CN107114643A - Jujube health inspissated juice and preparation method thereof - Google Patents
Jujube health inspissated juice and preparation method thereof Download PDFInfo
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- CN107114643A CN107114643A CN201710300481.1A CN201710300481A CN107114643A CN 107114643 A CN107114643 A CN 107114643A CN 201710300481 A CN201710300481 A CN 201710300481A CN 107114643 A CN107114643 A CN 107114643A
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- jujube
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- healthy
- inspissated juice
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 118
- 238000000034 method Methods 0.000 claims abstract description 31
- 238000001914 filtration Methods 0.000 claims abstract description 30
- 239000012141 concentrate Substances 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 230000006378 damage Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000002386 leaching Methods 0.000 claims description 25
- 239000000706 filtrate Substances 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 16
- 241000607479 Yersinia pestis Species 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 11
- 201000010099 disease Diseases 0.000 claims description 11
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 11
- 239000000428 dust Substances 0.000 claims description 11
- 239000004576 sand Substances 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 11
- 239000003963 antioxidant agent Substances 0.000 claims description 9
- 230000003078 antioxidant effect Effects 0.000 claims description 9
- 235000006708 antioxidants Nutrition 0.000 claims description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 8
- 235000013824 polyphenols Nutrition 0.000 claims description 8
- 230000005684 electric field Effects 0.000 claims description 7
- 235000005487 catechin Nutrition 0.000 claims description 6
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 6
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 4
- 229950001002 cianidanol Drugs 0.000 claims description 4
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 claims description 3
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 claims description 3
- 235000021283 resveratrol Nutrition 0.000 claims description 3
- 229940016667 resveratrol Drugs 0.000 claims description 3
- 150000001765 catechin Chemical class 0.000 claims description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims 2
- 229960003742 phenol Drugs 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 5
- 235000020418 red date juice Nutrition 0.000 abstract description 5
- 238000011160 research Methods 0.000 abstract description 5
- 238000000605 extraction Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003973 paint Substances 0.000 abstract description 2
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 12
- 239000007788 liquid Substances 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 7
- 244000126002 Ziziphus vulgaris Species 0.000 description 5
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 150000003254 radicals Chemical class 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- QKNYBSVHEMOAJP-UHFFFAOYSA-N 2-amino-2-(hydroxymethyl)propane-1,3-diol;hydron;chloride Chemical compound Cl.OCC(N)(CO)CO QKNYBSVHEMOAJP-UHFFFAOYSA-N 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 239000007853 buffer solution Substances 0.000 description 3
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000002834 transmittance 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZOOGRGPOEVQQDX-UUOKFMHZSA-N 3',5'-cyclic GMP Chemical compound C([C@H]1O2)OP(O)(=O)O[C@H]1[C@@H](O)[C@@H]2N1C(N=C(NC2=O)N)=C2N=C1 ZOOGRGPOEVQQDX-UUOKFMHZSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- NHOXRBDMOTVJBL-UHFFFAOYSA-M potassium;dihydrogen phosphate;methanol Chemical compound [K+].OC.OP(O)([O-])=O NHOXRBDMOTVJBL-UHFFFAOYSA-M 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 238000000870 ultraviolet spectroscopy Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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 present invention relates to healthy inspissated juice of a kind of jujube and preparation method thereof, the preparation method comprises the following steps：(1) raw material is selected；(2) raw material is cleaned；(3) stoning is crushed；(4) soften；(5) it is beaten；(6) extract；(7) plate-frame filtering；(8) refined filtration；(9) concentrate；(10) sterilize.The present invention is directed in existing production technology because of high-temp extracting, there are dim obvious boiling taste, color and luster, clarifying effect and stability poor, the problem of nutritive loss is serious, the system research process technology of red date concentrated juice production process, the key process parameter of softening, extraction, sterilization is optimized, evaluate influence of the different disposal technique to red date concentrated juice quality, set up optimal jujube juice vacuum concentration process parameter, jujube juice local flavor, color and luster, stability are improved, nutrient component damages are reduced；Sweet mouthfeel is mellow, long shelf-life, no high temperature, keeps the original fragrance of fruit and peculiar taste, paint having no volatile substances loss.
