CN105795294A - Hawthorn beverage - Google Patents
Hawthorn beverage Download PDFInfo
- Publication number
- CN105795294A CN105795294A CN201610211617.7A CN201610211617A CN105795294A CN 105795294 A CN105795294 A CN 105795294A CN 201610211617 A CN201610211617 A CN 201610211617A CN 105795294 A CN105795294 A CN 105795294A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- slurry
- grades
- fructus crataegi
- peel
- 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.)
- Pending
Links
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 64
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 64
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 64
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 64
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 64
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 64
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 64
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 64
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 64
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 64
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 65
- 239000002002 slurry Substances 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 235000007106 Crataegus suborbiculata Nutrition 0.000 claims abstract 2
- 241000073432 Crataegus suborbiculata Species 0.000 claims abstract 2
- 235000013202 a hawthorn Nutrition 0.000 claims abstract 2
- 239000002244 precipitate Substances 0.000 claims abstract 2
- 238000000605 extraction Methods 0.000 claims description 12
- 239000000284 extract Substances 0.000 claims description 11
- 239000013049 sediment Substances 0.000 claims description 11
- 239000000243 solution Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 239000003381 stabilizer Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 230000007159 enucleation Effects 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000014493 Crataegus Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 238000005119 centrifugation Methods 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000010009 beating Methods 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000717 retained effect Effects 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- 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 hawthorn beverage. A method for preparing the beverage comprises steps as follows: (1) fresh hawthorns are selected, cleaned, peeled and pitted, hawthorn pulp and hawthorn peels are obtained, then the hawthorn pulp and water are mixed in the ratio being 1:2, the mixture is heated to 85-95 DEG C for precooking for 1 min, then pulping is performed, and first-stage hawthorn slurry is obtained; (2) the first-stage hawthorn slurry is placed in a heating container for sealed heating and is continuously heated at 60-70 DEG C for 30 min, and second-stage hawthorn slurry is obtained; (3) pectinase is added to the second-stage hawthorn slurry, the mixture is left to stand at 60-70 DEG C for 2-3 h, and third-stage hawthorn slurry is obtained; (4) centrifugation treatment is performed on the third-stage hawthorn slurry, an upper float oil layer and lower-layer precipitates are removed, and fourth-stage hawthorn slurry is obtained. The hawthorn juice has the good taste and completely reserves nutrient elements of the hawthorns.
Description
Technical field
The present invention relates to technical field of beverage, particularly relate to a kind of hawthorn beverage.
Background technology
The hawthorn beverage mouthfeel of prior art is the best, and nutrient loss is big.
Summary of the invention
The technical problem to be solved is to provide a kind of hawthorn beverage, to solve the Fructus Crataegi of prior art
Beverage mouthfeel is the best, and the technical problem that nutrient loss is big.
For solving above-mentioned technical problem, embodiments of the invention provide a kind of hawthorn beverage, the preparation of this beverage
Step includes:
(1) new fresh Fructus Crataegi is selected, after cleaning and remove the peel enucleation, it is thus achieved that haw pulp and Fructus Crataegi peel, so
After haw pulp is mixed in the ratio of 1:2 with water after, carry out after being heated to the 85-95 DEG C of 1min that precooks beat
Slurry, obtains one-level hawthorn slurry；
(2) primary hawthorn slurry is positioned over add heat container in and carry out at heated sealed, 60-70 DEG C continue
Heating 30min, obtains two grades of hawthorn slurries；
(3) in described two grades of hawthorn slurries, add pectase, stand 2-3h at 50-60 DEG C, obtain three grades
Hawthorn slurry；
(4) it is centrifuged described three grades of hawthorn slurries processing, removes upper strata oil slick layer and lower sediment thing,
Obtain level Four hawthorn slurry；
(5) described level Four hawthorn slurry row dilution is processed, be subsequently adding xylitol so that it is pol reaches
8-10%, obtains Pyatyi hawthorn slurry；
(6) in described Pyatyi hawthorn slurry, add yeast and carry out fermentation process, obtain six grades of Fructus Crataegi pulp
Liquid；
(7) supercritical CO is used2Abstraction technique is obtained by extraction Fructus Crataegi peel extraction to described Fructus Crataegi peel
Take liquid；
(8) in described six grades of hawthorn slurries, stabilizer and described Fructus Crataegi unshiu peel extract, homogenizing are added
After obtain haw juice.
Wherein, step (7) carries out supercritical CO2During extraction: pressure is 25-35MPa, temperature is
30-40 DEG C, CO2Flow is 20-30L/h, and the time is 85-95min.
Wherein, with the pure water of 15 times of volumes, the lower sediment thing in step (4) is heated to 100 DEG C to enter
Row extracts, and extracting solution is settled to 2 times of lower sediment objects and amasss, to described six grades of Fructus Crataegi pulp in step (8)
Liquid adds stabilizer, described Fructus Crataegi unshiu peel extract and described extracting solution.
