CN106360206A - Dateplum persimmon beverage and making method thereof - Google Patents
Dateplum persimmon beverage and making method thereof Download PDFInfo
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- CN106360206A CN106360206A CN201610696077.6A CN201610696077A CN106360206A CN 106360206 A CN106360206 A CN 106360206A CN 201610696077 A CN201610696077 A CN 201610696077A CN 106360206 A CN106360206 A CN 106360206A
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- dispyroris loti
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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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- 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
- A23L2/56—Flavouring or bittering agents
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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
- A23L2/52—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
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
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- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of drinks, and concretely relates to a Dateplum persimmon beverage and a making method thereof. The present situation that Dateplum persimmon only can be used as dried dates is changed, and is processed through combining an enzymatic hydrolysis technology, a centrifuge technology, a clarification technology and a membrane separation technology in order to make new beverage products which comprise a turbid Dateplum persimmon juice and a clear Dateplum persimmon juice, so new ways are brought for processing utilization of Dateplum persimmon and increment and synergy of Dateplum persimmon. The Dateplum persimmon beverage is divided into the turbid juice beverage and the clear juice beverage, and the turbid juice beverage and the clear juice beverage are respectively produced through the special method.
Description
First, technical field:
The present invention relates to beverage technology field is and in particular to a kind of Fructus Dispyroris Loti beverage and preparation method thereof.
2nd, background technology:
Fructus Dispyroris Loti, also known as Fructus Jujubae, Diospyros lotus Linn., milk Fructus Jujubae, Flos Caryophylli Fructus Jujubae, wild Fructus Kaki etc., is the fruit of Ebenaceae calamander, becomes
Ripe fruit contains starch and tannin, has astringent taste, therefore eats raw unsuitable excessive.Fructus Dispyroris Loti divides core and seedless 2 kinds, in Hebei, Shan
The ground such as west, Shanxi, Shandong are all distributed, wherein with the seedless Fructus Dispyroris Loti performance optimal of Hebei She County.Hebei She County seedless monarch move
The basic physical and chemical index of sub- dried fruitss is: moisture 31.67%, soluble sugar 37.0%, crude fibre 4.18%, content of starch
2.7%, tannin 0.98%, total acid 0.029%.
It is raw material production beverage with Fructus Dispyroris Loti, because starch, tannin content are higher in Fructus Dispyroris Loti, prepare Fructus Dispyroris Loti juice beverage
When, simple using making beating Filtration, crushing juice rate is low, and production cost is too high, and the starch filtering out easily combines and takes away some battalion
Form point, the Fructus Dispyroris Loti beverage nutrition content of preparation is low, additionally, starch is also easy to produce precipitation in the beverage, reduce beverage
Stability.The tannin containing in Fructus Dispyroris Loti, easily makes beverage produce astringent taste, also results in flocculation sediment simultaneously, affect beverage sense
Official's quality.
3rd, content of the invention
The present invention provides a kind of Fructus Dispyroris Loti beverage and preparation method thereof, that it changes Fructus Dispyroris Loti and does utilization only as Fructus Jujubae
Present situation, by the use in conjunction of zymolysis technique, centrifugal separation technology, clarification technique and membrane separation technique, Fructus Dispyroris Loti is processed into
Beverage new product, has produced the turbid juice of Fructus Dispyroris Loti and clear-juice beverage, has been that the processing and utilization of Fructus Dispyroris Loti brings with appreciating and enlarging
New approach.
For achieving the above object, the technical solution used in the present invention is: a kind of Fructus Dispyroris Loti beverage it is characterised in that: described
Fructus Dispyroris Loti beverage be divided into cloudy juice and clear-juice beverage.
Described cloudy juice includes following raw material: Fructus Dispyroris Loti turbid juice 640-670 part, sucrose 40-45 part, really
Glucose slurry 2-3 part, cyclamate 0.02-0.03 part, citric acid 1-2 part, malic acid 0.2-0.3 part, sodium citrate 0.3-0.4 part,
Sodium erythorbate 0.2-0.4 part, ethylmaltol 0.06-0.08 part, xanthan gum 1-2 part, sodium carboxymethyl cellulose 0.2-0.4
Part, Fructus Citri Limoniae essence 0.1-0.2 part, hazelnut flavor 0.03-0.04 part, essence for organi juice 0.01-0.02 part, date essence 0.01-
0.02 part.
Described clear-juice beverage includes following raw material: Fructus Dispyroris Loti clear juice 650-680 part, sucrose 40-50 part, fruit Portugal
Syrup 2-4 part, cyclamate 0.01-0.03 part, citric acid 1.5-2.5 part, malic acid 0.1-0.3 part, sodium citrate 0.2-0.5
Part, sodium erythorbate 0.1-0.3 part, ethylmaltol 0.05-0.1 part, Fructus Citri Limoniae essence 0.1-0.3 part, hazelnut flavor 0.02-
0.4 part, essence for organi juice 0.02-0.03 part, date essence 0.01-0.03 part.
A kind of preparation method of described Fructus Dispyroris Loti cloudy juice is:
1) prepare turbid juice: by after selected for ripe Fructus Dispyroris Loti fruit, cleaning, Fructus Dispyroris Loti fruit: the mass ratio=1:9 of water
Ratio making beating, in pulp, sarcocarp Task-size Controlling is in 0.2～0.3mm；Fructus Dispyroris Loti pulp is passed through pipe heat exchanger rapid
It is heated to 70 DEG C, pumps into constant temperature in gelatinization pot and process 10min, make starch gelatinization be easy to digest；By the pulp after gelatinizing through heat exchange
Device is cooled to 60 DEG C, pumps in liquefied pot, adds 0.1% α-amylase, in 60 DEG C of constant temperature enzymatic liquefaction 75min, so that monarch is moved
Starch transition in son is small dextrins and oligosaccharide；Pulp after liquefaction is cooled to 46 DEG C through heat exchanger, pumps into sugar
Change the saccharifying enzyme adding 0.1% in tank, 46 DEG C of constant temperature saccharifying 60min；Fructus Dispyroris Loti pulp after saccharifying mesh size 200 mesh
The horizontal screw centrifuge of (75 μm) is centrifugally separating to obtain the turbid juice of Fructus Dispyroris Loti, with 30～35 μm of the filter cloth coarse filtration in aperture, removes thick
Sarcocarp, then the filter cloth fine straining with 8～10 μm of aperture, must allocate and use turbid juice；
2) allocate: in step 1) sequentially add sucrose, high fructose syrup, cyclamate in the turbid juice that obtains, after stirring plus
Enter citric acid, malic acid, sodium citrate, sodium erythorbate, ethylmaltol, stirring；Then add and fully dissolved
Xanthan gum and sodium carboxymethyl cellulose, are eventually adding Fructus Citri Limoniae essence, hazelnut flavor, essence for organi juice and date essence, are sufficiently stirred for
Uniformly, standing hydration 30min；
3) homogenizing: homogenization pressure 35-40mpa, once, material homogenizing temperature is room temperature to homogenizing；
4) deaerate: devolatilization vacuum degree 0.05～0.06mpa, 40～45 DEG C of beverage temperature；
5) sterilize: by the beverage after degassing through 125 DEG C, the process of 15s ultra high temperature short time sterilization；
6) fill: carafe delivers to filling machine after bottle managing machine reason bottle, cleaning showers, dewatering, and the beverage after sterilization is cold
But carry out fill to 80-85 DEG C, and cover rapidly；
7) re-pasteurization, air-dry: canned plastic bottle pass through the machine of falling bottle reversing process, by beverage high temperature to carafe
Carry out the pasteurize of 60s with bottle cap, then reverse again through the machine of falling bottle, with from the beginning in bosh or spray tunnel
, to 38-40 DEG C, product is through checking qualified as Fructus Dispyroris Loti cloudy juice for water, fresh water (FW) sub-sectional cooling.
