CN105167036A - Pomegranate juice beverage and preparation method thereof - Google Patents
Pomegranate juice beverage and preparation method thereof Download PDFInfo
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- CN105167036A CN105167036A CN201510330963.2A CN201510330963A CN105167036A CN 105167036 A CN105167036 A CN 105167036A CN 201510330963 A CN201510330963 A CN 201510330963A CN 105167036 A CN105167036 A CN 105167036A
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- pomegranate
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- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 title claims abstract description 28
- 235000013525 pomegranate juice Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000013361 beverage Nutrition 0.000 title abstract description 4
- 241000219991 Lythraceae Species 0.000 claims abstract description 90
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 89
- 235000021426 pomegranate vinegar Nutrition 0.000 claims abstract description 23
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000009826 distribution Methods 0.000 claims abstract description 4
- 239000007789 gas Substances 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 67
- 244000179684 Passiflora quadrangularis Species 0.000 claims description 21
- 235000011266 Passiflora quadrangularis Nutrition 0.000 claims description 21
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 9
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 7
- 230000035939 shock Effects 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 230000003204 osmotic effect Effects 0.000 claims description 6
- 238000004062 sedimentation Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 3
- 206010013786 Dry skin Diseases 0.000 claims description 3
- 102000004195 Isomerases Human genes 0.000 claims description 3
- 108090000769 Isomerases Proteins 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 229910052757 nitrogen Inorganic materials 0.000 abstract 2
- 235000020439 pomegranate syrup Nutrition 0.000 abstract 2
- 238000005303 weighing Methods 0.000 abstract 1
- 235000008504 concentrate Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 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
- 240000007175 Datura inoxia Species 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010237 hybrid technique Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 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
- A23L2/52—Adding ingredients
-
- 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
Abstract
The present invention relates to a pomegranate juice beverage, which comprises, by weight, 85% of a 100% pure pomegranate juice, 9% o pomegranate syrup, 5% of pomegranate vinegar, and 1% of a pomegranate seed extract. The preparation method specifically comprises: at a temperature of 5-10 DEG C, weighing various components according to the ratio; slowly mixing pomegranate syrup and pomegranate vinegar, and then gradually adding a 100% pure pomegranate juice and a pomegranate seed extract; and adopting low temperature nitrogen flow impact mixing in a mixer, wherein the nitrogen flow with a pressure of 0.2 MPa and a flow rate of 0.1 L/min passes through a gas distribution plate and then uniformly impact, and the solution is mixed for 30 min. According to the present invention, the preservative and the sweetener are not added during the pomegranate juice beverage preparation process so as to meet the health requirements of modern people.
Description
Technical field
The present invention relates to drink formula and fabricating technology field, particularly a kind of pomegranate juice and preparation method thereof.
Background technology
Containing abundant carbohydrate, protein and the necessary amino acid of multiple human body and trace element in pomegranate fruit.Pomegranate fruit is not only nutritious, and has medical value comparatively widely.Containing more polyphenoils in juice of my pomegranate, as polyphenol, tannin, ellagic acid, flavones and anthocyanidin etc., effectively can slow down the myocardial ischemia of the Coronary Heart Disease Patients caused by pressure and reduce the atherosclerotic risk of trouble.
Existing juice of my pomegranate drink mainly contains two kinds, and one is Carthaginian apple raw juice, and another kind is pomegranate juice.Carthaginian apple raw juice is because cannot regulate the sugar content in fruit juice, so taste of juice cannot be improved.Carthaginian apple raw juice particularly prepared by the sour pomegranate place of production, acidity is higher and and with obvious astringent taste.The pomegranate juice mainly food additives such as juice of my pomegranate and sweetener, acid, anticorrisive agent, essence allocates made (as the patent No. 200710050632.9,201010209685.2), although mouthfeel improves significantly, but owing to the addition of food additives in beverage, do not meet the pursuit of modern people to nutrition and health care.
Summary of the invention
For the problems referred to above, a kind of juice of my pomegranate drink utilizing pure juice of my pomegranate, grenadine and Pomegranate vinegar to modulate is proposed.
