CN107361263A - A kind of natural flavouring clarifying jujube juice beverage and preparation method thereof - Google Patents
A kind of natural flavouring clarifying jujube juice beverage and preparation method thereof Download PDFInfo
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- CN107361263A CN107361263A CN201710712482.7A CN201710712482A CN107361263A CN 107361263 A CN107361263 A CN 107361263A CN 201710712482 A CN201710712482 A CN 201710712482A CN 107361263 A CN107361263 A CN 107361263A
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- jujube
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 235000020418 red date juice Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 241001247821 Ziziphus Species 0.000 claims abstract description 45
- 238000002386 leaching Methods 0.000 claims abstract description 29
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims abstract description 19
- 235000020339 pu-erh tea Nutrition 0.000 claims abstract description 19
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims abstract description 14
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 14
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims abstract description 14
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 30
- 239000002002 slurry Substances 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000013305 food Nutrition 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 229940088598 enzyme Drugs 0.000 claims description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 239000008103 glucose Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000005352 clarification Methods 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 239000001913 cellulose Substances 0.000 claims description 7
- 229920002678 cellulose Polymers 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000005429 filling process Methods 0.000 claims description 6
- 239000005909 Kieselgur Substances 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 208000027418 Wounds and injury Diseases 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 230000006378 damage Effects 0.000 abstract description 2
- 208000014674 injury Diseases 0.000 abstract description 2
- 239000007791 liquid phase Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 230000000694 effects Effects 0.000 description 8
- 235000021552 granulated sugar Nutrition 0.000 description 5
- 229920001285 xanthan gum Polymers 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 125000000623 heterocyclic group Chemical group 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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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
-
- 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
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
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Abstract
The present invention provides a kind of natural flavouring clarifying jujube juice beverage and preparation method thereof, and the preparation method employs comprehensive aromatizing process technology.The present invention is baked the peculiar burnt odor jujube taste flavouring reaction of caused jujube first with jujube enzymatic Mei Lade flavourings, using high temperature and produces fragrance matter；Secondly, carry out integrating flavouring by using Chinese date odor type Pu'er tea extract：In Enzymolysis is carried out, the leaching liquor of Chinese date odor type Pu'er tea is used, leaching liquor has jujube fragrance and had and reddish tan as jujube liquid phase, so the use of Pu'er tea imparts the jujube fragrance and jujube beverage color of this beverage needs simultaneously, avoid potential injury of the chemical addition agent essence to human body of prior art use, and it is simple production process, easily controllable.
Description
Technical field
The present invention relates to a kind of natural flavouring clarifying jujube juice beverage and preparation method thereof.
Background technology
Jujube thin skin meat is thick, sweet and dilitious, nutritious, rich in protein, carbohydrate, vitamin, mineral matter, saponin, life
Alkaloids and Flavonoid substances etc., it is a kind of high quality food.Jujube is always considered as excellent tonic product by people, has very high nutrition
Value and pharmacology value, are known as the good reputation of " king of fruit ", integrate food, medicine, benefit.China's folklore " solar eclipse three
Jujube, bear one's age well throughout one's life " common saying, also have the saying of " woody grain, excellent tonic product ".
According to research reports, acid is its main fragrance matter in jujube, totally 12 kinds, next to that 6 kinds of hydro carbons,
3 kinds of fragrant 4 kinds of the same clan, 2 kinds of esters, 3 kinds of aldehydes, 2 kinds of alcohols, 2 kinds of ketone and heterocyclic.
Red date drink includes red date pulp beverage and clarifying jujube juice beverage at present, due to the color and luster of red date pulp beverage, feels well
The problem of mouth property, market is based on clarifying jujube juice beverage.
In clarifying jujube juice beverage processing, the fragrance matter that the addition of moisture makes jujube contain originally is thin out and loses red
The typical flavor characteristics of jujube, it is more in production to be made up using addition Red jujube flavor in order to make up this defect, but chemistry addition
Potential injury of the agent essence to human body is also to produce the object that green food enterprise needs emphasis to consider.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of natural flavouring clarifying jujube juice beverage, it is desirable to which the beverage does not make
Seasoned with essence, retain jujube fragrance；It separately it is also required to provide the preparation method of the clarifying jujube juice beverage.
