CN104643199A - Method for preparing red plum drink concentrate - Google Patents
Method for preparing red plum drink concentrate Download PDFInfo
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- CN104643199A CN104643199A CN201310606180.3A CN201310606180A CN104643199A CN 104643199 A CN104643199 A CN 104643199A CN 201310606180 A CN201310606180 A CN 201310606180A CN 104643199 A CN104643199 A CN 104643199A
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- juice
- fruit
- enzyme
- red plum
- fruit juice
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- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000012141 concentrate Substances 0.000 title claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 27
- 108090000790 Enzymes Proteins 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 28
- 235000015203 fruit juice Nutrition 0.000 claims description 28
- 238000010009 beating Methods 0.000 claims description 10
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- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 9
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 9
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 9
- 240000008866 Ziziphus nummularia Species 0.000 claims description 9
- 238000005352 clarification Methods 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 7
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- 239000000203 mixture Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 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 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 238000009472 formulation Methods 0.000 claims description 5
- 238000001764 infiltration Methods 0.000 claims description 5
- 102000004316 Oxidoreductases Human genes 0.000 claims description 4
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- 238000001223 reverse osmosis Methods 0.000 claims description 3
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- 239000000725 suspension Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 15
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
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- 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 244000018633 Prunus armeniaca Species 0.000 description 2
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- 229910052700 potassium Inorganic materials 0.000 description 2
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 241000244186 Ascaris Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 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
- 208000004930 Fatty Liver Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
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- 229950001002 cianidanol Drugs 0.000 description 1
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- 230000029087 digestion Effects 0.000 description 1
- 239000002384 drinking water standard Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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- 238000000746 purification Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
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- 239000011669 selenium Substances 0.000 description 1
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- 239000008925 shengjing Substances 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000003809 water extraction Methods 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/082—Concentrating or drying of juices by membrane processes
- A23L2/085—Concentrating or drying of juices by membrane processes by osmosis, reverse osmosis, electrodialysis
-
- 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
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
-
- 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
-
- 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
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to method for preparing red plum drink concentrate. The method comprises the following steps: (1) pulping; (2) enzyme killing; (3) enzyme extraction and clarifying; (4) filtering; (5) concentrating; (6) blending and homogenizing; (7) degassing and bottling; (8) sterilization and cooling. According to the present invention, raw materials and sugary fluid and other auxiliary materials used in the method have certain sterilization and anticorrosion effects, and the water activity and pH of the products are relatively low, so that the flavor and long-term storage quality of the products can be ensured. The red plum drink concentrate is prepared by directly squeezing the raw materials into juice, so that nutrients can be maximumly retained. The method provided by the present invention is more scientific than conventional extraction methods.
Description
Technical field
The invention belongs to field of health-care beverage, especially a kind of preparation method of red plum drink inspissated juice.
Background technology
Red plum drink is the health drink grown up in " integration of drinking and medicinal herbs " theoretical foundation, be state's traditional medicine under study for action basis on, select natural plant Chinese medicine dark plum, hawthorn, whole wild jujube etc. for raw material, adopt that advanced production technology is refining to be formed.After delicate execution, the sour-sweet taste of enough concentration and the color and luster of glow can also be kept, stopped pigment and additive completely.Due to the abundant nutrition that medicinal material fruit has itself, auxotype additive is also become and there is no need, really accomplished All Pure Nature, pollution-free, non-pigment additive.
Red plum drink inspissated juice primary raw material has dark plum, hawthorn, wild jujube.Dark plum calls smoked plum, according to modern study. containing potassium in dark plum, and catechuic acid, multiple organic acid and plum acid.Therefore, can enterocinesia be promoted, be improved the effect of liver function.Can softening blood vessel, postpone vascular sclerosis, there is the effect of anti-senility.The nutrition of wild jujube is mainly reflected in its composition.It is not only as other fruit, containing various trace elements such as potassium, sodium, iron, zinc, phosphorus, selenium; The more important thing is, in containing a large amount of vitamin C, its content is 2-3 times of red date, 20-30 times of oranges and tangerines, and the utilization rate in human body can reach 86.3%, is the outstanding person in all fruit.Such health beverages is to hyperlipidemia population, Hypertensive Population, artery sclerosis crowd, easily to have a sleepless night crowd, hepatitis, and fatty liver crowd, operating pressure is large and hold fatigable sub-health population, and the infant of more than 5 months has good health-care effect.
