CN106136011A - Concentrated Sucus Pyri and preparation method thereof - Google Patents
Concentrated Sucus Pyri and preparation method thereof Download PDFInfo
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- CN106136011A CN106136011A CN201610524281.XA CN201610524281A CN106136011A CN 106136011 A CN106136011 A CN 106136011A CN 201610524281 A CN201610524281 A CN 201610524281A CN 106136011 A CN106136011 A CN 106136011A
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- fruit juice
- liquid
- infusion
- juice liquid
- sucus pyri
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- 238000002360 preparation method Methods 0.000 title claims description 24
- 239000007788 liquid Substances 0.000 claims abstract description 126
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 75
- 238000001802 infusion Methods 0.000 claims abstract description 67
- 239000000203 mixture Substances 0.000 claims abstract description 26
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 11
- 235000014633 carbohydrates Nutrition 0.000 claims abstract description 11
- 230000001105 regulatory effect Effects 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 6
- 241000220324 Pyrus Species 0.000 claims description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 15
- 239000002245 particle Substances 0.000 claims description 13
- 229930091371 Fructose Natural products 0.000 claims description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 12
- 235000021017 pears Nutrition 0.000 claims description 11
- 239000005715 Fructose Substances 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 7
- 235000013824 polyphenols Nutrition 0.000 claims description 7
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 244000088401 Pyrus pyrifolia Species 0.000 claims description 4
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 claims description 4
- 235000011572 Pyrus ussuriensis Nutrition 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 244000134242 Malus prunifolia Species 0.000 claims description 3
- 235000005087 Malus prunifolia Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 238000012805 post-processing Methods 0.000 abstract 1
- 230000001052 transient effect Effects 0.000 abstract 1
- 229960002737 fructose Drugs 0.000 description 10
- 229910052799 carbon Inorganic materials 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 5
- 235000001727 glucose Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 150000001875 compounds Chemical group 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L2/52—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
- 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
Landscapes
- 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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of method prepared by concentrated Sucus Pyri, comprise the steps: step one, pear flesh and peel are pulverized, add carbohydrate afterwards and form mixture, the brix value regulating mixture again is 10～25 ° of Bx, being subsequently adding pectase, fermentation obtains primary fermentation fruit juice liquid；Step 2, in primary fermentation fruit juice liquid, add crystal sugar, Sal, Radix Artemisia ordosicae liquid and Rhizoma Zingiberis Recens liquid, utilize big fire to be boiled by fermented juice liquid, recycle the infusion of little fire afterwards and obtain primary infusion fruit juice liquid；Step 3, in primary infusion fruit juice liquid, add yeast, post processing obtain ferment in second time fruit juice liquid；Step 4, by Caulis et Folium Foeniculi pulverize, boil with big fire again under air-proof condition with ferment in second time fruit juice liquid, regulating its brix value afterwards is 3～5 ° of Bx, the most again with little fire infusion obtain secondary infusion fruit juice liquid；Step 5, by secondary infusion fruit juice transient liquid sterilizing, fill, obtain Sucus Pyri.The invention also discloses a kind of concentrated Sucus Pyri.
Description
Technical field
The present invention relates to a kind of concentrated Sucus Pyri and preparation method thereof.
Background technology
Pears (Pear), fruit title, Rosaceae Pyrus L, perennial deciduous tree fruit tree, leaf is avette, Hua Duobai
Color, the color of general pears is that crust presents golden yellow or warm yellow, and the inside sarcocarp is then well-illuminated white, fresh and tender succulence, taste
Sweetness, the micro-acid of core taste, cool sexuality.Pears are distributed in North China, northeast, northwest and Yangtze river basin each province.7～JIUYUE between fruit maturation time
Gather, can using fresh herb or section dry.Stew together with crystal sugar water, cough can be treated.But, the peel of Sucus Pyri is harder, pulp particle
Sense is relatively strong, and a lot of people do not like use.And due to life in Sucus Pyri Baoshang spend the time longer, general people be unwilling make.
Summary of the invention
It is an object of the invention to solve at least the above and/or defect, and at least will be described later excellent is provided
Point.
It is a still further object of the present invention to provide the preparation method of a kind of concentrated Sucus Pyri.
