CN104621652A - Lycium ruthenicum juice beverage and preparation method thereof - Google Patents
Lycium ruthenicum juice beverage and preparation method thereof Download PDFInfo
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- CN104621652A CN104621652A CN201510042907.9A CN201510042907A CN104621652A CN 104621652 A CN104621652 A CN 104621652A CN 201510042907 A CN201510042907 A CN 201510042907A CN 104621652 A CN104621652 A CN 104621652A
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- black fruit
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- fruit lyceum
- lycium ruthenicum
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 241000169546 Lycium ruthenicum Species 0.000 title abstract 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000011049 filling Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 239000012528 membrane Substances 0.000 claims abstract description 6
- 235000013361 beverage Nutrition 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 58
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000005374 membrane filtration Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000010009 beating Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 9
- 239000000919 ceramic Substances 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 239000000853 adhesive Substances 0.000 claims description 4
- 230000001070 adhesive effect Effects 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 14
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 235000010755 mineral Nutrition 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 238000002386 leaching Methods 0.000 abstract 2
- ATSKDYKYMQVTGH-POBNKHOBSA-N amaranthin Chemical group [N+]1([C@H](C([O-])=O)CC=2C=C(C(=CC=21)O)O[C@@H]1O[C@@H]([C@H]([C@H](O)[C@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@H](O1)C(O)=O)O)O)CO)=C\C=C1/C[C@@H](C(O)=O)NC(C(O)=O)=C1 ATSKDYKYMQVTGH-POBNKHOBSA-N 0.000 abstract 1
- HNGVOGUQLNOBKK-POBNKHOBSA-N amaranthine Natural products OC[C@H]1O[C@@H](Oc2cc3C[C@H](N(C=CC4=CC(=N[C@@H](C4)C(=O)O)C(=O)O)c3cc2O)C(=O)O)[C@H](O[C@@H]5O[C@@H]([C@@H](O)[C@H](O)[C@H]5O)C(=O)O)[C@@H](O)[C@@H]1O HNGVOGUQLNOBKK-POBNKHOBSA-N 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000004438 eyesight Effects 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 6
- 238000002372 labelling Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 244000241838 Lycium barbarum Species 0.000 description 3
- 235000015459 Lycium barbarum Nutrition 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- DYAHQFWOVKZOOW-UHFFFAOYSA-N Sarin Chemical compound CC(C)OP(C)(F)=O DYAHQFWOVKZOOW-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the field of deep processing of lycium ruthenicum, and particularly relates to a lycium ruthenicum juice beverage and a preparation method thereof. The method comprises the following steps: choosing raw materials; leaching; soaking; pulping; leaching; filtering; blending; homogenizing; filtering through a membrane; sterilizing; cooling; filling; and the like. The beverage is prepared from the lycium ruthenicum in the chaidamu basin of Qinghai province; the final product is amaranthine in color and luster, has a unique flavor of the lycium ruthenicum, is free of an acrid odor and mellow in taste, and has the efficacies of nourishing the liver and kidneys, replenishing vital essence to improve eyesight, nourishing the blood, enhancing the immunity of people, beautifying the features and resisting oxidation. A set of complete echnical scheme is provided for comprehensive utilization of the lycium ruthenicum. The utilization rate of the lycium ruthenicum is greatly improved. By virtue of the lycium ruthenicum juice beverage prepared by the method, the nutrients such as amino acid, polysaccharide, protein, vitamin and mineral substances in the lycium ruthenicum are effectively reserved; and the lycium ruthenicum juice beverage has extremely high nutrient value.
Description
Technical field
The invention belongs to the field of deep of black fruit lyceum, particularly relate to a kind of black fruit lyceum juice beverage and preparation method thereof.
Background technology
Black fruit lyceum is the perennial machaka of Solanaceae Lycium, another name Soviet Union matrimony vine.Usually arid, saline and alkaline desert and Semi-desert Area is distributed in.Black fruit lyceum is distributed in high mountain sarin, salinization sand ground, lake, river bank, dry wash, Desert Riparian Forest, is China's western distinctive desert medicine food dual purpose plant kind.Its growth cannot survive the mankind barren hill, sandy beach, riverbed, have extremely strong vitality.