Through retrieval, find one section of patent document relevant to this patent content, publication number is the beverage (red plum drink) that CN1593251 Chinese patent provides a kind of digestion and ShengJing claming ascaris, it for raw material, according to the different qualities of every taste Chinese medicine, gets with in merging filtrate injectionization sugar bowl with water extraction with Pericarpium Ziziphi Spinosae, dark plum, hawthorn, white sugar, citric acid, Sodium Benzoate respectively, be heated to boil, the white sugar of formula ratio is stirred and adds, after changing the process such as sugar, make inspissated juice beverage.
Through contrast, there is relatively big difference in above-mentioned patent document and the technical scheme involved by patent application of the present invention in drink formulation and preparation method.
Summary of the invention
The object of the invention is to overcome prior art weak point, provide that a kind of availability is high, the simple red plum drinking particle of steady quality, production technology and preparation method thereof.
A preparation method for red plum drink inspissated juice, the steps include:
(1) pull an oar: squeeze the juice with beater making beating or the dark plum after cleaning, hawthorn, wild jujube are poured in squeezer and squeezed the juice, then through scraping panel filter elimination pericarp, fruit stone and part crude fibre;
(2) kill enzyme: the fruit juice after making beating is put into ultrahigh pressure vessel and kills oxidase active;
(3) enzyme proposes clarification: in time killing the fruit juice after enzyme and be cooled to room temperature, and add single or complex enzyme formulation and fining agent, stir, standing enzyme proposes clarification;
(4) filter: the fruit juice carried by enzyme filters through filter centrifugal, separation, small suspension in the fruit juice such as pericarp, fruit stone, few fibers, broken fruit pulp and impurity that removing is remaining;
(5) concentrate: adopt the concentrators such as vacuum, freezing, counter-infiltration to concentrate;
(6) allocate homogeneous: the red plum after concentrated is drunk inspissated juice, and add white sugar and allocate, and constantly stir, make them dissolve mixing completely, the juice after allotment, through homogenizer homogeneous, can make tiny pulp broken further, keeps the uniform cloudy state of fruit juice;
(7) degassed filling: to adopt the method such as vacuum, heating, hot filling or uperize all can be degassed, degassed rear filling rapidly and seal;
(8) bacterium cooling: sterilization rapidly after sealing, back-pressure is cooled to less than 40 DEG C, and dries up surface of package moisture, kills most of saccharomycete, mould and putrefactivebacteria in fruit juice.
And, the concentrators such as the preferred reverse osmosis membrane counter-infiltration of concentrator that step is (5) described.
And before the making beating that step is (1) described, dark plum, hawthorn, wild jujube decayed fruit rate are less than 10%.
Advantage of the present invention and good effect are:
1, because the present invention has carried out repeatedly washing to supplementary material, ensure that the sanitation and hygiene of product, avoid the fresh trouble pressing work of family, reduced or remitted in traditional mode of production the unclean article that may introduce.
2, because the present invention has all carried out strict cleaning and sterilizing sterilization processing to used supplementary material and container tool, also can produce at dust proof workshops such as GMP in addition, ensure that the long-term preservation of product and edible convenience.
3, because the supplementary material such as raw material, liquid glucose that the present invention is used all has certain sterilization and anticorrosion effect, and product moisture activity and pH lower, ensure that product special flavour and long term storageability.
4, present invention process simple, unique flavor, instant, nutritious.
5, because the present invention directly squeezes into juice, nutriment is remained to greatest extent, than traditional extracting mode science more.
6, because oxidasic existence can make juice browning, so the activity of necessary inactive enzyme, the fruit juice after making beating is put into ultrahigh pressure vessel and is killed oxidase active by the present invention; The method can kill most of oxidizing ferment in fruit juice, kills saccharomycete, mould and part putrefactivebacteria simultaneously, also destroys the eucaryotic cell structure of apricot, be beneficial to enzyme and carry
7, the present invention is in order to reduce the insoluble solid in fruit juice; Recycling enzyme is to juice clarification, and when fruit juice is cooled to room temperature, add single or complex enzyme formulation and fining agent, stir, standing enzyme proposes clarification.
