CN107594243A - A kind of preparation method of limpid type persimmon beverage - Google Patents
A kind of preparation method of limpid type persimmon beverage Download PDFInfo
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Abstract
The invention discloses a kind of preparation method of limpid type persimmon beverage, including steps such as raw material preparation, the preparation of persimmon magma, the clarification of taking away the puckery taste of persimmon magma, beverage preparations, compound processing of taking away the puckery taste is carried out to persimmon in preparation process, it is therefore prevented that puckery generation occurs and returned in astringent taste.The present invention is almost comprehensively utilized without loss using freezing persimmon as raw material to whole flesh of persimmon, and maintains its nutrition, is implemented beneficial to heavy industrialization.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of preparation method of persimmon beverage.
Background technology
Persimmon sugar content is high, contains the mineral matter such as carrotene, multivitamin, fat, protein and Ca, P, Fe, persimmon
In cellulose be up to 3.1%, be that content is higher in fruit, persimmon dietary fiber, vitamin C are higher than general fruit.Persimmon
Wide in variety, yield is big, and persimmon because harvest time concentrates, easily softens, not storage endurance, so far also as seasonal product after collection
Without ripe extensive storage and freshness-retaining technology popularization and application, so persimmon can only be sold as early as possible with inexpensive way, mainly for doing
Eat or be processed into dried persimmon raw, product is single, and hardness ag(e)ing is very short, limits the extensive utilization of persimmon.
The mode of stored frozen will be carried out by also having in practice after eight, ninety percent ripe persimmon harvesting, this mode is easy to persimmon to grow
Time stores, and has the feasibility that large-scale industry is implemented, but freezing persimmon is being carried out into beverage processing or persimmon powder processing
When, it is necessary to solve the problems, such as to take away the puckery taste, this is due to the special cells tissue containing tannin in persimmon, and the tannin in this cell exists
It is solvable under certain condition, now persimmon occurs as soon as astringent taste, once soluble tannin is changed into the insoluble tannin of solid, then
Astringent taste disappears, conventional acerbity removing method for persimmon have warm water take away the puckery taste taken away the puckery taste with carbon dioxide, the methods of limewash alkali lye takes away the puckery taste, these
Method should be noted to return puckery problem after taking away the puckery taste in the application, that is, under certain condition, in solid tannin caused by taking away the puckery taste
Some becomes soluble tannin again, causes to return puckery.
For large-scale industry implementation, it is conventional to be soaked 12-24 hours progress warm water using 40 DEG C of warm water and taken away the puckery taste
Economic means, and to when persimmon warm water takes away the puckery taste after freezing, persimmon is transferred to the warm water stage by cryogenic freezing, due to prolonged immersion
And oxidation, flesh of persimmon color and luster browning can be caused, have influence on color and luster, mouthfeel and the quality of subsequent product such as persimmon beverage,
Therefore a problem is turned into for the comprehensive processing and utilization of stored frozen persimmon.
" a kind of preparation method of persimmon beverage, 200310105936.2 " disclose a kind of persimmon beverage prepares Chinese patent
Method, but what it used is scheme that fresh persimmon warm water takes away the puckery taste, can not solve to freeze persimmon takes away the puckery taste processing and after
Continuous industrialization processing problems.
The content of the invention
It is an object of the invention to provide a kind of preparation method of limpid type persimmon beverage, and storage is freezed after persimmon is plucked
Deposit, then directly taken away the puckery taste to freezing after persimmon crushes, persimmon is finally processed into fruit drink, flesh of persimmon raw material is integrated
Utilize, improve raw material availability, the industrializing implementation for solving the problems, such as persimmon for a long time.
