CN106721738A - A kind of preparation technology of Black Box Tracing health drink - Google Patents

A kind of preparation technology of Black Box Tracing health drink Download PDF

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Publication number
CN106721738A
CN106721738A CN201710013808.7A CN201710013808A CN106721738A CN 106721738 A CN106721738 A CN 106721738A CN 201710013808 A CN201710013808 A CN 201710013808A CN 106721738 A CN106721738 A CN 106721738A
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China
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fruit
pressure
temperature
extract
black box
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CN201710013808.7A
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张佳霖
孙智谋
周旭
汪长刚
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吉林省轻工业设计研究院
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Priority to CN201710013808.7A priority Critical patent/CN106721738A/en
Publication of CN106721738A publication Critical patent/CN106721738A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04Extraction of juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A23L2/74Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A kind of preparation technology of Black Box Tracing health drink is related to the preparing technical field of health drink, and the technique optimizes relevant parameter index on the basis of enzyme is gone out in blanching by orthogonal test, response surface experiments;After color protection enzymolysis, gone out enzyme using isostatic cool pressing technology, make pectin, protolysate, the further gelation of cellulose hydrolysate and color protection;After crushing red ginseng using circulating airflow milling, the form combined by alcohol extracting, water extraction extracts red ginseng extract;By the way of continuous centrifugal and deepfreeze and membrane filtration, juice clarification stablizing effect is investigated in continuous production.Technique of the invention be greatly improved the total phenol of fruit content, contrast fresh fruit total phenol content is up to 85 95%, enhance the content of general flavone, general flavone content is up to 28 45mg/100ml in finished product fruit juice, and with significant anti-aging antioxidation, without ginseng bilgy odour, liquid clear stable is sour-sweet moderate.

Description

A kind of preparation technology of Black Box Tracing health drink
Technical field
The present invention relates to the preparing technical field of health drink, and in particular to a kind of system of Black Box Tracing health drink Standby technique.
Background technology
Black Box Tracing is a kind of perennial shrub of rose family, is a kind of emerging small berries fruit tree, its fruit be it is spherical, Pericarp is black purple, and fruit juice is in dark ruby red, and sense of taste is partial to bitterness.Various nutrients are rich in the fruit of Black Box Tracing Matter, wherein total sugar content are 10%-15%, and anthocyanin content is up to 1% or so, flavone compound be 0.25%-0.35%, Polyphenols total content is up to 2.5%-3.5%, additionally contains multivitamin, mineral matter, organic acid, triterpenes chemical combination Thing, carrot hydrocarbon compound etc..Comparatively speaking, in many berries Black Box Tracing fruit be contained polyphenols most One of berry of horn of plenty.Fruit wine, beverage, health food are can be widely used for, and in China to the exploitation of its product also in rudiment Stage, the raising with people to black fruit gland rib fruits nutrition value recognization, its converted products will be with good development prospect.
It is blue during there are the vegetables and fruit of antioxidant effect at 40 kinds according to the analysis of U.S. Ta Fuci (Tufts) university The procyanidin content of the certain kind of berries ranks the first, and cultivation blueberry OPC its content is in 0.07-0.15g/100g fresh weights, and black fruit gland Rib Sorbus alnifloria procyanidin content is detected as 1.3-2g/100g fresh weights, is 9-29 times of blueberry procyanidin content.
Literature search find, Black Box Tracing research focus mostly on plant tissue culture, functional component analyze and identify, work( Energy component extracting method, and in products application research field, it is limited only to fruit wine, fermenting beverage research, Black Box Tracing Health functional beverage does not appear in the newspapers.
The content of the invention
The present invention provides a kind of anti-aging, oxidation resistant Black Box Tracing health drink production technology, overcomes black fruit The features such as gland rib Sorbus alnifloria peracid low sugar tannin high, Black Box Tracing oxidation decoloration is solved the problems, such as, efficiently solve red ginseng and carry The problem that thing bilgy odour, bitter taste disturb beverage flavor is taken, the stability problem of Black Box Tracing and red ginseng extract is solved, Technique of the invention had both remained material characteristic and local flavor, and the feature and health of beverage are enhanced again;The product of the technique Compound basis health food combination principle, is a kind of green functional berry drink without chemical addition agent, preservative free, without sucrose Material.