Description
Technical field
The present invention relates to jujube processing technique field, and in particular to healthy inspissated juice of a kind of jujube and preparation method thereof.
Background technology
Jujube (ZizyphusJujuba) also known as jujube, are the fruits of Rhamnaceae jujube jujube tree.Jujube tree is that China is special
One of color seeds, the cultivated area and jujube fruit yield of China jujube tree account for more than the 95% of world's total amount.China's jujube cultivation history
Long, the existing history of more than 3000 years so far, jujube tree is wide in China's distributed pole, North gets Inner Mongol, south to Guangdong and Guangxi Provinces, west to Xinjiang, east
To coastal provinces, the provinces such as Henan, Shandong, Hebei, Shaanxi, Shanxi, Xinjiang are mainly distributed on, jujube annual production accounts for the whole nation
90% or so.
Jujube has high nutritive value and medical value, is the high-quality nourishing fruit for integrating nutrition and health care
Product, have the title of " nutrition and health care ball " and " woody grain ".It is reported that Xinjiang red dates contain protein, organic acid, fat, sugar
The trace element such as 18 kinds of amino acid and calcium, iron, zinc, selenium, phosphorus necessary to class, human body, while also containing abundant vitamin
A、B1、B2, C, P etc..Find that Xinjiang red dates also contain several physiological active substances using modern advanced analysis and research, it is such as red
The composition such as jujube polysaccharide, vitamin C, flavones, triterpenes, saponins, cAMP, cGMP, they have enhancing immunity of organisms, antioxygen
The effects such as change, anticancer, lowering blood pressure and blood fat.
Inspissated juice is the leading products of most fruits deep processing and industrialized development.Eaten in the jujube deep processing of China
In product, red date concentrated juice can retain original nutrient to large extent, using the teaching of the invention it is possible to provide vitamin, the amino of needed by human body
The nutritional ingredients such as acid, mineral matter.Also, red date concentrated juice is stripped of quite a few moisture in concentration process, not only
Volume and weight is reduced, packaging is reduced, transport and deposits required expense, and reduces water activity, can effectively be pressed down
The growth of microorganism processed.
Patent《A kind of preparation technology of the red date concentrated juice of high cAMP contents》Disclose a kind of jujube of high cAMP contents
The preparation technology of inspissated juice, comprises the following steps：(1) sort, clean, crush；(2) hot water extraction；(3) cool, be incubated enzyme process
Orientation conversion；(4) complex enzyme formulation is added；(5) go out enzyme activity；(6) centrifuge；(7) filter；(8) concentration, pasteurize；(9) fill
Dress.The technology process is simple, shortens the production cycle, reduces energy consumption；First crush and extract afterwards, can improve in jujube nutrition into
The leaching divided；Extract with digesting the processing method being combined, substantially increase crushing juice rate, shorten processing time, improve jujube juice
The content of middle CAMP.
The optimization of fabrication process condition is concentrated mainly on for the research that red date concentrated juice is processed at present, especially in juice processed
It is less for the research in terms of inspissated juice quality in terms of technique and clarification process, nutriment loss be it is mostly important be also most
It is insoluble.It is therefore prevented that nutriment loses, optimization processing technology has important to the quality for improving red date concentrated juice
Meaning.
The content of the invention
In view of the deficienciess of the prior art, the technical problem to be solved in the present invention is to provide a kind of healthy inspissated juice of jujube
And preparation method thereof.
To solve the above problems, the present invention is adopted the following technical scheme that：
A kind of preparation method of the healthy inspissated juice of jujube, comprises the following steps：
(1) raw material is selected；
(2) raw material is cleaned；
(3) stoning is crushed；
(4) soften；
(5) it is beaten；
(6) extract；
(7) plate-frame filtering；
(8) refined filtration；
(9) concentrate；
(10) sterilize.