A kind of preparation method of limpid type persimmon beverage of the present invention, comprises the following steps：
【1】It is prepared by raw material
Eight, ninety percent ripe persimmon will be plucked and be sent into freezer, preserved in -30 DEG C~-20 DEG C of temperature, the frost persimmon after outbound
Son uses normal temperature clear water defrosting；
【2】The preparation of persimmon magma
【2.1】Artificial stalk mashing；
【2.2】After slurry sterile sealing, temperature -5~-3 DEG C preserve；
【3】The clarification of taking away the puckery taste of persimmon magma
【3.1】Magma filters：After magma is thawed, coarse filtration after 0.01~0.1% vitamin C is added, removes oil removal, and squeeze
Extrude juice in pomace；
【3.2】Colloid mill glue is ground
【3.3】Fruit juice separates out
0.3% complex enzyme (pectase is added in glue grinds magma：Cellulase：Papain=4:3:1) it is water-soluble
Liquid, uniform stirring digests 2~2.5 hours at 45 DEG C, is heated to 70~85 DEG C of enzyme deactivations 5~8 minutes, and natural cooling sedimentation 20~
Refined filtration after 24 hours, removes filter residue；
【3.4】Take away the puckery taste clarification
【3.3】Filtrate in add citric acid so that pH value 2.5-3.5, tannase is added in above-mentioned filtrate
0.12%, temperature 45 C, after stirring is kept for 2~2.5 hours, it is heated to 70~85 DEG C of enzyme deactivations 5~8 minutes, natural cooling sedimentation
Refined filtration after 20~24 hours, edible alkali lye is added in filtrate, adjusts to PH=4~6, persimmon concentrate is produced, for follow-up
The preparation of persimmon beverage；
【4】It is prepared by beverage
Pure water and persimmon concentrate are allocated in proportion, and add other dispensings, high-pressure homogeneous, filtering, high-temperature sterilization
It is filling afterwards；
Wherein batch formula component (weight ratio) is：70~80 parts of pure water, 20~30 parts of persimmon magma, white granulated sugar 6~8
Part, 0.05~0.07 part of citric acid, vitamin C 0.08~0.12, assorted 0.008~0.01 part of fruity flavor, potassium sorbate 0.3
~0.5 part, 0.05~0.07 part of sodium dehydroacetate.
Further, step【4】0.008~0.01 part of sunset yellow is additionally added in dispensing, adjusts beverage color and luster.
Further, step【4】After each component is added into blend tank by formula, fully it is stirred, through accurate mistake
Degassing pump degassing is pumped into after filter filtering, then through high pressure homogenizer homogeneous, instantaneous sterilizing, continue to be pumped into high-order basin, it is filling,
Sealing, steam spray, air-dry, inspection, finished product, into warehouse for finished product.
Further, step【4】The homogenization pressure of mesohigh homogeneous is 65Pa, 121 DEG C of sterilising temp
Further, step【4】The filter screen of middle accurate filter is 800~1000 mesh.
Further, in step【1.1】0.5% sodium sulfite color protection, clear water defrosting 2-3 hours are added in clear water defrosting.
Further, in step【1.1】0.5% sodium sulfite color protection, clear water defrosting 2-3 hours are added in clear water defrosting
Afterwards, water temperature is risen to 35~40 DEG C, warm water takes away the puckery taste 10-24 hours.
Further, step【3.1】Middle coarse filtration is filtered using double gauze.
Further, step【3.3】And step【3.4】Middle refined filtration is filtered using three layers or four layers of gauze.
The advantageous effects of the present invention are as follows：
First, the present invention will carry out freezing persimmon storage after eight, ninety percent ripe persimmon harvesting, then carry out the processing and follow-up comprehensive of taking away the puckery taste
Close using processing, it is short to solve fresh persimmon storage time, holds perishable problem, while avoid and taken away the puckery taste using warm water to cold
Freeze the influence of persimmon color and quality, and reduce procedure links, implement beneficial to heavy industrialization.Persimmon is used in processing
After biology enzyme takes away the puckery taste, persimmon concentrate is made in fruit juice, then carries out beverage configuration further according to taste；To whole pulp almost without
Industrialized utilization has been carried out to loss, and has maintained its nutrition.