8, the present invention is in sealing sterilization rapidly afterwards, and back-pressure is cooled to less than 40 DEG C, and dries up surface of package moisture; Most of saccharomycete, mould and putrefactivebacteria in fruit juice can be killed, retain fruit juice original local flavor, color and luster and neutraceutical active ingredients etc., there is the low and free of contamination advantage of energy consumption.
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.
It should be noted that, the dark plum adopted in the present invention, hawthorn, wild jujube need to carry out raw material and check and accept selection cleaning, wherein,
Raw material is checked and accepted and is chosen as: check the raw material fresh fruit quality, weight, impurity, source etc. into factory, will check with or without former fruit " agricultural chemicals, heavy-metal residual verification of conformity " especially, rejects the raw material proved without this; Answer the tender fruit that the ripening degree of selection is higher, reject rolling is come on choosing fruit platform mildew and rot, rotten, underdone, sick worm, scar fruit, impurity etc., decayed fruit rate controls below 10% by this operation, raw material on choosing fruit platform becomes to be spread in a single layer, choosing fruit platform ensures more than 3 choosing fruit personnel, mould decayed fruit rate when fresh fruit is checked and accepted controls below 8%, and the raw material fruit after selection enters cleaning machine with conveyer belt;
Cleaning: the washing before raw material pulping is the important measures of decreasing pollution, silt on pericarp and impurity is cleaned with circulating water, use liquor potassic permanganate rinsing if desired, use clear water drip washing again, with the speed of 0.05-40t/h evenly by raw material fruit by Belt Conveying to wash fruit groove, make raw material fruit washing in fruit groove with water flow to reach the object of rinsing except silt and impurity, then through carrying
The machine of liter is also sent to flat belt with water purification spray, and conveyer is to beater making beating (flushing water meets national drinking water standard);
Embodiment
A preparation method for red plum drink inspissated juice, the steps include:
(1) pull an oar: squeeze the juice with beater making beating or the dark plum after cleaning, hawthorn, wild jujube are poured in squeezer and squeezed the juice, then through scraping panel filter elimination pericarp, fruit stone and part crude fibre;
(2) kill enzyme: oxidasic existence can make juice browning, so the activity of necessary inactive enzyme; Fruit juice after making beating is put into ultrahigh pressure vessel and kills oxidase active; The method can kill most of oxidizing ferment in fruit juice, kills saccharomycete, mould and part putrefactivebacteria simultaneously, also destroys the eucaryotic cell structure of apricot, be beneficial to enzyme and carry;
(3) enzyme proposes clarification: in order to reduce the insoluble solid in fruit juice; Recycling enzyme is to juice clarification, and when fruit juice is cooled to room temperature, add single or complex enzyme formulation and fining agent, stir, standing enzyme proposes clarification;
(4) filter: the fruit juice that enzyme is carried, filter through filter centrifugal, be separated, small suspension in the fruit juice such as pericarp, fruit stone, few fibers, broken fruit pulp and impurity that removing is remaining, wherein vacuum filtration method, not only the rate of filtration is fast, and clarifying effect is good, also have certain degasification, prevent the phenomenons such as subsequent handling oxidizing brown stain from occurring;
(5) concentrate: adopt the concentrators such as vacuum, freezing, counter-infiltration to concentrate, wherein to concentrate speed fast for reverse osmosis membrane, and thickening temperature low nutrition composition retains more;
(6) allocate homogeneous: the red plum drink inspissated juice after coarse filtration, according to fruit juice, white sugar, etc. proper proportion allocate, and constantly to stir, make them dissolve mixing completely, to meet the different hobby of consumer; Juice after allotment, through homogenizer homogeneous, can make tiny pulp broken further, keeps the uniform cloudy state of fruit juice;
(7) degassed filling: to adopt the method such as vacuum, heating, hot filling or uperize all can be degassed, degassed rear filling rapidly and seal;
(8) bacterium cooling: sterilization rapidly after sealing, back-pressure is cooled to less than 40 DEG C, and dries up surface of package moisture; Most of saccharomycete, mould and putrefactivebacteria in fruit juice can be killed, retain fruit juice original local flavor, color and luster and neutraceutical active ingredients etc., there is the low and free of contamination advantage of energy consumption.
