CN104382143A - Processing method of waxberry juice - Google Patents
Processing method of waxberry juice Download PDFInfo
- Publication number
- CN104382143A CN104382143A CN201410655848.8A CN201410655848A CN104382143A CN 104382143 A CN104382143 A CN 104382143A CN 201410655848 A CN201410655848 A CN 201410655848A CN 104382143 A CN104382143 A CN 104382143A
- Authority
- CN
- China
- Prior art keywords
- juice
- waxberries
- red bayberry
- processing method
- colloid mill
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of waxberry juice. The processing method comprises the following steps: (1) selecting fresh and mature waxberries which are not rotted and do not go bad as raw materials, wherein the flavor of the waxberries is required to be normal, and the soluble solid content of the waxberries is more than or equal to 8.0%; removing impurities, namely, removing the unqualified waxberries, leaves and fruit stems; (2) cleaning, namely, firstly, soaking the waxberries into 5% light salt brine for 10 minutes to remove fruit worms in the fruit of the waxberries; then, washing the waxberries with flowing clear water until no salt exists on the waxberries, fishing out and draining off; (3) removing kernels, pulping and juicing, namely, pouring the drained waxberries into a kernel-removing and pulping machine for removing kernels and pulping; (4) juicing, namely, extracting the waxberry juice by a spiral juicer for later use, wherein the apertures of a screen mesh of the spiral juicer reach 80-100 meshes; (5) colloid mill, namely, directly conveying the waxberry juice into a hopper of the colloid mill by a pipeline to enable granules to be further thinned, wherein the gaps of the colloid mill are required to be within the range from 2 to 50 microns; then, feeding gelatin and polyvinyl polypyrrolidone (PVPP), and filtering for later use. The waxberry juice prepared by the method is good in mouth feel, is not astringent, is free from precipitate, and does not fade.
Description
Technical field
The present invention relates to a kind of processing method of red bayberry juice.
Background technology
Red bayberry is nutritious traditional fruit, containing 16 seed amino acids, citric acid, vitamin, mineral matter etc.Compendium of Material Medica is recorded: effect that red bayberry has " promote the production of body fluid, quench the thirst, adjust the five internal organs, wash stomach, relieving restlessness feedback bad odor ".Cranberry juice that existing market is sold exists that precipitation is more, and mouthfeel is poor, wine and women-sensual pursuits dimness or add the problems such as pigment is too gorgeous.For the above-mentioned defect of customer service, I have developed a kind of processing method of red bayberry juice.
Summary of the invention
For the technical problem of above-mentioned existence, the object of the invention is: the processing method proposing a kind of red bayberry juice.
Technical solution of the present invention is achieved in that a kind of processing method of red bayberry juice, comprises following steps:
1. select fresh mature, non-rot red bayberry makes raw material, require that local flavor is normal, soluble solid content >=8.0%, impurity elimination comprises removes defective red bayberry, also must remove leaf and carpopodium simultaneously;
cleaning: the first step light salt brine of 5% soaks 10min, removes the fruitworm of the out-of-date the inside of red bayberry, and the clear water of second step flowing rinses, until pull out without after salinity, drains;
stoning is pulled an oar, is squeezed the juice: poured into by the red bayberry drained in stoning beater, and stoning is pulled an oar;
squeeze the juice: get cranberry juice with spiral juice extractor, the screen cloth of note spiral juice extractor requires that aperture reaches 80-100 order, for subsequent use;
colloid mill: cranberry juice is delivered directly in the hopper of colloid mill by pipeline, makes the further refinement of particle, and the clearance requirement of colloid mill, between 2-50 micron, then adds gelatin and PVPP filtration, stand-by.
Preferably, will
the cranberry juice of middle acquisition refrigerates for subsequent use at-20 DEG C.
Preferably, freezing cranberry juice thaws under 5 degrees celsius.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The obtained cranberry juice mouthfeel of the processing method of red bayberry juice of the present invention is good, not puckery, and does not precipitate, fades.