2nd, the present invention will be frozen after persimmon crushes, and coarse filtration first is fallen the residue filters such as persimmon skin, because soluble tannin is big
Part is contained in persimmon skin, therefore most of tannin is filtered；Secondly glue mill after in slurries add composite enzyme solution (pectase,
Cellulase, papain) so that the precipitation of the nutriment such as pectin, cellulose, protide in pulp, improving juice
While rate so that soluble tannin also separates out therewith, therefore for the filtrate after compound ferment treatment, then using addition tannin
The method of enzyme so that tannin decomposes precipitation, is filtered, is finally reached the problem of eliminating as much as tannin.Due to soluble tannin
Precipitation it is related to the acid-base value of place solution, therefore first solution PH is adjusted to sour environment PH before tannase is added<3, carry
The high eduction rate of soluble tannin, after decomposition finishes filtering, then the PH of fruit drink adjusted to 4-6 so that soluble single
Peaceful no longer precipitation.The above method can eliminate the tannin content in persimmon to greatest extent, it is ensured that effect of taking away the puckery taste, while also have
Effect prevents insoluble tannin after conventional acerbity removing method to return puckery problem caused by being converted to soluble tannin.
3rd, during normal temperature unfreezing of the present invention, 0.5% sodium sulfite color protection is always added in warm water, to prevent beverage from changing colour, simultaneously
On the premise of ensuring that pulp is non-discolouring, taken away the puckery taste 10-24 hours using 35~40 DEG C of warm water, and combine stored frozen in itself
The freezing the having effect of taking away the puckery taste, strengthens effect of taking away the puckery taste, and effectively prevent and returns puckery generation.
Embodiment
The present invention will be further described with reference to embodiments.
Embodiment 1
A kind of preparation method of limpid type persimmon beverage, comprises the following steps：
【1】It is prepared by raw material
Eight, ninety percent ripe persimmon will be plucked and be sent into freezer, preserved in -30 DEG C~-20 DEG C of temperature, the holding time is 6
After month, frost persimmon after outbound adds 0.5% sodium sulfite color protection with normal temperature clear water defrosting 2-3 hours in clear water defrosting.By
Sodium sulfite is added in course of defrosting, significant change does not occur for color, the pulp quality of persimmon.
【2】The preparation of persimmon magma
【2.1】Artificial stalk mashing；
【2.2】After slurry sterile sealing, temperature -5~-3 DEG C preserve；
【3】The clarification of taking away the puckery taste of persimmon magma
【3.1】Magma filters：After magma is thawed, after adding 0.01% vitamin C, coarse filtration is carried out using double gauze, gone
Oil removal, and squeeze out the juice in gauze in pomace；
Add ascorbic purpose and be the fresh-keeping of flesh of persimmon, prevent pulp oxidation deterioration, brown stain, while in coarse filtration
Persimmon skin is filtered, because soluble tannin is mainly contained in persimmon skin, therefore coarse filtration has also filtered most of soluble tannin, mitigates
Taking away the puckery taste in next step for task.
【3.2】Colloid mill glue is ground
【3.3】Fruit juice separates out
0.3% complex enzyme (pectase is added in glue grinds magma：Cellulase：Papain=4:3:1) it is water-soluble
Liquid, uniform stirring digests 2 hours at 45 DEG C, is heated to 70 DEG C of enzyme deactivations 5 minutes, and natural cooling uses three layers after settling 20 hours
Or four layers of gauze carry out refined filtration, filter residue and filtrate all retain, in next step.
The purpose of complex enzyme is added in by the precipitation of the nutriment such as pectin, cellulose, protide in pulp, is being improved
While crushing juice rate so that soluble tannin also separates out therewith, convenient for the offer of taking away the puckery taste of next step.
【3.4】Take away the puckery taste clarification
Citric acid is added in filtrate after the honed filter of glue, citric acid progressively adds, and monitors pH value while addition so that
Stop adding when pH value is 2.5, tannase 0.12% is added in above-mentioned filtrate, temperature 45 C, after stirring is kept for 2 hours, is added
Heat was to 70 DEG C of enzyme deactivations 5 minutes, and natural cooling using three layers or four layers of gauze carries out refined filtrations after settling 20 hours, and filter residue is continued to employ；Filter
Add edible alkali lye regulation PH in liquid, monitor pH value while addition so that stop adding when pH value is 4, that is, it is dense to obtain persimmon
Contracting liquid, persimmon concentrate are used for the allotment of follow-up various flavor persimmon fruit juice.
