CN105558693A - Solid-state fermentation black jujube concentrated juice and preparation method thereof - Google Patents
Solid-state fermentation black jujube concentrated juice and preparation method thereof Download PDFInfo
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- CN105558693A CN105558693A CN201510971132.3A CN201510971132A CN105558693A CN 105558693 A CN105558693 A CN 105558693A CN 201510971132 A CN201510971132 A CN 201510971132A CN 105558693 A CN105558693 A CN 105558693A
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- 238000010563 solid-state fermentation Methods 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
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- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 244000104547 Ziziphus oenoplia Species 0.000 description 1
- WNQQFQRHFNVNSP-UHFFFAOYSA-N [Ca].[Fe] Chemical compound [Ca].[Fe] WNQQFQRHFNVNSP-UHFFFAOYSA-N 0.000 description 1
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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 relates to solid-state fermentation black jujube concentrated juice and a preparation method thereof. The concentrated juice comprises, by weight, 1-3 parts of solid-state fermentation black jujube, 5-8 parts of water and 0.003-0.005 part of pectinase. Solid-state fermentation black jujube low in sucrose is utilized to make the black jujube concentrated juice, so that drinking by diabetic or hyperglycemic patients is facilitated; nutritional ingredients like reducing sugar, polysaccharide, flavone and amino acid in the black jujube are high in content, so that the solid-state fermentation black jujube concentrated juice developed has the advantages of unique and good flavor, rich nutritional value and quite low heat, can be directly drunk in a proper amount and can be added into food like milk beverages, yoghourt, fruit juice beverages and preserved fruit.
Description
One, technical field
The present invention relates to a kind of solid state fermentation dateplum persimmon inspissated juice and preparation method thereof.
Two, background technology
At present, more common on market jujube class inspissated juice is red date inspissated juice.Because the local flavor of red date inspissated juice uniqueness and resistance to accumulating make its comparatively general being applied in some fruit drink and milk beverage.But its effect mainly improves local flavor, the sugar content of red date inspissated juice is higher in addition, limits the application of jujube inspissated juice to a certain extent.But the exploitation of solid state fermentation dateplum persimmon inspissated juice had both saved the typical local flavor of jujube, created again the unique oral sensations of solid state fermentation dateplum persimmon, sour-sweet suitable, avoid the sweet soapy feeling of jujube juice.Both containing abundant nutriment on composition, again containing more health-care components and active component, its index cane sugar content compared with dry jujube reduces by 13%, reaches 0.5-1.0g/100g; Reduced sugar raises close to 4 times, reaches 50-60g/kg; Total acid raises close to 2 times, reaches 10-20g/kg; Though Camp Content reduce but still at more than 115-376ug/mg; Valine, tyrosine content obviously rise; Do not detect in proline extra dry red wine jujube, in dateplum persimmon, content reaches 1.0-2.0g/100g.Therefore the present invention is based on the advantages such as solid state fermentation dateplum persimmon cane sugar content is low, functional component is high, health-care effect is outstanding to develop to have and supplement the nutrients more comprehensively, strengthen the solid state fermentation dateplum persimmon inspissated juice of oxidation resistance.
Three, summary of the invention
In order to solve the problem, the invention provides a kind of solid state fermentation dateplum persimmon inspissated juice and preparation method thereof.
An object of the present invention is to provide a kind of solid state fermentation dateplum persimmon inspissated juice, each raw material composition comprises by weight: solid state fermentation dateplum persimmon 1-3 part, water 5-8 part, pectase 0.003-0.005 part.
Another object of the present invention is to provide a kind of preparation method of solid state fermentation dateplum persimmon inspissated juice, comprises the steps:
(1) solid state fermentation dateplum persimmon is crushed to 50-80 order, adds water and pectase, the water bath with thermostatic control lixiviate 3-5h of 50 DEG C, obtains elementary dateplum persimmon juice.
(2) in elementary dateplum persimmon juice, add the shitosan of elementary dateplum persimmon juice mass ratio 0.01%-0.04%, stir the water bath heat preservation process 40-60min of latter 50 DEG C, obtains elementary clarified solution.
(3) by the rotating speed centrifugal treating 20min of elementary clarified solution according to 4000r-6000/min, make some solubility and step 2) in the insoluble impurities Precipitation do not removed, filter to obtain clear liquid.
(4) by clear liquid freezing 4-6h in the environment of-18 DEG C, after to thaw filtration, obtain clarified solution.
(5) clarified solution is concentrated under 50-60 DEG C, 0.8-0.9Mpa vacuum, the soluble solid 40-75% to jujube juice obtains inspissated juice.
(6) while hot by after above-mentioned inspissated juice filling and sealing under 100-125 DEG C of temperature conditions sterilization processing 15-20min, obtained solid state fermentation dateplum persimmon inspissated juice.
