CN105360842A - Method for improving nutritive value of Chinese wolfberry juice - Google Patents
Method for improving nutritive value of Chinese wolfberry juice Download PDFInfo
- Publication number
- CN105360842A CN105360842A CN201510653121.0A CN201510653121A CN105360842A CN 105360842 A CN105360842 A CN 105360842A CN 201510653121 A CN201510653121 A CN 201510653121A CN 105360842 A CN105360842 A CN 105360842A
- Authority
- CN
- China
- Prior art keywords
- wolfberry juice
- chinese wolfberry
- carbon dioxide
- nutritive value
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 46
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000000050 nutritive effect Effects 0.000 title claims abstract description 14
- 244000241872 Lycium chinense Species 0.000 title abstract description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 44
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 22
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 9
- 239000001301 oxygen Substances 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 42
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 42
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 12
- 244000182216 Mimusops elengi Species 0.000 claims description 12
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 12
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 12
- 235000021022 fresh fruits Nutrition 0.000 claims description 12
- 238000013467 fragmentation Methods 0.000 claims description 9
- 238000006062 fragmentation reaction Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 5
- 238000009432 framing Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000008569 process Effects 0.000 description 7
- 230000002255 enzymatic effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000011021 bench scale process Methods 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a method for improving the nutritive value of Chinese wolfberry juice. Collected fresh Chinese wolfberry fruits are washed and then pre-frozen for a long time, pre-freezing time ranges from 10 h to 16 h, then the fresh Chinese wolfberry fruits are crushed through a crushing beater added with carbon dioxide, Chinese wolfberry juice obtained after crushing is blended, carbon dioxide is introduced into a blending tank from the bottom, dissolved oxygen in the Chinese wolfberry juice is exhausted, redundant carbon dioxide is exhausted through an exhaust system, finally, sterilization is conducted, and the product is obtained. The nutrition ingredients in the Chinese wolfberry juice can be effectively increased, the processing level of the Chinese wolfberry juice industry is increased, and high practical value is achieved.
Description
Technical field
The invention belongs to wolfberry juice processing technique field, espespecially a kind of method improving wolfberry juice nutritive value.
Background technology
Through the continuous exploratory development of medical circle, the progressively understanding of people to matrimony vine pharmacological action in people's body raw reason ﹑ biochemical process is deepened, and matrimony vine is progressively expanded in the application in the fields such as doctor's medicine ﹑ food, produces and develop to Industrialization and commercialization.
By the wolfberry juice obtained after matrimony vine fragmentation, particularly squeeze the juice, in American-European increased popularity with the matrimony vine obtained after new fresh fructus lycii fragmentation is fresh.Developed country's import fresh lycium chinense juices such as the U.S. are mainly for the production of functional health-care drink, from statistics, state of current U.S. ﹑ this ﹑ of day English state ﹑ moral state ﹑ adds by Demand of Nation amounts such as large Li Ya ﹑ Singapore of large ﹑ Australia comparatively large, and market sales volume average growth rate per annum is more than 10%.The demand of ﹑ southeast asian market, field, current Jin Ouzhou city year wolfberry juice is just more than 1000 tons.
But we find that the fresh product of squeezing the juice of matrimony vine of explained hereafter exploitation routinely has browning phenomenon, and the existence of this phenomenon has had a strong impact on the fresh market sale of squeezing the juice of matrimony vine, also greatly have impact on the development of lycium barbarum process deeply industry.Therefore the object of this research is exactly pursuing green health, reducing on the basis of production cost, adopting up-to-date foods processing technique, and exploitation prevents the technique of wolfberry juice brown stain.
Look into new situation according to data to see, " matrimony vine concentrates the research of clear juice processing technique " that Pu Bin " technical study " delivers is civilian.This paper is mentioned and is added chemical reagent and carry out protecting look, but add chemical reagent and do not meet the world and pursue healthy natural trend, and it is anti-oxidant only to protect look to a link of whole production line, do not consider anti-oxidant to prevent finished product brown stain from whole production link.
Confirm through scientific research, the brown stain of fruit juice is main relevant with oxidation.The fresh links in producing of squeezing the juice of matrimony vine all can contact oxygen, the stage that the enzymatic browning that some research points out to be greater than 80% occurs in fragmentation and pulls an oar.In crushing and beating process, air enters a lot, can aggravate the generation of the chemical reaction such as enzymatic browning, oxidation.
Summary of the invention
The object of the present invention is to provide a kind of method improving wolfberry juice nutritive value, it effectively can retain medlar fresh fruit Middle nutrition composition, greatly improves the anti-oxidant value of wolfberry juice.