In order to solve the above technical problems, the invention provides a kind of natural flavouring clarifying jujube juice beverage, its preparation method bag
Include following steps：
(1) fresh date after cleaning and water are pressed into 1kg：8-10L ratio mixing, 20-30min of boiling at 100 DEG C
Afterwards, jujube is taken out into draining；
(2) the jujube stoning after draining, then the jujube after stoning and pure water are pressed into 1kg：1-1.5L ratio mixing,
Mashing, glucose being added in slurries and is mixed, the addition of glucose is 2-the 3% of slurry weight, after standing 5-10min,
Slurries are spread out into lodicule, then hot blast flavouring is carried out to lodicule and bakes processing, it is stand-by；
(3) Chinese date odor type Pu'er tea and pure water are pressed into 1g：100-200ml ratio, under 85-95 DEG C of temperature conditionss
8-10min is extracted, obtains leaching liquor, and its temperature is down to 50-55 DEG C；
(4) hot blast flavouring is baked into the lodicule after processing, food stage pectase, food-grade cellulose element enzyme and adds 50-55 DEG C
Leaching liquor in, maintain 50-55 DEG C temperature conditionss simultaneously digest 0.5-1h, obtain enzymolysis liquid, bake processing after lodicule and leaching
The weight ratio of extract is 1：4-8, the addition of food stage pectase is bake the lodicule weight after handling 0.5-0.7%,
The addition of food-grade cellulose element enzyme is bake the lodicule weight after handling 0.11-0.13%；
(5) after being handled according to the clarification filtration of routine, allotment, filtering, sterilizing, filling process enzymolysis liquid, obtain natural
Flavouring clarifying jujube juice beverage.
For the sake of brief description problem, below to a kind of natural flavouring clarifying jujube juice beverage of the present invention referred to as originally
Beverage, a kind of preparation method of natural flavouring clarifying jujube juice beverage are referred to as this preparation method.
Comprehensive aromatizing process technology is employed in this preparation method.First, using jujube enzymatic Mei Lade flavourings, utilize height
Temperature bakes the peculiar burnt odor jujube taste flavouring reaction of caused jujube and produces fragrance matter；Secondly, carried by using Chinese date odor type Pu'er tea
Liquid is taken to carry out integrating flavouring：In Enzymolysis is carried out, the leaching liquor of Chinese date odor type Pu'er tea is used, leaching liquor has jujube fragrance
And have and impart the jujube fragrance and jujube of this beverage needs simultaneously with reddish tan as jujube liquid phase, the use of such Pu'er tea
Beverage color, and simple production process, production cost increase be not notable.
As the optimization of this preparation method, reach more preferable to make high temperature bake the caused peculiar burnt odor jujube taste of jujube, it is described
(2) in step, the lodicule using stand piece machine by slurries stand into 2-4mm, hot blast is carried out to lodicule using tunnel-type hot air baking machine
Flavouring bakes processing, and the baking temperature of tunnel-type hot air baking machine is 55-65 DEG C, and baking times are 6-10min.
Optimize as further, in (3) step, Chinese date odor type Pu'er tea uses finished product Pu'er tea；Pass through leaching liquor
Heat exchanger is cooled down, so that its temperature is down to 50-55 DEG C.
It using finished product Pu'er tea, can meet that Chinese date odor type Pu'er tea extract carries out integrating flavouring and production cost is low, make
It is standby convenient.Because the water temperature of leaching liquor is too high, therefore cooled down, can also be dropped by adding reverse osmosis water by heat exchanger
Low water temperature is to desired temperature.
As further optimization, in (4) step, the enzymatic activity of pectase is 50,000 u/g, the enzymatic activity of cellulase
For 100,000 u/g.
Optimize as further, in (5) step, clarification filtration uses duplex strainer；Filtering uses sheet frame diatom
Native filter；Sterilizing uses short-term high-temperature sterilization device.
Allotment in (5) step, white granulated sugar (addition is 11-15%), citric acid (addition can be used
0.09-0.13%), compound stabilizer is 0.04-0.08% xanthans and 0.15-0.19% CMC-Na.
This beverage carries out integrating flavouring using jujube enzymatic Mei Lade flavourings and Chinese date odor type Pu'er tea extract so that this drink
Material can obtain the jujube fragrance and jujube beverage color of red date drink needs without using essence seasoning.In addition, this preparation method step is simple
List, it is easily controlled, it is not necessary to special production equipment, be not difficult to the operating process controlled, easily carry out industrialized production.
Embodiment
The present invention is further illustrated below by embodiment.
