a hawthorn Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 7
- 239000002253 acid Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000839 emulsion Substances 0.000 abstract description 3
- 239000007787 solid Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000000725 suspension Substances 0.000 abstract description 3
- 230000002159 abnormal effect Effects 0.000 abstract 1
- 150000007513 acids Chemical class 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 description 2
- 238000003475 lamination Methods 0.000 description 2
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241001092459 Rubus Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000010016 myocardial function Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- 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
Abstract
The invention relates to red raspberry and hawthorn fruit compound juice and a preparation method thereof. The red raspberry and hawthorn fruit compound juice is prepared from red raspberry juice, hawthorn fruit juice and auxiliary materials. The red raspberry and hawthorn fruit compound juice is characterized in that the mass ratio of the red raspberry juice to the hawthorn fruit juice is 15% to 10%; the auxiliary materials include white granulated sugar the mass of which accounts for 12% of total mass, and a proper amount of citric acid and malic acid. According to sensory indexes, the red raspberry and hawthorn fruit compound juice disclosed by the invention looks like a uniform emulsion which is red or light red, can have a small quantity of pulp precipitates without suspension and layering, has specific smoky fragrance of red raspberry fruits and light sourness and fragrance of hawthorn fruits, is mellow in taste, and is sour and sweet and palatable without abnormal taste; according to physical and chemical indexes, the red raspberry and hawthorn fruit compound juice contains more than or equal to 15% of soluble solids, less than or equal to 0.26% of total acids, and more than or equal to 25% of original juice.
Description
Technical field
The present invention relates to composite natural fruit juice field, be specifically related to raspberry, hawthorn composite fruit juice and preparation method.
Background technology
Composite fruit juice has important nutritive value, belongs to " alkalescent food ", to safeguarding that health has great significance.Raspberry has another name called pallet, red raspberry, is rose family rubus shrub property fruit.Plant height 1-2 rice, berry is larger, and fruit is red or orange, gives off a strong fragrance, nutritious.Be rich in the trace elements such as calcium, phosphorus, potassium, magnesium and iron, zinc, fruit eat raw and processing characteristics good.Hawthorn is bright in colour, nutritious, almost contains all nutritional labelings of other fruit, and wherein organic acid Vit C contents is high.In hawthorn, contain the medicinal ingredients such as chlorogenic acid, triterpenes, have anticancer, regulate the effects such as myocardial function and hemangiectasis.In prior art, utilize hawthorn to be combined with other fruit, the composite fruit juice of making is more, but coordinates the report of making fruit juice still not see with raspberry.
Summary of the invention
The composite fruit juice that the object of the present invention is to provide a kind of raspberry, hawthorn to make, and the preparation method of this fruit juice, to overcome the deficiencies in the prior art.
The present invention has adopted such technical scheme:
1), mixing preparation the present invention chooses raspberry, hawthorn, makes respectively fruit juice, adds auxiliary material, and its preparation method is:; 2), homogeneous; 3) degassed; 4) sterilization, cooling.
Be specially: described raspberry, hawthorn composite fruit juice, by raspberry juice, haw juice and auxiliary material, made, it is characterized in that, the mass ratio of raspberry juice and haw juice is 15%: 10%:
Described auxiliary material and mass ratio be respectively: white granulated sugar is gross mass 12%; Citric acid, malic acid are appropriate.
The preparation method of raspberry juice is:
1), choosing fruit; Select the higher fruit of maturity, remove the foreign material such as holder, disease and pest and leaf.
2), lixiviate; Sugaring 10%, stirring and dissolving, heating 65-75 ℃, keeps 20 minutes.
3), enzymolysis: add cellulolytic enzyme, consumption 5/10000ths, temperature 45 C, enzymatic reaction tank reaction 2-3 hour.
4), squeeze the juice; Select and wrap up in packet mode juice extractor and squeeze the juice, the residue after squeezing the juice for the first time adds suitable quantity of water and squeezes once again, and it is standby that twice juice is integrated with basin.
5), filter: fruit drink coarse filtration, filter cloth aperture 100-120 order.
6), centrifugation: further isolate pulp screenings with centrifugal separator, it is standby that fruit juice enters basin.
The preparation method of haw juice is:
1) select: select the new fresh haw berry that maturity is consistent, color and luster is red, remove impurity, sick entomophthora decayed fruit;
2) clean: with circulating water, clean, add if desired cleaning agent;
3) fruit is processed: fruit is removed handle calyx, is broken for two lobes after washing down foreign material;
4) add water: by the haw berry water that heavily doubles, be heated to 85-95 ℃ and keep 2-3 hour;
5) squeeze the juice: carry out with wrapping up in packet mode juice extractor: the water that pomace adds hawthorn original weight is heated to 80 ℃ of above lixiviates and squeezes once for 30 minutes again, obtains secondary juice, so repeats to make juice three times, and juice is merged;
6) filter: adopt gauze filter, filter cloth aperture 120 orders;
7) centrifugation: isolate parchment and fruit juice with centrifugal separator, enter basin standby.
