CN105124689A - Processing method and application of carmine red radish condensed juice products - Google Patents
Processing method and application of carmine red radish condensed juice products Download PDFInfo
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- CN105124689A CN105124689A CN201510479318.7A CN201510479318A CN105124689A CN 105124689 A CN105124689 A CN 105124689A CN 201510479318 A CN201510479318 A CN 201510479318A CN 105124689 A CN105124689 A CN 105124689A
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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
- A23L2/08—Concentrating or drying of juices
- A23L2/082—Concentrating or drying of juices by membrane processes
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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
- A23L2/52—Adding ingredients
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
Abstract
In order to solve the problem that in the prior art, for a processing technology of radish red pigment in carmine red radishes, other substances contained in the carmine red radishes are not extracted or processed, so that the resources are wasted, the invention provides a processing method and application of carmine red radish condensed juice products. The processing method of the carmine red radish condensed juice products comprises the following steps: pretreating raw materials, leaching the pretreated materials to make juice, clarifying the juice for the first time, concentrating the clarified juice for the first time, clarifying the concentrated juice for the second time, concentrating the juice clarified for the second time for the second time, sterilizing the juice which is concentrated for the second time, and filling the sterilized juice. The invention further discloses the application of the radish red pigment in carmine red radishes processed by the processing method disclosed by the invention. The processing method and application of the radish red pigment in carmine red radishes have the beneficial effects that the utilization rate of the raw materials is high, the processing technology is simple and convenient, the quality repeatability of products is good, and the storage capability is good. The total sugar degree of the prepared carmine red radish condensed juiceis more than 50.0 degrees Bx, and the color value is more than 10.0. The carmine red radish condensed juice is not prone to corrupt, and is convenient to transport, and the cost is reduced.
Description
Technical field
The invention belongs to food processing field, particularly a kind of processing method of carmine radish inspissated juice product and application.
Background technology
Food coloring is divided into synthetic food colors and the large class of natural food colour two.Along with growth in the living standard and toxicologic development, the security of synthetic food colors is noticeable, and increasing country is by legislation restriction or the use prohibiting synthetic food colors.In recent years, China proposes the developing policy of " natural, nutrition, multi-functional " to food coloring industry, and people have turned to natural food colour the emphasis paid close attention to.Natural food colour is painted nature not only, and it is safe and reliable, particularly many natural colouring matters are the dietary constituents of people for a long time, and have also there is certain nutrition or physiologically active, thus utilize nontoxic natural material to extract trend and research direction that food coloring has become pigment field.
Carmine radish be Chinese radish (
raphanussativusl.var.
longipinnatusbailey) exclusive local varieties, with skin, meat entirely red, be rich in natural food colour---radish red pigment and well-known.Radish red pigment is that national additive standard committee allows one of natural colouring matter used, there is the features such as colorability is strong, Heat stability is good, safety non-toxic, there is the physiologically actives such as higher nutritive value and prevention cardiovascular and cerebrovascular disease, antitumor, radioresistance and remitting vision fatigue.Two decades years comes, (China's Vegetable is bred in carmine radish varieties by China, 2012,32(2): 104-106), radish red pigment extracts (application number 201310664079.3), purifying (ion-exchange and absorption, 1995,11(5): 455 ~ 459), radish red toner preparation the aspect such as (Chinese Patent Application No. 201310664032.7) and quality-improving (Chinese Patent Application No. 201410171192.2) carried out large quantifier elimination and production practices work.
The research of raw-food material shows, carmine radish except being rich in radish red pigment, also containing the multiple nutritional components comprising soluble sugar, vitamin, mineral matter.Carmine radish is processed into inspissated juice, not only can be used as food color and use, also can be used as the food ingredient of preparation composite functional beverage.But in the carmine radish of prior art, the product of radish red pigment process technology only relates to radish red pigment powder usually, and does not carry out extracting and processing for other materials contained by liquid radish red pigment or carmine radish.Visible, in the carmine radish of prior art, radish red pigment process technology also exists and does not extract other materials contained by carmine radish or process, and causes the problems such as the wasting of resources.