According to on-site inspection, current bavin Qinghai Province Hai Xizhou has the wild black fruit lyceum woods 30-40 ten thousand mu of Development volue with reaching tub, produces fresh fruit 1-3 ten thousand tons per year.Black fruit lyceum taste is sweet, property is put down, and is rich in protein, fat, carbohydrate, free amino acid, organic acid, mineral matter, trace element, alkaloid, vitamin C, B
1, B
2etc. various nutritional labeling.Compared with red matrimony vine, the nutrient composition contents such as the vitamin that black fruit lyceum contains, mineral matter are abundanter, especially containing the natural anthocyanin with scavenging free radicals, anti-oxidation function, medicinal, health value is far away higher than common red matrimony vine, be described as " soft gold ", there is delaying human body cell tissue old and feeble, keep younger state, the effect of promoting longevity.The method be with the distinctive wild black fruit lyceum fresh fruit in the Caidamu Basin for raw material is selected, cleaning, immersion, making beating, lixiviate, filtration, allotment, homogeneous, membrane filtration, sterilizing, cooling, the explained hereafter such as filling and going out, adopt advanced high pressure homogenization technique, membrane filtration technique and UHT sterilization technology, in the shortest sterilization time, remain the nutritional labelings such as amino acid, vitamin and the mineral matter in wild black fruit lyceum body to greatest extent, this product has anti-ageing, health-care efficacy such as adjustment acid-base balance, immunity moderation power etc. simultaneously.
At present, the domestic report about black fruit lyceum is little, the document of report and patent mainly concentrate on black fruit lyceum extraction, deep processing aspect, comprise the extraction of the nutrient component determining of black fruit lyceum, black fruit lyceum haematochrome and polysaccharide, black fruit lyceum cultivation technique, black fruit lyceum rice cake etc.But domestic report still not in black fruit lyceum beverage, this is the condition for the invention just.
Summary of the invention
The present invention have studied a kind of black fruit lyceum juice beverage and preparation method thereof, comprise select, clean, soak, pull an oar, lixiviate, filtration, allotment, homogeneous, membrane filtration, sterilizing, cooling and the step such as filling, and use advanced high pressure homogenization technique, membrane filtration technique and UHT sterilization technology, remain the nutritional labeling of black fruit lyceum to greatest extent.Black fruit lyceum in the present invention, be that operating procedure is easy, safety with the Hai Xizhou Caidamu Basin, the Qinghai Province free of contamination wild black fruit lyceum of pure natural for raw material, this method makes the utilization rate of black fruit lyceum improve, and has simple to operate, that added value of product is high feature.
Its key technology is the allotment parameter of black fruit lyceum juice beverage, high-pressure homogeneous parameter, sterilizing parameter etc., the method advantages of simple, is easy to operation, finally determines the whole technique of black fruit lyceum juice beverage.The present invention is that the comprehensive processing and utilization of black fruit lyceum provides a set of perfect technical scheme, the black fruit lyceum juice beverage adopting this legal system standby effectively can alleviate the problem that black fruit lyceum stock number is few, added value of product is low, greatly improve the utilization rate of Qinghai Province's black fruit lyceum, and product have many effects such as regulating human acid-base balance, balanced nutritious, immunity moderation power, delay senility.The black fruit lyceum juice beverage vessel that the present invention uses vanguard technology to produce nutritious abundant, mouthfeel is excellent, the feature of instant etc., still belong to blank at home and abroad, therefore there is on product form certain novelty.
Accompanying drawing explanation
Fig. 1 is a kind of black fruit lyceum juice beverage of the present invention and preparation method thereof technological process.
Detailed description of the invention
Below in conjunction with drawings and Examples, the preparation method of a kind of black fruit lyceum juice beverage of the present invention, technical scheme are further described.As shown in Figure 1, a kind of preparation method of black fruit lyceum juice beverage, described raw material black fruit lyceum picks up from Qinghai-Tibet pure green, the free of contamination Caidamu Basin, make as follows: raw material is selected, cleaning, immersion, making beating, lixiviate, membrane filtration, allotment, homogeneous, membrane filtration, sterilizing, cooling and the step such as filling, use advanced high pressure homogenization technique, membrane filtration technique and UHT sterilization technology, remain the nutritional labeling of black fruit lyceum to greatest extent.
