CN107223828A - The preparation technology of thick hawthorn juice juice - Google Patents
The preparation technology of thick hawthorn juice juice Download PDFInfo
- Publication number
- CN107223828A CN107223828A CN201710673284.4A CN201710673284A CN107223828A CN 107223828 A CN107223828 A CN 107223828A CN 201710673284 A CN201710673284 A CN 201710673284A CN 107223828 A CN107223828 A CN 107223828A
- Authority
- CN
- China
- Prior art keywords
- juice
- preparation technology
- hawthorn
- thick
- coarse filtration
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 32
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 20
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 20
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 20
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 20
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 20
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 20
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 20
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 20
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 20
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 230000003068 static effect Effects 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000005360 mashing Methods 0.000 claims abstract 2
- 239000007788 liquid Substances 0.000 claims description 11
- 238000001471 micro-filtration Methods 0.000 claims description 7
- 239000012528 membrane Substances 0.000 claims description 3
- 230000008676 import Effects 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 239000000084 colloidal system Substances 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 239000000725 suspension Substances 0.000 abstract description 3
- 239000013078 crystal Substances 0.000 abstract description 2
- 239000000706 filtrate Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000287 crude extract Substances 0.000 abstract 2
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 238000005374 membrane filtration Methods 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229910001369 Brass Inorganic materials 0.000 description 1
- 235000018742 Vitex negundo var cannabifolia Nutrition 0.000 description 1
- 244000271612 Vitex negundo var. cannabifolia Species 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000008901 benefit 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
- 239000010951 brass Substances 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000020717 hawthorn extract Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- 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
- A23L2/52—Adding ingredients
-
- 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a kind of preparation technology of thick hawthorn juice juice, it is including being enucleated, smashing to pieces, add water mashing, bag filter coarse filtration, crude extract is obtained, crude extract is through adding pectinase enzymatic hydrolysis, plate and frame filter press micro-filtrate membrane filtration, handled through ultra-high static pressure, obtain thick hawthorn juice juice.This juice eliminates particulate, suspension, colloid and miscellaneous bacteria, and fruit juice is as clear as crystal, at utmost remains nutrition and the local flavor of former fruit.
Description
Technical field
The present invention relates to fruit juice, specifically a kind of preparation technology of thick hawthorn juice juice.
Background technology
As the improvement of people's living standards, the demand to natural, safety, the beverage of nutrition is increasing, it is desirable to
More and more higher.Then various fruit clear-juice beverages arise at the historic moment.But clear-juice beverage prepared by traditional method, it is heavy to have plenty of
Form sediment, it is unlimpid, have plenty of process too cumbersome.
Hawthorn has the effect such as reducing blood lipid, blood pressure, cardiac stimulant, arrhythmia.Brass class compound Vitex negundo var cannabifolia contained by hawthorn
Element is a kind of stronger medicine of antitumaous effect.It is a kind of beverage of strong health-care function with Hawthorn extract juice.
The content of the invention
The purpose of the present invention is, to overcome the deficiencies in the prior art, and to provide a kind of preparation technology of thick hawthorn juice juice.
Realizing the technical scheme of the object of the invention is：
A kind of preparation technology of thick hawthorn juice juice, comprises the following steps：
1st, ripe fresh hawthorn stoning is selected, is smashed to pieces；
2nd, add pure water and break into slurry；
3rd, with 60-100 mesh bag filter filter cleaners, coarse filtration liquid is obtained；
4th, pectase is added in coarse filtration liquid, is digested 50-60 minutes；
5th, by enzymolysis liquid plate and frame filter press micro-filtration, the extract juice of hawthorn is obtained；
6th, the thick hawthorn juice juice for obtaining step 5, handles sterilization filling through ultra-high static pressure.
Amount of water described in step 2 is really heavy 1-2 times；
The addition of pectase described in step 4 is coarse filtration liquid weight 0.6-0.8 ‰；
Micro-filtration described in step 5,0.5-0.8 μm of membrane aperture, import step pressure is
1.5-2MPa；
Ultra-high static pressure described in step 6 is handled, pressure 100-500MPa, time 30-60 minute.
It is an advantage of the invention that：
1st, fruit juice passes through coarse filtration and micro-filtration, eliminates particulate, suspension, miscellaneous bacteria, colloid etc., fruit juice is as clear as crystal；
2nd, handled and sterilized using ultra-high static pressure, juice nutrient ingredient free of losses, local flavor do not change.