A kind of preparation method of described Fructus Dispyroris Loti clear-juice beverage is:
1) prepare clear juice: by after selected for ripe Fructus Dispyroris Loti fruit, cleaning, Fructus Dispyroris Loti fruit: the mass ratio=1:9 of water
Ratio making beating, in pulp, sarcocarp Task-size Controlling is in 0.2～0.3mm；Fructus Dispyroris Loti pulp is passed through pipe heat exchanger rapid
It is heated to 70 DEG C, pumps into constant temperature in gelatinization pot and process 10min, make starch gelatinization be easy to digest；By the pulp after gelatinizing through heat exchange
Device is cooled to 60 DEG C, pumps in liquefied pot, adds 0.1% α-amylase, in 60 DEG C of constant temperature enzymatic liquefaction 75min, so that monarch is moved
Starch transition in son is small dextrins and oligosaccharide；Pulp after liquefaction is cooled to 46 DEG C through heat exchanger, pumps into sugar
Change the saccharifying enzyme adding 0.1% in tank, 46 DEG C of constant temperature saccharifying 60min, the pulp after saccharifying continuously adds 0.15% fruit
Glue enzyme, 0.12% cellulase, 45 DEG C of constant temperature enzymolysis 1.5h, to decompose pectin, cellulose, subsequently use mesh size to be 400 mesh
(37 μm) horizontal screw centrifuge centrifugation extracting juice, then in fruit juice add 0.3kg/t shitosan stir rear chamber gentle and quiet put clear
Clear 2h, makes the aldehydes matter in shitosan and juice, protein flocculate, obtains clear juice through 1 μm of filtering with microporous membrane；
2) allocate: allotment: sequentially add sucrose, high fructose syrup, cyclamate by recipe requirements in clear juice, after stirring
Add citric acid, malic acid, sodium citrate, sodium erythorbate, ethylmaltol, stir；Be eventually adding Fructus Citri Limoniae essence,
Hazelnut flavor, essence for organi juice and date essence, stir, allotment standing hydration 30min in blend tank；
3) filter: 2 μm of Bag filters of the clear-juice beverage after standing hydration, filter by the insoluble solid introducing in sucrose
Impurity, it is to avoid naked eyes visible foreign in product, the semi-finished product beverage after filtration pumps into temporary storage tank caching；
4) sterilize: by the beverage after filtering through 125 DEG C, the process of 15s ultra high temperature short time sterilization；
5) fill: carafe delivers to filling machine after bottle managing machine reason bottle, cleaning showers, dewatering, and the beverage after sterilization is cold
But carry out fill to 80-85 DEG C, and cover rapidly；
6) re-pasteurization, air-dry: canned plastic bottle pass through the machine of falling bottle reversing process, by beverage high temperature to carafe
Carry out the pasteurize of 60s with bottle cap, then reverse again through the machine of falling bottle, with from the beginning in bosh or spray tunnel
, to 38-40 DEG C, product is through checking qualified as Fructus Dispyroris Loti clear-juice beverage for water, fresh water (FW) sub-sectional cooling.
Compared with prior art, the invention has the advantages that and effect:
1) present invention utilizes α-amylase, saccharifying enzyme double enzyme enzymolysis and pectase, cellulase complex enzyme zymohydrolysis technology, has
The starch having hydrolyzed in Fructus Dispyroris Loti of effect, pectin, cellulose, improve the utilization rate of raw material and the crushing juice rate of Fructus Dispyroris Loti；In conjunction with
Centrifugation, clarification and membrane separation technique, improve the stability of turbid juice and the clarity of clear juice, alleviate the astringent taste of beverage, effectively
Improve the quality of beverage.
2) processing and fabricating has gone out the turbid juice of Fructus Dispyroris Loti and clear-juice beverage new product, opens the new way of Fructus Dispyroris Loti sale.
3) present invention solves Starch Conversion well using α-amylase, the double enzyme resolving tech of saccharifying enzyme is glucose
Problem, improves the utilization rate of raw material；Using pectase and cellulase complex enzyme zymohydrolysis technology, solve well pectin and
The problem that cellulose decomposes simultaneously, improves crushing juice rate and clarity；Using shitosan clarification and membrane separation technique, effectively go
Except tannin and protein, reduce the astringent taste of beverage, improve the clarity of beverage.The turbid juice of Fructus Dispyroris Loti being produced using this method
Beverage stability is good, and clear-juice beverage transparency is high, and Fructus Dispyroris Loti local flavor typical case.
4th, brief description
Fig. 1 is the impact to Fructus Dispyroris Loti crushing juice rate for the pectase dosage；
Fig. 2 is the impact to Fructus Dispyroris Loti crushing juice rate for the cellulase dosage；
Fig. 3 is the impact to Fructus Dispyroris Loti crushing juice rate for the compound enzyme dosage；
Fig. 4 is the impact to Fructus Dispyroris Loti crushing juice rate for the complex enzyme zymohydrolysis time；
Fig. 5 is the impact to Fructus Dispyroris Loti crushing juice rate for the complex enzyme zymohydrolysis temperature；
Fig. 6 is the response surface of compound enzyme dosage and enzymolysis time reciprocal effect Fructus Dispyroris Loti crushing juice rate；
Fig. 7 is the equal pitch contour of compound enzyme dosage and enzymolysis time reciprocal effect Fructus Dispyroris Loti crushing juice rate；
Fig. 8 is the response surface of compound enzyme dosage and hydrolysis temperature reciprocal effect Fructus Dispyroris Loti crushing juice rate；
Fig. 9 is the equal pitch contour of compound enzyme dosage and hydrolysis temperature reciprocal effect Fructus Dispyroris Loti crushing juice rate；
Figure 10 is the response surface of enzymolysis time and hydrolysis temperature reciprocal effect Fructus Dispyroris Loti crushing juice rate；
Figure 11 is the equal pitch contour of enzymolysis time and hydrolysis temperature reciprocal effect Fructus Dispyroris Loti crushing juice rate；
Figure 12 is the impact to Fructus Dispyroris Loti clear juice light transmittance and colourity for the shitosan addition.
5th, specific embodiment
Technical scheme is further limited with reference to specific embodiment:
Embodiment one:
A kind of Fructus Dispyroris Loti beverage, described Fructus Dispyroris Loti beverage is divided into cloudy juice and clear-juice beverage.