A kind of preparation method of the healthy inspissated juice of jujube, comprises the following steps：
(1) selection no disease and pests harm, nothing are gone mouldy, without jujube damaged, that nothing is rotten；
(2) rinsed with water and jujube is cleaned, remove dust, the grains of sand on jujube surface；
(3) jujube is subjected to break process and takes out jujube core；
(4) by the jujube after the broken stoning of 5-15 parts by weight, 45-75 parts by weight water, 0.005-0.05 parts by weight antioxidant
It is well mixed, carry out sofening treatment 40-90 minutes in the case where temperature is 35-45 DEG C, be cooled to room temperature, obtain compound；
(5) add mixture into beater and be beaten, obtain slurries；
(6) slurry weight 0.2-0.8% pectase is added into slurries, is that 2.5-3.5, temperature are 35-45 DEG C in pH
Lower extraction 1-4 hours, obtains leaching liquor；
(7) leaching liquor is filtered using plate filter；
(8) filtrate after plate filter is filtered carries out refined filtration with purpose ceramic-film filter；
(9) filtrate after refined filtration is concentrated in vacuo with Rotary Evaporators, vacuum -1~-0.1MPa, temperature 35-45
DEG C, it is concentrated in vacuo to soluble solid content 50-70Brix；
(10) sterilize.
A kind of preparation method of the healthy inspissated juice of jujube, comprises the following steps：
(1) selection no disease and pests harm, nothing are gone mouldy, without jujube damaged, that nothing is rotten；
(2) rinsed with water and jujube is cleaned, remove dust, the grains of sand on jujube surface；
(3) jujube is subjected to break process and takes out jujube core；
(4) by the jujube after the broken stoning of 5-15 parts by weight, 45-75 parts by weight water, 0.005-0.05 parts by weight antioxidant
It is well mixed, it is 35-45 DEG C in temperature, vacuum is cooled to room temperature to carry out sofening treatment under 10-50KPa 40-90 minutes,
Obtain compound；
(5) add mixture into beater and be beaten, obtain slurries；
(6) slurry weight 0.2-0.8% pectase is added into slurries, is that 2.5-3.5, temperature are 35-45 DEG C in pH
Lower extraction 1-4 hours, obtains leaching liquor；
(7) leaching liquor is filtered using plate filter；
(8) filtrate after plate filter is filtered carries out refined filtration with purpose ceramic-film filter；
(9) filtrate after refined filtration is concentrated in vacuo with Rotary Evaporators, vacuum -1~-0.1MPa, temperature 35-45
DEG C, it is concentrated in vacuo to soluble solid content 50-70Brix；
(10) sterilize.
Preferably, the plate filter filtering is using the filter cloth of 100-200 mesh, and control pressure is 0.2-0.4Mpa.
Preferably, the purpose ceramic-film filter molecular cut off is 10-100KD.
Preferably, the antioxidant is mixture one or more in apple polyphenol, resveratrol, catechin.
It is highly preferred that the antioxidant is made up of 70-80wt% apple polyphenols and 20-30wt% catechins.
Preferably, the sterilization is high-pressure pulse electric sterilization or pasteurize or high temperature sterilization.
It is further preferred that the sterilization is high-pressure pulse electric sterilization.
Present invention also offers a kind of healthy inspissated juice of jujube, it is prepared from using the above method.
Healthy inspissated juice of jujube of the present invention and preparation method thereof, for, because of high-temp extracting, having in existing production technology substantially
Boiling taste, color and luster dim, clarifying effect and stability it is poor, the problem of nutritive loss is serious, system research red date concentrated juice
The process technology of production process, optimizes to the key process parameter of softening, extraction, sterilization, evaluates different disposal technique pair
The influence of red date concentrated juice quality, sets up optimal jujube juice vacuum concentration process parameter, improve jujube juice local flavor, color and luster,
Stability, reduces nutrient component damages；Inspissated juice sweet mouthfeel of the present invention is mellow, long shelf-life, no high temperature, keeps water
Really original fragrance and peculiar taste, paint having no volatile substances loss.
