CN106376807A - Preparation method of lonicera caerulea compound beverage - Google Patents
Preparation method of lonicera caerulea compound beverage Download PDFInfo
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- CN106376807A CN106376807A CN201610862494.3A CN201610862494A CN106376807A CN 106376807 A CN106376807 A CN 106376807A CN 201610862494 A CN201610862494 A CN 201610862494A CN 106376807 A CN106376807 A CN 106376807A
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- juice
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- fici pumilae
- beverage
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000002734 Lonicera caerulea Species 0.000 title abstract 7
- 235000001387 Lonicera caerulea Nutrition 0.000 title abstract 7
- 150000001875 compounds Chemical class 0.000 title abstract 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 63
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000011282 treatment Methods 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 5
- 239000002253 acid Substances 0.000 claims abstract description 3
- 238000005352 clarification Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 46
- 235000015203 fruit juice Nutrition 0.000 claims description 32
- 230000000694 effects Effects 0.000 claims description 28
- 239000002131 composite material Substances 0.000 claims description 25
- 235000016813 Lonicera caerulea var edulis Nutrition 0.000 claims description 24
- 240000007893 Lonicera caerulea var. edulis Species 0.000 claims description 24
- 235000000177 Indigofera tinctoria Nutrition 0.000 claims description 23
- 229940097275 indigo Drugs 0.000 claims description 22
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 claims description 22
- 244000283207 Indigofera tinctoria Species 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 10
- 239000003513 alkali Substances 0.000 claims description 8
- 229910001220 stainless steel Inorganic materials 0.000 claims description 8
- 239000010935 stainless steel Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 241001164374 Calyx Species 0.000 claims description 4
- 239000004677 Nylon Substances 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 4
- 235000019606 astringent taste Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 239000012634 fragment Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000012510 hollow fiber Substances 0.000 claims description 4
- 244000005700 microbiome Species 0.000 claims description 4
- 229920001778 nylon Polymers 0.000 claims description 4
- 230000005070 ripening Effects 0.000 claims description 4
- 231100000241 scar Toxicity 0.000 claims description 4
- 238000009288 screen filtration Methods 0.000 claims description 4
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- 241000241413 Propolis Species 0.000 claims description 2
- PQTCMBYFWMFIGM-UHFFFAOYSA-N gold silver Chemical compound [Ag].[Au] PQTCMBYFWMFIGM-UHFFFAOYSA-N 0.000 claims description 2
- 238000009413 insulation Methods 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 229940069949 propolis Drugs 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 235000010265 sodium sulphite Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 241001062009 Indigofera Species 0.000 claims 3
- 241000334154 Isatis tinctoria Species 0.000 claims 1
- 241000382362 Persicaria tinctoria Species 0.000 claims 1
- COHYTHOBJLSHDF-BUHFOSPRSA-N indigo dye Chemical compound N\1C2=CC=CC=C2C(=O)C/1=C1/C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-BUHFOSPRSA-N 0.000 claims 1
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 240000002373 Ficus pumila Species 0.000 abstract 2
- 235000006718 Ficus pumila Nutrition 0.000 abstract 2
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 241000700605 Viruses Species 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 238000010409 ironing Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 229920002907 Guar gum Polymers 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical class OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 241000628799 Brachybotrys paridiformis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001570521 Lonicera periclymenum Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001093152 Mangifera Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 210000000601 blood cell Anatomy 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- 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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a lonicera caerulea compound beverage, belonging to the field of beverage processing. The preparation method is characterized by adopting the following processing flow: (1) preparation of lonicera caerulea juice, namely washing of lonicera caerulea, hot ironing, breaking, juicing, rough filtration, debitterizing treatment, ultrafiltration and clarification of lonicera caerulea juice; and (2) preparation of a compound juice beverage, namely mixing and blending of lonicera caerulea juice and ficus pumila juice, homogenization, adjustment of sugar acid, preheating, superhigh-temperature instant sterilization, filling, vacuum sealing, cooling and heat preservation to obtain a finished product. The preparation method has the following beneficial effects: the beverage product is moderately sour and sweet and clear and transparent and has strong and mellow aroma of lonicera caerulea and ficus pumila as well as unique flavor; and the product has the healthcare functions of clearing heat and removing toxin, resisting inflammation and viruses, reducing blood pressure, improving the detoxifying function of the liver and the like. The preparation method is easy to operate and implement.