Described cloudy juice includes following raw material: 640 parts of the turbid juice of Fructus Dispyroris Loti, 40 parts of sucrose, high fructose syrup 2
Part, 0.02 part of cyclamate, 1 part of citric acid, 0.2 part of malic acid, 0.3 part of sodium citrate, 0.2 part of sodium erythorbate, ethyl wheat
0.06 part of bud phenol, 1 part of xanthan gum, 0.2 part of sodium carboxymethyl cellulose, 0.1 part of Fructus Citri Limoniae essence, 0.03 part of hazelnut flavor, orange juice is fragrant
0.01 part of essence, 0.01 part of date essence.
Described clear-juice beverage includes following raw material: Fructus Dispyroris Loti clear-juice beverage formula: 650 parts of Fructus Dispyroris Loti clear juice,
40 parts of sucrose, 2 parts of high fructose syrup, 0.01 part of cyclamate, 1.5 parts of citric acid, 0.1 part of malic acid, 0.2 part of sodium citrate, different anti-
0.1 part of bad hematic acid sodium, 0.05 part of ethylmaltol, 0.1 part of Fructus Citri Limoniae essence, 0.02 part of hazelnut flavor, 0.02 part of essence for organi juice, sea
0.01 part of Fructus Jujubae essence.
A kind of preparation method of Fructus Dispyroris Loti cloudy juice is:
1) prepare turbid juice: by after selected for ripe Fructus Dispyroris Loti fruit, cleaning, Fructus Dispyroris Loti fruit: the mass ratio=1:9 of water
Ratio making beating, in pulp, sarcocarp Task-size Controlling is in 0.2～0.3mm；Fructus Dispyroris Loti pulp is passed through pipe heat exchanger rapid
It is heated to 70 DEG C, pumps into constant temperature in gelatinization pot and process 10min, make starch gelatinization be easy to digest；By the pulp after gelatinizing through heat exchange
Device is cooled to 60 DEG C, pumps in liquefied pot, adds the α-amylase of 0.1% (m/m), in 60 DEG C of constant temperature enzymatic liquefaction 75min, makes
Starch transition in Fructus Dispyroris Loti is small dextrins and oligosaccharide etc.；Pulp after liquefaction is cooled to 46 DEG C through heat exchanger,
Pump in saccharifying tank, add the saccharifying enzyme of 0.1% (m/m), 46 DEG C of constant temperature saccharifying 60min；Fructus Dispyroris Loti pulp sieve after saccharifying
The horizontal screw centrifuge of screen distance 200 mesh (75 μm) is centrifugally separating to obtain the turbid juice of Fructus Dispyroris Loti, with 30～35 μm of the filter cloth coarse filtration in aperture,
Remove thick sarcocarp, then the filter cloth fine straining with 8～10 μm of aperture, must allocate and use turbid juice；
2) allocate: in step 1) sequentially add sucrose, high fructose syrup, cyclamate in the turbid juice that obtains, after stirring plus
Enter citric acid, malic acid, sodium citrate, sodium erythorbate, ethylmaltol, stirring；Then add and fully dissolved
Xanthan gum and sodium carboxymethyl cellulose, are eventually adding Fructus Citri Limoniae essence, hazelnut flavor, essence for organi juice and date essence, are sufficiently stirred for
Uniformly, standing hydration 30min.
3) homogenizing: homogenization pressure 35-40mpa, once, material homogenizing temperature is room temperature to homogenizing；
4) deaerate: devolatilization vacuum degree 0.05～0.06mpa, 40～45 DEG C of beverage temperature；
5) sterilize: by the beverage after degassing through 125 DEG C, the process of 15s ultra high temperature short time sterilization；
6) fill: carafe delivers to filling machine after bottle managing machine reason bottle, cleaning showers, dewatering, and the beverage after sterilization is cold
But carry out fill to 80-85 DEG C, and cover rapidly；
7) re-pasteurization, air-dry: canned plastic bottle pass through the machine of falling bottle reversing process, by beverage high temperature to carafe
Carry out the pasteurize of 60s with bottle cap, then reverse again through the machine of falling bottle, with from the beginning in bosh or spray tunnel
, to 38-40 DEG C, product is through checking qualified as Fructus Dispyroris Loti cloudy juice for water, fresh water (FW) sub-sectional cooling.
A kind of preparation method of Fructus Dispyroris Loti clear-juice beverage is:
1) prepare clear juice: by after selected for ripe Fructus Dispyroris Loti fruit, cleaning, Fructus Dispyroris Loti fruit: the mass ratio=1:9 of water
Ratio making beating, in pulp, sarcocarp Task-size Controlling is in 0.2～0.3mm；Fructus Dispyroris Loti pulp is passed through pipe heat exchanger rapid
It is heated to 70 DEG C, pumps into constant temperature in gelatinization pot and process 10min, make starch gelatinization be easy to digest；By the pulp after gelatinizing through heat exchange
Device is cooled to 60 DEG C, pumps in liquefied pot, adds the α-amylase of 0.1% (m/m), in 60 DEG C of constant temperature enzymatic liquefaction 75min, makes
Starch transition in Fructus Dispyroris Loti is small dextrins and oligosaccharide etc.；Pulp after liquefaction is cooled to 46 DEG C through heat exchanger,
Pump in saccharifying tank, add the saccharifying enzyme of 0.1% (m/m), 46 DEG C of constant temperature saccharifying 60min, continue to add in the pulp after saccharifying
Enter pectase, the cellulase of 0.12% (m/m) of 0.15% (m/m), 45 DEG C of constant temperature enzymolysis 1.5h are to decompose pectin, fiber
Element, subsequently uses the horizontal screw centrifuge that mesh size is 400 mesh (37 μm) to be centrifuged extracting juice, then the shell adding 0.3kg/t in fruit juice
Polysaccharide stirs, and rear chamber is gentle and quiet to put clarification 2h, so that the aldehydes matter in shitosan and juice, protein is flocculated, through 1 μm of micropore
Membrane filtration obtains clear juice；
2) allocate: sequentially add sucrose, high fructose syrup, cyclamate by recipe requirements in clear juice, be stirring evenly and then adding into
Citric acid, malic acid, sodium citrate, sodium erythorbate, ethylmaltol, stir；It is eventually adding Fructus Citri Limoniae essence, Semen coryli heterophyllae
Essence, essence for organi juice and date essence, stir, allotment standing hydration 30min in blend tank；
3) filter: 2 μm of Bag filters of the clear-juice beverage after standing hydration, filter by the insoluble solid introducing in sucrose
Impurity, it is to avoid naked eyes visible foreign in product, the semi-finished product beverage after filtration pumps into temporary storage tank caching；
4) sterilize: by the beverage after filtering through 125 DEG C, the process of 15s ultra high temperature short time sterilization；
5) fill: carafe delivers to filling machine after bottle managing machine reason bottle, cleaning showers, dewatering, and the beverage after sterilization is cold
But carry out fill to 80-85 DEG C, and cover rapidly；
6) re-pasteurization, air-dry: canned plastic bottle pass through the machine of falling bottle reversing process, by beverage high temperature to carafe
Carry out the pasteurize of 60s with bottle cap, then reverse again through the machine of falling bottle, with from the beginning in bosh or spray tunnel
, to 38-40 DEG C, product is through checking qualified as Fructus Dispyroris Loti clear-juice beverage for water, fresh water (FW) sub-sectional cooling.
