CN104757690A - Sterilization and preservation method and industrial production method of wolfberry juice - Google Patents
Sterilization and preservation method and industrial production method of wolfberry juice Download PDFInfo
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- CN104757690A CN104757690A CN201510133890.8A CN201510133890A CN104757690A CN 104757690 A CN104757690 A CN 104757690A CN 201510133890 A CN201510133890 A CN 201510133890A CN 104757690 A CN104757690 A CN 104757690A
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Abstract
The invention discloses a sterilization and preservation method of wolfberry juice. The sterilization and preservation method of the wolfberry juice comprises the following steps: putting packaged fresh wolfberry juice into an ultrahigh pressure sterilizer to be treated, wherein technological parameters during ultrahigh pressure sterilization are as follows: ultrahigh pressure sterilization is carried out at room temperature, water is taken as a pressure transmitting medium, dwell pressure is at 400-600MPa, and dwell time is 5-25 minutes. The sterilization and preservation method of the wolfberry juice has the advantages that bacteria, yeasts and mould in the wolfberry juice can be effectively killed, and the defects of nutrient substance loss, enzymatic browning and food safety hidden danger due to high temperature sterilization and addition of antiseptics are overcome. The invention also discloses an industrial production method of the wolfberry juice by utilizing the sterilization and preservation method. By adopting the method for producing the wolfberry juice, the production cost is low, the guarantee period is long, nutrients of Chinese wolfberry fruits can be well reserved, the taste is good, the colour and lustre are natural, and the safety is high, so that the method has a good commercial application prospect.
Description
Technical field
The present invention relates to matrimony vine production field, especially the sterilization fresh method of wolfberry juice and industrialized preparing process.
Background technology
Wolfberry juice is rich in the nutriments such as LBP-X, betaine, ascorbic acid, cupreol, carrotene, niacin, nicotinic acid, thiamine, linoleic acid, trace element and amino acid, has immunity moderation power, anti-ageing, anti-sudden change, antitumor, AFL, reducing blood lipid, the health-care effect such as hypoglycemic and hypotensive.But part nutriment easily changes at storage process, this makes the sterilization fresh of wolfberry juice always be the key issue that wolfberry juice and beverage thereof are produced institute and faced and be badly in need of solution.At present, the sterilization fresh method of beverage main employing in producing has cryogenic freezing to preserve, adds anticorrisive agent and high-temperature heating sterilizing etc.But Conventional cryogenic freezen protective adds the cost of product storage and transport; Add anticorrisive agent and can carry out risk to the safety belt of food; High-temperature heating sterilizing very easily destroys the thermal sensitivity nutritional labeling in wolfberry juice, as ascorbic acid, carrotene etc., and accelerates its browning, makes it lose the natural color of medlar fresh fruit.Therefore, be retain the nutriment of wolfberry juice and health-care effect, and meet the superelevation requirement of consumer to product original flavor and quality, the novel sterilizing preservation method seeking a kind of wolfberry juice urgently can not be treated.
Super-pressure (ultra-high pressure processing, UHP) technology is a kind of novel sterilization fresh technology, make protein denaturation by the physical arrangement of pressurizing altered material, reach sterilizing and improve the effects such as food properties, just receiving much concern in recent years.In ultra-high pressure sterilization technology, liquid material subject to sterilization is packaged in withstand voltage safe flexible package usually, is conducive to the transmission of pressure.In addition, usually with water or other liquid (for water during dwell pressure≤600MPa, be oil during > 600MPa) be transmission medium, super-pressure pressure vessel is pressurizeed-pressurize-release, completes the sterilization process to wherein liquid material with this.Compared with traditional heat treated sterilization method, ultra-high pressure sterilization technology has the following advantages:
(1) sterilizing is even, instantaneous and efficient;
(2) normal temperature carries out, and the lower-molecular substances such as vitamin, pigment and flavor component can not be made to change, can keep the original fresh local flavor of product and nutritional labeling;
(3) pure physical process, energy consumption is low, is conducive to environmental protection and sustainable development.