The technical solution adopted for solving the technical problem of the present invention is as follows:
A kind of preparation technology of Black Box Tracing health drink, it comprises the following steps:
By hand picking, removal is gone mouldy, after rotten bad grain and foreign matter, lead to for step one, fresh Black Box Tracing fruit The continuous cleaning of ozone clean line 2min, high pressure cleaning showers 4min are crossed, draining is vibrated, scalded in the hot water of rapid 80-90 DEG C of input Drift 1min, reaches enzyme removal protecting color and softens the purpose of pulp organization, vibrates draining;
Step 2, keep by under the pulp temperature conditionss after step one draining, being crushed rapidly, and by colloid mill Treatment, contains in enzymatic vessel, treats temperature stabilization to 40-45 DEG C, adds complex enzyme, and it is juice weight 0.12- to add weight 0.5% acerola concentrate extract, digests 100-150min;The complex enzyme is:Pectase, cellulase and Papain Enzyme, proportions are (2~3):1:(0.5~1), complex enzyme addition is the 0.1-0.15% of fresh fruit weight;
Step 3, step 2 is digested after product feeding isostatic cool pressing device, ultra high pressure is 400-600MPa, is gone out Enzyme color protection time 5-15min, then carries out suction press filtering, forms fruit juice stand-by;
Step 4, red ginseng are extracted after coarse crushing, low-temperature circulating formula airflow milling are crushed using vacuum and low temperature circulation ethanol Method, continuous to extract 2 times, filtering, merging filtrate is stand-by;
Step 5, step 4 is filtered after red ginseng filter residue add 7 times of distilled water of weight, Vacuum Heat backflow extraction, carry Take 2 times, merging filtrate, then merge with the filtrate of step 4, filter press coarse filtration, reverse osmosis membrane concentration, micro-wave vacuum is formed Red ginseng medicinal extract, is concentrated into 50g;
Step 6, following material is mixed according to mass percent:The fruit juice that 85-93% step 3 is obtained, 2-4% The medicinal extract that step 5 is obtained, the maltitol of 3-10%, the xylo-oligosaccharide of 0.1-0.3%, the FOS of 0.3-0.6%, The stevioside of 0.005-0.02%, the gamboge berry extract of 0.05-0.2%, mixture is after being sufficiently stirred for allotment, then passes through Ultrafiltration membrance filter, high-pressure homogeneous, continuous centrifugal, in 0-4 DEG C of temperature caching 6-12h, filling by nanofiltration membrane, 500- 800mPa pressure ultrahigh-pressure sterilizations 10-30min, you can finished product.
Concentration of alcohol used by alcohol extraction procedure described in step 4 is 75-95%, and extraction time is 1-1.5h, and solid-liquid ratio is 1:5。
The solid-liquid ratio extracted described in step 5 is 1:7, extraction time is 1-1.5h, and Extracting temperature is 50-70 DEG C, vacuum Less than -0.08MPa.
High-pressure homogeneous pressure described in step 6 is 60-90mPa, and homogenizing time is 10-20min, the rotating speed of continuous centrifugal It is 25000 turns/min.
The beneficial effects of the invention are as follows:As a result of isostatic cool pressing technology, low-temperature circulating extractive technique, function intensified skill The technologies such as art, Ji big Ti Gao the total phenol of fruit content, contrast fresh fruit total phenol content is up to 85-95%, enhances general flavone Content, general flavone content is up to 28-45mg/100ml in finished product fruit juice.
Tested by the influence of aged mouse animal superoxide enzyme ratio (SOD) vigor, it was demonstrated that compounding fruit juice and blank pair Compared according to group, SOD in Mice vigor increased 23.8-45.1%, with significant anti-aging antioxidant effect.
By food sense organ analysis, the colourity of compounding fruit juice, sugariness, typical local flavor, acidity, acerbity are mutually coordinated, nobody Ginseng bilgy odour, liquid clear stable is sour-sweet moderate, and comprehensive grading is up to 82-95 points.
Specific embodiment
The present invention is described in further details with reference to embodiment.
The preparation technology of Black Box Tracing health drink of the invention is as follows:
The first step:Black Box Tracing juice processing technique is have studied first, on the basis of enzyme is gone out in blanching, with brown stain degree It is index with crushing juice rate, investigates color protection agent concentration, complex enzyme species and ratio, and optimize by orthogonal test, response surface experiments Relevant parameter index.Result of study:The acerola concentrate extract of juice weight 0.12-0.5% is added, effect of color protection is optimal, inhales Shading value is 0.31-0.36.Complex enzyme hydrolysis addition 0.1-0.15%, enzymolysis time 100-150min, complex enzyme ratio (pectin Enzyme:Cellulase:Papain) it is (2~3):1:(0.5~1), hydrolysis temperature 40-45 DEG C , fruit crushing juice rate and solubility The content of solid content is respectively 80-86% and 9.5-11%.
Second step:After color protection enzymolysis, gone out enzyme using isostatic cool pressing technology, hydrolyze pectin, protolysate, cellulose The further gelation of thing, further color protection, while improve crushing juice rate and soluble solid content, Zeng Jia fruit gland rib Sorbus alnifloria it is former The stability and inoxidizability of the polyphenols such as anthocyanidin, prevent polyphenols from losing.Result of study:Ultra-high pressure condition 400-600MPa, 5-15min , the content of fruit crushing juice rate and soluble solid be respectively 85-90% and 12.5-18%, always Phenol content (comparing with the total phenol of fruit juice after enzymolysis) is 93-97%.
