CN107156566A - Hydrogen-rich dateplum persimmon jujube juice, hydrogen-rich dateplum persimmon jujube wine and preparation method thereof - Google Patents
Hydrogen-rich dateplum persimmon jujube juice, hydrogen-rich dateplum persimmon jujube wine and preparation method thereof Download PDFInfo
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- CN107156566A CN107156566A CN201710404319.4A CN201710404319A CN107156566A CN 107156566 A CN107156566 A CN 107156566A CN 201710404319 A CN201710404319 A CN 201710404319A CN 107156566 A CN107156566 A CN 107156566A
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The present invention provides a kind of hydrogen-rich dateplum persimmon jujube juice, hydrogen-rich dateplum persimmon jujube wine and preparation method thereof, rich in there is hydrogen in obtained hydrogen-rich dateplum persimmon jujube juice, hydrogen-rich dateplum persimmon jujube wine, hydrogen is mixed with dateplum persimmon jujube juice or dateplum persimmon jujube wine in the supercritical state, hydrogen density under supercriticality increases to 0.5~0.8g/L by original 0.0899g/L, adds solubility of the hydrogen in dateplum persimmon jujube juice and jujube wine.The addition concentration and content of the hydrogen of the present invention, with selective Scavenging ability, can cause the Camp Content in dateplum persimmon jujube wine to be higher by 10~20% than not being hydrogenated with；Vitamin C content is higher by 5~15%；5 hydroxymethyl furfural contents are higher by 20~25%, and polyphenol content is higher by 10~15%.Plus the own featured function of hydrogen so that the dateplum persimmon jujube juice of making, the function of dateplum persimmon jujube wine have obtained bigger lifting.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of hydrogen-rich dateplum persimmon jujube juice, hydrogen-rich dateplum persimmon jujube wine and its preparation
Method.
Background technology
Research shows that the disease type that hydrogen can be treated is very more, for example malignant tumour, colitis, anthracemia
Encephalopathic, cerebral ischemia, senile dementia, Parkinson's, depression, spinal cord injury, allergic, diabetes B, acute pancreas afterwards
Inflammation, organ transplant injury, small intestinal ischemia, system inflammation reaction, radiation insult, retinal damage and deafness etc..Although hydrogen pair
Human body has potential treatment disease value, but how the use of hydrogen to be still what we faced to reach oxidation resistant purpose
Major issue.
There are three kinds using the mode of hydrogen at present, one is that can breathe the mixed gas containing hydrogen using direct, and two are
The solution of hydrogen is drunk or injects, three be to produce hydrogen by skin diffusion and induction E.From use and economic angle
Degree considers that the water that ordinary people drinks hydrogen is more satisfactory method.At present, the hydrogen dissolved in the hydrogen water of market is in condition
When meeting, can constantly it separate out, hydrogen rich water is likely to become not hydrogeneous water at any time, or becomes the seldom water of hydrogen content.Cause
This, the concentration that the hydrogen rich water of the sale of in the market contains hydrogen is not very high, it is impossible to permanent to preserve, must to avoid hydrogen from separating out
It must drink as early as possible, and function is single, and nutritive value is not high.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of hydrogen-rich dateplum persimmon jujube juice, hydrogen-rich dateplum persimmon jujube being of high nutritive value
Wine and preparation method thereof.
The present invention is achieved through the following technical solutions, and there is provided a kind of preparation method of hydrogen-rich dateplum persimmon jujube juice, the side
Method is carried out in accordance with the following steps：
S01：Jujube solid state fermentation obtains dateplum persimmon.
S02：It is 6~15 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 1~
2 hours, obtain dateplum persimmon leaching liquor.
S03：1~5g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02,30~40
Digest 1~3 hour, then filter under the conditions of DEG C, obtain dateplum persimmon jujube juice.
S04：The dateplum persimmon jujube juice that the step S03 is obtained is by gas-vapor mix filling apparatus, by food-grade hydrogen and institute
The mixing of dateplum persimmon jujube juice is stated, it is 2.6~4.6% to make the density of hydrogen in dateplum persimmon jujube juice, and air pressure is 0.35~0.8MPa, is then used
Three iron flasks or two panels aluminium pot carry out filling, acquisition hydrogen-rich dateplum persimmon jujube juice.Wherein, hydrogen is the temperature in 1.3~1.8MPa of pressure
Mixed under the supercriticality of -240~-270 DEG C of degree with the dateplum persimmon jujube juice.