Embodiment 1：
A kind of natural flavouring clarifying jujube juice beverage, its preparation method comprise the following steps：
(1) fresh date after cleaning and water are pressed into 1kg：8L ratio mixing, at 100 DEG C after boiling 20min, by jujube
Take out draining；
(2) the jujube stoning after draining, then the jujube after stoning and pure water are pressed into 1kg：1L ratio mixing, mashing,
Glucose is added in slurries and is mixed, the addition of glucose is the 2% of slurry weight, after standing 5min, using stand piece machine
Lodicule by slurries stand into 2mm, hot blast flavouring is carried out to lodicule with tunnel-type hot air baking machine and bakes processing, tunnel-type hot air roasting
The baking temperature of roasting machine is 55 DEG C, baking times 10min, stand-by；
(3) finished product Chinese date odor type Pu'er tea and pure water are pressed into 1g：100ml ratio, extracted under 85 DEG C of temperature conditionss
8min, leaching liquor is obtained, leaching liquor is cooled down by heat exchanger, and its temperature is down to 50 DEG C；
(4) hot blast flavouring is baked into the lodicule after processing, food grade enzyme activity is 50,000 u/g pectase, food-grade enzyme activity
Property added for 100,000 u/g cellulase in 50 DEG C of leaching liquor, maintain 50 DEG C of temperature conditionss simultaneously to digest 0.5h, must digest
Liquid, the weight ratio for baking the lodicule after processing and leaching liquor is 1：4, the addition of food stage pectase is to bake the slurry after processing
The 0.5% of sheet weight, the addition of food-grade cellulose element enzyme are bake the lodicule weight after handling 0.11%；
(5) enzymolysis liquid is filtered, in short-term using duplex strainer clarification filtration, allotment, using sheet frame diatomaceous earth filter
After high-temperature sterilizing chambers sterilizing, filling process processing, natural flavouring clarifying jujube juice beverage is produced.It is described to be allocated as using white granulated sugar
(addition is for (addition is the 11% of enzymolysis liquid weight), citric acid (addition is the 0.09% of enzymolysis liquid weight), xanthans
Enzymolysis liquid weight 0.04%), CMC-Na the 0.15% of enzymolysis liquid weight (addition be) allocated.
Embodiment 2：
A kind of natural flavouring clarifying jujube juice beverage, its preparation method comprise the following steps：
(1) fresh date after cleaning and water are pressed into 1kg：10L ratio mixing, will be red at 100 DEG C after boiling 30min
Jujube takes out draining；
(2) the jujube stoning after draining, then the jujube after stoning and pure water are pressed into 1kg：1.5L ratio mixing, beat
Slurry, glucose is added in slurries and is mixed, the addition of glucose is the 3% of slurry weight, after standing 10min, using stand
Piece machine spreads out slurries the lodicule into 4mm, carries out hot blast flavouring to lodicule with tunnel-type hot air baking machine and bakes processing, tunnel type heat
The baking temperature of wind baking machine is 65 DEG C, baking times 6min, stand-by；
(3) finished product Chinese date odor type Pu'er tea and pure water are pressed into 1g：200ml ratio, extracted under 95 DEG C of temperature conditionss
10min, leaching liquor is obtained, leaching liquor is cooled down by heat exchanger, and its temperature is down to 55 DEG C；
(4) hot blast flavouring is baked into the lodicule after processing, food grade enzyme activity is 50,000 u/g pectase, food-grade enzyme activity
Property added for 100,000 u/g cellulase in 55 DEG C of leaching liquor, maintain 55 DEG C of temperature conditionss simultaneously to digest 1h, obtain enzymolysis liquid,
The weight ratio for baking the lodicule after processing and leaching liquor is 1：8, the addition of food stage pectase is to bake the lodicule after processing
The 0.7% of weight, the addition of food-grade cellulose element enzyme are bake the lodicule weight after handling 0.13%；
(5) enzymolysis liquid is filtered, in short-term using duplex strainer clarification filtration, allotment, using sheet frame diatomaceous earth filter
After high-temperature sterilizing chambers sterilizing, filling process processing, natural flavouring clarifying jujube juice beverage is produced.It is described to be allocated as using white granulated sugar
(addition is for (addition is the 15% of enzymolysis liquid weight), citric acid (addition is the 0.13% of enzymolysis liquid weight), xanthans
Enzymolysis liquid weight 0.08%), CMC-Na the 0.19% of enzymolysis liquid weight (addition be) allocated.