3rd step:After crushing red ginseng using circulating airflow milling, respectively with saponin content and medicinal extract amount as index, by alcohol Carry, the form that water extraction is combined extracts red ginseng extract, while red ginseng bilgy odour and bitter taste can be dispelled effectively.Result of study is: 100g red ginsengs obtain medicinal extract through alcohol extracting, water extraction, and alcohol extracting concentration of alcohol 75-95%, extraction time is 1-1.5h, and extraction time is 2 Secondary, solid-liquid ratio is 1:5, red ginseng saponin content 5.5-6.1mg/g, medicinal extract amount 74-78.2g;Water extraction solid-liquid ratio is 1:7, during extraction Between be 1-1.5h, Extracting temperature be 50-70 DEG C, red ginseng saponin content 1.1-1.5mg/g, medicinal extract amount 15.4-17.9g.
4th step:In Beverage Service technique, with clarity and light transmittance as index, using continuous centrifugal and deepfreeze With the mode of membrane filtration, continuous production, investigation juice clarification stablizing effect.Result of study is:Merge medicinal extract and be concentrated into 50g, With fruit juice prepare, after ultrafiltration membrance filter, high-pressure homogeneous, continuous centrifugal low temperature caching, nanofiltration membrane, it is filling after, super-pressure Sterilization, finished product.fruit glands rib Sorbus alnifloria fruit juice 85-93%, red ginseng medicinal extract 2-4%, maltitol 3-10%, xylo-oligosaccharide 0.1- 0.3%, FOS 0.3-0.6%, the gamboge berry extract of stevioside 0.005-0.02%, 0.05-0.2%;It is high-pressure homogeneous Pressure 60-90mPa, homogenizing time 10-20min;Low temperature caches 0-4 DEG C of temperature, cache-time 6-12h;Ultrahigh-pressure sterilization pressure 500-800mPa, sterilization time 10-30min, beverage clear stable, local flavor are good, and the shelf-life was up to 180-229 days.
Embodiment 1
(1) fresh Black Box Tracing fruit through hand picking, go mouldy, rotten bad grain and foreign matter, by continuous smelly by removal Oxygen cleaning line cleaning 2min, high pressure cleaning showers 4min, vibrate draining, and blanching 1min in the hot water of rapid 80 DEG C of input reaches The purpose of enzyme removal protecting color and softening pulp organization, vibrates draining.
(2) keep at a temperature of pulp, crush rapidly, and by milling treatment of colloid, contain in enzymatic vessel, treat temperature stabilization To 40 DEG C, (papain, ratio is 2 for pectase, cellulase to add complex enzyme:1:0.5,40 DEG C of hydrolysis temperature is combined Enzymolysis addition for fresh fruit weight 0.1%), and add the acerola concentrate extract of juice weight 0.2%, digest 100min.
(3) after digesting, into isostatic cool pressing device, ultra high pressure is 400MPa, enzyme removal protecting color time 5min, then Suction press filtering is carried out, fruit juice is formed stand-by.
(4) after red ginseng is crushed through coarse crushing, low-temperature circulating formula airflow milling, alcohol extraction procedure is circulated using vacuum and low temperature (alcohol extracting concentration of alcohol 75%, extraction time is 1h, and extraction time is 2 times, and solid-liquid ratio is 1:5), continuous to extract 2 times, filtering is closed And filtrate, it is stand-by.
(5) red ginseng filter residue adds the distilled water of 7 times of mass ratio, and (extraction time is 1h, extracts temperature for Vacuum Heat backflow extraction It is 50 DEG C to spend, and vacuum is less than -0.08MPa), extract 2 times, merging filtrate merges with step (4) filtrate, filter press coarse filtration, Reverse osmosis membrane is concentrated, and micro-wave vacuum forms medicinal extract, is concentrated into 50g.
(6) by step (3) fruit juice and step (5) medicinal extract according to 92%, 2%, add blended fruit juice weight 5% Maltitol, 0.1% xylo-oligosaccharide, 0.4% FOS, 0.005% stevioside, 0.05% HCA is extracted Thing, after being sufficiently stirred for allotment, through ultrafiltration membrance filter, high-pressure homogeneous (high-pressure homogeneous pressure 76mPa, homogenizing time 15min), continuously Centrifugation, in 0 DEG C of temperature caching 6h, filling by nanofiltration membrane, 500mPa pressure ultrahigh-pressure sterilizations 10min, you can finished product.
The compounding fruit juice general flavone content is up to 28mg/100ml, contrast fresh fruit total phenol content 85%, with blank control group 23.8% is increased compared to SOD in Mice vigor, 82 points of food sense organ comprehensive grading, color darkviolet, liquid clarification is sour without precipitation It is sweet preferable, 189 days shelf-lifves.
Embodiment 2
(1) fresh Black Box Tracing fruit through hand picking, go mouldy, rotten bad grain and foreign matter, by continuous smelly by removal Oxygen cleaning line cleaning 2min, high pressure cleaning showers 4min, vibrate draining, and blanching 1min in the hot water of rapid 90 DEG C of input reaches The purpose of enzyme removal protecting color and softening pulp organization, vibrates draining.
