CN105520023A - Concentrated wolfberry clear juice and preparation method thereof - Google Patents
Concentrated wolfberry clear juice and preparation method thereof Download PDFInfo
- Publication number
- CN105520023A CN105520023A CN201610019675.XA CN201610019675A CN105520023A CN 105520023 A CN105520023 A CN 105520023A CN 201610019675 A CN201610019675 A CN 201610019675A CN 105520023 A CN105520023 A CN 105520023A
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- Prior art keywords
- juice
- concentrated
- clear juice
- preparation
- chinese wolfberry
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 67
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 60
- 235000015459 Lycium barbarum Nutrition 0.000 title claims abstract description 45
- 244000241838 Lycium barbarum Species 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 238000001179 sorption measurement Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 244000241872 Lycium chinense Species 0.000 claims description 42
- 230000008569 process Effects 0.000 claims description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 8
- 229910052799 carbon Inorganic materials 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 6
- 229910000278 bentonite Inorganic materials 0.000 claims description 5
- 239000000440 bentonite Substances 0.000 claims description 5
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 238000004042 decolorization Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 2
- 238000013467 fragmentation Methods 0.000 claims description 2
- 238000006062 fragmentation reaction Methods 0.000 claims description 2
- 230000014759 maintenance of location Effects 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 8
- 235000021581 juice product Nutrition 0.000 abstract description 5
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 2
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract 2
- 239000003755 preservative agent Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 230000009471 action Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000917122 Greenidea Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000002834 transmittance Methods 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
- A23L2/38—Other non-alcoholic beverages
-
- 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 invention discloses a concentrated wolfberry clear juice and a preparation method thereof. The concentrated wolfberry clear juice product is a concentrated clear juice prepared by hydrolyzing fruit pulp enzyme and pectinase, wherein the content of soluble solid in the concentrated wolfberry clear juice is 10-45%; the pH of the concentrated wolfberry clear juice is 4-5. The preparation method of the concentrated wolfberry clear juice comprises the following steps: A, treating raw materials, namely adding warm water into dried wolfberries, soaking the dried wolfberries and crushing the dried wolfberries into fruit pulp; B, juicing, namely juicing the wolfberry pulp by using a squeezer; C, carrying out enzymolysis, namely adjusting the pH of the squeezed wolfberry juice to be 4.0-4.5 and hydrolyzing the squeezed wolfberry juice for 1-3 hours through the pectinase; D, filtering; E, concentrating; and F, filling and storing. According to the concentrated wolfberry clear juice and the preparation method thereof, the sugar of the wolfberries is utilized; the colloidal substance in the wolfberry clear juice is also thoroughly separated by adsorption and ultrafiltration techniques to obtain a molasses-state product which is very soft, smooth and stable in texture; the concentrated wolfberry clear juice product is free of sweetening agents and preservatives, retains the pure natural property, meets the modern green consumption concept, and can be directly used as a functional food for development and utilization; the diluted concentrated wolfberry clear juice can reach the favor and taste required by beverages.
Description
Technical field
The present invention relates to a kind of concentrated Chinese wolfberry clear juice and preparation method, especially through the preparation method of the concentrated Chinese wolfberry clear juice of pulp enzyme, pectase hydrolysis, belong to fruit deep process technology field.
Background technology
Chinese-wolfberry nutritive enriches, the required nutriment containing abundant carrotene, multivitamin and the healthy eye such as calcium, iron, therefore has the merit of improving eyesight.Having nourishing the liver, nourshing kidney, the various health care functions such as moistening lung, is the medicine-food two-purpose food of Ministry of Public Health's approval.Exploitation Chinese wolfberry clear juice beverage products is applicable to the consumption demand that people focus on green health.Rarely have Chinese wolfberry fruit drink to sell in the market, patent of invention CN105029624A once disclosed the preparation method of Chinese wolfberry fruit drink, and main technical schemes is that wolfberry fruit extract and sweetener, flavouring agent etc. are allocated and made mixed suspension beverage.The shortcoming of this Chinese wolfberry fruit drink production process route be do not make full use of matrimony vine itself contained enrich sugar, add sucrose etc. on the contrary, the not only wasting of resources, and flavouring agent can affect the natural flavour mountaineous of Chinese wolfberry fruit drink.
