CN106418077A - Preparation method of melastoma dodecandrum nutritional juice - Google Patents
Preparation method of melastoma dodecandrum nutritional juice Download PDFInfo
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- CN106418077A CN106418077A CN201610862780.XA CN201610862780A CN106418077A CN 106418077 A CN106418077 A CN 106418077A CN 201610862780 A CN201610862780 A CN 201610862780A CN 106418077 A CN106418077 A CN 106418077A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000885743 Melastoma dodecandrum Species 0.000 title abstract 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 96
- 238000000265 homogenisation Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 230000035764 nutrition Effects 0.000 claims abstract description 15
- 238000000605 extraction Methods 0.000 claims abstract description 14
- 238000010992 reflux Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 6
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 6
- 235000021014 blueberries Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 20
- 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
- 241000224627 Acrotriche aggregata Species 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000008236 heating water Substances 0.000 claims description 5
- 230000008595 infiltration Effects 0.000 claims description 5
- 238000001764 infiltration Methods 0.000 claims description 5
- 238000002390 rotary evaporation Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 5
- -1 stirring Substances 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000234435 Lilium Species 0.000 claims description 3
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 2
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 2
- 240000004153 Hibiscus sabdariffa Species 0.000 claims description 2
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims description 2
- 235000006468 Thea sinensis Nutrition 0.000 claims description 2
- 238000003556 assay Methods 0.000 claims description 2
- 235000020279 black tea Nutrition 0.000 claims description 2
- 229940041616 menthol Drugs 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 230000001603 reducing effect Effects 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract description 2
- 235000007755 Annona Nutrition 0.000 abstract 1
- 240000006199 Annona purpurea Species 0.000 abstract 1
- 235000011518 Annona purpurea Nutrition 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 238000010009 beating Methods 0.000 abstract 1
- 241001533141 Canarium pimela Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000130270 Fagopyrum tataricum Species 0.000 description 2
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 2
- 235000003935 Hippophae Nutrition 0.000 description 2
- 241000229143 Hippophae Species 0.000 description 2
- 235000008326 Trichosanthes anguina Nutrition 0.000 description 2
- 244000078912 Trichosanthes cucumerina Species 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 241001534872 Melastomataceae Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 241001165859 Perdicinae Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 240000001547 Tadehagi triquetrum Species 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000001771 mentha piperita Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000020418 red date juice Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
The invention discloses a preparation method of melastoma dodecandrum nutritional juice, belonging to the field of beverage processing. The preparation method is characterized in that in the melastoma dodecandrum nutritional juice, fresh ripe melastoma dodecandrum is adopted as a raw material which is accompanied by fragile blueberry fruit and annona squamosal; through the processes such as beating, enzymolysis, pulverizing, reflux extraction, blending, homogenization, sterilization and the like, the obtained finished product has rich nutrition and delicate mouthfeel, can adjust and improve the immunity of human body, and realizes the healthcare functions of resisting tumor and aging, reducing blood sugar and blood lipid and the like; and moreover, the nutritional value and economic value of melastoma dodecandrum are increased, and a new way is found for developing and utilizing the melastoma dodecandrum.
Description
Technical field
The present invention relates to the processing method of a kind of beverage, especially relate to the preparation method of a kind of ground fruit fruit nutrition juice.
Background technology
Ground, belongs to Melastomataceae tomonea plant, falls eggplant, Fructus Fici tikouae, PUDIJIN also known as open country.Its fruit is circular, and meat can
Eat raw, sweet good to eat.Modern clinical research shows：Harvest fruit there is the effect such as antitumor, anti-aging, hypoglycemic, reducing blood lipid, right
Normal cell does not has toxic and side effect.Fruit is mainly ornamental plant at present.At present commercially, the edibility of fruit over the ground
Exploitation is few, is used for being processed into ground fruit fruit nutrition juice, improves nutritive value and the economic benefit of ground fruit.