Having the beneficial effect that of the technique scheme of the present invention:
In such scheme, the haw juice that the present invention carries possesses good mouthfeel, sour-sweet moderate, is fully retained
The nutritional labeling of Fructus Crataegi, extracts peel, improves the value of peel, does not produce peel and gives up
Material, preparation technology is simple, is suitable to industrial application.
Detailed description of the invention
For making the technical problem to be solved in the present invention, technical scheme and advantage clearer, below in conjunction with tool
Body embodiment is described in detail.
Embodiment one
The present embodiment provides a kind of hawthorn beverage, and the preparation process of this beverage includes:
(1) new fresh Fructus Crataegi 100 parts is selected, after cleaning and remove the peel enucleation, it is thus achieved that haw pulp and haw berry
Skin, after then being mixed in the ratio of 1:2 with water by haw pulp, is heated to 85 DEG C of 1min that precook laggard
Row making beating, obtains one-level hawthorn slurry；
(2) one-level hawthorn slurry is positioned over add heat container in and carry out heated sealed, persistently add at 60 DEG C
Hot 30min, obtains two grades of hawthorn slurries, and this step is used for taking away the puckery taste；
(3) in described two grades of hawthorn slurries, add pectase 0.3 part, at 50 DEG C, stand 2 hours,
To three grades of hawthorn slurries；
(4) it is centrifuged described three grades of hawthorn slurries processing 300r/min, centrifugal treating time 20min,
Remove upper strata oil slick layer and lower sediment thing, obtain level Four hawthorn slurry；By lower sediment thing with 15 times of bodies
Long-pending pure water is heated to 100 DEG C and extracts, and extracting solution is settled to 2 times of lower sediment objects and amasss；
(5) described level Four hawthorn slurry row dilution is processed, be subsequently adding xylitol so that it is pol reaches
8%, obtain Pyatyi hawthorn slurry；
(6) in described Pyatyi hawthorn slurry, add 1 part of yeast and carry out fermentation process, obtain six grades of mountains
Short, bristly hair or beard serosity；
(7) supercritical CO is used2Abstraction technique is obtained by extraction Fructus Crataegi peel extraction to described Fructus Crataegi peel
Take liquid；Supercritical CO2During extraction: pressure is 25MPa, temperature is 30 DEG C, CO2Flow is 20L/h,
Time is 85min；
(8) in described six grades of hawthorn slurries add stabilizer 0.1 part, described Fructus Crataegi unshiu peel extract with
And described extracting solution, obtain haw juice after homogenizing.
Embodiment two
The present embodiment provides a kind of hawthorn beverage, and the preparation process of this beverage includes:
(1) new fresh Fructus Crataegi 100 parts is selected, after cleaning and remove the peel enucleation, it is thus achieved that haw pulp and haw berry
Skin, after then being mixed in the ratio of 1:2 with water by haw pulp, is heated to 95 DEG C of 1min that precook laggard
Row making beating, obtains one-level hawthorn slurry；
(2) one-level hawthorn slurry is positioned over add heat container in and carry out heated sealed, persistently add at 70 DEG C
Hot 30min, obtains two grades of hawthorn slurries, and this step is used for taking away the puckery taste；
(3) in described two grades of hawthorn slurries, add pectase 0.3 part, at 60 DEG C, stand 3 hours,
To three grades of hawthorn slurries；
(4) it is centrifuged described three grades of hawthorn slurries processing 300r/min, centrifugal treating time 20min,
Remove upper strata oil slick layer and lower sediment thing, obtain level Four hawthorn slurry；By lower sediment thing with 15 times of bodies
Long-pending pure water is heated to 100 DEG C and extracts, and extracting solution is settled to 2 times of lower sediment objects and amasss；
(5) described level Four hawthorn slurry row dilution is processed, be subsequently adding xylitol so that it is pol reaches
10%, obtain Pyatyi hawthorn slurry；
(6) in described Pyatyi hawthorn slurry, add 1 part of yeast and carry out fermentation process, obtain six grades of mountains
Short, bristly hair or beard serosity；
(7) supercritical CO is used2Abstraction technique is obtained by extraction Fructus Crataegi peel extraction to described Fructus Crataegi peel
Take liquid；Supercritical CO2During extraction: pressure is 35MPa, temperature is 40 DEG C, CO2Flow is 30L/h,
Time is 95min；
(8) in described six grades of hawthorn slurries add stabilizer 0.1 part, described Fructus Crataegi unshiu peel extract with
And described extracting solution, obtain haw juice after homogenizing.
The above is the preferred embodiment of the present invention, it is noted that for the common skill of the art
For art personnel, on the premise of without departing from principle of the present invention, it is also possible to make some improvements and modifications,
These improvements and modifications also should be regarded as protection scope of the present invention.