Description
Technical field
The present invention relates to a kind of processing method of beverage, especially relate to a kind of manufacture method of indigo fruit composite beverage.
Background technology
Indigo fruit, is the mutation of blue fruit honeysuckle, another name BrachybotryS paridiformis fruit, Lan Guo etc..Fruits nutrition enriches, and is worth high, rich
Containing Vc and aminoacid, in 8 kinds of aminoacid that human body can not synthesize, indigo fruit just contains 7 kinds, is also rich in human body indispensable many
Plant trace element, especially with magnesium, potassium, iron content highest.In addition to having high edibility, in fruit, also contain abundant vP activity
Material, globulariacitrin, anthocyanin etc., there is high medical value.Research shows, fruit does not only have the work(of heat-clearing and toxic substances removing
Effect, and to blood pressure lowering, improve blood cell number, treatment infantile anorexia has certain curative effect.Therefore, develop the resource of indigo fruit
Of far-reaching significance.
The growth cycle of indigo fruit short it is impossible to the four seasons supply, not storage tolerance, for process indigo fruit composite beverage can achieve
Comprehensive utilization to indigo fruit raw material, improves its economic worth.
Content of the invention
Present invention aim to address indigo fruit growth cycle is short, be difficult the problem of storage, a kind of indigo fruit is provided to be combined
The manufacture method of beverage.
The present invention solves its technical problem and is adopted the technical scheme that：
A kind of manufacture method of indigo fruit composite beverage it is characterised in that：Produced using 1. Suppressing effects of Lonicera edulis juice：Indigo fruit → washing →
Burn → crush → squeeze the juice → coarse filtration → de- suffering reason → ultrafiltration → clarification Suppressing effects of Lonicera edulis juice；2. composite juice beverage makes：Indigo fruit
Juice, Caulis fici pumilae (Fructus Fici Pumilae) fruit juice → mixing preparation → homogenizing → adjustment saccharic acid → preheating → ultra high temperature short time sterilization → fill → vacuum seal →
The processing process of cooling → insulation → finished product, concrete operation step is：
1. Suppressing effects of Lonicera edulis juice is produced
A. juice processed：The consistent fresh indigo fruit of the ripening degree of selection, rejects time fruit, decayed fruit, fully clean with circulating water, removes surface miscellaneous
Matter, then with 106 DEG C of boiling water blanchings 2 minutes, to kill most of microorganism on surface and to soften peel, through crusher in crushing,
By continuous way spiral juice extractor squeezing juice；
B. take off suffering reason：In the Suppressing effects of Lonicera edulis juice after coarse filtration, add 0.045% sodium hydroxide and 15 mg/kg sodium sulfite,
The pH of adjustment fruit juice is 7.8, keeps 30 minutes, and is stirred continuously, be subsequently cooled to room temperature at 55 DEG C, plus 5% propolis, 0.12%
Citric acid, adjusting its pH is 2.6, standby；
C. ultrafiltration：Under 16 MPas of pressure, ultrafiltration will be carried out through the de- pained Suppressing effects of Lonicera edulis juice processing with Hollow Fiber Ultrafiltration machine；
2. Caulis fici pumilae (Fructus Fici Pumilae) fruit juice is produced
A. material choice：Receptaculum Fici Pumilae Maturity should be ripe ninety percent, no worm scar, no rotten fruit；
B. remove the peel：Using lye dipping, alkali liquor Baume degrees 10 B é, 100 DEG C of temperature, the time is 8 minutes, is rinsed with clear water in time,
Remove fruit remained on surface alkali liquor；
C. cut half, remove seed：Split with stainless steel knife rip cutting, except remove seed, fruit end, calyx；
D. take away the puckery taste：Astringent taste is taken off using the method that 60 DEG C of water soak, time control was at 2 hours；