Embodiment two:
A kind of Fructus Dispyroris Loti beverage, described Fructus Dispyroris Loti beverage is divided into cloudy juice and clear-juice beverage.
Described cloudy juice includes following raw material: 670 parts of the turbid juice of Fructus Dispyroris Loti, 45 parts of sucrose, high fructose syrup 3
Part, 0.03 part of cyclamate, 2 parts of citric acid, 0.3 part of malic acid, 0.4 part of sodium citrate, 0.4 part of sodium erythorbate, ethyl wheat
0.08 part of bud phenol, 2 parts of xanthan gum, 0.4 part of sodium carboxymethyl cellulose, 0.2 part of Fructus Citri Limoniae essence, 0.04 part of hazelnut flavor, orange juice is fragrant
0.02 part of essence, 0.02 part of date essence.
Described clear-juice beverage includes following raw material: Fructus Dispyroris Loti clear-juice beverage formula: 680 parts of Fructus Dispyroris Loti clear juice,
50 parts of sucrose, 4 parts of high fructose syrup, 0.03 part of cyclamate, 2.5 parts of citric acid, 0.3 part of malic acid, 0.5 part of sodium citrate, different anti-
0.3 part of bad hematic acid sodium, 0.1 part of ethylmaltol, Fructus Citri Limoniae essence 0.1-0.3 part, 0.4 part of hazelnut flavor, essence for organi juice 0.03
Part, 0.03 part of date essence.
A kind of preparation method of Fructus Dispyroris Loti cloudy juice is:
1) prepare turbid juice: by after selected for ripe Fructus Dispyroris Loti fruit, cleaning, Fructus Dispyroris Loti fruit: the mass ratio=1:9 of water
Ratio making beating, in pulp, sarcocarp Task-size Controlling is in 0.2～0.3mm；Fructus Dispyroris Loti pulp is passed through pipe heat exchanger rapid
It is heated to 70 DEG C, pumps into constant temperature in gelatinization pot and process 10min, make starch gelatinization be easy to digest；By the pulp after gelatinizing through heat exchange
Device is cooled to 60 DEG C, pumps in liquefied pot, adds the α-amylase of 0.1% (m/m), in 60 DEG C of constant temperature enzymatic liquefaction 75min, makes
Starch transition in Fructus Dispyroris Loti is small dextrins and oligosaccharide etc.；Pulp after liquefaction is cooled to 46 DEG C through heat exchanger,
Pump in saccharifying tank, add the saccharifying enzyme of 0.1% (m/m), 46 DEG C of constant temperature saccharifying 60min；Fructus Dispyroris Loti pulp sieve after saccharifying
The horizontal screw centrifuge of screen distance 200 mesh (75 μm) is centrifugally separating to obtain the turbid juice of Fructus Dispyroris Loti, with 30～35 μm of the filter cloth coarse filtration in aperture,
Remove thick sarcocarp, then the filter cloth fine straining with 8～10 μm of aperture, must allocate and use turbid juice；
2) allocate: in step 1) sequentially add sucrose, high fructose syrup, cyclamate in the turbid juice that obtains, after stirring plus
Enter citric acid, malic acid, sodium citrate, sodium erythorbate, ethylmaltol, stirring；Then add and fully dissolved
Xanthan gum and sodium carboxymethyl cellulose, are eventually adding Fructus Citri Limoniae essence, hazelnut flavor, essence for organi juice and date essence, are sufficiently stirred for
Uniformly, standing hydration 30min.
3) homogenizing: homogenization pressure 35-40mpa, once, material homogenizing temperature is room temperature to homogenizing；
4) deaerate: devolatilization vacuum degree 0.05～0.06mpa, 40～45 DEG C of beverage temperature；
5) sterilize: by the beverage after degassing through 125 DEG C, the process of 15s ultra high temperature short time sterilization；
6) fill: carafe delivers to filling machine after bottle managing machine reason bottle, cleaning showers, dewatering, and the beverage after sterilization is cold
But carry out fill to 80-85 DEG C, and cover rapidly；
7) re-pasteurization, air-dry: canned plastic bottle pass through the machine of falling bottle reversing process, by beverage high temperature to carafe
Carry out the pasteurize of 60s with bottle cap, then reverse again through the machine of falling bottle, with from the beginning in bosh or spray tunnel
, to 38-40 DEG C, product is through checking qualified as Fructus Dispyroris Loti cloudy juice for water, fresh water (FW) sub-sectional cooling.
A kind of preparation method of Fructus Dispyroris Loti clear-juice beverage is:
1) prepare clear juice: by after selected for ripe Fructus Dispyroris Loti fruit, cleaning, Fructus Dispyroris Loti fruit: the mass ratio=1:9 of water
Ratio making beating, in pulp, sarcocarp Task-size Controlling is in 0.2～0.3mm；Fructus Dispyroris Loti pulp is passed through pipe heat exchanger rapid
It is heated to 70 DEG C, pumps into constant temperature in gelatinization pot and process 10min, make starch gelatinization be easy to digest；By the pulp after gelatinizing through heat exchange
Device is cooled to 60 DEG C, pumps in liquefied pot, adds the α-amylase of 0.1% (m/m), in 60 DEG C of constant temperature enzymatic liquefaction 75min, makes
Starch transition in Fructus Dispyroris Loti is small dextrins and oligosaccharide etc.；Pulp after liquefaction is cooled to 46 DEG C through heat exchanger,
Pump in saccharifying tank, add the saccharifying enzyme of 0.1% (m/m), 46 DEG C of constant temperature saccharifying 60min, continue to add in the pulp after saccharifying
Enter pectase, the cellulase of 0.12% (m/m) of 0.15% (m/m), 45 DEG C of constant temperature enzymolysis 1.5h are to decompose pectin, fiber
Element, subsequently uses the horizontal screw centrifuge that mesh size is 400 mesh (37 μm) to be centrifuged extracting juice, then the shell adding 0.3kg/t in fruit juice
Polysaccharide stirs, and rear chamber is gentle and quiet to put clarification 2h, so that the aldehydes matter in shitosan and juice, protein is flocculated, through 1 μm of micropore
Membrane filtration obtains clear juice；
2) allocate: sequentially add sucrose, high fructose syrup, cyclamate by recipe requirements in clear juice, be stirring evenly and then adding into
Citric acid, malic acid, sodium citrate, sodium erythorbate, ethylmaltol, stir；It is eventually adding Fructus Citri Limoniae essence, Semen coryli heterophyllae
Essence, essence for organi juice and date essence, stir, allotment standing hydration 30min in blend tank；
3) filter: 2 μm of Bag filters of the clear-juice beverage after standing hydration, filter by the insoluble solid introducing in sucrose
Impurity, it is to avoid naked eyes visible foreign in product, the semi-finished product beverage after filtration pumps into temporary storage tank caching；
4) sterilize: by the beverage after filtering through 125 DEG C, the process of 15s ultra high temperature short time sterilization；
5) fill: carafe delivers to filling machine after bottle managing machine reason bottle, cleaning showers, dewatering, and the beverage after sterilization is cold
But carry out fill to 80-85 DEG C, and cover rapidly；
6) re-pasteurization, air-dry: canned plastic bottle pass through the machine of falling bottle reversing process, by beverage high temperature to carafe
Carry out the pasteurize of 60s with bottle cap, then reverse again through the machine of falling bottle, with from the beginning in bosh or spray tunnel
, to 38-40 DEG C, product is through checking qualified as Fructus Dispyroris Loti clear-juice beverage for water, fresh water (FW) sub-sectional cooling.