Embodiment:
A kind of preparation technology of thick hawthorn juice juice, is comprised the concrete steps that：
1st, ripe fresh hawthorn stoning is selected, is smashed to pieces；
2nd, add after fruit weighs 1.5 times of pure water and be beaten；
3rd, with 80 mesh bag filter filter cleaners, coarse filtration liquid is obtained；
4th, the pectase that filtrate weighs 0.7 ‰ is added in coarse filtration liquid, is digested 50 minutes；
5th, by plate and frame filter press microfiltration membranes of the enzymolysis liquid with 0.5 μm of aperture（MF）Micro-filtration, operating pressure 1.5MPa, removing particulate,
Suspension, miscellaneous bacteria colloid etc., obtain extract juice；
6th, thick hawthorn juice juice is handled 30 minutes with pressure 300MPa ultra-high static pressure, filling.
Claims (6)
1. a kind of preparation technology of thick hawthorn juice juice, it is characterized in that：Comprise the following steps：
（1）The ripe fresh hawthorn stoning of selection, is smashed to pieces；
（2）Add pure water mashing；
（3）With 60-100 mesh bag filters, filter cleaner obtains coarse filtration liquid；
（4）Pectase is added in coarse filtration liquid, is digested 50-60 minutes；
（5）By enzymolysis liquid plate and frame filter press micro-filtration, the extract juice of hawthorn is obtained；
（6）The thick hawthorn juice juice that step 5 is obtained, handles sterilization filling through ultra-high static pressure.
2. preparation technology according to claim 1, it is characterized in that：Step（2）Described amount of water is really heavy 1-2 times.
3. preparation technology according to claim 1, it is characterized in that：Step（4）The addition of described pectase is coarse filtration
Liquid weight 0.6-0.8 ‰.
4. preparation technology according to claim 1, it is characterized in that：Step（5）Described micro-filtration, 0.5-0.8 μm of membrane aperture,
Import step pressure is 1.5-2MPa.
5. preparation technology according to claim 1, it is characterized in that：Step（6）Described ultra-high static pressure processing, pressure 100-
500MPa, time 30-60 minute.
6. the thick hawthorn juice juice prepared with the preparation technology described in one of claim 1-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710673284.4A CN107223828A (en) | 2017-08-09 | 2017-08-09 | The preparation technology of thick hawthorn juice juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710673284.4A CN107223828A (en) | 2017-08-09 | 2017-08-09 | The preparation technology of thick hawthorn juice juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107223828A true CN107223828A (en) | 2017-10-03 |
Family
ID=59958067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710673284.4A Withdrawn CN107223828A (en) | 2017-08-09 | 2017-08-09 | The preparation technology of thick hawthorn juice juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107223828A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112834A (en) * | 2017-11-15 | 2018-06-05 | 湖州美果汇食品有限公司 | A kind of preparation method for digesting haw juice |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230070A (en) * | 2013-05-16 | 2013-08-07 | 王自贵 | Method for producing clear wolfberry juice |
| CN103584234A (en) * | 2013-11-20 | 2014-02-19 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method of mango juice |
| CN103876226A (en) * | 2014-04-10 | 2014-06-25 | 四川大学 | Pure grape juice beverage and production method thereof |
| CN106562163A (en) * | 2016-11-10 | 2017-04-19 | 深圳市深宝华城科技有限公司 | Greengage concentrated juice preparation method and greengage concentrated juice |
-
2017
- 2017-08-09 CN CN201710673284.4A patent/CN107223828A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103230070A (en) * | 2013-05-16 | 2013-08-07 | 王自贵 | Method for producing clear wolfberry juice |
| CN103584234A (en) * | 2013-11-20 | 2014-02-19 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method of mango juice |
| CN103876226A (en) * | 2014-04-10 | 2014-06-25 | 四川大学 | Pure grape juice beverage and production method thereof |
| CN106562163A (en) * | 2016-11-10 | 2017-04-19 | 深圳市深宝华城科技有限公司 | Greengage concentrated juice preparation method and greengage concentrated juice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112834A (en) * | 2017-11-15 | 2018-06-05 | 湖州美果汇食品有限公司 | A kind of preparation method for digesting haw juice |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171003 |