CN107041496A - A kind of preparation method of selenium-rich pear juice - Google Patents
A kind of preparation method of selenium-rich pear juice Download PDFInfo
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- CN107041496A CN107041496A CN201710171720.8A CN201710171720A CN107041496A CN 107041496 A CN107041496 A CN 107041496A CN 201710171720 A CN201710171720 A CN 201710171720A CN 107041496 A CN107041496 A CN 107041496A
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- rich pear
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- pear juice
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- 239000011669 selenium Substances 0.000 title claims abstract description 106
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 104
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 104
- 235000015206 pear juice Nutrition 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 241000220324 Pyrus Species 0.000 claims abstract description 57
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 45
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 28
- 238000012545 processing Methods 0.000 claims abstract description 21
- 235000021017 pears Nutrition 0.000 claims abstract description 12
- 238000011017 operating method Methods 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims abstract description 8
- 230000005684 electric field Effects 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 11
- 244000020518 Carthamus tinctorius Species 0.000 claims description 11
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 11
- 240000004784 Cymbopogon citratus Species 0.000 claims description 11
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 11
- 240000003537 Ficus benghalensis Species 0.000 claims description 11
- 244000246386 Mentha pulegium Species 0.000 claims description 11
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 11
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 11
- 244000055346 Paulownia Species 0.000 claims description 11
- 235000001050 hortel pimenta Nutrition 0.000 claims description 11
- 241001116389 Aloe Species 0.000 claims description 10
- 235000011399 aloe vera Nutrition 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 240000000724 Berberis vulgaris Species 0.000 claims 2
- 235000014676 Phragmites communis Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 230000006641 stabilisation Effects 0.000 claims 1
- 238000011105 stabilization Methods 0.000 claims 1
- 235000007926 Craterellus fallax Nutrition 0.000 abstract description 2
- 240000007175 Datura inoxia Species 0.000 abstract description 2
- 239000013078 crystal Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241001083847 Berberis Species 0.000 description 9
- 238000001556 precipitation Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 230000002255 enzymatic effect Effects 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000000729 antidote Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001506 fluorescence spectroscopy Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 150000004678 hydrides Chemical class 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- 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
- 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 present invention discloses a kind of preparation method of selenium-rich pear juice, including following operating procedure：（1）After selenium-rich pear cleaning peeling, it is put into stabilizing solution and soaks；（2）By the selenium-rich pear stripping and slicing after immersion, pears core part is removed；（3）Selenium-rich pear after stripping and slicing is put into refrigerating box, takes out, is beaten using high speed beater after 50 70min；（4）Filter cleaner is carried out to selenium-rich pear slurry, selenium-rich pear juice is obtained, then homogeneous is carried out to selenium-rich pear juice；（5）Selenium-rich pear juice after homogeneous is put into pressurized tank, maintains the pressure in tank in 6 8bar, is stirred simultaneously；（6）Sterilization treatment is carried out to the pear juice after homogeneous using high-pressure pulse electric, the intensity of electric field is 35 40KV/cm, and processing time is 80 100 μ s.The preparation method for the selenium-rich pear juice that the present invention is provided, obtained selenium-rich pear juice is as clear as crystal, and pears fragrance is notable, delicious taste, and wherein the content of selenium element, compared with horn of plenty, can meet the demand of the daily selenium-supply of people.
Description
Technical field
The invention belongs to pear juice manufacture field, a kind of preparation method of selenium-rich pear juice of specific design.
Background technology
Selenium is the essential trace elements of the human body, is natural antidote, can remove murder by poisoning of the heavy metal to human body, there is anti-spoke
Penetrate, hypotensive, improve body immunity effect.With the improvement of living standards, people to it is healthy the problem of increasingly
Pay attention to, therefore selenium-rich pear is just well received by consumers once listing.Simultaneously the selenium-rich pear as made from selenium-rich pear, be also by
The heat handful of consumer is arrived.Because the selenium element in selenium-rich pear is present in the form of protein and amino acid, using routine
Pear juice production technology, the existence form of selenium element will certainly be destroyed, and then the nutritive value of selenium-rich pear juice is had a greatly reduced quality.
Brown stain is the undesirable element of generally existing during pear juice saving and processing, not only influences its exterior quality, while can also reduce
Its nutritional quality, the market value of final serious influence pear juice, in order to control and reduce brown stain, it is necessary in the preparation of pear juice
The color stabilizer such as citric acid and ascorbic acid is added in journey, the addition of these chemical substances can not only influence the local flavor of final products,
And selenium element formation precipitation in pear juice can be reduced, and then be lost in the process of pear juice, reduce the nutriture value of pear juice
Value.
