CN108606200A - A kind of persimmon juice beverage and preparation method thereof - Google Patents
A kind of persimmon juice beverage and preparation method thereof Download PDFInfo
- Publication number
- CN108606200A CN108606200A CN201810367741.1A CN201810367741A CN108606200A CN 108606200 A CN108606200 A CN 108606200A CN 201810367741 A CN201810367741 A CN 201810367741A CN 108606200 A CN108606200 A CN 108606200A
- Authority
- CN
- China
- Prior art keywords
- persimmon
- parts
- slurry
- persimmon juice
- rose
- 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.)
- Pending
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of persimmon juice beverages and preparation method thereof.It is made of the raw material of following parts by weight：200 280 parts of green persimmon, 20 50 parts of aloe, 20 40 parts of rose, 0.01 0.2 parts of pectase, 0.1 3 parts of additive.The persimmon juice of the present invention, it is used as using green persimmon and prepares raw material, the nutriment of persimmon is remained to greatest extent, non-oxide brown stain will not occur the persimmon juice of preparation for storage for a long time, and the addition of aloe and rose makes during preparing persimmon juice, removes astringent taste, increase the lubricity of mouthfeel, whole preparation process is energy saving not using the process of heating, and can keep the biological activity of active material.
Description
Technical field
The invention belongs to natural plant beverage preparing technical fields, and in particular to a kind of persimmon juice beverage and its preparation side
Method.
Background technology
Persimmon fruit inner protein, carbohydrate, fat, pectin and multivitamin and minerals, nutritive value is high, has clear
Heat, quench the thirst, be promoting production of body fluid and nourishing the lung, resolving sputum, invigorating the spleen, puckery intestines, hemostasis, the effect of antibechic and blood pressure lowering.It is processed into persimmon juice with persimmon fruit, more
Liked by people to get over.People eat persimmon and make persimmon juice, what main persimmon or ethephon (CEPHA),2-(chloroethyl) phosphonic acid using maturation accelerated the ripening
Persimmon is as raw material, modern scientific research, containing nutriment more beneficial to human body in green persimmon, has effects that as follows：
Clearing and antitussive, sending down abnormally ascending cough-relieving, decompression hemostasis, antibacterial anti-inflammatory, it is anti-treat constipation, hemorrhoid etc., moistening lung and production of body fluid is relieved the effect of alcohol, and green persimmon can promote
Into the oxidation of ethanol in blood, auxiliary body drains alcohol, reduces injury of the alcohol to body, and green persimmon contains a large amount of dimension life
Element and iodine, it is big to treat endemicgoiter caused by iodine deficiency.
However, containing a large amount of organic acid in green persimmon (hard persimmon), astringent taste is very heavy, cannot directly eat, be processed into
Persimmon juice also have strong astringent taste, and process or store persimmon juice during, easy to produce non-oxide brown stain；It uses
The persimmon that ripe persimmon or ethephon (CEPHA),2-(chloroethyl) phosphonic acid accelerates the ripening processes persimmon juice as raw material, although astringent taste is smaller, it is still desirable to it goes
It removes, the method for removal is general by the way of instantaneous heating or long-time boiling, larger for the destruction of nutriment, is made
Persimmon juice easy to produce non-oxide brown stain.