A further object of the present invention is to provide a kind of concentrated Sucus Pyri.
The technical scheme that the present invention provides is:
The preparation method of a kind of concentrated Sucus Pyri, comprises the steps:
Step one, pear flesh and peel are pulverized, add the carbon aquation accounting for described pear flesh weight 10～25wt% afterwards
Compound forms mixture, then the brix value regulating this mixture is 10～25 ° of Bx, then adds in described mixture and accounts for
The pectase of described mixture weight 0.03～0.05wt%, and at temperature 40～45 DEG C, process 20～40min, obtain primary
Fermented juice liquid；
Step 2, the primary fermentation fruit juice liquid first obtained in step one add and accounts for its weight 5～the ice of 10%
Sugar, account for its weight 0.01～the Sal of 0.03%, account for its weight 2～the Radix Artemisia ordosicae liquid of 3% and account for its weight 0.5～life of 1%
Rhizoma Zingiberis Recens liquid, utilizes big fire to be boiled by the described fermented juice liquid obtained in step one afterwards, recycles little fire afterwards in stirring
Under the conditions of seal infusion 3～4h and obtain primary infusion fruit juice liquid, wherein, described Radix Artemisia ordosicae liquid be Radix Artemisia ordosicae is pulverized after mistake 50 mesh
The liquid that sieve obtains, described Rhizoma Zingiberis Recens liquid is that Rhizoma Zingiberis Recens is crossed the liquid that 30 mesh sieves obtain；
When step 3, the temperature of the primary infusion fruit juice liquid obtained in step 2 are down to less than 30 DEG C, at the beginning of described
Level infusion fruit juice liquid adds and accounts for described primary infusion fruit juice liquid weight 1～the Caulis et Folium Foeniculi of 2% and account for described primary infusion
The yeast of fruit juice liquid weight 0.01～0.03wt%, processes 30～60min afterwards at temperature 25～30 DEG C and obtains secondary
Fermented juice liquid, the particle diameter of wherein said Caulis et Folium Foeniculi is less than 100 mesh；
Step 4, the ferment in second time fruit juice liquid mixing that will obtain in step 3, boil with big fire under air-proof condition again
Boiling 5～10min, then regulating its brix value is 3～5 ° of Bx, the most again with little fire under stirring condition infusion 10～
15min obtains secondary infusion fruit juice liquid；
Step 5, by the secondary infusion fruit juice liquid that obtains in step 4 at temperature 140～145 DEG C instantaneous sterilizing 30～
45s, afterwards fill, obtain Sucus Pyri.
Preferably, in the preparation method of described concentrated Sucus Pyri, in step one, by described pear flesh and peel pulverizing it is
10 mesh particles below.
Preferably, in the preparation method of described concentrated Sucus Pyri, in step one, described carbohydrate is selected from natural fruit
Sugar, fruit juice concentrates, glucose or sucrose.
Preferably, in the preparation method of described concentrated Sucus Pyri, in step one and step 4, natural fructose is all used to adjust
Joint brix value.
Preferably, in the preparation method of described concentrated Sucus Pyri, in step one and step 4, described stirring condition is
Speed of agitator is 30～50rpm.
Preferably, in the preparation method of described concentrated Sucus Pyri, in step one, in step one, the kind of described pears is
Pear, Chinese pear or apple-shape pear.
Preferably, in the preparation method of described concentrated Sucus Pyri, after step 4, also include before step 5: to
Secondary infusion fruit juice liquid adds tea polyphenols 1～3 parts and citric acid 3～6 parts, carries out step 5 the most again.
A kind of concentrated Sucus Pyri, the arbitrary described method of described concentrated Sucus Pyri prepares.
The present invention at least includes following beneficial effect:
Pear flesh and peel are degraded by the present invention first with pectase, and enzymolysis falls material therein, especially fruit
Glue, makes limpid fruit liquid, afterwards by infusion, again fermentation and again infusion be prepared as concentrating delicious pears
Juice, discharges the nutrient substance of pears fully and preserves, and Sucus Pyri keeps genuineness, and in preparation process, fermentation
Can effectively degrade the thicker granule of pears with infusion, and the Sal added, Radix Artemisia ordosicae liquid and Rhizoma Zingiberis Recens liquid, it is possible to make Sucus Pyri
Cough suppressing effect more excellent, meanwhile, the sweet substance in pears is released, add in sweat produce glucide,
Make Sucus Pyri taste fragrant and sweet, smooth in taste, and there is stronger fragrance, Sucus Pyri is made fruit juice by the present invention, so that more
Crowd be prone to accept its mouthfeel so that it is granular sensation disappears, and is made as cough-relieving Sucus Pyri, conveniently quotes, has widened the market of pears,
Add its sales volume.