Because the precipitation of soluble tannin is related to the acid-base value of place solution, therefore first by solution PH before tannase is added
Adjust to sour environment PH<3, the eduction rate of soluble tannin is improved, after decomposition finishes filtering, then the PH tune by fruit drink
Save to 4 so that the no longer precipitation of soluble tannin.
【4】It is prepared by beverage
In step【3】In the filtrate continued to employ, after being allocated according to formula rate, filled after high-pressure homogeneous, filtering, high-temperature sterilization
Dress, is made limpid type persimmon beverage.
The batch formula component (weight ratio) of limpid type persimmon beverage is：70 parts of pure water, 30 parts of persimmon concentrate, white sand
6 parts of sugar, 0.05 part of citric acid, 0.08 part of vitamin C, assorted 0.008 part of fruity flavor, 0.3 part of potassium sorbate, dehydroacetic acid
0.05 part of sodium, 0.008 part of sunset yellow, limpid type persimmon beverage is obtained, the pH value after being allocated according to above-mentioned dispensing is 4 or so, can
It is not astringent to suppress the precipitation of soluble tannin.
Sunset yellow is additionally added as needed, adjusts beverage color and luster.
Beverage configuration process is：After each component is added into blend tank by formula, fully it is stirred, through secondary filter
Degassing pump degassing is pumped into after device filtering, then through high pressure homogenizer homogeneous, instantaneous sterilizing, continues to be pumped into high-order basin, filling, envelope
Mouthful, steam spray, air-dry, inspection, finished product, into warehouse for finished product.Wherein high-pressure homogeneous homogenization pressure is 65Pa, sterilising temp
121 DEG C, the filter screen of accurate filter is 800 mesh.
Embodiment 2
It is roughly the same with embodiment 1, the link that warm water takes away the puckery taste simply is added after thawing.
A kind of technical scheme of the integrated utilization processing method of persimmon is as follows, comprises the following steps：
【1】It is prepared by raw material
Eight, ninety percent ripe persimmon will be plucked and be sent into freezer, preserved in -30 DEG C~-20 DEG C of temperature, the holding time is 6
After month, frost persimmon after outbound normal temperature clear water defrosting 3 hours, 0.5% sodium sulfite color protection is added in clear water defrosting, then
Water temperature is risen to 40 DEG C, warm water takes away the puckery taste 24 hours.Sodium sulfite, the color of persimmon, pulp product are added in being taken away the puckery taste due to warm water
Significant change does not occur for matter.
【2】The preparation of persimmon magma
【2.1】Artificial stalk mashing；
【2.2】After slurry sterile sealing, temperature -5~-3 DEG C preserve；
【3】The clarification of taking away the puckery taste of persimmon magma
【3.1】Magma filters：After magma is thawed, after adding 0.1% vitamin C, coarse filtration is carried out using double gauze, removed
Suspension, and squeeze out the juice in gauze in pomace；
Add ascorbic purpose and be the fresh-keeping of flesh of persimmon, prevent pulp oxidation deterioration, brown stain, while in coarse filtration
Persimmon skin is filtered, because soluble tannin is mainly contained in persimmon skin, therefore most of soluble tannin has also been filtered, has alleviated down
The task that one step is taken away the puckery taste.
【3.2】Colloid mill glue is ground
【3.3】Fruit juice separates out
0.3% complex enzyme (pectase is added in glue grinds magma：Cellulase：Papain=4:3:1) it is water-soluble
Liquid, uniform stirring digests 2.5 hours at 45 DEG C, is heated to 85 DEG C of enzyme deactivations 8 minutes, and natural cooling uses three after settling 24 hours
Layer or four layers of gauze carry out refined filtration, and filter residue and filtrate all retain, in next step.
The purpose of complex enzyme is added in by the precipitation of the nutriment such as pectin, cellulose, protide in pulp, is being improved
While crushing juice rate so that soluble tannin also separates out therewith, convenient for the offer of taking away the puckery taste of next step.
