CN104336686A - A preparing method of novel hawthorn juice - Google Patents
A preparing method of novel hawthorn juice Download PDFInfo
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- CN104336686A CN104336686A CN201310313591.3A CN201310313591A CN104336686A CN 104336686 A CN104336686 A CN 104336686A CN 201310313591 A CN201310313591 A CN 201310313591A CN 104336686 A CN104336686 A CN 104336686A
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- 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
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- 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
-
- 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
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- Health & Medical Sciences (AREA)
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- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a preparing method of novel hawthorn juice. The method includes: a step of selecting a raw material, namely a step of selecting fresh hawthorn fruit or dried hawthorn as the raw material; a step of cleaning and smashing, namely a step of cleaning the selected hawthorn mechanically or manually, removing pits, and smashing; a step of extracting, namely a step of digesting, filtering and combining filtrates; a step of performing enzymatic hydrolysis, namely a step of adding one or two or three of pectinase, cellulase and protease into the combined filtrate; a step of filtering, namely a step of filtering by using a plate and frame type filter press; a step of sterilizing, namely a step of performing ultra high temperature short time sterilization; a step of adding, namely a step of adding cane sugar, citric acid and other auxiliary additives after clear hawthorn juice is obtained; a step of filtering, namely a step of filtering by using a precision filter; and a step of filling, namely a step of performing sterile filling and packaging. The method is characterized in that: the method is simple, and easy in operation; the raw material is wide in source and easily available; processing equipment used in the method is simple in structure; a preparing process comprises few steps; the labor cost is saved; the production efficiency is increased; and the economic benefit of an enterprise is increased.
Description
Technical field
The invention belongs to food processing field, especially a kind of preparation method of novel haw juice.
Background technology
Hawthorn is the fruit of Qiang Wei section may large-fruited Chinese hawthorn, fructus crataegi pinnatifidae or fructus crataegi cuneatae.Hawthorn is nutritious, and containing carbohydrate, amino acid, organic acid, vitamin, mineral matter, trace element etc., especially vitamin content is higher, in addition containing triterpenic acid and Flavonoid substances.Hawthorn major function is food digesting stomach fortifying, the stasis of blood is fallen apart in promoting the circulation of qi, gastral cavilty turgor stagnant for meat, rush down dysentery stomachache, hemostasis through closing, postpartum stasis blocking, trusted subordinate's shouting pain, hernia stasis of blood pain, hyperlipemia etc.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, the preparation method of a kind of raw material and fairly simple, the easy-operating novel haw juice of equipment is provided, by selecting materials, extracting, enzymolysis, clarification, filtration, filling and additive use, make mouthfeel more be applicable to the crowd at each age.The present invention carries out deep processing process to hawthorn, makes concentrated haw juice, maintains the original nutrition of hawthorn and local flavor to greatest extent, is the health drink that a kind of nutritive value is very high.
The technical scheme that the present invention realizes object is:
A preparation method for novel haw juice, step is as follows:
(1) raw material is selected: select completely filled fruit, maturity is high, and the hawthorn fresh fruit given off a strong fragrance or dried hawthorn are raw material, rejects and goes rotten and rotten fruit;
(2) cleaning is broken: by the hawthorn fresh fruit chosen or dried hawthorn is mechanical or manual cleans up, and extracts the core, is then blended by pulp;
(3) extract: in hawthorn fresh fruit: water=1: 2 ~ 10 or dried hawthorn: water=1: the ratio lixiviate of 9 ~ 20 or refluxing extraction 2 ~ 3 times, each 30 ~ 60min; Filter, merging filtrate;
(4) enzymolysis: filtrate adds the mixed enzyme of a kind of in pectase, cellulase, protease or any two or three kinds; After testing without the enzyme that goes out that heats up after pectic substance;
(5) clarify: after the tannin first adding 0.2% ~ 0.9% is mixed evenly, then add the gelatin of 0.5% ~ 0.8%, after mixing, leave standstill 8 ~ 12h in room temperature;
(6) filter: filter with flame filter press, 10 ~ 45 μm, filter plate aperture;
(7) homogeneous: homogenization pressure is 30 ~ 45Mpa, temperature is 55 ~ 60 DEG C, homogeneous twice;
(8) sterilization: adopt ultra high temperature short time sterilization, temperature 121 ~ 135 DEG C, time 15 ~ 20s;
(9) add: after obtaining clarification haw juice, add sucrose, citric acid and other auxiliary additive;
(10) filter: filter with microfroc filter, 5 ~ 20 μm, filter plate aperture;
(11) filling: to adopt sterile filling, packaging.
And described step (3) is lixiviate or refluxing extraction, Extracting temperature 80 ~ 100 DEG C.
And described step (4) enzymolysis is the mixed enzyme that filtrate adds a kind of in pectase 0.01% ~ 0.08%, cellulase 0.02% ~ 0.05%, proteinase-10 .001% ~ 0.02% or any two or three kinds; Hydrolysis temperature 30 ~ 60 DEG C, pH3 ~ 5.
