CN106036280A - Tangerine peel qi-regulating composite blueberry fruit juice and preparation method thereof - Google Patents
Tangerine peel qi-regulating composite blueberry fruit juice and preparation method thereof Download PDFInfo
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- CN106036280A CN106036280A CN201610420228.5A CN201610420228A CN106036280A CN 106036280 A CN106036280 A CN 106036280A CN 201610420228 A CN201610420228 A CN 201610420228A CN 106036280 A CN106036280 A CN 106036280A
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- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 42
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 19
- 239000002131 composite material Substances 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000675108 Citrus tangerina Species 0.000 title abstract 4
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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 abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
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- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 6
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- 238000000034 method Methods 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 11
- 238000003860 storage Methods 0.000 claims description 11
- 238000012545 processing Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 241001249699 Capitata Species 0.000 claims description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 7
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- 238000001802 infusion Methods 0.000 claims description 6
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- 238000005406 washing Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 240000005250 Chrysanthemum indicum Species 0.000 abstract 2
- 235000007783 Chrysanthemum nankingense Nutrition 0.000 abstract 2
- 240000000249 Morus alba Species 0.000 abstract 1
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- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
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- 239000013078 crystal Substances 0.000 description 2
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- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 2
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- 229920002230 Pectic acid Polymers 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 235000012511 Vaccinium Nutrition 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- 240000008424 Vaccinium ashei Species 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
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- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 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
- A23L2/02—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
- A23L2/70—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 tangerine peel qi-regulating composite blueberry fruit juice which is prepared from, by weight, 200-250 parts of blueberry fruit, 3-5 parts of chrysanthemum nankingense, 3-5 parts of red date vinegar, 2-3 parts of Siberian cocklebur, 2-4 parts of minced plum pulp, 1-2 parts of Dioscorea subcalva, 2-3 parts of mulberry, 3-5 parts of tangerine peel, proper amounts of pectinase and calcium chloride, 8-10 parts of white granulated sugar, 0.8-1 part of maltodextrin, 1.2-1.5 parts of citric acid and a proper amount of water. Added chrysanthemum nankingense has efficacy of clearing heat for detoxification and soothing wind to calm liver, and various added Chinese medicinal herbs like the tangerine peel have efficacy of regulating qi and strengthening spleen and drying dampness to reduce phlegm.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Pericarpium Citri Reticulatae and regulate the flow of vital energy composite blueberry fruit juice and preparation side thereof
Method.
Background technology
Blue berry (blueberry), also known as blue berry, belongs to Ericaceae, Vaccinium, perennial fallen leaves or evergreen shrubs, divides
For high clump blue berry, half high clump blue berry, low clump blue berry, Vaccinium ashei etc..Blueberry is navy blue, by bloom, subcircular.Blue berry
Containing the multiple Polyphenols physiologically active ingredient such as anthocyanin, flavone in Guo, there is the promotion resynthesis of retina erythropsin, increasing
Strong eye vision, delay neural old and feeble, improve blood circulation function, remove the functions such as active oxygen, blue berry possibly together with various vitamin,
The nutrient substance such as mineral element, blue berry has higher nutritive value and medical value.
The phase of abounding with of Blueberry more concentrated in high temperature season, time；Blueberry storage property is poor, at room temperature bar after adopting
Place 4～6d under part i.e. to start to decay, add that fruit pours in market when this season and causes serious overstocking, therefore fruit
Easily being softened by infection process or generation and rot after adopting, this seriously constrains the development of blueberry industry.At present about blue berry
The research of storage technique exists mainly around cold storing and fresh-keeping technology, Study on pretreatment and blue berry quick-frozen fruit for blue berry quick freezing process
The quality comparison report of cold storage phase is less.Blue berry is as a kind of small berries, and fresh fruit shelf life is short, has and is weak to accumulating, is difficult to protect
The feature such as depositing, this determines that it is based on processing sell.At present, blue berry fruit juice processing key technology is captured the most completely, impact
Blue berry fruit juice popularization commercially.The emplastic rich contents such as Blueberry is soft, pectin class, fruit in shattering process
Glue material dissolves in fruit juice, this viscosity that can increase fruit juice and fruit juice and the adhesion of fruit tissue, thus reduces fruitcake
Permeability and pore transparent liquid amount, cause pressability poor, and raw material availability is low, and production cost is high, and processing waste is many, juice
Rate is low.Generally, juice extraction method mainly has 3 kinds, it may be assumed that Cold extraction method, hot extraction, enzyme process.Compared with cold process and full-boiled process, enzyme
Juice yield is significantly improved by method.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Pericarpium Citri Reticulatae regulate the flow of vital energy composite blueberry fruit juice and
Preparation method.
The present invention is achieved by the following technical solutions:
A kind of Pericarpium Citri Reticulatae is regulated the flow of vital energy composite blueberry fruit juice, is made up of the raw material of following weight portion:
Blue berry 200-250, Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui) 3-5, jujube vinegar 3-5, GUILING GAO 2-3, the broken 2-4 of plum pulp, Dioscorea subcalva Prain et Burhll 1-2, Fructus Mori 2-3,
Pericarpium Citri Reticulatae 3-5, pectase are appropriate, calcium chloride is appropriate, white sugar 8-10, maltodextrin 0.8-1, citric acid 1.2-1.5, water are appropriate.
