CN104544386A - Preparation method of roxburgh-rose composite juice - Google Patents
Preparation method of roxburgh-rose composite juice Download PDFInfo
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- CN104544386A CN104544386A CN201310522549.2A CN201310522549A CN104544386A CN 104544386 A CN104544386 A CN 104544386A CN 201310522549 A CN201310522549 A CN 201310522549A CN 104544386 A CN104544386 A CN 104544386A
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- fruit juice
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- roxburgh
- rose
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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
-
- 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
- A23L2/84—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)
- Life Sciences & Earth 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)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of roxburgh-rose composite juice. The roxburgh-rose composite juice comprises the following components by weight percent: 20%-30% of roxburgh-rose original juice, 15%-20% of pyracantha-fortuneana original juice, 8%-10% of sucrose and the balance of water. The corresponding preparation process comprises the steps: mixing the new roxburgh-rose original juice and the pyracantha-fortuneana original juice, then heating to be 30-40 DEG C, then adding pectinase to carry out enzymolysis treatment with the enzymolysis time being 3-6 hours, wherein the amount of the added pectinase is 0.1-0.4% of the total amount of the juice; adding diatomite into the juice treated by enzymolysis, then fully stirring, standing for 3-4 days under the environmental condition of 15-18 DEG C, filtering liquid after standing by using a filtering machine to obtain clear mixed juice; adding water and white sugar into the clear mixed juice for seasoning, carrying out sterilization treatment on the seasoned juice; and packaging the juice treated by sterilization. The preparation method disclosed by the invention has the advantages that due to the complementary characteristic of roxburgh rose and pyracantha fortuneana on nutritional ingredients and taste, the roxburgh rose and the pyracantha fortuneana are processed into the composite juice, so that the composite juice with good taste and rich nutritional substances can be obtained.
Description
Technical field
The present invention relates to juice preparation technology, particularly relate to a kind of preparation method of Rosa roxburghii composite fruit juice.
Background technology
Along with the raising of people's living standard, fruit drink has become indispensable drink in people's life gradually.Juice drinks mostly in the market is manually to blend and makes, and wherein lacks the nutrition comprised in desired juice drinks.In addition, also there are some to adopt the juice drinks made of fruit drinks, but mostly are single fruit juice and make, cause the nutrition taken in people's drinking process more single.
Summary of the invention
The object of this invention is to provide a kind of preparation method of Rosa roxburghii composite fruit juice, thus Rosa roxburghii and fiery sour jujube two kinds of fruit juice can be mixed and made into juice drinks, improve the mouthfeel of fruit juice, improve the shortcoming that fruit juice nutrient composition is single.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for Rosa roxburghii composite fruit juice, comprises Rosa roxburghii original fruit juice 20% ~ 30%, fiery sour jujube original fruit juice 15% ~ 20%, sucrose 8% ~ 10%, and surplus is water; Corresponding preparation process comprises:
Add pectase after being heated to 30 ~ 40 DEG C after new Rosa roxburghii original fruit juice and fiery sour jujube original fruit juice being mixed and carry out enzymolysis processing, enzymolysis time is 3 to 6 hours; Wherein, the pectase added is 0.1 ~ 0.4% of fruit juice total amount;
Add in fruit juice after enzymolysis and to be statically placed under 15 DEG C to 18 DEG C environmental conditions 3 to 4 days after diatomite fully stirs, the liquid filter after leaving standstill filters and obtains limpid blended fruit juice;
In limpid blended fruit juice, add water, honey and white sugar seasoning, and sterilization processing is carried out to the fruit juice after seasoning;
Fruit juice after sterilization processing is encapsulated.
The described temperature conditions carrying out enzymolysis processing is 40 ~ 50 DEG C.
Described sterilization processing comprises: adopt the high-temperature process of 115 ~ 130 DEG C to carry out sterilization, or, adopt degerming filter membrane to carry out removing the process of bacterium.
The method also comprises: again carry out sterilization enzyme inactivation process for the fruit juice after encapsulation.
