CN106666281A - Preparation method for sour mandarin orange juice beverage - Google Patents
Preparation method for sour mandarin orange juice beverage Download PDFInfo
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- CN106666281A CN106666281A CN201611092587.9A CN201611092587A CN106666281A CN 106666281 A CN106666281 A CN 106666281A CN 201611092587 A CN201611092587 A CN 201611092587A CN 106666281 A CN106666281 A CN 106666281A
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- fruit juice
- juice
- mandarin orange
- fruit
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- 241000675110 Citrus sunki Species 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013361 beverage Nutrition 0.000 title abstract description 4
- 235000015205 orange juice Nutrition 0.000 title abstract 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000007872 degassing Methods 0.000 claims abstract description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 85
- 238000013019 agitation Methods 0.000 claims description 29
- 235000013399 edible fruits Nutrition 0.000 claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 23
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 239000012043 crude product Substances 0.000 claims description 10
- 239000006187 pill Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 8
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 8
- 235000021433 fructose syrup Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 6
- 229960005070 ascorbic acid Drugs 0.000 claims description 6
- 239000011668 ascorbic acid Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000019640 taste Nutrition 0.000 claims description 6
- 235000003704 aspartic acid Nutrition 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 239000001509 sodium citrate Substances 0.000 claims description 5
- 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 claims description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 claims 1
- 241000165940 Houjia Species 0.000 claims 1
- 229940088598 enzyme Drugs 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 238000002474 experimental method Methods 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract 1
- 238000011049 filling Methods 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 241001672694 Citrus reticulata Species 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 235000015165 citric acid Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000011083 sodium citrates Nutrition 0.000 description 4
- 150000001510 aspartic acids Chemical class 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 244000248349 Citrus limon Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method for a sour mandarin orange juice beverage. The preparation method comprises the following eight steps: juicing, enzymolysis, activated carbon decoloration, debitterizing, blending, homogenization, degassing, sterilization and filling. Aiming at the defects of sourness, bitterness, acerbity and the like of sour mandarin orange juice; through a large amount of experiments, the sour mandarin orange juice is developed to become the juice beverage which is suitable for eating, and is sour and delicious by utilizing a plurality of treating agents.
Description
Technical field
The present invention relates to field of beverage, more particularly, to a kind of preparation method of sour mandarin orange fruit drink.
Background technology
Sour mandarin orange is also referred to as smelly mandarin orange, smelly skin Citrus chachiensis Hort., medicine Fructus Citri tangerinae, main product West of Hubei Province, Hunan, eastern Guizhou, in Huangyan, Zhejiang
Also there is plantation Deng the Changjiang river areas to the south.Sour mandarin orange tree well developed root system, property is drought-enduring, Salt And Alkali Tolerance, sows tree-like big after connecing, and the age of tree is long, the winter
Season, fallen leaves were few, and fruit yield is high.Sour mandarin orange fruit juice is more, and aminoacid and citric acid equal size are also very high in fruit juice.Sour mandarin orange
《Compendium of Materia Medica》, the Qing Dynasty《A Supplement to the Compendium of Materia Medica》、《Dictionary of medicinal plant》、《Pharmacopoeia of People's Republic of China》(nineteen ninety version) is remembered
Show its tool cold expelling, dampness, promoting the circulation of QI, function such as expectorant in load, can be used for cough due to wind and cold, itching of the throat abundant expectoration, food stagnation and the disease such as get sick from drinking too much wine
Shape；Clinical practice proves that sour mandarin orange has unique curative effect to pulmonary tuberculosis, bronchitis, long-term stomachache, relieving cough and resolving phlegm etc..
Sour mandarin orange fruit juice has good pharmacological effect health food as a kind of, the shortcomings of sour, bitter, puckery because it is present,
Do not received by people, on the market also without related such product, also there are no and any sour mandarin orange fruit juice is developed into into drink
The correlational study of material.Therefore, sour mandarin orange fruit juice is developed into by potable beverage products using rational technology, is got in people
More to pay close attention to today of health, necessarily with great market.
The content of the invention
It is an object of the invention to provide a kind of preparation method of sour mandarin orange fruit drink.