Summary of the invention
What exist for radish red pigment process technology in the carmine radish of solution prior art does not extract other materials contained by carmine radish or processes, cause the problems such as the wasting of resources, the present invention proposes a kind of processing method and application thereof of carmine radish inspissated juice product.
The processing method of a kind of carmine radish inspissated juice product of the present invention, comprises the steps:
(1) pretreatment of raw material: remove carmine radish coring, cauline leaf, drops into washing surface silt in rotary roller cleaning machine, adopts filament cutter to carry out chopping;
(2) lixiviate juice: under 10 DEG C ~ 40 DEG C temperature conditions, according to feed liquid weight ratio 1:1 ~ 1:20, add acid leaching liquor to the carmine radish of being cut into silk and carry out lixiviate juice 1 ~ 12h, described acid leaching liquor is the acidic water-soluble of pH1.0 ~ 4.0, and lixiviate obtains the acid leaching liquor of pH2.0 ~ 5.0;
(3) first time clarification: acid leaching liquor step (2) obtained carries out press filtration or centrifugal by filter bag type filter press or industrial centrifugal machine, obtains the settled solution removing insoluble impurities;
(4) first time is concentrated: settled solution step (3) obtained is undertaken concentratedly obtaining look valency 3.0 ~ 7.0 by falling film evaporator, and total pol is the concentrate of 15.0 ~ 25.0 ° of Bx; Described look valency measures according to " GB25536-2010 national food safety standard food additives radish red ";
(5) second time clarification: add fining agent process in the concentrate that step (4) obtains, clarifying treatment condition is: temperature 10 ~ 60 DEG C, 1 ~ 24h; Then carry out going out ferment treatment, enzyme condition of going out is: 90 ~ 95 DEG C, 30 ~ 90s; Then pore size filter 0.1 ~ 1 μm of membrane filtration is adopted, operating pressure 0.01 ~ 0.5MPa;
(6) second time is concentrated: filtrate step (5) obtained, temperature 45 ~ 60 DEG C, is carried out Vacuum Concentration under the condition of vacuum-0.1MPa, obtained look valency 10.0 ~ 18.0, and total pol is the inspissated juice of 50.0 ~ 70.0 ° of Bx, pH2.0 ~ 3.0;
(7) sterilization filling: the carmine radish inspissated juice that step (6) obtains can adopt cryogenic sterile filtration sterilization or ultra high temperature short time sterilization two kinds of modes to carry out sterilizing.
Carmine Rhaphanus Chinese radish further, in described step (1) feed pretreatment step (
raphanussativusl.var.
longipinnatusbailey) a mutation, is distributed in Different sources, selects moderate, that the fresh hypertrophy of meat, look valency the are high carmine radish of maturity to be raw material.
Further, described step (2) lixiviate juice step also comprises multi-stage countercurrent and extracts acid leaching liquor, or under 10 DEG C ~ 50 DEG C temperature conditions, carry out fragmentation to the carmine radish being soaked in acid leaching liquor with juice extractor, or hammer crusher or high pressure homogenizer is used at room temperature to carry out depth crushing to the carmine radish being soaked in acid leaching liquor.
Further, the multi-stage countercurrent in described step (2) lixiviate juice step is extracted as three grades of pot group type counter-flow extraction or level Four pot group type counter-flow extraction.
Further, the acid leaching liquor in described step (2) lixiviate juice step is inorganic acid hydrochloric acid, phosphoric acid and sulfuric acid, or any one or its mixture of more than two kinds and two kinds in organic acid malic acid, glacial acetic acid, lactic acid and citric acid.
Further, the fining agent in described step (5) lixiviate juice step can be the absolute ethyl alcohol of step (4) gained concentrate 3 ~ 4 times of volumes, and when adopting absolute ethyl alcohol to be fining agent, its clarifying treatment condition is: 10 DEG C ~ 50 DEG C, 2 ~ 24h.
