CN107712492B - Preparation method of turbid juice type persimmon beverage - Google Patents
Preparation method of turbid juice type persimmon beverage Download PDFInfo
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
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Abstract
The invention discloses a preparation method of turbid juice type persimmon beverage, which comprises the steps of raw material preparation, persimmon primary pulp preparation, astringent taste removing and clarification of persimmon primary pulp, beverage preparation and the like. The invention takes the frozen persimmons as raw materials, comprehensively utilizes the whole persimmon pulp almost without loss, maintains the nutritional ingredients of the persimmons, and is beneficial to large-scale industrialized implementation.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of a persimmon beverage.
Background
The persimmon has high sugar content, contains carotene, multiple vitamins, fat, protein, Ca, P, Fe and other mineral substances, the cellulose in the persimmon is up to 3.1 percent, the content of the persimmon dietary fiber and vitamin C is higher than that of common fruits. The persimmons are various in variety and large in yield, and are taken as seasonal products, because the harvest time is concentrated, the persimmons are easy to soften after being collected and are not storage-resistant, and no mature large-scale storage and preservation technology is popularized and applied so far, the persimmons can be sold as soon as possible in a cheap mode, are mainly used for making fresh food or processing into persimmon cakes, are single in product and short in processing timeliness, and limit the large-scale utilization of the persimmons.
In practice, there is also a method for freezing and storing the harvested persimmons of eight or nine ages, which is convenient for the persimmons to be stored for a long time, has feasibility of large-scale industrial implementation, however, when processing frozen persimmons into beverages or persimmon powder, the problem of astringency removal needs to be solved, this is because the persimmon contains tannin-containing specific cell tissue, and tannin in the cell tissue is soluble under certain conditions, so that the persimmon has astringent taste, and once the soluble tannin is converted into solid insoluble tannin, the astringent taste disappears, the conventional astringent taste removing method of persimmon comprises the methods of removing astringent taste with warm water, carbon dioxide, lime water alkali liquor, etc., in the application of the methods, the problem of astringency return after astringency removal needs to be noticed, namely, under a certain condition, part of solid tannin caused by astringency removal is changed into soluble tannin, so that astringency return is caused.
For large-scale industrial implementation, soaking in warm water at 40 ℃ for 12-24 hours for removing astringent taste by warm water is a common economic method, when persimmon is frozen and subjected to astringent taste removal by warm water, the persimmon is frozen at low temperature and is shifted to a warm water stage, and due to long-time soaking and oxidation, the color of persimmon pulp can be browned, so that the color, taste and quality of subsequent products such as persimmon beverages are influenced, and therefore, the comprehensive processing and utilization of the frozen and stored persimmons are difficult.
Chinese patent 'a preparation method of persimmon beverage, 200310105936.2' discloses a preparation method of persimmon beverage, but the proposal that fresh persimmons are removed with warm water is adopted, and the problems of removal treatment and subsequent industrialized processing of frozen persimmons cannot be solved.
Disclosure of Invention
The invention aims to provide a preparation method of a turbid juice persimmon beverage, which is characterized in that persimmons are picked, frozen and stored, then the frozen persimmons are directly crushed and deastringent, and finally, the persimmons are processed into beverage juice, so that pulp raw materials of the persimmons are comprehensively utilized, the utilization rate of the raw materials is improved, and the problem of long-term industrial implementation of the persimmons is solved.