A kind of pomegranate juice, is made up of according to weight fraction ratio following component:
100% pure juice of my pomegranate: 80-90%
Grenadine: 5-10%
Pomegranate vinegar: 1-5%
Pomegranate seed extract: 0.5-1%.
A kind of pomegranate juice, is made up of according to weight fraction ratio following component:
100% pure juice of my pomegranate: 85%
Grenadine: 9%
Pomegranate vinegar: 5%
Pomegranate seed extract: 1%.
A preparation method for pomegranate juice as above, concrete steps are as follows:
Under 5 ~ 10 DEG C of conditions, take various component according to quantity; First grenadine is slowly mixed with Pomegranate vinegar, then add 100% pure juice of my pomegranate and pomegranate seed extract gradually; Adopt low temperature nitrogen gas shock mixing in blender, the stream of nitrogen gas of 0.2MPa, 0.1L/min is by uniform shock, mixed solution 30min after gas distribution grid.
The preparation method of described 100% pure juice of my pomegranate is:
1) select without rotting, the sour pomegranate of disease and pest or pomegranate fruit;
2) by pomegranate low temperature stored under refrigeration under the condition of 5 DEG C ~ 10 DEG C;
3) artificial removal pomegranate shell;
4) squeeze the juice to the pomegranate after removal pomegranate shell with juice extractor, juice extractor rotating speed is: 400r/min;
5) in the juice of my pomegranate squeezed, add gelatin particle, be made into the gelatin solution that concentration is 0.5%; After fully mixing, under 5 ~ 10 DEG C of conditions, leave standstill 3h, make colloidal precipitation;
6) by plate and frame filter press, juice of my pomegranate is filtered; Operating temperature 5 ~ 10 DEG C during operation, osmotic pressure is 0.3MPa; Obtain liquid by flame filter press and be 100% pure Carthaginian apple raw juice.
The preparation method of described grenadine is:
1) 100% pure Carthaginian apple raw juice is put into pot to heat; Boil to boiling, to be concentrated to stopping during original volumes 1/3 heating;
2) in juice of my pomegranate concentrate, add hydrolase, isomerase complex enzyme carries out enzymolysis, in agitator, maintain 37 DEG C, regulate initial pH value to be 6 ~ 8; Complex enzyme consumption is 0.25g/L, reaction 10h;
3) the juice of my pomegranate concentrate after enzymolysis is put into pot again to boil, when the Brix Scale of juice of my pomegranate concentrate arrives 30Brix, stop concentrating and namely arrive grenadine.
The preparation method of described Pomegranate vinegar is:
1) by grenadine and 100% pure Carthaginian apple raw juice according to 3: 8 weight ratio mixing, add saccharomyces cerevisiae and carry out prior fermentation in stirred tank, fermentation temperature controls at 25 DEG C, and speed of agitator is 250rpm, fermentation time 90h;
2) by step 1) zymotic fluid sedimentation and filtration after access acetic acid bacteria, in stirred tank, carry out acetic fermentation, fermentation temperature controls at 30 DEG C, and speed of agitator is 250rpm, fermentation time 31 days;
3) by step 2) zymotic fluid sedimentation and filtration after adopt high-temperature short-time sterilization, 135 DEG C maintain 4s ~ 15s namely obtain Pomegranate vinegar.
The preparation method of described pomegranate seed extract is:
1) fresh pomegranate seed 80 DEG C of dryings 2 days in thermostatic drying chamber; Be crushed to 80 orders;
2) by the fresh pomegranate seed 100% pure Carthaginian apple raw juice lixiviate after pulverizing, addition is 20g/ml; Extraction temperature is 40 DEG C, lixiviate 10h;
3) by plate and frame filter press, pomegranate seed leaching liquor is filtered; Operating temperature 5 ~ 10 DEG C during operation, osmotic pressure is 0.3MPa; Obtain liquid by flame filter press and be pomegranate seed leaching liquor.