(2) keep at a temperature of pulp, crush rapidly, and by milling treatment of colloid, contain in enzymatic vessel, treat temperature stabilization To 45 DEG C, (papain, ratio is 3 for pectase, cellulase to add complex enzyme:1:1,45 DEG C of hydrolysis temperature, complex enzyme Solution addition for fresh fruit weight 0.15%), and add the acerola concentrate extract of juice weight 0.5%, digest 150min.
(3) after digesting, into isostatic cool pressing device, ultra high pressure is 600MPa, enzyme removal protecting color time 15min, then Suction press filtering is carried out, fruit juice is formed stand-by.
(4) after red ginseng is crushed through coarse crushing, low-temperature circulating formula airflow milling, alcohol extraction procedure is circulated using vacuum and low temperature (alcohol extracting concentration of alcohol 95%, extraction time is 1.5h, and extraction time is 2 times, and solid-liquid ratio is 1:5) it is, continuous to extract 2 times, filtering, Merging filtrate, it is stand-by.
(5) red ginseng filter residue adds the distilled water of 7 times of mass ratio, and (extraction time is 1.5h, is extracted for Vacuum Heat backflow extraction Temperature is 70 DEG C, and vacuum is less than -0.08MPa), extract 2 times, merging filtrate merges with step (4) filtrate, and filter press is thick Filter, reverse osmosis membrane concentration, micro-wave vacuum forms medicinal extract, is concentrated into 50g.
(6) by step (3) fruit juice and step (5) medicinal extract according to 85%, 4%, add blended fruit juice weight 10% Maltitol, 0.3% xylo-oligosaccharide, 0.6% FOS, 0.02% stevioside, 0.2% gamboge berry extract, Be sufficiently stirred for allotment after, through ultrafiltration membrance filter, high-pressure homogeneous (high-pressure homogeneous pressure 65mPa, homogenizing time 10min), continuously from The heart, in 4 DEG C of temperature cachings 12h, filling by nanofiltration membrane, 800mPa pressure ultrahigh-pressure sterilizations 30min, you can finished product.
The compounding fruit juice general flavone content is up to 43.2mg/100ml, contrast fresh fruit total phenol content 92%, with blank Group increased 45% compared to SOD in Mice vigor, and 93 points of food sense organ comprehensive grading, color darkviolet, liquid clarification is sour without precipitation It is sweet excellent, 220 days shelf-lifves.
Embodiment 3
(1) fresh Black Box Tracing fruit through hand picking, go mouldy, rotten bad grain and foreign matter, by continuous smelly by removal Oxygen cleaning line cleaning 2min, high pressure cleaning showers 4min, vibrate draining, and blanching 1min in the hot water of rapid 85 DEG C of input reaches The purpose of enzyme removal protecting color and softening pulp organization, vibrates draining.
(2) keep at a temperature of pulp, crush rapidly, and by milling treatment of colloid, contain in enzymatic vessel, treat temperature stabilization To 42 DEG C, (papain, ratio is 3 for pectase, cellulase to add complex enzyme:1:0.5,42 DEG C of hydrolysis temperature is combined Enzymolysis addition for fresh fruit weight 0.12%), and add the acerola concentrate extract of juice weight 0.5%, digest 120min.
(3) after digesting, into isostatic cool pressing device, ultra high pressure is 500MPa, enzyme removal protecting color time 10min, then Suction press filtering is carried out, fruit juice is formed stand-by.
(4) after red ginseng is crushed through coarse crushing, low-temperature circulating formula airflow milling, alcohol extraction procedure is circulated using vacuum and low temperature (alcohol extracting concentration of alcohol 90%, extraction time is 1.2h, and extraction time is 2 times, and solid-liquid ratio is 1:5) it is, continuous to extract 2 times, filtering, Merging filtrate, it is stand-by.
(5) red ginseng filter residue adds the distilled water of 7 times of mass ratio, and (extraction time is 1.2h, is extracted for Vacuum Heat backflow extraction Temperature is 60 DEG C, and vacuum is less than -0.08MPa), extract 2 times, merging filtrate merges with step (4) filtrate, and filter press is thick Filter, reverse osmosis membrane concentration, micro-wave vacuum forms medicinal extract, is concentrated into 50g.
(6) by step (3) fruit juice and step (5) medicinal extract according to 93%, 3%, add blended fruit juice weight 4% Maltitol, 0.2% xylo-oligosaccharide, 0.3% FOS, 0.01% stevioside, 0.1% gamboge berry extract, Be sufficiently stirred for allotment after, through ultrafiltration membrance filter, high-pressure homogeneous (high-pressure homogeneous pressure 60mPa, homogenizing time 10min), continuously from The heart, in 2 DEG C of temperature cachings 8h, filling by nanofiltration membrane, 700mPa pressure ultrahigh-pressure sterilizations 20min, you can finished product.
