CN105767795A - Preparation method of red beet condensed juice - Google Patents
Preparation method of red beet condensed juice Download PDFInfo
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- CN105767795A CN105767795A CN201410815908.8A CN201410815908A CN105767795A CN 105767795 A CN105767795 A CN 105767795A CN 201410815908 A CN201410815908 A CN 201410815908A CN 105767795 A CN105767795 A CN 105767795A
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- red beet
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- herba gynurae
- gynurae bicoloris
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Abstract
The invention relates to a preparation method of red beet condensed juice. Red beet is rich in nutrition, contains crude protein, soluble sugar, crude fat, dietary fibers, vitamin C, niacin and the like, and contains mineral substances of potassium, sodium, phosphorus, magnesium, iron, calcium, zinc, manganese, copper and the like. According to the preparation method disclosed by the invention, the red beet is processed into the red beet condensed juice by a new technology, so that rich nutrient components can be maintained, the storability is improved, processing and making of various nutrient foods and nutrient beverages are facilitated, and the utilization rate of red beet resources is increased. The preparation method of the red beet condensed juice comprises the following steps of selecting the red beet, performing cleaning, performing processing with hot water for enzyme deactivation, performing crushing, performing enzymolysis treatment, performing centrifugation, performing ultrafiltration, performing concentration, performing instantaneous ultrahigh temperature treatment, and performing sterile filling so as to obtain the red beet condensed juice. Through the adoption of the preparation method disclosed by the invention, the utilization rate of the red beet is high, the processing procedures are simple, the nutrient losses are low, and the oxidation of the red beet condensed juice can be effectively retarded.
Description
Technical field
The present invention relates to food processing technology field, in particular, the preparation method relating to a kind of Herba Gynurae bicoloris concentrated juice.
Background technology
Herba Gynurae bicoloris is a mutation of Chenopodiaceae Beta, calls chard, leaf beet, flame dish, filiale.
Herba Gynurae bicoloris originates from America and Europe, does vegetable with its mauve meat and uses.It it is one of Europe important vegetable with the numerous country in America.Among the people, also pharmaceutically acceptable except edible.13 kinds of best vegetables that World Health Organization (WHO) chooses just have Herba Gynurae bicoloris.Herba Gynurae bicoloris is also classified as one of 30 kinds of fruit and vegerable having protective effect on cancer risk by cancer society of the U.S..Herba Gynurae bicoloris is the health care dish that American-European countries employs more than 500 year, but they only have 3 kinds of Herba Gynurae bicoloris converted productss: 1. fresh-keeping can；2. additive beet red pigment；3. nonprescription healthcare product (powder, tablet).
Herba Gynurae bicoloris is nutritious, containing crude protein, soluble sugar, crude fat, dietary fiber, vitamin C, nicotinic acid etc., possibly together with mineral such as potassium, sodium, phosphorus, magnesium, ferrum, calcium, zinc, manganese, copper.Herba Gynurae bicoloris has multiple health maintenance effect；Herba Gynurae bicoloris root contains abundant potassium, phosphorus and the sugar easily digested and assimilated, and can promote the wriggling of intestines and stomach；Beet root has natural red vitamin B12 and irony, enriches blood；Enteral ferric iron back can be become ferrous iron to promote the absorption of ferrum by the vitamin C in Herba Gynurae bicoloris；Nicotinic acid in Herba Gynurae bicoloris participates in the synthesis of hemoglobin, makes hemoglobin increase, and oxygen carrying capacity strengthens；Herba Gynurae bicoloris can prevent all kinds of oculopathy that vitamin A causes；Herba Gynurae bicoloris is sometimes also regarded as a microcardia, and one glass of red beet juice just has the folic acid of 1/3 needed for every day, and this folic acid can guarantee that people are away from heart disease.
The natural red colouring matter that Herba Gynurae bicoloris contains is a kind of alkaloids pigment, it it is one of optimal natural red colouring matter replacing synthetic food color, there is certain physiologically active, relative synthetic dyestuff, without toxicity, side effect, and have and improve liver function and sorbefacient effect, more safe and reliable, obtain trust and the accreditation of consumers in general.
Owing to the living standard of people improves, the requirement of the kind of vegetable, quality, local flavor is improved by people, and changes to auxotype, health, medicinal.Nutritious, good for health, the vegetable that can prevent and treat some disease is subject to everybody favor, and the nutrition of Herba Gynurae bicoloris and medical value meet the demand of people.
Employ the health care dish of more than 500 year although Herba Gynurae bicoloris is American-European countries, but their converted products is also fewer, only has 3 kinds of Herba Gynurae bicoloris converted productss: 1. fresh-keeping can；2. additive beet red pigment；3. nonprescription healthcare product (powder, tablet).
Summary of the invention
The preparation method that the present invention provides a kind of Herba Gynurae bicoloris concentrated juice, the Herba Gynurae bicoloris concentrated juice that the method prepares is nutritious, can meet the demand of society, and it has unique and dense Herba Gynurae bicoloris concentrated juice taste, and not oxidizable.
The preparation method that the invention provides a kind of Herba Gynurae bicoloris concentrated juice, comprises the following steps:
Select color relatively deep, without rotting, without the Herba Gynurae bicoloris root raw material of pest and disease damage, clean the impurity such as removal silt, carry out burn enzyme denaturing process；
Preferably, described burn enzyme denaturing process is to use more than 90 DEG C hot water treatment 5-10min.The inactivating oxidase making Radix Betae itself contain is processed, it is possible to effectively reduce the oxidation deterioration in whole production process through enzyme denaturing.