Summary of the invention
The concentrated Chinese wolfberry clear juice beverage that the object of the invention is to provide a kind of pure matrimony vine to prepare and preparation method, by the combination enzymolysis processing of pulp enzyme, pectase, make full use of the active ingredients such as the sugar in matrimony vine, make the concentrated Chinese wolfberry clear juice product that flavor taste is all good.
Technical scheme of the present invention is achieved in that this concentrated Chinese wolfberry clear juice, and it is characterized in that Chinese wolfberry clear juice is through pulp enzyme, pectase hydrolysis process, soluble solid content 10-45%, pH be the concentrated clear juice of 4-5.
The preparation method of described concentrated Chinese wolfberry clear juice, its feature comprises:
A, Feedstock treating: dry wolfberry warm water is soaked fragmentation becomes pulp;
B, to squeeze the juice: with squeezer, matrimony vine pulp is squeezed the juice;
C, enzymolysis: matrimony vine squeezing juice adjustment pH is 4.0-4.5, through pectase hydrolysis 1-3 hour;
D, filtration: matrimony vine squeezing juice carries out decolorization adsorption process, through ultrafilter ultrafiltration through active carbon and bentonite in treatment 1-3 hour;
E, concentrated: to be 10-50% by concentration evaporator to Chinese wolfberry clear juice evaporation and concentration to solubility solid content;
F, filling: to be cooled to less than 30 DEG C, filling 0-4 DEG C of storage.
The preparation method of described concentrated Chinese wolfberry clear juice, Feedstock treating described in steps A adds water according to 1: 4, water temperature 50-70 DEG C, soaks 30-60 minute.
The preparation method of described concentrated Chinese wolfberry clear juice, described in step C, matrimony vine squeezing juice acid adjustment adjustment pH is 4.0-4.5.
The preparation method of described concentrated Chinese wolfberry clear juice, the adding proportion of pectase described in step C is the 0.01-0.02% of matrimony vine squeezing juice.
The preparation method of described concentrated Chinese wolfberry clear juice, matrimony vine squeezing juice described in step D is heated 100 DEG C of deactivations in 30 seconds after active carbon and bentonite carry out decolorization adsorption process, then through ultrafilter ultrafiltration.
The preparation method of described concentrated Chinese wolfberry clear juice, the additional proportion of active carbon described in step D is the 0.1-0.2% of matrimony vine squeezing juice.
The preparation method of described concentrated Chinese wolfberry clear juice, bentonitic additional proportion described in step D is the 0.1-0.2% of matrimony vine squeezing juice.
A significant contribution of the present invention is to make full use of the active ingredients such as the sugar in matrimony vine, and ultrafiltration technology also makes the colloidal substance contained by Chinese wolfberry clear juice thoroughly be separated, and obtains nutritious, stay-in-grade honey shape product.Sweetener, anticorrisive agent needn't be added in concentrated Chinese wolfberry clear juice product, keep pure natural proterties, meet modern consumption green idea, directly can utilize as development of functional food, after dilution, reach local flavor and the mouthfeel of beverage requirement.
Detailed description of the invention
1, soak: Feedstock treating adds water according to 1: 4, water temperature 50-70 DEG C, soak 30-60 minute.
2, broken: broken Task-size Controlling is at 2 ~ 5 millimeters;
3, squeeze: by squeezer, pulp is squeezed.
4, front bar kills/cools: matrimony vine squeezing juice enters heater and carries out heating-up temperature more than 95 DEG C after reciprocating sieve coarse filtration, is incubated more than 30 seconds; Then less than 55 DEG C are cooled to.
