CN105795276A - Preparation of jujube concentrated solution and application method thereof - Google Patents
Preparation of jujube concentrated solution and application method thereof Download PDFInfo
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- CN105795276A CN105795276A CN201410843853.1A CN201410843853A CN105795276A CN 105795276 A CN105795276 A CN 105795276A CN 201410843853 A CN201410843853 A CN 201410843853A CN 105795276 A CN105795276 A CN 105795276A
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- fructus jujubae
- lactic acid
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Abstract
Belonging to the technical field of plant concentrated liquid preparation, the invention discloses preparation of a jujube concentrated solution and an application method thereof. The preparation method consists of: subjecting collected jujubes to grading, cleaning purification, coring and coarse crushing, and extraction, and then according to a weight fraction composition, preparing 15%-35% of the jujube concentrated solution, 8-12% of fresh milk, 2-5% of lactic acid bacteria, 0.5%-1.5% of glucose, 0.5%-1.5% of fructose, and the balance water into a jujube lactic acid beverage. According to the invention, the extraction method is simple, and the obtained lactic acid beverage has rich nutrients. The production cycle is short, the production cost is reduced, and the economic benefits are improved.
Description
Technical field
The invention mainly relates to plant concentrated solution preparing technical field, specifically the preparation of a kind of Fructus Jujubae concentrated solution and application process thereof.
Background technology
Fructus Jujubae is jujube, extensively cultivates in China's wide geographic area except Heilongjiang Province, and its fruit is a kind of tasty, that nutrition is extremely enriched food, with Fructus Persicae, Lee, chestnut, Fructus Pruni be called Ancient Times in China five fruit.Its dry mature fruit is also conventional Chinese medicine simultaneously, has invigorating the spleen and replenishing QI, effect of nourishing blood to tranquillize the mind.Modern study shows: containing multiple bioactive ingredients in Fructus Jujubae, such as multivitamin and 18 seed amino acids, the mineral of the needed by human such as vitamin A, B, vitamin C；Wherein ascorbic content competing up to Fructus Vitis viniferae, 70-80 times of Fructus Mali pumilae, the content of Citrin is also significantly high, and anti-cancer and prophylaxis of hypertension, hyperlipidemia are had certain effect by both vitamin, and female friend is had the effect of special nourishing blood to tranquillize the mind, beauty treatment by Fructus Jujubae.But the bad digestion of Fructus Jujubae, this is because, Fructus Jujubae not only moisture is low, it is only 67% (other Common Fruits mostly are 80%～90%), and dietary fiber content is high, it is 1.9%, hence it is evident that higher than other Common Fruits (such as Fructus Vitis viniferae average out to 0.4%, Fructus Mali pumilae average out to 1.2%), dietary fiber (especially insoluble cellulose) can not be digested in harmonization of the stomach small intestinal, can cause gastrointestinal upset one time when intake is big.Dietary fiber in Fructus Jujubae is concentrated mainly in skin, and the sarcocarp of Fructus Jujubae is crisp, but Fructus Corni is very thin but stiff, is difficult to thoroughly smash to pieces when chewing.
China's Fructus Jujubae aboundresources, within 2006, statistical data shows: China's Fructus Jujubae cultivated area reaches 1,500,000 hm2, and annual production exceedes 3,000,000 tons, and the Fructus Jujubae yield of 99% concentrates on China in the world.But owing to Fructus Jujubae property planting season is strong, it is common that concentrate maturation listing, and fresh fruit is not easily stored, and fresh fruit is subject to climatic factor's impact in drying process, frequently results in a large amount of rotting, causes heavy losses, and the dry Fructus Jujubae after drying is easily damaged by worms again, gone mouldy.And the main method alleviating this contradiction is that Fructus Jujubae carries out deep processing and comprehensive utilization.At present, the converted products of Fructus Jujubae mainly has: the various products of red date drink, Chinese data wine, Fructus Jujubae, red date slices, red date powder, jujube vinegar and Fructus Jujubae and other food or Chinese medicine Compound Machining.
Summary of the invention
It is an object of the invention to provide a kind of preparation method of Fructus Jujubae concentrated solution improved on existing basis, and utilize the method that concentrated solution fermentation prepares Fructus Jujubae yogurt.