The compounding fruit juice general flavone content is up to 42.7mg/100ml, contrast fresh fruit total phenol content 87%, with blank Group increased 40.9% compared to SOD in Mice vigor, and 93 points of food sense organ comprehensive grading, color darkviolet, liquid is clarified without precipitation, It is sour-sweet good, 210 days shelf-lifves.
Embodiment 4
(1) fresh Black Box Tracing fruit through hand picking, go mouldy, rotten bad grain and foreign matter, by continuous smelly by removal Oxygen cleaning line cleaning 2min, high pressure cleaning showers 4min, vibrate draining, and blanching 1min in the hot water of rapid 85 DEG C of input reaches The purpose of enzyme removal protecting color and softening pulp organization, vibrates draining.
(2) keep at a temperature of pulp, crush rapidly, and by milling treatment of colloid, contain in enzymatic vessel, treat temperature stabilization To 45 DEG C, (papain, ratio is 2 for pectase, cellulase to add complex enzyme:1:0.5,45 DEG C of hydrolysis temperature is combined Enzymolysis addition for fresh fruit weight 0.14%), and add the acerola concentrate extract of juice weight 0.5%, digest 140min.
(3) after digesting, into isostatic cool pressing device, ultra high pressure is 600MPa, enzyme removal protecting color time 10min, then Suction press filtering is carried out, fruit juice is formed stand-by.
(4) after red ginseng is crushed through coarse crushing, low-temperature circulating formula airflow milling, alcohol extraction procedure is circulated using vacuum and low temperature (alcohol extracting concentration of alcohol 92%, extraction time is 1.5h, and extraction time is 2 times, and solid-liquid ratio is 1:5) it is, continuous to extract 2 times, filtering, Merging filtrate, it is stand-by.
(5) red ginseng filter residue adds the distilled water of 7 times of mass ratio, and (extraction time is 1h, extracts temperature for Vacuum Heat backflow extraction It is 55 DEG C to spend, and vacuum is less than -0.08MPa), extract 2 times, merging filtrate merges with step (4) filtrate, filter press coarse filtration, Reverse osmosis membrane is concentrated, and micro-wave vacuum forms medicinal extract, is concentrated into 50g.
(6) by step (3) fruit juice and step (5) medicinal extract according to 91%, 2%, add blended fruit juice weight 6% Maltitol, 0.3% xylo-oligosaccharide, 0.6% FOS, 0.015% stevioside, 0.2% gamboge berry extract, Be sufficiently stirred for allotment after, through ultrafiltration membrance filter, high-pressure homogeneous (high-pressure homogeneous pressure 70mPa, homogenizing time 20min), continuously from The heart, in 0 DEG C of temperature caching 12h, filling by nanofiltration membrane, 800mPa pressure ultrahigh-pressure sterilizations 10min, you can finished product.
The compounding fruit juice general flavone content is up to 45mg/100ml, contrast fresh fruit total phenol content 95%, with blank control group 39.9% is increased compared to SOD in Mice vigor, 95 points of food sense organ comprehensive grading, color darkviolet, liquid clarification is sour without precipitation It is sweet fine, 197 days shelf-lifves.
Embodiment 5
(1) fresh Black Box Tracing fruit through hand picking, go mouldy, rotten bad grain and foreign matter, by continuous smelly by removal Oxygen cleaning line cleaning 2min, high pressure cleaning showers 4min, vibrate draining, and blanching 1min in the hot water of rapid 80 DEG C of input reaches The purpose of enzyme removal protecting color and softening pulp organization, vibrates draining.
(2) keep at a temperature of pulp, crush rapidly, and by milling treatment of colloid, contain in enzymatic vessel, treat temperature stabilization To 41 DEG C, (papain, ratio is 2 for pectase, cellulase to add complex enzyme:1:0.5,41 DEG C of hydrolysis temperature is combined Enzymolysis addition for fresh fruit weight 0.11%), and add the acerola concentrate extract of juice weight 0.12%, enzymolysis 140min。
(3) after digesting, into isostatic cool pressing device, ultra high pressure is 450MPa, enzyme removal protecting color time 15min, then Suction press filtering is carried out, fruit juice is formed stand-by.
(4) after red ginseng is crushed through coarse crushing, low-temperature circulating formula airflow milling, alcohol extraction procedure is circulated using vacuum and low temperature (alcohol extracting concentration of alcohol 80%, extraction time is 1.5h, and extraction time is 2 times, and solid-liquid ratio is 1:5) it is, continuous to extract 2 times, filtering, Merging filtrate, it is stand-by.
(5) red ginseng filter residue adds the distilled water of 7 times of mass ratio, and (extraction time is 1h, extracts temperature for Vacuum Heat backflow extraction It is 65 DEG C to spend, and vacuum is less than -0.08MPa), extract 2 times, merging filtrate merges with step (4) filtrate, filter press coarse filtration, Reverse osmosis membrane is concentrated, and micro-wave vacuum forms medicinal extract, is concentrated into 50g.