Patent 201510298411.8 discloses a kind of persimmon juice beverage and preparation method thereof, and raw material composition includes persimmon
50 parts of juice, 5 parts of white sugar, 2 parts of honey, 30 parts of pharmaceutical composition extract liquor, 13 parts of water；Described pharmaceutical composition extract liquor is red
Jujube, matrimony vine, Chinese yam, pawpaw, pueraria lobata and ginkgo leaf Aqueous extracts.Preparation process includes：(1) preparation of persimmon juice, (two) drug
The preparation of composition extract liquor, (three) dispensing, (four) homogeneous and sterilization treatment.Patent 201410820665.7 discloses a kind of de-
The production technology of puckery persimmon juice, includes the following steps：1) persimmon is broken into persimmon slurry；2) tomato is broken into strained tomatoes；3) by mountain
Hawthorn slurry is broken into after short, bristly hair or beard remove seed；4) it is 3~5 by weight to press persimmon slurry, strained tomatoes and hawthorn slurry：1:1~2 ratio mixing,
15~30h is stirred under the conditions of being placed in 35~40 DEG C；5) in the ratio of 0.2~0.25g/kg mixing pulps toward the mixing fruit of step 4)
Pectase is added in slurry, 90~120min is digested at 45~55 DEG C, obtains enzymolysis liquid；6) enzymolysis liquid is filtered, takes filtrate true
Sky degassing, homogeneous is filling, sterilizes to get acerbity-removing persimmon juice.Can be with although above-mentioned persimmon juice mouthfeel is looked into, nutriment contains
It measures low, there is a little astringent taste, long-term storage easy tos produce non-oxide brown stain.
Invention content
The purpose of the present invention is to provide a kind of persimmon juice beverages and preparation method thereof.
A kind of persimmon juice beverage is made of the raw material of following parts by weight：Green persimmon 200-280 parts, 20-50 parts of aloe,
20-40 parts of rose, 0.01-0.2 parts of pectase, 0.1-3 parts of additive.
The additive is thickener, sweetener, the one or more in emulsifier.
The thickener is carragheen, and xanthans, sodium alginate, three praise glue, one kind in cyclohexaamylose or it is a kind of with
On.
The sweetener is Aspartame, Sucralose, acesulfame potassium, neotame, edible glucose, sucrose, ethylmaltol
In one or more.
The emulsifier is fatty acid monoglyceride, geranyl butyrate, casein sodium, glycerine, one kind in chitosan
Or more than one.
The preparation method of above-mentioned persimmon juice beverage carries out in accordance with the following steps：
(1) green persimmon is cleaned, is removed the peel, is crushed, break into persimmon slurry；
(2) aloe leaf is cleaned, removes exocuticle, be crushed, break into aloe leaf slurry；
(3) rose is cleaned, is crushed, break into rose slurry；
(4) persimmon is starched, aloe leaf slurry and rose slurry mixing add 0.5-2.5 times of water, be uniformly mixed, be made mixed
Pulp is closed, pectase is added into mixing pulp in the ratio of 0.1-0.3g/kg mixing pulps, is digested at 40-60 DEG C, 100-
140min obtains enzymolysis liquid；
(5) enzymolysis liquid is filtered, filter vacuum is taken to deaerate, add additive, homogeneous is filling, sterilizes to get finished product persimmon
Juice.
Color stabilizer is added before pectase is added in step (4) mixing pulp.
The color stabilizer is added in the ratio of 0.4-0.6g/kg mixing pulps；The color stabilizer is ascorbic acid, different anti-bad
Hematic acid, citric acid, alpha-tocopherol, the one or more in sodium tripolyphosphate.
Beneficial effects of the present invention：The persimmon juice of the present invention is retained to greatest extent using green persimmon as raw material is prepared
The nutriment of persimmon, non-oxide brown stain, the addition of aloe and rose will not occur the persimmon juice of preparation for storage for a long time
So that during preparing persimmon juice, astringent taste is removed, increases the lubricity of mouthfeel, whole preparation process is not using heating
Process, it is energy saving, and the biological activity of active material can be kept.
Specific implementation mode
Tie in conjunction with specific embodiments that the present invention will be further described below.
Embodiment 1
A kind of persimmon juice beverage is made of the raw material of following parts by weight：230 parts of green persimmon, 40 parts of aloe, rose 30
Part, 0.05 part of pectase, 0.5 part of sodium alginate, 0.5 part of sucrose, 0.5 part of geranyl butyrate.