Embodiment
Jujube health inspissated juice characteristic measurement method
The measure of light transmittance：Using UV1000 type ultraviolet-visible spectrophotometers, using deionized water as reference liquid,
Fruit juice light transmittance values are determined under 660nm wavelength.
The measure of Camp Content：Permaphase ODS-C18 (4.6mm × 250mm, 10 μm)；Mobile phase 0.02moL/L
Potassium dihydrogen phosphate-methanol (80：20)；Detection wavelength：259nm；Column temperature：30℃；Volume flow：1.0mL/min；Sample size：
20μL。
Free radical scavenging (DRA) is determined：DPPH methods are a kind of simple and quick free radical analysis methods, its
Principle is dark purple in methanol solution according to stabilized radical DPPH, there is the last one absorption, free radical at 517nm wavelength
Scavenger with the pairing of its single electron by making its color fade away, and fading extent is with receiving electron number into stoichiometric relationship.
Therefore, the ability that sample removes free radical can be weighed by the change of absorbance.The clearance rate of antioxidant for clearing free radical
Higher, its inoxidizability is stronger.
(1) reagent：0.1mM DPPH- methanol solutions, 0.05mol/L Tris-HCl buffer solutions
(2) operating procedure：
Sample cell：The healthy inspissated juice of 2mL DPPH- methanol solutions, 0.9mL Tris-HCl buffer solutions and 0.5mL jujubes.
Control tube：The mixed liquor of 2mL DPPH- methanol solutions, 0.9mL Tris-HCl buffer solutions and 0.5mL methanol.
Distill water pipe zeroing.
Accurate dark reaction 30min after sample is added, light absorption value is surveyed at 517nm.
(3) calculation formula：Clearance rate (%)=(control tube absorbance-sample cell absorbance)/control tube absorbance) ×
100。
Raw material introduction in embodiment：
Jujube, the grey jujube (dry-making red date) in one-level Ruoqiang provided using Bing Yu Tianshan Mountains, Xinjiang agricultural science and technology Co., Ltd.
Beater, the model GFM-FP-3 provided using Shanghai Guo Feng plant equipment Co., Ltd beater, power
For 11kw, rotating speed is 1470 revs/min, and mesh size is 1mm.
Plate filter, the model SHF-150 provided using Guangzhou Feng Yuan chemical machineries Co., Ltd stainless steel
Plate filter, filter sizes are 0.8 μm, and filter pressure is 0.15MPa.
Pectase, using the food stage pectase of Hunan century Hua Xing bioengineering Co., Ltd offer, enzyme activity is
30000U/g。
Embodiment 1
The preparation method of jujube health inspissated juice, comprises the following steps：
(1) selection no disease and pests harm, nothing are gone mouldy, without jujube damaged, that nothing is rotten；
(2) rinsed with water and jujube is cleaned, remove dust, the grains of sand on jujube surface；
(3) jujube is subjected to break process and takes out jujube core；
(4) jujube after the broken stoning of 10 parts by weight, 65 parts by weight pure water, 0.01 weight of apple polyphenol are mixed equal
It is even, carry out sofening treatment 60 minutes in the case where temperature is 95 DEG C, be cooled to room temperature, obtain compound；
(5) add mixture into beater and be beaten 3 minutes, rotating speed is 1470 revs/min, and mesh size is 1mm, is starched
Liquid；
(6) pectase of slurry weight 0.4% is added into slurries, and (i.e. pectase addition is slurry weight
0.4%) it is, that 3, temperature is to extract 2 hours at 45 DEG C in pH, obtains leaching liquor；
(7) leaching liquor is filtered using plate filter, filter sizes are 0.8 μm, and filter pressure is 0.15MPa；
(8) filtrate after plate filter is filtered carries out refined filtration, purpose ceramic-film filter retention point with purpose ceramic-film filter
Son amount is 100KD；
(9) filtrate after refined filtration is concentrated in vacuo with Rotary Evaporators, vacuum -0.1MPa, temperature 45 C, vacuum
Soluble solid content 60Brix is concentrated into, concentrate is obtained；
(10) concentrate is carried out into high-pressure pulse electric to handle 3 minutes, electric-field intensity 20KV/cm, the μ S of burst length 200,
Pulse frequency 200Hz, obtains the healthy inspissated juice of jujube.