【3.4】Take away the puckery taste clarification
Citric acid is added in filtrate after the honed filter of glue, citric acid progressively adds, and monitors pH value while addition so that
Stop adding when pH value is 3.5, tannase 0.12% added in above-mentioned filtrate, temperature 45 C, is stirred after being kept for 2.5 hours,
It is heated to 85 DEG C of enzyme deactivations 8 minutes, natural cooling using three layers or four layers of gauze carries out refined filtrations after settling 24 hours, and filter residue is continued to employ；
Add edible alkali lye regulation PH in filtrate, monitor pH value while addition so that stop adding when pH value is 6 or so, that is, obtain
Persimmon concentrate, persimmon concentrate are used for the allotment of follow-up various flavor persimmon fruit juice.
Because the precipitation of soluble tannin is related to the acid-base value of place solution, therefore first by solution PH before tannase is added
Adjust to sour environment PH<3, the eduction rate of soluble tannin is improved, after decomposition finishes filtering, then the PH tune by fruit drink
Save to 6 or so so that the no longer precipitation of soluble tannin.
【4】It is prepared by beverage
In step【3】In the filtrate continued to employ, after being allocated according to formula rate, filled after high-pressure homogeneous, filtering, high-temperature sterilization
Dress, is made limpid type persimmon beverage.
The batch formula component (weight ratio) of limpid type persimmon beverage is：80 parts of pure water, 20 parts of persimmon concentrate, white sand
8 parts of sugar, 0.07 part of citric acid, 0.12 part of vitamin C, assorted 0.01 part of fruity flavor, 0.5 part of potassium sorbate, sodium dehydroacetate
0.07 part, 0.01 part of sunset yellow, limpid type persimmon beverage is obtained, the pH value after being allocated according to above-mentioned dispensing is 6 or so, can be pressed down
The precipitation of soluble tannin processed, it is not astringent.Sunset yellow is additionally added as needed, adjusts beverage color and luster.
Beverage configuration process is：After each component is added into blend tank by formula, fully it is stirred, through secondary filter
Degassing pump degassing is pumped into after device filtering, then through high pressure homogenizer homogeneous, instantaneous sterilizing, continues to be pumped into high-order basin, filling, envelope
Mouthful, steam spray, air-dry, inspection, finished product, into warehouse for finished product.Wherein high-pressure homogeneous homogenization pressure is 65Pa, sterilising temp
121 DEG C, the filter screen of accurate filter is 1000 mesh.
Hereinafter results of sensory evaluation of the group to the product of Examples 1 and 2 is evaluated for 7 people：
| Project name | Photosensitive index |
| Color | It is faint yellow |
| Outward appearance | It is as clear as crystal, be visible by naked eyes solid content |
| Mouthfeel | Persimmon taste is dense |
| The sense of taste | It is tasty and refreshing without puckery, the product no significant difference of Examples 1 and 2 |
For beverage after 6 months normal temperature storages, the product of Examples 1 and 2, which is showed no, returns puckery phenomenon.
Claims (9)
1. a kind of preparation method of limpid type persimmon beverage, comprises the following steps：
【1】It is prepared by raw material
Eight, ninety percent ripe persimmon will be plucked and be sent into freezer, preserved in -30 DEG C~-20 DEG C of temperature, the frost persimmon after outbound is used
Normal temperature clear water defrosting；
【2】The preparation of persimmon magma
【2.1】Artificial stalk mashing；
【2.2】After slurry sterile sealing, temperature -5~-3 DEG C preserve；
【3】The clarification of taking away the puckery taste of persimmon magma
【3.1】Magma filters：After magma is thawed, coarse filtration after 0.01~0.1% vitamin C is added, removes oil removal, and squeeze out
Juice in pomace；
【3.2】Colloid mill glue is ground
【3.3】Fruit juice separates out
0.3% complex enzyme (pectase is added in glue grinds magma：Cellulase：Papain=4:3:1) aqueous solution,
Uniform stirring digests 2~2.5 hours at 45 DEG C, is heated to 70~85 DEG C of enzyme deactivations 5~8 minutes, and natural cooling sedimentation 20~24 is small
When after refined filtration, remove filter residue；
【3.4】Take away the puckery taste clarification
【3.3】Filtrate in add citric acid so that pH value 2.5-3.5, in above-mentioned filtrate add tannase 0.12%,
Temperature 45 C, after stirring is kept for 2~2.5 hours, 70~85 DEG C of enzyme deactivations 5~8 minutes are heated to, natural cooling sedimentation 20~24 is small
When after refined filtration, edible alkali lye is added in filtrate, adjusts to PH=4~6, produces persimmon concentrate, for follow-up persimmon beverage
Preparation；
【4】It is prepared by beverage
Pure water and persimmon concentrate are allocated in proportion, and add other dispensings, is filled after high-pressure homogeneous, filtering, high-temperature sterilization
Dress；
Wherein batch formula component (weight ratio) is：70~80 parts of pure water, 20~30 parts of persimmon magma, 6~8 parts of white granulated sugar,
0.05~0.07 part of citric acid, vitamin C 0.08~0.12, assorted 0.008~0.01 part of fruity flavor, potassium sorbate 0.3~
0.5 part, 0.05~0.07 part of sodium dehydroacetate.