Embodiment three:
A kind of Fructus Dispyroris Loti beverage, described Fructus Dispyroris Loti beverage is divided into cloudy juice and clear-juice beverage.
Described cloudy juice includes following raw material: 667 parts of the turbid juice of Fructus Dispyroris Loti, 45 parts of sucrose, high fructose syrup 2
Part, 0.022 part of cyclamate, 1.3 parts of citric acid, 0.2 part of malic acid, 0.3 part of sodium citrate, 0.2 part of sodium erythorbate, ethyl
0.06 part of maltol, 1 part of xanthan gum, 0.2 part of sodium carboxymethyl cellulose, 0.1 part of Fructus Citri Limoniae essence, 0.03 part of hazelnut flavor, orange juice
0.01 part of essence, 0.01 part of date essence.
Described clear-juice beverage includes following raw material: Fructus Dispyroris Loti clear-juice beverage formula: 667 parts of Fructus Dispyroris Loti clear juice,
43 parts of sucrose, 2 parts of high fructose syrup, 0.012 part of cyclamate, 2 parts of citric acid, 0.12 part of malic acid, 0.2 part of sodium citrate, different anti-
0.1 part of bad hematic acid sodium, 0.05 part of ethylmaltol, 0.1 part of Fructus Citri Limoniae essence, 0.02 part of hazelnut flavor, 0.02 part of essence for organi juice, sea
0.01 part of Fructus Jujubae essence.
A kind of preparation method of Fructus Dispyroris Loti cloudy juice is:
1) prepare turbid juice: by after selected for ripe Fructus Dispyroris Loti fruit, cleaning, Fructus Dispyroris Loti fruit: the mass ratio=1:9 of water
Ratio making beating, in pulp, sarcocarp Task-size Controlling is in 0.2～0.3mm；Fructus Dispyroris Loti pulp is passed through pipe heat exchanger rapid
It is heated to 70 DEG C, pumps into constant temperature in gelatinization pot and process 10min, make starch gelatinization be easy to digest；By the pulp after gelatinizing through heat exchange
Device is cooled to 60 DEG C, pumps in liquefied pot, adds the α-amylase of 0.1% (m/m), in 60 DEG C of constant temperature enzymatic liquefaction 75min, makes
Starch transition in Fructus Dispyroris Loti is small dextrins and oligosaccharide etc.；Pulp after liquefaction is cooled to 46 DEG C through heat exchanger,
Pump in saccharifying tank, add the saccharifying enzyme of 0.1% (m/m), 46 DEG C of constant temperature saccharifying 60min；Fructus Dispyroris Loti pulp sieve after saccharifying
The horizontal screw centrifuge of screen distance 200 mesh (75 μm) is centrifugally separating to obtain the turbid juice of Fructus Dispyroris Loti, with 30～35 μm of the filter cloth coarse filtration in aperture,
Remove thick sarcocarp, then the filter cloth fine straining with 8～10 μm of aperture, must allocate and use turbid juice；
2) allocate: in step 1) sequentially add sucrose, high fructose syrup, cyclamate in the turbid juice that obtains, after stirring plus
Enter citric acid, malic acid, sodium citrate, sodium erythorbate, ethylmaltol, stirring；Then add and fully dissolved
Xanthan gum and sodium carboxymethyl cellulose, are eventually adding Fructus Citri Limoniae essence, hazelnut flavor, essence for organi juice and date essence, are sufficiently stirred for
Uniformly, standing hydration 30min.
3) homogenizing: homogenization pressure 35-40mpa, once, material homogenizing temperature is room temperature to homogenizing；
4) deaerate: devolatilization vacuum degree 0.05～0.06mpa, 40～45 DEG C of beverage temperature；
5) sterilize: by the beverage after degassing through 125 DEG C, the process of 15s ultra high temperature short time sterilization；
6) fill: carafe delivers to filling machine after bottle managing machine reason bottle, cleaning showers, dewatering, and the beverage after sterilization is cold
But carry out fill to 80-85 DEG C, and cover rapidly；
7) re-pasteurization, air-dry: canned plastic bottle pass through the machine of falling bottle reversing process, by beverage high temperature to carafe
Carry out the pasteurize of 60s with bottle cap, then reverse again through the machine of falling bottle, with from the beginning in bosh or spray tunnel
, to 38-40 DEG C, product is through checking qualified as Fructus Dispyroris Loti cloudy juice for water, fresh water (FW) sub-sectional cooling.
A kind of preparation method of Fructus Dispyroris Loti clear-juice beverage is:
1) prepare clear juice: by after selected for ripe Fructus Dispyroris Loti fruit, cleaning, Fructus Dispyroris Loti fruit: the mass ratio=1:9 of water
Ratio making beating, in pulp, sarcocarp Task-size Controlling is in 0.2～0.3mm；Fructus Dispyroris Loti pulp is passed through pipe heat exchanger rapid
It is heated to 70 DEG C, pumps into constant temperature in gelatinization pot and process 10min, make starch gelatinization be easy to digest；By the pulp after gelatinizing through heat exchange
Device is cooled to 60 DEG C, pumps in liquefied pot, adds the α-amylase of 0.1% (m/m), in 60 DEG C of constant temperature enzymatic liquefaction 75min, makes
Starch transition in Fructus Dispyroris Loti is small dextrins and oligosaccharide etc.；Pulp after liquefaction is cooled to 46 DEG C through heat exchanger,
Pump in saccharifying tank, add the saccharifying enzyme of 0.1% (m/m), 46 DEG C of constant temperature saccharifying 60min, continue to add in the pulp after saccharifying
Enter pectase, the cellulase of 0.12% (m/m) of 0.15% (m/m), 45 DEG C of constant temperature enzymolysis 1.5h are to decompose pectin, fiber
Element, subsequently uses the horizontal screw centrifuge that mesh size is 400 mesh (37 μm) to be centrifuged extracting juice, then the shell adding 0.3kg/t in fruit juice
Polysaccharide stirs, and rear chamber is gentle and quiet to put clarification 2h, so that the aldehydes matter in shitosan and juice, protein is flocculated, through 1 μm of micropore
Membrane filtration obtains clear juice；
2) allocate: sequentially add sucrose, high fructose syrup, cyclamate by recipe requirements in clear juice, be stirring evenly and then adding into
Citric acid, malic acid, sodium citrate, sodium erythorbate, ethylmaltol, stir；It is eventually adding Fructus Citri Limoniae essence, Semen coryli heterophyllae
Essence, essence for organi juice and date essence, stir, allotment standing hydration 30min in blend tank；
3) filter: 2 μm of Bag filters of the clear-juice beverage after standing hydration, filter by the insoluble solid introducing in sucrose
Impurity, it is to avoid naked eyes visible foreign in product, the semi-finished product beverage after filtration pumps into temporary storage tank caching；
4) sterilize: by the beverage after filtering through 125 DEG C, the process of 15s ultra high temperature short time sterilization；
5) fill: carafe delivers to filling machine after bottle managing machine reason bottle, cleaning showers, dewatering, and the beverage after sterilization is cold
But carry out fill to 80-85 DEG C, and cover rapidly；
6) re-pasteurization, air-dry: canned plastic bottle pass through the machine of falling bottle reversing process, by beverage high temperature to carafe
Carry out the pasteurize of 60s with bottle cap, then reverse again through the machine of falling bottle, with from the beginning in bosh or spray tunnel
, to 38-40 DEG C, product is through checking qualified as Fructus Dispyroris Loti clear-juice beverage for water, fresh water (FW) sub-sectional cooling.