Preferably, in the step S01, the method that jujube solid state fermentation obtains dateplum persimmon includes fresh dates fermentation process and dry
Jujube fermentation process, the fresh dates fermentation process is：
Fermented after jujube is sealed by four-stage：First stage sets 60~70 DEG C of temperature, and it is 67% to keep humidity, hair
Ferment 24~48 hours：Second stage sets 75~85 DEG C of temperature, keeps humidity 50~60%, ferments 48~72 hours；Phase III
85~95 DEG C of temperature is set, humidity 40~50% is kept, fermented 24~48 hours；Fourth stage sets 85 DEG C of temperature, is not supplemented
Fermented 6 hours under conditions of moisture, moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon；
Dry jujube fermentation process is：Dry jujube is immersed in 1~2 hour rehydration in water, moisture is sealed by four after reaching 60~70%
The individual stage is fermented：First stage is set to temperature 60 C, keeps humidity 60%, ferments 24 hours；Second stage sets temperature
75 DEG C, humidity 50% is kept, is fermented 48 hours；Phase III is set to 85 DEG C of temperature, keeps humidity 40%, ferments 24 hours；The
Four stages, design temperature is 85 DEG C, and no longer moisturizing is fermented 6 hours, and moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon.
According to fresh dates and the difference of dry jujube, fermentation condition is rationally controlled, ferment obtained dateplum persimmon, sensory aspect fructus corni, jujube
Meat, the equal blacking of jujube core, sweet mouthfeel are tasty.Index cane sugar content reduction by 13% compared with dry jujube, reaches 0.5~1.0g/100g；
Reduced sugar is raised close to 4 times, reaches 50~60g/kg；Total acid is raised close to 2 times, up to 10~20g/kg；Camp Content
Though reducing but still in 115~more than 376ug/mg；Valine, tyrosine content substantially rise；Do not detected in proline extra dry red wine jujube,
Content is up to 1.0~2.0g/100g in dateplum persimmon.Sucrose is believed to result in some health problems, and most common of which is decayed tooth, fertilizer
It is fat, therefore the reduction of sucrose is conducive to the consumption idea of people in dateplum persimmon.Proline is peculiar amino acid in dateplum persimmon, to enamel
With repair.Without any additive in fermentation process, all do not have local flavor in terms of color and luster, mouthfeel.
The present invention also provides the hydrogen-rich dateplum persimmon jujube juice that a kind of above method is prepared.It is nutritious, taste good.
The present invention provides a kind of preparation method of hydrogen-rich dateplum persimmon jujube wine, and methods described comprises the following steps：
S01：Jujube solid state fermentation obtains dateplum persimmon.
S02：It is 6~15 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 1~
2 hours, obtain dateplum persimmon leaching liquor.
S03：1~5g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02,30~40
Digest 1~3 hour, then filter under the conditions of DEG C, obtain dateplum persimmon jujube juice.
S04：By the dateplum persimmon jujube juice obtained in the step S03 concentration, it is 10~25% to make its concentration of soluble solids,
Then add 0~14% white granulated sugar, add 0.02~0.05% saccharomycete, under the conditions of 20~28 DEG C carry out main fermentation 7~
10 days.
S05：Then the product that the step S04 is obtained is carried out in 200~400MPa 30~60s of ultra high pressure treatment
After fermentation 3~5 months, obtains solid state fermentation dateplum persimmon jujube wine.
Ultra high pressure treatment can shorten the time of after fermentation on the premise of dateplum persimmon jujube wine quality is not influenceed.By super-pressure
The molecule for handling the ethanol and other such as ethyl acetate class aroma substance compositions that can make in dateplum persimmon jujube wine enters rearrangement, forms favourable
Stable in fragrance, mouthfeel is soft, physical and chemical index and the qualified high-quality dateplum persimmon jujube wine of safety index.Without ultra high pressure treatment, this
The individual after fermentation time will take long enough, and be unfavorable for production efficiency raising.Traditional natural after fermentation needs 6~12 months；Adopt
It can be shortened to 3~5 months with ultra high pressure treatment and reach effect same.Mouthfeel, physical and chemical index, sanitary index is obtained to meet the requirements
Solid state fermentation dateplum persimmon jujube wine.
S06：Food-grade hydrogen is added in the dateplum persimmon jujube wine that the step S05 is obtained by hydrogen generator, makes hydrogen
Gas concentration is 2.0~3.8%, and air pressure is 0.4~0.7MPa, and filling, acquisition hydrogen-rich dateplum persimmon jujube wine is carried out using aluminium pot；Wherein, hydrogen
Gas is to be mixed under 1.3~1.8MPa of pressure, the supercriticality of temperature -240~-270 DEG C with the dateplum persimmon jujube juice.
The density of hydrogen can be made under supercriticality increases to 0.5~0.8g/L by original 0.0899g/L, adds
Solubility of the hydrogen in dateplum persimmon jujube juice and jujube wine.