The present invention Gu state Fa Jiao used ?jujube can application reference number be fresh jujube preparation method preparation described in the patent of invention of 2015106942538.Gu state Fa Jiao ?jujube fermentation period be 102-174 hour, a fermentation point four-stage, by the difference of raw material, the corresponding change of sweat.Fresh jujube sweat: first stage temperature 60-70 DEG C, humidity 67%, time 24-48 hour: second stage temperature 75-85 DEG C, humidity 50-60%, time 48-72 hour; Phase III temperature 85-95 DEG C, time 24-48 hour, need moisturizing to keep humidity 40-50% because moisture evaporation is more; Fourth stage under 85 DEG C of conditions no longer moisturizing ferment 6 hours, moisture is evaporated to about 20%, and black change completes.
The step 2 of the method for the invention) can carry out in jacketed pan or thermostat water bath, step 3) in centrifugal treating undertaken by high speed centrifugation putting-down machine or high speed centrifugation machine or refrigerated centrifuge (loss of nutriment can be reduced), step 4) in freezingly to be undertaken by refrigerator-freezer, step 2), 4) in filter progress suction filtration or micro-pore-film filtration machine can be adopted to filter, the said equipment is existing product, its structure and occupation mode are well known to those skilled in the art, and do not repeat them here.
Raw material described in the present invention, its effect had separately is as described below with effect.
Solid state fermentation dateplum persimmon is through high temperature height lengthy fermentation by fresh date.Because the pericarp of finished product, pulp present black, so be referred to as solid state fermentation dateplum persimmon.The solid state fermentation dateplum persimmon cane sugar content come through fermentation reduces, and acidity improves, and quality softness is easily chewed, and diabetic or hyperglycaemia colony etc. avoid sugared crowd and eat.In dateplum persimmon, distinctive proline has repair to enamel in addition.Solid state fermentation dateplum persimmon is also containing abundant dietary fiber and the mineral element such as pectin, polysaccharide and vitamin, calcium iron, and can help digest and regulating intestinal canal function, wherein jujube polysaccharide has stronger prevention, auxiliary for treating cancer, effect of develop immunitypty; The mineral matter such as calcium, iron contribute to the growing teenager on peak, the gestational period and climacteric women, old group supplements calcium ferro element, prevention of osteoporosis and anaemia; The fresher jujube of the antioxidant content such as flavones, reduced sugar content greatly improves, and can stop the degeneration of cell, aging, improve cardiovascular and cerebrovascular disease, also can stop the generation of cancer.In sum, solid state fermentation dateplum persimmon has nutrition and health care double action.
Preparation method provided by the present invention, technique is simple, is easy to operation, effectively can reduce the cost of product and improve the quality of product.
In sum, the invention has the advantages that: utilize the solid state fermentation dateplum persimmon of low sucrose to make dateplum persimmon inspissated juice and be conducive to diabetes patient or hyperglycemic patients is drunk; The nutrient composition contents such as reduced sugar, polysaccharide, flavones and amino acid simultaneously in dateplum persimmon are high, the solid state fermentation dateplum persimmon inspissated juice developed is had, and unique flavor is excellent, rich in nutritive value the very low advantage of heat, directly can drink in right amount, also can make an addition in the food such as milk beverage, Yoghourt, fruit drink and candied fruit.
Four, detailed description of the invention
Come by the following examples to elaborate to implementation of the present invention, these embodiments are only used for implementation of the present invention is described, are not limiting the scope of the invention.
Embodiment 1
1. pulp furnish
The raw material composition making solid state fermentation dateplum persimmon inspissated juice comprises according to parts by weight: solid state fermentation dateplum persimmon 1 part, pure water 5 parts, pectase 0.003 part.
2. preparation technology
(1) by after solid state fermentation dateplum persimmon peeling stoning, crusher in crushing to 60 order, adds 5 times of pure water, 0.003 times of pectase, lixiviate 4h in the thermostat water bath of 50 DEG C, thus obtains the base stock liquid of above-mentioned inspissated juice.
(2) add in aforesaid liquid deacetylation be 97% shitosan (shitosan in advance with a small amount of pure water or heating after jujube juice dissolve), stir be placed on 50 DEG C water-bath in isothermal holding 40min.Filter after completing above-mentioned process, obtain preliminary clarified solution.
(3) by the rotating speed centrifugal treating 20min of above-mentioned treatment fluid according to 4000r/min, the insoluble impurities precipitation do not removed is analysed, go out to filter to obtain clear liquid in some solubility and step (2).
(4) above-mentioned clear liquid is placed in the freezing 6h of environment of-18 DEG C, after thaw and refilter, obtain clarified solution.
(5) by above-mentioned clarified solution at 60 DEG C, concentrated under 0.9Mpa vacuum, to the soluble solid 40% of jujube juice.Abbe refractometer is utilized to measure the soluble solid content of jujube juice.
(6) while hot above-mentioned inspissated juice is loaded in the container of prior sterilization, after sealing under 100 DEG C of temperature conditions sterilization processing 20min.Just solid state fermentation dateplum persimmon inspissated juice is obtained after sterilization completes.