The mentality of designing of the present invention is: is solved using zymolysis technique in Fructus Dispyroris Loti because of starch, pectin, content of cellulose relatively
High and raw material availability is low when making to squeeze the juice, crushing juice rate is low, and easily cause the problem of beverage precipitation；Gone using shitosan clarification technique
Except the part tannin in fruit juice, protein, recycle micro-pore-film filtration to remove other macromolecular substances, improve the clear of clear-juice beverage
Clear degree.Using above technology, can make and provide the turbid juice of typical flavour characteristic Fructus Dispyroris Loti and clear juice drink with Fructus Dispyroris Loti as raw material
Material.
The present invention utilizes pectin and cellulose in pectase and cellulase combinative enzyme hydrolysis Fructus Dispyroris Loti fruit, after enzymolysis
Pulp mesh size be that the horizontal screw centrifuge of 400 mesh (37 μm) is centrifuged extracting juice, and through 25 μm of filter-cloth filtering, then gathered with shell
Sugared clarifying treatment must be allocated and be used clear juice, and this method effectively reduces the content of polyphenol and protein in fruit juice, improves fruit juice
Clarity, and improve the astringent taste of beverage.
The clear juice that the turbid juice being obtained with dual-enzyme hydrolysis method and compound enzyme obtain with reference to shitosan clarifying treatment, mixes monarch and moves
The turbid juice of son, clear-juice beverage new product.
Specific experiment includes:
(1) supplementary material
Fructus Dispyroris Loti: using the seedless Fructus Dispyroris Loti in Hebei She County and periphery producing region be raw material, collection period be late October to November
The first tenday period of a month, Fructus Dispyroris Loti natural after-ripening in the tree, now fruit is fully ripe and non-drying shrinkage, fruit face atropurpureuss, moisture are sufficient.Hebei relates to
County's seedless Fructus Dispyroris Loti this physical and chemical index of butt is: moisture 31.67%, soluble sugar 37.0%, content of starch 2.7%, slightly
Fiber 4.18%, tannin 0.98%, total acid 0.029%.
Fresh water (FW): tap water is preprocessed, sand filtration, activated carbon adsorption, the water after sterilization and first-stage reverse osmosis；Colourless nothing
Taste, free from admixture；Without chlorine residue；Ph 6.5～7.5；Electrical conductivity 35～45 μ s/cm.Cleaning for equipment and the previous cleaning of bottle, lid.
Pure water: two-pass reverse osmosis water, use for beverages such as the immersion of Fructus Dispyroris Loti, the dilution of Fructus Dispyroris Loti juice, adjuvant dissolvings
Water and the cleaning of bottle, lid.Limpid tasteless, free from admixture, chlorine residue is 0mg/l, ph value 5.2～7.0, electrical conductivity ＜ 4.5 μ s/cm.
Adjuvant: in beverage production, required major auxiliary burden is shown in Table 1.
Table 1 Fructus Dispyroris Loti juice beverage adjuvant
| Title | Specification/grade/numbering | Manufacturer | |
| 1 | Sucrose | Top grade | Yunnan Funing Yong Xin sugar industry company limited |
| 2 | Citric acid | Food stage | Weifang Ensign Industry Co., Ltd, |
| 3 | Sodium erythorbate | Food stage content >=98% | Qin YivcNa company limited of Jiangxi Dexing city hundred |
| 4 | Sodium citrate | Food stage | Xuzhou Tian Jia chemical industry Food Co., Ltd |
| 5 | L malic acid | Food stage | Chemical Industry Company of Yangdong County of Guangdong Province |
| 6 | High fructose syrup | Food stage | Zhengzhou Tian Shuan Year food additive company limited |
| 7 | Cyclamate | Food stage | Jin Tian enterprise (Nanjing) company limited |
| 8 | Xanthan gum | Food stage | Zibo Deosen Biochemical Ltd. |
| 9 | Ethylmaltol | Flavorant | Aipu Food Industry Co., Ltd., Shanghai |
| 10 | Sodium carboxymethyl cellulose | Food stage | Henan east Hue chemical product company limited |
| 11 | Fructus Citri Limoniae essence | Edible essence | Hao Si graceful (Tianjin) essence company limited |
| 12 | Date essence | Edible essence | Hao Si graceful (Tianjin) essence company limited |
| 13 | Hazelnut flavor | Edible essence | Hao Si graceful (Tianjin) essence company limited |
| 14 | Essence for organi juice | Edible essence | Guangdong is along big food seasoning company limited |
| 15 | α-amylase | Enzyme activity >=3700u/g | The extensive and profound in meaning bio tech ltd in Beijing |
| 16 | Saccharifying enzyme | Enzyme activity >=10000u/g | The extensive and profound in meaning bio tech ltd in Beijing |
| 17 | Pectase | Enzyme activity >=30000u/g | Aladdin reagent (Shanghai) Co., Ltd. |
| 18 | Cellulase | Enzyme activity >=10000u/g | Aladdin reagent (Shanghai) Co., Ltd. |
| 19 | Shitosan | Food stage | Henan Run Cheng chemical products company limited |
(2) impact to Fructus Dispyroris Loti crushing juice rate for the single pectase dosage
Take fresh seedless Fructus Dispyroris Loti, weigh seedless Fructus Dispyroris Loti and pure water according to material water quality than 1:9, pull an oar to pasty state,
Take appropriate Fructus Jujubae to starch 8 parts, be separately added into 0,0.05,0.1,0.15,0.2,0.25,0.3,0.4g/100g pectase, water at 45 DEG C
Bath enzymolysis 1.5h, squeezes extracting juice, its crushing juice rate is shown in Fig. 1 with the change of pectase dosage.When pectase dosage is 0.2g/100g,
Crushing juice rate is maximum, is 69.05%.
(3) pectase and cellulase compounding compare the impact of Fructus Dispyroris Loti crushing juice rate
Fixing pectase dosage in Fructus Jujubae slurry is 0.2g/100g, then be separately added into 0,0.04,0.08,0.12,0.16,
0.2nd, 0.24g/100g cellulase, digests 1.5h in 45 DEG C, and its crushing juice rate is shown in Fig. 2 with the change of cellulase dosage.Fiber
The suitable dosage of plain enzyme is 0.16g/100g, and when that is, the pectase suitable proportion compound with it is 5:4, crushing juice rate is to the maximum
69.98%.
