CN105995263A - Processing method of mulberry-waxberry juice - Google Patents
Processing method of mulberry-waxberry juice Download PDFInfo
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- CN105995263A CN105995263A CN201610337829.XA CN201610337829A CN105995263A CN 105995263 A CN105995263 A CN 105995263A CN 201610337829 A CN201610337829 A CN 201610337829A CN 105995263 A CN105995263 A CN 105995263A
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- fructus mori
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- 238000003672 processing method Methods 0.000 title claims abstract description 10
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
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- DCYOADKBABEMIQ-OWMUPTOHSA-N myricitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=C(O)C=2)OC2=CC(O)=CC(O)=C2C1=O DCYOADKBABEMIQ-OWMUPTOHSA-N 0.000 description 1
- DCYOADKBABEMIQ-FLCVNNLFSA-N myricitrin Natural products O([C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](C)O1)C1=C(c2cc(O)c(O)c(O)c2)Oc2c(c(O)cc(O)c2)C1=O DCYOADKBABEMIQ-FLCVNNLFSA-N 0.000 description 1
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- 238000010791 quenching Methods 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a processing method of mulberry-waxberry juice and belongs to the technical field of beverage processing. The processing method is characterized in that the mulberry-waxberry juice is processed by using mulberry and wax berry as the main raw materials through raw material preprocessing, pulping, filtering, blending, homogenizing, sterilizing, canning, inspecting and storing. The processing method has the advantages that the mulberry-waxberry juice is processed by using the mulberry and wax berry as the main raw materials, the mulberry-waxberry juice is sour and sweet and delicious, the nutritional substances in the raw materials are kept sufficiently, and the mulberry-waxberry juice is rich in fruit flavor, unique in fragrance and rich in nutritional substances essential to human bodies, has effects of preventing cranial nerve aging, increasing immunity, promoting brain metabolism, beautifying and the like, and is green and healthy healthcare beverage.
Description
Technical field
The present invention relates to a kind of technical field of beverage processing, the processing method especially relating to a kind of Fructus Mori red bayberry juice.
Background technology
Fructus Mori, for the mature fruit of Moraceae deciduous tree mulberry, Fructus Mori is again sorosis, Mulberry Fructus Jujubae, and peasant likes the fresh fruit of its maturation to eat, and taste sweet juice is many, is one of fruit of often eating of people.Ripe Fructus Mori matter is glossy, sour and sweet palatability, with individual big, meat is thick, color is purplish red, the sufficient person of sugar is preferred.Annual 4～gather during fruit maturation in June, clean, decontamination, dry edible after drying or slightly steaming.Fructus Mori has improves skin (including scalp) blood supply, nutrition skin, and make skin delicate and black hair etc. acts on, and can slow down aging.Fructus Mori is that middle-aged and elderly people is healthy and strong U.S. face, the good fruit of defying age and good medicine.Often food Fructus Mori can be with improving eyesight, the symptom that relieving eye strain is dry and astringent.Fructus Mori has immunologic enhancement.Fructus Mori has effect of gain to spleen, and hemolytic reaction is had potentiation, can prevent human body artery hardening, skeletal joint hardening, enhance metabolism.It can promote the growth of erythrocyte, prevents leukopenia, and the diseases such as treatment diabetes, anemia, hypertension, hyperlipidemia, coronary heart disease, neurasthenia are had auxiliary effect.
Fructus Myricae rubrae contains multiple organic acid, and ascorbic content is the abundantest, fresh fruit sour in the mouth, food can increase acidity in stomach, digest food, promote appetite.Red bayberry fresh fruit can and in help digestion, promoting the production of body fluid to quench thirst, be the non-defective unit driven away summer heat summer, heatstroke can be prevented, go acute diseases such as cholera and sunstroke, solve relieving thirst and restlessness.Experimentation shows, Fructus Myricae rubrae has inhibitory action to the antibacterial such as escherichia coli, dysentery bacterium, can control dysentery stomachache, and person more than to dysentery also has good effect.Fructus Myricae rubrae nature and flavor are sour and astringent, have convergence antiinflammation, and it can be antibacterial in addition, therefore also can control various having loose bowels；And Cortex Myricae Rubrae is containing tannin, myricitrin etc., it also it is the non-defective unit curing mainly the diseases such as dysentery, corneal nebula, toothache, malignant boil mange.