E. stripping and slicing, softening：Sarcocarp is cut into fritter of uniform size, is placed in 88 DEG C of water and softens, the time is 15 minutes；
F. squeeze the juice：The Caulis fici pumilae (Fructus Fici Pumilae) sarcocarp fragment of softening is put in spiral juice extractor and is squeezed the juice, fruit juice is collected in stainless steel tank
In, discharge marc simultaneously；
G. coarse filtration：With 280 mesh nylon screen filtration, obtain coarse filtration juice；
H. ultrafiltration：Same Suppressing effects of Lonicera edulis juice；
3. composite beverage makes
A. mixing preparation, homogenizing：In Caulis fici pumilae (Fructus Fici Pumilae) fruit juice: Suppressing effects of Lonicera edulis juice=2: 3 ratio mixing, add 22% Lactose and 6% gold silver
Flower juice, then through 35 MPa sterilization treatments, and add 0.02% pectin；
B. saccharic acid adjustment：Composite fruit juice after mixing homogenizing is stirred continuously in Cooling or heating jar, adds 1% protein sugar and 0.01% lemon
Lemon acid, stirs；
C. preheating, ultra high temperature short time sterilization：Deployed composite fruit juice is preheating to 86 DEG C, with pump, feed pump is entered superhigh temperature wink
When sterilizer in, sterilization temperature be 102 DEG C, sterilizing time be 7 seconds；
D. fill：Composite fruit juice is hot filling into cleaning and through in the iron flask of disinfection with high pressure steam, carrying out rapidly vacuum seal, close
The tank central temperature being honored as a queen reaches 85 DEG C, is then cooled to 35 DEG C in time, as finished product.
Beneficial effect：Product beverage sour and sweet palatability of the present invention, as clear as crystal, there is the alcohol of deep indigo fruit and the Receptaculum Fici Pumilae
Positive fragrance, unique flavor；This product has heat-clearing and toxic substances removing, antiinflammatory and anti-virus ability, the function of detoxification of the liver that reduces blood pressure, improves
Deng health-care effect.Simple to operate it is easy to implement.
Specific embodiment
Embodiment 1：
A kind of manufacture method of indigo fruit composite beverage, concrete operation step is：
1. Suppressing effects of Lonicera edulis juice is produced
A. juice processed：The consistent fresh indigo fruit of the ripening degree of selection, rejects time fruit, decayed fruit, fully clean with circulating water, removes all miscellaneous
Matter, then with 100 DEG C of boiling water blanchings 4 ~ 6 minutes, to kill most of microorganism on surface and to soften peel, breaks through disintegrating machine
Broken, by continuous way spiral juice extractor squeezing juice；
B. take off suffering reason：In the Suppressing effects of Lonicera edulis juice after coarse filtration, add 0.4% sodium hydroxide and 100 ~ 180 mg/kg sulfurous acids
Sodium, the pH of adjustment fruit juice is 7 ~ 9, keeps 15 ~ 25 minutes, and is stirred continuously, be subsequently cooled to room temperature at 65 ~ 70 DEG C, plus
0.5% citric acid, adjusting its pH is 4 ~ 5, standby；
C. ultrafiltration：Under 5 MPas of pressure, ultrafiltration will be carried out through the de- pained Suppressing effects of Lonicera edulis juice processing with Hollow Fiber Ultrafiltration machine；
2. Caulis fici pumilae (Fructus Fici Pumilae) fruit juice is produced
A. material choice：Receptaculum Fici Pumilae Maturity should be more than eighty per cant, no worm scar, no rotten fruit；
B. remove the peel：Using lye dipping, alkali liquor Baume degrees 10 B é, 100 DEG C of temperature, the time is 1 ~ 1.5 minute, uses clear water in time
Rinse, remove fruit remained on surface alkali liquor；
C. cut half, remove seed：Split with stainless steel knife rip cutting, except remove seed, fruit end, calyx；
D. take away the puckery taste：Astringent taste is taken off using the method that 35 DEG C of water soak, time control is within 4 hours；