Although superhigh pressure technique has above-mentioned advantage, its sterilizing and fresh-keeping effect can be subject to the impact of the many factors such as pressuring method, dwell pressure, dwell time, temperature, food pH value and food composition.So far, a set of feasible professional standard is not still had to instruct (ultra-high pressure sterilization and the impact on food quality thereof, Food Science, the 30th phase in 2009, p498-502) as reference.Therefore, when ultra-high pressure sterilization technology is applied to the sterilizing of certain certain food, all need to pay close attention to following two problems:
(1) the ultra high pressure treatment condition adapted with food self character is studied, to ensure the effect of sterilizing;
(2) physicochemical property of food when ultra-high pressure sterilization process and organoleptic quality change is paid close attention to, guarantee that the condition of ultra high pressure treatment can not only make the content of microorganisms in food control in the scope that state health standards requires, the original nutritional labeling of food, effect, mouthfeel, color and luster and freshness etc. can also be kept.
Summary of the invention
For solving the problem, the invention provides a kind of can the sterilized sterilization fresh method that can retain again matrimony vine original flavor completely, additionally provide a kind of wolfberry juice industrialized preparing process utilizing the inventive method to carry out sterilization fresh simultaneously.
The invention provides a kind of sterilization fresh method of wolfberry juice, described sterilization fresh method seal-packed fresh fructus lycii juice is put into ultra-high pressure sterilization device process, and the technological parameter of ultra-high pressure sterilization processing procedure is:
Temperature: room temperature;
Transmission medium: water;
Dwell pressure: 400-600MPa;
Dwell time: 5-25min.
Further preferably, in described ultra-high pressure sterilization processing procedure, dwell pressure remains unchanged, and also namely the dwell pressure of ultra-high pressure sterilization device processes process is a certain value between 400-600MPa, as 400MPa and 450MPa.
Further preferably, the described dwell time is 5-15min.
Further preferably, the dwell pressure of described autoclaving processing procedure is 400MPa, and the dwell time is 10min; Or dwell pressure is 450MPa, the dwell time is 5min.
Present invention also offers a kind of industrialized preparing process of wolfberry juice, comprise the following steps:
(1) raw material pre-treatment: get medlar fresh fruit, removal of impurities, washing, drains;
(2) making beating of medlar fresh fruit: the medlar fresh fruit of step (1) gained is pulled an oar, obtains medlar fresh fruit magma;
(3) preparation of wolfberry juice: after step (2) gained medlar fresh fruit magma being filtered, obtain wolfberry juice through colloidal grinding;
(4) encapsulation of wolfberry juice: adopt food-grade soft packaging bag that step (3) gained wolfberry juice is carried out packing and sealing;
(5) sterilizing of wolfberry juice: carry out according to the sterilization fresh method in Claims 1-4 described in arbitrary.
Further preferably, the beating time in described step (2) is 5-7min.
Further preferably, the filter method in described step (3) is, filters successively through 10 mesh filter screens and 80 mesh filter screens.
Further preferably, in described step (3), the material particles degree after colloidal grinding is lower than 30 μm.
Further preferably, the industrialized preparing process of this wolfberry juice is specially:
(1) raw material pre-treatment: select the ripe medlar fresh fruit of the 8-9 of the fresh harvesting of this season, remove the impurity such as base of fruit, corrupted fruit, then medlar fresh fruit circulating water is rinsed 2 to 3 times repeatedly, drain;
(2) making beating of medlar fresh fruit: the medlar fresh fruit drained is placed in beater and pulls an oar, often criticizing the raw material pulping duration is 5-7min, obtained medlar fresh fruit magma;
(3) preparation of wolfberry juice: medlar fresh fruit magma is crossed 10 mesh filter screens through scraper-type filter and carries out coarse filtration, crosses 80 mesh filter screens through centrifugal filter and carries out fine filtering, then grinds homogeneous to material particles degree lower than 30 μm through colloid mill, obtained wolfberry juice;
(4) encapsulation of wolfberry juice: adopt food-grade soft packaging bag that wolfberry juice is carried out packing and sealing, the loading amount of every bag of wolfberry juice is 2.5kg;
(5) sterilizing of wolfberry juice: sterilization treatment is carried out to wolfberry juice according to described sterilization fresh method.