Preferably, in the step S01, the method that jujube solid state fermentation obtains dateplum persimmon includes fresh dates fermentation process and dry
Jujube fermentation process, the fresh dates fermentation process is：
Fermented after jujube is sealed by four-stage：First stage sets 60~70 DEG C of temperature, and it is 67% to keep humidity, hair
Ferment 24~48 hours：Second stage sets 75~85 DEG C of temperature, keeps humidity 50~60%, ferments 48~72 hours；Phase III
85~95 DEG C of temperature is set, humidity 40~50% is kept, fermented 24~48 hours；Fourth stage sets 85 DEG C of temperature, is not supplemented
Fermented 6 hours under conditions of moisture, moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon.
Dry jujube fermentation process is：Dry jujube is immersed in 1~2 hour rehydration in water, moisture is sealed after reaching 60~70%
Fermented by four-stage：First stage is set to temperature 60 C, keeps humidity 60%, ferments 24 hours；Second stage is set
75 DEG C of temperature, keeps humidity 50%, ferments 48 hours；Phase III is set to 85 DEG C of temperature, keeps humidity 40%, and fermentation 24 is small
When；Fourth stage, design temperature is 85 DEG C, and no longer moisturizing is fermented 6 hours, and moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon.
The present invention also provides the hydrogen-rich dateplum persimmon jujube wine that a kind of above method is prepared.
,, can with selective Scavenging ability due to the addition concentration and content of above-mentioned hydrogen in the present invention
To cause the Camp Content in dateplum persimmon jujube wine to be higher by 10~20% than not being hydrogenated with；Vitamin C content is higher by 5~15%；5-
Hydroxymethyl furfural content is higher by 20~25%, and polyphenol content is higher by 10~15%.Plus the own featured function of hydrogen, make
The dateplum persimmon jujube juice that must make, the function of dateplum persimmon jujube wine have obtained bigger lifting.
Technical scheme provided in an embodiment of the present invention can include following beneficial effect：
A kind of hydrogen-rich dateplum persimmon jujube juice of present invention offer, hydrogen-rich dateplum persimmon jujube wine and preparation method thereof, obtained hydrogen-rich dateplum persimmon jujube juice, richness
Rich in there is hydrogen in hydrogen dateplum persimmon jujube wine, hydrogen is mixed with dateplum persimmon jujube juice or dateplum persimmon jujube wine in the supercritical state, overcritical
Hydrogen density under state increases to 0.5~0.8g/L by original 0.0899g/L, adds hydrogen in dateplum persimmon jujube juice and jujube wine
In solubility.The addition concentration and content of the hydrogen of the present invention, with selective Scavenging ability, can cause
Camp Content in dateplum persimmon jujube wine is higher by 10~20% than not being hydrogenated with；Vitamin C content is higher by 5~15%；5- methylols
Furfural content is higher by 20~25%, and polyphenol content is higher by 10~15%.Plus the own featured function of hydrogen so that make
Dateplum persimmon jujube juice, the function of dateplum persimmon jujube wine obtained bigger lifting.
Embodiment
In order that those skilled in the art more fully understand the technical scheme in the present invention, below will be to present invention implementation
Technical scheme in example is clearly and completely described, it is clear that described embodiment is only that a part of the invention is implemented
Example, rather than whole embodiments.Based on the embodiment in the present invention, those skilled in the art are not making creative work
Under the premise of the every other embodiment that is obtained, should all belong to protection scope of the present invention.
Embodiment 1
The present embodiment provides a kind of hydrogen-rich dateplum persimmon jujube juice and preparation method thereof, and methods described comprises the following steps：
S01：Jujube solid state fermentation obtains dateplum persimmon：Fermented after jujube is sealed by four-stage：First stage sets temperature
60 DEG C, it is 67% to keep humidity, is fermented 24 hours：Second stage sets 75 DEG C of temperature, keeps humidity 50%, ferments 48 hours；The
Three stages set 85 DEG C of temperature, kept humidity 40%, fermented 24 hours；Fourth stage sets 85 DEG C of temperature, no longer keeps the skin wet
Under the conditions of ferment 6 hours, moisture evaporation to 20%, fermentation complete, obtain dateplum persimmon.
S02：It is 6 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 1 hour,
Obtain dateplum persimmon leaching liquor.
S03：1g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02, in 30 DEG C of conditions
Lower enzymolysis 1 hour, is then filtered, and obtains dateplum persimmon jujube juice.
S04：The dateplum persimmon jujube juice that the step S03 is obtained is by gas-vapor mix filling apparatus, by food-grade hydrogen and institute
The mixing of dateplum persimmon jujube juice is stated, it is 2.6% to make the density of hydrogen in dateplum persimmon jujube juice, and air pressure is 0.35MPa, is then entered using three iron flasks
Row is filling, obtains hydrogen-rich dateplum persimmon jujube juice.Wherein, hydrogen be under pressure 1.3MPa, the supercriticality of -240 DEG C of temperature with institute
State the mixing of dateplum persimmon jujube juice.
Drunk after the hydrogen-rich dateplum persimmon jujube juice can opening prepared in 10~20 minutes optimal.