Claims (3)
1. a preparation method for red plum drink inspissated juice, is characterized in that: the steps include:
(1) pull an oar: squeeze the juice with beater making beating or the dark plum after cleaning, hawthorn, wild jujube are poured in squeezer and squeezed the juice, then through scraping panel filter elimination pericarp, fruit stone and part crude fibre;
(2) kill enzyme: the fruit juice after making beating is put into ultrahigh pressure vessel and kills oxidase active;
(3) enzyme proposes clarification: in time killing the fruit juice after enzyme and be cooled to room temperature, and add single or complex enzyme formulation and fining agent, stir, standing enzyme proposes clarification;
(4) filter: the fruit juice carried by enzyme filters through filter centrifugal, separation, small suspension in the fruit juice such as pericarp, fruit stone, few fibers, broken fruit pulp and impurity that removing is remaining;
(5) concentrate: adopt the concentrators such as vacuum, freezing, counter-infiltration to concentrate;
(6) allocate homogeneous: the red plum after concentrated is drunk inspissated juice, and add white sugar and allocate, and constantly stir, make them dissolve mixing completely, the juice after allotment, through homogenizer homogeneous, can make tiny pulp broken further, keeps the uniform cloudy state of fruit juice;
(7) degassed filling: to adopt the method such as vacuum, heating, hot filling or uperize all can be degassed, degassed rear filling rapidly and seal;
(8) bacterium cooling: sterilization rapidly after sealing, back-pressure is cooled to less than 40 DEG C, and dries up surface of package moisture, kills most of saccharomycete, mould and putrefactivebacteria in fruit juice.
2. the preparation method of red plum drink inspissated juice according to claim 1, is characterized in that: the (5) described concentrator of step is the concentrators such as reverse osmosis membrane counter-infiltration.
3. the preparation method of red plum drink inspissated juice according to claim 1, is characterized in that: before the making beating that step is (1) described, dark plum, hawthorn, wild jujube decayed fruit rate are less than 10%.
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| CN201310606180.3A CN104643199A (en) | 2013-11-22 | 2013-11-22 | Method for preparing red plum drink concentrate |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522914A (en) * | 2018-03-13 | 2018-09-14 | 广州泽力医药科技有限公司 | Anti-oxidant, anti-aging compound juice beverage and preparation method thereof |
| CN108783306A (en) * | 2018-06-29 | 2018-11-13 | 福建农林大学 | A kind of processing method of ginger inspissated juice |
| RU2673130C2 (en) * | 2017-02-20 | 2018-11-22 | Амият Фейзудиновна Демирова | Method for producing compote from of cherry plum |
| CN109832537A (en) * | 2018-12-30 | 2019-06-04 | 天津宜耀科技股份有限公司 | One kind helps digestion driving away summer heat drinking particle and preparation method thereof |
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2013
- 2013-11-22 CN CN201310606180.3A patent/CN104643199A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2673130C2 (en) * | 2017-02-20 | 2018-11-22 | Амият Фейзудиновна Демирова | Method for producing compote from of cherry plum |
| CN108522914A (en) * | 2018-03-13 | 2018-09-14 | 广州泽力医药科技有限公司 | Anti-oxidant, anti-aging compound juice beverage and preparation method thereof |
| CN108783306A (en) * | 2018-06-29 | 2018-11-13 | 福建农林大学 | A kind of processing method of ginger inspissated juice |
| CN108783306B (en) * | 2018-06-29 | 2021-11-09 | 福建农林大学 | Processing method of ginger concentrated juice |
| CN109832537A (en) * | 2018-12-30 | 2019-06-04 | 天津宜耀科技股份有限公司 | One kind helps digestion driving away summer heat drinking particle and preparation method thereof |
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