The invention relates to a preparation method of a turbid juice type persimmon beverage, which adopts the following technical scheme:
【1】 Preparation of the starting materials
Conveying the picked persimmons of eight or nine ripens into a refrigeration house, preserving at the temperature of minus 30 ℃ to minus 20 ℃, and unfreezing the frozen persimmons after being taken out of the refrigeration house by using normal-temperature clear water;
【2】 Preparation of persimmon puree
[ 2.1 ] manually removing pedicles and pulping;
(2.2) aseptically sealing the slurry, and storing at-5 to-3 ℃;
【3】 Deastringency and clarification of persimmon primary pulp
[ 3.1 ] primary pulp filtration: after the primary pulp is unfrozen, 0.01-0.1% of vitamin C is added, coarse filtration is carried out, suspended matters are removed, and juice in pomace is squeezed out;
[ 3.2 ] colloid mill
[ 3.3 ] fruit juice precipitation
Adding 0.3% of a complex enzyme (pectinase: cellulase: papain: 4:3:1) aqueous solution into the colloid mill raw pulp, uniformly stirring and performing enzymolysis for 2-2.5 hours at 45 ℃, heating to 85 ℃ to inactivate enzyme for 5-8 minutes, naturally cooling and settling for 20-24 hours, and then performing fine filtration;
[ 3.4 ] deastringency and clarification
Adding citric acid into the filtrate of [ 3.3 ] to enable the pH value to be 2.5-3.5, adding 0.12% of tannase into the filtrate, stirring at 45 ℃, keeping for 2-2.5 hours, heating to 70-85 ℃, inactivating enzyme for 5-8 minutes, naturally cooling, settling for 20-24 hours, finely filtering, adding edible alkali liquor into the filtrate, and adjusting the pH value to be 4-6 to obtain a persimmon concentrated solution for preparing a subsequent persimmon beverage;
【4】 Beverage preparation
Mixing purified water and concentrated persimmon liquid at a certain proportion, adding other adjuvants, homogenizing under high pressure, filtering, sterilizing at high temperature, and packaging;
20-30 parts of persimmon concentrated solution, 70-80 parts of purified water, 6-8 parts of white granulated sugar, 0.05-0.07 part of citric acid, 0.1-0.12 part of vitamin C, 0.11-0.13 part of sodium carboxymethylcellulose, 0.09-0.1 part of beta-cyclodextrin, 0.05-0.07 part of sodium dehydroacetate, 0.3-0.5 part of potassium sorbate and 0.008-0.01 part of lemon yellow.
Further, the components are sequentially added into a proportioning tank according to the formula, fully stirred, finely filtered to a degassing pump, degassed by the degassing pump, homogenized twice by a high-pressure homogenizer, subjected to high-temperature instantaneous sterilization at 121 ℃, and finally filled.
Further, step (4) pumping the white granulated sugar into a material blending tank after the white granulated sugar is fully melted in a sugar melting pot.
Further, in the step [ 4 ], the pressures of the two times of homogenization are respectively 40Pa and 65 Pa.
Further, sunset yellow or lemon yellow is added into the ingredients to adjust the color of the beverage.
Further, 0.5 percent of sodium sulfite is added into the unfreezing of clear water in the step (1.1) for color protection, and the unfreezing of the clear water is carried out for 2 to 3 hours.
Further, 0.5 percent of sodium sulfite is added into the unfreezing of clear water in the step (1.1) for color protection, and after the unfreezing of the clear water for 2 to 3 hours, the temperature of the water is raised to 40 ℃, and the astringency of the water is removed for 10 to 24 hours.
Further, in the step (3.1), the coarse filtration is carried out by adopting double-layer gauze.
Further, in the step (3.3) and the step (3.4), fine filtration is carried out by adopting three layers or four layers of gauze.
The invention has the following beneficial technical effects:
firstly, the invention picks and stores the eight and nine ripe persimmons, and then carries out deastringency treatment and subsequent comprehensive utilization and processing, thereby solving the problems of short storage time and easy rotting of fresh persimmons, avoiding the influence of deastringency by adopting warm water on the color and quality of the frozen persimmons, reducing the process links and being beneficial to large-scale industrial implementation. In the processing, biological enzyme is adopted to remove astringent taste of the persimmons, the juice is prepared into persimmon concentrated solution, then the beverage preparation is carried out according to the taste, and finally, the whole persimmon pulp is industrially utilized almost without loss, and the nutritional ingredients of the persimmon pulp are maintained.