The preparation method of above-mentioned persimmon juice beverage carries out in accordance with the following steps：
(1) green persimmon is cleaned, is removed the peel, is crushed, break into persimmon slurry；
(2) aloe leaf is cleaned, removes exocuticle, be crushed, break into aloe leaf slurry；
(3) rose is cleaned, is crushed, break into rose slurry；
(4) persimmon to be starched, aloe leaf slurry and rose slurry mixing add 2 times of water, are uniformly mixed, mixing pulp is made,
0.05 part of pectase is added, digests 120min at 50 DEG C, obtains enzymolysis liquid；
(5) enzymolysis liquid is filtered, filter vacuum is taken to deaerate, add sodium alginate, sucrose, geranyl butyrate, homogeneous, filling
Dress sterilizes to get finished product persimmon juice.
Embodiment 2
A kind of persimmon juice beverage is made of the raw material of following parts by weight：200 parts of green persimmon, 20 parts of aloe, rose 20
Part, 0.01 part of pectase, 0.1 part of cyclohexaamylose, 0.1 part of edible glucose, 0.2 part of casein sodium.
The preparation method of above-mentioned persimmon juice beverage carries out in accordance with the following steps：
(1) green persimmon is cleaned, is removed the peel, is crushed, break into persimmon slurry；
(2) aloe leaf is cleaned, removes exocuticle, be crushed, break into aloe leaf slurry；
(3) rose is cleaned, is crushed, break into rose slurry；
(4) persimmon is starched, aloe leaf slurry and rose slurry mixing add 0.5 times of water, are uniformly mixed, mixing fruit is made
Slurry is added 0.01 part of pectase, digests 100min at 40 DEG C, obtain enzymolysis liquid；
(5) enzymolysis liquid is filtered, filter vacuum is taken to deaerate, addition cyclohexaamylose, edible glucose, casein sodium,
Homogeneous, it is filling, it sterilizes to get finished product persimmon juice.
Embodiment 3
A kind of persimmon juice beverage is made of the raw material of following parts by weight：280 parts of green persimmon, 50 parts of aloe, rose 40
Part, 0.2 part of pectase, three praise 1 part of glue, 0.1 part of ethylmaltol, 0.5 part of chitosan.
The preparation method of above-mentioned persimmon juice beverage carries out in accordance with the following steps：
(1) green persimmon is cleaned, is removed the peel, is crushed, break into persimmon slurry；
(2) aloe leaf is cleaned, removes exocuticle, be crushed, break into aloe leaf slurry；
(3) rose is cleaned, is crushed, break into rose slurry；
(4) persimmon is starched, aloe leaf slurry and rose slurry mixing add 2.5 times of water, are uniformly mixed, mixing fruit is made
Slurry is added 0.2 part of pectase, digests 140min at 60 DEG C, obtain enzymolysis liquid；
(5) enzymolysis liquid is filtered, filter vacuum is taken to deaerate, glue, ethylmaltol, chitosan, homogeneous, filling are praised in addition three
Dress sterilizes to get finished product persimmon juice.
Embodiment 4
A kind of persimmon juice beverage is made of the raw material of following parts by weight：230 parts of green persimmon, 40 parts of aloe, rose 30
Part, 0.05 part of pectase, 0.5 part of sodium alginate, 0.5 part of sucrose, 0.5 part of geranyl butyrate.
The preparation method of above-mentioned persimmon juice beverage carries out in accordance with the following steps：
(1) green persimmon is cleaned, is removed the peel, is crushed, break into persimmon slurry；
(2) aloe leaf is cleaned, removes exocuticle, be crushed, break into aloe leaf slurry；
(3) rose is cleaned, is crushed, break into rose slurry；
(4) persimmon to be starched, aloe leaf slurry and rose slurry mixing add 2 times of water, are uniformly mixed, mixing pulp is made,
0.05 part of pectase is added, two 3 parts of color willow extracts digest 120min at 50 DEG C, obtain enzymolysis liquid；
The extracting method of the two colors willow extract is：The blade of two color willows is dried, is clayed into power, 5 times of parts by weight are added
Several water refluxing extraction 3 times, merging filtrate is evaporated and is made；
(5) enzymolysis liquid is filtered, filter vacuum is taken to deaerate, add sodium alginate, sucrose, geranyl butyrate, homogeneous, filling
Dress sterilizes to get finished product persimmon juice.