Content of the invention
It is an object of the invention to provide the preparation method of a kind of ground fruit fruit nutrition juice, the exploitation for ground fruit provide
Article one, new approach, improves utilization rate and the economic benefit of ground fruit.
The present invention solves its technical problem and is adopted the technical scheme that：A kind of preparation method of ground fruit fruit nutrition juice,
It is characterized in that：Use following procedure of processing：
（1）Feedstock treating：Select fresh mature, without pest and disease damage ground fruit be raw material, be aided with fragile blueberry fruit and Buddhist head fruit, cleaning is cut
Block, take 5kg ground fruit block, the fragile blueberry fruit block of 2kg, 1kg Buddhist head fruit mix, prepare mixing raw material, raw material will be mixed
Pull an oar, obtain raw slurry；
（2）Enzymolysis：Adding pectase, the cellulase of 0.25% of 0.6% in raw slurry, stirring, heating water bath arrives
42 DEG C, constant temperature digests 3h, then is warming up to 76 DEG C, and constant temperature 35min, go out enzyme, obtains enzymolysis liquid；Enzymolysis liquid is placed in centrifugal pump
Row separates, and centrifugal pump filter screen is set to 80 mesh, obtains ground fruit liquid and ground pomace, standby；
（3）Pulverize：Ground pomace is first crushed to 100 mesh in pulverizer, places in micronizer and pulverize, ultra micro
Smashing fineness is 200 mesh, and temperature is 55 DEG C, and relative humidity is maintained at 40%, pulverizes and obtains ground fruit Ultramicro-powder；
（4）Refluxing extraction：By 1:The ratio of 10, adds clear water, heating in ground fruit Ultramicro-powder, carries out refluxing extraction 3 times, carry
The time of taking is 2h, obtains ground fruit solution；Ground fruit solution rotary evaporation at 65 DEG C after extracting again, removes solvent, until
Obtain thickness paste, be ground berry extract；
（5）Allotment：Take ground fruit liquid, the ground berry extract of 1kg of 2kg, add the embryo nelumbinis powder of 1kg, the lily of 0.65kg
Juice, Roselle powder, black tea powder and each 0.35kg of menthol powder, the citric acid of 0.01kg, stir, prepare mixed liquor；
（6）Homogeneous：By mixed liquor homogeneous process, temperature is 45 DEG C, uses double-stage homogenization, and one-level homogenization pressure is 38Mpa, two grades
Homogenization pressure 12Mpa, reinstalls in vacuum infiltration equipment, and vacuum and low temperature concentrates, and makes the solid content of mixed liquor be concentrated in vacuo
To 12%；
（7）Sterilization：Ground fruit mixed liquor after concentrating is sterilized 10min at a temperature of 102 DEG C, prepares ground fruit fruit nutrition juice；
（8）Canned：Under sterile vacuum environment canned, through carrying out room temperature storage after the assay was approved.
Beneficial effect：It is raw material that the present invention uses the ground fruit of fresh mature, is aided with fragile blueberry fruit, Fo Touguo, carry out pulling an oar,
The manufacturing procedures such as enzymolysis, pulverizing, refluxing extraction, allotment, homogeneous, sterilization, make the finished product processing nutritious, delicate mouthfeel,
Can regulate, strengthen body immunity, there is the health-care efficacies such as antitumor, anti-aging, hypoglycemic, reducing blood lipid, also improve ground
The nutritive value of fruit and economic worth, also provide a new approach for developing of ground fruit simultaneously.