The content of the invention
In order to solve the above problems, the present invention provides a kind of preparation method of selenium-rich pear juice.
The present invention is achieved by the following technical solutions.
A kind of preparation method of selenium-rich pear juice, including following operating procedure：
（1）By selenium-rich pear cleaning peeling after, be put into stabilizing solution and soak 15-20min, wherein stabilizing solution by following parts by weight group
Divide and be made：19-23 parts of peppermint, 13-15 parts of lemongrass, 10-15 parts of barberry, 5-7 parts of water banyan, 4-8 parts of safflower, 3-5 parts of fortune paulownia flower,
6-9 parts of aloe, 300-350 parts of water；
（2）By the selenium-rich pear stripping and slicing after immersion, pears core part is removed；
（3）Selenium-rich pear after stripping and slicing is put into 3-7 DEG C of refrigerating box, takes out, is beaten using high speed beater after 50-70min
Slurry；
（4）Filter cleaner is carried out to selenium-rich pear slurry, selenium-rich pear juice is obtained, then selenium-rich pear juice is carried out under conditions of 15MPa
Matter；
（5）Selenium-rich pear juice after homogeneous is put into pressurized tank, compressed air is passed through into tank, the pressure in tank is maintained in 6-
8bar, while being stirred using 300-400R/min rotating speed to it, processing time is 4-6 hours；
（6）Sterilization treatment is carried out to the pear juice after homogeneous using high-pressure pulse electric, the intensity of electric field is 35-40KV/cm, processing
Time is 80-100 μ s.
Specifically, above-mentioned steps（1）In stabilizing solution be made of following methods：Lemongrass, barberry are put into boiling water, adopted
Decocted after 40-50min, filtered to get filtrate with small fire, it is standby；After peppermint, water banyan, safflower, fortune paulownia flower, aloe are mixed, enter
Row plays juice processing, juice is added in standby filtrate, after being mixed evenly, and stabilizing solution, temperature when stabilizing solution is used is made
Not higher than 35 DEG C of degree.
Specifically, above-mentioned steps（2）During middle selenium-rich pear stripping and slicing processing, the Average Particle Diameters for the block selenium-rich pear cut are
4mm。
Specifically, above-mentioned steps（3）Rotating speed when high speed beater is beaten is 2500R/min, per 10kg selenium-rich pear blocks
Beating time is 5min.
Specifically, before selenium-rich pear juice homogeneous, the temperature of juice is down to 10-15 DEG C.
Specifically, above-mentioned steps（5）In, the temperature of pear juice is 15-20 DEG C in pressurized tank.
Technical scheme more than, the beneficial effects of the invention are as follows：
The preparation method for the selenium-rich pear juice that the present invention is provided, obtained selenium-rich pear juice is as clear as crystal, and significantly, taste can for pears fragrance
Mouthful, and wherein the content of selenium element, compared with horn of plenty, can meet the demand of the daily selenium-supply of people.Research shows, the enzyme more than 80%
Promote brown stain to occur in the shattering process of very short time, after the present invention is by the way that selenium-rich pear is removed the peel, soaked with stabilizing solution, and
Stripping and slicing is carried out before broken and is cooled, and effectively inhibits peppermint in the generation of enzymatic browning, stabilizing solution, safflower, bubble
After active ingredient synergy in paulownia, aloe, can be preferential by the polyphenol oxidase oxydasis in pear juice, and then consume body
Oxygen content in system, can effectively suppress the generation of enzymatic browning, and it also has effects that to improve pear juice local flavor, lifts pears
The fragrant of juice；After active ingredient synergy in lemongrass, barberry, water banyan, stable pear juice pH work(on the one hand can be played
Can, prevent pear juice pH from declining, cause the selenium element in pear juice to separate out, on the other hand can lift the transparency of pears meat cell, lifted
The effect of mashing；By after pears block low-temperature treatment before mashing, the activity of polyphenol oxidase in pear juice can be reduced, and then helps to suppress
The generation of enzymatic browning；The pear juice after homogeneous is put into pressurized tank, and to pressurizeing, stirring in tank, can effectively lift pear juice
Stability during storage, prevents pear juice from being precipitated during storage, and it can also effectively reduce non-enzymatic
Promote the generation of browning reaction；Sterilized using impulse electric field, local flavor and nutriment in food can be effectively kept, especially
Any influence will not be produced on the selenium element with protein and amino acid form presence, selenium element in pear juice is effectively guaranteed
Content.