Further, fining agent in described step (5) lixiviate juice step can be the food-grade enzyme preparation having cellulase activity, pectinase activity, hemicellulose enzyme activity and amylase activity concurrently, when adopting food-grade enzyme preparation to be fining agent, its clarifying treatment condition is: 30 DEG C ~ 60 DEG C, 1 ~ 12h.
Further, the filter membrane in described step (5) lixiviate juice step is refill film, inorganic ceramic membrane or organic hybrid films.
The present invention also comprises the obtained application of carmine radish inspissated juice product on beverage (GB/T10789-2015) of described processing method.
The present invention also comprises the application of carmine radish inspissated juice product on food color that described processing method obtains.
Sweetener, drinking water or other auxiliaries can be added on demand by the carmine radish inspissated juice product obtained by processing method of the present invention and become beverage, also can as food color, for alcoholic drink, fruit vinegar, pickles, candy and cake food.
Beneficial effect of the present invention is as follows:
(1) raw material availability of the present invention is high, reaches more than 6% with the yield rate that the ratio of inspissated juice weight and radish fresh weight calculates.
(2) processing technology is easy, the favorable reproducibility of product quality, and within storage period, (24 months, 25 DEG C) color and luster and look valency are stablized, and do not occur flocculation and deposited phenomenon.
(3) the total pol of carmine radish inspissated juice 50.0 ° of more than the Bx prepared, look valency more than 10.0, is much higher than the standard of more than 5.0 of regulation in " GB25536-2010 national food safety standard food additives radish red ".
(4) cycles of concentration of carmine radish inspissated juice product of the present invention is high, not easily corrupt, and convenient transportation, cost declines.
Detailed description of the invention
Embodiment 1
Carmine radish inspissated juice is prepared according to following step:
(1) pretreatment of raw material: the carmine radish that maturity is moderate, the fresh hypertrophy of meat, look valency are high preferably originating from Fuling is raw material, remove its coring, cauline leaf manually, flow through silt sedimentation basin transfer passage and carry out mud, drop into again in rotary roller cleaning machine and clean up, adopt filament cutter to carry out chopping.
(2) lixiviate juice: according to feed liquid weight ratio 1:1, adds the watery hydrochloric acid leaching liquor of pH1.0 to the carmine radish of being cut into silk, be 30 DEG C ~ 40 DEG C by steam computer heating control temperature conditions, and lixiviate juice 6h, obtains the acidic extraction liquid of pH4.0.
(3) first time clarification: the acid leaching liquor that step (2) obtains is carried out press filtration by filter bag type filter press, obtains the settled solution removing insoluble impurities.
(4) first time is concentrated: settled solution step (3) obtained is undertaken being concentrated to look valency 4.0 by falling film evaporator, total pol 18.0 ° of Bx.
(5) second time clarification: add food-grade enzyme preparation (having cellulase activity, pectinase activity, hemicellulose enzyme activity and amylase activity concurrently) in the concentrate that step (4) obtains, temperature 55 DEG C, process 6h; Then carry out going out ferment treatment, enzyme condition of going out is: 95 DEG C, 30s.Then pore size filter 0.1 μm of refill membrane filtration is adopted, operating pressure 0.4 ~ 0.5MPa;
(6) second time is concentrated: the filtered fluid that step (5) obtains is carried out Vacuum Concentration, and temperature controls at 45 DEG C, and vacuum is-0.1MPa, obtains look valency 13.2, and total pol is the inspissated juice of 57.0 ° of Bx, pH2.4.
(7) sterilization filling: the carmine radish inspissated juice that step (6) obtains can adopt ultra high temperature short time sterilization mode (137 DEG C are carried out sterilization 31s) to carry out sterilizing.
Embodiment 2
Carmine radish inspissated juice is prepared according to following step:
(1) pretreatment of raw material: the carmine radish that maturity is moderate, the fresh hypertrophy of meat, look valency are high preferably originating from Fuling is raw material, remove its coring, cauline leaf manually, flow through silt sedimentation basin transfer passage and carry out mud, drop into again in rotary roller cleaning machine and clean up, adopt filament cutter to carry out chopping.