(6) by step (3) fruit juice and step (5) medicinal extract according to 90%, 2%, add blended fruit juice weight 7% Maltitol, 0.2% xylo-oligosaccharide, 0.6% FOS, 0.008% stevioside, 0.2% gamboge berry extract, Be sufficiently stirred for allotment after, through ultrafiltration membrance filter, high-pressure homogeneous (high-pressure homogeneous pressure 85mPa, homogenizing time 15min), continuously from The heart, in 0 DEG C of temperature caching 6h, filling by nanofiltration membrane, 650mPa pressure ultrahigh-pressure sterilizations 12min, you can finished product.
The compounding fruit juice general flavone content is up to 39mg/100ml, contrast fresh fruit total phenol content 91%, with blank control group 45.1% is increased compared to SOD in Mice vigor, 89 points of food sense organ comprehensive grading, color darkviolet, liquid clarification is sour without precipitation It is sweet good, 218 days shelf-lifves.
Embodiment 6
(1) fresh Black Box Tracing fruit through hand picking, go mouldy, rotten bad grain and foreign matter, by continuous smelly by removal Oxygen cleaning line cleaning 2min, high pressure cleaning showers 4min, vibrate draining, and blanching 1min in the hot water of rapid 87 DEG C of input reaches The purpose of enzyme removal protecting color and softening pulp organization, vibrates draining.
(2) keep at a temperature of pulp, crush rapidly, and by milling treatment of colloid, contain in enzymatic vessel, treat temperature stabilization To 44 DEG C, (papain, ratio is 2.5 for pectase, cellulase to add complex enzyme:1:0.5,44 DEG C of hydrolysis temperature is multiple Synthase solution addition for fresh fruit weight 0.15%), and add the acerola concentrate extract of juice weight 0.15%, enzymolysis 140min。
(3) after digesting, into isostatic cool pressing device, ultra high pressure is 600MPa, enzyme removal protecting color time 6min, then Suction press filtering is carried out, fruit juice is formed stand-by.
(4) after red ginseng is crushed through coarse crushing, low-temperature circulating formula airflow milling, alcohol extraction procedure is circulated using vacuum and low temperature (alcohol extracting concentration of alcohol 90%, extraction time is 1h, and extraction time is 2 times, and solid-liquid ratio is 1:5), continuous to extract 2 times, filtering is closed And filtrate, it is stand-by.
(5) red ginseng filter residue adds the distilled water of 7 times of mass ratio, and (extraction time is 1.5h, is extracted for Vacuum Heat backflow extraction Temperature is 65 DEG C, and vacuum is less than -0.08MPa), extract 2 times, merging filtrate merges with step (4) filtrate, and filter press is thick Filter, reverse osmosis membrane concentration, micro-wave vacuum forms medicinal extract, is concentrated into 50g.
(6) by step (3) fruit juice and step (5) medicinal extract according to 86%, 4%, add blended fruit juice weight 8% Maltitol, 0.3% xylo-oligosaccharide, 0.6% FOS, 0.02% stevioside, 0.2% gamboge berry extract, Be sufficiently stirred for allotment after, through ultrafiltration membrance filter, high-pressure homogeneous (high-pressure homogeneous pressure 90mPa, homogenizing time 20min), continuously from The heart, in 3 DEG C of temperature cachings 9h, filling by nanofiltration membrane, 800mPa pressure ultrahigh-pressure sterilizations 30min, you can finished product.
The compounding fruit juice general flavone content is up to 39mg/100ml, contrast fresh fruit total phenol content 88%, with blank control group 45.1% is increased compared to SOD in Mice vigor, 89 points of food sense organ comprehensive grading, color darkviolet, liquid clarification is sour without precipitation It is sweet good, 218 days shelf-lifves.
Embodiment 7
(1) fresh Black Box Tracing fruit through hand picking, go mouldy, rotten bad grain and foreign matter, by continuous smelly by removal Oxygen cleaning line cleaning 2min, high pressure cleaning showers 4min, vibrate draining, and blanching 1min in the hot water of rapid 90 DEG C of input reaches The purpose of enzyme removal protecting color and softening pulp organization, vibrates draining.
(2) keep at a temperature of pulp, crush rapidly, and by milling treatment of colloid, contain in enzymatic vessel, treat temperature stabilization To 42 DEG C, (papain, ratio is 2.3 for pectase, cellulase to add complex enzyme:1:0.8,42 DEG C of hydrolysis temperature is multiple Synthase solution addition for fresh fruit weight 0.1%), and add the acerola concentrate extract of juice weight 0.35%, enzymolysis 140min。
(3) after digesting, into isostatic cool pressing device, ultra high pressure is 400MPa, enzyme removal protecting color time 6min, then Suction press filtering is carried out, fruit juice is formed stand-by.