Further preferably, described food-grade soft packaging bag is Aluminum-plastic composite bag.
The ultra-high pressure sterilization preservation method that the present invention adopts effectively can kill bacterium in wolfberry juice, saccharomycete and mould etc., avoids high-temperature heat treatment sterilization or adds the shortcomings such as nutriment loss that anticorrisive agent brings, enzymatic browning and food security hidden danger; Wolfberry juice after sterilization treatment both can reach national food hygienic standard requirement, can keep again its original color and luster, mouthfeel and nutrition.Wolfberry juice industrialized preparing process of the present invention, production cost is low, long shelf-life (12 months), can the nutritional labeling of intact reservation medlar fresh fruit, and mouthfeel is good, and color and luster is natural, and security is high, has good commercial applications prospect.
Below by detailed description of the invention, the present invention is described in further details, but be not limitation of the present invention, according to foregoing of the present invention, according to ordinary technical knowledge and the customary means of this area, not departing under the present invention's above-mentioned basic fundamental thought prerequisite, the amendment of other various ways, replacement or change can also be made.
Detailed description of the invention
The raw material used in the specific embodiment of the invention, equipment are known product, obtaining, meeting corresponding regulation by buying commercially available prod.
The screening of embodiment 1 ultra-high pressure sterilization technological parameter of the present invention
The present embodiment screening test makes after packed wolfberry juice by medlar fresh fruit through pre-treatment, making beating and encapsulation, packed wolfberry juice put into ultra-high pressure sterilization device and processes, carry out the screening of sterilization process parameter.Wherein, wolfberry juice single bag of Packing Unit is 2.5kg, and the treatment temperature of ultra-high pressure sterilization is room temperature, and transmission medium is water.
(1) dwell pressure is on the impact of ultra-high pressure sterilization effect
Test sample wolfberry juice adopts 200MPa respectively, and 300MPa, 400MPa, 500MPa, 600MPa 5 pressure rating pressurize process 10min, oppose in the same old way with the wolfberry juice of normal pressure process, investigates dwell pressure to the impact of ultra-high pressure sterilization effect, the results are shown in Table 1.
Micro organism quantity in the wolfberry juice of the different dwell pressure process of table 1
Result shows, when dwell pressure is 400-600MPa, sterilization fresh method of the present invention can carry out effective sterilizing to wolfberry juice, and the bacterium in wolfberry juice, Escherichia coli, yeast and mold quantity are controlled in national food hygienic standard (GB19297-2003 fruit, vegetables juice beverages health standard) claimed range.
(2) dwell time is on the impact of ultra-high pressure sterilization effect
Dwell pressure is under the condition of 450MPa, and test sample wolfberry juice selects 5min, 10min respectively, 15min, 20min, 25min 5 dwell time process, to oppose in the same old way without the wolfberry juice of ultra high pressure treatment, investigate the dwell time to the impact of ultra-high pressure sterilization effect, the results are shown in Table 2.
Micro organism quantity in the wolfberry juice of the different dwell time process of table 2
Table 2 result shows, and when the dwell time is 5-25min, sterilization fresh method of the present invention all can carry out effective sterilizing to wolfberry juice, makes wolfberry juice reach the requirement of national food hygienic standard.Meanwhile, the wolfberry juice of 2.5kg can be processed within the above-mentioned shorter time, energy-efficient.
Finally, consider production energy-saving and emission-reduction and production efficiency problem, adopt 5-15min as the reasonable dwell time.
(3) suitable dwell pressure and the determination of dwell time in ultra-high pressure sterilization technique
Investigating dwell pressure or dwell time on the basis of ultra-high pressure sterilization influential effect, selected dwell pressure 400MPa, 450MPa, 500MPa, 550MPa, dwell time 5min, 10min, 15min are as influence factor.Oppose in the same old way with untreated wolfberry juice, investigation dwell pressure and dwell time, on the impact of ultra-high pressure sterilization effect, the results are shown in Table 3; And the impact on wolfberry juice color and luster, the results are shown in Table 4.With the subjective appreciation group of 12 people's compositions, color and luster, fragrance, flavour, mouthfeel and comprehensive grading are carried out to wolfberry juice simultaneously and carry out sensory evaluation, investigate ultra-high pressure sterilization process to the impact of wolfberry juice organoleptic quality, the results are shown in Table 5.Thus, the ultra-high pressure sterilization process conditions that wolfberry juice is suitable are determined.