According to above-mentioned purpose, concrete technical scheme is proposed:
The preparation of a kind of Fructus Jujubae concentrated solution and application process thereof, it is characterised in that: by the Fructus Jujubae classification gathered, clean remove impurity, enucleation coarse powder, extract, be lactic acid beverage by extracting solution fermentation；
A kind of preparation method of Fructus Jujubae concentrated solution, it is characterised in that:
(1) classification: the Fructus Jujubae gathered is cleaned the foreign material removing surface, goes out completely filled fruit through grader classification, without moth, without the Fructus Jujubae rotted；
(2) enucleation making beating: Fructus Jujubae classification obtained is placed in stoner enucleation, and enucleation rate reaches 100%, then the 3%-5% that added water by the Fructus Jujubae of enucleation, is placed in beater and breaks into Fructus Jujubae homogenate；
(3) Fructus Jujubae homogenate is placed in extraction pot, by flooding, adds the water of 4%-10%, is warming up to 80-100 DEG C, and 50-80 rev/min of rotating speed extracts 1-2 hour；It is being cooled to 30-40 DEG C, is keeping, under constant temperature, soaking 2-4 hour；
(4) by the soak of step (3) gained, filter, obtain Fructus Jujubae extract liquid, filtering residue is placed in extraction pot again, repeatedly extract 2-3 time, filter, mixed extract, concentrate 1/5.
A kind of preparation method of Fructus Jujubae lactic acid beverage, it is characterised in that:
(1) dispensing parts by weights array becomes: Fructus Jujubae extracting solution 15%-35%, fresh milk 8-12%, lactic acid bacteria 2-5%, glucose 0.5%-1.5%, fructose 0.5%-1.5%, water surplus；
(2) Fructus Jujubae extracting solution adds fresh milk, sucrose and glucose to be uniformly mixed, heat 120 DEG C of sterilizings 10-15 minute, standby；
(3) accessing the lactic acid bacteria of the activation that volume ratio is 2%-5% in step (2), temperature controls at 30-40 DEG C, and 30-50 rev/min of rotating speed stirs 15-30 minute, stop stirring, at temperature 45 C condition bottom fermentation, to fermentation milk PH be 4.5-5 time, stop fermentation；Viable count is more than 108cfu/mL。
(4) in the fermentation liquid of step (3) gained aseptically, at temperature 15-25 DEG C, add acidulant acid adjustment, be 45-55 ° of T to acidity；
Described acidulant is malic acid, citric acid, tartaric acid, and its mass ratio is 1:1:1；
(5) aseptic canning, is placed under 5-8 DEG C of condition cold preservation and places；
Described lactic acid bacteria is: the viable bacteria amount after activated is 1 × 106The De Shi lactic acid bar of cfu/mL, 4 × 106Cfu/mL bacillus acidophilus, 3 × 106Cfu/mL lactobacillus casei, mixed proportion is 1-3:1-2:1-3；
The present invention has the beneficial effects that: (1) uses water as solvent and carries out the extraction of effective ingredient, decreases the loss because using the effective ingredient such as ethanol equal solvent polysaccharide, avoids because organic solvent is except the pollution totally medical material not caused simultaneously；And seldom lose volatile components or destroy biological active substances, no solvent residue, product quality is high；(2) the produced vitamin of lactate fermentation, pantothenic acid, nicotinic acid, B1, B2, B6 and the vitamin K health-care effect to human body, can produce short-chain fatty acid, antioxidant, aminoacid etc. simultaneously, the important function to skeleton growth and health of heart；(3) simple to operate, energy-conservation, with short production cycle, reduce production cost, improve economic benefit.
Detailed description of the invention
Example 1, the following implementation to the present invention describe in detail, and this example is carried out under premised on technical solution of the present invention, gives detailed embodiment and concrete operating process.
The preparation method of a kind of Fructus Jujubae concentrated solution: (1) classification: the Fructus Jujubae gathered is cleaned the foreign material removing surface, goes out completely filled fruit through grader classification, without moth, without the Fructus Jujubae rotted；(2) enucleation making beating: Fructus Jujubae classification obtained is placed in stoner enucleation, and enucleation rate reaches 100%, then the Fructus Jujubae of enucleation is added water 5%, is placed in beater and breaks into Fructus Jujubae homogenate；(3) Fructus Jujubae homogenate is placed in extraction pot, by flooding, adds the water of 10%, is warming up to 100 DEG C, and 80 revs/min of rotating speeds extract 1 hour；It is being cooled to 40 DEG C, is keeping, under constant temperature, soaking 4 hours；(4) by the soak of step (3) gained, filter, obtain Fructus Jujubae extract liquid, filtering residue is placed in extraction pot again, repeatedly extract 3 times, filter, mixed extract, concentrate 1/5.