5, enzymolysis:
5-1, acid adjustment: sampling detects the soluble solids, the total acid that enter Chinese wolfberry clear juice in enzymatic vessel, calculate the addition of acid, controls Chinese wolfberry clear juice pH between 4.0-4.5;
5-2, pectase: the addition of pectase is 0.01% of matrimony vine squeezing juice., action time is 2.5 hours;
5-3, active carbon: the addition of active carbon is 0.1% of matrimony vine squeezing juice, action time is 3 hours;
5-4, bentonite: bentonitic addition is 0.1% of matrimony vine squeezing juice, action time is 2 hours.
6, rear bar kills/cools: the wolfberry juice heater via completed by enzymolysis is heated to 100 DEG C, keeps more than 30 seconds, is then cooled to 50-55 DEG C.
7, ultrafiltration: ultrafiltration is carried out to the Lycium chinense juice after process by ultra filtration filter.
8, concentrated: carrying out evaporation and concentration to soluble solid content by concentration evaporator to the Chinese wolfberry clear juice after process is 40%.
9, cool: utilize cooler that extract is cooled to less than 30 DEG C.
12, cardboard filter: filtered by cardboard filter.
11, filling storage: enter freezer after fruit juice is filling and store, storage temperature is at 0-4 DEG C DEG C.
Concentrated Chinese wolfberry clear juice reference mass standard:
1, soluble solid: 40-45%
2, colour: T440 (at10%) >=20%
3, light transmittance: T625(at10%) >=90%
4, pH value: 4-5
5, total acid: >=0.2%
6, turbidity: (at10%)≤3NTU
7, pectin, starch: negative
8, total number of bacteria :≤1000cfu/g
9, Escherichia coli :≤10cfu/g
10, yeast, mould :≤100cfu/g
11, plumbous: < 100ug/kg
12, arsenic: < 100ug/kg
The embodiment that the present invention enumerates is intended to further illustrate process, and any restriction is not formed to scope of the present invention, the product obtained by the embodiment of the present invention and all can obtain concentrated Chinese wolfberry clear juice product of the present invention via the method described in claims of the present invention 1-8.
Accompanying drawing explanation
Fig. 1 is the Making programme of this invention.
Claims (8)
1. a concentrated Chinese wolfberry clear juice, it is characterized in that concentrated Chinese wolfberry clear juice is through pulp enzyme, pectase hydrolysis process, soluble solid content 10-50%, pH be the concentrated clear juice of 4-5.
2. the preparation method of concentrated Chinese wolfberry clear juice according to claim 1, its feature comprises:
A, Feedstock treating: dry wolfberry warm water is soaked fragmentation becomes pulp;
B, to squeeze the juice: with squeezer, matrimony vine pulp is squeezed the juice;
C, enzymolysis: matrimony vine squeezing juice adjustment pH is 4.0-4.5, through pectase hydrolysis 1-3 hour;
D, filtration: matrimony vine squeezing juice carries out decolorization adsorption process, through ultrafilter ultrafiltration through active carbon and bentonite in treatment 1-3 hour;
E, concentrated: to be 10-50% by concentration evaporator to Chinese wolfberry clear juice evaporation and concentration to solubility solid content;
F, filling: to be cooled to less than 30 DEG C, filling less than-15 DEG C storages.
3. the preparation method of concentrated Chinese wolfberry clear juice according to claim 2, is characterized in that Feedstock treating described in steps A adds water according to 1: 4, water temperature 50-70 DEG C, soaks 30-60 minute.
4. the preparation method of concentrated Chinese wolfberry clear juice according to claim 2, is characterized in that described in step C, matrimony vine squeezing juice acid adjustment adjustment pH is 4.0-4.5.
5. the preparation method of concentrated Chinese wolfberry clear juice according to claim 2, is characterized in that the adding proportion of pectase described in step C is the 0.01-0.02% of matrimony vine squeezing juice.
6. the preparation method of concentrated Chinese wolfberry clear juice according to claim 2, is characterized in that matrimony vine squeezing juice described in step D is heated 100 DEG C of deactivations in 30 seconds after active carbon and bentonite carry out decolorization adsorption process, then through ultrafilter ultrafiltration.