Detailed description of the invention
Embodiment 1：
The preparation method of a kind of ground fruit fruit nutrition juice, it is characterised in that use following procedure of processing：
（1）Feedstock treating：Select fresh mature, without pest and disease damage ground fruit be raw material, be aided with haw berry and mountain spill, cleaning is cut
Block, the ground really block, the haw berry block of 3kg, the mountain spill block of 3kg that take 10kg mix, and prepare mixing raw material, will mix former
Material is pulled an oar, and obtains raw slurry；
（2）Enzymolysis：Adding pectase, the cellulase of 0.06% of 0.5% in raw slurry, stirring, heating water bath arrives
38 DEG C, constant temperature digests 4.5h, then is warming up to 80 DEG C, and constant temperature 45min, go out enzyme, obtains enzymolysis liquid；It is placed into enzymolysis liquid in centrifugal pump
Separating, centrifugal pump filter screen is set to 100 mesh, obtains ground fruit liquid and ground pomace, standby；
（3）Pulverize：Ground pomace is first crushed to 120 mesh in pulverizer, places in micronizer and pulverize, ultra micro
Smashing fineness is 280 mesh, and temperature is 65 DEG C, and relative humidity is maintained at 45%, pulverizes and obtains ground fruit Ultramicro-powder；
（4）Refluxing extraction：By 1:The ratio of 15, adds ethanol, heating in ground fruit Ultramicro-powder, carries out refluxing extraction 2 times, carry
The time of taking is 3.5h, obtains ground fruit solution；Ground fruit solution rotary evaporation at 55 DEG C after extracting again, removes solvent, directly
It to obtaining paste, and is vacuum dried 24h, pulverizes, obtain ground berry extract；
（5）Allotment：Take ground fruit liquid, the ground berry extract of 1.5kg of 5kg, add the Fructus Lycii powder of 1kg, the car li of 0.8kg
Sub-juice, honeysuckle powder, Pterospermi Heterophylli powder and each 0.5kg of dried peppermint leaf powder, the citric acid of 0.065kg, stir, prepare mixed liquor；
（6）Homogeneous：By mixed liquor homogeneous process, temperature is 65 DEG C, uses double-stage homogenization, and one-level homogenization pressure is 32Mpa, two grades
Homogenization pressure 15Mpa, reinstalls in vacuum infiltration equipment, and vacuum and low temperature concentrates, and makes the solid content of mixed liquor be concentrated in vacuo
To 12%；
（7）Sterilization：Ground fruit mixed liquor after concentrating is sterilized 5min at a temperature of 112 DEG C, prepares ground fruit fruit nutrition juice；
（8）Canned：Under sterile vacuum environment canned, whether check canned qualified, under normal temperature preserve.
Embodiment 2：
The preparation method of a kind of ground fruit fruit nutrition juice, it is characterised in that use following procedure of processing：
（1）Feedstock treating：Select fresh mature, without pest and disease damage ground fruit be raw material, be aided with canarium pimela fruit and snakegourd fruit, clean,
Broken granulating, takes the ground fruit of 8kg, the canarium pimela fruit of 4kg, the snakegourd fruit of 2kg mix, and prepare mixing raw material, will
Mixing raw material is pulled an oar, and obtains raw slurry；
（2）Enzymolysis：Add pectase, the protease of 0.15% of 0.85% in raw slurry, stir, heating water bath to 45
DEG C, constant temperature digests 2.8h, then is warming up to 68 DEG C, and constant temperature 65min, go out enzyme, obtains enzymolysis liquid；Enzymolysis liquid is placed in centrifugal pump
Row separates, and centrifugal pump filter screen is set to 150 mesh, obtains ground fruit liquid and ground pomace, standby；
（3）Pulverize：Ground pomace is first crushed to 180 mesh in pulverizer, places in micronizer and pulverize, ultra micro
Smashing fineness is 320 mesh, and temperature is 45 DEG C, and relative humidity is maintained at 30%, pulverizes and obtains ground fruit Ultramicro-powder；
（4）Refluxing extraction：By 1:The ratio of 12, adds deionized water, heating in ground fruit Ultramicro-powder, carries out refluxing extraction 2
Secondary, extraction time is 4h, obtains ground fruit solution；Ground fruit solution rotary evaporation at 68 DEG C after extracting again, removes solvent,
It until obtaining thickness paste, is ground berry extract；
（5）Allotment：Take ground fruit liquid, the ground berry extract of 2kg of 3kg, add the tartary buckwheat powder of 1kg, the promise Buddhist nun fruit of 0.8kg
Juice, tartary buckwheat powder, green tea powder and each 0.45kg of desmodium triquetrum powder, the citric acid of 0.02kg, stir, prepare mixed liquor；
（6）Homogeneous：By mixed liquor homogeneous process, temperature is 68 DEG C, uses double-stage homogenization, and one-level homogenization pressure is 40Mpa, two grades
Homogenization pressure 22Mpa, reinstalls in vacuum infiltration equipment, and vacuum and low temperature concentrates, and makes the solid content of mixed liquor be concentrated in vacuo
To 8%；
（7）Sterilization：Ground fruit mixed liquor after concentrating is sterilized 1min at a temperature of 121 DEG C, prepares ground fruit fruit nutrition juice；
（8）Canned：Under sterile vacuum environment canned, whether check canned qualified, under normal temperature preserve.