Cellulose in the sarcocarp of Fructus Myricae rubrae can stimulate intestinal motility, the excretion of the most internal harmful substance, has the effect of eliminating toxin and beautifying the skin；Anthocyanidin and vitamin C contained by Fructus Myricae rubrae have good anti-oxidation function, are improved immunity, free radical resisting, pre-anti-aging, the effect of suppression cancer；Fruit acid contained by Fructus Myricae rubrae can stop the internal sugar function to adipose conversion, contributes to fat-reducing, is the preferable fruit of fat-reducing.In red bayberry fresh fruit, the content of potassium is the abundantest, and every 100 grams of fresh fruit potassium contents reach about 100 milligrams.Modern medicine study proves, potassium element highlights in the effect maintaining cardiac function, participate in metabolism and the aspect such as reduce blood pressure, and additionally aids regulation emotion, and stabilizing the emotions reduces the sickness rate of apoplexy.Therefore having vital energy regualting and blood circulation-promoting, regulate blood fat, reduce cholesterol and blood pressure, prevention of stroke etc. acts on.
Fructus Mori red bayberry juice Fructus Mori and Fructus Myricae rubrae made, comprehensive nutrition easily absorbs, and drinks conveniently, has effect of clearing away summer-heat, looks improving and the skin nourishing, the most also opens new way for Fructus Mori, the deep processing of Fructus Myricae rubrae and product increment.
Summary of the invention
It is an object of the invention to, fully develop the nutritional resource of Fructus Mori, Fructus Myricae rubrae, it is provided that the Fructus Mori red bayberry juice of the plurality of health care functions of a kind of nutritious, looks improving and the skin nourishing, raising immunity and cancer-resisting.
The present invention solves its technical problem and is adopted the technical scheme that: the processing method of a kind of Fructus Mori red bayberry juice, carries out as follows:
A, pretreatment of raw material: selecting the Fructus Mori of fresh mature, Fructus Myricae rubrae, respectively by clean water, dewatering is stand-by；
B, making beating: Fructus Mori, Fructus Myricae rubrae after processing are pulled an oar respectively, are processed into serosity；
C, filtration: filtered by serosity respectively, make juice of Fructus Mori, cranberry juice；
D, allotment: by 35% juice of Fructus Mori, 25% cranberry juice, 22% fructose, 15% concentration guava juice, 3% Bulbus Lilii powder, 8% maltose, 0.5% citric acid and 1.5% grape essence, and appropriate water mixes, and stirs, makes mixed liquor；
E, homogenizing: be 68 DEG C in temperature by mixed liquor, pressure is to carry out homogenizing process under conditions of 45Mpa；
F, sterilization: using flash pasteurization, temperature is 112 DEG C, time 4-5s；
G, canned: canned under sterile vacuum environment；
H, check, preserve: it is canned the most qualified to check, and preserves at normal temperatures.
Beneficial effect: the present invention is with Fructus Mori, Fructus Myricae rubrae as primary raw material, sweet and sour taste, the nutrient substance being sufficiently reserved in raw material, fruity is dense, delicate fragrance is unique, contain the nutrient substance of abundant needed by human, have and prevent cranial nerve aging, raising immunity, promote the effect such as brain metabolism and looks improving and the skin nourishing, be the health promoting beverage of a kind of green health simultaneously.
Detailed description of the invention
Embodiment
1
:
A kind of processing method of Fructus Mori red bayberry juice, concrete operation step is:
A, pretreatment of raw material: selecting the Fructus Mori of fresh mature, Fructus Myricae rubrae, respectively by clean water, dewatering is stand-by；
B, making beating: Fructus Mori, Fructus Myricae rubrae after processing are pulled an oar respectively, are processed into serosity；
C, filtration: filtered by serosity respectively, make juice of Fructus Mori, cranberry juice；
D, allotment: by 45% juice of Fructus Mori, 40% cranberry juice, 8% glucose, 5% Mel, 0.6% citric acid and 1.4% coffee aroma, and appropriate water mixes, and stirs, makes mixed liquor；
E, homogenizing: be 65 DEG C in temperature by mixed liquor, pressure is to carry out homogenizing process under conditions of 55Mpa；
F, sterilization: using flash pasteurization, temperature is 112 DEG C, time 6s；
G, canned: canned under sterile vacuum environment；
H, check, preserve: it is canned the most qualified to check, and preserves at normal temperatures.