Beneficial effect of the present invention:
1. the pomegranate juice that prepared by the present invention possesses the compositions such as the distinctive tannin of juice of my pomegranate, anthocyanidin, and oxidation resistance is strong, contributes to atherosclerosis.2. the pomegranate juice that prepared by the present invention possesses the distinctive effect of weight reducing of Pomegranate vinegar, can dissolve enteron aisle grease, reduces blood cholesterol level.3. the pomegranate juice that prepared by the present invention possesses the distinctive anti-oxidant polyphenol of pomegranate seed.4. the pomegranate juice prepared of the present invention because influencing each other between four kinds of compositions, collaborative, maintain good antioxygenic property and sour environment, so also can prevent that fruit juice is rotten, oxidation without the need to adding the reducing component such as anticorrisive agent and vitamin C.Solve traditional juice of my pomegranate oxidizable, the shortcoming that shelf-life durations is short.5., due to the interpolation of grenadine and Pomegranate vinegar, in the process of mix and blend, slowly produce this juice of my pomegranate distinctive complex ester class flavor component, compensate for the shortcoming of independent juice of my pomegranate or Pomegranate vinegar fragrance deficiency.5., compared with independent pomegranate juice, juice of my pomegranate nutrition more horn of plenty prepared by the present invention, trophic structure meets needed by human body more.6. hybrid technique adopts low temperature nitrogen gas shock mixing, can reduce the destruction of juice of my pomegranate heat-sensitive substance to greatest extent, realizes the exhaust of fruit juice efficiently simultaneously.7. sweat utilizes grenadine as glycogen, can improve attenuation degree and organic acid content.8., due to the participation of four kinds of components, solve acid in original juice of my pomegranate, puckery shortcoming.Can cover by the distinctive soft tart flavour of Pomegranate vinegar the rear astringent taste that original tannin brings, and the introducing of syrup can relax tart flavour too high in juice of my pomegranate, makes juice of my pomegranate suitably sour-sweet, easier in daily drink.9. the juice of my pomegranate drink that the pomegranate juice that prepared by the present invention is modulated presents claret, and mouthfeel thickness is moderate.10. do not add preservative and sweetener in the pomegranate juice preparation process that prepared by the present invention, meet the health requirements of modern.
Detailed description of the invention
Embodiment 1
A preparation method for 100% pure juice of my pomegranate, concrete steps are:
1) select without rotting, the sour pomegranate of disease and pest or pomegranate fruit;
2) by pomegranate low temperature stored under refrigeration under the condition of 5 DEG C;
3) artificial removal pomegranate shell;
4) squeeze the juice to the pomegranate after removal pomegranate shell with juice extractor, juice extractor rotating speed is: 400r/min;
5) in the juice of my pomegranate squeezed, add gelatin particle, be made into the gelatin solution that concentration is 0.5%; After fully mixing, under 5 DEG C of conditions, leave standstill 3h, make colloidal precipitation;
6) by plate and frame filter press, juice of my pomegranate is filtered; Operating temperature 10 DEG C during operation, osmotic pressure is 0.3MPa; Obtain liquid by flame filter press and be 100% pure Carthaginian apple raw juice.
Embodiment 2
A preparation method for grenadine, concrete steps are:
1) 100% pure Carthaginian apple raw juice embodiment 1 prepared is put into pot and is heated; Boil to boiling, to be concentrated to stopping during original volumes 1/3 heating;
2) in juice of my pomegranate concentrate, add hydrolase, isomerase complex enzyme carries out enzymolysis, in agitator, maintain 37 DEG C, regulate initial pH value to be 7; Complex enzyme consumption is 0.25g/L, reaction 10h;
3) the juice of my pomegranate concentrate after enzymolysis is put into pot again to boil, when the Brix Scale of juice of my pomegranate concentrate arrives 30Brix, stop concentrating and namely arrive grenadine.
Embodiment 3
A preparation method for Pomegranate vinegar, concrete steps are:
1) 100% pure Carthaginian apple raw juice prepared by grenadine embodiment 2 prepared and embodiment 1 mixes according to the weight ratio of 3:8, add saccharomyces cerevisiae and carry out prior fermentation in stirred tank, fermentation temperature controls at 25 DEG C, and speed of agitator is 250rpm, fermentation time 90h;
2) by step 1) zymotic fluid sedimentation and filtration after access acetic acid bacteria, in stirred tank, carry out acetic fermentation, fermentation temperature controls at 30 DEG C, and speed of agitator is 250rpm, fermentation time 31 days;
3) by step 2) zymotic fluid sedimentation and filtration after adopt high-temperature short-time sterilization, 135 DEG C maintain 15s namely obtain Pomegranate vinegar.