Detailed description of the invention
The processing method of a kind of red bayberry juice of the present invention, comprises following steps:
1. select fresh mature, non-rot red bayberry makes raw material, require that local flavor is normal, soluble solid content >=8.0%, impurity elimination comprises removes defective red bayberry, also must remove leaf and carpopodium simultaneously;
cleaning: the first step light salt brine of 5% soaks 10min, removes the fruitworm of the out-of-date the inside of red bayberry, and the clear water of second step flowing rinses, until pull out without after salinity, drains;
stoning is pulled an oar, is squeezed the juice: poured into by the red bayberry drained in stoning beater, and stoning is pulled an oar;
squeeze the juice: get cranberry juice with spiral juice extractor, the screen cloth of note spiral juice extractor requires that aperture reaches 80-100 order, for subsequent use;
colloid mill: cranberry juice is delivered directly in the hopper of colloid mill by pipeline, makes the further refinement of particle, and the clearance requirement of colloid mill, between 2-50 micron, then adds gelatin and PVPP filtration, stand-by;
6., will
the cranberry juice of middle acquisition refrigerates for subsequent use at-20 DEG C;
7., freezing cranberry juice thaws under 5 degrees celsius.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The obtained cranberry juice mouthfeel of the processing method of red bayberry juice of the present invention is good, not puckery, and does not precipitate, fades.
Above-described embodiment is only for illustrating technical conceive of the present invention and feature; its object is to person skilled in the art can be understood content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (3)
1. a processing method for red bayberry juice, comprises following steps:
1. select fresh mature, non-rot red bayberry makes raw material, require that local flavor is normal, soluble solid content >=8.0%, impurity elimination comprises removes defective red bayberry, also must remove leaf and carpopodium simultaneously;
cleaning: the first step light salt brine of 5% soaks 10min, removes the fruitworm of the out-of-date the inside of red bayberry, and the clear water of second step flowing rinses, until pull out without after salinity, drains;
stoning is pulled an oar, is squeezed the juice: poured into by the red bayberry drained in stoning beater, and stoning is pulled an oar;
squeeze the juice: get cranberry juice with spiral juice extractor, the screen cloth of note spiral juice extractor requires that aperture reaches 80-100 order, for subsequent use;
colloid mill: cranberry juice is delivered directly in the hopper of colloid mill by pipeline, makes the further refinement of particle, and the clearance requirement of colloid mill, between 2-50 micron, then adds gelatin and PVPP filtration, stand-by.
2. the processing method of red bayberry juice according to claim 1, is characterized in that: also comprise by
the cranberry juice of middle acquisition refrigerates for subsequent use at-20 DEG C.
3. the processing method of red bayberry juice according to claim 2, is characterized in that: freezing cranberry juice thaws under 5 degrees celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410655848.8A CN104382143A (en) | 2014-11-18 | 2014-11-18 | Processing method of waxberry juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410655848.8A CN104382143A (en) | 2014-11-18 | 2014-11-18 | Processing method of waxberry juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104382143A true CN104382143A (en) | 2015-03-04 |
Family
ID=52600191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410655848.8A Pending CN104382143A (en) | 2014-11-18 | 2014-11-18 | Processing method of waxberry juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104382143A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113678935A (en) * | 2021-09-02 | 2021-11-23 | 浙江省柑橘研究所 | Waxberry fruit cake and production process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106579A (en) * | 2011-01-27 | 2011-06-29 | 周文兴 | Gingko-waxberry original juice beverage and production method |
| CN102293431A (en) * | 2011-08-17 | 2011-12-28 | 浙江聚仙庄饮品有限公司 | Method for rapid clarification of freshly squeezed normal red bayberry juice |
| CN103897945A (en) * | 2014-03-06 | 2014-07-02 | 浙江医药高等专科学校 | Method for brewing all-fruit functional red bayberry fruit wine |
-
2014
- 2014-11-18 CN CN201410655848.8A patent/CN104382143A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106579A (en) * | 2011-01-27 | 2011-06-29 | 周文兴 | Gingko-waxberry original juice beverage and production method |
| CN102293431A (en) * | 2011-08-17 | 2011-12-28 | 浙江聚仙庄饮品有限公司 | Method for rapid clarification of freshly squeezed normal red bayberry juice |
| CN103897945A (en) * | 2014-03-06 | 2014-07-02 | 浙江医药高等专科学校 | Method for brewing all-fruit functional red bayberry fruit wine |
Non-Patent Citations (2)
| Title |
|---|
| 刘月英等: "澄清型欧李汁加工工艺研究", 《食品科学》 * |
| 朱正军等: "杨梅浊汁饮料的研制", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113678935A (en) * | 2021-09-02 | 2021-11-23 | 浙江省柑橘研究所 | Waxberry fruit cake and production process thereof |
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150304 |