Described a kind of Pericarpium Citri Reticulatae is regulated the flow of vital energy the preparation method of composite blueberry fruit juice, comprises the following steps:
(1) choose without pest and disease damage, mechanical wound, size is uniform, Maturity is relatively uniform blue berry, and in 0-1 DEG C of freezer
Pre-cooling 24h；The calcium chloride solution soak at room temperature 10min using mass fraction to be 1.5% blue berry of pre-cooling, dries in the air after process
Dry, cold storage under the conditions of-18 DEG C after-25 DEG C of quick-freezings；
(2) blue berry of cold storage is taken out, after first washing away silt with clear water, thaw in 4 DEG C of environment of refrigerator；With disintegrating machine by blue berry
Fruit making beating；Blueberry pulp is carried out enzymolysis processing by enzymatic hydrolysis condition, during enzymolysis processing, uses preservative film sealed reaction vessel, anti-
Only moisture evaporation, enzymatic hydrolysis condition is: under the conditions of pectase addition 0.07%, temperature 48 DEG C, extracts 180min, and pH value keeps
Blueberry pulp initial value；After enzymolysis, cool to room temperature with cold water rapidly, finally carry out manual squeeze and filter, directly with the filter cloth of 40 mesh
Flow out to without juice, obtain blue berry fruit juice；
(3) by Dioscorea subcalva Prain et Burhll, Fructus Mori, Pericarpium Citri Reticulatae mixing, add 6-8 times of water, slow fire infusion 20-30 minute, filter, obtain herb liquid；
(4) by broken for plum pulp be placed in jujube vinegar immersion 6-8 minute with Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui), GUILING GAO be mixed into pot, add 5-6 times of water, slow fire
Infusion 20-30 minute, takes the dish out of the pot, and is placed in a centrifuge and is centrifuged separating treatment, takes the supernatant；
(5) material after being processed in step (2), (3), (4) is mixed homogeneously with remaining each raw material, at a temperature of 90-95 DEG C, goes out
Bacterium 15-20 minute, cooling, subpackage.
The invention have the advantage that first the present invention carries out pretreatment to blue berry, the blue berry after pre-cooling is used quality
After mark is the calcium chloride solution soak at room temperature of 1.5%, then cold storage, the pectic acid in Blueberry can generate insoluble with calcium ion
In the Calcium Pectate of water, forming covalent bond bridge at iuntercellular and maintain the quality of tissue, strengthen cell wall structure, suppression softens,
Calcium chloride processes can significantly improve pulp organization calcium ion concentration, has delayed fruit TSS and the decline of titratable acid content, keeps
The Post-harvest quality of Blueberry；During use, then blue berry cold storage preserved takes out, owing to freezing the ice crystal in fruit to cell wall
Having destruction, easily make juice flow out, therefore, when calcium chloride processes, calcium ion combines with pectic acid residue, adds fruit
The stability of cell wall, while reducing the loss of moisture, also alleviates the ice crystal destruction to cell wall；After again to thawing
Blue berry carry out pulling an oar, enzymolysis, enzymatic hydrolysis condition is: under the conditions of pectase addition 0.07%, temperature 48 DEG C, extraction
180min, utilizes pectase to promote pectic substance hydrolysis, reduces pulp viscosity, and then improve juice yield；The present invention adds
The multiple Chinese herbal medicine such as the Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui) added has heat-clearing and toxic substances removing, effect of dispelling wind suppressing the hyperactive liver, the Pericarpium Citri Reticulatae of interpolation have regulating qi-flowing for strengthening spleen, dampness
The effect reduced phlegm.
Detailed description of the invention
A kind of Pericarpium Citri Reticulatae is regulated the flow of vital energy composite blueberry fruit juice, is made up of the raw material of following weight portion:
Blue berry 200, Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui) 3, jujube vinegar 3, GUILING GAO 2, plum pulp are broken 2, Dioscorea subcalva Prain et Burhll 1, Fructus Mori 2, Pericarpium Citri Reticulatae 3, pectase are appropriate,
Calcium chloride is appropriate, white sugar 8, maltodextrin 0.8, citric acid 1.2, water are appropriate.