Embodiment 1: a kind of black fruit lyceum juice beverage and preparation method thereof, black fruit lyceum is selected, cleaning, immersion, making beating, lixiviate, filtration, allotment, homogeneous, membrane filtration, sterilizing, cooling, the step such as filling composition, raw material is selected, after cleaning, raw material during immersion: water=1:1, soaks 0.5h; Raw material during making beating: water=1:1; First filter with 100 order silks, rear diatomite filter filters, and diatomite addition is 0.1Kg/100L; Filter residue, with after flooding 2h, filters merging filtrate; By black fruit lyceum juice 50%, citric acid 0.1%, CMC-Na0.1%, compound adhesive 0.3%, sucrose 8%, surplus water is supplied; Regulate homogenizer pressure 60Mpa, homogeneous 1 time; With ceramic membrane filter, filter sizes 0.1um, flow velocity 100ml/min; Carry out hot filling when being cooled to 85 DEG C after ultra high temperature short time sterilization 5s under the condition of 80 Mpa, temperature 90 DEG C, obtain black fruit lyceum juice beverage products.
Embodiment 2: a kind of black fruit lyceum juice beverage and preparation method thereof, black fruit lyceum is selected, cleaning, immersion, making beating, lixiviate, filtration, allotment, homogeneous, membrane filtration, sterilizing, cooling, the step such as filling composition, raw material is selected, after cleaning, raw material during immersion: water=1:1, soaks 1h; Raw material during making beating: water=1:3; First filter with 150 order silks, rear diatomite filter filters, and diatomite addition is 0.3Kg/100L; Filter residue, with after flooding 3h, filters merging filtrate; By black fruit lyceum juice 60%, citric acid 0.2%, CMC-Na0.3%, compound adhesive 0.5%, sucrose 10%, surplus water is supplied; Regulate homogenizer pressure 80Mpa, homogeneous 2 times; With ceramic membrane filter, filter sizes 2um, flow velocity 130ml/min; Carry out hot filling when being cooled to 82 DEG C after ultra high temperature short time sterilization 8s under the condition of 100 Mpa, temperature 110 DEG C, obtain black fruit lyceum juice beverage products.
Embodiment 3: a kind of black fruit lyceum juice beverage and preparation method thereof, black fruit lyceum is selected, cleaning, immersion, making beating, lixiviate, filtration, allotment, homogeneous, membrane filtration, sterilizing, cooling, the step such as filling composition, raw material is selected, after cleaning, raw material during immersion: water=1:1, soaks 1.5h; Raw material during making beating: water=1:5; First filter with 200 order silks, rear diatomite filter filters, and diatomite addition is 0.5Kg/100L; Filter residue, with after flooding 4h, filters merging filtrate; By black fruit lyceum juice 70%, citric acid 0.3%, CMC-Na0.5%, compound adhesive 0.7%, sucrose 12%, surplus water is supplied; Regulate homogenizer pressure 100Mpa, homogeneous 3 times; With ceramic membrane filter, control filter sizes 4um, flow velocity 160ml/min; Carry out hot filling when being cooled to 80 DEG C after ultra high temperature short time sterilization 10s under the condition of 120 Mpa, temperature 130 DEG C, obtain black fruit lyceum juice beverage products.
Claims (10)
1. black fruit lyceum juice beverage and preparation method thereof, is characterized in that: preparation method comprise select, clean, soak, pull an oar, lixiviate, filtration, allotment, homogeneous, membrane filtration, sterilizing, cooling and filling 12 steps.
2. a kind of black fruit lyceum juice beverage according to claim 1 and preparation method thereof, is characterized in that: raw material during immersion: water=1:1, soaks 0.5-1.5h.
3. a kind of black fruit lyceum juice beverage according to claim 1 and preparation method thereof, is characterized in that: raw material during making beating: water=1:1-1:5.
4. a kind of black fruit lyceum juice beverage according to claim 1 and preparation method thereof, is characterized in that: filtration is first filtered with 100-200 order silk, and rear diatomite filter filters, and diatomite addition is 0.1-0.5Kg/100L.
5. a kind of black fruit lyceum juice beverage according to claim 1 and preparation method thereof, is characterized in that: the filter residue after lixiviate refers to making beating adds flooding 2-4h, lixiviate 1-2 time, refilters afterwards.
6. a kind of black fruit lyceum juice beverage according to claim 1 and preparation method thereof, it is characterized in that: during batching, parameter is: black fruit lyceum juice 50% ~ 70%, compound adhesive 0.3% ~ 0.7%, citric acid 0.1% ~ 0.3%, CMC-Na0.1-0.5%, sucrose 8% ~ 12% is allocated, and surplus water is supplied.
7. a kind of black fruit lyceum juice beverage according to claim 1 and preparation method thereof, is characterized in that: homogeneous adopts high pressure homogenizer to carry out homogeneous, adjustment homogenization pressure 60-100Mpa, homogeneous 1-3 time.