Embodiment
Clear, complete description is carried out to technical scheme below with reference to each embodiment, it is clear that described
Embodiment is only a part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, ability
Domain those of ordinary skill all other embodiment resulting on the premise of creative work is not made, belongs to the present invention
The scope protected.
Embodiment 1
A kind of preparation method of selenium-rich pear juice, including following operating procedure：
（1）By selenium-rich pear cleaning peeling after, be put into stabilizing solution and soak 15min, wherein stabilizing solution by following parts by weight component
It is made：19 parts of peppermint, 13 parts of lemongrass, 10 parts of barberry, 5 parts of water banyan, 4 parts of safflower, 3 parts of fortune paulownia flower, 6 parts of aloe, 300 parts of water；
（2）By the selenium-rich pear stripping and slicing after immersion, pears core part is removed；
（3）Selenium-rich pear after stripping and slicing is put into 3 DEG C of refrigerating boxes, takes out, is beaten using high speed beater after 50min；
（4）Filter cleaner is carried out to selenium-rich pear slurry, selenium-rich pear juice is obtained, then selenium-rich pear juice is carried out under conditions of 15MPa
Matter；
（5）Selenium-rich pear juice after homogeneous is put into pressurized tank, compressed air is passed through into tank, maintains the pressure in tank to exist
6bar, while being stirred using 300R/min rotating speed to it, processing time is 4 hours；
（6）Sterilization treatment is carried out to the pear juice after homogeneous using high-pressure pulse electric, the intensity of electric field is 35KV/cm, during processing
Between be 80 μ s.
Specifically, above-mentioned steps（1）In stabilizing solution be made of following methods：Lemongrass, barberry are put into boiling water, adopted
Decocted after 40-50min, filtered to get filtrate with small fire, it is standby；After peppermint, water banyan, safflower, fortune paulownia flower, aloe are mixed, enter
Row plays juice processing, juice is added in standby filtrate, after being mixed evenly, and stabilizing solution, temperature when stabilizing solution is used is made
Spend for 30 DEG C.
Specifically, above-mentioned steps（2）During middle selenium-rich pear stripping and slicing processing, the Average Particle Diameters for the block selenium-rich pear cut are
4mm。
Specifically, above-mentioned steps（3）Rotating speed when high speed beater is beaten is 2500R/min, per 10kg selenium-rich pear blocks
Beating time is 5min.
Specifically, before selenium-rich pear juice homogeneous, the temperature of juice is down to 15 DEG C.
Specifically, above-mentioned steps（5）In, the temperature of pear juice is 20 DEG C in pressurized tank.
Embodiment 2
A kind of preparation method of selenium-rich pear juice, including following operating procedure：
（1）By selenium-rich pear cleaning peeling after, be put into stabilizing solution and soak 17min, wherein stabilizing solution by following parts by weight component
It is made：21 parts of peppermint, 14 parts of lemongrass, 13 parts of barberry, 6 parts of water banyan, 6 parts of safflower, 4 parts of fortune paulownia flower, 7 parts of aloe, 330 parts of water；
（2）By the selenium-rich pear stripping and slicing after immersion, pears core part is removed；
（3）Selenium-rich pear after stripping and slicing is put into 5 DEG C of refrigerating boxes, takes out, is beaten using high speed beater after 60min；
（4）Filter cleaner is carried out to selenium-rich pear slurry, selenium-rich pear juice is obtained, then selenium-rich pear juice is carried out under conditions of 15MPa
Matter；
（5）Selenium-rich pear juice after homogeneous is put into pressurized tank, compressed air is passed through into tank, maintains the pressure in tank to exist
7bar, while being stirred using 350R/min rotating speed to it, processing time is 5 hours；
（6）Sterilization treatment is carried out to the pear juice after homogeneous using high-pressure pulse electric, the intensity of electric field is 37KV/cm, during processing
Between be 90 μ s.
Specifically, above-mentioned steps（1）In stabilizing solution be made of following methods：Lemongrass, barberry are put into boiling water, adopted
Decocted after 45min, filtered to get filtrate with small fire, it is standby；After peppermint, water banyan, safflower, fortune paulownia flower, aloe are mixed, beaten
Juice processing, juice is added in standby filtrate, after being mixed evenly, and stabilizing solution is made, and temperature when stabilizing solution is used is
28℃。
Specifically, above-mentioned steps（2）During middle selenium-rich pear stripping and slicing processing, the Average Particle Diameters for the block selenium-rich pear cut are
4mm。
Specifically, above-mentioned steps（3）Rotating speed when high speed beater is beaten is 2500R/min, per 10kg selenium-rich pear blocks
Beating time is 5min.