As seen from the above technical solution provided by the invention, Rosa roxburghii and fiery sour jujube two kinds of fruit juice can be mixed and made into juice drinks by the preparation method of a kind of Rosa roxburghii composite fruit juice that the embodiment of the present invention provides, improve the mouthfeel of fruit juice, improve the shortcoming that fruit juice nutrient composition is single.
Detailed description of the invention
Be clearly and completely described to the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on embodiments of the invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to protection scope of the present invention.
The preparation method of a kind of composite fruit juice that the embodiment of the present invention provides, can comprise following treatment step in its specific implementation process:
Step one: prepare raw material, comprise Rosa roxburghii original fruit juice 20% ~ 30%, fiery sour jujube original fruit juice 15% ~ 20%, sucrose 8% ~ 10%, surplus is water, and corresponding water is preferably aseptic water;
Wherein, Rosa roxburghii original fruit juice and fiery sour jujube original fruit juice can choose fresh Rosa roxburghii and Rocket ram jet squeezes acquisition, meanwhile, can carry out filtration treatment to the fruit juice squeezed for ensureing that the fruit juice obtained is relatively pure, filtering as adopted 100 to 200 object filter screens;
Step 2: add pectase after being heated to 30 ~ 40 DEG C after the Rosa roxburghii original fruit juice in the raw material of preparation and fiery sour jujube original fruit juice being mixed and carry out enzymolysis processing, enzymolysis time is 3 to 6 hours; Wherein, the pectase added is 0.1 ~ 0.4% of fruit juice total amount;
Wherein, the temperature conditions carrying out enzymolysis processing described in is 40 ~ 50 DEG C;
Step 3: add in the fruit juice after enzymolysis and to be statically placed under 15 DEG C to 18 DEG C environmental conditions 3 to 4 days after diatomite fully stirs, the liquid filter after leaving standstill filters and obtains limpid blended fruit juice;
Step 4: add water and white sugar seasoning in the limpid fruit juice that step 3 obtains, and sterilization processing is carried out to the fruit juice after seasoning;
In this step, described sterilization processing comprises: adopt the high-temperature process of 115 ~ 130 DEG C to carry out sterilization, or, adopt degerming filter membrane to carry out removing the process of bacterium;
Step 5: the fruit juice after sterilization processing is encapsulated;
Further, again sterilization enzyme inactivation process can also be carried out for the fruit juice after encapsulation; Such as, first degassed process can be carried out and vacuum packaging to fruit juice, afterwards, under 30 ~ 50 DEG C of conditions, ultra-high pressure sterilization is adopted to go out ferment treatment, wherein, time degassed in process, in degassing cylinder, vacuum can be 90.7 ~ 93.3 kPas, and juice temperature can be less than 25 DEG C, and the composite fruit juice after degassed sends into high-temperature instantaneous sterilization machine immediately, sterilization 25 ~ 30 seconds at 90 ~ 100 DEG C, and aseptically filling.
Below in conjunction with a concrete processing procedure preparing Rosa roxburghii composite fruit juice, the present invention will be described.
Step one: prepare raw material, comprise Rosa roxburghii original fruit juice 300 kilograms, fiery sour jujube original fruit juice 150 kilograms, sucrose 10 kilograms, 540 kilograms, aseptic water;
Wherein, Rosa roxburghii original fruit juice and fiery sour jujube original fruit juice can choose fresh Rosa roxburghii and Rocket ram jet squeezes acquisition, meanwhile, can carry out filtration treatment to the fruit juice squeezed for ensureing that the fruit juice obtained is relatively pure, filtering as adopted 200 object filter screens;
Step 2: add pectase after being heated to 40 DEG C after the Rosa roxburghii original fruit juice in the raw material of preparation and fiery sour jujube original fruit juice being mixed and carry out enzymolysis processing, enzymolysis time is 6 hours; Wherein, the pectase added is 1 kilogram;
Wherein, the temperature conditions carrying out enzymolysis processing described in is 50 DEG C;
Step 3: add in the fruit juice after enzymolysis and to be statically placed under 16 DEG C of environmental conditions 4 days after diatomite fully stirs, the liquid filter after leaving standstill filters and obtains limpid blended fruit juice;
Step 4: add water and white sugar seasoning in the limpid fruit juice that step 3 obtains, and sterilization processing is carried out to the fruit juice after seasoning;
Step 5: the fruit juice after sterilization processing is encapsulated;
Further, again sterilization enzyme inactivation process can also be carried out for the fruit juice after encapsulation.
