CN106858243A - A kind of processing method of low sugar red date concentrated juice - Google Patents
A kind of processing method of low sugar red date concentrated juice Download PDFInfo
- Publication number
- CN106858243A CN106858243A CN201710067631.9A CN201710067631A CN106858243A CN 106858243 A CN106858243 A CN 106858243A CN 201710067631 A CN201710067631 A CN 201710067631A CN 106858243 A CN106858243 A CN 106858243A
- Authority
- CN
- China
- Prior art keywords
- jujube
- red date
- low sugar
- fermentation
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 45
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000004821 distillation Methods 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000005119 centrifugation Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000010521 absorption reaction Methods 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 241001247821 Ziziphus Species 0.000 claims description 77
- 239000000843 powder Substances 0.000 claims description 35
- 235000020418 red date juice Nutrition 0.000 claims description 29
- 235000013399 edible fruits Nutrition 0.000 claims description 17
- 235000013882 gravy Nutrition 0.000 claims description 15
- 238000001179 sorption measurement Methods 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000001514 detection method Methods 0.000 claims description 10
- 230000002255 enzymatic effect Effects 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 238000005070 sampling Methods 0.000 claims description 9
- 238000001471 micro-filtration Methods 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 108010084185 Cellulases Proteins 0.000 claims description 5
- 102000005575 Cellulases Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 244000104547 Ziziphus oenoplia Species 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 239000003610 charcoal Substances 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000020095 red wine Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims 1
- 235000010987 pectin Nutrition 0.000 claims 1
- 229920001277 pectin Polymers 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 230000004048 modification Effects 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 244000126002 Ziziphus vulgaris Species 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- IVOMOUWHDPKRLL-KQYNXXCUSA-N Cyclic adenosine monophosphate Chemical compound C([C@H]1O2)OP(O)(=O)O[C@H]1[C@@H](O)[C@@H]2N1C(N=CN=C2N)=C2N=C1 IVOMOUWHDPKRLL-KQYNXXCUSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- -1 triterpene Alkaloid Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/08—Concentrating or drying of juices
- A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
Abstract
The invention discloses a kind of processing method of low sugar red date concentrated juice, comprise the following steps：Sorting, clean, crush, cover water, fermentation, distillation, enzymolysis, centrifugation, absorption, filtering, concentration, sterilizing and pack.The processing method of low sugar red date concentrated juice of the invention can produce the low sugar red date concentrated juice of pol value≤4%, and the multiple beneficial composition of jujube is remained in the low sugar red date concentrated juice prepared, suitable for various people, the especially use of diabetic, additionally, the coproduct ethanol produced in the process of low sugar red date concentrated juice of the present invention can be reclaimed and used as raw-food material.
Description
Technical field
The invention belongs to technical field of agricultural product process, and in particular to a kind of processing method of low sugar red date concentrated juice.
Background technology
Jujube tree is the distinctive fruit variety of China, and its cultivation history is long, with economic worth very high, and red date pulp
In addition to containing abundant vitamin, protein, fiber, carbohydrate, organic acid and mineral matter, also contain red jujube polysaccharide, adenosine cyclophosphate
Etc. several functions composition, additionally, also contain 16 kinds of amino acid in jujube, wherein containing 8 kinds of essential amino acids and infants
The interior arginine and histidine that can not synthesize.
The technique that jujube is processed is focused mostly at present in high temperature baking is carried out to it, this processing method can be because temperature
The influence of degree causes jujube Maillard reaction to aggravate, and reduces the nutritional ingredient of jujube.Additionally, polysaccharide conversion phenomenon is current jujube
The material of sweet taste is not presented in jujube originally in jujube fruit during processing for a new problem being mentioned in processing, i.e. jujube
The saccharic composition that sweet taste is presented is converted into after processing, so as to increase sugared content in jujube product, is unfavorable for health diet, especially not
Beneficial to the diet of diabetes patient.And the jujube product of sugar-free or low sugar is rarely found in the market, large-scale production does not almost have
Have, therefore, in the urgent need to being improved to existing production technique structure, to produce the jujube product of low sugar concn.