Embodiment 2
S01：Jujube solid state fermentation obtains dateplum persimmon：Fermented after jujube is sealed by four-stage：First stage sets temperature
70 DEG C, it is 67% to keep humidity, is fermented 48 hours：Second stage sets 85 DEG C of temperature, keeps humidity 60%, ferments 72 hours；The
Three stages set 95 DEG C of temperature, kept humidity 50%, fermented 48 hours；Fourth stage sets 85 DEG C of temperature, no longer keeps the skin wet
Under the conditions of ferment 6 hours, moisture evaporation to 20%, fermentation complete, obtain dateplum persimmon.
S02：It is 15 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 2 hours,
Obtain dateplum persimmon leaching liquor.
S03：5g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02, in 40 DEG C of conditions
Lower enzymolysis 3 hours, is then filtered, and obtains dateplum persimmon jujube juice.
S04：The dateplum persimmon jujube juice that the step S03 is obtained is by gas-vapor mix filling apparatus, by food-grade hydrogen and institute
The mixing of dateplum persimmon jujube juice is stated, it is 4.6% to make the density of hydrogen in dateplum persimmon jujube juice, and air pressure is 0.8MPa, then using three iron flasks or two
Piece aluminium pot carries out filling, acquisition hydrogen-rich dateplum persimmon jujube juice.Wherein, hydrogen is the supercritical state of -270 DEG C of temperature in pressure 1.8MPa
Mixed under state with the dateplum persimmon jujube juice.
Embodiment 3
S01：Jujube solid state fermentation obtains dateplum persimmon：Dry jujube is immersed in 1 hour rehydration in water, moisture is sealed after reaching 60%
Fermented by four-stage：First stage is set to temperature 60 C, keeps humidity 60%, ferments 24 hours；Second stage is set
75 DEG C of temperature, keeps humidity 50%, ferments 48 hours；Phase III is set to 85 DEG C of temperature, keeps humidity 40%, and fermentation 24 is small
When；Fourth stage, design temperature is 85 DEG C, and no longer moisturizing is fermented 6 hours, and moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon.
S02：It is 10 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 1 hour,
Obtain dateplum persimmon leaching liquor.
S03：3g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02, in 35 DEG C of conditions
Lower enzymolysis 2 hours, is then filtered, and obtains dateplum persimmon jujube juice.
S04：The dateplum persimmon jujube juice that the step S03 is obtained is by gas-vapor mix filling apparatus, by food-grade hydrogen and institute
The mixing of dateplum persimmon jujube juice is stated, it is 2.6% to make the density of hydrogen in dateplum persimmon jujube juice, and air pressure is 0.35MPa, is then entered using three iron flasks
Row is filling, obtains hydrogen-rich dateplum persimmon jujube juice.Wherein, hydrogen be under pressure 1.3MPa, the supercriticality of -240 DEG C of temperature with institute
State the mixing of dateplum persimmon jujube juice.
Embodiment 4
S01：Jujube solid state fermentation obtains dateplum persimmon：Dry jujube is immersed in 2 hours rehydrations in water, moisture is sealed after reaching 70%
Fermented by four-stage：First stage is set to temperature 60 C, keeps humidity 60%, ferments 24 hours；Second stage is set
75 DEG C of temperature, keeps humidity 50%, ferments 48 hours；Phase III is set to 85 DEG C of temperature, keeps humidity 40%, and fermentation 24 is small
When；Fourth stage, design temperature is 85 DEG C, and no longer moisturizing is fermented 6 hours, and moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon.
S02：It is 12 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 2 hours,
Obtain dateplum persimmon leaching liquor.
S03：4g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02, in 40 DEG C of conditions
Lower enzymolysis 2 hours, is then filtered, and obtains dateplum persimmon jujube juice.
S04：The dateplum persimmon jujube juice that the step S03 is obtained is by gas-vapor mix filling apparatus, by food-grade hydrogen and institute
The mixing of dateplum persimmon jujube juice is stated, it is 4.6% to make the density of hydrogen in dateplum persimmon jujube juice, and air pressure is 0.8MPa, then using three iron flasks or two
Piece aluminium pot carries out filling, acquisition hydrogen-rich dateplum persimmon jujube juice.Wherein, hydrogen is the overcritical bar of -270 DEG C of temperature in pressure 1.8MPa
Mixed under part with the dateplum persimmon jujube juice.
Comparative example 1
S01：Jujube solid state fermentation obtains dateplum persimmon：Dry jujube is immersed in 2 hours rehydrations in water, moisture is sealed after reaching 70%
Fermented by four-stage：First stage is set to temperature 60 C, keeps humidity 60%, ferments 24 hours；Second stage is set
75 DEG C of temperature, keeps humidity 50%, ferments 48 hours；Phase III is set to 85 DEG C of temperature, keeps humidity 40%, and fermentation 24 is small
When；Fourth stage, design temperature is 85 DEG C, and no longer moisturizing is fermented 6 hours, and moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon.