(2) lixiviate juice: according to feed liquid weight ratio 1:10, the phosphoric acid,diluted leaching liquor of pH2.0 is added to the carmine radish of being cut into silk, temperature 10 ~ 20 DEG C, lixiviate juice 12h, use juice extractor again under 40 DEG C ~ 50 DEG C temperature conditions, fragmentation is carried out to the carmine radish being soaked in acid leaching liquor, obtains the acidic extraction liquid of pH3.0.
(3) first time clarification: the acid leaching liquor that step (2) obtains is carried out centrifugation by industrial centrifugal machine, obtains the settled solution removing insoluble impurities.
(4) first time is concentrated: settled solution step (3) obtained is undertaken being concentrated to look valency 3.0 by falling film evaporator, total pol 15.0 ° of Bx.
(5) second time clarification: add food-grade enzyme preparation (having cellulase activity, pectinase activity, hemicellulose enzyme activity and amylase activity concurrently) in the concentrate that step (4) obtains, temperature 10 ~ 20 DEG C, process 12h; Then carry out going out ferment treatment, enzyme condition of going out is: 90 DEG C, 90s.Then pore size filter 1 μm of refill membrane filtration is adopted, operating pressure 0.01 ~ 0.1MPa;
(6) second time is concentrated: the filtered fluid that step (5) obtains is carried out Vacuum Concentration, and temperature controls at 50 DEG C, and vacuum is-0.1MPa, obtains look valency 15.0, and total pol is the inspissated juice of 52.0 ° of Bx, pH2.0.
(7) sterilization filling: the carmine radish inspissated juice that step (6) obtains can adopt ultra high temperature short time sterilization mode (137 DEG C are carried out sterilization 31s) to carry out sterilizing.
Embodiment 3
Carmine radish inspissated juice is prepared according to following step:
(1) pretreatment of raw material: the carmine radish that maturity is moderate, the fresh hypertrophy of meat, look valency are high preferably originating from Fuling is raw material, remove its coring, cauline leaf manually, flow through silt sedimentation basin transfer passage and carry out mud, drop into again in rotary roller cleaning machine and clean up, adopt filament cutter to carry out chopping.
(2) lixiviate juice: according to feed liquid weight ratio 1:20, add the aqueous citric acid solution of pH3.0 to the carmine radish of being cut into silk, with hammer crusher, fragmentation is carried out to carmine radish, after broken, continue lixiviate 1h, holding temperature 20 ~ 30 DEG C, obtains the acidic extraction liquid of pH5.0.
(3) first time clarification: the acid leaching liquor that step (2) obtains is carried out press filtration by filter bag type filter press, obtains the settled solution removing insoluble impurities.
(4) first time is concentrated: settled solution step (3) obtained is undertaken being concentrated to look valency 6.0 by falling film evaporator, total pol 20.8 ° of Bx.
(5) second time clarification: the absolute ethyl alcohol adding its 4 times of volumes in the concentrate that step (4) obtains, left at room temperature 2h carries out flocculation sediment, then carry out going out ferment treatment, enzyme condition of going out is: 92 DEG C, 50s, the clarified solution obtained then adopts pore size filter 0., and 2 μm of ceramic filtration membrane are filtered, operating pressure 0.2 ~ 0.3MPa;
(6) second time is concentrated: the filtered fluid that step (5) obtains is carried out Vacuum Concentration and remove ethanol and unnecessary moisture, temperature controls at 60 DEG C, and vacuum is-0.1MPa, obtains look valency 18, and total pol is the inspissated juice of 61.0 ° of Bx, pH2.5.
(7) sterilization filling: the carmine radish inspissated juice that step (6) obtains adopts cryogenic sterile filtration sterilization.
Embodiment 4
Carmine radish inspissated juice is prepared according to following step:
(1) pretreatment of raw material: the carmine radish that maturity is moderate, the fresh hypertrophy of meat, look valency are high preferably originating from Fuling is raw material, remove its coring, cauline leaf manually, flow through silt sedimentation basin transfer passage and carry out mud, drop into again in rotary roller cleaning machine and clean up, adopt filament cutter to carry out chopping.