Embodiment 3：
The preparation method of a kind of ground fruit fruit nutrition juice, it is characterised in that use following procedure of processing：
（1）Feedstock treating：Select fresh mature, without pest and disease damage ground fruit be raw material, be aided with fructus hippophae and honey raisin tree, cleaning is cut
Block, the ground really block, the fructus hippophae block of 3kg, the honey raisin tree block of 1kg that take 6kg mix, and prepare mixing raw material, will mix raw material
Pull an oar, obtain raw slurry；
（2）Enzymolysis：Adding pectase, the cellulase of 0.03% of 0.35% in raw slurry, stirring, heating water bath arrives
45 DEG C, constant temperature digests 2h, then is warming up to 75 DEG C, and constant temperature 35min, go out enzyme, obtains enzymolysis liquid；Enzymolysis liquid is placed in centrifugal pump
Row separates, and centrifugal pump filter screen is set to 80 mesh, obtains ground fruit liquid and ground pomace, standby；
（3）Pulverize：Ground pomace is first crushed to 160 mesh in pulverizer, places in micronizer and pulverize, ultra micro
Smashing fineness is 300 mesh, and temperature is 70 DEG C, and relative humidity is maintained at 55%, pulverizes and obtains ground fruit Ultramicro-powder；
（4）Refluxing extraction：By 1:The ratio of 20, adds soda water, heating in ground fruit Ultramicro-powder, carries out refluxing extraction 2 times,
Extraction time is 5h, obtains ground fruit solution；Ground fruit solution rotary evaporation at 45 DEG C after extracting again, removes solvent, directly
It to obtaining thickness paste, and is vacuum dried 12h, pulverizes, obtain ground berry extract；
（5）Allotment：Taking ground fruit liquid, the ground berry extract of 2.5kg of 3.5kg, adding the embryo nelumbinis powder of 1.5kg, 1kg turns
Jujube juice, lily root flour, radix polygonati officinalis powder and each 0.85kg of francolin tea powder, the malic acid of 0.2kg, stir, prepare mixed liquor；
（6）Homogeneous：By mixed liquor homogeneous process, temperature is 58 DEG C, uses double-stage homogenization, and one-level homogenization pressure is 38Mpa, two grades
Homogenization pressure 25Mpa, reinstalls in vacuum infiltration equipment, and vacuum and low temperature concentrates, and makes the solid content of mixed liquor be concentrated in vacuo
To 15%；
（7）Sterilization：Ground fruit mixed liquor after concentrating is sterilized 15min at a temperature of 100 DEG C, prepares ground fruit fruit nutrition juice；
（8）Canned：Under sterile vacuum environment canned, whether check canned qualified, under normal temperature preserve.
Part that the present invention does not relate to is all same as the prior art or can use prior art to be realized.