The method of described composite fruit juice is following step:
1), proportionally take raspberry juice, haw juice and auxiliary material, mixing preparation, stirs;
2), step 1) compound that obtains, take operating pressure as 21 MPas, utilize high pressure homogenizer to enter homogeneous;
3) degassed; Composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; The fruit juice of filling and sealing is put into the hot water preheating of 60-80 ℃, boiling to boil after 12-14 minute is cooled to normal temperature.
Organoleptic indicator of the present invention:
This product outward appearance is redness or pale red, the emulsion of uniformity; Without suspension and lamination, allow a small amount of pulp precipitation; There is the distinctive paste fragrance of red raspberry fruits breath, slightly crataegolic acid and fragrance, mouthfeel is mellow, sour and sweet palatability, free from extraneous odour.
Physical and chemical index:
Soluble solid >=15%; Total acid≤0.26%; Raw juice content >=25%.
The specific embodiment
1), mixing preparation specific embodiment: the present invention chooses raspberry, hawthorn, makes respectively fruit juice, adds auxiliary material, and its preparation method is:; 2), homogeneous; 3) degassed; 4) sterilization, cooling.
Be specially: described raspberry, hawthorn composite fruit juice, by raspberry juice, haw juice and auxiliary material, made, it is characterized in that, the mass ratio of raspberry juice and haw juice is 15%: 10%;
Described auxiliary material and mass ratio be respectively: white granulated sugar is gross mass 12%; Citric acid, malic acid are appropriate.
The preparation method of raspberry juice is:
1), choosing fruit; Select the higher fruit of maturity, remove the foreign material such as holder, disease and pest and leaf.
2), lixiviate; Sugaring 10%, stirring and dissolving, heating 65-75 ℃, keeps 20 minutes.
3), enzymolysis: add cellulolytic enzyme, consumption 5/10000ths, temperature 45 C, enzymatic reaction tank reaction 2-3 hour.
4), squeeze the juice; Select and wrap up in packet mode juice extractor and squeeze the juice, the residue after squeezing the juice for the first time adds suitable quantity of water and squeezes once again, and it is standby that twice juice is integrated with basin.
5), filter: fruit drink coarse filtration, filter cloth aperture 100-120 order.
6), centrifugation: further isolate pulp screenings with centrifugal separator, it is standby that fruit juice enters basin.
The preparation method of haw juice is:
1) select: select the new fresh haw berry that maturity is consistent, color and luster is red, remove impurity, sick entomophthora decayed fruit;
2) clean: with circulating water, clean, add if desired cleaning agent;
3) fruit is processed: fruit is removed handle calyx, is broken for two lobes after washing down foreign material;
4) add water: by the haw berry water that heavily doubles, be heated to 85-95 ℃ and keep 2-3 hour;
5) squeeze the juice: carry out with wrapping up in packet mode juice extractor: the water that pomace adds hawthorn original weight is heated to 80 ℃ of above lixiviates and squeezes once for 30 minutes again, obtains secondary juice, so repeats to make juice three times, and juice is merged;
6) filter: adopt gauze filter, filter cloth aperture 120 orders;
7) centrifugation: isolate parchment and fruit juice with centrifugal separator, enter basin standby.
The method of described composite fruit juice is following step:
1), proportionally take raspberry juice, haw juice and auxiliary material, mixing preparation, stirs;
2), step 1) compound that obtains, take operating pressure as 21 MPas, utilize high pressure homogenizer to enter homogeneous;
3) degassed; Composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; The fruit juice of filling and sealing is put into the hot water preheating of 60-80 ℃, boiling to boil after 12-14 minute is cooled to normal temperature.
Organoleptic indicator of the present invention:
This product outward appearance is redness or pale red, the emulsion of uniformity; Without suspension and lamination, allow a small amount of pulp precipitation; There is the distinctive paste fragrance of red raspberry fruits breath, slightly crataegolic acid and fragrance, mouthfeel is mellow, sour and sweet palatability, free from extraneous odour.
Physical and chemical index:
Soluble solid >=15%; Total acid≤0.26%; Raw juice content >=25%.
Claims (4)
1. raspberry, a hawthorn composite fruit juice, made by raspberry juice, haw juice and auxiliary material, it is characterized in that, the mass ratio of raspberry juice and haw juice is 15%: 10%; Described auxiliary material and mass ratio be respectively: white granulated sugar is gross mass 12%; Citric acid, malic acid are appropriate.