(2) lixiviate juice: according to feed liquid weight ratio 1:5, adds the aqueous solution of malic acid of pH4.0 to the carmine radish of being cut into silk, under 30 DEG C of temperature conditions, lixiviate 1h, adopts high pressure homogenizer to process leaching liquor twice at normal temperatures, the acidic extraction liquid obtained.
(3) first time clarification: acid leaching liquor step (2) obtained carries out centrifugal treating by sleeping spiral shell sedimentation industrial centrifugal machine, obtains the settled solution removing insoluble impurities.
(4) first time is concentrated: settled solution step (3) obtained is undertaken being concentrated to look valency 6.0 by falling film evaporator, total pol 19.5 ° of Bx.
(5) second time clarification: add its 3 times of volumes and add absolute ethyl alcohol in the concentrate that step (4) obtains, leave standstill 12h at 40 ~ 50 DEG C and carry out flocculation sediment, then carry out going out ferment treatment, enzyme condition of going out is: 90 DEG C, 60s, the clarified solution obtained then adopts pore size filter 0.8 μm of organic composite membrane filtration, operating pressure 0.01 ~ 0.1MPa;
(6) second time is concentrated: the filtered fluid that step (5) obtains is carried out Vacuum Concentration and remove ethanol and unnecessary moisture, temperature controls at 55 DEG C, and vacuum obtains look valency 17.0 for-0.1MPa, and total pol is the inspissated juice of 62.0 ° of Bx, pH2.8.
(7) sterilization filling: the carmine radish inspissated juice that step (6) obtains can adopt ultra high temperature short time sterilization mode (137 DEG C are carried out sterilization 31s) to carry out sterilizing.
Embodiment 5
Carmine radish inspissated juice is prepared according to following step:
(1) pretreatment of raw material: the carmine radish that maturity is moderate, the fresh hypertrophy of meat, look valency are high preferably originating from Fuling is raw material, remove its coring, cauline leaf manually, flow through silt sedimentation basin transfer passage and carry out mud, drop into again in rotary roller cleaning machine and clean up, adopt filament cutter to carry out chopping.
(2) lixiviate juice: according to feed liquid weight ratio 1:15, adds food-grade enzyme preparation (having cellulase activity, pectinase activity, hemicellulose enzyme activity and amylase activity concurrently) to the carmine radish of being cut into silk, temperature 30 DEG C, process 12h; Lixiviate 10h at normal temperatures, then adopt three grades of pot group type counter-flow extraction maceration extracts.
(3) first time clarification: processed by filter bag type filter press by the acid leaching liquor that step (2) obtains, obtains the settled solution removing insoluble impurities.
(4) first time is concentrated: settled solution step (3) obtained is undertaken being concentrated to look valency 7.0 by falling film evaporator, total pol 25 ° of Bx.
(5) second time clarification: add its 3 times of volumes and add absolute ethyl alcohol in the concentrate that step (4) obtains, leave standstill 24h at 10 ~ 20 DEG C and carry out flocculation sediment, then carry out going out ferment treatment, enzyme condition of going out is: 90 DEG C, 40s, the clarified solution obtained then adopts pore size filter 0.8 μm of organic composite membrane filtration, operating pressure 0.1 ~ 0.2MPa;
(6) second time is concentrated: the filtered fluid that step (5) obtains is carried out Vacuum Concentration and remove ethanol and unnecessary moisture, temperature controls at 60 DEG C, and vacuum is-0.1MPa, obtains look valency 16.0, and total pol is the inspissated juice of 65.0 ° of Bx, pH2.8.
(7) sterilization filling: the carmine radish inspissated juice that step (6) obtains can adopt ultra high temperature short time sterilization mode (137 DEG C are carried out sterilization 31s) to carry out sterilizing.
Embodiment 6
Carmine radish inspissated juice is prepared according to following step:
(1) pretreatment of raw material: the carmine radish that maturity is moderate, the fresh hypertrophy of meat, look valency are high preferably originating from Fuling is raw material, remove its coring, cauline leaf manually, flow through silt sedimentation basin transfer passage and carry out mud, drop into again in rotary roller cleaning machine and clean up, adopt filament cutter to carry out chopping.