Embodiment 2
The preparation method of jujube health inspissated juice, comprises the following steps：
(1) selection no disease and pests harm, nothing are gone mouldy, without jujube damaged, that nothing is rotten；
(2) rinsed with water and jujube is cleaned, remove dust, the grains of sand on jujube surface；
(3) jujube is subjected to break process and takes out jujube core；
(4) jujube after the broken stoning of 10 parts by weight, 65 parts by weight pure water, 0.01 weight of apple polyphenol are mixed equal
It is even, it is 40 DEG C in temperature, vacuum is cooled to room temperature, obtains compound to carry out sofening treatment under 30KPa 60 minutes；
(5) add mixture into beater and be beaten 3 minutes, rotating speed is 1470 revs/min, and mesh size is 1mm, is starched
Liquid；
(6) pectase of slurry weight 0.4% is added into slurries, and (i.e. pectase addition is slurry weight
0.4%) it is, that 3, temperature is to extract 2 hours at 45 DEG C in pH, obtains leaching liquor；
(7) leaching liquor is filtered using plate filter, filter sizes are 0.8 μm, and filter pressure is 0.15MPa；
(8) filtrate after plate filter is filtered carries out refined filtration, purpose ceramic-film filter retention point with purpose ceramic-film filter
Son amount is 100KD；
(9) filtrate after refined filtration is concentrated in vacuo with Rotary Evaporators, vacuum -0.1MPa, temperature 45 C, vacuum
Soluble solid content 60Brix is concentrated into, concentrate is obtained；
(10) concentrate is carried out into high-pressure pulse electric to handle 3 minutes, electric-field intensity 20KV/cm, the μ S of burst length 200,
Pulse frequency 200Hz, obtains the healthy inspissated juice of jujube.
Embodiment 3
The preparation method of jujube health inspissated juice, comprises the following steps：
(1) selection no disease and pests harm, nothing are gone mouldy, without jujube damaged, that nothing is rotten；
(2) rinsed with water and jujube is cleaned, remove dust, the grains of sand on jujube surface；
(3) jujube is subjected to break process and takes out jujube core；
(4) jujube after the broken stoning of 10 parts by weight, 65 parts by weight pure water, 0.01 weight of apple polyphenol are mixed equal
It is even, it is 40 DEG C in temperature, vacuum is cooled to room temperature, obtains compound to carry out sofening treatment under 30KPa 60 minutes；
(5) add mixture into beater and be beaten 3 minutes, rotating speed is 1470 revs/min, and mesh size is 1mm, is starched
Liquid；
(6) pectase of slurry weight 0.4% is added into slurries, and (i.e. pectase addition is slurry weight
0.4%) it is, that 3, temperature is to extract 2 hours at 45 DEG C in pH, obtains leaching liquor；
(7) leaching liquor is filtered using plate filter, filter sizes are 0.8 μm, and filter pressure is 0.15MPa；
(8) filtrate after plate filter is filtered carries out refined filtration, purpose ceramic-film filter retention point with purpose ceramic-film filter
Son amount is 100KD；
(9) filtrate after refined filtration is concentrated in vacuo with Rotary Evaporators, vacuum -0.1MPa, temperature 45 C, vacuum
Soluble solid content 60Brix is concentrated into, concentrate is obtained；
(10) concentrate is subjected to pasteurize 10 minutes, temperature is 85 DEG C, obtains the healthy inspissated juice of jujube.