Micro organism quantity in the wolfberry juice of the different dwell pressure of table 3 and dwell time process
The result of table 3 shows, through the wolfberry juice of ultra-high pressure sterilization process, its bacterium, mould, saccharomycetic quantity all have remarkable reduction, and the quantity of coliform is all less than 0.03MPN/mL, pathogenic bacteria all do not detect, and illustrate that sterilization fresh method sterilization effect of the present invention is splendid.
The color and luster of the wolfberry juice of the different dwell pressure of table 4 and dwell time process
Note: L
*value representative luminance value, a
*value represents red scale value, b
*value represents yellow value degree; Result of the test is represented by " mean value ± standard deviation " (n=3)
The result of table 4 shows, through the wolfberry juice of ultra high pressure treatment, relative to undressed wolfberry juice, and its L
*value and b
*value slightly reduces, a
*value slightly increases.Prove that sterilization fresh method of the present invention does not cause impact fundamentally to the color and luster of fresh fructus lycii juice.
The sensory evaluation of the wolfberry juice of the different dwell pressure of table 5 and dwell time process
Note: fraction levels is that 0-10 divides, and result of the test represents with mean value.
Table 5 result shows, when dwell pressure be 400MPa, the dwell time is 5min and 10min and when dwell pressure is 450MPa, dwell time when being 5min, the wolfberry juice of ultra-high pressure sterilization process and the organoleptic quality evaluations of fresh wolfberry juice can be basically identical.
Therefore, consider the impact of ultra high pressure treatment on wolfberry juice sterilization effect, color and luster and organoleptic quality, and energy-saving and emission-reduction in production and production efficiency problem, the suitable ultra-high pressure sterilization treatment conditions of wolfberry juice should be dwell pressure 400MPa, dwell time 10min or dwell pressure 450MPa, dwell time 5min.Meet the requirement of food state health standards.
(4) suitable ultra-high pressure sterilization treatment conditions are on the impact of wolfberry juice physicochemical property
With the wolfberry juice of dwell pressure 400MPa, dwell time 10min and dwell pressure 450MPa, dwell time 5min process for test sample, oppose in the same old way with undressed wolfberry juice.Investigate ultra-high pressure sterilization process to the impact of wolfberry juice physical and chemical index pH, total acid, total reducing sugar, soluble solid and centrifugation rate, the results are shown in Table 6.
Physical and chemical index before and after the process of table 6 wolfberry juice ultra-high pressure sterilization
Note: result of the test is represented by " mean value ± standard deviation " (n=3).
Table 6 result shows, with the wolfberry juice that dwell pressure 400MPa, dwell time 10min and dwell pressure 450MPa, the process of dwell time 5min ultra-high pressure sterilization are made, the basic indifference of its physicochemical property pH, total acid, total reducing sugar, soluble solid content and centrifugation rate and fresh wolfberry juice.Therefore, sterilization fresh method of the present invention while sterilized, intactly remains medlar fresh fruit original nutritional labeling, color and luster and mouthfeel.
The industrialized preparing process of embodiment 2 wolfberry juice of the present invention
(1) raw material pre-treatment: select 8 of fresh harvesting ripe medlar fresh fruits, removes the impurity such as base of fruit, corrupted fruit, is repeatedly rinsed by medlar fresh fruit circulating water 2 times, drain;
(2) making beating of medlar fresh fruit: the medlar fresh fruit drained is placed in beater and pulls an oar, carry out making beating 5min, obtained medlar fresh fruit magma;
(3) preparation of wolfberry juice: medlar fresh fruit magma is crossed 10 mesh filter screens through scraper-type filter and carries out coarse filtration, crosses 80 mesh filter screens through centrifugal filter and carries out fine filtering, then grinds homogeneous to material particles degree lower than 30 μm through colloid mill, obtained wolfberry juice;
(4) encapsulation of wolfberry juice: adopt Aluminum-plastic composite bag that wolfberry juice is carried out packing and sealing, the loading amount of every bag of wolfberry juice is 2.5kg;
(5) sterilizing of wolfberry juice: the fresh fructus lycii juice encapsulated is put into ultra-high pressure sterilization device, be that medium is forced into 400Mpa at ambient temperature with water, pressurize 10 minutes, namely obtains product after release.