The content of the invention
The invention provides a kind of processing method of low sugar red date concentrated juice, sugar-free in the prior art or low sugar are solved
Red date concentrated juice does not almost have, and the red date concentrated juice of high glucose concentration is not suitable for the problem of diabetes patients.
The invention provides a kind of processing method of low sugar red date concentrated juice, comprise the following steps：
Step 1, sorting：Extra dry red wine jujube is chosen, and rejects wherein mildew and rot, rotten, damaged by vermin jujube, obtain selected jujube；
Step 2, cleaning：Selected jujube is cleaned into 10-20min with 20-35 DEG C of clear water, is then drained away the water, done
Net jujube；
Step 3, crushes：80 mesh sieves are crossed after clean jujube is crushed, red date powder is obtained；
Step 4, covers water：Red date powder is placed in container, is then 80-90 DEG C of water by jujube toward temperature is added in container
Powder is totally submerged, and keeps the constant immersion 25-30min of water temperature, then red date powder in container and immersion are water-cooled into room temperature, is obtained
The mixture of red date powder and water；
Step 5, fermentation：The mixture of red date powder and water is placed in fermentation tank, then according to every 100kg red date powders：
The ratio of 0.5kg yeast toward adding in fermentation tank yeast, charging to be stirred after finishing, in 26-36 DEG C of fermentation at room temperature, hair
The pol value of sampling Detection fermentation-like during ferment, fermentation is terminated when pol value≤4% is detected, and obtains the jujube that ferments；
Step 6, distillation：Fermentation jujube is carried out into distillation removal ethanol, bottoms are then crossed into aperture for 0.8-1.2mm
Screen cloth, obtain red jujube fruit gravy；
Step 7, enzymolysis：Red jujube fruit gravy is placed in enzymatic vessel, then according to every 1000kg red jujube fruits gravy：45mL is really
Glue enzyme：Toward addition pectase and cellulase in enzymatic vessel, charging stirs the ratio of 25mL cellulases after finishing, in 45
20-30min is digested at DEG C, obtains digesting jujube juice；
Step 8, centrifugation：Jujube juice centrifugation 5-20min under the rotating speed of 4000-10000r/min will be digested, obtained
Low sugar jujube juice；
Step 9, absorption, filtering：According to every 1000kg activated carbons：The ratio of 1.5kg low sugar jujube juices is by low sugar jujube juice
Suspension adsorption treatment is carried out in addition charcoal canister, adsorption time is 15-20min, adsorbed adsorption liquid micro-filtration after finishing
Film is filtered, and obtains low sugar clarifying jujube juice；
Step 10, concentration：By low sugar clarifying jujube juice be placed in temperature for 55-60 DEG C, vacuum be 75kPa under conditions of it is dense
Contracting, stops when the most 60-70% of original liquid volume is concentrated, and obtains low sugar red date concentrated juice；
Step 11, sterilizing, packaging：Low sugar red date concentrated juice is packed in after high-temperature sterilization 2-4s at 115-125 DEG C,
Obtain the low sugar red date concentrated juice.
Preferably, jujube is cleaned using automatic cleaning system in the step 2.
Preferably, the concrete operation step of sampling Detection fermentation-like pol is as follows in the step 5：
1kg fermentation-likes are taken out from fermentation tank carries out that ethanol is distilled off, and distillation is detected with hand-held saccharometer after finishing and removed
Fall the pol value of the remaining liq after ethanol.
Preferably, the aperture of microfiltration membranes is 0.46 micron in the step 9.
Compared with prior art, the beneficial effects of the present invention are：
1) processing method of low sugar red date concentrated juice of the invention is by series of processing steps such as fermentation, distillation, enzymolysis
Sugar in jujube is changed, sugar content is reduced, so as to obtain the red date concentrated juice of low sugar.