Described a kind of Pericarpium Citri Reticulatae is regulated the flow of vital energy the preparation method of composite blueberry fruit juice, comprises the following steps:
(1) choose without pest and disease damage, mechanical wound, size is uniform, Maturity is relatively uniform blue berry, and pre-in 0 DEG C of freezer
Cold 24h；The calcium chloride solution soak at room temperature 10min using mass fraction to be 1.5% blue berry of pre-cooling, dries after process ,-
Cold storage under the conditions of-18 DEG C after 25 DEG C of quick-freezings；
(2) blue berry of cold storage is taken out, after first washing away silt with clear water, thaw in 4 DEG C of environment of refrigerator；With disintegrating machine by blue berry
Fruit making beating；Blueberry pulp is carried out enzymolysis processing by enzymatic hydrolysis condition, during enzymolysis processing, uses preservative film sealed reaction vessel, anti-
Only moisture evaporation, enzymatic hydrolysis condition is: under the conditions of pectase addition 0.07%, temperature 48 DEG C, extracts 180min, and pH value keeps
Blueberry pulp initial value；After enzymolysis, cool to room temperature with cold water rapidly, finally carry out manual squeeze and filter, directly with the filter cloth of 40 mesh
Flow out to without juice, obtain blue berry fruit juice；
(3) by Dioscorea subcalva Prain et Burhll, Fructus Mori, Pericarpium Citri Reticulatae mixing, add 6 times of water, slow fire infusion 20 minutes, filter, obtain herb liquid；
(4) by broken for plum pulp be placed in jujube vinegar immersion 6 minutes with Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui), GUILING GAO be mixed into pot, add 5 times of water, slow fire infusion
20 minutes, take the dish out of the pot, be placed in a centrifuge and be centrifuged separating treatment, take the supernatant；
(5) material after being processed in step (2), (3), (4) is mixed homogeneously with remaining each raw material, at a temperature of 90 DEG C, and sterilizing
15 minutes, cooling, subpackage.
Claims (2)
1. a Pericarpium Citri Reticulatae is regulated the flow of vital energy composite blueberry fruit juice, it is characterised in that be made up of the raw material of following weight portion:
Blue berry 200-250, Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui) 3-5, jujube vinegar 3-5, GUILING GAO 2-3, the broken 2-4 of plum pulp, Dioscorea subcalva Prain et Burhll 1-2, Fructus Mori 2-3,
Pericarpium Citri Reticulatae 3-5, pectase are appropriate, calcium chloride is appropriate, white sugar 8-10, maltodextrin 0.8-1, citric acid 1.2-1.5, water are appropriate.
A kind of Pericarpium Citri Reticulatae the most according to claim 1 is regulated the flow of vital energy the preparation method of composite blueberry fruit juice, it is characterised in that include with
Lower step:
(1) choose without pest and disease damage, mechanical wound, size is uniform, Maturity is relatively uniform blue berry, and in 0-1 DEG C of freezer
Pre-cooling 24h；The calcium chloride solution soak at room temperature 10min using mass fraction to be 1.5% blue berry of pre-cooling, dries in the air after process
Dry, cold storage under the conditions of-18 DEG C after-25 DEG C of quick-freezings；
(2) blue berry of cold storage is taken out, after first washing away silt with clear water, thaw in 4 DEG C of environment of refrigerator；With disintegrating machine by blue berry
Fruit making beating；Blueberry pulp is carried out enzymolysis processing by enzymatic hydrolysis condition, during enzymolysis processing, uses preservative film sealed reaction vessel, anti-
Only moisture evaporation, enzymatic hydrolysis condition is: under the conditions of pectase addition 0.07%, temperature 48 DEG C, extracts 180min, and pH value keeps
Blueberry pulp initial value；After enzymolysis, cool to room temperature with cold water rapidly, finally carry out manual squeeze and filter, directly with the filter cloth of 40 mesh
Flow out to without juice, obtain blue berry fruit juice；
(3) by Dioscorea subcalva Prain et Burhll, Fructus Mori, Pericarpium Citri Reticulatae mixing, add 6-8 times of water, slow fire infusion 20-30 minute, filter, obtain herb liquid；
(4) by broken for plum pulp be placed in jujube vinegar immersion 6-8 minute with Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui), GUILING GAO be mixed into pot, add 5-6 times of water, slow fire
Infusion 20-30 minute, takes the dish out of the pot, and is placed in a centrifuge and is centrifuged separating treatment, takes the supernatant；
(5) material after being processed in step (2), (3), (4) is mixed homogeneously with remaining each raw material, at a temperature of 90-95 DEG C, goes out
Bacterium 15-20 minute, cooling, subpackage.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610420228.5A CN106036280A (en) | 2016-06-15 | 2016-06-15 | Tangerine peel qi-regulating composite blueberry fruit juice and preparation method thereof |
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| CN201610420228.5A CN106036280A (en) | 2016-06-15 | 2016-06-15 | Tangerine peel qi-regulating composite blueberry fruit juice and preparation method thereof |
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| CN106036280A true CN106036280A (en) | 2016-10-26 |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549592A (en) * | 2013-10-31 | 2014-02-05 | 合肥康龄养生科技有限公司 | Preparation method for blueberry juice beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549592A (en) * | 2013-10-31 | 2014-02-05 | 合肥康龄养生科技有限公司 | Preparation method for blueberry juice beverage |
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| 刘刚等: "响应面法优化酶法提取蓝莓果汁工艺条件", 《食品科学》 * |
| 韩斯等: "氯化钙处理对速冻蓝莓冻藏期品质的影响", 《食品科学》 * |
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Application publication date: 20161026 |