Further, when second time fermentation, after adding Caulis et Folium Foeniculi, Sucus Pyri and Caulis et Folium Foeniculi mixing, it is possible to extend the guarantor of Sucus Pyri
The matter phase.And it is added with again the materials such as tea polyphenols, Rhizoma Zingiberis Recens, Sal and citric acid, play the effect extending Sucus Pyri equally, it is not necessary to add again
Add other preservative, green health.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by this
Invention research and practice and be understood by the person skilled in the art.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art with reference to description
Word can be implemented according to this.
Should be appreciated that used herein such as " have ", " comprising " and " including " term do not allot one or many
Other element individual or the existence of a combination thereof or interpolation.
The present invention provides the preparation method of a kind of concentrated Sucus Pyri, comprises the steps:
Step one, pear flesh and peel are pulverized, add the carbon aquation accounting for described pear flesh weight 10～25wt% afterwards
Compound forms mixture, then the brix value regulating this mixture is 10～25 ° of Bx, then adds in described mixture and accounts for
The pectase of described mixture weight 0.03～0.05wt%, and at temperature 40～45 DEG C, process 20～40min, obtain primary
Fermented juice liquid；
Step 2, the primary fermentation fruit juice liquid first obtained in step one add and accounts for its weight 5～the ice of 10%
Sugar, account for its weight 0.01～the Sal of 0.03%, account for its weight 2～the Radix Artemisia ordosicae liquid of 3% and account for its weight 0.5～life of 1%
Rhizoma Zingiberis Recens liquid, utilizes big fire to be boiled by the described fermented juice liquid obtained in step one afterwards, recycles little fire afterwards in stirring
Under the conditions of seal infusion 3～4h and obtain primary infusion fruit juice liquid, wherein, described Radix Artemisia ordosicae liquid be Radix Artemisia ordosicae is pulverized after mistake 50 mesh
The liquid that sieve obtains, described Rhizoma Zingiberis Recens liquid is that Rhizoma Zingiberis Recens is crossed the liquid that 30 mesh sieves obtain；
When step 3, the temperature of the primary infusion fruit juice liquid obtained in step 2 are down to less than 30 DEG C, at the beginning of described
Level infusion fruit juice liquid adds and accounts for described primary infusion fruit juice liquid weight 1～the Caulis et Folium Foeniculi of 2% and account for described primary infusion
The yeast of fruit juice liquid weight 0.01～0.03wt%, processes 30～60min afterwards at temperature 25～30 DEG C and obtains secondary
Fermented juice liquid, the particle diameter of wherein said Caulis et Folium Foeniculi is less than 100 mesh；
Step 4, the ferment in second time fruit juice liquid mixing that will obtain in step 3, boil with big fire under air-proof condition again
Boiling 5～10min, then regulating its brix value is 3～5 ° of Bx, the most again with little fire under stirring condition infusion 10～
15min obtains secondary infusion fruit juice liquid；
Step 5, by the secondary infusion fruit juice liquid that obtains in step 4 at temperature 140～145 DEG C instantaneous sterilizing 30～
45s, afterwards fill, obtain Sucus Pyri.
In one of them embodiment of the present invention, as preferably, in step one, by described pear flesh and peel pulverizing it is
10 mesh particles below.
In one of them embodiment of the present invention, as preferably, in step one, described carbohydrate is selected from natural fruit
Sugar, fruit juice concentrates, glucose or sucrose.
In one of them embodiment of the present invention, as preferably, in step one and step 4, natural fructose is all used to adjust
Joint brix value.
In one of them embodiment of the present invention, as preferably, in step one and step 4, described stirring condition is
Speed of agitator is 30～50rpm.
In one of them embodiment of the present invention, as preferably, in step one, described pears meat be pear, Chinese pear or
Apple-shape pear.