(2) lixiviate juice: according to feed liquid weight ratio 1:8, adds the glacial acetic acid solution of pH1.5, at normal temperatures lixiviate 8h to the carmine radish of being cut into silk, then adopts level Four pot group type counter-flow extraction maceration extract.
(3) first time clarification: processed by filter bag type filter press by the acid leaching liquor that step (2) obtains, obtains the settled solution removing insoluble impurities.
(4) first time is concentrated: settled solution step (3) obtained is undertaken being concentrated to look valency 5.0 by falling film evaporator, total pol 22 ° of Bx.
(5) second time clarification: add its 3 times of volumes and add absolute ethyl alcohol in the concentrate that step (4) obtains, leave standstill 10h at 30 ~ 40 DEG C and carry out flocculation sediment, then carry out going out ferment treatment, enzyme condition of going out is: 95 DEG C, 40s, the clarified solution obtained then adopts pore size filter 0.5 μm of organic composite membrane filtration, operating pressure 0.1 ~ 0.2MPa;
(6) second time is concentrated: the filtered fluid that step (5) obtains is carried out Vacuum Concentration and remove ethanol and unnecessary moisture, temperature controls at 60 DEG C, and vacuum is-0.1MPa, obtains look valency 17.2, and total pol is the inspissated juice of 70.0 ° of Bx, pH2.6.
(7) sterilization filling: the carmine radish inspissated juice that step (6) obtains adopts ultra high temperature short time sterilization mode (137 DEG C are carried out sterilization 31s) to carry out sterilizing.
Table 1 is the detection data of the carmine radish inspissated juice of embodiment 1 ~ embodiment 6.
The carmine radish inspissated juice of each embodiment of table 1 detects data
The yield rate that the carmine radish inspissated juice of embodiment 1 ~ embodiment 6 and the ratio of radish fresh weight calculate is more than 6%, look valency is 13.0 ~ 18.0, total pol is on the basis of other sugared part not additional, 50.0 ~ 70.0 ° of Bx can be reached, and the carmine radish inspissated juice of embodiment 1 ~ embodiment 6 within storage period (24 months, 25 DEG C) color and luster and look valency stablize, and all do not occur flocculation and deposited phenomenon.
Embodiment 7
In drinking water, add the carmine radish inspissated juice product of embodiment 1 gained, sweetener, Sodium Benzoate, vitamin is mixed with beverage.
Embodiment 8
Using the carmine radish inspissated juice product of embodiment 2 gained as food color, make for cake.
Embodiment 9
Using the carmine radish inspissated juice product of embodiment 3 gained as food color, make for candy.
Claims (10)
1. a processing method for carmine radish inspissated juice product, comprises the steps:
(1) pretreatment of raw material: remove carmine radish coring, cauline leaf, drops into washing surface silt in rotary roller cleaning machine, adopts filament cutter to carry out chopping;
(2) lixiviate juice: under 10 DEG C ~ 40 DEG C temperature conditions, according to feed liquid weight ratio 1:1 ~ 1:20, add acid leaching liquor to the carmine radish of being cut into silk and carry out lixiviate juice 1 ~ 12h, described acid leaching liquor is the acidic water-soluble of pH1.0 ~ 4.0, and lixiviate obtains the acid leaching liquor of pH2.0 ~ 5.0;
(3) first time clarification: acid leaching liquor step (2) obtained carries out press filtration or centrifugal by filter bag type filter press or industrial centrifugal machine, obtains the settled solution removing insoluble impurities;
(4) first time is concentrated: concentrated by falling film evaporator by the settled solution that step (3) obtains, obtain look valency 3.0 ~ 7.0, the concentrate of total pol 15.0 ~ 25.0 ° of Bx; Described look valency measures according to " GB25536-2010 national food safety standard food additives radish red ";
(5) second time clarification: add fining agent process in the concentrate that step (4) obtains, clarifying treatment condition is: temperature 10 ~ 60 DEG C, 1 ~ 24h; Then carry out going out ferment treatment, enzyme condition of going out is: 90 ~ 95 DEG C, 30 ~ 90s; Then pore size filter 0.1 ~ 1 μm of membrane filtration is adopted, operating pressure 0.01 ~ 0.5MPa;
(6) second time is concentrated: filtrate step (5) obtained, temperature 45 ~ 60 DEG C, is carried out Vacuum Concentration under the condition of vacuum-0.1MPa, obtained look valency 10.0 ~ 18.0, and total pol is the inspissated juice of 50.0 ~ 70.0 ° of Bx, pH2.0 ~ 3.0;
(7) sterilization filling: the carmine radish inspissated juice that step (6) obtains can adopt cryogenic sterile filtration sterilization or ultra high temperature short time sterilization two kinds of modes to carry out sterilizing.
