CN105918747A - Wild papaya beverage processing technology - Google Patents
Wild papaya beverage processing technology Download PDFInfo
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- CN105918747A CN105918747A CN201610326523.4A CN201610326523A CN105918747A CN 105918747 A CN105918747 A CN 105918747A CN 201610326523 A CN201610326523 A CN 201610326523A CN 105918747 A CN105918747 A CN 105918747A
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- fruit juice
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- 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
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a wild papaya beverage processing technology in the field of food processing. The processing technology comprises the steps that fresh wild papaya fruits are smashed to obtain smashed materials; the smashed materials are put into a fermentation tank for room-temperature fermentation; juice is extracted from fermented materials, purified water of 60 DEG C is added for dilution, and white granulated sugar is added to be mixed to be uniform; the mass ratio of the juice to the purified water to the white granulated sugar is (90-110):(700-900):(7-11); the blended juice is filtered with kieselguhr, sterilization is conducted on the juice, sterilizer gradually rises to 135 DEG C, and the juice is taken out and cooled to 85 DEG C to 95 DEG C; a beverage is obtained; after the beverage is subjected to filling, hot water is adopted for spray sterilization; cooling is conducted within 2 min to 3 min. The wild papaya beverage is made through a method of fermentation, during the fermentation period, transformation and activity of chemical components in the juice are enhanced, the original nutritional value of wild papayas is preserved, and fragrance and fresh and sweet taste of the wild papayas are kept; the SOD content in the wild papaya beverage is obviously increased.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of stauntonvine drink processing technique.
Background technology
Caulis et folium stauntoniae, is the plant of Lardizabalaceae Caulis et folium stauntoniae genus, and Caulis et folium stauntoniae is otherwise known as " papaw ", enjoys the laudatory title of " hundred benefits fruit ", has the effects such as suppressing the hyperactive liver and easing the stomach, expelling wind and removing dampness, taste spleen lung benefiting.It it is a kind of fabulous dietetic therapy fruit.
Caulis et folium stauntoniae is rich in nutrients such as vitamin, organic acid, carotene, mineral ferrum, calcium, potassium, protein, and wherein vitamin A and ascorbic content are the highest, are five times of Citrullus vulgaris and Fructus Musae.Modern science measures: Caulis et folium stauntoniae is also containing Saponin, oleanolic acid, citric acid, tartaric acid, citric acid, and containing peroxidase, acid oxidase, oxidase, anticancer rich in having of needed by human body especially, radioprotective, the superoxide dismutase (SOD) of slow down aging.
Caulis et folium stauntoniae is commonly used for veterinary antibiotics and beverage uses at present.And when using as beverage, usual fresh squeezing obtains fruit juice beverage use, so can guarantee that original delicate fragrance local flavor of Caulis et folium stauntoniae and fresh and sweet mouthfeel, but the holding time is the longest, even if being placed on refrigerator cold-storage also lost the original local flavor of Caulis et folium stauntoniae fruit juice and mouthfeel in 2 days.To this, market also occurs in that the stauntonvine drink that can preserve for a long time.
The Chinese patent " preparation method of a kind of stauntonvine drink " of Application No. 201010103275X, prepares the operation of stauntonvine drink: go seed to pull an oar；Enzymolysis separates, and adds ascorbic acid, acid pectase, acid starch enzyme carry out enzymolysis, then boil inactivation；Allotment homogenizing, adds citric acid, acidity regulator and suspending agent；Last sterilization filling.The additive types added in we's normal direction fruit drink is many, but the nutrient composition content in the beverage unit volume being obtained by seriously reduces, especially superoxide dismutase, i.e. SOD content reduces, the biological utilisation causing stauntonvine drink is worth and reduces, and is unfavorable for health along with increasing of additive.
Summary of the invention
The present invention is directed to the technical problem of above-mentioned existence, it is provided that a kind of beverage maintains the stauntonvine drink processing technique of Caulis et folium stauntoniae delicate fragrance and fresh and sweet mouthfeel.