Embodiment 2
1. pulp furnish
The raw material composition making solid state fermentation dateplum persimmon inspissated juice comprises according to parts by weight: solid state fermentation dateplum persimmon 1 part, pure water 6 parts, pectase 0.004 part.
2. preparation technology
(1) by after solid state fermentation dateplum persimmon peeling stoning, crusher in crushing to 70 order, adds 6 times of pure water, 0.004 times of pectase, lixiviate 4h in the thermostat water bath of 50 DEG C, thus obtains the base stock liquid of above-mentioned inspissated juice.
(2) add in aforesaid liquid deacetylation be 97% shitosan (shitosan in advance with a small amount of pure water or heating after jujube juice dissolve), stir be placed on 50 DEG C water-bath in isothermal holding 50min.Filter after completing above-mentioned process, obtain preliminary clarified solution.
(3) by the rotating speed centrifugal treating 20min of above-mentioned treatment fluid according to 5000r/min, make the insoluble impurities Precipitation do not removed in some solubility and step (2), filter to obtain clear liquid.
(4) above-mentioned clear liquid is placed in the freezing 5h of environment of-18 DEG C, after to thaw filtration, obtain clarified solution.
(5) by above-mentioned clarified solution at 55 DEG C, concentrated under 0.8Mpa vacuum, utilize Abbe refractometer to measure the soluble solid content of jujube juice, to the soluble solid 60% of jujube juice.
(6) while hot above-mentioned inspissated juice is loaded in the container of prior sterilization, after sealing under 125 DEG C of temperature conditions sterilization processing 15min.Just solid state fermentation dateplum persimmon inspissated juice is obtained after sterilization completes.
Embodiment 3
1. pulp furnish
The raw material composition making solid state fermentation dateplum persimmon inspissated juice comprises according to parts by weight: solid state fermentation dateplum persimmon 2 parts, pure water 6 parts, pectase 0.005 part.
2. preparation technology
(1) by after solid state fermentation dateplum persimmon peeling stoning, crusher in crushing to 70 order, adds 6 times of pure water, 0.004 times of pectase, lixiviate 4h in the thermostat water bath of 50 DEG C, thus obtains the base stock liquid of above-mentioned inspissated juice.
(2) add in aforesaid liquid deacetylation be 97% shitosan (shitosan in advance with a small amount of pure water or heating after jujube juice dissolve), stir be placed on 50 DEG C water-bath in isothermal holding 40min.Filter after completing above-mentioned process, obtain preliminary clarified solution.
(3) by the rotating speed centrifugal treating 20min of above-mentioned treatment fluid according to 5000r/min, make the insoluble impurities Precipitation do not removed in some solubility and step (2), filter to obtain clear liquid.
(4) above-mentioned clear liquid is placed in the freezing 4h of environment of-18 DEG C, after to thaw filtration, obtain clarified solution.
(5) by above-mentioned clarified solution at 50 DEG C, concentrated under 0.85Mpa vacuum, utilize Abbe refractometer to measure the soluble solid content of jujube juice, to the soluble solid 75% of jujube juice.
(6) while hot above-mentioned inspissated juice is loaded in the container of prior sterilization, after sealing under 110 DEG C of temperature conditions sterilization processing 20min.Just solid state fermentation dateplum persimmon inspissated juice is obtained after sterilization completes.
Claims (2)
1. a solid state fermentation dateplum persimmon inspissated juice, is characterized in that each raw material composition comprises by weight: solid state fermentation dateplum persimmon 1-3 part, water 5-8 part, pectase 0.003-0.005 part.
2. a preparation method for solid state fermentation dateplum persimmon inspissated juice, is characterized in that comprising the steps:
1) solid state fermentation dateplum persimmon is crushed to 50-80 order, adds water and pectase, the water bath with thermostatic control lixiviate 3-5h of 50 DEG C, obtains elementary dateplum persimmon juice;
2) in elementary dateplum persimmon juice, add the shitosan of elementary dateplum persimmon juice mass ratio 0.01%-0.04%, stir the water bath heat preservation process 40-60min of latter 50 DEG C, obtains elementary clarified solution;
3) by elementary clarified solution 4000r-6000/min centrifugal treating 20min, clear liquid is filtered to obtain;
4) by clear liquid in-18 DEG C of freezing 4-6h, after to thaw filtration, obtain clarified solution;
5) clarified solution is concentrated under 50-60 DEG C, 0.8-0.9Mpa vacuum, the soluble solid 40-75% to jujube juice obtains inspissated juice;
6) while hot by after above-mentioned inspissated juice filling and sealing under 100-125 DEG C of temperature conditions sterilization processing 15-20min, obtained solid state fermentation dateplum persimmon inspissated juice;
Each raw material composition comprises by weight: solid state fermentation dateplum persimmon 1-3 part, water 5-8 part, pectase 0.003-0.005 part.
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