The products obtained therefrom shelf-life reaches 12 months, and the intact nutritional labeling remaining medlar fresh fruit, mouthfeel is good, and color and luster is natural, and security is high.
The industrialized preparing process of embodiment 3 wolfberry juice of the present invention
(1) raw material pre-treatment: select 9 of fresh harvesting ripe medlar fresh fruits, removes the impurity such as base of fruit, corrupted fruit, is then repeatedly rinsed 3 times by medlar fresh fruit circulating water, drain;
(2) making beating of medlar fresh fruit: the medlar fresh fruit drained is placed in beater, carries out making beating 7min, obtained medlar fresh fruit magma;
(3) preparation of wolfberry juice: medlar fresh fruit magma is crossed 10 mesh filter screens through scraper-type filter and carries out coarse filtration, crosses 80 mesh filter screens through centrifugal filter and carries out fine filtering, then grinds homogeneous to material particles degree lower than 30 μm through colloid mill, obtained wolfberry juice;
(4) encapsulation of wolfberry juice: adopt Aluminum-plastic composite bag that wolfberry juice is carried out packing and sealing, the loading amount of every bag of wolfberry juice is 2.5kg;
(5) sterilizing of wolfberry juice: the fresh fructus lycii juice encapsulated is put into ultra-high pressure sterilization device, be that medium is forced into 450Mpa at ambient temperature with water, pressurize 5 minutes, namely obtains product after release.
The products obtained therefrom shelf-life reaches 12 months, and the intact nutritional labeling remaining medlar fresh fruit, mouthfeel is good, and color and luster is natural, and security is high.
Claims (10)
1. a sterilization fresh method for wolfberry juice, is characterized in that: described sterilization fresh method seal-packed fresh fructus lycii juice is put into ultra-high pressure sterilization device process, and the technological parameter of ultra-high pressure sterilization processing procedure is:
Temperature: room temperature;
Transmission medium: water;
Dwell pressure: 400-600MPa;
Dwell time: 5-25min.
2. sterilization fresh method according to claim 1, is characterized in that: in described ultra-high pressure sterilization processing procedure, dwell pressure remains unchanged.
3. sterilization fresh method according to claim 1, is characterized in that: the described dwell time is 5-15min.
4., according to the sterilization fresh method in claim 1-3 described in arbitrary, it is characterized in that:
The dwell pressure of described ultra-high pressure sterilization processing procedure is 400MPa, and the dwell time is 10min;
Or dwell pressure is 450MPa, the dwell time is 5min.
5. an industrialized preparing process for wolfberry juice, is characterized in that, it comprises the following steps:
(1) raw material pre-treatment: get medlar fresh fruit, removal of impurities, washing, drains;
(2) making beating of medlar fresh fruit: the medlar fresh fruit of step (1) gained is pulled an oar, obtains medlar fresh fruit magma;
(3) preparation of wolfberry juice: after step (2) gained medlar fresh fruit magma being filtered, obtain wolfberry juice through colloidal grinding;
(4) encapsulation of wolfberry juice: adopt food-grade soft packaging bag that step (3) gained wolfberry juice is carried out packing and sealing;
(5) sterilizing of wolfberry juice: carry out according to the sterilization fresh method in Claims 1-4 described in arbitrary.
6. industrialized preparing process according to claim 5, is characterized in that: the beating time in described step (2) is 5-7min.
7. industrialized preparing process according to claim 5, is characterized in that: the filter method in described step (3) is, filters successively through 10 mesh filter screens and 80 mesh filter screens.