Secondly, after crushing and pulping the frozen persimmons, firstly, rough filtering, filtering residues such as persimmon peel and the like, and filtering most of tannin because most of soluble tannin is contained in the persimmon peel; after secondary colloid milling, a complex enzyme solution (pectinase, cellulase and papain) is added into pulp, so that nutritive substances such as pectin, cellulose and proteins in the pulp are separated out, the juice yield is improved, and simultaneously soluble tannin is separated out, so that the tannin is decomposed and precipitated and filtered by a method of adding tannase to the filtrate treated by the complex enzyme, and the problem of tannin is finally solved as far as possible. Because the separation of the soluble tannin is related to the acidity and alkalinity of the solution, the pH of the solution is adjusted to be acidic environment PH <3 before the tannase is added, the separation rate of the soluble tannin is improved, and after the decomposition and the filtration are finished, the pH of the fruit juice beverage is adjusted to 5-6, so that the soluble tannin is not separated any more. The method can eliminate the tannin content in the persimmons to the maximum extent, ensure the astringency removal effect, and simultaneously effectively prevent the astringency returning problem caused by the conversion of insoluble tannin to soluble tannin after the conventional astringency removal method.
When the beverage is thawed at normal temperature, 0.5 percent of sodium sulfite is added into warm water for color protection to prevent the beverage from discoloring, and meanwhile, on the premise of ensuring that the pulp is not discolored, warm water at 35-40 ℃ is adopted for deastringency for 10-24 hours, and the deastringency effect of the beverage is enhanced by combining the refrigeration deastringency function of the beverage in the refrigeration storage, so that the deastringency is effectively prevented.
Detailed Description
The present invention is further illustrated by the following examples.
Example 1:
the technical scheme of the comprehensive utilization processing method of persimmons is as follows, comprising the following steps:
【1】 Preparation of the starting materials
Conveying the picked persimmons of eight or nine ripens into a refrigeration house, preserving for 2 months at the temperature of minus 30 ℃ to minus 20 ℃, and unfreezing the frozen persimmons after being taken out of the refrigeration house by using normal-temperature clear water; 0.5 percent of sodium sulfite is added in the clear water for color protection, and the clear water is unfrozen for 2 hours. Because sodium sulfite is added in the unfreezing process, the color and the pulp quality of the persimmon are not obviously changed.
Because sodium sulfite is added into clear water during thawing, the color and the pulp quality of the persimmon are not obviously changed.
【2】 Preparation of persimmon puree
[ 2.1 ] manually removing pedicles and pulping;
(2.2) aseptically sealing the slurry, and storing at-5 to-3 ℃;
【3】 Deastringency and clarification of persimmon primary pulp
[ 3.1 ] primary pulp filtration: after the primary pulp is unfrozen, 0.1% of vitamin C is added, double-layer gauze is adopted for filtering, suspended matters are removed, and juice in the pomace is squeezed out;
the vitamin C is added to the persimmon pulp to keep the pulp fresh, prevent the pulp from oxidative deterioration and browning, and simultaneously filter out persimmon peel in rough filtration.
[ 3.2 ] colloid mill
[ 3.3 ] fruit juice precipitation
Adding 0.3% of compound enzyme (pectinase: cellulase: papain: 4:3:1) water solution into the raw pulp of the colloid mill, uniformly stirring and performing enzymolysis for 2 hours at the temperature of 45 ℃, heating to 70 ℃ to inactivate enzyme for 5 minutes, naturally cooling and settling for 20 hours, then performing fine filtration by adopting three or four layers of gauze, and reserving filtrate and filter residue after fine filtration to enter the next step.
The purpose of adding the complex enzyme is to separate out the nutrients such as pectin, cellulose, protein and the like in the fruit pulp, so that the juice yield is improved, and simultaneously, the soluble tannin is separated out, thereby providing convenience for the next astringency removal.