Claims (3)
1. a hawthorn beverage, it is characterised in that the preparation process of this beverage includes:
(1) new fresh Fructus Crataegi is selected, after cleaning and remove the peel enucleation, it is thus achieved that haw pulp and Fructus Crataegi peel, so
After haw pulp is mixed in the ratio of 1:2 with water after, carry out after being heated to the 85-95 DEG C of 1min that precooks beat
Slurry, obtains one-level hawthorn slurry；
(2) primary hawthorn slurry is positioned over add heat container in and carry out at heated sealed, 60-70 DEG C continue
Heating 30min, obtains two grades of hawthorn slurries；
(3) in described two grades of hawthorn slurries, add pectase, stand 2-3h at 50-60 DEG C, obtain three grades
Hawthorn slurry；
(4) it is centrifuged described three grades of hawthorn slurries processing, removes upper strata oil slick layer and lower sediment thing,
Obtain level Four hawthorn slurry；
(5) described level Four hawthorn slurry row dilution is processed, be subsequently adding xylitol so that it is pol reaches
8-10%, obtains Pyatyi hawthorn slurry；
(6) in described Pyatyi hawthorn slurry, add yeast and carry out fermentation process, obtain six grades of Fructus Crataegi pulp
Liquid；
(7) supercritical CO is used2Abstraction technique is obtained by extraction Fructus Crataegi peel extraction to described Fructus Crataegi peel
Take liquid；
(8) in described six grades of hawthorn slurries, stabilizer and described Fructus Crataegi unshiu peel extract, homogenizing are added
After obtain haw juice.
Haw juice the most according to claim 1, it is characterised in that carry out super facing in step (7)
Boundary CO2During extraction: pressure is 25-35MPa, temperature is 30-40 DEG C, CO2Flow is 20-30L/h, time
Between be 85-95min.
Haw juice the most according to claim 2, it is characterised in that by the lower floor in step (4)
Precipitate is heated to 100 DEG C with the pure water of 15 times of volumes and extracts, and extracting solution is settled to 2 times of lower floors
Sediment volume, adds stabilizer, described Fructus Crataegi peel in described six grades of hawthorn slurries in step (8)
Extract and described extracting solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610211617.7A CN105795294A (en) | 2016-04-06 | 2016-04-06 | Hawthorn beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610211617.7A CN105795294A (en) | 2016-04-06 | 2016-04-06 | Hawthorn beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105795294A true CN105795294A (en) | 2016-07-27 |
Family
ID=56459861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610211617.7A Pending CN105795294A (en) | 2016-04-06 | 2016-04-06 | Hawthorn beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105795294A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599497A (en) * | 2012-03-10 | 2012-07-25 | 柳州市金臣科技有限公司 | Passion fruit fermentation liquor and production method thereof |
| CN102676341A (en) * | 2012-05-31 | 2012-09-19 | 山西彤康食品有限公司 | Method for producing flavone-rich hawthorn wine |
| CN103610168A (en) * | 2013-11-17 | 2014-03-05 | 陶峰 | Preparation method for hawthorn beverage |
| CN104207264A (en) * | 2014-08-25 | 2014-12-17 | 王芳 | Production method of hawthorn fruit tea |
| CN104705739A (en) * | 2015-03-04 | 2015-06-17 | 石河子大学 | Sea-buckthorn juice and preparation method thereof |
| CN104856164A (en) * | 2015-05-27 | 2015-08-26 | 山东皇尊庄园山楂酒有限公司 | Method for preparing clear hawthorn juice drink by enzymolysis of hawthorn |
-
2016
- 2016-04-06 CN CN201610211617.7A patent/CN105795294A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599497A (en) * | 2012-03-10 | 2012-07-25 | 柳州市金臣科技有限公司 | Passion fruit fermentation liquor and production method thereof |
| CN102676341A (en) * | 2012-05-31 | 2012-09-19 | 山西彤康食品有限公司 | Method for producing flavone-rich hawthorn wine |
| CN103610168A (en) * | 2013-11-17 | 2014-03-05 | 陶峰 | Preparation method for hawthorn beverage |
| CN104207264A (en) * | 2014-08-25 | 2014-12-17 | 王芳 | Production method of hawthorn fruit tea |
| CN104705739A (en) * | 2015-03-04 | 2015-06-17 | 石河子大学 | Sea-buckthorn juice and preparation method thereof |
| CN104856164A (en) * | 2015-05-27 | 2015-08-26 | 山东皇尊庄园山楂酒有限公司 | Method for preparing clear hawthorn juice drink by enzymolysis of hawthorn |
Non-Patent Citations (3)
| Title |
|---|
| 李树安等: "山楂核的综合利用", 《精细化工》 * |
| 王聪世等: "山楂酒热浸提法生产技术", 《农业科技通讯》 * |
| 韩翠萍: "山楂的营养成分及其加工性能", 《农产品加工》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160727 |