For achieving the above object, the present invention adopts herein below：
A kind of preparation method of sour mandarin orange fruit drink, comprises the following steps：
1) squeeze the juice
The sour mandarin orange fruit of maturation is taken, is squeezed the juice after peeling, obtain original fruit juice；
2) digest
Original fruit juice is heated under agitation 35-45 DEG C, pectase and cellulase is added, 20-50min is digested, is obtained
To enzymolysis fruit juice；
3) decolourize
Under 35-45 DEG C of temperature conditionss, enzymolysis fruit juice is added under agitation proper amount of active carbon, decolouring 10-20min, it
Post-heating keeps fluidized state 2-3min to seething with excitement, and is then centrifuged for, and 40-45 DEG C is cooled to afterwards, obtains decolouring fruit juice；
4) hardship is taken off
Decolouring fruit juice is maintained the temperature at into 40-45 DEG C, beta-schardinger dextrin-is added under agitation, maintain the temperature at 40-45 DEG C after
Continuous stirring 30-40min, is cooled to afterwards 10-35 DEG C, obtains de- bitter pill juice；
5) dissolve
Under agitation, sodium carboxymethyl cellulose, high fructose syrup, white sugar, citric acid, Fructus Citri Limoniae are sequentially added in de- bitter pill juice
Sour sodium, appropriate orange taste essence, appropriate proline and appropriate aspartic acid, obtain crude product fruit juice；
6) homogenizing
Under 10-35 DEG C of temperature conditionss, crude product fruit juice is sufficiently stirred for be completely dissolved each material, obtains homogenizing fruit
Juice；
7) deaerate
Under 10-35 DEG C of temperature conditionss, under agitation, appropriate ascorbic acid is added in homogenizing fruit juice, be de-gassed place
Reason, obtains the fruit juice that deaerates；
8) sterilizing and fill
Under agitation, degassing fruit juice is heated to into 80-90 DEG C of sterilizing 10-15min, cooling obtains sour mandarin orange fruit drink；
Wherein, in the preparation method, each raw material weight number proportioning is：Original fruit juice 50-100 parts, pectase 0.5
- 5 parts of part, 0.5 part -5 parts of cellulase, 0.5 part -5 parts of beta-schardinger dextrin -, 0.2 part -2 parts of sodium carboxymethyl cellulose, high fructose syrup
0.5 part -5 parts, white sugar 6-15 parts, citric acid 0.01-1 parts, sodium citrate 0.01-1 parts, remaining is appropriate.
The present invention for sour mandarin orange fruit juice it is sour, bitter, it is puckery the shortcomings of, through many experiments, using including squeezing the juice, digest, living
Property carbon decoloring, it is de- bitter, dissolve, homogenizing, degassing, eight steps such as sterilizing and fill, using various inorganic agents, by sour mandarin orange fruit juice
Develop into edible, sweet and sour taste fruit drink.
Preferably, step 2) 40 DEG C of enzymolysis are heated to, enzymolysis time is 30min.At this temperature, enzymolysis most completely, is imitated
Rate highest.
Preferably, step 3) in decolourize be under 40 DEG C of temperature conditionss, will enzymolysis fruit juice add appropriate activity under agitation
Charcoal, decolouring 15min is heated to afterwards boiling, keeps fluidized state 3min, is then centrifuged for, and 40-45 DEG C is cooled to afterwards, obtains
Decolouring fruit juice.At this temperature, the decolorizing effect of activated carbon is carried out.Be heated to the 3min that seethes with excitement and keep, be to make step 2) in make
Pectase and cellulase lose activity, that is, enzyme-deactivating is used.The activated carbon is appropriate, usually original fruit juice weight
The 10-20% of amount.
Step 4) de- bitter step in, Jing test, when temperature is at 40-45 DEG C, the de-bittering effect of beta-schardinger dextrin-is best.
Step 5) in, the application selects sodium carboxymethyl cellulose as stabilizer, when being used using aforesaid special ratios,
Can guarantee that fruit juice is uniformly dispersed.The application adjusts the sugariness of fruit juice from white sugar, meets health idea.Citric acid and citric acid
Sodium is used mainly as buffer solution and regulation mouthfeel, makes the pH stable of sour mandarin orange fruit juice between 3-4, can keep fruit juice
Stability, and with more preferable mouthfeel, so as to get fruit drink more meet the consumption habits of people.Orange taste essence is appropriate, leads to
Often it is the 0.01-1wt% of original juice weight.Appropriate proline, the usually 0.01-1wt% of original juice weight.Radix Asparagi ammonia
Acid is appropriate, usually the 0.01-1wt% of original juice weight.