In one of them embodiment of the present invention, as preferably, after step 4, also include before step 5: to
Secondary infusion fruit juice liquid adds tea polyphenols 1～3 parts and citric acid 3～6 parts, carries out step 5 the most again.
The present invention also provides for a kind of concentrated Sucus Pyri, and described concentrated Sucus Pyri is prepared by arbitrary described method.
Embodiment 1
The preparation method of a kind of concentrated Sucus Pyri, comprises the steps:
Step one, pear sarcocarp and peel to be pulverized be 10 mesh particles below, adds afterwards and accounts for described pear flesh weight
The carbohydrate of 10wt% forms mixture, and the brix value using natural fructose to regulate this mixture again is 10 ° of Bx, so
Backward described mixture adds the pectase accounting for described mixture weight 0.03wt%, and in 40 DEG C of bottom fermentation 20min of temperature,
Obtain primary fermentation fruit juice liquid；Described carbohydrate is selected from natural fructose, fruit juice concentrates, glucose or sucrose.
In step 2, the primary fermentation fruit juice liquid first obtained in step one, addition accounts for the crystal sugar of its weight 5%, accounts for
The Sal of its weight 0.03%, account for the Radix Artemisia ordosicae liquid of its weight 3% and account for the Rhizoma Zingiberis Recens liquid of its weight 1%, utilizing big fire afterwards
The described fermented juice liquid obtained in step one is boiled, recycles little fire afterwards and obtain in stirring condition lower seal infusion 4h
Primary infusion fruit juice liquid, wherein, described Radix Artemisia ordosicae liquid is to cross the liquid that 50 mesh sieves obtain, described ginger liquid after Radix Artemisia ordosicae pulverizing
Body is that Rhizoma Zingiberis Recens is crossed the liquid that 30 mesh sieves obtain；
When step 3, the temperature of the primary infusion fruit juice liquid obtained in step 2 are down to less than 30 DEG C, at the beginning of described
Level infusion fruit juice liquid adds and accounts for described primary infusion fruit juice liquid weight 1～the Caulis et Folium Foeniculi of 2% and account for described primary infusion
The yeast of fruit juice liquid weight 0.03wt%, processes 60min afterwards at temperature 30 DEG C and obtains ferment in second time fruit juice liquid, its
Described in the particle diameter of Caulis et Folium Foeniculi less than 100 mesh；
Step 4, the ferment in second time fruit juice liquid mixing that will obtain in step 3, boil with big fire under air-proof condition again
Boiling 10min, then regulating its brix value is 5 ° of Bx, obtains secondary with little fire infusion 15min under stirring condition the most again
Infusion fruit juice liquid；
Step 5, in secondary infusion fruit juice liquid, add tea polyphenols 1 part and citric acid 3 parts；Afterwards by secondary infusion fruit
Instantaneous sterilizing 30s, the afterwards fill at temperature 140 DEG C of juice body, obtains Sucus Pyri.
Embodiment 2
The preparation method of a kind of concentrated Sucus Pyri, comprises the steps:
Step one, Chinese pear sarcocarp and peel to be pulverized be 10 mesh particles below, adds afterwards and accounts for described pear flesh weight
The carbohydrate of amount 25wt% forms mixture, and the brix value using natural fructose to regulate this mixture again is 25 ° of Bx,
Then in described mixture, add the pectase accounting for described mixture weight 0.05wt%, and in temperature 45 C bottom fermentation
40min, obtains primary fermentation fruit juice liquid；Described carbohydrate is selected from natural fructose, fruit juice concentrates, glucose or sugarcane
Sugar.