2) not only sugared content is low for the low sugar red date concentrated juice that the processing method of low sugar red date concentrated juice of the invention is obtained, and
And the beneficiating ingredient in jujube, such as CAMP, flavones, triterpene Alkaloid are remained to greatest extent, it is adaptable to it is wide
The use of big crowd, especially diabetic.
3) substantial amounts of coproduct ethanol can be produced in the process of low sugar red date concentrated juice of the invention, can be gathered up
It is used as good raw-food material to use.
Specific embodiment
In order that those skilled in the art more fully understand that technical scheme can be practiced, with reference to specific
The invention will be further described for embodiment, but illustrated embodiment is not as a limitation of the invention.
Experimental technique described in various embodiments of the present invention, unless otherwise specified, is conventional method.
Embodiment 1
A kind of processing method of low sugar red date concentrated juice, comprises the following steps：
Step 1, sorting：Extra dry red wine jujube is chosen, and rejects wherein mildew and rot, rotten, damaged by vermin jujube, obtain selected jujube；
Step 2, cleaning：Selected jujube is cleaned by 20min with 20 DEG C of clear water using automatic cleaning system, is then drained the water
Point, obtain clean jujube；
Step 3, crushes：80 mesh sieves are crossed after clean jujube is crushed, red date powder is obtained；
Step 4, covers water：Red date powder is placed in container, then makes red date powder toward the water that addition temperature in container is 80 DEG C
It is totally submerged, keeps the constant immersion 30min of water temperature, then red date powder in container and immersion are water-cooled to room temperature, obtains jujube
The mixture of powder and water；
Step 5, fermentation：The mixture of red date powder and water is placed in fermentation tank, then according to every 100kg red date powders：
The ratio of 0.5kg yeast toward adding in fermentation tank yeast, charging to be stirred after finishing, in 26 DEG C of fermentation at room temperature, fermentation
During sampling Detection fermentation-like pol value, detect pol value for 2% when terminate fermentation, obtain ferment jujube；
The concrete operation step of sampling Detection fermentation-like pol value is as follows：
1kg fermentation-likes are taken out from fermentation tank carries out that ethanol is distilled off, and distillation is detected with hand-held saccharometer after finishing and removed
Fall the pol value of the remaining liq after ethanol；
Step 6, distillation：Fermentation jujube is carried out into distillation removal ethanol, bottoms are then crossed into the sieve that aperture is 0.8mm
Net, obtains red jujube fruit gravy；
Step 7, enzymolysis：Red jujube fruit gravy is placed in enzymatic vessel, then according to every 1000kg red jujube fruits gravy：45mL is really
Glue enzyme：Toward addition pectase and cellulase in enzymatic vessel, charging stirs the ratio of 25mL cellulases after finishing, in 45
20min is digested at DEG C, obtains digesting jujube；
Step 8, centrifugation：Jujube centrifugation 5min under the rotating speed of 10000r/min will be digested, obtain low sugar jujube juice；
Step 9, absorption, filtering：According to every 1000kg activated carbons：The ratio of 1.5kg low sugar jujube juices is by low sugar jujube juice
Add charcoal canister in carry out suspension adsorption treatment, adsorption time is 15min, absorption finish after be with aperture by adsorption liquid
0.46 micron of microfiltration membranes are filtered, and obtain low sugar clarifying jujube juice；
Step 10, concentration：Low sugar clarifying jujube juice is placed in temperature for 55 DEG C, vacuum to be concentrated under conditions of 75kPa, when
Stop when concentrating the 60% of most original liquid volume, obtain low sugar red date concentrated juice；
Step 11, sterilizing, packaging：Low sugar red date concentrated juice is packed in after high-temperature sterilization 4s at 115 DEG C, that is, is obtained
The low sugar red date concentrated juice.