Specifically, before selenium-rich pear juice homogeneous, the temperature of juice is down to 13 DEG C.
Specifically, above-mentioned steps（5）In, the temperature of pear juice is 17 DEG C in pressurized tank.
Embodiment 3
A kind of preparation method of selenium-rich pear juice, including following operating procedure：
（1）By selenium-rich pear cleaning peeling after, be put into stabilizing solution and soak 20min, wherein stabilizing solution by following parts by weight component
It is made：23 parts of peppermint, 15 parts of lemongrass, 15 parts of barberry, 7 parts of water banyan, 8 parts of safflower, 5 parts of fortune paulownia flower, 9 parts of aloe, 350 parts of water；
（2）By the selenium-rich pear stripping and slicing after immersion, pears core part is removed；
（3）Selenium-rich pear after stripping and slicing is put into 7 DEG C of refrigerating boxes, takes out, is beaten using high speed beater after 70min；
（4）Filter cleaner is carried out to selenium-rich pear slurry, selenium-rich pear juice is obtained, then selenium-rich pear juice is carried out under conditions of 15MPa
Matter；
（5）Selenium-rich pear juice after homogeneous is put into pressurized tank, compressed air is passed through into tank, maintains the pressure in tank to exist
8bar, while being stirred using 400R/min rotating speed to it, processing time is 6 hours；
（6）Sterilization treatment is carried out to the pear juice after homogeneous using high-pressure pulse electric, the intensity of electric field is 40KV/cm, during processing
Between be 100 μ s.
Specifically, above-mentioned steps（1）In stabilizing solution be made of following methods：Lemongrass, barberry are put into boiling water, adopted
Decocted after 50min, filtered to get filtrate with small fire, it is standby；After peppermint, water banyan, safflower, fortune paulownia flower, aloe are mixed, beaten
Juice processing, juice is added in standby filtrate, after being mixed evenly, and stabilizing solution is made, and temperature when stabilizing solution is used is
25℃。
Specifically, above-mentioned steps（2）During middle selenium-rich pear stripping and slicing processing, the Average Particle Diameters for the block selenium-rich pear cut are
4mm。
Specifically, above-mentioned steps（3）Rotating speed when high speed beater is beaten is 2500R/min, per 10kg selenium-rich pear blocks
Beating time is 5min.
Specifically, before selenium-rich pear juice homogeneous, the temperature of juice is down to 10 DEG C.
Specifically, above-mentioned steps（5）In, the temperature of pear juice is 15 DEG C in pressurized tank.
Comparative example 1
In the preparation process of selenium-rich pear juice, by step（1）In stabilizing solution change clear water into, remaining operating procedure and embodiment 1
It is identical.
Comparative example 2
In the preparation process of selenium-rich pear juice, step is not used（5）, remaining preparation method is identical with embodiment 2.
Comparative example 3
Step（6）In sterilizing methods using middle temperature collaboration super-pressure processing method, remaining operating method and embodiment 3 are complete
It is exactly the same.
Carry out the preparation experiment of selenium-rich pear juice to the selenium-rich pear with a collection of same breed with each embodiment and comparative example respectively,
In addition to heretofore described preparation condition is different, remaining preparation technology is identical, then to obtained finished product, at random
Sampling is detected that testing inspection result is as shown in table 1：
The Quality Detection of the selenium-rich pear juice of table 1
| Project | Brown stain degree OD420 | Se content（mg/kg） | Precipitation status after storing 6 months |
| Embodiment 1 | 0.1 | 0.033 | Without precipitation |
| Comparative example 1 | 0.4 | 0.029 | Without precipitation |
| Embodiment 2 | 0.1 | 0.034 | Without precipitation |
| Comparative example 2 | 0.3 | 0.032 | There is more precipitation in bottom of bottle |
| Embodiment 3 | 0.1 | 0.036 | Without precipitation |
| Comparative example 3 | 0.2 | 0.009 | There is less precipitation in bottom of bottle |
Wherein Se content is detected using Hydride generation fluorescence spectrometry；Brown stain degree assay method：Spectrophotometer method, in wavelength
At 420nm, distilled water zeroing determines the OD values of each pipe.