Embodiment 4
The preparation method of jujube health inspissated juice, comprises the following steps：
(1) selection no disease and pests harm, nothing are gone mouldy, without jujube damaged, that nothing is rotten；
(2) rinsed with water and jujube is cleaned, remove dust, the grains of sand on jujube surface；
(3) jujube is subjected to break process and takes out jujube core；
(4) jujube after the broken stoning of 10 parts by weight, 65 parts by weight pure water, 0.01 weight of apple polyphenol are mixed equal
It is even, it is 40 DEG C in temperature, vacuum is cooled to room temperature, obtains compound to carry out sofening treatment under 30KPa 60 minutes；
(5) add mixture into beater and be beaten 3 minutes, rotating speed is 1470 revs/min, and mesh size is 1mm, is starched
Liquid；
(6) pectase of slurry weight 0.4% is added into slurries, and (i.e. pectase addition is slurry weight
0.4%) it is, that 3, temperature is to extract 2 hours at 45 DEG C in pH, obtains leaching liquor；
(7) leaching liquor is filtered using plate filter, filter sizes are 0.8 μm, and filter pressure is 0.15MPa；
(8) filtrate after plate filter is filtered carries out refined filtration, purpose ceramic-film filter retention point with purpose ceramic-film filter
Son amount is 100KD；
(9) filtrate after refined filtration is concentrated in vacuo with Rotary Evaporators, vacuum -0.1MPa, temperature 45 C, vacuum
Soluble solid content 60Brix is concentrated into, concentrate is obtained；
(10) concentrate is subjected to high temperature sterilization 15 seconds, temperature is 125 DEG C, obtains the healthy inspissated juice of jujube.
Embodiment 5
The preparation method of jujube health inspissated juice, comprises the following steps：
(1) selection no disease and pests harm, nothing are gone mouldy, without jujube damaged, that nothing is rotten；
(2) rinsed with water and jujube is cleaned, remove dust, the grains of sand on jujube surface；
(3) jujube is subjected to break process and takes out jujube core；
(4) jujube after the broken stoning of 10 parts by weight, 65 parts by weight pure water, 0.01 parts by weight catechin are mixed equal
It is even, it is 40 DEG C in temperature, vacuum is cooled to room temperature, obtains compound to carry out sofening treatment under 30KPa 60 minutes；
(5) add mixture into beater and be beaten 3 minutes, rotating speed is 1470 revs/min, and mesh size is 1mm, is starched
Liquid；
(6) pectase of slurry weight 0.4% is added into slurries, and (i.e. pectase addition is slurry weight
0.4%) it is, that 3, temperature is to extract 2 hours at 45 DEG C in pH, obtains leaching liquor；
(7) leaching liquor is filtered using plate filter, filter sizes are 0.8 μm, and filter pressure is 0.15MPa；
(8) filtrate after plate filter is filtered carries out refined filtration, purpose ceramic-film filter retention point with purpose ceramic-film filter
Son amount is 100KD；
(9) filtrate after refined filtration is concentrated in vacuo with Rotary Evaporators, vacuum -0.1MPa, temperature 45 C, vacuum
Soluble solid content 60Brix is concentrated into, concentrate is obtained；
(10) concentrate is carried out into high-pressure pulse electric to handle 3 minutes, electric-field intensity 20KV/cm, the μ S of burst length 200,
Pulse frequency 200Hz, obtains the healthy inspissated juice of jujube.