In step 2, the primary fermentation fruit juice liquid first obtained in step one add account for its weight 10% crystal sugar,
The Sal accounting for its weight 0.01%, the Radix Artemisia ordosicae liquid accounting for its weight 2% and account for the Rhizoma Zingiberis Recens liquid of its weight 0.5%, utilize afterwards
The described fermented juice liquid obtained in step one is boiled by big fire, recycles little fire afterwards in stirring condition lower seal infusion 3h
Obtaining primary infusion fruit juice liquid, wherein, described Radix Artemisia ordosicae liquid is to cross the liquid that 50 mesh sieves obtain, described life after Radix Artemisia ordosicae pulverizing
Rhizoma Zingiberis Recens liquid is that Rhizoma Zingiberis Recens is crossed the liquid that 30 mesh sieves obtain；
When step 3, the temperature of the primary infusion fruit juice liquid obtained in step 2 are down to less than 30 DEG C, at the beginning of described
Level infusion fruit juice liquid adds and accounts for the Caulis et Folium Foeniculi of described primary infusion fruit juice liquid weight 1% and account for described primary infusion fruit juice
The yeast of liquid weight 0.01wt%, processes 30min afterwards at temperature 25 DEG C and obtains ferment in second time fruit juice liquid, Qi Zhongsuo
State the particle diameter of Caulis et Folium Foeniculi less than 100 mesh；
Step 4, the ferment in second time fruit juice liquid mixing that will obtain in step 3, boil with big fire under air-proof condition again
Boiling 5min, then regulating its brix value is 3 ° of Bx, obtains secondary with little fire infusion 10min under stirring condition the most again and endures
Boil fruit juice liquid
Step 5, in secondary infusion fruit juice liquid, add tea polyphenols 3 parts and citric acid 6 parts；By secondary infusion fruit juice liquid
Body instantaneous sterilizing 45s, afterwards fill at temperature 1145 DEG C, obtains Sucus Pyri.
Embodiment 3
The preparation method of a kind of concentrated Sucus Pyri, comprises the steps:
Step one, apple-shape pear sarcocarp and peel to be pulverized be 10 mesh particles below, adds afterwards and accounts for described pear flesh weight
The carbohydrate of amount 17wt% forms mixture, and the brix value using natural fructose to regulate this mixture again is 18 ° of Bx,
Then in described mixture, add the pectase accounting for described mixture weight 0.04wt%, and in 42.5 DEG C of bottom fermentations of temperature
30min, obtains primary fermentation fruit juice liquid；Described carbohydrate is selected from natural fructose, fruit juice concentrates, glucose or sugarcane
Sugar.
In step 2, the primary fermentation fruit juice liquid first obtained in step one, addition accounts for the crystal sugar of its weight 7%, accounts for
The Sal of its weight 0.02%, account for the Radix Artemisia ordosicae liquid of its weight 2.5% and account for the Rhizoma Zingiberis Recens liquid of its weight 0.75%, utilizing afterwards
The described fermented juice liquid obtained in step one is boiled by big fire, recycles little fire afterwards in stirring condition lower seal infusion
3.5h obtains primary infusion fruit juice liquid, and wherein, described Radix Artemisia ordosicae liquid is to cross the liquid that 50 mesh sieves obtain, institute after Radix Artemisia ordosicae pulverizing
Stating Rhizoma Zingiberis Recens liquid is that Rhizoma Zingiberis Recens is crossed the liquid that 30 mesh sieves obtain；
When step 3, the temperature of the primary infusion fruit juice liquid obtained in step 2 are down to less than 30 DEG C, at the beginning of described
Level infusion fruit juice liquid adds and accounts for the Caulis et Folium Foeniculi of described primary infusion fruit juice liquid weight 1.5% and account for described primary infusion fruit
The yeast of juice body weight 0.02wt%, processes 45min afterwards at temperature 28 DEG C and obtains ferment in second time fruit juice liquid, wherein
The particle diameter of described Caulis et Folium Foeniculi is less than 100 mesh；
Step 4, the ferment in second time fruit juice liquid mixing that will obtain in step 3, boil with big fire under air-proof condition again
Boiling 8min, then regulating its brix value is 4 ° of Bx, obtains secondary with little fire infusion 12.5min under stirring condition the most again
Infusion fruit juice liquid；
Step 5, in secondary infusion fruit juice liquid, add tea polyphenols 2 parts and citric acid 4.5 parts；By secondary infusion fruit juice
Liquid instantaneous sterilizing 38s, afterwards fill at temperature 142.5 DEG C, obtains Sucus Pyri.
Module number described herein and treatment scale are used to the explanation of the simplification present invention.Sucus Pyri system to the present invention
The application of Preparation Method, modifications and variations will be readily apparent to persons skilled in the art.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed
Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details with shown here as the embodiment with description.