(4) after red ginseng is crushed through coarse crushing, low-temperature circulating formula airflow milling, alcohol extraction procedure is circulated using vacuum and low temperature (alcohol extracting concentration of alcohol 80%, extraction time is 1h, and extraction time is 2 times, and solid-liquid ratio is 1:5), continuous to extract 2 times, filtering is closed And filtrate, it is stand-by.
(5) red ginseng filter residue adds the distilled water of 7 times of mass ratio, and (extraction time is 1.5h, is extracted for Vacuum Heat backflow extraction Temperature is 51 DEG C, and vacuum is less than -0.08MPa), extract 2 times, merging filtrate merges with step (4) filtrate, and filter press is thick Filter, reverse osmosis membrane concentration, micro-wave vacuum forms medicinal extract, is concentrated into 50g.
(6) by step (3) fruit juice and step (5) medicinal extract according to 91%, 4%, add blended fruit juice weight 4% Maltitol, 0.2% xylo-oligosaccharide, 0.4% FOS, 0.008% stevioside, 0.12% HCA is extracted Thing, after being sufficiently stirred for allotment, through ultrafiltration membrance filter, high-pressure homogeneous (high-pressure homogeneous pressure 70mPa, homogenizing time 20min), continuously Centrifugation, in 0 DEG C of temperature caching 9h, filling by nanofiltration membrane, 800mPa pressure ultrahigh-pressure sterilizations 20min, you can finished product.
The compounding fruit juice general flavone content is up to 41.6mg/100ml, contrast fresh fruit total phenol content 92.6%, with blank pair 42.2% is increased compared to SOD in Mice vigor according to group, 90 points of food sense organ comprehensive grading, color darkviolet, liquid clarification nothing is heavy Form sediment, sour-sweet preferably, 229 days shelf-lifves.
Embodiment 8
(1) fresh Black Box Tracing fruit through hand picking, go mouldy, rotten bad grain and foreign matter, by continuous smelly by removal Oxygen cleaning line cleaning 2min, high pressure cleaning showers 4min, vibrate draining, and blanching 1min in the hot water of rapid 81 DEG C of input reaches The purpose of enzyme removal protecting color and softening pulp organization, vibrates draining.
(2) keep at a temperature of pulp, crush rapidly, and by milling treatment of colloid, contain in enzymatic vessel, treat temperature stabilization To 44 DEG C, (papain, ratio is 2 for pectase, cellulase to add complex enzyme:1:0.8,44 DEG C of hydrolysis temperature is combined Enzymolysis addition for fresh fruit weight 0.1%), and add the acerola concentrate extract of juice weight 0.3%, digest 140min.
(3) after digesting, into isostatic cool pressing device, ultra high pressure is 400MPa, enzyme removal protecting color time 6min, then Suction press filtering is carried out, fruit juice is formed stand-by.
(4) after red ginseng is crushed through coarse crushing, low-temperature circulating formula airflow milling, alcohol extraction procedure is circulated using vacuum and low temperature (alcohol extracting concentration of alcohol 95%, extraction time is 1.5h, and extraction time is 2 times, and solid-liquid ratio is 1:5) it is, continuous to extract 2 times, filtering, Merging filtrate, it is stand-by.
(5) red ginseng filter residue adds the distilled water of 7 times of mass ratio, and (extraction time is 1.5h, is extracted for Vacuum Heat backflow extraction Temperature is 70 DEG C, and vacuum is less than -0.08MPa), extract 2 times, merging filtrate merges with step (4) filtrate, and filter press is thick Filter, reverse osmosis membrane concentration, micro-wave vacuum forms medicinal extract, is concentrated into 50g.
(6) by step (3) fruit juice and step (5) medicinal extract according to 93%, 3%, add blended fruit juice weight 3% Maltitol, 0.1% xylo-oligosaccharide, 0.4% FOS, 0.017% stevioside, 0.12% HCA is extracted Thing, after being sufficiently stirred for allotment, through ultrafiltration membrance filter, high-pressure homogeneous (high-pressure homogeneous pressure 85mPa, homogenizing time 10min), continuously Centrifugation, in 0 DEG C of temperature caching 6h, filling by nanofiltration membrane, 700mPa pressure ultrahigh-pressure sterilizations 20min, you can finished product.
The compounding fruit juice general flavone content is up to 43.7mg/100ml, contrast fresh fruit total phenol content 91.5%, with blank pair 39.2% is increased compared to SOD in Mice vigor according to group, 95 points of food sense organ comprehensive grading, color darkviolet, liquid clarification nothing is heavy Form sediment, sour-sweet preferably, 210 days shelf-lifves.