Embodiment 3：
A kind of natural flavouring clarifying jujube juice beverage, its preparation method comprise the following steps：
(1) fresh date after cleaning and water are pressed into 1kg：9L ratio mixing, at 100 DEG C after boiling 25min, by jujube
Take out draining；
(2) the jujube stoning after draining, then the jujube after stoning and pure water are pressed into 1kg：1.3L ratio mixing, beat
Slurry, glucose is added in slurries and is mixed, the addition of glucose is the 2.5% of slurry weight, after standing 8min, using stand
Piece machine spreads out slurries the lodicule into 3mm, carries out hot blast flavouring to lodicule with tunnel-type hot air baking machine and bakes processing, tunnel type heat
The baking temperature of wind baking machine is 60 DEG C, baking times 8min, stand-by；
(3) finished product Chinese date odor type Pu'er tea and pure water are pressed into 1g：150ml ratio, extracted under 90 DEG C of temperature conditionss
9min, leaching liquor is obtained, leaching liquor is cooled down by heat exchanger, and its temperature is down to 53 DEG C；
(4) hot blast flavouring is baked into the lodicule after processing, food grade enzyme activity is 50,000 u/g pectase, food-grade enzyme activity
Property added for 100,000 u/g cellulase in 53 DEG C of leaching liquor, maintain 53 DEG C of temperature conditionss simultaneously to digest 0.75h, must digest
Liquid, the weight ratio for baking the lodicule after processing and leaching liquor is 1：6, the addition of food stage pectase is to bake the slurry after processing
The 0.6% of sheet weight, the addition of food-grade cellulose element enzyme are bake the lodicule weight after handling 0.12%；
(5) enzymolysis liquid is filtered, in short-term using duplex strainer clarification filtration, allotment, using sheet frame diatomaceous earth filter
After high-temperature sterilizing chambers sterilizing, filling process processing, natural flavouring clarifying jujube juice beverage is produced.It is described to be allocated as using white granulated sugar
(addition is for (addition is the 13% of enzymolysis liquid weight), citric acid (addition is the 0.11% of enzymolysis liquid weight), xanthans
Enzymolysis liquid weight 0.06%), CMC-Na the 0.17% of enzymolysis liquid weight (addition be) allocated.
Embodiment 4：
A kind of natural flavouring clarifying jujube juice beverage, its preparation method comprise the following steps：
(1) fresh date after cleaning and water are pressed into 1kg：9L ratio mixing, at 100 DEG C after boiling 27min, by jujube
Take out draining；
(2) the jujube stoning after draining, then the jujube after stoning and pure water are pressed into 1kg：1.2L ratio mixing, beat
Slurry, glucose is added in slurries and is mixed, the addition of glucose is the 2.5% of slurry weight, after standing 6min, using stand
Piece machine spreads out slurries the lodicule into 3mm, carries out hot blast flavouring to lodicule with tunnel-type hot air baking machine and bakes processing, tunnel type heat
The baking temperature of wind baking machine is 60 DEG C, baking times 7min, stand-by；
(3) finished product Chinese date odor type Pu'er tea and pure water are pressed into 1g：180ml ratio, extracted under 90 DEG C of temperature conditionss
9min, leaching liquor is obtained, leaching liquor is cooled down by heat exchanger, and its temperature is down to 52 DEG C；
(4) hot blast flavouring is baked into the lodicule after processing, food grade enzyme activity is 50,000 u/g pectase, food-grade enzyme activity
Property added for 100,000 u/g cellulase in 52 DEG C of leaching liquor, maintain 52 DEG C of temperature conditionss simultaneously to digest 0.75h, must digest
Liquid, the weight ratio for baking the lodicule after processing and leaching liquor is 1：7, the addition of food stage pectase is to bake the slurry after processing
The 0.6% of sheet weight, the addition of food-grade cellulose element enzyme are bake the lodicule weight after handling 0.12%；
(5) enzymolysis liquid is filtered, in short-term using duplex strainer clarification filtration, allotment, using sheet frame diatomaceous earth filter
After high-temperature sterilizing chambers sterilizing, filling process processing, natural flavouring clarifying jujube juice beverage is produced.It is described to be allocated as using white granulated sugar
(addition is for (addition is the 12% of enzymolysis liquid weight), citric acid (addition is the 0.12% of enzymolysis liquid weight), xanthans
Enzymolysis liquid weight 0.07%), CMC-Na the 0.18% of enzymolysis liquid weight (addition be) allocated.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The change that bright inventive concept is carried out, is included within the scope of the present invention.