The present invention adopts advanced technologies to extract haw juice from hawthorn, through the novel haw juice that the techniques such as enzymolysis, clarification, filtration, ultra high temperature short time sterilization, sterile filling are made, maintaining the original nutrition of hawthorn and local flavor to greatest extent, is the health drink that a kind of nutritive value is very high.The extractive technique that the present invention adopts and zymolysis technique can improve crushing juice rate to greatest extent, increase raw material availability, reduce costs.Adopt ultra high temperature short time sterilization and aseptic filling technology, compare with canning means with conventional antimicrobial, be conducive to the loss reducing hawthorn nutritional labeling, farthest maintaining the hawthorn original nutrition in ground and color and luster local flavor, meanwhile, by adding sucrose, citric acid and other auxiliary additive, this product being given off a strong fragrance, pure flavor, nutritious, add appropriate warm water and drinkable, convenient and healthy.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
If no special instructions, the reagent used in the present invention is conventional reagent; If no special instructions, the method used is conventional method.
In the present invention if no special requirements, the percentage used is mass percent.
A preparation method for novel haw juice, step is as follows:
(1) raw material is selected: select completely filled fruit, maturity is high, and the hawthorn fresh fruit given off a strong fragrance or dried hawthorn are raw material, rejects and goes rotten and rotten fruit;
(2) cleaning is broken: the hawthorn fresh fruit chosen or dried hawthorn is mechanical or manual cleans up, and extracts the core, is then blended by pulp;
(3) extract: in hawthorn fresh fruit: water=1: 2 ~ 10 or dried hawthorn: water=1: the ratio lixiviate of 9 ~ 20 or refluxing extraction 2 ~ 3 times, each 30 ~ 60min; Filter, merging filtrate;
(4) enzymolysis: filtrate adds the mixed enzyme of a kind of in pectase, cellulase, protease or any two or three kinds; After testing without the enzyme that goes out that heats up after pectic substance;
(5) clarify: after the tannin first adding 0.2% ~ 0.9% is mixed evenly, then add the gelatin of 0.5% ~ 0.8%, after mixing, leave standstill 8 ~ 12h in room temperature;
(6) filter: filter with flame filter press, 10 ~ 45 μm, filter plate aperture;
(7) homogeneous: homogenization pressure is 30 ~ 45Mpa, temperature is 55 ~ 60 DEG C, homogeneous twice;
(8) sterilization: adopt ultra high temperature short time sterilization, temperature 121 ~ 135 DEG C, time 15 ~ 20s;
(9) add: after obtaining clarification haw juice, add sucrose, citric acid and other auxiliary additive;
(10) filter: filter with microfroc filter, 5 ~ 20 μm, filter plate aperture;
(11) filling: to adopt sterile filling, packaging.
Described step (3) is lixiviate or refluxing extraction, Extracting temperature 80 ~ 100 DEG C.
Described step (4) enzymolysis is the mixed enzyme that filtrate adds a kind of in pectase 0.01% ~ 0.08%, cellulase 0.02% ~ 0.05%, proteinase-10 .001% ~ 0.02% or any two or three kinds; Hydrolysis temperature 30 ~ 60 DEG C, pH3 ~ 5.
Embodiment 1
A preparation method for novel haw juice, step is as follows:
(1) raw material is selected: select completely filled fruit, maturity is high, and the hawthorn fresh fruit given off a strong fragrance is raw material, rejects and goes rotten and rotten fruit;
(2) cleaning is broken: the hawthorn fresh fruit chosen is mechanical or manual to be cleaned up, and extracts the core, is then blended by pulp;
(3) extract: in hawthorn fresh fruit: water=1: the ratio lixiviate of 2 or refluxing extraction 2 times, each 30min; Filter, merging filtrate;
(4) enzymolysis: filtrate adds the mixed enzyme of a kind of in pectase, cellulase, protease or any two or three kinds; After testing without the enzyme that goes out that heats up after pectic substance;
(5) clarify: after the tannin first adding 0.2% is mixed evenly, then add the gelatin of 0.5%, after mixing, leave standstill 8h in room temperature;
(6) filter: filter with flame filter press, 10 μm, filter plate aperture;
(7) homogeneous: homogenization pressure is 30Mpa, temperature is 55 DEG C, homogeneous twice;
(8) sterilization: adopt ultra high temperature short time sterilization, temperature 121 DEG C, time 15s;
(9) add: after obtaining clarification haw juice, add sucrose, citric acid and other auxiliary additive;
(10) filter: filter with microfroc filter, 5 μm, filter plate aperture;
(11) filling: to adopt sterile filling, packaging.
Described step (3) is lixiviate or refluxing extraction, Extracting temperature 80 DEG C.
Described step (4) enzymolysis is the mixed enzyme that filtrate adds a kind of in pectase 0.01%, cellulase 0.02%, proteinase-10 .001% or any two or three kinds; Hydrolysis temperature 30 DEG C, pH5.