Claims (4)

1. a kind of preparation technology of Black Box Tracing health drink, it is characterised in that the technique comprises the following steps:
By hand picking, removal is gone mouldy, after rotten bad grain and foreign matter for step one, fresh Black Box Tracing fruit, by even Continuous ozone clean line cleaning 2min, high pressure cleaning showers 4min, vibrate draining, blanching in the hot water of rapid 80-90 DEG C of input 1min, reaches enzyme removal protecting color and softens the purpose of pulp organization, vibrates draining;
Step 2, keep by under the pulp temperature conditionss after step one draining, being crushed rapidly, and by colloid mill at Reason, contains in enzymatic vessel, treats temperature stabilization to 40-45 DEG C, adds complex enzyme, and it is juice weight 0.12-0.5% to add weight Acerola concentrate extract, digest 100-150min;The complex enzyme is:Pectase, cellulase and papain, three Ratio is (2~3):1:(0.5~1), complex enzyme addition is the 0.1-0.15% of fresh fruit weight;
Step 3, step 2 is digested after product feeding isostatic cool pressing device, ultra high pressure is 400-600MPa, the enzyme that goes out shield Color time 5-15min, then carries out suction press filtering, forms fruit juice stand-by;
Step 4, red ginseng circulate ethanol extraction side after coarse crushing, low-temperature circulating formula airflow milling are crushed using vacuum and low temperature Method, continuous to extract 2 times, filtering, merging filtrate is stand-by;
Step 5, step 4 is filtered after red ginseng filter residue add 7 times of distilled water of weight, Vacuum Heat backflow extraction, extract 2 It is secondary, merging filtrate, then merge with the filtrate of step 4, filter press coarse filtration, reverse osmosis membrane concentration, micro-wave vacuum forms red ginseng Medicinal extract, is concentrated into 50g;
Step 6, following material is mixed according to mass percent:The fruit juice that 85-93% step 3 is obtained, 2-4% steps Five medicinal extract for obtaining, the maltitol of 3-10%, the xylo-oligosaccharide of 0.1-0.3%, the FOS of 0.3-0.6%, 0.005- 0.02% stevioside, the gamboge berry extract of 0.05-0.2%, mixture after being sufficiently stirred for allotment, then by milipore filter Filtering, high-pressure homogeneous, continuous centrifugal, in 0-4 DEG C of temperature caching 6-12h, filling by nanofiltration membrane, 500-800mPa pressures Power ultrahigh-pressure sterilization 10-30min, you can finished product.
2. a kind of preparation technology of Black Box Tracing health drink as claimed in claim 1, it is characterised in that step 4 institute Concentration of alcohol used by alcohol extraction procedure is stated for 75-95%, extraction time is 1-1.5h, and solid-liquid ratio is 1:5.
3. a kind of preparation technology of Black Box Tracing health drink as claimed in claim 1, it is characterised in that step 5 institute The solid-liquid ratio for stating extraction is 1:7, extraction time is 1-1.5h, and Extracting temperature is 50-70 DEG C, and vacuum is less than -0.08MPa.
4. a kind of preparation technology of Black Box Tracing health drink as claimed in claim 1, it is characterised in that step 6 institute High-pressure homogeneous pressure is stated for 60-90mPa, homogenizing time is 10-20min, and the rotating speed of continuous centrifugal is 25000 turns/min.
CN201710013808.7A 2017-01-09 2017-01-09 A kind of preparation technology of Black Box Tracing health drink CN106721738A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108330037A (en) * 2018-02-08 2018-07-27 河北科技大学 A method of preparing health drink using grape brandy still residue
CN108653417A (en) * 2018-07-16 2018-10-16 北京国康本草物种生物科学技术研究院有限公司 A kind of extracting method and its extract of black fruit Sorbus alnifloria

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CN102188027A (en) * 2011-04-02 2011-09-21 四川省蚕业科技开发总公司 Method for making mulberry juice
CN102441050A (en) * 2010-10-12 2012-05-09 四川滇虹医药开发有限公司 Method for preparing oral preparation of a cape jasmine and magnolia decoction
CN103356801A (en) * 2013-07-23 2013-10-23 宁波立华制药有限公司 Method for preparing bazhen granule by low-temperature continuous extraction combined with membrane separation technology
CN104351869A (en) * 2014-10-18 2015-02-18 辽宁省干旱地区造林研究所 Aronia melenocarpa composite juice beverage and preparation method thereof

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CN102441050A (en) * 2010-10-12 2012-05-09 四川滇虹医药开发有限公司 Method for preparing oral preparation of a cape jasmine and magnolia decoction
CN102188027A (en) * 2011-04-02 2011-09-21 四川省蚕业科技开发总公司 Method for making mulberry juice
CN103356801A (en) * 2013-07-23 2013-10-23 宁波立华制药有限公司 Method for preparing bazhen granule by low-temperature continuous extraction combined with membrane separation technology
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108330037A (en) * 2018-02-08 2018-07-27 河北科技大学 A method of preparing health drink using grape brandy still residue
CN108653417A (en) * 2018-07-16 2018-10-16 北京国康本草物种生物科学技术研究院有限公司 A kind of extracting method and its extract of black fruit Sorbus alnifloria

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