Claims (6)
1. a kind of preparation method of natural flavouring clarifying jujube juice beverage, comprises the following steps：
(1) fresh date after cleaning and water are pressed into 1kg：8-10L ratio mixing, will at 100 DEG C after 20-30min of boiling
Jujube takes out draining；
(2) the jujube stoning after draining, then the jujube after stoning and pure water are pressed into 1kg：1-1.5L ratio mixing, mashing,
Glucose is added in slurries and is mixed, the addition of glucose is 2-the 3% of slurry weight, after standing 5-10min, will be starched
Liquid is spread out into lodicule, then is carried out hot blast flavouring to lodicule and baked processing, stand-by；
(3) Chinese date odor type Pu'er tea and pure water are pressed into 1g：100-200ml ratio, extracted under 85-95 DEG C of temperature conditionss
8-10min, leaching liquor is obtained, and its temperature is down to 50-55 DEG C；
(4) hot blast flavouring is baked into the lodicule after processing, food stage pectase, food-grade cellulose element enzyme and adds 50-55 DEG C of leaching
In extract, maintain 50-55 DEG C of temperature conditionss and digest 0.5-1h, obtain enzymolysis liquid, bake lodicule and leaching liquor after processing
Weight ratio be 1：4-8, the addition of food stage pectase be bake processing after lodicule weight 0.5-0.7%, food
The addition of level cellulase is bake the lodicule weight after handling 0.11-0.13%；
(5) after being handled according to the clarification filtration of routine, allotment, filtering, sterilizing, filling process enzymolysis liquid, natural flavouring is obtained
Clarifying jujube juice beverage.
2. the preparation method according to a kind of natural flavouring clarifying jujube juice beverage described in claim 1, it is characterised in that：
(2) in step, the lodicule using stand piece machine by slurries stand into 2-4mm, lodicule is carried out using tunnel-type hot air baking machine
Hot blast flavouring bakes processing, and the baking temperature of tunnel-type hot air baking machine is 55-65 DEG C, and baking times are 6-10min.
3. the preparation method according to a kind of natural flavouring clarifying jujube juice beverage described in claim 1, it is characterised in that：
(3) in step, Chinese date odor type Pu'er tea uses finished product Pu'er tea；Leaching liquor is set to be cooled down by heat exchanger, so that its
Temperature is down to 50-55 DEG C.
4. the preparation method according to a kind of natural flavouring clarifying jujube juice beverage described in claim 1, it is characterised in that：
(4) in step, the enzymatic activity of pectase is 50,000 u/g, and the enzymatic activity of cellulase is 100,000 u/g.
5. the preparation method according to a kind of natural flavouring clarifying jujube juice beverage described in claim 1, it is characterised in that：
(5) in step, clarification filtration uses duplex strainer；Filtering uses sheet frame diatomaceous earth filter；The use that sterilizes is high in short-term
Warm sterilizer.
6. according to the natural flavouring clarifying jujube juice beverage obtained by any described preparation method of claim 1-5.
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| CN101288477A (en) * | 2008-05-28 | 2008-10-22 | 赵明根 | Red date clear beverage |
| CN102907736A (en) * | 2012-10-31 | 2013-02-06 | 深圳市深宝华城科技有限公司 | Processing method for red date concentrated juice |
| CN103125639A (en) * | 2011-12-02 | 2013-06-05 | 云南天士力帝泊洱生物茶集团有限公司 | Jujube-scent puerh tea product and preparation method and application thereof |
| CN105380168A (en) * | 2015-12-02 | 2016-03-09 | 河北农业大学 | Processing technology of instant red date powder |
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2017
- 2017-08-18 CN CN201710712482.7A patent/CN107361263A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101288477A (en) * | 2008-05-28 | 2008-10-22 | 赵明根 | Red date clear beverage |
| CN103125639A (en) * | 2011-12-02 | 2013-06-05 | 云南天士力帝泊洱生物茶集团有限公司 | Jujube-scent puerh tea product and preparation method and application thereof |
| CN102907736A (en) * | 2012-10-31 | 2013-02-06 | 深圳市深宝华城科技有限公司 | Processing method for red date concentrated juice |
| CN105380168A (en) * | 2015-12-02 | 2016-03-09 | 河北农业大学 | Processing technology of instant red date powder |
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Application publication date: 20171121 |