The preparation method of a kind of Fructus Jujubae lactic acid beverage: (1) constituent is: Fructus Jujubae extracting solution 20%, fresh milk 8%, lactic acid bacteria 5%, glucose 0.5%%, fructose 0.5%%, water surplus；(2) Fructus Jujubae extracting solution adds fresh milk, sucrose and glucose to be uniformly mixed, heat 120 DEG C of sterilizings 15 minutes, standby；(3) access in the step (2) volume ratio be 5% activated after viable bacteria amount be 1 × 106Cfu/mL De Shi lactic acid bar, 4 × 106Cfu/mL bacillus acidophilus, 3 × 106Cfu/mL lactobacillus casei, in proportion 1:2:3 mixing, temperature controls at 40 DEG C, and 50 revs/min of rotating speeds stir 15 minutes, stops stirring, at temperature 45 C condition bottom fermentation, to fermentation milk PH be 4.8 time, stop fermentation；Measure viable count more than 1014-1016Individual/milliliter.(4) in the fermentation liquid of step (3) gained aseptically, at temperature 25 DEG C, add acidulant acid adjustment, be 50 ° of T to acidity；Acidulant is malic acid, citric acid, tartaric acid, and its mass ratio is 1:1:1；(5) aseptic canning, is placed under 5 DEG C of conditions cold preservation and places；
Example 2, the following implementation to the present invention describe in detail, and this example is carried out under premised on technical solution of the present invention, gives detailed embodiment and concrete operating process.
The preparation method of a kind of Fructus Jujubae concentrated solution: (1) classification: the Fructus Jujubae gathered is cleaned the foreign material removing surface, goes out completely filled fruit through grader classification, without moth, without the Fructus Jujubae rotted；(2) enucleation making beating: Fructus Jujubae classification obtained is placed in stoner enucleation, and enucleation rate reaches 100%, then the Fructus Jujubae of enucleation is added water 3%, is placed in beater and breaks into Fructus Jujubae homogenate；(3) Fructus Jujubae homogenate is placed in extraction pot, by flooding, adds the water of 4%, is warming up to 100 DEG C, and 50 revs/min of rotating speeds extract 2 hours；It is being cooled to 40 DEG C, is keeping, under constant temperature, soaking 4 hours；(4) by the soak of step (3) gained, filter, obtain Fructus Jujubae extract liquid, filtering residue is placed in extraction pot again, repeatedly extract 3 times, filter, mixed extract, concentrate 1/5.
A kind of preparation method of Fructus Jujubae lactic acid beverage, it is characterised in that:
(1) constituent is: Fructus Jujubae extracting solution 35%, fresh milk 12%, lactic acid bacteria 5%, glucose 0.5%, fructose 0.5%, water surplus；(2) it is uniformly mixed Fructus Jujubae extracting solution warp adds fresh milk, sucrose and glucose, heats 120 DEG C of sterilizings 10-15 minute, standby；(3) access in the step (2) volume ratio be 5% activated after viable bacteria amount be 1 × 106The De Shi lactic acid bar of cfu/mL, 4 × 106Cfu/mL bacillus acidophilus, 3 × 106Cfu/mL lactobacillus casei, its mixed proportion is the lactic acid bacteria of 3:2:1, and temperature controls at 40 DEG C, and 50 revs/min of rotating speeds stir 15 minutes, stops stirring, at temperature 45 C condition bottom fermentation, to fermentation milk PH be 5 time, stop fermentation；Record viable count more than 1016Individual/milliliter；(4) in the fermentation liquid of step (3) gained aseptically, at temperature 25 DEG C, add acidulant acid adjustment, be 55 ° of T to acidity；Described acidulant is malic acid, citric acid, tartaric acid, and its mass ratio is 1:1:1；
(5) aseptic canning, is placed under 5 DEG C of conditions cold preservation and places；
(6) indices recording beverage of the present invention is as follows:
Table 1 organoleptic indicator
| Color and luster | Light brown |
| Abnormal smells from the patient | Ferment local-flavor is suitable for, and Fructus Jujubae is dense |
| Taste | Delicate mouthfeel, sour-sweet moderate, free from extraneous odour |
| Structural state | The emulsion of uniform and smooth, without layering, bubble-free, foreign |
Table 2 physical and chemical index
Claims (4)
1. the preparation method of a Fructus Jujubae concentrated solution, it is characterised in that: comprise the following steps:
(1) classification: the Fructus Jujubae gathered is cleaned the foreign material removing surface, goes out completely filled fruit through grader classification, without moth, without the Fructus Jujubae rotted；
(2) enucleation making beating: Fructus Jujubae classification obtained is placed in stoner enucleation, and enucleation rate reaches 100%, then the 3%-5% that added water by the Fructus Jujubae of enucleation, is placed in beater and breaks into Fructus Jujubae homogenate；
(3) Fructus Jujubae homogenate is placed in extraction pot, by flooding, adds the water of 4%-10%, is warming up to 80-100 DEG C, and 50-80 rev/min of rotating speed extracts 1-2 hour；It is being cooled to 30-40 DEG C, is keeping, under constant temperature, soaking 2-4 hour；
(4) by the soak of step (3) gained, filter, obtain Fructus Jujubae extract liquid, filtering residue is placed in extraction pot again, repeatedly extract 2-3 time, filter, mixed extract, concentrate 1/5.