2. the processing method of carmine radish inspissated juice product according to claim 1, carmine Rhaphanus Chinese radish in described step (1) feed pretreatment step (
raphanussativusl.var.
longipinnatusbailey) a mutation, is distributed in Different sources, selects moderate, that the fresh hypertrophy of meat, look valency the are high carmine radish of maturity to be raw material.
3. the processing method of carmine radish inspissated juice product according to claim 1, described step (2) lixiviate juice step also comprises multi-stage countercurrent and extracts acid leaching liquor, or under 10 DEG C ~ 50 DEG C temperature conditions, carry out fragmentation to the carmine radish being soaked in acid leaching liquor with juice extractor, or hammer crusher or high pressure homogenizer is used at room temperature to carry out depth crushing to the carmine radish being soaked in acid leaching liquor.
4. the processing method of carmine radish inspissated juice product according to claim 3, the multi-stage countercurrent in described step (2) lixiviate juice step is extracted as three grades of pot group type counter-flow extraction or level Four pot group type counter-flow extraction.
5. the processing method of carmine radish inspissated juice product according to claim 3, acid leaching liquor in described step (2) lixiviate juice step is inorganic acid hydrochloric acid, phosphoric acid and sulfuric acid, or any one or its mixture of more than two kinds and two kinds in organic acid malic acid, glacial acetic acid, lactic acid and citric acid.
6. the processing method of carmine radish inspissated juice product according to any one of claim 1-5, fining agent in described step (5) lixiviate juice step can be the absolute ethyl alcohol of step (4) gained concentrate 3 ~ 4 times of volumes, when adopting absolute ethyl alcohol to be fining agent, its clarifying treatment condition is: 10 DEG C ~ 50 DEG C, 2 ~ 24h.
7. the processing method of carmine radish inspissated juice product according to any one of claim 1-5, fining agent in described step (5) lixiviate juice step can be the food-grade enzyme preparation having cellulase activity, pectinase activity, hemicellulose enzyme activity and amylase activity concurrently, when adopting food-grade enzyme preparation to be fining agent, its clarifying treatment condition is: 30 DEG C ~ 60 DEG C, 1 ~ 12h.
8. the processing method of carmine radish inspissated juice product according to any one of claim 1-5, the filter membrane in described step (5) lixiviate juice step is refill film, inorganic ceramic membrane or organic hybrid films.
9. the application of carmine radish inspissated juice product on beverage, is characterized in that, adopts the application of carmine radish inspissated juice product on beverage that the processing method according to any one of claim 1-8 obtains.
10. the application of carmine radish inspissated juice product on food color, is characterized in that, adopts the application of carmine radish inspissated juice product on food color that the processing method according to any one of claim 1-8 obtains.
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| CN106722446A (en) * | 2016-11-22 | 2017-05-31 | 长江师范学院 | A kind of rouge radish compounding Vegetable powder and preparation method thereof |
| CN111955633A (en) * | 2020-07-29 | 2020-11-20 | 杭州娃哈哈科技有限公司 | Concentrated clear juice of dried Chinese wolfberry fruits and preparation method thereof |
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Application publication date: 20151209 |