E. stripping and slicing, softening：Sarcocarp is cut into fritter of uniform size, is placed in 100 DEG C of water and softens, the time is 4 ~ 5 minutes；
F. squeeze the juice：The Caulis fici pumilae (Fructus Fici Pumilae) sarcocarp fragment of softening is put in spiral juice extractor and is squeezed the juice, fruit juice is collected in stainless steel tank
In, discharge marc simultaneously；
G. coarse filtration：With 220 mesh nylon screen filtration, obtain coarse filtration juice；
H. ultrafiltration：Same Suppressing effects of Lonicera edulis juice；
3. composite beverage makes
A. mixing preparation, homogenizing：Add a little fresh milk, in Caulis fici pumilae (Fructus Fici Pumilae) fruit juice: Suppressing effects of Lonicera edulis juice: fresh milk=3: 2: 1 ratio is mixed
Close, add 8% white sugar and 2% Mel, then through 50 MPa sterilization treatments, and add 0.08% guar gum；
B. saccharic acid adjustment：Composite fruit juice after mixing homogenizing is stirred continuously in Cooling or heating jar, requires according to quality and mouthfeel, carry out
The composition adjustment such as sugared, sour, till reaching satisfaction；
C. preheating, ultra high temperature short time sterilization：Deployed composite fruit juice is preheating to 70 ~ 90 DEG C, with pump, feed pump is entered superelevation
In warm instantaneous sterilizer, sterilization temperature is not less than 140 DEG C, and sterilizing time is 5 ~ 6 seconds；
D. fill：Composite fruit juice is hot filling into cleaning and through in the iron flask of disinfection with high pressure steam, carrying out rapidly vacuum seal, close
The tank central temperature being honored as a queen reaches 100 DEG C, is then cooled to less than 35 DEG C in time, as finished product.
Embodiment 2：
A kind of manufacture method of indigo fruit composite beverage, concrete operation step is：
1. Suppressing effects of Lonicera edulis juice is produced
A. juice processed：The consistent fresh indigo fruit of the ripening degree of selection, rejects time fruit, decayed fruit, fully clean with circulating water, removes all miscellaneous
Matter, then with 100 DEG C of boiling water blanchings 4 ~ 6 minutes, to kill most of microorganism on surface and to soften peel, breaks through disintegrating machine
Broken, by continuous way spiral juice extractor squeezing juice；
B. take off suffering reason：In the Suppressing effects of Lonicera edulis juice after coarse filtration, add 0.4% sodium hydroxide and 100 ~ 180 mg/kg sulfurous acids
Sodium, the pH of adjustment fruit juice is 7 ~ 9, keeps 15 ~ 25 minutes, and is stirred continuously, be subsequently cooled to room temperature at 65 ~ 70 DEG C, plus
0.5% citric acid, adjusting its pH is 4 ~ 5, standby；
C. ultrafiltration：Under 5 MPas of pressure, ultrafiltration will be carried out through the de- pained Suppressing effects of Lonicera edulis juice processing with Hollow Fiber Ultrafiltration machine；
2. Caulis fici pumilae (Fructus Fici Pumilae) fruit juice is produced
A. material choice：Receptaculum Fici Pumilae Maturity should be more than eighty per cant, no worm scar, no rotten fruit；
B. remove the peel：Using lye dipping, alkali liquor Baume degrees 10 B é, 100 DEG C of temperature, the time is 1 ~ 1.5 minute, uses clear water in time
Rinse, remove fruit remained on surface alkali liquor；
C. cut half, remove seed：Split with stainless steel knife rip cutting, except remove seed, fruit end, calyx；
D. take away the puckery taste：Astringent taste is taken off using the method that 35 DEG C of water soak, time control is within 4 hours；
E. stripping and slicing, softening：Sarcocarp is cut into fritter of uniform size, is placed in 100 DEG C of water and softens, the time is 4 ~ 5 minutes；
F. squeeze the juice：The Caulis fici pumilae (Fructus Fici Pumilae) sarcocarp fragment of softening is put in spiral juice extractor and is squeezed the juice, fruit juice is collected in stainless steel tank
In, discharge marc simultaneously；