As shown in Table 1, using the method for the present invention, obtained selenium-rich pear juice, brown stain degree is relatively low, can be effectively kept selenium-rich
Precipitation is not likely to produce during selenium element in pears, and storage, the quality of pear juice is greatly improved.
Certainly, described above is not limitation of the present invention, and the present invention is also not limited to the example above, the art
Those of ordinary skill, in the essential scope of the present invention, the change made, changes, addition or replace, should all belong to of the invention
Protection domain.
Claims (6)
1. a kind of preparation method of selenium-rich pear juice, it is characterised in that including following operating procedure：
By selenium-rich pear cleaning peeling after, be put into stabilizing solution and soak 15-20min, wherein stabilizing solution by following parts by weight component
It is made：19-23 parts of peppermint, 13-15 parts of lemongrass, 10-15 parts of barberry, 5-7 parts of water banyan, 4-8 parts of safflower, 3-5 parts of fortune paulownia flower, reed
6-9 parts of luxuriant growth, 300-350 parts of water；
（2）By the selenium-rich pear stripping and slicing after immersion, pears core part is removed；
（3）Selenium-rich pear after stripping and slicing is put into 3-7 DEG C of refrigerating box, takes out, is beaten using high speed beater after 50-70min
Slurry；
（4）Filter cleaner is carried out to selenium-rich pear slurry, selenium-rich pear juice is obtained, then selenium-rich pear juice is carried out under conditions of 15MPa
Matter；
（5）Selenium-rich pear juice after homogeneous is put into pressurized tank, compressed air is passed through into tank, the pressure in tank is maintained in 6-
8bar, while being stirred using 300-400R/min rotating speed to it, processing time is 4-6 hours；
（6）Sterilization treatment is carried out to the pear juice after homogeneous using high-pressure pulse electric, the intensity of electric field is 35-40KV/cm, processing
Time is 80-100 μ s.
2. a kind of preparation method of selenium-rich pear juice according to claim 1, it is characterised in that step（1）In stabilization
Liquid is made of following methods：Lemongrass, barberry are put into boiling water, is decocted after 40-50min, filtered to get filtrate using small fire, it is standby
With；After peppermint, water banyan, safflower, fortune paulownia flower, aloe are mixed, juice processing is played in progress, juice is added in standby filtrate,
After being mixed evenly, stabilizing solution is made, temperature when stabilizing solution is used is not higher than 35 DEG C.
3. a kind of preparation method of selenium-rich pear juice according to claim 1, it is characterised in that step（2）Middle selenium-rich pear
When stripping and slicing is handled, the Average Particle Diameters for the block selenium-rich pear cut are 4mm.
4. a kind of preparation method of selenium-rich pear juice according to claim 1, it is characterised in that step（3）High speed is beaten
Rotating speed when pulp grinder is beaten is 2500R/min, is 5min per 10kg selenium-rich pear blocks beating time.
5. the preparation method of a kind of selenium-rich pear juice according to claim 1, it is characterised in that before selenium-rich pear juice homogeneous,
The temperature of juice is down to 10-15 DEG C.
6. a kind of preparation method of selenium-rich pear juice according to claim 1, it is characterised in that step（5）In, pressurized tank
The temperature of interior pear juice is 15-20 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710171720.8A CN107041496A (en) | 2017-03-22 | 2017-03-22 | A kind of preparation method of selenium-rich pear juice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN107549530A (en) * | 2017-09-08 | 2018-01-09 | 安徽阜南常晖食品有限公司 | A kind of processing method for concentrating selenium-rich Huang pear juice |
| CN107549730A (en) * | 2017-08-29 | 2018-01-09 | 阜南县兴农果树专业合作社 | A kind of selenium-rich Huang pear jam |
| CN107751360A (en) * | 2017-09-19 | 2018-03-06 | 蚌埠市众星蔬果科技专业合作社联合社 | A kind of processing technology of selenium-rich canned pear |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107549730A (en) * | 2017-08-29 | 2018-01-09 | 阜南县兴农果树专业合作社 | A kind of selenium-rich Huang pear jam |
| CN107549530A (en) * | 2017-09-08 | 2018-01-09 | 安徽阜南常晖食品有限公司 | A kind of processing method for concentrating selenium-rich Huang pear juice |
| CN107751360A (en) * | 2017-09-19 | 2018-03-06 | 蚌埠市众星蔬果科技专业合作社联合社 | A kind of processing technology of selenium-rich canned pear |
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Application publication date: 20170815 |