By described raw material after burn enzyme denaturing processes under vacuum conditions, pulverize；
Preferably, described pulverizing is to carry out in the vacuum system that vacuum is 0.065-0.085Mpa, pulverizes in vacuum system, can avoid being fully contacted with the oxygen in air and the oxidation deterioration that causes in the process pulverized.
Preferably, the granularity of described pulverizing is that grinding particle size is excessive more than 40 orders, it will affect crushing juice rate.
Raw material after described pulverizing is carried out enzymolysis processing；
Preferably, described enzymolysis processing uses one or more in pectase, cellulase, amylase, non-starch polysaccharide enzyme.Enzyme addition is 8-60U g(fresh feed), hydrolysis temperature is 50-70 DEG C, and the process time is 1-3h.Through enzymolysis processing, decompose the pectin in Herba Gynurae bicoloris, cellulose, macromolecular polysaccharide etc., crushing juice rate can have been increased, and be conducive to follow-up centrifugally operated.
Being centrifuged isolating red beet juice and Herba Gynurae bicoloris slag by the raw material after described enzymolysis processing, the red beet juice obtained concentrates after ultrafiltration；
Preferably, described concentration process needs to be concentrated into soluble solid content 65-70%.
By the Herba Gynurae bicoloris concentrated juice after described concentration, carry out instantaneous superhigh temperature process, after sterile filling, obtain Herba Gynurae bicoloris concentrated juice product.
Preferably, described instantaneous superhigh temperature processes as 130-150 DEG C, 30s.
Detailed description of the invention
1. select color relatively deep, without rotting, without the fresh Herba Gynurae bicoloris root raw material 10kg of pest and disease damage, clean the impurity such as removal silt.
2., with the hot water of 95 DEG C, carry out burn enzyme denaturing 10min.
3. pulverize in the vacuum system that vacuum is 0.075Mpa, be crushed to granularity more than 40 orders.
4. in the raw material after pulverizing, add pectase 45U g(fresh feed), 50 DEG C, process 1.5h.
5. it is centrifuged and carries out juice slag separation, obtain red beet juice 7.28kg.Concentrate after ultrafiltration, be concentrated into solid content 70%.The Herba Gynurae bicoloris concentrated juice obtained is carried out instantaneous superhigh temperature process, after sterile filling, obtains Herba Gynurae bicoloris concentrated juice product.
Claims (7)
1. the preparation method of a Herba Gynurae bicoloris concentrated juice, it is characterised in that the processing step of the method is: Herba Gynurae bicoloris sorting is cleaned burn enzyme denaturing and pulverized enzymolysis processing centrifugation ultrafiltration concentration instantaneous superhigh temperature process sterile filling Herba Gynurae bicoloris concentrated juice.
2. preparation method according to claim 1, it is characterised in that burn enzyme denaturing process is to use 90 DEG C of-100 DEG C of hot water treatment 5-10min.
3. preparation method according to claim 1, it is characterised in that pulverizing is to carry out in the vacuum system that vacuum is 0.065-0.085Mpa.
4. preparation method according to claim 1, it is characterised in that the granularity of pulverizing is more than 40 orders.
5. preparation method according to claim 1, it is characterized in that enzymolysis processing uses one or more in pectase, cellulase, amylase, non-starch polysaccharide enzyme, enzyme addition is 8-60U g(fresh feed), hydrolysis temperature is 50-70 DEG C, and the process time is 1-3h.
6. preparation method according to claim 1, it is characterised in that be concentrated into soluble solid content 65-70%.
7. preparation method according to claim 1, it is characterised in that instantaneous superhigh temperature processes as 130-150 DEG C, 30s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410815908.8A CN105767795A (en) | 2014-12-25 | 2014-12-25 | Preparation method of red beet condensed juice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410815908.8A CN105767795A (en) | 2014-12-25 | 2014-12-25 | Preparation method of red beet condensed juice |
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| CN105767795A true CN105767795A (en) | 2016-07-20 |
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| CN201410815908.8A Pending CN105767795A (en) | 2014-12-25 | 2014-12-25 | Preparation method of red beet condensed juice |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007120A (en) * | 2018-07-28 | 2018-12-18 | 兴义市清源茶叶种植农民专业合作社 | A kind of preparation method of beet health protection tea |
| CN109355440A (en) * | 2018-11-16 | 2019-02-19 | 成都连接流体分离科技有限公司 | A kind of system and technique of continuous film production beet sugar |
| CN110403105A (en) * | 2019-09-02 | 2019-11-05 | 哈尔滨工业大学 | A kind of preparation method of food beet inspissated juice |
| CN111513216A (en) * | 2020-05-18 | 2020-08-11 | 上海俪斯维康生物科技有限公司 | Natural vegetable and fruit composition and beverage |
-
2014
- 2014-12-25 CN CN201410815908.8A patent/CN105767795A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007120A (en) * | 2018-07-28 | 2018-12-18 | 兴义市清源茶叶种植农民专业合作社 | A kind of preparation method of beet health protection tea |
| CN109355440A (en) * | 2018-11-16 | 2019-02-19 | 成都连接流体分离科技有限公司 | A kind of system and technique of continuous film production beet sugar |
| CN109355440B (en) * | 2018-11-16 | 2023-09-05 | 四川绿沃创新环保工程有限公司 | System and process for producing beet sugar by continuous film |
| CN110403105A (en) * | 2019-09-02 | 2019-11-05 | 哈尔滨工业大学 | A kind of preparation method of food beet inspissated juice |
| CN111513216A (en) * | 2020-05-18 | 2020-08-11 | 上海俪斯维康生物科技有限公司 | Natural vegetable and fruit composition and beverage |
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Application publication date: 20160720 |