Embodiment 2
A kind of processing method of low sugar red date concentrated juice, comprises the following steps：
Step 1, sorting：Extra dry red wine jujube is chosen, and rejects wherein mildew and rot, rotten, damaged by vermin jujube, obtain selected jujube；
Step 2, cleaning：Selected jujube is cleaned by 15min with 30 DEG C of clear water using automatic cleaning system, is then drained the water
Point, obtain clean jujube；
Step 3, crushes：80 mesh sieves are crossed after clean jujube is crushed, red date powder is obtained；
Step 4, covers water：Red date powder is placed in container, then makes red date powder toward the water that addition temperature in container is 85 DEG C
It is totally submerged, keeps the constant immersion 28min of water temperature, then red date powder in container and immersion are water-cooled to room temperature, obtains jujube
The mixture of powder and water；
Step 5, fermentation：The mixture of red date powder and water is placed in fermentation tank, then according to every 100kg red date powders：
The ratio of 0.5kg yeast toward adding in fermentation tank yeast, charging to be stirred after finishing, in 30 DEG C of fermentation at room temperature, fermentation
During sampling Detection fermentation-like pol value, detect pol value for 3% when terminate fermentation, obtain ferment jujube；
The concrete operation step of sampling Detection fermentation-like pol value is with embodiment 1；
Step 6, distillation：Fermentation jujube is carried out into distillation removal ethanol, bottoms are then crossed into the sieve that aperture is 1.0mm
Net, obtains red jujube fruit gravy；
Step 7, enzymolysis：Red jujube fruit gravy is placed in enzymatic vessel, then according to every 1000kg red jujube fruits gravy：45mL is really
Glue enzyme：Toward addition pectase and cellulase in enzymatic vessel, charging stirs the ratio of 25mL cellulases after finishing, in 45
25min is digested at DEG C, obtains digesting jujube；
Step 8, centrifugation：Jujube centrifugation 15min under the rotating speed of 8000r/min will be digested, obtain low sugar jujube juice；
Step 9, absorption, filtering：According to every 1000kg activated carbons：The ratio of 1.5kg low sugar jujube juices is by low sugar jujube juice
Add charcoal canister in carry out suspension adsorption treatment, adsorption time is 18min, absorption finish after be with aperture by adsorption liquid
0.46 micron of microfiltration membranes are filtered, and obtain low sugar clarifying jujube juice；
Step 10, concentration：Low sugar clarifying jujube juice is placed in temperature for 60 DEG C, vacuum to be concentrated under conditions of 75kPa, when
Stop when concentrating the 70% of most original liquid volume, obtain low sugar red date concentrated juice；
Step 11, sterilizing, packaging：Low sugar red date concentrated juice is packed in after high-temperature sterilization 3s at 120 DEG C, that is, is obtained
The low sugar red date concentrated juice.
Embodiment 3
A kind of processing method of low sugar red date concentrated juice, comprises the following steps：
Step 1, sorting：Extra dry red wine jujube is chosen, and rejects wherein mildew and rot, rotten, damaged by vermin jujube, obtain selected jujube；
Step 2, cleaning：Selected jujube is cleaned by 10min with 35 DEG C of clear water using automatic cleaning system, is then drained the water
Point, obtain clean jujube；
Step 3, crushes：80 mesh sieves are crossed after clean jujube is crushed, red date powder is obtained；
Step 4, covers water：Red date powder is placed in container, then makes red date powder toward the water that addition temperature in container is 90 DEG C
It is totally submerged, keeps the constant immersion 25min of water temperature, then red date powder in container and immersion are water-cooled to room temperature, obtains jujube
The mixture of powder and water；
Step 5, fermentation：The mixture of red date powder and water is placed in fermentation tank, then according to every 100kg red date powders：