Embodiment 4
A preparation method for pomegranate seed extract, concrete steps are:
1) fresh pomegranate seed 80 DEG C of dryings 2 days in thermostatic drying chamber; Be crushed to 80 orders;
2) by 100% pure Carthaginian apple raw juice lixiviate prepared by the fresh pomegranate seed embodiment 1 after pulverizing, addition is 20g/ml; Extraction temperature is 40 DEG C, lixiviate 10h;
3) by plate and frame filter press, pomegranate seed leaching liquor is filtered; Operating temperature 10 DEG C during operation, osmotic pressure is 0.3MPa; Obtain liquid by flame filter press and be pomegranate seed leaching liquor.
Embodiment 5
A kind of pomegranate juice, is prepared from according to weight fraction ratio by following component:
100% pure juice of my pomegranate: 85%; Grenadine: 9%; Pomegranate vinegar: 5%; Pomegranate seed extract: 1%.
The concrete steps of preparation method are as follows:
Under 5 DEG C of conditions, take various component according to quantity; First grenadine is slowly mixed with Pomegranate vinegar, then add 100% pure juice of my pomegranate and pomegranate seed extract gradually; Adopt low temperature nitrogen gas shock mixing in blender, the stream of nitrogen gas of 0.2MPa, 0.1L/min is by uniform shock, mixed solution 30min after gas distribution grid.
Described 100% pure juice of my pomegranate, grenadine, Pomegranate vinegar and pomegranate seed extract are prepared from by the method for embodiment 1-4.
The preferred embodiment of the present invention is illustrative, and scope of the present invention is not defined in these embodiments, and scope of the present invention is determined by claims, comprises and belonging to and the multiple amendment of equivalency range of the present invention and distortion.
Claims (7)
1. a pomegranate juice, is characterized in that, is made up of according to weight fraction ratio following component:
100% pure juice of my pomegranate: 80-90%
Grenadine: 5-10%
Pomegranate vinegar: 1-5%
Pomegranate seed extract: 0.5-1%.
2. pomegranate juice according to claim 1, is characterized in that, is made up of according to weight fraction ratio following component:
100% pure juice of my pomegranate: 85%
Grenadine: 9%
Pomegranate vinegar: 5%
Pomegranate seed extract: 1%.
3. a preparation method for pomegranate juice according to claim 1 and 2, is characterized in that, concrete steps are as follows:
Under 5 ~ 10 DEG C of conditions, take various component according to quantity; First grenadine is slowly mixed with Pomegranate vinegar, then add 100% pure juice of my pomegranate and pomegranate seed extract gradually; Adopt low temperature nitrogen gas shock mixing in blender, the stream of nitrogen gas of 0.2MPa, 0.1L/min is by uniform shock, mixed solution 30min after gas distribution grid.
4. the preparation method of pomegranate juice according to claim 3, is characterized in that, the preparation method of described 100% pure juice of my pomegranate is:
1) select without rotting, the sour pomegranate of disease and pest or pomegranate fruit;
2) by pomegranate low temperature stored under refrigeration under the condition of 5 DEG C ~ 10 DEG C;
3) artificial removal pomegranate shell;
4) squeeze the juice to the pomegranate after removal pomegranate shell with juice extractor, juice extractor rotating speed is: 400r/min;
5) in the juice of my pomegranate squeezed, add gelatin particle, be made into the gelatin solution that concentration is 0.5%; After fully mixing, under 5 ~ 10 DEG C of conditions, leave standstill 3h, make colloidal precipitation;
6) by plate and frame filter press, juice of my pomegranate is filtered; Operating temperature 5 ~ 10 DEG C during operation, osmotic pressure is 0.3MPa; Obtain liquid by flame filter press and be 100% pure Carthaginian apple raw juice.