[ 3.4 ] deastringency and clarification
Adding citric acid into filtrate obtained after colloid milling filtration, gradually adding citric acid, monitoring the pH value while adding, stopping adding when the pH value is about 2.5, adding 0.12% tannase into the filtrate, stirring at the temperature of 45 ℃, keeping for 2 hours, heating to 70 ℃, inactivating enzyme for 5 minutes, naturally cooling and settling for 20 hours, filtering by adopting three or four layers of gauze, adding edible alkali liquor into the filtrate to adjust the pH value, monitoring the pH value while adding, stopping adding when the pH value is about 4, and obtaining persimmon concentrated solution which is used for subsequent blending of persimmon juice with various flavors.
Because the pH value of the solution where the soluble tannin is separated out is related to the pH value of the solution, the pH value of the solution is adjusted to be acidic environment PH <3 before the tannase is added, the separation rate of the soluble tannin is improved, and after the decomposition is finished and the filtration is finished, the pH value of the fruit juice beverage is adjusted to be 4, so that the soluble tannin is not separated out any more.
【4】 Beverage preparation
And (3) blending the filtrate reserved in the step (3) according to a formula proportion, homogenizing under high pressure, filtering, sterilizing at high temperature, and filling to obtain the turbid juice type persimmon beverage.
The turbid juice persimmon beverage comprises the following ingredients in parts by weight: 70 parts of purified water, 30 parts of persimmon concentrated solution, 6 parts of white granulated sugar, 0.05 part of citric acid, 0.1 part of vitamin C, 0.11 part of sodium carboxymethylcellulose, 0.09 part of beta-cyclodextrin, 0.05 part of sodium dehydroacetate, 0.3 part of potassium sorbate and 0.008 part of lemon yellow to obtain a turbid juice type persimmon beverage, wherein the pH value after blending according to the ingredients is about 4, and the precipitation of soluble tannin can be inhibited without generating astringent taste. Adding sunset yellow or lemon yellow as required to adjust color of the beverage.
The preparation process of the turbid juice type persimmon beverage comprises the following steps: adding the components into a blending tank according to the formula, fully stirring, filtering by a precision filter, pumping into a degassing pump for degassing, homogenizing by a high-pressure homogenizer, instantly sterilizing, continuously pumping into a high-level storage tank, filling, sealing, spraying steam, air drying, inspecting, and putting into a finished product warehouse. Wherein the homogenizing pressure of high-pressure homogenizing is 65Pa, the sterilizing temperature is 121 ℃, and the filter screen of the precision filter is 800 meshes.
The traditional clear beverage is not added with a stabilizer, keeps clear and transparent, and has visible light transmittance of more than 90 percent. The cloudy juice beverage added with the composite stabilizer has poor light transmittance and milky feeling, and has no obvious layering phenomenon after long-term storage.
Example 2:
【1】 Preparation of the starting materials
Conveying the picked persimmons of eight or nine ripens into a refrigeration house, preserving for 2 months at the temperature of minus 30 ℃ to minus 20 ℃, and unfreezing the frozen persimmons after being taken out of the refrigeration house for 3 hours by using normal-temperature clear water; 0.5 percent of sodium sulfite is added into the unfreezing of clear water for color protection, then the water temperature is raised to 40 ℃, and the astringency of the warm water is removed for 10 hours. Because the sodium sulfite is added in the warm water deastringency, the color and the pulp quality of the persimmon are not obviously changed.
【2】 Preparation of persimmon puree
[ 2.1 ] manually removing pedicles and pulping;
(2.2) aseptically sealing the slurry, and storing at-5 to-3 ℃;
【3】 Deastringency and clarification of persimmon primary pulp
[ 3.1 ] primary pulp filtration: after the primary pulp is unfrozen, 0.1% of vitamin C is added, double-layer gauze is adopted for filtering, suspended matters are removed, and juice in the pomace is squeezed out;
the vitamin C is added to the persimmon pulp to keep the pulp fresh, prevent the pulp from oxidative deterioration and browning, and simultaneously filter out persimmon peel in rough filtration.