S02：It is 12 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 2 hours,
Obtain dateplum persimmon leaching liquor.
S03：4g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02, in 40 DEG C of conditions
Lower enzymolysis 2 hours, is then filtered, and obtains dateplum persimmon jujube juice.
Embodiment 5
The present embodiment provides a kind of hydrogen-rich dateplum persimmon jujube wine and preparation method thereof, and methods described comprises the following steps：
S01：Jujube solid state fermentation obtains dateplum persimmon：Fermented after jujube is sealed by four-stage：First stage sets temperature
60 DEG C, it is 67% to keep humidity, is fermented 24 hours：Second stage sets 75 DEG C of temperature, keeps humidity 50%, ferments 48 hours；The
Three stages set 85 DEG C of temperature, kept humidity 40%, fermented 24 hours；Fourth stage sets 85 DEG C of temperature, no longer keeps the skin wet
Under the conditions of ferment 6 hours, moisture evaporation to 20%, fermentation complete, obtain dateplum persimmon.
S02：It is 6 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 1 hour,
Obtain dateplum persimmon leaching liquor.
S03：1g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02, in 30 DEG C of conditions
Lower enzymolysis 1 hour, is then filtered, and obtains dateplum persimmon jujube juice.
S04：By the dateplum persimmon jujube juice obtained in the step S03 concentration, it is 10% to make its concentration of soluble solids, then
The white granulated sugar of addition 14%, the saccharomycete of addition 0.02% carries out main fermentation 7 days under the conditions of 20 DEG C.
S05：Then the product that the step S04 is obtained carries out after fermentation 3 in 200MPa ultra high pressure treatment 30s
Month, obtain solid state fermentation dateplum persimmon jujube wine.
S06：Food-grade hydrogen is added in the dateplum persimmon jujube wine that the step S05 is obtained by hydrogen generator, makes hydrogen
Gas concentration is 2.0%, and air pressure is 0.4MPa, and filling, acquisition hydrogen-rich dateplum persimmon jujube wine is carried out using aluminium pot；Wherein, hydrogen is in pressure
Mixed under 1.3MPa, the super critical condition of -240 DEG C of temperature with the dateplum persimmon jujube wine.
Embodiment 6
S01：Jujube solid state fermentation obtains dateplum persimmon：Fermented after jujube is sealed by four-stage：First stage sets temperature
70 DEG C, it is 67% to keep humidity, is fermented 48 hours：Second stage sets 85 DEG C of temperature, keeps humidity 60%, ferments 72 hours；The
Three stages set 95 DEG C of temperature, kept humidity 50%, fermented 48 hours；Fourth stage sets 85 DEG C of temperature, no longer keeps the skin wet
Under the conditions of ferment 6 hours, moisture evaporation to 20%, fermentation complete, obtain dateplum persimmon.
S02：It is 15 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 2 hours,
Obtain dateplum persimmon leaching liquor.
S03：5g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02, in 40 DEG C of conditions
Lower enzymolysis 3 hours, is then filtered, and obtains dateplum persimmon jujube juice.
S04：By the dateplum persimmon jujube juice obtained in the step S03 concentration, it is 25% to make its concentration of soluble solids, then
The saccharomycete of addition 0.05%, carries out main fermentation 10 days under the conditions of 28 DEG C.
S05：Then the product that the step S04 is obtained carries out after fermentation 5 in 400MPa ultra high pressure treatment 60s
Month, obtain solid state fermentation dateplum persimmon jujube wine.
S06：Food-grade hydrogen is added in the dateplum persimmon jujube wine that the step S05 is obtained by hydrogen generator, makes hydrogen
Gas concentration is 3.8%, and air pressure is 0.7MPa, and filling, acquisition hydrogen-rich dateplum persimmon jujube wine is carried out using aluminium pot；Wherein, hydrogen is in pressure
Mixed under 1.8MPa, the supercriticality of -270 DEG C of temperature with the dateplum persimmon jujube wine.
Embodiment 7
S01：Jujube solid state fermentation obtains dateplum persimmon：Dry jujube is immersed in 1 hour rehydration in water, moisture is sealed after reaching 60%
Fermented by four-stage：First stage is set to temperature 60 C, keeps humidity 60%, ferments 24 hours；Second stage is set
75 DEG C of temperature, keeps humidity 50%, ferments 48 hours；Phase III is set to 85 DEG C of temperature, keeps humidity 40%, and fermentation 24 is small
When；Fourth stage, design temperature is 85 DEG C, and no longer moisturizing is fermented 6 hours, and moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon.
S02：It is 10 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 1 hour,
Obtain dateplum persimmon leaching liquor.