5. the preparation method of pomegranate juice according to claim 4, is characterized in that, the preparation method of described grenadine is:
1) 100% pure Carthaginian apple raw juice is put into pot to heat; Boil to boiling, to be concentrated to stopping during original volumes 1/3 heating;
2) in juice of my pomegranate concentrate, add hydrolase, isomerase complex enzyme carries out enzymolysis, in agitator, maintain 37 DEG C, regulate initial pH value to be 6 ~ 8; Complex enzyme consumption is 0.25g/L, reaction 10h;
3) the juice of my pomegranate concentrate after enzymolysis is put into pot again to boil, when the Brix Scale of juice of my pomegranate concentrate arrives 30Brix, stop concentrating and namely arrive grenadine.
6. the preparation method of pomegranate juice according to claim 5, is characterized in that, the preparation method of described Pomegranate vinegar is:
1) by grenadine and 100% pure Carthaginian apple raw juice according to 3: 8 weight ratio mixing, add saccharomyces cerevisiae and carry out prior fermentation in stirred tank, fermentation temperature controls at 25 DEG C, and speed of agitator is 250rpm, fermentation time 90h;
2) by step 1) zymotic fluid sedimentation and filtration after access acetic acid bacteria, in stirred tank, carry out acetic fermentation, fermentation temperature controls at 30 DEG C, and speed of agitator is 250rpm, fermentation time 31 days;
3) by step 2) zymotic fluid sedimentation and filtration after adopt high-temperature short-time sterilization, 135 DEG C maintain 4s ~ 15s namely obtain Pomegranate vinegar.
7. the preparation method of pomegranate juice according to claim 3, is characterized in that, the preparation method of described pomegranate seed extract is:
1) fresh pomegranate seed 80 DEG C of dryings 2 days in thermostatic drying chamber; Be crushed to 80 orders;
2) by the fresh pomegranate seed 100% pure Carthaginian apple raw juice lixiviate after pulverizing, addition is 20g/ml; Extraction temperature is 40 DEG C, lixiviate 10h;
3) by plate and frame filter press, pomegranate seed leaching liquor is filtered; Operating temperature 5 ~ 10 DEG C during operation, osmotic pressure is 0.3MPa; Obtain liquid by flame filter press and be pomegranate seed leaching liquor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510330963.2A CN105167036B (en) | 2015-06-09 | 2015-06-09 | A kind of pomegranate juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510330963.2A CN105167036B (en) | 2015-06-09 | 2015-06-09 | A kind of pomegranate juice and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105167036A true CN105167036A (en) | 2015-12-23 |
| CN105167036B CN105167036B (en) | 2019-05-28 |
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| CN201510330963.2A Active CN105167036B (en) | 2015-06-09 | 2015-06-09 | A kind of pomegranate juice and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107080123A (en) * | 2017-06-20 | 2017-08-22 | 安徽好多多饮品有限公司 | A kind of fresh processing method for squeezing juice of my pomegranate |
| CN108157712A (en) * | 2017-12-22 | 2018-06-15 | 光明乳业股份有限公司 | A kind of fermentation juice of my pomegranate and preparation method thereof |
| CN110074221A (en) * | 2019-05-13 | 2019-08-02 | 上海古意茶业有限公司 | The preparation method of tea beverage |
| CN112931857A (en) * | 2021-02-09 | 2021-06-11 | 赣州市全标生物科技有限公司 | Pregnant woman nutrition bag rich in high-stability folic acid and ferrous gluconate and preparation method thereof |
| CN114027504A (en) * | 2021-12-01 | 2022-02-11 | 山东美果来食品有限公司 | Preparation method of probiotic pomegranate juice beverage |
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| CN112931857A (en) * | 2021-02-09 | 2021-06-11 | 赣州市全标生物科技有限公司 | Pregnant woman nutrition bag rich in high-stability folic acid and ferrous gluconate and preparation method thereof |
| CN114027504A (en) * | 2021-12-01 | 2022-02-11 | 山东美果来食品有限公司 | Preparation method of probiotic pomegranate juice beverage |
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