[ 3.2 ] colloid mill
[ 3.3 ] fruit juice precipitation
Adding 0.3% of compound enzyme (pectinase: cellulase: papain: 4:3:1) water solution into the raw pulp of the colloid mill, uniformly stirring and performing enzymolysis for 2.5 hours at the temperature of 45 ℃, heating to the temperature of 85 ℃, inactivating enzyme for 8 minutes, naturally cooling and settling for 24 hours, then performing fine filtration by adopting three or four layers of gauze, and reserving filtrate and filter residue after fine filtration to enter the next step.
The purpose of adding the complex enzyme is to separate out the nutrients such as pectin, cellulose, protein and the like in the fruit pulp, so that the juice yield is improved, and simultaneously, the soluble tannin is separated out, thereby providing convenience for the next astringency removal.
[ 3.4 ] deastringency and clarification
Adding citric acid into the filtrate after colloid milling filtration, gradually adding the citric acid, monitoring the pH value while adding the citric acid to ensure that the addition is stopped when the pH value is 3.5, adding 0.12 percent of single-nine enzyme into the filtrate, stirring at the temperature of 45 ℃ for 2.5 hours, heating to 85 ℃ to inactivate the enzyme for 8 minutes, naturally cooling and settling for 24 hours, filtering by adopting three or four layers of gauze, adding edible alkali liquor into the filtrate to adjust the pH value, monitoring the pH value while adding the citric acid to ensure that the addition is stopped when the pH value is 6, and obtaining the persimmon concentrated solution which is used for the subsequent blending of persimmon juice with various flavors.
Because the pH value of the solution in which the soluble tannin is separated out is related to the pH value of the solution, the pH value of the solution is adjusted to be acidic environment PH <3 before the tannase is added, the separation rate of the soluble tannin is improved, and after the decomposition is finished and the filtration is finished, the pH value of the fruit juice beverage is adjusted to be about 6, so that the soluble tannin is not separated out any more.
【4】 Beverage preparation
And (3) blending the filtrate reserved in the step (3) according to a formula proportion, homogenizing under high pressure, filtering, sterilizing at high temperature, and filling to obtain the turbid juice type persimmon beverage.
The turbid juice persimmon beverage comprises the following ingredients in parts by weight: 80 parts of purified water, 20 parts of persimmon concentrated solution, 8 parts of white granulated sugar, 0.07 part of citric acid, 0.12 part of vitamin C, 0.13 part of sodium carboxymethylcellulose, 0.1 part of beta-cyclodextrin, 0.07 part of sodium dehydroacetate, 0.5 part of potassium sorbate and 0.01 part of lemon yellow to obtain a turbid juice type persimmon beverage, wherein the pH value after blending according to the ingredients is about 6, and the persimmon beverage can inhibit the precipitation of soluble tannin and is not astringent. Adding sunset yellow or lemon yellow as required to adjust color of the beverage.
The preparation process of the turbid juice type persimmon beverage comprises the following steps: adding the components into a blending tank according to the formula, fully stirring, filtering by a precision filter, pumping into a degassing pump for degassing, homogenizing by a high-pressure homogenizer, instantly sterilizing, continuously pumping into a high-level storage tank, filling, sealing, spraying steam, air drying, inspecting, and putting into a finished product warehouse. Wherein the homogenizing pressure of high-pressure homogenizing is 65Pa, the sterilizing temperature is 121 ℃, and the filter screen of the precision filter is 1000 meshes.
The following sensory evaluation results for the products of examples 1 and 2 were obtained for a 7-person panel:
| colour(s) | Persimmon yellow |
| Appearance of the product | Milky opaque, non-visible solids |
| Taste of the product | The persimmon has good taste |
| Taste sensation | The product of example 1 and 2 has no obvious difference |
After the beverage is stored for 6 months at normal temperature, the products of examples 1 and 2 have no astringent taste returning phenomenon and no beverage layering phenomenon.