Embodiment 6
The preparation method of jujube health inspissated juice, comprises the following steps：
(1) selection no disease and pests harm, nothing are gone mouldy, without jujube damaged, that nothing is rotten；
(2) rinsed with water and jujube is cleaned, remove dust, the grains of sand on jujube surface；
(3) jujube is subjected to break process and takes out jujube core；
(4) jujube after the broken stoning of 10 parts by weight, 65 parts by weight pure water, 0.01 parts by weight resveratrol are mixed equal
It is even, it is 40 DEG C in temperature, vacuum is cooled to room temperature, obtains compound to carry out sofening treatment under 30KPa 60 minutes；
(5) add mixture into beater and be beaten 3 minutes, rotating speed is 1470 revs/min, and mesh size is 1mm, is starched
Liquid；
(6) pectase of slurry weight 0.4% is added into slurries, and (i.e. pectase addition is slurry weight
0.4%) it is, that 3, temperature is to extract 2 hours at 45 DEG C in pH, obtains leaching liquor；
(7) leaching liquor is filtered using plate filter, filter sizes are 0.8 μm, and filter pressure is 0.15MPa；
(8) filtrate after plate filter is filtered carries out refined filtration, purpose ceramic-film filter retention point with purpose ceramic-film filter
Son amount is 100KD；
(9) filtrate after refined filtration is concentrated in vacuo with Rotary Evaporators, vacuum -0.1MPa, temperature 45 C, vacuum
Soluble solid content 60Brix is concentrated into, concentrate is obtained；
(10) concentrate is carried out into high-pressure pulse electric to handle 3 minutes, electric-field intensity 20KV/cm, the μ S of burst length 200,
Pulse frequency 200Hz, obtains the healthy inspissated juice of jujube.
Embodiment 7
The preparation method of jujube health inspissated juice, comprises the following steps：
(1) selection no disease and pests harm, nothing are gone mouldy, without jujube damaged, that nothing is rotten；
(2) rinsed with water and jujube is cleaned, remove dust, the grains of sand on jujube surface；
(3) jujube is subjected to break process and takes out jujube core；
(4) by the jujube after the broken stoning of 10 parts by weight, 65 parts by weight pure water, 0.0075 weight of apple polyphenol,
0.0025 parts by weight catechin is well mixed, and is 40 DEG C in temperature, and vacuum is cold to carry out sofening treatment under 30KPa 60 minutes
But to room temperature, compound is obtained；
(5) add mixture into beater and be beaten 3 minutes, rotating speed is 1470 revs/min, and mesh size is 1mm, is starched
Liquid；
(6) pectase of slurry weight 0.4% is added into slurries, and (i.e. pectase addition is slurry weight
0.4%) it is, that 3, temperature is to extract 2 hours at 45 DEG C in pH, obtains leaching liquor；
(7) leaching liquor is filtered using plate filter, filter sizes are 0.8 μm, and filter pressure is 0.15MPa；
(8) filtrate after plate filter is filtered carries out refined filtration, purpose ceramic-film filter retention point with purpose ceramic-film filter
Son amount is 100KD；
(9) filtrate after refined filtration is concentrated in vacuo with Rotary Evaporators, vacuum -0.1MPa, temperature 45 C, vacuum
Soluble solid content 60Brix is concentrated into, concentrate is obtained；
(10) concentrate is carried out into high-pressure pulse electric to handle 3 minutes, electric-field intensity 20KV/cm, the μ S of burst length 200,
Pulse frequency 200Hz, obtains the healthy inspissated juice of jujube.Jujube health inspissated juice characteristic test result：DPPH clearance rates are
58.9%, light transmittance is 81.3%, and Camp Content is 86.6 μ g/mL.
Test case 1
The healthy inspissated juice characteristic of jujube prepared by embodiment 1-6 is tested, and concrete outcome is shown in Table 1.
Table 1：Jujube health inspissated juice characteristic test tables of data
The present invention concentrated by using vacuum and low temperature, high-pressure pulse electric sterilization avoids high temperature process technique, solve because
High-temp extracting, has dim obvious boiling taste, color and luster, clarifying effect and stability poor, the problem of nutritive loss is serious, the present invention
Inspissated juice sweet mouthfeel is mellow, long shelf-life, no high temperature, keeps the original fragrance of fruit and peculiar taste, non-volatility thing
Matter is lost.
Claims (10)
1. the preparation method of the healthy inspissated juice of a kind of jujube, it is characterised in that comprise the following steps：
(1) raw material is selected；
(2) raw material is cleaned；
(3) stoning is crushed；
(4) soften；
(5) it is beaten；
(6) extract；
(7) plate-frame filtering；
(8) refined filtration；
(9) concentrate；
(10) sterilize.