8. industrialized preparing process according to claim 5, is characterized in that: in described step (3), and the material particles degree after colloidal grinding is lower than 30 μm.
9. industrialized preparing process according to claim 5, is characterized in that, processing step is as follows:
(1) raw material pre-treatment: select the ripe medlar fresh fruit of the 8-9 of the fresh harvesting of this season, remove the impurity such as base of fruit, corrupted fruit, then medlar fresh fruit circulating water is rinsed 2 to 3 times repeatedly, drain;
(2) making beating of medlar fresh fruit: the medlar fresh fruit drained is placed in beater and pulls an oar, often criticizing the raw material pulping duration is 5-7min, obtained medlar fresh fruit magma;
(3) preparation of wolfberry juice: medlar fresh fruit magma is crossed 10 mesh filter screens through scraper-type filter and carries out coarse filtration, crosses 80 mesh filter screens through centrifugal filter and carries out fine filtering, then grinds homogeneous to material particles degree lower than 30 μm through colloid mill, obtained wolfberry juice;
(4) encapsulation of wolfberry juice: adopt food-grade soft packaging bag that wolfberry juice is carried out packing and sealing, the loading amount of every bag of wolfberry juice is 2.5kg;
(5) sterilizing of wolfberry juice: carry out according to the sterilization fresh method in Claims 1-4 described in arbitrary.
10. the industrialized preparing process according to arbitrary one of claim 1-9, is characterized in that: the described food-grade soft packaging bag of step (4) is Aluminum-plastic composite bag.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105055651A (en) * | 2015-08-06 | 2015-11-18 | 宁夏釆杞生物科技有限公司 | Matrimony vine protoplasm production technology and equipment thereof |
| CN109329684A (en) * | 2018-12-07 | 2019-02-15 | 宁夏红中宁枸杞制品有限公司 | Health drink wolfberry juice and preparation method thereof |
| CN110771763A (en) * | 2019-11-25 | 2020-02-11 | 宁夏宝丰生态牧场有限公司 | Preparation method of cold-pressed medlar juice |
| CN112056475A (en) * | 2020-09-24 | 2020-12-11 | 余昆 | Cold processing method of fresh medlar juice |
| CN112111353A (en) * | 2020-10-22 | 2020-12-22 | 东北农业大学 | Preparation method of medlar wine |
| CN112106905A (en) * | 2020-09-28 | 2020-12-22 | 宁夏杞蕴现代生态农业科技发展有限公司 | Production method of wolfberry preservation raw pulp |
| CN113598288A (en) * | 2021-08-11 | 2021-11-05 | 康本国 | Novel processing technology of fresh wolfberry juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105055651A (en) * | 2015-08-06 | 2015-11-18 | 宁夏釆杞生物科技有限公司 | Matrimony vine protoplasm production technology and equipment thereof |
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| CN112056475A (en) * | 2020-09-24 | 2020-12-11 | 余昆 | Cold processing method of fresh medlar juice |
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| CN113598288A (en) * | 2021-08-11 | 2021-11-05 | 康本国 | Novel processing technology of fresh wolfberry juice |
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Effective date of registration: 20150708 Address after: 750000 the Ningxia Hui Autonomous Region Court Building Central Avenue, Yinchuan City Development Zone A 2 floor 2-203 Applicant after: Ningxia Ji Qi Biotechnology Co., Ltd. Address before: 610000 West Zone, hi tech Development Zone, Sichuan, Chengdu Applicant before: Sichuan NEAUTUS Traditional Chinese Medicine Co., Ltd. |
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Effective date of registration: 20160714 Address after: 750000 the Ningxia Hui Autonomous Region Court Building Central Avenue, Yinchuan City Development Zone A 2 floor 2-203 Applicant after: Ningxia Ji Qi Biotechnology Co., Ltd. Applicant after: Chengdu Ji Qi Biotechnology Co., Ltd. Address before: 750000 the Ningxia Hui Autonomous Region Court Building Central Avenue, Yinchuan City Development Zone A 2 floor 2-203 Applicant before: Ningxia Ji Qi Biotechnology Co., Ltd. |
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Application publication date: 20150708 |