Just the composite fruit juice of taste preferably Rosa roxburghii and fiery sour jujube can be produced by above-mentioned processing procedure, like this, the mouthfeel of fruit juice can be promoted on the one hand, the single shortcoming of fruit juice nutrient composition can also be improved on the other hand, make people drink a kind of drink and just can supplement more nutrition.Because Rosa roxburghii and fiery sour jujube are wild fruit, and nutriment is very abundant, has complementary characteristic, thus both are processed into composite fruit juice simultaneously in nutrition and mouthfeel, can obtain that mouthfeel is good, color and luster is beautiful and nutriment enriches composite fruit juice.
The above; be only the present invention's preferably detailed description of the invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claims.
Claims (4)
1. a preparation method for Rosa roxburghii composite fruit juice, is characterized in that, comprises Rosa roxburghii original fruit juice 20% ~ 30%, fiery sour jujube original fruit juice 15% ~ 20%, sucrose 8% ~ 10%, and surplus is water; Corresponding preparation process comprises:
Add pectase after being heated to 30 ~ 40 DEG C after new Rosa roxburghii original fruit juice and fiery sour jujube original fruit juice being mixed and carry out enzymolysis processing, enzymolysis time is 3 to 6 hours; Wherein, the pectase added is 0.1 ~ 0.4% of fruit juice total amount;
Add in fruit juice after enzymolysis and to be statically placed under 15 DEG C to 18 DEG C environmental conditions 3 to 4 days after diatomite fully stirs, the liquid filter after leaving standstill filters and obtains limpid blended fruit juice;
In limpid blended fruit juice, add water and white sugar seasoning, and sterilization processing is carried out to the fruit juice after seasoning;
Fruit juice after sterilization processing is encapsulated.
2. method according to claim 1, is characterized in that, described in carry out enzymolysis processing temperature conditions be 40 ~ 50 DEG C.
3. method according to claim 1 and 2, is characterized in that, described sterilization processing comprises: adopt the high-temperature process of 115 ~ 130 DEG C to carry out sterilization, or, adopt degerming filter membrane to carry out removing the process of bacterium.
4. method according to claim 3, is characterized in that, the method also comprises: again carry out sterilization enzyme inactivation process for the fruit juice after encapsulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310522549.2A CN104544386A (en) | 2013-10-29 | 2013-10-29 | Preparation method of roxburgh-rose composite juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310522549.2A CN104544386A (en) | 2013-10-29 | 2013-10-29 | Preparation method of roxburgh-rose composite juice |
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| Publication Number | Publication Date |
|---|---|
| CN104544386A true CN104544386A (en) | 2015-04-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310522549.2A Pending CN104544386A (en) | 2013-10-29 | 2013-10-29 | Preparation method of roxburgh-rose composite juice |
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| CN (1) | CN104544386A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307240A (en) * | 2017-07-19 | 2017-11-03 | 也村（重庆）食品科技股份有限公司 | Health delicious Rocket ram jet beverage and preparation method thereof |
| CN109497371A (en) * | 2018-11-26 | 2019-03-22 | 山西中医药大学 | A kind of Wild rose hip juice drink and its production method |
-
2013
- 2013-10-29 CN CN201310522549.2A patent/CN104544386A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307240A (en) * | 2017-07-19 | 2017-11-03 | 也村（重庆）食品科技股份有限公司 | Health delicious Rocket ram jet beverage and preparation method thereof |
| CN107307240B (en) * | 2017-07-19 | 2018-07-13 | 重庆火吉健康产业（集团）有限公司 | Health delicious Rocket ram jet beverage and preparation method thereof |
| CN109497371A (en) * | 2018-11-26 | 2019-03-22 | 山西中医药大学 | A kind of Wild rose hip juice drink and its production method |
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Application publication date: 20150429 |