Step 6) in, homogenizing is not required to adopt homogenizer, as long as can stir fully be completely dissolved each material i.e. can be with.
Step 7) in, appropriate ascorbic acid, the usually 0.01-1wt% of original juice weight.
The present invention has advantages below：
The present invention for sour mandarin orange fruit juice it is sour, bitter, it is puckery the shortcomings of, through many experiments, using including squeezing the juice, digest, living
Property carbon decoloring, it is de- bitter, dissolve, homogenizing, degassing, eight steps such as sterilizing and fill, each step uses different disposal agent synthesis
Process, sour mandarin orange has been developed into edible, sweet and sour taste fruit drink.
Specific embodiment
In order to be illustrated more clearly that the present invention, with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, and should not limit this with this
The protection domain of invention.
Embodiment 1
A kind of preparation method of sour mandarin orange fruit drink, comprises the following steps：
1) squeeze the juice
The sour mandarin orange fruit of maturation is taken, peeling is squeezed the juice under room temperature, and fruit juice is stand-by, obtains original fruit juice.
2) digest
By original fruit juice 100g, 40 DEG C are heated under agitation, add 1g pectases and 0.5g cellulase, enzymolysis
30min, obtains digesting fruit juice；
3) decolourize
At 40 DEG C, 20g activated carbons, decolouring 15min is added to be heated to boiling afterwards, keep under agitation enzymolysis fruit juice
Fluidized state 3min, then with centrifuge, is cooled to afterwards 40 DEG C, obtains decolouring fruit juice；
4) hardship is taken off
Decolouring fruit juice is maintained the temperature at into 40 DEG C, 0.5g beta-schardinger dextrin -s are added under agitation, maintain the temperature at 40 DEG C of continuation
Stirring 30min, is cooled to afterwards 25 DEG C, obtains de- bitter pill juice；
5) dissolve
Under agitation, sequentially add in de- bitter pill juice 0.3g sodium carboxymethyl cellulose, 1g high fructose syrups, 9g white sugar,
0.03g citric acids, 0.1g sodium citrates, 0.1g orange taste essence, 0.1g proline and 0.1g aspartic acids, obtain crude product fruit
Juice；
6) homogenizing
At 25 DEG C, crude product fruit juice is sufficiently stirred for be completely dissolved each material, obtains homogenizing fruit juice；
7) deaerate
Under 25 DEG C, stirring, 0.1g ascorbic acid is added in homogenizing fruit juice, be de-gassed process, obtain the fruit juice that deaerates；
8) sterilizing and fill
Under agitation, degassing fruit juice is heated to into 85 DEG C of sterilizing 10min, is cooled to room temperature, fill is obtained sour mandarin orange
Fruit drink.
Sour mandarin orange fruit drink outward appearance obtained in embodiment 1 is bright, sweet mouthfeel is good to eat.
Embodiment 2
A kind of preparation method of sour mandarin orange fruit drink, comprises the following steps：
1) squeeze the juice
The sour mandarin orange fruit of maturation is taken, peeling is squeezed the juice under room temperature, and fruit juice is stand-by, obtains original fruit juice.
2) digest
By original fruit juice 50g, 35 DEG C are heated under agitation, add 0.5g pectases and 5g cellulase, enzymolysis
20min, obtains digesting fruit juice；
3) decolourize
At 35 DEG C, 10g activated carbons, decolouring 10min is added to be heated to boiling afterwards, keep under agitation enzymolysis fruit juice
Fluidized state 2min, then with centrifuge, is cooled to afterwards 45 DEG C, obtains decolouring fruit juice；
4) hardship is taken off
Decolouring fruit juice is maintained the temperature at into 45 DEG C, 0.5g beta-schardinger dextrin -s are added under agitation, maintain the temperature at 45 DEG C of continuation
Stirring 40min, is cooled to afterwards 10 DEG C, obtains de- bitter pill juice；
5) dissolve
Under agitation, sequentially add in de- bitter pill juice 0.2g sodium carboxymethyl cellulose, 0.5g high fructose syrups, 6g white sugar,
0.01g citric acids, 1g sodium citrates, 0.5g orange taste essence, 1g proline and 0.5g aspartic acids, obtain crude product fruit juice；
6) homogenizing
At 10 DEG C, crude product fruit juice is sufficiently stirred for be completely dissolved each material, obtains homogenizing fruit juice；
7) deaerate
Under 10 DEG C, stirring, 0.5g ascorbic acid is added in homogenizing fruit juice, be de-gassed process, obtain the fruit juice that deaerates；
8) sterilizing and fill
Under agitation, degassing fruit juice is heated to into 80 DEG C of sterilizing 15min, is cooled to room temperature, fill is obtained sour mandarin orange
Fruit drink.