2. the preparation method of a Fructus Jujubae lactic acid beverage, it is characterised in that:
(1) dispensing parts by weights array becomes: Fructus Jujubae extracting solution 15%-35%, fresh milk 8-12%, lactic acid bacteria 2-5%, glucose 0.5%-1.5%, fructose 0.5%-1.5%, water surplus；
(2) Fructus Jujubae extracting solution adds fresh milk, sucrose and glucose to be uniformly mixed, heat 120 DEG C of sterilizings 10-15 minute, standby；
(3) accessing the lactic acid bacteria of the activation that volume ratio is 2%-5% in step (2), temperature controls at 30-40 DEG C, and 30-50 rev/min of rotating speed stirs 15-30 minute, stop stirring, at temperature 45 C condition bottom fermentation, to fermentation milk PH be 4.5-5 time, stop fermentation；Viable count is more than 108cfu/mL。
(4) in the fermentation liquid of step (3) gained aseptically, at temperature 15-25 DEG C, add acidulant acid adjustment, be 45-55 ° of T to acidity；
(5) aseptic canning, is placed under 5-8 DEG C of condition cold preservation and places.
3. the preparation method of described a kind of Fructus Jujubae lactic acid beverage according to claim 2, it is characterised in that: described acidulant is malic acid, citric acid, tartaric acid, and its mass ratio is 1:1:1.
4. the preparation method of described a kind of Fructus Jujubae lactic acid beverage according to claim 2, it is characterised in that: described lactic acid bacteria is: the viable bacteria amount after activated is 1 × 106The De Shi lactic acid bar of cfu/mL, 4 × 106Cfu/mL bacillus acidophilus, 3 × 106Cfu/mL lactobacillus casei, mixed proportion is 1-3:1-2:1-3.
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| CN101715998A (en) * | 2009-12-17 | 2010-06-02 | 李振声 | Production method of primary pulp of fresh jujubes |
| CN101921699A (en) * | 2010-07-30 | 2010-12-22 | 陕西师范大学 | Method for preparing red date fruit vinegar by surface static fermentation method |
| CN102894430A (en) * | 2012-09-19 | 2013-01-30 | 山东龙力生物科技股份有限公司 | Xylo-oligosaccharide jujube juice drink and preparation method thereof |
| CN103098873A (en) * | 2012-12-11 | 2013-05-15 | 苏启飞 | Peanut and red date sour milk beverage |
| CN103114016A (en) * | 2013-02-05 | 2013-05-22 | 新疆天娇红农业科技开发有限公司 | Method for preparing nutrient-rich full juice fermented jujube wine |
| CN103843890A (en) * | 2012-12-02 | 2014-06-11 | 青岛慧能多农业发展有限公司 | Botanic milk lactobacillus beverage |
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2014
- 2014-12-30 CN CN201410843853.1A patent/CN105795276A/en active Pending
Patent Citations (8)
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|---|---|---|---|---|
| JPS6188865A (en) * | 1984-10-09 | 1986-05-07 | Nippon Deetsu Shokuhin Kk | Continuous production of fruit juice such as data, or the like |
| CN101326932A (en) * | 2008-07-30 | 2008-12-24 | 石家庄三鹿乳品有限公司 | Red date fermentation dairy food and method for making same |
| CN101715998A (en) * | 2009-12-17 | 2010-06-02 | 李振声 | Production method of primary pulp of fresh jujubes |
| CN101921699A (en) * | 2010-07-30 | 2010-12-22 | 陕西师范大学 | Method for preparing red date fruit vinegar by surface static fermentation method |
| CN102894430A (en) * | 2012-09-19 | 2013-01-30 | 山东龙力生物科技股份有限公司 | Xylo-oligosaccharide jujube juice drink and preparation method thereof |
| CN103843890A (en) * | 2012-12-02 | 2014-06-11 | 青岛慧能多农业发展有限公司 | Botanic milk lactobacillus beverage |
| CN103098873A (en) * | 2012-12-11 | 2013-05-15 | 苏启飞 | Peanut and red date sour milk beverage |
| CN103114016A (en) * | 2013-02-05 | 2013-05-22 | 新疆天娇红农业科技开发有限公司 | Method for preparing nutrient-rich full juice fermented jujube wine |
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