S03：3g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02, in 35 DEG C of conditions
Lower enzymolysis 2 hours, is then filtered, and obtains dateplum persimmon jujube juice.
S04：By the dateplum persimmon jujube juice obtained in the step S03 concentration, it is 15% to make its concentration of soluble solids, then
The white granulated sugar of addition 10%, the saccharomycete of addition 0.04% carries out main fermentation 8 days under the conditions of 24 DEG C.
S05：Then the product that the step S04 is obtained carries out after fermentation 4 in 300MPa ultra high pressure treatment 50s
Month, obtain solid state fermentation dateplum persimmon jujube wine.
S06：Food-grade hydrogen is added in the dateplum persimmon jujube wine that the step S05 is obtained by hydrogen generator, makes hydrogen
Gas concentration is 3.0%, and air pressure is 0.5MPa, and filling, acquisition hydrogen-rich dateplum persimmon jujube wine is carried out using aluminium pot；Wherein, hydrogen is in pressure
Mixed under 1.5MPa, the supercriticality of -250 DEG C of temperature with the dateplum persimmon jujube wine.
Embodiment 8
S01：Jujube solid state fermentation obtains dateplum persimmon：Dry jujube is immersed in 2 hours rehydrations in water, moisture is sealed after reaching 70%
Fermented by four-stage：First stage is set to temperature 60 C, keeps humidity 60%, ferments 24 hours；Second stage is set
75 DEG C of temperature, keeps humidity 50%, ferments 48 hours；Phase III is set to 85 DEG C of temperature, keeps humidity 40%, and fermentation 24 is small
When；Fourth stage, design temperature is 85 DEG C, and no longer moisturizing is fermented 6 hours, and moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon.
S02：It is 12 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 2 hours,
Obtain dateplum persimmon leaching liquor.
S03：4g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02, in 40 DEG C of conditions
Lower enzymolysis 2 hours, is then filtered, and obtains dateplum persimmon jujube juice.
S04：By the dateplum persimmon jujube juice obtained in the step S03 concentration, it is 20% to make its concentration of soluble solids, then
The white granulated sugar of addition 4%, the saccharomycete of addition 0.04% carries out main fermentation 9 days under the conditions of 25 DEG C.
S05：Then the product that the step S04 is obtained carries out after fermentation 3 in 300MPa ultra high pressure treatment 40s
Month, obtain solid state fermentation dateplum persimmon jujube wine.
S06：Food-grade hydrogen is added in the dateplum persimmon jujube wine that the step S05 is obtained by hydrogen generator, makes hydrogen
Gas concentration is 3.5%, and air pressure is 0.6MPa, and filling, acquisition hydrogen-rich dateplum persimmon jujube wine is carried out using aluminium pot；Wherein, hydrogen is in pressure
Mixed under 1.6MPa, the supercriticality of -260 DEG C of temperature with the dateplum persimmon jujube wine.
Comparative example 2
S01：Jujube solid state fermentation obtains dateplum persimmon：Dry jujube is immersed in 2 hours rehydrations in water, moisture is sealed after reaching 70%
Fermented by four-stage：First stage is set to temperature 60 C, keeps humidity 60%, ferments 24 hours；Second stage is set
75 DEG C of temperature, keeps humidity 50%, ferments 48 hours；Phase III is set to 85 DEG C of temperature, keeps humidity 40%, and fermentation 24 is small
When；Fourth stage, design temperature is 85 DEG C, and no longer moisturizing is fermented 6 hours, and moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon.
S02：It is 12 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 2 hours,
Obtain dateplum persimmon leaching liquor.
S03：4g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02, in 40 DEG C of conditions
Lower enzymolysis 2 hours, is then filtered, and obtains dateplum persimmon jujube juice.
S04：By the dateplum persimmon jujube juice obtained in the step S03 concentration, it is 20% to make its concentration of soluble solids, then
The white granulated sugar of addition 4%, the saccharomycete of addition 0.04% carries out main fermentation 9 days under the conditions of 25 DEG C.
S05：Then the product that the step S04 is obtained carries out after fermentation 3 in 300MPa ultra high pressure treatment 40s
Month, obtain solid state fermentation dateplum persimmon jujube wine.
The dateplum persimmon jujube that the hydrogen-rich dateplum persimmon jujube juice and comparative example 1 that above-described embodiment 1 to embodiment 4 is prepared are prepared
Juice is detected, obtains result as shown in table 1 below：
Table 1：The nutrition content of each embodiment dateplum persimmon jujube juice
| Group | Camp Content（mg/L） | Vitamin C content（mg/L） | 5 hydroxymethyl furfural content（mg/L） |
| Embodiment 1 | 165 | 3.2 | 7.2 |
| Embodiment 2 | 180 | 3.5 | 7.5 |
| Embodiment 3 | 175 | 4.2 | 9.3 |
| Embodiment 4 | 178 | 4.5 | 8.1 |
| Comparative example 1 | 150 | 3 | 6 |
From upper table 1, Camp Content in hydrogen-rich dateplum persimmon jujube juice prepared by the present invention than be not hydrogenated be higher by 10~
20%；Vitamin C content is higher by 5~15%；5 hydroxymethyl furfural content is higher by 20~25%, hydrogen-rich dateplum persimmon jujube prepared by the present invention
Juice is more rich in nutrition.