8. a kind of black fruit lyceum juice beverage according to claim 1 and preparation method thereof, is characterized in that: membrane filtration adopts ceramic membrane to filter, ceramic membrane aperture 0.1-4um, flow velocity 100-160ml/min.
9. a kind of black fruit lyceum juice beverage according to claim 1 and preparation method thereof, is characterized in that: sterilizing adopts ultra high temperature short time sterilization machine to carry out sterilizing, sterilization pressure 80-120Mpa, temperature 90-130 DEG C, sterilization time 5 ~ 10s.
10. a kind of black fruit lyceum juice beverage according to claim 1 and preparation method thereof, is characterized in that: after black fruit lyceum juice sterilizing beverages completes, cooling feed liquid carries out hot filling to during 80-85 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510042907.9A CN104621652A (en) | 2015-01-28 | 2015-01-28 | Lycium ruthenicum juice beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510042907.9A CN104621652A (en) | 2015-01-28 | 2015-01-28 | Lycium ruthenicum juice beverage and preparation method thereof |
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| CN104621652A true CN104621652A (en) | 2015-05-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510042907.9A Pending CN104621652A (en) | 2015-01-28 | 2015-01-28 | Lycium ruthenicum juice beverage and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029624A (en) * | 2015-09-06 | 2015-11-11 | 青海之也科技咨询服务有限公司 | Lycium ruthenicum Murr. beverage and preparing method thereof |
| CN105341569A (en) * | 2015-10-11 | 2016-02-24 | 青海泰柏特生物科技有限公司 | Whole lycium ruthenicum juice and preparation method thereof |
| CN105533327A (en) * | 2015-10-28 | 2016-05-04 | 山西火品生物科技有限公司 | Lycium ruthenicum Murr beverage processing method |
| CN106173711A (en) * | 2016-07-11 | 2016-12-07 | 青海大学 | A kind of production method of Lycium ruthenicum Murr. liquid form product |
| CN107518219A (en) * | 2017-07-20 | 2017-12-29 | 青海诺布林生物科技开发有限公司 | A kind of lycium ruthenicum plant beverage and preparation method thereof |
| CN107581428A (en) * | 2016-07-08 | 2018-01-16 | 罗红萍 | A kind of beverage of the extract containing lycium ruthenicum and preparation method thereof |
| CN107897591A (en) * | 2017-11-21 | 2018-04-13 | 天津科技大学 | A kind of black fruit fructus lycii beverage and preparation method thereof |
| CN109744541A (en) * | 2017-11-06 | 2019-05-14 | 青海特健生物科技有限公司 | A kind of black fruit fructus lycii prebiotics nutriment and preparation method |
| CN109744352A (en) * | 2017-11-06 | 2019-05-14 | 青海特健生物科技有限公司 | A kind of black fruit fructus lycii GABA nutriment and preparation method |
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| CN105029624A (en) * | 2015-09-06 | 2015-11-11 | 青海之也科技咨询服务有限公司 | Lycium ruthenicum Murr. beverage and preparing method thereof |
| CN105341569A (en) * | 2015-10-11 | 2016-02-24 | 青海泰柏特生物科技有限公司 | Whole lycium ruthenicum juice and preparation method thereof |
| CN105533327A (en) * | 2015-10-28 | 2016-05-04 | 山西火品生物科技有限公司 | Lycium ruthenicum Murr beverage processing method |
| CN107581428A (en) * | 2016-07-08 | 2018-01-16 | 罗红萍 | A kind of beverage of the extract containing lycium ruthenicum and preparation method thereof |
| CN106173711A (en) * | 2016-07-11 | 2016-12-07 | 青海大学 | A kind of production method of Lycium ruthenicum Murr. liquid form product |
| CN107518219A (en) * | 2017-07-20 | 2017-12-29 | 青海诺布林生物科技开发有限公司 | A kind of lycium ruthenicum plant beverage and preparation method thereof |
| CN109744541A (en) * | 2017-11-06 | 2019-05-14 | 青海特健生物科技有限公司 | A kind of black fruit fructus lycii prebiotics nutriment and preparation method |
| CN109744352A (en) * | 2017-11-06 | 2019-05-14 | 青海特健生物科技有限公司 | A kind of black fruit fructus lycii GABA nutriment and preparation method |
| CN107897591A (en) * | 2017-11-21 | 2018-04-13 | 天津科技大学 | A kind of black fruit fructus lycii beverage and preparation method thereof |
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Application publication date: 20150520 |