In order to solve above-mentioned technical problem, the present invention provides following technical scheme: a kind of stauntonvine drink processing technique, comprises the following steps:
Step one, early stage process: wild fresh papaya fruit enucleation, clean, and filter, and pulverize and prepare ground product；
Step 2, fermentation: ground product is placed in fermentation tank and carries out normal temperature fermentation, fermentation time >=90 day；
Step 3, allotment: the mixture after fermentation filters, takes fruit juice, in fruit juice, the pure water of addition 60 DEG C is diluted, and stands after adding white sugar mix homogeneously；The mass ratio of fruit juice, pure water and white sugar is 90～110:700～900:7～11；
Step 4, filtration sterilization: the fruit juice after using kieselguhr to filter allotment, then fruit juice is transferred to steriliser carries out sterilization treatment, steriliser is gradually heating to 135 DEG C, then takes out fruit juice and fruit juice is cooled to 85～95 DEG C；Prepare beverage；
Step 5, fill: entered by the beverage filling that step 4 prepares after the Packaging Bottle that cleaning processes, use heat water-spraying's sterilization；It is subsequently cooled to≤40 DEG C.
The invention have the benefit that the present invention program uses the method for fermentation to prepare stauntonvine drink, during the fermentation phase, strengthen conversion and the activity of fruit juice internal chemical composition, both saved the original nutritive value of Caulis et folium stauntoniae, and added again the beneficial effect of fermented beverage.Additive-free addition during allotment, the beverage obtained is not affected by additive, keep the original nutritive value of Caulis et folium stauntoniae, for prior art, in stauntonvine drink prepared by this method, SOD content substantially increases, reach 1.2～1.8 times of prior art stauntonvine drink, more conducively health.Because the fruit juice tart flavour after Fa Jiao is micro-dense, increase sweet taste for reducing this tart flavour, so the pure water adding 60 DEG C in the fruit juice in allotment stage is diluted, and add a certain proportion of white sugar, make beverage recover the original fresh and sweet mouthfeel of Caulis et folium stauntoniae.The pure water of 60 DEG C is conducive to dissolving and mixing white sugar, makes the white sugar added according to quantity fully dissolve, and the beverage prepared keeps consistent mouthfeel.
Finally, by sterilization treatment, steriliser is gradually heating to 135 DEG C, when taking out fruit juice, the temperature of fruit juice is 85～95 DEG C, it is ensured that the nutritional labeling in beverage is not destroyed, and maintains the biological utilisation of Caulis et folium stauntoniae to be worth, sterilization effect can also be reached, extend the shelf-life of beverage.Being cooled to≤40 DEG C after completing heat water-spraying's sterilization during fill, because can put stock after fill in storage, affect sweet and the local flavor of beverage for avoiding high temperature to continuingly act on beverage, it is ensured that in the shelf-life, the mouthfeel of beverage is consistent.
Further, fermentation time described in the step 2 of a kind of stauntonvine drink of present invention processing technique is 120 days.I.e. reach effect thoroughly of fermenting in this time limit, add economic benefit, avoid again yeast-bitten to cause fruit juice tart flavour to strengthen, and then when decreasing allotment, add the consumption of white sugar.
Further, in the step 4 of the present invention a kind of stauntonvine drink processing technique, the fruit juice after sterilizing loads insulation in heat insulation tank, and the temperature controlling fruit juice is 85 DEG C.The effect continuing sterilizing can be kept, it is to avoid temperature reduction causes antibacterial again to grow, it is ensured that sterilization effect at a temperature of this.
Further, in the step 5 of a kind of stauntonvine drink of present invention processing technique, hot water temperature is 85 DEG C.Preferable sterilization effect can be reached by d at a temperature of this.