G. coarse filtration：With 220 mesh nylon screen filtration, obtain coarse filtration juice；
H. ultrafiltration：Same Suppressing effects of Lonicera edulis juice；
3. composite beverage makes
A. mixing preparation, homogenizing：In Caulis fici pumilae (Fructus Fici Pumilae) fruit juice: Suppressing effects of Lonicera edulis juice=3: 2 ratio mixing, add 8% white sugar and 2% honeybee
Honey, adds Fructus Mangifera Indicae grain, then through 50 MPa sterilization treatments, and add 0.08% guar gum；
B. saccharic acid adjustment：Composite fruit juice after mixing homogenizing is stirred continuously in Cooling or heating jar, requires according to quality and mouthfeel, carry out
The composition adjustment such as sugared, sour, till reaching satisfaction；
C. preheating, ultra high temperature short time sterilization：Deployed composite fruit juice is preheating to 70 ~ 90 DEG C, with pump, feed pump is entered superelevation
In warm instantaneous sterilizer, sterilization temperature is not less than 140 DEG C, and sterilizing time is 5 ~ 6 seconds；
D. fill：Composite fruit juice is hot filling into cleaning and through in the iron flask of disinfection with high pressure steam, carrying out rapidly vacuum seal, close
The tank central temperature being honored as a queen reaches 100 DEG C, is then cooled to less than 35 DEG C in time, as finished product.
Part that the present invention does not relate to is all same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of manufacture method of indigo fruit composite beverage it is characterised in that：Produced using 1. Suppressing effects of Lonicera edulis juice：Indigo fruit → washing
→ burn → crush → squeeze the juice → coarse filtration → de- suffering reason → ultrafiltration → clarification Suppressing effects of Lonicera edulis juice；2. composite juice beverage makes：Isatis indigotica Fort (Indigofera tinctoria L, Baphicanthus cusia (nees) Brem. Polygonum tinctorium Ait)
Fruit juice, Caulis fici pumilae (Fructus Fici Pumilae) fruit juice → mixing preparation → homogenizing → adjustment saccharic acid → preheating → ultra high temperature short time sterilization → fill → vacuum seal
The processing process of → cooling → insulation → finished product, concrete operation step is：
1. Suppressing effects of Lonicera edulis juice is produced
A. juice processed：The consistent fresh indigo fruit of the ripening degree of selection, rejects time fruit, decayed fruit, fully clean with circulating water, removes surface miscellaneous
Matter, then with 106 DEG C of boiling water blanchings 2 minutes, to kill most of microorganism on surface and to soften peel, through crusher in crushing,
By continuous way spiral juice extractor squeezing juice；
B. take off suffering reason：In the Suppressing effects of Lonicera edulis juice after coarse filtration, add 0.045% sodium hydroxide and 15 mg/kg sodium sulfite,
The pH of adjustment fruit juice is 7.8, keeps 30 minutes, and is stirred continuously, be subsequently cooled to room temperature at 55 DEG C, plus 5% propolis, 0.12%
Citric acid, adjusting its pH is 2.6, standby；
C. ultrafiltration：Under 16 MPas of pressure, ultrafiltration will be carried out through the de- pained Suppressing effects of Lonicera edulis juice processing with Hollow Fiber Ultrafiltration machine；
2. Caulis fici pumilae (Fructus Fici Pumilae) fruit juice is produced
A. material choice：Receptaculum Fici Pumilae Maturity should be ripe ninety percent, no worm scar, no rotten fruit；
B. remove the peel：Using lye dipping, alkali liquor Baume degrees 10 B é, 100 DEG C of temperature, the time is 8 minutes, is rinsed with clear water in time,
Remove fruit remained on surface alkali liquor；
C. cut half, remove seed：Split with stainless steel knife rip cutting, except remove seed, fruit end, calyx；
D. take away the puckery taste：Astringent taste is taken off using the method that 60 DEG C of water soak, time control was at 2 hours；