Sour mandarin orange fruit drink outward appearance obtained in embodiment 2 is bright, sweet mouthfeel is good to eat.
Embodiment 3
A kind of preparation method of sour mandarin orange fruit drink, comprises the following steps：
1) squeeze the juice
The sour mandarin orange fruit of maturation is taken, peeling is squeezed the juice under room temperature, and fruit juice is stand-by, obtains original fruit juice.
2) digest
By original fruit juice 100g, 45 DEG C are heated under agitation, add 5g pectases and 0.5g cellulase, enzymolysis
50min, obtains digesting fruit juice；
3) decolourize
At 45 DEG C, 15g activated carbons, decolouring 20min is added to be heated to boiling afterwards, keep under agitation enzymolysis fruit juice
Fluidized state 3min, then with centrifuge, is cooled to afterwards 42 DEG C, obtains decolouring fruit juice；
4) hardship is taken off
Decolouring fruit juice is maintained the temperature at into 42 DEG C, 5g beta-schardinger dextrin -s are added under agitation, maintained the temperature at 42 DEG C and continue to stir
35min is mixed, 35 DEG C are cooled to afterwards, obtain de- bitter pill juice；
5) dissolve
Under agitation, 2g sodium carboxymethyl cellulose, 5g high fructose syrups, 15g white sugar, 1g lemons are sequentially added in de- bitter pill juice
Lemon acid, 0.01g sodium citrates, 0.01g orange taste essence, 0.5g proline and 1g aspartic acids, obtain crude product fruit juice；
6) homogenizing
At 35 DEG C, crude product fruit juice is sufficiently stirred for be completely dissolved each material, obtains homogenizing fruit juice；
7) deaerate
Under 35 DEG C, stirring, 1g ascorbic acid is added in homogenizing fruit juice, be de-gassed process, obtain the fruit juice that deaerates；
8) sterilizing and fill
Under agitation, degassing fruit juice is heated to into 90 DEG C of sterilizing 12min, is cooled to room temperature, fill is obtained sour mandarin orange
Fruit drink.
Sour mandarin orange fruit drink outward appearance obtained in embodiment 3 is bright, sweet mouthfeel is good to eat.
Comparative example 1
Similar to Example 1, its difference is that enzymolysis is carried out at 50 DEG C.It was found that in obtained acid mandarin orange fruit juice, fruit
Real pectin and content of cellulose is more, affects mouthfeel and fruit juice quality.
Comparative example 2
Similar to Example 1, its difference is that de- hardship is carried out at 30 DEG C.It was found that in obtained acid mandarin orange fruit juice, acid
The bitterness of mandarin orange itself can not be removed well, affect mouthfeel.
Comparative example 3
Similar to Example 1, its difference is not to be de-gassed.It was found that obtained acid mandarin orange fruit drink is preserved
It is bad, easily degenerate, it is spoiled, discoloration.
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not right
The restriction of embodiments of the present invention, for those of ordinary skill in the field, may be used also on the basis of the above description
To make other changes in different forms, all of embodiment cannot be exhaustive here, it is every to belong to this
Obvious change that bright technical scheme is extended out changes row still in protection scope of the present invention.