Detailed description of the invention
Below in conjunction with embodiment, technical solution of the present invention is further illustrated:
Embodiment 1: a kind of stauntonvine drink processing technique, comprises the following steps:
Step one, early stage process: wild fresh papaya fruit enucleation, clean, and filter, and pulverize and prepare ground product；
Step 2, fermentation: ground product is placed in fermentation tank and carries out normal temperature fermentation, fermentation time 90 days；
Step 3, allotment: the mixture after fermentation filters, takes fruit juice, in fruit juice, the pure water of addition 60 DEG C is diluted, and stands after adding white sugar mix homogeneously；The mass ratio of fruit juice, pure water and white sugar is 110:700:7；
Step 4, filtration sterilization: the fruit juice after using kieselguhr to filter allotment, then fruit juice is transferred to steriliser carries out sterilization treatment, steriliser is gradually heating to 135 DEG C, and after taking out fruit juice, the temperature of fruit juice is cooled to 95 DEG C；Prepare beverage；
Step 5, fill: the beverage filling that step 4 prepares is entered after the Packaging Bottle that cleaning processes, uses the heat water-spraying of 85 DEG C to sterilize；Then it is cooled to 40 DEG C in 2～3min.
Embodiment 2: a kind of stauntonvine drink processing technique, comprises the following steps:
Step one, early stage process: wild fresh papaya fruit enucleation, clean, and filter, and pulverize and prepare ground product；
Step 2, fermentation: ground product is placed in fermentation tank and carries out normal temperature fermentation, fermentation time 120 days；
Step 3, allotment: the mixture after fermentation filters, takes fruit juice, in fruit juice, the pure water of addition 60 DEG C is diluted, and stands after adding white sugar mix homogeneously；The mass ratio of fruit juice, pure water and white sugar is 100:800:9；
Step 4, filtration sterilization: the fruit juice after using kieselguhr to filter allotment, then fruit juice is transferred to steriliser carries out sterilization treatment, steriliser is gradually heating to 135 DEG C, and after taking out fruit juice, the temperature of fruit juice is cooled to 85 DEG C；Prepare beverage；
Step 5, fill: the beverage filling that step 4 prepares is entered after the Packaging Bottle that cleaning processes, uses the heat water-spraying of 85 DEG C to sterilize；Then it is cooled to 30 DEG C in 2～3min.
Embodiment 3: a kind of stauntonvine drink processing technique, comprises the following steps:
Step one, early stage process: wild fresh papaya fruit enucleation, clean, and filter, and pulverize and prepare ground product；
Step 2, fermentation: ground product is placed in fermentation tank and carries out normal temperature fermentation, fermentation time 155 days；
Step 3, allotment: the mixture after fermentation filters, takes fruit juice, in fruit juice, the pure water of addition 60 DEG C is diluted, and stands after adding white sugar mix homogeneously；The mass ratio of fruit juice, pure water and white sugar is 90:900:11；
Step 4, filtration sterilization: the fruit juice after using kieselguhr to filter allotment, then fruit juice is transferred to steriliser carries out sterilization treatment, steriliser is gradually heating to 135 DEG C, and after taking out fruit juice, the temperature of fruit juice is cooled to 90 DEG C；Prepare beverage；
Step 5, fill: the beverage filling that step 4 prepares is entered after the Packaging Bottle that cleaning processes, uses the heat water-spraying of 85 DEG C to sterilize；Then it is cooled to 20 DEG C in 2～3min.
For a person skilled in the art, on the premise of without departing from present configuration, it is also possible to make some deformation and improvement, these also should be considered as protection scope of the present invention, and these are all without affecting effect and the practical applicability that the present invention implements.
Claims (4)
1. a stauntonvine drink processing technique, it is characterised in that comprise the following steps:
Step one, early stage process: wild fresh papaya fruit enucleation, clean, and filter, and pulverize and prepare ground product；
Step 2, fermentation: ground product is placed in fermentation tank and carries out normal temperature fermentation, fermentation time >=90 day；
Step 3, allotment: the mixture after fermentation filters, takes fruit juice, in fruit juice, the pure water of addition 60 DEG C is diluted, and stands after adding white sugar mix homogeneously；The mass ratio of fruit juice, pure water and white sugar is 90～110:700～900:7～11；
Step 4, filtration sterilization: the fruit juice after using kieselguhr to filter allotment, then fruit juice is transferred to steriliser carries out sterilization treatment, steriliser is gradually heating to 135 DEG C, then takes out fruit juice and fruit juice is cooled to 85～95 DEG C；Prepare beverage；
Step 5, fill: entered by the beverage filling that step 4 prepares after the Packaging Bottle that cleaning processes, use heat water-spraying's sterilization；It is subsequently cooled to≤40 DEG C.