2. according to composite fruit juice claimed in claim 1, it is characterized in that, the preparation method of raspberry juice is:
1) choosing fruit; Select the higher fruit of maturity, remove the foreign material such as holder, disease and pest and leaf;
2) lixiviate; Sugaring 10%, stirring and dissolving, heating 65-75 ℃, keeps 20 minutes;
3) enzymolysis: add cellulolytic enzyme, consumption 5/10000ths, temperature 45 C, enzymatic reaction tank reaction 2-3 hour;
4) squeeze the juice; Select and wrap up in packet mode juice extractor and squeeze the juice, the residue after squeezing the juice for the first time adds suitable quantity of water and squeezes once again, and it is standby that twice juice is integrated with basin;
5) filter: fruit drink coarse filtration, filter cloth aperture 100-120 order;
6) centrifugation: further isolate pulp screenings with centrifugal separator, it is standby that fruit juice enters basin.
3. according to composite fruit juice claimed in claim 1, it is characterized in that, the preparation method of haw juice is:
1) select: select the new fresh haw berry that maturity is consistent, color and luster is red, remove impurity, sick entomophthora decayed fruit;
2) clean: with circulating water, clean, add if desired cleaning agent;
3) fruit is processed: fruit is removed handle calyx, is broken for two lobes after washing down foreign material;
4) add water: by the haw berry water that heavily doubles, be heated to 85-95 ℃ and keep 2-3 hour;
5) squeeze the juice: carry out with wrapping up in packet mode juice extractor: the water that pomace adds hawthorn original weight is heated to 80 ℃ of above lixiviates and squeezes once for 30 minutes again, obtains secondary juice, so repeats to make juice three times, and juice is merged;
6) filter: adopt gauze filter, filter cloth aperture 120 orders;
7) centrifugation: isolate parchment and fruit juice with centrifugal separator, enter basin standby.
4. according to composite fruit juice claimed in claim 1, it is characterized in that, the method for described composite fruit juice is following step:
1) proportionally take raspberry juice, haw juice and auxiliary material, mixing preparation, stirs;
2) step 1) compound that obtains, take operating pressure as 21 MPas, utilize high pressure homogenizer to enter homogeneous;
3) degassed; Composite fruit juice after homogeneous is degassed through vacuum degassing machine, filling and sealing;
4) sterilization, cooling; The fruit juice of filling and sealing is put into the hot water preheating of 60-80 ℃, boiling to boil after 12-14 minute is cooled to normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410367289.0A CN104187995A (en) | 2014-07-22 | 2014-07-22 | Red raspberry and hawthorn fruit compound juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410367289.0A CN104187995A (en) | 2014-07-22 | 2014-07-22 | Red raspberry and hawthorn fruit compound juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187995A true CN104187995A (en) | 2014-12-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410367289.0A Pending CN104187995A (en) | 2014-07-22 | 2014-07-22 | Red raspberry and hawthorn fruit compound juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187995A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918725A (en) * | 2016-05-03 | 2016-09-07 | 中国农业科学院农产品加工研究所 | Natural low-sugar red fruit juice and processing technology thereof |
| CN105982118A (en) * | 2015-01-29 | 2016-10-05 | 马承慧 | Preparation process for raspberry and lemon anti-oxidizing compound beverage |
| CN106666306A (en) * | 2016-09-09 | 2017-05-17 | 安徽宝恒农业有限公司 | Maqui berry juice with health-care effect |
| CN107981122A (en) * | 2017-11-15 | 2018-05-04 | 湖州美果汇食品有限公司 | A kind of preparation method for digesting hawthorn composite fruit juice |
| CN108902587A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of gumbo beverage and preparation method thereof |
| CN108902585A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of guava beverage and preparation method thereof |
| CN108902586A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of balsam pear sea salt beverage and preparation method thereof |
| CN109198324A (en) * | 2018-08-10 | 2019-01-15 | 陕西思尔生物科技有限公司 | A kind of composite fruit juice and preparation method thereof being effectively improved Black Box Tracing bitter taste |
-
2014
- 2014-07-22 CN CN201410367289.0A patent/CN104187995A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105982118A (en) * | 2015-01-29 | 2016-10-05 | 马承慧 | Preparation process for raspberry and lemon anti-oxidizing compound beverage |
| CN105918725A (en) * | 2016-05-03 | 2016-09-07 | 中国农业科学院农产品加工研究所 | Natural low-sugar red fruit juice and processing technology thereof |
| CN105918725B (en) * | 2016-05-03 | 2019-03-12 | 中国农业科学院农产品加工研究所 | Natural low sugar red fruit juice and its processing technology |
| CN106666306A (en) * | 2016-09-09 | 2017-05-17 | 安徽宝恒农业有限公司 | Maqui berry juice with health-care effect |
| CN107981122A (en) * | 2017-11-15 | 2018-05-04 | 湖州美果汇食品有限公司 | A kind of preparation method for digesting hawthorn composite fruit juice |
| CN108902587A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of gumbo beverage and preparation method thereof |
| CN108902585A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of guava beverage and preparation method thereof |
| CN108902586A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of balsam pear sea salt beverage and preparation method thereof |
| CN109198324A (en) * | 2018-08-10 | 2019-01-15 | 陕西思尔生物科技有限公司 | A kind of composite fruit juice and preparation method thereof being effectively improved Black Box Tracing bitter taste |
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