Claims (1)
1. the preparation method of a ground fruit fruit nutrition juice, it is characterised in that use following procedure of processing：
（1）Feedstock treating：Select fresh mature, without pest and disease damage ground fruit be raw material, be aided with fragile blueberry fruit and Buddhist head fruit, cleaning is cut
Block, take 5kg ground fruit block, the fragile blueberry fruit block of 2kg, 1kg Buddhist head fruit mix, prepare mixing raw material, raw material will be mixed
Pull an oar, obtain raw slurry；
（2）Enzymolysis：Adding pectase, the cellulase of 0.25% of 0.6% in raw slurry, stirring, heating water bath arrives
42 DEG C, constant temperature digests 3h, then is warming up to 76 DEG C, and constant temperature 35min, go out enzyme, obtains enzymolysis liquid；Enzymolysis liquid is placed in centrifugal pump
Row separates, and centrifugal pump filter screen is set to 80 mesh, obtains ground fruit liquid and ground pomace, standby；
（3）Pulverize：Ground pomace is first crushed to 100 mesh in pulverizer, places in micronizer and pulverize, ultra micro
Smashing fineness is 200 mesh, and temperature is 55 DEG C, and relative humidity is maintained at 40%, pulverizes and obtains ground fruit Ultramicro-powder；
（4）Refluxing extraction：By 1:The ratio of 10, adds clear water, heating in ground fruit Ultramicro-powder, carries out refluxing extraction 3 times, carry
The time of taking is 2h, obtains ground fruit solution；Ground fruit solution rotary evaporation at 65 DEG C after extracting again, removes solvent, until
Obtain thickness paste, be ground berry extract；
（5）Allotment：Take ground fruit liquid, the ground berry extract of 1kg of 2kg, add the embryo nelumbinis powder of 1kg, the lily of 0.65kg
Juice, Roselle powder, black tea powder and each 0.35kg of menthol powder, the citric acid of 0.01kg, stir, prepare mixed liquor；
（6）Homogeneous：By mixed liquor homogeneous process, temperature is 45 DEG C, uses double-stage homogenization, and one-level homogenization pressure is 38Mpa, two grades
Homogenization pressure 12Mpa, reinstalls in vacuum infiltration equipment, and vacuum and low temperature concentrates, and makes the solid content of mixed liquor be concentrated in vacuo
To 12%；
（7）Sterilization：Ground fruit mixed liquor after concentrating is sterilized 10min at a temperature of 102 DEG C, prepares ground fruit fruit nutrition juice；
（8）Canned：Under sterile vacuum environment canned, through carrying out room temperature storage after the assay was approved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610862780.XA CN106418077A (en) | 2016-09-29 | 2016-09-29 | Preparation method of melastoma dodecandrum nutritional juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610862780.XA CN106418077A (en) | 2016-09-29 | 2016-09-29 | Preparation method of melastoma dodecandrum nutritional juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418077A true CN106418077A (en) | 2017-02-22 |
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ID=58170040
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610862780.XA Withdrawn CN106418077A (en) | 2016-09-29 | 2016-09-29 | Preparation method of melastoma dodecandrum nutritional juice |
Country Status (1)
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| CN (1) | CN106418077A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519260A (en) * | 2013-07-18 | 2014-01-22 | 中国中轻国际工程有限公司 | Production technology of red date concentrated clear juice |
| CN104543147A (en) * | 2015-02-10 | 2015-04-29 | 余芳 | Processing method of pumpkin and folium mori tea paste |
-
2016
- 2016-09-29 CN CN201610862780.XA patent/CN106418077A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519260A (en) * | 2013-07-18 | 2014-01-22 | 中国中轻国际工程有限公司 | Production technology of red date concentrated clear juice |
| CN104543147A (en) * | 2015-02-10 | 2015-04-29 | 余芳 | Processing method of pumpkin and folium mori tea paste |
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Application publication date: 20170222 |