The ratio of 0.5kg yeast toward adding in fermentation tank yeast, charging to be stirred after finishing, in 36 DEG C of fermentation at room temperature, fermentation
During sampling Detection fermentation-like pol value, when detect pol value for 3% when terminate fermentation, obtain ferment jujube；
The concrete operation step of sampling Detection fermentation-like pol value is with embodiment 1；
Step 6, distillation：Fermentation jujube is carried out into distillation removal ethanol, bottoms are then crossed into the sieve that aperture is 1.2mm
Net, obtains red jujube fruit gravy；
Step 7, enzymolysis：Red jujube fruit gravy is placed in enzymatic vessel, then according to every 1000kg red jujube fruits gravy：45mL is really
Glue enzyme：Toward addition pectase and cellulase in enzymatic vessel, charging stirs the ratio of 25mL cellulases after finishing, in 45
30min is digested at DEG C, obtains digesting jujube；
Step 8, centrifugation：Jujube centrifugation 20min under the rotating speed of 4000r/min will be digested, obtain low sugar jujube juice；
Step 9, absorption, filtering：According to every 1000kg activated carbons：The ratio of 1.5kg low sugar jujube juices is by low sugar jujube juice
Add charcoal canister in carry out suspension adsorption treatment, adsorption time is 20min, absorption finish after be with aperture by adsorption liquid
0.46 micron of microfiltration membranes are filtered, and obtain low sugar clarifying jujube juice；
Step 10, concentration：Low sugar clarifying jujube juice is placed in temperature for 58 DEG C, vacuum to be concentrated under conditions of 75kPa, when
Stop when concentrating the 65% of most original liquid volume, obtain low sugar red date concentrated juice；
Step 11, sterilizing, packaging：Low sugar red date concentrated juice is packed in after high-temperature sterilization 2s at 125 DEG C, that is, is obtained
The low sugar red date concentrated juice.
The equal processing and fabricatings of embodiment 1-3 have gone out low sugar red date concentrated juice, and the low sugar jujube that detection embodiment 1-3 is produced is dense
Contracting juice various performance parameters are as a result as follows：
The sugared content of low sugar red date concentrated juice in each embodiment of table 1
As it can be seen from table 1 for unprocessed jujube raw material, the low sugar jujube concentration that the present invention is prepared
The sugar content of juice is substantially reduced, by after multistep working process of the invention, Thick many candies content is under initial 97.4mg/100g
Below 40mg/100g is dropped to, meanwhile, after being processed into low sugar red date concentrated juice, beneficiating ingredient such as general flavone, nucleotides in jujube
Can be extracted from raw material, and by after removal of impurities and concentration step, both concentration is greatly improved, and drinks
After be beneficial to health；All kinds of beneficiating ingredients such as riboflavin, CAMP are yet retained among low sugar concentration, so comprehensive
Close above experimental result to understand, low sugar red date concentrated juice of the invention is applied to various people, especially low sugar demand crowd
Drink.
, but those skilled in the art once know basic creation although preferred embodiments of the present invention have been described
Property concept, then can make other change and modification to these embodiments.So, appended claims are intended to be construed to include excellent
Select embodiment and fall into having altered and changing for the scope of the invention.
Obviously, those skilled in the art can carry out various changes and modification without deviating from essence of the invention to the present invention
God and scope.So, if these modifications of the invention and modification belong to the scope of the claims in the present invention and its equivalent technologies
Within be also intended to comprising these change and modification.