Claims (6)
1. A method for preparing turbid juice type persimmon beverage comprises the following steps:
【1】 Preparation of the starting materials
Conveying the picked persimmons of eight or nine ripens into a refrigeration house, preserving at the temperature of minus 30 ℃ to minus 20 ℃, and unfreezing the frozen persimmons after being taken out of the refrigeration house by using normal-temperature clear water; 0.5 percent of sodium sulfite is added in the clear water for color protection during thawing, and the clear water is thawed for 2 to 3 hours;
【2】 Preparation of persimmon puree
[ 2.1 ] manually removing pedicles and pulping;
(2.2) aseptically sealing the slurry, and storing at-5 to-3 ℃;
【3】 Deastringency and clarification of persimmon primary pulp
[ 3.1 ] primary pulp filtration: after the primary pulp is unfrozen, 0.01-0.1% of vitamin C is added, coarse filtration is carried out, suspended matters are removed, and juice in pomace is squeezed out;
[ 3.2 ] colloid mill
[ 3.3 ] fruit juice precipitation
Adding 0.3% of complex enzyme aqueous solution into the colloid mill raw pulp, uniformly stirring and performing enzymolysis for 2-2.5 hours at 45 ℃, heating to 85 ℃ to inactivate enzyme for 5-8 minutes, naturally cooling and settling for 20-24 hours, and then performing fine filtration;
the compound enzyme is prepared by the following steps of: cellulase: the papain is prepared according to the proportion of 4:3: 1;
[ 3.4 ] deastringency and clarification
Adding citric acid into the filtrate of [ 3.3 ] to enable the pH value to be 2.5-3.5, adding 0.12% of tannase into the filtrate, stirring at 45 ℃, keeping for 2-2.5 hours, heating to 70-85 ℃, inactivating enzyme for 5-8 minutes, naturally cooling, settling for 20-24 hours, finely filtering, adding edible alkali liquor into the filtrate, and adjusting the pH value to be 4-6 to obtain a persimmon concentrated solution for preparing a subsequent persimmon beverage;
【4】 Beverage preparation
Mixing purified water and concentrated persimmon liquid at a certain proportion, adding other adjuvants, homogenizing under high pressure, filtering, sterilizing at high temperature, and packaging;
20-30 parts of persimmon concentrated solution, 70-80 parts of purified water, 6-8 parts of white granulated sugar, 0.05-0.07 part of citric acid, 0.1-0.12 part of vitamin C, 0.11-0.13 part of sodium carboxymethylcellulose, 0.09-0.1 part of beta-cyclodextrin, 0.05-0.07 part of sodium dehydroacetate, 0.3-0.5 part of potassium sorbate and 0.008-0.01 part of lemon yellow.
2. The method of preparing a persimmon beverage in cloudy juice according to claim 1, comprising the steps of: adding the components into a proportioning tank in sequence according to a formula, fully stirring, finely filtering to a degassing pump, degassing by the degassing pump, homogenizing twice by a high-pressure homogenizer, instantly sterilizing at a high temperature of 121 ℃, and finally filling.
3. The method of preparing a persimmon beverage in cloudy juice according to claim 1, comprising the steps of: step (4) pumping the white granulated sugar into a dosing tank after the white granulated sugar is fully melted in a sugar melting pot.
4. The method of preparing a persimmon beverage in cloudy juice according to claim 2, comprising the steps of: and (4) adding sunset yellow or lemon yellow into the ingredients to adjust the color of the beverage.
5. The method of preparing a persimmon beverage in cloudy juice according to claim 1, comprising the steps of: and (3.1) filtering by adopting double-layer gauze in the rough filtering.
6. The method of preparing a persimmon beverage in cloudy juice according to claim 1, comprising the steps of: and (3.3) and (3.4) filtering by adopting three layers or four layers of gauze in the fine filtering.
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