The dateplum persimmon jujube that the hydrogen-rich dateplum persimmon jujube juice and comparative example 2 that above-described embodiment 5 to embodiment 8 is prepared are prepared
Juice is detected, obtains result as shown in table 1 below：
| Group | Camp Content（mg/L） | Vitamin C content（mg/L） | 5 hydroxymethyl furfural content（mg/L） |
| Embodiment 5 | 175 | 3.2 | 9.6 |
| Embodiment 6 | 190 | 3.5 | 10 |
| Embodiment 7 | 200 | 4.2 | 9.5 |
| Embodiment 8 | 210 | 4.5 | 9.8 |
| Comparative example 2 | 160 | 3 | 8 |
From upper table 2, Camp Content in hydrogen-rich dateplum persimmon jujube juice prepared by the present invention than be not hydrogenated be higher by 10~
20%；Vitamin C content is higher by 5~15%；5 hydroxymethyl furfural content is higher by 20~25%, hydrogen-rich dateplum persimmon jujube prepared by the present invention
Wine is more rich in nutrition.
CAMP (CAMP) is the important substance of intracellular participation Auto-regulator metabolism and biological function, is life
" second messenger " of information transmission.Can promote the survival of cardiac muscle cell in vivo, enhancing cardiac muscle cell antibody Monoclonal, anti-ischemic and
Hypoxia ability;Promote to flow in calcium ion cells into cardiomyocytes, strengthen phosphorylation, promote excitement~contraction coupling, improve the heart
Myocyte contractility, increases cardiac output；Also expand peripheral vascular simultaneously, reduce cardiac ejection impedance, mitigate and bear before and after heart
Lotus, increases heart discharge, improves heart function.So as to play cardiac nutrition, positive inotropic, vasodilator, antiplatelet to heart
Cohesion and antiarrhythmic effect.Clinically it is mainly used in treatment cardiac insufficiency, angina pectoris and myocardial infarction.Especially
Ocean is poisoned to yellow class cardiotonic drug or insensitive patient.Into cell adenosine cyclophosphate play biological effect after by phosphoric acid
Diesterase is degraded into 5~adenosine~5 '~phosphoric acid (5~AMP) and lost activity, and then is broken down into adenosine and phosphoric acid.Swash for albumen
Activation of enzymes agent, is the derivative of nucleotides.It is a kind of important substance with physiologically active being widely present in human body, by
Atriphos is generated under adenosine cyclase catalysis, can adjust a variety of functional activities of cell.As the second messenger of hormone,
Hormone control physiological function and metabolism effect are played in the cell, can be changed the function of cell membrane, be promoted net agonistic muscle slurry matter
Interior calcium ion enters muscle fibre, so as to strengthen myocardial contraction, and can promote the activity of respiratory chain oxidizing ferment, improve cardiac muscle and lack
Oxygen, alleviates coronary heart disease symptom and improves electrocardiogram.In addition, being played to the synthesis of sugar, fat metabolism, nucleic acid, protein regulation etc.
Important effect.
Certainly, described above is also not limited to the example above, the technical characteristic of the invention without description can by or
Realized, will not be repeated here using prior art；It is not to this that above example, which is merely to illustrate technical scheme,
The limitation of invention, with reference to preferred embodiment the present invention is described in detail, one of ordinary skill in the art should
Understand, the variations, modifications, additions or substitutions that those skilled in the art are made in the essential scope of the present invention
Without departure from spirit of the invention, it should also belong to the claims of the present invention.
Claims (6)
1. a kind of preparation method of hydrogen-rich dateplum persimmon jujube juice, it is characterised in that methods described comprises the following steps：
S01：Jujube solid state fermentation obtains dateplum persimmon；
S02：It is 6~15 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 1~2 is small
When, obtain dateplum persimmon leaching liquor；
S03：1~5g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02, in 30~40 DEG C of bars
Digest 1~3 hour, then filter under part, obtain dateplum persimmon jujube juice；
S04：The dateplum persimmon jujube juice that the step S03 is obtained by gas-vapor mix filling apparatus, by food-grade hydrogen with it is described black
Jujube jujube juice is mixed, and it is 2.6~4.6% to make the density of hydrogen in dateplum persimmon jujube juice, and air pressure is 0.35~0.8MPa, then using three
Iron flask or two panels aluminium pot carry out filling, acquisition hydrogen-rich dateplum persimmon jujube juice；Wherein, hydrogen is in 1.3~1.8MPa of pressure, temperature -240
Mixed under~-270 DEG C of supercriticality with the dateplum persimmon jujube juice.