A kind of 2. preparation method of limpid type persimmon beverage according to claim 1, it is characterised in that：Step【4】Dispensing
In be additionally added 0.008~0.01 part of sunset yellow, adjust beverage color and luster.
A kind of 3. preparation method of limpid type persimmon beverage according to claim 1, it is characterised in that：Step【4】By with
After each component is added to blend tank by side, fully it is stirred, degassing pump degassing is pumped into after accurate filter filters, then pass through
High pressure homogenizer homogeneous, instantaneous sterilizing, continue to be pumped into high-order basin, filling, sealing, steam spray, air-dry, inspection, finished product,
Into warehouse for finished product.
A kind of 4. preparation method of limpid type persimmon beverage according to claim 3, it is characterised in that：Step【4】Middle height
The homogenization pressure of pressure homogeneous is 65Pa, 121 DEG C of sterilising temp.
A kind of 5. preparation method of limpid type persimmon beverage according to claim 3, it is characterised in that：Step【4】Middle essence
The filter screen of close filter is 800~1000 mesh.
A kind of 6. preparation method of limpid type persimmon beverage according to claim 1, it is characterised in that：In step【1.1】
0.5% sodium sulfite color protection, clear water defrosting 2-3 hours are added in clear water defrosting.
A kind of 7. preparation method of limpid type persimmon beverage according to claim 1, it is characterised in that：In step【1.1】
0.5% sodium sulfite color protection is added in clear water defrosting, after clear water defrosting 2-3 hours, water temperature is risen to 35~40 DEG C, warm water takes away the puckery taste
10-24 hours.
A kind of 8. preparation method of limpid type persimmon beverage according to claim 1, it is characterised in that：Step【3.1】In
Coarse filtration is filtered using double gauze.
A kind of 9. preparation method of limpid type persimmon beverage according to claim 1, it is characterised in that：Step【3.3】With
Step【3.4】Middle refined filtration is filtered using three layers or four layers of gauze.
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Cited By (5)
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| CN108606200A (en) * | 2018-04-23 | 2018-10-02 | 李维华 | A kind of persimmon juice beverage and preparation method thereof |
| CN109349491A (en) * | 2018-12-13 | 2019-02-19 | 金陵科技学院 | A kind of black persimmon solid beverage and preparation method thereof |
| CN109645271A (en) * | 2019-02-01 | 2019-04-19 | 广州柿宝生物科技有限公司 | A kind of preparation method of persimmon beverage and persimmon beverage using its production |
| CN110754637A (en) * | 2019-10-30 | 2020-02-07 | 保定茂源果品股份有限公司 | Production process of quick-frozen persimmon pulp |
| TWI690268B (en) * | 2018-12-14 | 2020-04-11 | 統一企業股份有限公司 | Room temperature drink containing citrus juice and preparation method thereof |
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| TWI690268B (en) * | 2018-12-14 | 2020-04-11 | 統一企業股份有限公司 | Room temperature drink containing citrus juice and preparation method thereof |
| CN109645271A (en) * | 2019-02-01 | 2019-04-19 | 广州柿宝生物科技有限公司 | A kind of preparation method of persimmon beverage and persimmon beverage using its production |
| CN110754637A (en) * | 2019-10-30 | 2020-02-07 | 保定茂源果品股份有限公司 | Production process of quick-frozen persimmon pulp |
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