Embodiment 2
A preparation method for novel haw juice, step is as follows:
(1) raw material is selected: select completely filled fruit, maturity is high, and the dried hawthorn given off a strong fragrance is raw material, rejects and goes rotten and rotten fruit;
(2) cleaning is broken: the dried hawthorn chosen is mechanical or manual to be cleaned up, and extracts the core, and then pulp is carried out fragmentation,
(3) extract: in dried hawthorn: water=1: the ratio lixiviate of 20 or refluxing extraction 3 times, each 60min; Filter, merging filtrate;
(4) enzymolysis: filtrate adds the mixed enzyme of a kind of in pectase, cellulase, protease or any two or three kinds; After testing without the enzyme that goes out that heats up after pectic substance;
(5) clarify: after the tannin first adding 0.9% is mixed evenly, then add the gelatin of 0.8%, after mixing, leave standstill 12h in room temperature;
(6) filter: filter with flame filter press, 45 μm, filter plate aperture;
(7) homogeneous: homogenization pressure is 45Mpa, temperature is 60 DEG C, homogeneous twice;
(8) sterilization: adopt ultra high temperature short time sterilization, temperature 135 DEG C, time 20s;
(9) add: after obtaining clarification haw juice, add sucrose, citric acid and other auxiliary additive;
(10) filter: filter with microfroc filter, 20 μm, filter plate aperture;
(11) filling: to adopt sterile filling, packaging.
Described step (3) is lixiviate or refluxing extraction, Extracting temperature 100 DEG C.
Described step (4) enzymolysis is the mixed enzyme that filtrate adds a kind of in pectase 0.08%, cellulase 0.05%, proteinase-10 .02% or any two or three kinds; Hydrolysis temperature 60 DEG C, pH3.
Claims (3)
1. a preparation method for novel haw juice, is characterized in that: step is as follows:
(1) raw material is selected: select completely filled fruit, maturity is high, and the hawthorn fresh fruit given off a strong fragrance or dried hawthorn are raw material, rejects and goes rotten and rotten fruit;
(2) cleaning is broken: by the hawthorn fresh fruit chosen or dried hawthorn is mechanical or manual cleans up, and extracts the core, is then blended by pulp;
(3) extract: in hawthorn fresh fruit: water=1: 2 ~ 10 or dried hawthorn: water=1: the ratio lixiviate of 9 ~ 20 or refluxing extraction 2 ~ 3 times, each 30 ~ 60min; Filter, merging filtrate;
(4) enzymolysis: filtrate adds the mixed enzyme of a kind of in pectase, cellulase, protease or any two or three kinds; After testing without the enzyme that goes out that heats up after pectic substance;
(5) clarify: after the tannin first adding 0.2% ~ 0.9% is mixed evenly, then add the gelatin of 0.5% ~ 0.8%, after mixing, leave standstill 8 ~ 12h in room temperature;
(6) filter: filter with flame filter press, 10 ~ 45 μm, filter plate aperture;
(7) homogeneous: homogenization pressure is 30 ~ 45Mpa, temperature is 55 ~ 60 DEG C, homogeneous twice;
(8) sterilization: adopt ultra high temperature short time sterilization, temperature 121 ~ 135 DEG C, time 15 ~ 20s;
(9) add: after obtaining clarification haw juice, add sucrose, citric acid and other auxiliary additive;
(10) filter: filter with microfroc filter, 5 ~ 20 μm, filter plate aperture;
(11) filling: to adopt sterile filling, packaging.
2. the preparation method of a kind of novel haw juice according to claim 1, is characterized in that: described step (3) is lixiviate or refluxing extraction, Extracting temperature 80 ~ 100 DEG C.
3. the preparation method of a kind of novel haw juice according to claim 1, is characterized in that: described step (4) enzymolysis is the mixed enzyme that filtrate adds a kind of in pectase 0.01% ~ 0.08%, cellulase 0.02% ~ 0.05%, proteinase-10 .001% ~ 0.02% or any two or three kinds; Hydrolysis temperature 30 ~ 60 DEG C, pH3 ~ 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310313591.3A CN104336686A (en) | 2013-07-24 | 2013-07-24 | A preparing method of novel hawthorn juice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310313591.3A CN104336686A (en) | 2013-07-24 | 2013-07-24 | A preparing method of novel hawthorn juice |
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| CN104336686A true CN104336686A (en) | 2015-02-11 |
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| CN201310313591.3A Pending CN104336686A (en) | 2013-07-24 | 2013-07-24 | A preparing method of novel hawthorn juice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146649A (en) * | 2015-08-14 | 2015-12-16 | 青岛铭晨信息技术有限公司 | Compound rose and Chinese medicinal herb health-care beverage with effects in benefiting spleen and strengthening stomach |
| CN114521619A (en) * | 2021-12-31 | 2022-05-24 | 嘉兴市芦荟源生物科技有限公司 | Aloe stock solution beverage and preparation process thereof |
-
2013
- 2013-07-24 CN CN201310313591.3A patent/CN104336686A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146649A (en) * | 2015-08-14 | 2015-12-16 | 青岛铭晨信息技术有限公司 | Compound rose and Chinese medicinal herb health-care beverage with effects in benefiting spleen and strengthening stomach |
| CN114521619A (en) * | 2021-12-31 | 2022-05-24 | 嘉兴市芦荟源生物科技有限公司 | Aloe stock solution beverage and preparation process thereof |
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Application publication date: 20150211 |