Claims (4)
1. a kind of processing method of low sugar red date concentrated juice, it is characterised in that comprise the following steps：
Step 1, sorting：Extra dry red wine jujube is chosen, and rejects wherein mildew and rot, rotten, damaged by vermin jujube, obtain selected jujube；
Step 2, cleaning：Selected jujube is cleaned into 10-20min with 20-35 DEG C of clear water, is then drained away the water, obtain clean red
Jujube；
Step 3, crushes：80 mesh sieves are crossed after clean jujube is crushed, red date powder is obtained；
Step 4, covers water：Red date powder is placed in container, then toward addition temperature in container for 80-90 DEG C of water is complete by red date powder
Full submergence, keeps the constant immersion 25-30min of water temperature, then the red date powder in container and immersion are water-cooled into room temperature, obtains red
The mixture of date powder and water；
Step 5, fermentation：The mixture of red date powder and water is placed in fermentation tank, then according to every 100kg red date powders：0.5kg ferment
Female ratio toward adding yeast, charging to be stirred after finishing in fermentation tank, in 26-36 DEG C of fermentation at room temperature, fermentation process
The pol value of middle sampling Detection fermentation-like, fermentation is terminated when pol value≤4% is detected, and obtains the jujube that ferments；
Step 6, distillation：Fermentation jujube is carried out into distillation removal ethanol, bottoms are then crossed into the sieve that aperture is 0.8-1.2mm
Net, obtains red jujube fruit gravy；
Step 7, enzymolysis：Red jujube fruit gravy is placed in enzymatic vessel, then according to every 1000kg red jujube fruits gravy：45mL pectin
Enzyme：Toward addition pectase and cellulase in enzymatic vessel, charging stirs the ratio of 25mL cellulases after finishing, in 45 DEG C
Lower enzymolysis 20-30min, obtains digesting jujube juice；
Step 8, centrifugation：Jujube juice centrifugation 5-20min under the rotating speed of 4000-10000r/min will be digested, obtain low sugar
Jujube juice；
Step 9, absorption, filtering：According to every 1000kg activated carbons：The ratio of 1.5kg low sugar jujube juices adds low sugar jujube juice
Suspension adsorption treatment is carried out in charcoal canister, adsorption time is 15-20min, adsorbed adsorption liquid microfiltration membranes mistake after finishing
Filter, obtains low sugar clarifying jujube juice；
Step 10, concentration：Low sugar clarifying jujube juice is placed in temperature for 55-60 DEG C, vacuum to be concentrated under conditions of 75kPa, when
Stop during the concentration most 60-70% of original liquid volume, obtain low sugar red date concentrated juice；
Step 11, sterilizing, packaging：Low sugar red date concentrated juice is packed in after high-temperature sterilization 2-4s at 115-125 DEG C, is obtained final product
To the low sugar red date concentrated juice.
2. the processing method of low sugar red date concentrated juice according to claim 1, it is characterised in that used in the step 2
Automatic cleaning system is cleaned to jujube.
3. the processing method of low sugar red date concentrated juice according to claim 1, it is characterised in that sampled in the step 5
Detect that the concrete operation step of fermentation-like pol is as follows：
1kg fermentation-likes are taken out from fermentation tank carries out that ethanol is distilled off, and distillation is detected after finishing with hand-held saccharometer removes second
The pol value of the remaining liq after alcohol.
4. the processing method of low sugar red date concentrated juice according to claim 1, it is characterised in that micro-filtration in the step 9
The aperture of film is 0.46 micron.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710067631.9A CN106858243A (en) | 2017-02-07 | 2017-02-07 | A kind of processing method of low sugar red date concentrated juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710067631.9A CN106858243A (en) | 2017-02-07 | 2017-02-07 | A kind of processing method of low sugar red date concentrated juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858243A true CN106858243A (en) | 2017-06-20 |
Family
ID=59165932
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710067631.9A Pending CN106858243A (en) | 2017-02-07 | 2017-02-07 | A kind of processing method of low sugar red date concentrated juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858243A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719867A (en) * | 2018-04-23 | 2018-11-02 | 西北农林科技大学 | A kind of big jujube products and preparation method thereof rich in oligosaccharide |