(4) impact to Fructus Dispyroris Loti crushing juice rate for the compound enzyme dosage
Pectase and cellulase press suitable proportion and are compounded, and take 8 parts of Fructus Jujubae slurry, be separately added into 0,0.07,0.14,0.12,
0.28th, 0.35,0.42,0.49g/100g compound enzyme, water enzyme digestion 1.5h at 45 DEG C, squeeze extracting juice, crushing juice rate and compound enzyme
Fig. 3 is shown in the change of dosage.The suitable dosage of compound enzyme is 0.28g/100g, and now crushing juice rate is maximum, is 69.3%.
(5) impact to Fructus Dispyroris Loti crushing juice rate for the complex enzyme zymohydrolysis time
Take Fructus Jujubae to starch 7 parts, add the compound enzyme of 0.28g/100g, at 45 DEG C respectively water enzyme digestion 0,0.5,1,1.5,2,
2.5th, 4h, squeezes extracting juice, and the variation relation of crushing juice rate and enzymolysis time is shown in Fig. 4.During enzymolysis 1.5h, crushing juice rate is to the maximum
68.17%.
(6) impact to Fructus Dispyroris Loti crushing juice rate for the complex enzyme zymohydrolysis temperature
Take Fructus Jujubae to starch 6 parts, add the compound enzyme of 0.28g/100g, when 25,30,35,40,45,50 DEG C of water enzyme digestions
1.5h, squeezes extracting juice, and the relation of crushing juice rate and hydrolysis temperature is shown in Fig. 5.During 45 DEG C of enzymolysis, crushing juice rate is 69.36% to the maximum.
(7) bbd response phase method optimizes complex enzyme zymohydrolysis process conditions
On the basis of above-mentioned enzymolysis single factor experiment, determine factor level scope, with experimental design expert (design-
Expert.v8.0.6) set up model, with compound enzyme addition, hydrolysis temperature, 3 factors of enzymolysis time as independent variable, Fructus Dispyroris Loti
Slurry crushing juice rate is response value, designs Three factors-levels response surface analysis experiment, optimizes enzymolysis process condition, and factor level is shown in Table
2.Optimization experiment response value is shown in Table 3, and the results of analysis of variance is shown in Table 4, and Fig. 6, Fig. 7, Fig. 8, Fig. 9, figure are met personally in reciprocal action and response
10th, Figure 11, fruit juice constituents change is shown in Table 5.
2 response surface of table factor level encodes
Regression fit is carried out by experimental result, obtains the regression equation with crushing juice rate as response value: crushing juice rate (%)=
69.04+1.22a+0.60b+1.22c-0.50ab-1.55ac-1.48a2-0.57b2-1.40c2, wherein optimum enzymolysis condition is:
Compound enzyme enzyme concentration (a) 0.32g/100g；Enzymolysis time (b) 1.57h；45.67 DEG C of hydrolysis temperature (c).Significance inspection by table 4
Test and understand, a, b, c, ac, a2、c2Corresponding p value is less than 0.01, and impact is extremely notable；ab、b2Corresponding p value is less than 0.05, impact
Significantly；The corresponding p value of bc is more than 0.05, and impact is not notable.From Fig. 6,7,8 it can also be seen that, enzyme concentration and enzymolysis time, enzymolysis temperature
Significant interaction between degree, and between enzymolysis time and hydrolysis temperature, reciprocal action is not notable.
Table 3 Fructus Dispyroris Loti slurry enzymatic hydrolysis condition optimization experiment scheme and response value
The response surface experimental result variance analyses of table 4 complex enzyme zymohydrolysis Fructus Dispyroris Loti slurry
Note: * * represents that difference is extremely notable (p < 0.01)；* represent significant difference (p < 0.05)
Fructus Dispyroris Loti juice physical and chemical index before and after table 5 enzymolysis
Test result indicate that: pectase and cellulase are pressed 5:4 and are compounded, and addition is 0.32g/100g, hydrolysis temperature 45
DEG C, enzymolysis time 1.5h, Fructus Dispyroris Loti slurry crushing juice rate reaches 69.75% ± 0.22%.Enzymolysis than single pectase and cellulase
Efficiency high, Fructus Dispyroris Loti crushing juice rate is higher.
(8) impact to Fructus Dispyroris Loti juice clarifying effect for the shitosan
It is separately added into 100ml Fructus Dispyroris Loti juice in 5 centrifuge tubes, be separately added into 1% chitosan solution at room temperature, make
In beverage chitosan concentration be respectively 0.5,1.0,1.5,2.0,2.5g/kg, after stirring evenly stand 6h, through 3000r/min, 5min
Centrifugation, observed and recorded beverage color and luster, precipitation status, take supernatant to measure its light transmittance, absorbance, compare variable concentrations shitosan
Clarifying effect to Fructus Dispyroris Loti clear juice, is shown in Figure 12, and is compared with the effect of pvpp, Bentonite, enzymolysis clarification, is shown in Table 5.By scheming
12 and table 5 understand, shitosan addition is that during 0.3g/l, Fructus Dispyroris Loti juice light transmittance can reach 94.8%, and fruit juice quality is more preferable.
The different clarifier of table 6 compares to the clarifying effect of Fructus Dispyroris Loti fruit juice
Claims (5)
1. a kind of Fructus Dispyroris Loti beverage it is characterised in that: described Fructus Dispyroris Loti beverage is divided into cloudy juice and clear-juice beverage.
2. a kind of Fructus Dispyroris Loti beverage according to claim 1 it is characterised in that: described cloudy juice includes following weight
Part raw material: Fructus Dispyroris Loti turbid juice 640-670 part, sucrose 40-45 part, high fructose syrup 2-3 part, cyclamate 0.02-0.03 part, citric acid
1-2 part, malic acid 0.2-0.3 part, sodium citrate 0.3-0.4 part, sodium erythorbate 0.2-0.4 part, ethylmaltol 0.06-
0.08 part, xanthan gum 1-2 part, sodium carboxymethyl cellulose 0.2-0.4 part, Fructus Citri Limoniae essence 0.1-0.2 part, hazelnut flavor 0.03-
0.04 part, essence for organi juice 0.01-0.02 part, date essence 0.01-0.02 part.
3. a kind of Fructus Dispyroris Loti beverage according to claim 1 it is characterised in that: described clear-juice beverage includes following weight
Part raw material: Fructus Dispyroris Loti clear juice 650-680 part, sucrose 40-50 part, high fructose syrup 2-4 part, cyclamate 0.01-0.03 part, citric acid
1.5-2.5 part, malic acid 0.1-0.3 part, sodium citrate 0.2-0.5 part, sodium erythorbate 0.1-0.3 part, ethylmaltol
0.05-0.1 part, Fructus Citri Limoniae essence 0.1-0.3 part, hazelnut flavor 0.02-0.4 part, essence for organi juice 0.02-0.03 part, date essence
0.01-0.03 part.