Claims (3)
1. a kind of preparation method of sour mandarin orange fruit drink, it is characterised in that the preparation method is comprised the following steps：
1) squeeze the juice
The sour mandarin orange fruit of maturation is taken, is squeezed the juice after peeling, obtain original fruit juice；
2) digest
Original fruit juice is heated under agitation 35-45 DEG C, pectase and cellulase is added, 20-50min is digested, enzyme is obtained
Solution fruit juice；
3) decolourize
Under 35-45 DEG C of temperature conditionss, enzymolysis fruit juice is added under agitation proper amount of active carbon, decolouring 10-20min, Zhi Houjia
Heat keeps fluidized state 2-3min to seething with excitement, and is then centrifuged for, and 40-45 DEG C is cooled to afterwards, obtains decolouring fruit juice；
4) hardship is taken off
Decolouring fruit juice is maintained the temperature at into 40-45 DEG C, beta-schardinger dextrin-is added under agitation, maintained the temperature at 40-45 DEG C and continue to stir
30-40min is mixed, 10-35 DEG C is cooled to afterwards, obtain de- bitter pill juice；
5) dissolve
Under agitation, sodium carboxymethyl cellulose, high fructose syrup, white sugar, citric acid, citric acid are sequentially added in de- bitter pill juice
Sodium, appropriate orange taste essence, appropriate proline and appropriate aspartic acid, obtain crude product fruit juice；
6) homogenizing
Under 10-35 DEG C of temperature conditionss, crude product fruit juice is sufficiently stirred for be completely dissolved each material, obtains homogenizing fruit juice；
7) deaerate
Under 10-35 DEG C of temperature conditionss, under agitation, appropriate ascorbic acid is added in homogenizing fruit juice, be de-gassed process, obtained
To degassing fruit juice；
8) sterilizing and fill
Under agitation, degassing fruit juice is heated to into 80-90 DEG C of sterilizing 10-15min, cooling obtains sour mandarin orange fruit drink；
Wherein, in the preparation method, each raw material weight number proportioning is：0.5 part -5 of original fruit juice 50-100 parts, pectase
Part, 0.5 part -5 parts of cellulase, 0.5 part -5 parts of beta-schardinger dextrin -, 0.2 part -2 parts of sodium carboxymethyl cellulose, 0.5 part of high fructose syrup -
5 parts, white sugar 6-15 parts, citric acid 0.01-1 parts, sodium citrate 0.01-1 parts, remaining is appropriate.
2. a kind of preparation method of sour mandarin orange fruit drink according to claim 1, it is characterised in that step 2) in, plus
To 40 DEG C of enzymolysis, enzymolysis time is 30min to heat.
3. a kind of preparation method of sour mandarin orange fruit drink according to claim 1, it is characterised in that step 3) in, take off
Color is under 40 DEG C of temperature conditionss, to add proper amount of active carbon, decolouring 15min to be heated to boiling afterwards under agitation enzymolysis fruit juice
Rise, keep fluidized state 3min, be then centrifuged for, 40-45 DEG C is cooled to afterwards, obtain decolouring fruit juice.
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| CN101133894A (en) * | 2007-09-30 | 2008-03-05 | 湖南省农产品加工研究所 | Method for improving the quantity of orange genus tangerine juice by utilizing complex enzyme |
| CN102631003A (en) * | 2012-04-23 | 2012-08-15 | 集美大学 | Method for debittering citrus juice |
| CN103734816A (en) * | 2013-10-10 | 2014-04-23 | 华南农业大学 | Preparation method of fingered citron fruit juice beverage |
| CN105054160A (en) * | 2015-07-03 | 2015-11-18 | 宁夏天瑞产业集团现代农业有限公司 | Plant water, plant water beverage, preparation method of plant water, and preparation method of plant water beverage |
| CN105077422A (en) * | 2014-05-06 | 2015-11-25 | 张春超 | Processing technology and formula of low-alcohol orange beverage |
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- 2016-12-02 CN CN201611092587.9A patent/CN106666281A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133894A (en) * | 2007-09-30 | 2008-03-05 | 湖南省农产品加工研究所 | Method for improving the quantity of orange genus tangerine juice by utilizing complex enzyme |
| CN102631003A (en) * | 2012-04-23 | 2012-08-15 | 集美大学 | Method for debittering citrus juice |
| CN103734816A (en) * | 2013-10-10 | 2014-04-23 | 华南农业大学 | Preparation method of fingered citron fruit juice beverage |
| CN105077422A (en) * | 2014-05-06 | 2015-11-25 | 张春超 | Processing technology and formula of low-alcohol orange beverage |
| CN105054160A (en) * | 2015-07-03 | 2015-11-18 | 宁夏天瑞产业集团现代农业有限公司 | Plant water, plant water beverage, preparation method of plant water, and preparation method of plant water beverage |
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Application publication date: 20170517 |