| CN109222026A (en) * | 2018-10-31 | 2019-01-18 | 宁夏宁杨食品有限公司 | A kind of production method of low sugar pumpkin catsup |
| CN109259211A (en) * | 2018-09-12 | 2019-01-25 | 北京化工大学 | A kind of preparation method of low sugar red date powder |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266100A (en) * | 2011-09-05 | 2011-12-07 | 江苏省农业科学院 | Method for preparing fermented low-alcohol strawberry juice beverage |
| CN103431468A (en) * | 2013-08-23 | 2013-12-11 | 浙江蓝美农业有限公司 | Processing method for sugar-free blueberry juice |
| 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 |
| CN103719751A (en) * | 2013-12-04 | 2014-04-16 | 新疆楼兰庄园枣业有限公司 | Preparation method for low-reducing sugar red jujube powder |
| CN104664509A (en) * | 2015-03-23 | 2015-06-03 | 宁夏天瑞产业集团现代农业有限公司 | Fruit and vegetable juice, fruit and vegetable juice beverage and preparation method of fruit and vegetable juice |
-
2017
- 2017-02-07 CN CN201710067631.9A patent/CN106858243A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266100A (en) * | 2011-09-05 | 2011-12-07 | 江苏省农业科学院 | Method for preparing fermented low-alcohol strawberry juice beverage |
| 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 |
| CN103431468A (en) * | 2013-08-23 | 2013-12-11 | 浙江蓝美农业有限公司 | Processing method for sugar-free blueberry juice |
| CN103719751A (en) * | 2013-12-04 | 2014-04-16 | 新疆楼兰庄园枣业有限公司 | Preparation method for low-reducing sugar red jujube powder |
| CN104664509A (en) * | 2015-03-23 | 2015-06-03 | 宁夏天瑞产业集团现代农业有限公司 | Fruit and vegetable juice, fruit and vegetable juice beverage and preparation method of fruit and vegetable juice |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719867A (en) * | 2018-04-23 | 2018-11-02 | 西北农林科技大学 | A kind of big jujube products and preparation method thereof rich in oligosaccharide |
| CN109259211A (en) * | 2018-09-12 | 2019-01-25 | 北京化工大学 | A kind of preparation method of low sugar red date powder |
| CN109222026A (en) * | 2018-10-31 | 2019-01-18 | 宁夏宁杨食品有限公司 | A kind of production method of low sugar pumpkin catsup |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2018196476A1 (en) | Process for preparing decolored concentrated fresh momordica grosvenori juice | |
| CN101899372B (en) | Production method of sugar orange fruit wine | |
| CN102286321B (en) | Production method and product of fermentation type wampee wine | |
| CN105273895B (en) | Betel nut flavor alcohol-free beer and preparation method thereof | |
| CN105273934A (en) | Fermented sweet prickly pear wine and production method thereof | |
| CN103614274A (en) | Method for brewing full-fermentation type rhodomyrtus tomentosa fruit wine | |
| CN102876559A (en) | Healthcare kelp vinegar and preparation method thereof | |
| CN106858243A (en) | A kind of processing method of low sugar red date concentrated juice | |
| CN101215500B (en) | Barley wine brewing technique employing liquid fermentation method | |
| CN104726275A (en) | Preparation method of okra wine | |
| CN88100676A (en) | Produce the method for alcoholic beverage from plant juice | |
| CN105039089A (en) | Pawpaw peptide liquor and making method thereof | |
| CN1789402B (en) | Lemon wine preparation method | |
| CN1039955A (en) | With the watermelon seed melon method of producing original juice health beverage particularly | |
| CN104711158A (en) | Blackcurrant wine and preparation method thereof | |
| CN107603838A (en) | A kind of preparation method of sorosis mulberry root alcoholic drink mixed with fruit juice | |
| CN106834006A (en) | A kind of applejack and preparation method thereof | |
| CN108576526A (en) | A kind of production method of Jasmine fermented beverage | |
| CN110506877B (en) | Preparation method of dried orange peel flavored fermented beverage | |
| CN1635079A (en) | Process for preparing fermented glutinous rice | |
| CN112159485B (en) | Hawthorn pectin extraction process and hawthorn product | |
| CN108949428B (en) | Process for making fruit wine | |
| CN106721748A (en) | A kind of preparation method of apple and pear juice and prepared apple and pear juice | |
| CN111304041A (en) | Preparation method of dried apricot white spirit and brandy | |
| CN211353808U (en) | Onion juice separation and concentration system |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170620 |
|
| RJ01 | Rejection of invention patent application after publication |