4. a kind of Fructus Dispyroris Loti cloudy juice according to claim 2 preparation method it is characterised in that: described preparation side
Method is:
1) prepare turbid juice: by after selected for ripe Fructus Dispyroris Loti fruit, cleaning, Fructus Dispyroris Loti fruit: the ratio of the mass ratio=1:9 of water
Example making beating, in pulp, sarcocarp Task-size Controlling is in 0.2 ~ 0.3mm；Fructus Dispyroris Loti pulp is heated rapidly to by pipe heat exchanger
70 DEG C, pump into constant temperature in gelatinization pot and process 10min, make starch gelatinization be easy to digest；Pulp after gelatinizing is lowered the temperature through heat exchanger
To 60 DEG C, pump in liquefied pot, add 0.1% α-amylase, in 60 DEG C of constant temperature enzymatic liquefaction 75min, make the shallow lake in Fructus Dispyroris Loti
Powder is changed into small dextrins and oligosaccharide；Pulp after liquefaction is cooled to 46 DEG C through heat exchanger, pumps in saccharifying tank, plus
Enter 0.1% saccharifying enzyme, 46 DEG C of constant temperature saccharifying 60min；Fructus Dispyroris Loti pulp after saccharifying is sleeping with mesh size 200 mesh (75mm)
Screw centrifuge is centrifugally separating to obtain the turbid juice of Fructus Dispyroris Loti, with the filter cloth coarse filtration of aperture 30 ~ 35mm, removes thick sarcocarp, then uses hole
The filter cloth fine straining of footpath 8 ~ 10mm, must allocate and use turbid juice；
2) allocate: in step 1) sequentially add sucrose, high fructose syrup, cyclamate in the turbid juice that obtains, it is stirring evenly and then adding into lemon
Lemon acid, malic acid, sodium citrate, sodium erythorbate, ethylmaltol, stirring；Then add the xanthan fully having dissolved
Glue and sodium carboxymethyl cellulose, are eventually adding Fructus Citri Limoniae essence, hazelnut flavor, essence for organi juice and date essence, stir,
Standing hydration 30min；
3) homogenizing: homogenization pressure 35-40mpa, once, material homogenizing temperature is room temperature to homogenizing；
4) deaerate: devolatilization vacuum degree 0.05 ~ 0.06mpa, 40 ~ 45 DEG C of beverage temperature；
5) sterilize: by the beverage after degassing through 125 DEG C, the process of 15s ultra high temperature short time sterilization；
6) fill: carafe delivers to filling machine after bottle managing machine reason bottle, cleaning showers, dewatering, and the beverage after sterilization is cooled to
80-85 DEG C carries out fill, and covers rapidly；
7) re-pasteurization, air-dry: canned plastic bottle pass through the machine of falling bottle reversing process, by beverage high temperature to carafe and bottle
Lid carries out the pasteurize of 60s, then reverses again through the machine of falling bottle, uses tap water, work in bosh or spray tunnel
Skill moisture section is cooled to 38-40 DEG C, and product is through checking qualified as Fructus Dispyroris Loti cloudy juice.
5. a kind of Fructus Dispyroris Loti clear-juice beverage according to claim 3 preparation method it is characterised in that: described preparation side
Method is:
1) prepare clear juice: by after selected for ripe Fructus Dispyroris Loti fruit, cleaning, Fructus Dispyroris Loti fruit: the ratio of the mass ratio=1:9 of water
Example making beating, in pulp, sarcocarp Task-size Controlling is in 0.2 ~ 0.3mm；Fructus Dispyroris Loti pulp is heated rapidly to by pipe heat exchanger
70 DEG C, pump into constant temperature in gelatinization pot and process 10min, make starch gelatinization be easy to digest；Pulp after gelatinizing is lowered the temperature through heat exchanger
To 60 DEG C, pump in liquefied pot, add 0.1% α-amylase, in 60 DEG C of constant temperature enzymatic liquefaction 75min, make the shallow lake in Fructus Dispyroris Loti
Powder is changed into small dextrins and oligosaccharide；Pulp after liquefaction is cooled to 46 DEG C through heat exchanger, pumps in saccharifying tank, plus
Enter 0.1% saccharifying enzyme, 46 DEG C of constant temperature saccharifying 60min, continuously add in the pulp after saccharifying 0.15% pectase, 0.12%
Cellulase, 45 DEG C of constant temperature enzymolysis 1.5h, to decompose pectin, cellulose, subsequently use mesh size to be the sleeping of 400 mesh (37mm)
Screw centrifuge is centrifuged extracting juice, then in fruit juice, the shitosan of addition 0.3kg/t stirs, and rear chamber is gentle and quiet to put clarification 2h, so that shell is gathered
Aldehydes matter in sugar and juice, protein flocculation, the filtering with microporous membrane through 1mm obtains clear juice；
2) allocate: allotment: sequentially add sucrose, high fructose syrup, cyclamate by recipe requirements in clear juice, be stirring evenly and then adding into
Citric acid, malic acid, sodium citrate, sodium erythorbate, ethylmaltol, stir；It is eventually adding Fructus Citri Limoniae essence, Semen coryli heterophyllae
Essence, essence for organi juice and date essence, stir, allotment standing hydration 30min in blend tank；
3) filter: the clear-juice beverage 2mm Bag filter after standing hydration, filter miscellaneous by the insoluble solid introducing in sucrose
Matter, it is to avoid naked eyes visible foreign in product, the semi-finished product beverage after filtration pumps into temporary storage tank caching；
4) sterilize: by the beverage after filtering through 125 DEG C, the process of 15s ultra high temperature short time sterilization；
5) fill: carafe delivers to filling machine after bottle managing machine reason bottle, cleaning showers, dewatering, and the beverage after sterilization is cooled to
80-85 DEG C carries out fill, and covers rapidly；
6) re-pasteurization, air-dry: canned plastic bottle pass through the machine of falling bottle reversing process, by beverage high temperature to carafe and bottle
Lid carries out the pasteurize of 60s, then reverses again through the machine of falling bottle, uses tap water, work in bosh or spray tunnel
Skill moisture section is cooled to 38-40 DEG C, and product is through checking qualified as Fructus Dispyroris Loti clear-juice beverage.
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| CN201610696077.6A CN106360206A (en) | 2016-08-19 | 2016-08-19 | Dateplum persimmon beverage and making method thereof |
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| CN201610696077.6A CN106360206A (en) | 2016-08-19 | 2016-08-19 | Dateplum persimmon beverage and making method thereof |
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| CN109480040A (en) * | 2018-10-18 | 2019-03-19 | 澧县泰溥生态水果种植专业合作社 | A kind of fig fruitcake and preparation method thereof |
| CN112385755A (en) * | 2019-08-16 | 2021-02-23 | 郑州市新视明科技工程有限公司 | A preparation method of fruit and vegetable beverage with eyesight protecting effect |
| EP3679806A4 (en) * | 2017-09-07 | 2021-06-02 | Suntory Holdings Limited | Sodium-containing colorless transparent beverage |
| CN118370780A (en) * | 2024-06-20 | 2024-07-23 | 德州学院 | Preparation method and content determination method of nano liposome gel transdermal patch carrying Junzel extract |
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