2. stauntonvine drink processing technique as claimed in claim 1, it is characterised in that: fermentation time described in step 2 is 120 days.
3. stauntonvine drink processing technique as claimed in claim 1 or 2, it is characterised in that: in step 4, the fruit juice after sterilizing loads insulation in heat insulation tank, and the temperature controlling fruit juice is 85 DEG C.
4. stauntonvine drink processing technique as claimed in claim 3, it is characterised in that: in step 5, hot water temperature is 85 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610326523.4A CN105918747A (en) | 2016-05-17 | 2016-05-17 | Wild papaya beverage processing technology |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610326523.4A CN105918747A (en) | 2016-05-17 | 2016-05-17 | Wild papaya beverage processing technology |
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| CN105918747A true CN105918747A (en) | 2016-09-07 |
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| CN201610326523.4A Pending CN105918747A (en) | 2016-05-17 | 2016-05-17 | Wild papaya beverage processing technology |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576517A (en) * | 2018-06-14 | 2018-09-28 | 贵州遵安农旅科技发展有限公司 | A kind of wild Nakai beverage and preparation method thereof |
| CN109105698A (en) * | 2018-07-20 | 2019-01-01 | 贵州天楼生物发展有限公司 | A kind of pawpaw health-care beverage and production method |
| CN109123277A (en) * | 2018-07-20 | 2019-01-04 | 贵州天楼生物发展有限公司 | A kind of Nakai beverage and production method |
| CN110133137A (en) * | 2019-05-22 | 2019-08-16 | 贵州天楼生物发展有限公司 | The detection method of organic acid content in pawpaw fermented beverage |
Citations (3)
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|---|---|---|---|---|
| CN1129085A (en) * | 1995-02-13 | 1996-08-21 | 包云霞 | Drink of Chinese flowering quince juice and preparation method thereof |
| CN1296073A (en) * | 1999-11-16 | 2001-05-23 | 遵义天楼野木瓜有限公司 | Zymophyte and wild oblonga fermented beverage prepared from same, and preparation process thereof |
| CN104287026A (en) * | 2014-10-30 | 2015-01-21 | 普罗旺斯番茄制品（天津）有限公司 | Ready-to-drink fruit and vegetable juice in flavor of salad tomato and preparation method for fruit and vegetable juice |
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2016
- 2016-05-17 CN CN201610326523.4A patent/CN105918747A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129085A (en) * | 1995-02-13 | 1996-08-21 | 包云霞 | Drink of Chinese flowering quince juice and preparation method thereof |
| CN1296073A (en) * | 1999-11-16 | 2001-05-23 | 遵义天楼野木瓜有限公司 | Zymophyte and wild oblonga fermented beverage prepared from same, and preparation process thereof |
| CN104287026A (en) * | 2014-10-30 | 2015-01-21 | 普罗旺斯番茄制品（天津）有限公司 | Ready-to-drink fruit and vegetable juice in flavor of salad tomato and preparation method for fruit and vegetable juice |
Non-Patent Citations (1)
| Title |
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| 尤洪腾 等: "2004果汁饮料市场谁主沉浮", 《中国信息报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576517A (en) * | 2018-06-14 | 2018-09-28 | 贵州遵安农旅科技发展有限公司 | A kind of wild Nakai beverage and preparation method thereof |
| CN109105698A (en) * | 2018-07-20 | 2019-01-01 | 贵州天楼生物发展有限公司 | A kind of pawpaw health-care beverage and production method |
| CN109123277A (en) * | 2018-07-20 | 2019-01-04 | 贵州天楼生物发展有限公司 | A kind of Nakai beverage and production method |
| CN110133137A (en) * | 2019-05-22 | 2019-08-16 | 贵州天楼生物发展有限公司 | The detection method of organic acid content in pawpaw fermented beverage |
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Application publication date: 20160907 |
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