E. stripping and slicing, softening：Sarcocarp is cut into fritter of uniform size, is placed in 88 DEG C of water and softens, the time is 15 minutes；
F. squeeze the juice：The Caulis fici pumilae (Fructus Fici Pumilae) sarcocarp fragment of softening is put in spiral juice extractor and is squeezed the juice, fruit juice is collected in stainless steel tank
In, discharge marc simultaneously；
G. coarse filtration：With 280 mesh nylon screen filtration, obtain coarse filtration juice；
H. ultrafiltration：Same Suppressing effects of Lonicera edulis juice；
3. composite beverage makes
A. mixing preparation, homogenizing：In Caulis fici pumilae (Fructus Fici Pumilae) fruit juice: Suppressing effects of Lonicera edulis juice=2: 3 ratio mixing, add 22% Lactose and 6% gold silver
Flower juice, then through 35 MPa sterilization treatments, and add 0.02% pectin；
B. saccharic acid adjustment：Composite fruit juice after mixing homogenizing is stirred continuously in Cooling or heating jar, adds 1% protein sugar and 0.01% lemon
Lemon acid, stirs；
C. preheating, ultra high temperature short time sterilization：Deployed composite fruit juice is preheating to 86 DEG C, with pump, feed pump is entered superhigh temperature wink
When sterilizer in, sterilization temperature be 102 DEG C, sterilizing time be 7 seconds；
D. fill：Composite fruit juice is hot filling into cleaning and through in the iron flask of disinfection with high pressure steam, carrying out rapidly vacuum seal, close
The tank central temperature being honored as a queen reaches 85 DEG C, is then cooled to 35 DEG C in time, as finished product.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712500A (en) * | 2017-12-04 | 2018-02-23 | 黑龙江利健生物有限公司 | A kind of indigo fruit raspberry clearing damp stomach invigorating composite beverage and preparation method thereof |
| CN109527289A (en) * | 2018-11-26 | 2019-03-29 | 东北农业大学 | A kind of indigo fruit researchonthe technology and formula rich in anthocyanidin |
| CN113786179A (en) * | 2021-09-27 | 2021-12-14 | 北方工业大学 | Human body blood pressure real-time measuring method and device with infrared and optical image fusion |
| CN113907222A (en) * | 2021-09-27 | 2022-01-11 | 黑龙江仁合堂药业有限责任公司 | Lonicera edulis pulp composite beverage and preparation method thereof |
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|---|---|---|---|---|
| CN104055173A (en) * | 2014-06-07 | 2014-09-24 | 曹石 | Preparation method of olive and papaya compound juice |
| CN104305402A (en) * | 2014-09-25 | 2015-01-28 | 鲁静 | Preparation method for olive-muskmelon composite fruit juice |
| CN104997084A (en) * | 2014-09-10 | 2015-10-28 | 陈婷 | Making method of composite cumquat and Chinese flowering quince fruit juice |
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2016
- 2016-09-29 CN CN201610862494.3A patent/CN106376807A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055173A (en) * | 2014-06-07 | 2014-09-24 | 曹石 | Preparation method of olive and papaya compound juice |
| CN104997084A (en) * | 2014-09-10 | 2015-10-28 | 陈婷 | Making method of composite cumquat and Chinese flowering quince fruit juice |
| CN104305402A (en) * | 2014-09-25 | 2015-01-28 | 鲁静 | Preparation method for olive-muskmelon composite fruit juice |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712500A (en) * | 2017-12-04 | 2018-02-23 | 黑龙江利健生物有限公司 | A kind of indigo fruit raspberry clearing damp stomach invigorating composite beverage and preparation method thereof |
| CN109527289A (en) * | 2018-11-26 | 2019-03-29 | 东北农业大学 | A kind of indigo fruit researchonthe technology and formula rich in anthocyanidin |
| CN113786179A (en) * | 2021-09-27 | 2021-12-14 | 北方工业大学 | Human body blood pressure real-time measuring method and device with infrared and optical image fusion |
| CN113907222A (en) * | 2021-09-27 | 2022-01-11 | 黑龙江仁合堂药业有限责任公司 | Lonicera edulis pulp composite beverage and preparation method thereof |
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Application publication date: 20170208 |