Embodiment
2
:
A kind of processing method of Fructus Mori red bayberry juice, concrete operation step is:
A, pretreatment of raw material: selecting the Fructus Mori of fresh mature, Fructus Myricae rubrae, respectively by clean water, dewatering is stand-by；
B, making beating: Fructus Mori, Fructus Myricae rubrae after processing are pulled an oar respectively, are processed into serosity；
C, filtration: filtered by serosity respectively, make juice of Fructus Mori, cranberry juice；
D, allotment: by 62% juice of Fructus Mori, 22% cranberry juice, 11% protein sugar, 2% crystal sugar, 0.5% citric acid and 2.5% Flos Jasmini Nudiflori essence, and appropriate water mixes, and stirs, makes mixed liquor；
E, homogenizing: be 56 DEG C in temperature by mixed liquor, pressure is to carry out homogenizing process under conditions of 47Mpa；
F, sterilization: using flash pasteurization, temperature is 135 DEG C, time 1-3s；
G, canned: canned under sterile vacuum environment；
H, check, preserve: it is canned the most qualified to check, and preserves at normal temperatures.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing method of a Fructus Mori red bayberry juice, it is characterised in that: employing following steps:
A, pretreatment of raw material: selecting the Fructus Mori of fresh mature, Fructus Myricae rubrae, respectively by clean water, dewatering is stand-by；
B, making beating: Fructus Mori, Fructus Myricae rubrae after processing are pulled an oar respectively, are processed into serosity；
C, filtration: filtered by serosity respectively, make juice of Fructus Mori, cranberry juice；
D, allotment: by 35% juice of Fructus Mori, 25% cranberry juice, 22% fructose, 15% concentration guava juice, 3% Bulbus Lilii powder, 8% maltose, 0.5% citric acid and 1.5% grape essence, and appropriate water mixes, and stirs, makes mixed liquor；
E, homogenizing: be 68 DEG C in temperature by mixed liquor, pressure is to carry out homogenizing process under conditions of 45Mpa；
F, sterilization: using flash pasteurization, temperature is 112 DEG C, time 4-5s；
G, canned: canned under sterile vacuum environment；
H, check, preserve: it is canned the most qualified to check, and preserves at normal temperatures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610337829.XA CN105995263A (en) | 2016-05-22 | 2016-05-22 | Processing method of mulberry-waxberry juice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610337829.XA CN105995263A (en) | 2016-05-22 | 2016-05-22 | Processing method of mulberry-waxberry juice |
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| CN105995263A true CN105995263A (en) | 2016-10-12 |
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| CN201610337829.XA Withdrawn CN105995263A (en) | 2016-05-22 | 2016-05-22 | Processing method of mulberry-waxberry juice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125674A (en) * | 2017-07-09 | 2017-09-05 | 宇琪 | A kind of preparation method of mulberry jam |
| CN107410786A (en) * | 2017-08-18 | 2017-12-01 | 普定县绿源苗业开发有限公司 | A kind of red bayberry taste Mulberry beverage and its processing method |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326817A (en) * | 2010-07-13 | 2012-01-25 | 浙江万里学院 | Instant waxberry and mulberry solid drink and preparation method thereof |
| CN103230065A (en) * | 2013-05-23 | 2013-08-07 | 云南瑞宝生物科技有限公司 | Drink and preparation method of drink |
| CN103431481A (en) * | 2013-09-08 | 2013-12-11 | 夏华 | Processing method of emblic leafflower fruit-mulberry juice beverage |
| CN103704802A (en) * | 2013-12-10 | 2014-04-09 | 马鞍山市安康菌业有限公司 | Oat lucid ganoderma beverage and manufacturing method thereof |
| CN105076930A (en) * | 2015-08-16 | 2015-11-25 | 吴蓓蓓 | Processing method for multi-flavor radix ophiopogonis jam |
| CN105285599A (en) * | 2015-11-26 | 2016-02-03 | 陈伟 | Production method for Chinese wolfberry-shiitake compound beverage |
| CN105341601A (en) * | 2015-11-09 | 2016-02-24 | 刘世文 | Processing method for platycodon grandiflorum composite health care drink |
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2016
- 2016-05-22 CN CN201610337829.XA patent/CN105995263A/en not_active Withdrawn
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326817A (en) * | 2010-07-13 | 2012-01-25 | 浙江万里学院 | Instant waxberry and mulberry solid drink and preparation method thereof |
| CN103230065A (en) * | 2013-05-23 | 2013-08-07 | 云南瑞宝生物科技有限公司 | Drink and preparation method of drink |
| CN103431481A (en) * | 2013-09-08 | 2013-12-11 | 夏华 | Processing method of emblic leafflower fruit-mulberry juice beverage |
| CN103704802A (en) * | 2013-12-10 | 2014-04-09 | 马鞍山市安康菌业有限公司 | Oat lucid ganoderma beverage and manufacturing method thereof |
| CN105076930A (en) * | 2015-08-16 | 2015-11-25 | 吴蓓蓓 | Processing method for multi-flavor radix ophiopogonis jam |
| CN105341601A (en) * | 2015-11-09 | 2016-02-24 | 刘世文 | Processing method for platycodon grandiflorum composite health care drink |
| CN105285599A (en) * | 2015-11-26 | 2016-02-03 | 陈伟 | Production method for Chinese wolfberry-shiitake compound beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125674A (en) * | 2017-07-09 | 2017-09-05 | 宇琪 | A kind of preparation method of mulberry jam |
| CN107410786A (en) * | 2017-08-18 | 2017-12-01 | 普定县绿源苗业开发有限公司 | A kind of red bayberry taste Mulberry beverage and its processing method |
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