In order to achieve the above object, technical solution of the present invention is: a kind of method improving wolfberry juice nutritive value, it comprises the steps:
(1) pre-freeze: frame up after medlar fresh fruit is cleaned, carry out slow freezing at refrigerating chamber;
(2), when carrying out fragmentation after the medlar fresh fruit pre-freeze of collecting, in crushing and beating machine, carbon dioxide is added;
(3) when the wolfberry juice obtained after step (2) fragmentation carries out mixture before sterilization, pass into carbon dioxide from bottom to blend tank, discharge the dissolved oxygen in wolfberry juice;
(4) wolfberry juice after mixture being concentrated into pol is 13-70%, sterilization processing, obtains product;
Or directly carry out sterilization processing, obtain product.
A kind of method improving wolfberry juice nutritive value of the present invention, the pre-freeze condition of wherein said step (1) is: the amount of framing up is every frame 5 ~ 20 kilograms of medlar fresh fruits, and pre-freezing temperature is-30 DEG C to-5 DEG C, and the pre-freeze time is 10-16h.
A kind of method improving wolfberry juice nutritive value of the present invention, the pressure carbon dioxide passed in wherein said step (2) and step (3) is 0.8-2.0MPa, and purity is 99.50-99.95%.
A kind of method improving wolfberry juice nutritive value of the present invention, in wherein said step (4), sterilization processing temperature is 81-85 DEG C, and sterilizing time is 20-40 minute.
After adopting such scheme, the present invention has the following advantages:
1, medlar fresh fruit is when crushing and beating, mixes mutually with carbon dioxide, can get rid of the oxygen in beater, reduces the chemical reaction rates such as the activity of polyphenol oxidase in enzymatic browning, non-enzymatic browning, oxidation, slows down and prevent the generation of brown stain in pulping process;
2, when wolfberry juice carries out mixture before sterilization, pass into high-pureness carbon dioxide from bottom to blend tank, owing to forming the bubble of superfine little carbon dioxide, the oxygen in wolfberry juice is spread, and then avoid wolfberry juice to contact with oxygen further and oxidized.
Detailed description of the invention
Below in conjunction with specific embodiment, set forth the present invention further.But these embodiments are only limitted to illustrate that the present invention and being not used in limits the scope of the invention.
Embodiment 1
A kind of embodiment of the method improving wolfberry juice nutritive value of the present invention, it comprises the steps:
(1) pre-freeze: frame up after being cleaned by medlar fresh fruit, carry out slow freezing at refrigerating chamber, the amount of framing up is every frame 5 ~ 20 kilograms of medlar fresh fruits, and pre-freezing temperature is-15 DEG C, and the pre-freeze time is 12h;
(2), when collection 100 kilograms of medlar fresh fruits carry out fragmentation, in crushing and beating machine, pass into 99.99% purity carbon dioxide, the high-pureness carbon dioxide pressure passed into is 1.0MPa;
(3) when the wolfberry juice obtained after step (2) fragmentation carries out mixture before sterilization, pass into 99.99% purity carbon dioxide from bottom to blend tank, discharge the dissolved oxygen in wolfberry juice, the high-pureness carbon dioxide pressure passed into is 1.0MPa;
The bench-scale testing result of application high-purity carbon dioxide process wolfberry juice, the concentration of wolfberry juice dissolved oxygen in blend tank, from 6.5 ~ 7.0ppm before treatment, reduces to 0.2 ~ 0.3ppm after process;
(4) wolfberry juice after mixture is directly carried out sterilization processing, obtain product.Sterilization temperature is 82 DEG C, and sterilizing time is 20 minutes.
With test data below, essence for a better understanding of the present invention, illustrates that high-purity carbon dioxide is improving the remarkable result in wolfberry juice oxidation resistance.
There is no carbon-dioxide protecting and adopt sense organ during carbon-dioxide protecting to compare to see the following form:
Test proves to adopt carbon-dioxide protecting technique products obtained therefrom sense index to be all better than the product not having carbon-dioxide protecting, avoids taking off and bad generation of boiling smell of fruit juice color and luster.Fresh wolfberry juice be by the medlar fresh fruit plucked immediately broken juice obtain, not any other process of process.
The above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
Claims (4)
1. improve a method for wolfberry juice nutritive value, it is characterized in that: comprise the steps:
(1) pre-freeze: frame up after medlar fresh fruit is cleaned, carry out slow freezing at refrigerating chamber;
(2), when carrying out fragmentation after the medlar fresh fruit pre-freeze of collecting, in crushing and beating machine, carbon dioxide is added;
(3) when the wolfberry juice obtained after step (2) fragmentation carries out mixture before sterilization, pass into carbon dioxide from bottom to blend tank, discharge the dissolved oxygen in wolfberry juice;
(4) wolfberry juice after mixture being concentrated into pol is 13-70%, sterilization processing, obtains product;
Or directly carry out sterilization processing, obtain product.
2. a kind of method improving wolfberry juice nutritive value according to claim 1, is characterized in that: the pre-freeze condition of described step (1) is: the amount of framing up is every frame 5 ~ 20 kilograms of medlar fresh fruits, and pre-freezing temperature is-30 DEG C to-5 DEG C, and the pre-freeze time is 10-16h.