7. the preparation method of concentrated Chinese wolfberry clear juice according to claim 2, is characterized in that the additional proportion of active carbon described in step D is the 0.1-0.2% of matrimony vine squeezing juice.
8. the preparation method of concentrated Chinese wolfberry clear juice according to claim 2, is characterized in that bentonitic additional proportion described in step D is the 0.1-0.2% of matrimony vine squeezing juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610019675.XA CN105520023A (en) | 2016-01-13 | 2016-01-13 | Concentrated wolfberry clear juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610019675.XA CN105520023A (en) | 2016-01-13 | 2016-01-13 | Concentrated wolfberry clear juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105520023A true CN105520023A (en) | 2016-04-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610019675.XA Pending CN105520023A (en) | 2016-01-13 | 2016-01-13 | Concentrated wolfberry clear juice and preparation method thereof |
Country Status (1)
| Country | Link |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418055A (en) * | 2016-05-19 | 2017-02-22 | 乳山中诚果汁饮料有限公司 | Burdock juice with high synanthrin content and preparation method of burdock juice |
| CN109601998A (en) * | 2018-10-12 | 2019-04-12 | 青海大学 | A kind of extracting method and extract of black fruit fructus lycii |
| CN110403110A (en) * | 2019-07-17 | 2019-11-05 | 宁夏圣源春食品有限公司 | A kind of preparation method of bubble wolfberry juice |
| 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 |
| CN115336700A (en) * | 2022-08-22 | 2022-11-15 | 宁夏华宝枸杞产业有限公司 | Decolorized deacidified clear wolfberry juice and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133813A (en) * | 2007-09-17 | 2008-03-05 | 国投中鲁果汁股份有限公司 | Concentrated cucumber clear juice and method for producing the same |
| CN101744326A (en) * | 2008-12-08 | 2010-06-23 | 宁夏瑞碧枸杞产业有限公司 | Chinese wolfberry juice and preparation method thereof |
| CN103230070A (en) * | 2013-05-16 | 2013-08-07 | 王自贵 | Method for producing clear wolfberry juice |
| CN105167064A (en) * | 2015-08-14 | 2015-12-23 | 中华全国供销合作总社济南果品研究院 | Method of processing clear wolfberry juice by comprehensive utilization of wolfberry residues |
-
2016
- 2016-01-13 CN CN201610019675.XA patent/CN105520023A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133813A (en) * | 2007-09-17 | 2008-03-05 | 国投中鲁果汁股份有限公司 | Concentrated cucumber clear juice and method for producing the same |
| CN101744326A (en) * | 2008-12-08 | 2010-06-23 | 宁夏瑞碧枸杞产业有限公司 | Chinese wolfberry juice and preparation method thereof |
| CN103230070A (en) * | 2013-05-16 | 2013-08-07 | 王自贵 | Method for producing clear wolfberry juice |
| CN105167064A (en) * | 2015-08-14 | 2015-12-23 | 中华全国供销合作总社济南果品研究院 | Method of processing clear wolfberry juice by comprehensive utilization of wolfberry residues |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418055A (en) * | 2016-05-19 | 2017-02-22 | 乳山中诚果汁饮料有限公司 | Burdock juice with high synanthrin content and preparation method of burdock juice |
| CN109601998A (en) * | 2018-10-12 | 2019-04-12 | 青海大学 | A kind of extracting method and extract of black fruit fructus lycii |
| CN110403110A (en) * | 2019-07-17 | 2019-11-05 | 宁夏圣源春食品有限公司 | A kind of preparation method of bubble wolfberry juice |
| 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 |
| CN115336700A (en) * | 2022-08-22 | 2022-11-15 | 宁夏华宝枸杞产业有限公司 | Decolorized deacidified clear wolfberry juice and preparation method thereof |
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Application publication date: 20160427 |
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