2. the preparation method of hydrogen-rich dateplum persimmon jujube juice according to claim 1, it is characterised in that in the step S01, jujube
The method that solid state fermentation obtains dateplum persimmon includes fresh dates fermentation process and dry jujube fermentation process, and the fresh dates fermentation process is：
Fermented after jujube is sealed by four-stage：First stage sets 60~70 DEG C of temperature, and it is 67% to keep humidity, hair
Ferment 24~48 hours：Second stage sets 75~85 DEG C of temperature, keeps humidity 50~60%, ferments 48~72 hours；Phase III
85~95 DEG C of temperature is set, humidity 40~50% is kept, fermented 24~48 hours；Fourth stage sets 85 DEG C of temperature, is not supplemented
Fermented 6 hours under conditions of moisture, moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon；
Dry jujube fermentation process is：Dry jujube is immersed in 1~2 hour rehydration in water, moisture is sealed by four after reaching 60~70%
The individual stage is fermented：First stage is set to temperature 60 C, keeps humidity 60%, ferments 24 hours；Second stage sets temperature
75 DEG C, humidity 50% is kept, is fermented 48 hours；Phase III is set to 85 DEG C of temperature, keeps humidity 40%, ferments 24 hours；The
Four stages, design temperature is 85 DEG C, and no longer moisturizing is fermented 6 hours, and moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon.
3. the hydrogen-rich dateplum persimmon jujube juice that a kind of method described in claim 1 or 2 is prepared.
4. a kind of preparation method of hydrogen-rich dateplum persimmon jujube wine, it is characterised in that methods described comprises the following steps：
S01：Jujube solid state fermentation obtains dateplum persimmon；
S02：It is 6~15 to be added after the dateplum persimmon obtained in the step S01 is crushed with its mass ratio：1 flooding 1~2 is small
When, obtain dateplum persimmon leaching liquor；
S03：1~5g/100kg pectase is added in the dateplum persimmon leaching liquor obtained into the step S02, in 30~40 DEG C of bars
Digest 1~3 hour, then filter under part, obtain dateplum persimmon jujube juice；
S04：By the dateplum persimmon jujube juice obtained in the step S03 concentration, it is 10~25% to make its concentration of soluble solids, then
The white granulated sugar of addition 0~14%, the saccharomycete of addition 0.02~0.05% carries out main fermentation 7~10 days under the conditions of 20~28 DEG C；
S05：The product that the step S04 is obtained is sent out in 200~400MPa 30~60s of ultra high pressure treatment after then carrying out
Ferment 3~5 months, obtains solid state fermentation dateplum persimmon jujube wine；
S06：Food-grade hydrogen is added in the dateplum persimmon jujube wine that the step S05 is obtained by hydrogen generator, makes hydrogen dense
Spend for 2.0~3.8%, air pressure is 0.4~0.7MPa, carried out using aluminium pot filling, obtain hydrogen-rich dateplum persimmon jujube wine；Wherein, hydrogen exists
Mixed under 1.3~1.8MPa of pressure, the supercriticality of temperature -240~-270 DEG C with the dateplum persimmon jujube juice.
5. the preparation method of hydrogen-rich dateplum persimmon jujube wine according to claim 4, it is characterised in that in the step S01, jujube
The method that solid state fermentation obtains dateplum persimmon includes fresh dates fermentation process and dry jujube fermentation process, and the fresh dates fermentation process is：
Fermented after jujube is sealed by four-stage：First stage sets 60~70 DEG C of temperature, and it is 67% to keep humidity, hair
Ferment 24~48 hours：Second stage sets 75~85 DEG C of temperature, keeps humidity 50~60%, ferments 48~72 hours；Phase III
85~95 DEG C of temperature is set, humidity 40~50% is kept, fermented 24~48 hours；Fourth stage sets 85 DEG C of temperature, is not supplemented
Fermented 6 hours under conditions of moisture, moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon；
Dry jujube fermentation process is：Dry jujube is immersed in 1~2 hour rehydration in water, moisture is sealed by four after reaching 60~70%
The individual stage is fermented：First stage is set to temperature 60 C, keeps humidity 60%, ferments 24 hours；Second stage sets temperature
75 DEG C, humidity 50% is kept, is fermented 48 hours；Phase III is set to 85 DEG C of temperature, keeps humidity 40%, ferments 24 hours；The
Four stages, design temperature is 85 DEG C, and no longer moisturizing is fermented 6 hours, and moisture evaporation to 20%, fermentation is completed, and obtains dateplum persimmon.
6. the hydrogen-rich dateplum persimmon jujube wine that a kind of method described in claim 4 or 5 is prepared.
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