2. the preparation method of the healthy inspissated juice of a kind of jujube, it is characterised in that comprise the following steps：
(1) selection no disease and pests harm, nothing are gone mouldy, without jujube damaged, that nothing is rotten；
(2) rinsed with water and jujube is cleaned, remove dust, the grains of sand on jujube surface；
(3) jujube is subjected to break process and takes out jujube core；
(4) jujube after the broken stoning of 5-15 parts by weight, 45-75 parts by weight water, 0.005-0.05 parts by weight antioxidant are mixed
Uniformly, carry out sofening treatment 40-90 minutes in the case where temperature is 35-45 DEG C, be cooled to room temperature, obtain compound；
(5) add mixture into beater and be beaten, obtain slurries；
(6) slurry weight 0.2-0.8% pectase is added into slurries, is that 2.5-3.5, temperature are leaching at 35-45 DEG C in pH
Carry 1-4 hours, obtain leaching liquor；
(7) leaching liquor is filtered using plate filter；
(8) filtrate after plate filter is filtered carries out refined filtration with purpose ceramic-film filter；
(9) filtrate after refined filtration is concentrated in vacuo with Rotary Evaporators, vacuum -1~-0.1MPa, 35-45 DEG C of temperature,
It is concentrated in vacuo to soluble solid content 50-70Brix；
(10) sterilize.
3. the preparation method of the healthy inspissated juice of a kind of jujube, it is characterised in that comprise the following steps：
(1) selection no disease and pests harm, nothing are gone mouldy, without jujube damaged, that nothing is rotten；
(2) rinsed with water and jujube is cleaned, remove dust, the grains of sand on jujube surface；
(3) jujube is subjected to break process and takes out jujube core；
(4) jujube after the broken stoning of 5-15 parts by weight, 45-75 parts by weight water, 0.005-0.05 parts by weight antioxidant are mixed
Uniformly, it is 35-45 DEG C in temperature, vacuum is cooled to room temperature, obtained to carry out sofening treatment under 10-50KPa 40-90 minutes
Compound；
(5) add mixture into beater and be beaten, obtain slurries；
(6) slurry weight 0.2-0.8% pectase is added into slurries, is that 2.5-3.5, temperature are leaching at 35-45 DEG C in pH
Carry 1-4 hours, obtain leaching liquor；
(7) leaching liquor is filtered using plate filter；
(8) filtrate after plate filter is filtered carries out refined filtration with purpose ceramic-film filter；
(9) filtrate after refined filtration is concentrated in vacuo with Rotary Evaporators, vacuum -1~-0.1MPa, 35-45 DEG C of temperature,
It is concentrated in vacuo to soluble solid content 50-70Brix；
(10) sterilize.
4. the preparation method of the healthy inspissated juice of jujube as claimed in claim 3, it is characterised in that：The plate filter filtering
Filter sizes be 0.1-1 μm, control pressure is 0.1-0.4Mpa.
5. the preparation method of the healthy inspissated juice of jujube as claimed in claim 3, it is characterised in that：The purpose ceramic-film filter is cut
It is 10-100KD to stay molecular weight.
6. the preparation method of the healthy inspissated juice of jujube as claimed in claim 3, it is characterised in that：The antioxidant is that apple is more
One or more mixture in phenol, resveratrol, catechin.
7. the preparation method of the healthy inspissated juice of jujube as claimed in claim 6, it is characterised in that：The antioxidant is by 70-
80wt% apple polyphenols and 20-30wt% catechins composition.
8. the preparation method of the healthy inspissated juice of jujube as claimed in claim 3, it is characterised in that：The sterilization is high-voltage pulse
Electric-field sterilizing or pasteurize or high temperature sterilization.
9. the preparation method of the healthy inspissated juice of jujube as claimed in claim 7 or 8, it is characterised in that：The sterilization is high pressure
Impulse electric field sterilization.
10. a kind of healthy inspissated juice of jujube, it is characterised in that：It is prepared from using method any one of claim 1-9.
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