Claims (8)
1. the preparation method of a concentrated Sucus Pyri, it is characterised in that comprise the steps:
Step one, pear flesh and peel are pulverized, add the carbohydrate accounting for described pear flesh weight 10～25wt% afterwards
Form mixture, then the brix value regulating this mixture is 10～25 ° of Bx, then add in described mixture described in accounting for
The pectase of mixture weight 0.03～0.05wt%, and at temperature 40～45 DEG C, process 20～40min, obtain primary fermentation
Fruit juice liquid；
In step 2, the primary fermentation fruit juice liquid first obtained in step one, addition accounts for its weight 5～the crystal sugar of 10%, accounts for
Its weight 0.01～the Sal of 0.03%, account for its weight 2～the Radix Artemisia ordosicae liquid of 3% and account for its weight 0.5～ginger liquid of 1%
Body, utilizes big fire to be boiled by the described fermented juice liquid obtained in step one afterwards, recycles little fire afterwards in stirring condition
Lower seal infusion 3～4h obtains primary infusion fruit juice liquid, and wherein, described Radix Artemisia ordosicae liquid obtains for crossing 50 mesh sieves after being pulverized by Radix Artemisia ordosicae
The liquid arrived, described Rhizoma Zingiberis Recens liquid is that Rhizoma Zingiberis Recens is crossed the liquid that 30 mesh sieves obtain；
When step 3, the temperature of the primary infusion fruit juice liquid obtained in step 2 are down to less than 30 DEG C, endure to described primary
Boil fruit juice liquid adds and account for described primary infusion fruit juice liquid weight 1～the Caulis et Folium Foeniculi of 2% and account for described primary infusion fruit juice
The yeast of liquid weight 0.01～0.03wt%, processes 30～60min afterwards at temperature 25～30 DEG C and obtains ferment in second time
Fruit juice liquid, the particle diameter of wherein said Caulis et Folium Foeniculi is less than 100 mesh；
Step 4, the ferment in second time fruit juice liquid mixing that will obtain in step 3, under air-proof condition again with big fire boil 5～
10min, then regulating its brix value is 3～5 ° of Bx, obtains with the infusion 10～15min under stirring condition of little fire the most again
Secondary infusion fruit juice liquid；
Step 5, the secondary infusion fruit juice liquid instantaneous sterilizing 30～45s at temperature 140～145 DEG C that will obtain in step 4,
Fill afterwards, obtains Sucus Pyri.
2. the preparation method of concentrated Sucus Pyri as claimed in claim 1, it is characterised in that in step one, by described pear flesh and
It is 10 mesh particles below that peel is pulverized.
3. the preparation method of concentrated Sucus Pyri as claimed in claim 1, it is characterised in that in step one, described carbohydrate
Selected from natural fructose, fruit juice concentrates, glucose or sucrose.
4. the preparation method of concentrated Sucus Pyri as claimed in claim 1, it is characterised in that in step one and step 4, all use
Natural fructose regulation brix value.
5. the preparation method of concentrated Sucus Pyri as claimed in claim 1, it is characterised in that in step one and step 4, described in stir
It is 30～50rpm that the condition of mixing is speed of agitator.
6. the preparation method of concentrated Sucus Pyri as claimed in claim 1, it is characterised in that in step one, the kind of pears be pear,
Chinese pear or apple-shape pear.
7. the preparation method of concentrated Sucus Pyri as claimed in claim 1, it is characterised in that after step 4, before step 5
Also include: in secondary infusion fruit juice liquid, add tea polyphenols 1～3 parts and citric acid 3～6 parts, carry out step 5 the most again.
8. a concentrated Sucus Pyri, it is characterised in that described concentrated Sucus Pyri is prepared into by the arbitrary described method of claim 1 to 7
Arrive.
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| CN107637739A (en) * | 2017-11-10 | 2018-01-30 | 济源市千禧源饮品有限公司 | A kind of health drink and preparation method thereof |
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| CN109329829A (en) * | 2018-09-04 | 2019-02-15 | 姜方成 | A kind of fruit cream preparation process not adding preservative |
| CN109329828A (en) * | 2018-09-04 | 2019-02-15 | 姜方成 | Nine filter of one kind, nine refining fruit cream preparation process |
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