3. a kind of method improving wolfberry juice nutritive value according to claim 1, is characterized in that: the pressure carbon dioxide passed in described step (2) and step (3) is 0.8-2.0MPa, and purity is 99.50-99.95%.
4. a kind of method improving wolfberry juice nutritive value according to claim 1, is characterized in that: in described step (4), sterilization processing temperature is 81-85 DEG C, and sterilizing time is 20-40 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510653121.0A CN105360842A (en) | 2015-10-11 | 2015-10-11 | Method for improving nutritive value of Chinese wolfberry juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510653121.0A CN105360842A (en) | 2015-10-11 | 2015-10-11 | Method for improving nutritive value of Chinese wolfberry juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105360842A true CN105360842A (en) | 2016-03-02 |
Family
ID=55363930
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510653121.0A Pending CN105360842A (en) | 2015-10-11 | 2015-10-11 | Method for improving nutritive value of Chinese wolfberry juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105360842A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259009A (en) * | 2017-07-17 | 2019-01-25 | 宁夏中宁县尚江南枸杞制品有限公司 | A kind of preparation method of wolfberry juice |
| CN110522031A (en) * | 2019-09-27 | 2019-12-03 | 宁夏菊花台枸杞生物科技有限公司 | A kind of full fructus lycii magma oral liquor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1263739A (en) * | 2000-02-29 | 2000-08-23 | 王自贵 | Ordinary-temp antistaling process for raw wolfberry fruit juice |
| CN103289858A (en) * | 2013-05-11 | 2013-09-11 | 青海圣烽生物技术开发有限公司 | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof |
| CN103829176A (en) * | 2014-03-25 | 2014-06-04 | 中华全国供销合作总社济南果品研究院 | Processing method for producing fresh medlar concentrated pulp step by step |
| CN103859512A (en) * | 2014-03-06 | 2014-06-18 | 中华全国供销合作总社济南果品研究院 | Preparation method of wolfberry pulp |
| CN104031797A (en) * | 2014-06-19 | 2014-09-10 | 河北科技师范学院 | Method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice |
| CN104232400A (en) * | 2014-08-02 | 2014-12-24 | 宁夏红中宁枸杞制品有限公司 | Brewing method for wolfberry dry red wine |
| CN104643252A (en) * | 2013-11-19 | 2015-05-27 | 合浦果香园食品有限公司 | Lichee juice processing method for keeping freshness and resisting browning |
| CN104738614A (en) * | 2013-12-31 | 2015-07-01 | 台建祥 | Chinese wolfberry fruit health food and production process thereof |
| CN104789612A (en) * | 2015-03-24 | 2015-07-22 | 乌鲁木齐益广康源生物科技有限公司 | Anthocyanin extracted from Lycium ruthenicum Murr fruit and preparation method of anthocyanin |
-
2015
- 2015-10-11 CN CN201510653121.0A patent/CN105360842A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1263739A (en) * | 2000-02-29 | 2000-08-23 | 王自贵 | Ordinary-temp antistaling process for raw wolfberry fruit juice |
| CN103289858A (en) * | 2013-05-11 | 2013-09-11 | 青海圣烽生物技术开发有限公司 | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof |
| CN104643252A (en) * | 2013-11-19 | 2015-05-27 | 合浦果香园食品有限公司 | Lichee juice processing method for keeping freshness and resisting browning |
| CN104738614A (en) * | 2013-12-31 | 2015-07-01 | 台建祥 | Chinese wolfberry fruit health food and production process thereof |
| CN103859512A (en) * | 2014-03-06 | 2014-06-18 | 中华全国供销合作总社济南果品研究院 | Preparation method of wolfberry pulp |
| CN103829176A (en) * | 2014-03-25 | 2014-06-04 | 中华全国供销合作总社济南果品研究院 | Processing method for producing fresh medlar concentrated pulp step by step |
| CN104031797A (en) * | 2014-06-19 | 2014-09-10 | 河北科技师范学院 | Method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice |
| CN104232400A (en) * | 2014-08-02 | 2014-12-24 | 宁夏红中宁枸杞制品有限公司 | Brewing method for wolfberry dry red wine |
| CN104789612A (en) * | 2015-03-24 | 2015-07-22 | 乌鲁木齐益广康源生物科技有限公司 | Anthocyanin extracted from Lycium ruthenicum Murr fruit and preparation method of anthocyanin |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259009A (en) * | 2017-07-17 | 2019-01-25 | 宁夏中宁县尚江南枸杞制品有限公司 | A kind of preparation method of wolfberry juice |
| CN110522031A (en) * | 2019-09-27 | 2019-12-03 | 宁夏菊花台枸杞生物科技有限公司 | A kind of full fructus lycii magma oral liquor |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160302 |
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| WD01 | Invention patent application deemed withdrawn after publication |