Embodiment 5
A kind of persimmon juice beverage is made of the raw material of following parts by weight：230 parts of green persimmon, 40 parts of aloe, rose 30
Part, 0.05 part of pectase, 0.5 part of sodium alginate, 0.5 part of sucrose, 0.5 part of geranyl butyrate, 1 part of yellowish green stone powder.
The preparation method of above-mentioned persimmon juice beverage carries out in accordance with the following steps：
(1) green persimmon is cleaned, is removed the peel, is crushed, break into persimmon slurry；
(2) aloe leaf is cleaned, removes exocuticle, be crushed, break into aloe leaf slurry；
(3) rose is cleaned, is crushed, break into rose slurry；
(4) persimmon to be starched, aloe leaf slurry and rose slurry mixing add 2 times of water, are uniformly mixed, mixing pulp is made,
0.05 part of pectase is added, digests 120min at 50 DEG C, obtains enzymolysis liquid；
(5) enzymolysis liquid is filtered, filter vacuum is taken to deaerate, add sodium alginate, sucrose, geranyl butyrate, yellowish green mountain flour
End, homogeneous is filling, sterilizes to get finished product persimmon juice.
Embodiment 6
A kind of persimmon juice beverage is made of the raw material of following parts by weight：230 parts of green persimmon, 40 parts of aloe, rose 30
Part, 0.05 part of pectase, 0.5 part of sodium alginate, 0.5 part of sucrose, 0.5 part of geranyl butyrate, 1 part of cerine powder.
The preparation method of above-mentioned persimmon juice beverage carries out in accordance with the following steps：
(1) green persimmon is cleaned, is removed the peel, is crushed, break into persimmon slurry；
(2) aloe leaf is cleaned, removes exocuticle, be crushed, break into aloe leaf slurry；
(3) rose is cleaned, is crushed, break into rose slurry；
(4) persimmon to be starched, aloe leaf slurry and rose slurry mixing add 2 times of water, are uniformly mixed, mixing pulp is made,
0.05 part of pectase is added, digests 120min at 50 DEG C, obtains enzymolysis liquid；
(5) enzymolysis liquid is filtered, filter vacuum is taken to deaerate, add sodium alginate, sucrose, geranyl butyrate, cerine powder
End, homogeneous is filling, sterilizes to get finished product persimmon juice.
Embodiment 7
A kind of persimmon juice beverage is made of the raw material of following parts by weight：230 parts of green persimmon, 40 parts of aloe, rose 30
Part, 0.05 part of pectase, 0.5 part of sodium alginate, 0.5 part of sucrose, 0.5 part of geranyl butyrate, 1 part of winterized oil.
The preparation method of above-mentioned persimmon juice beverage carries out in accordance with the following steps：
(1) green persimmon is cleaned, is removed the peel, is crushed, break into persimmon slurry；
(2) aloe leaf is cleaned, removes exocuticle, be crushed, break into aloe leaf slurry；
(3) rose is cleaned, is crushed, break into rose slurry；
(4) persimmon to be starched, aloe leaf slurry and rose slurry mixing add 2 times of water, are uniformly mixed, mixing pulp is made,
0.05 part of pectase is added, digests 120min at 50 DEG C, obtains enzymolysis liquid；
(5) enzymolysis liquid is filtered, filter vacuum is taken to deaerate, addition sodium alginate, sucrose, geranyl butyrate, winterized oil,
Matter, it is filling, it sterilizes to get finished product persimmon juice.
Embodiment 8
A kind of persimmon juice beverage is made of the raw material of following parts by weight：230 parts of ripe persimmon, 40 parts of aloe, rose 30
Part, 0.05 part of pectase, 0.5 part of sodium alginate, 0.5 part of sucrose, 0.5 part of geranyl butyrate.
The preparation method of above-mentioned persimmon juice beverage carries out in accordance with the following steps：
(1) ripe persimmon is cleaned, is removed the peel, is crushed, break into persimmon slurry；
(2) aloe leaf is cleaned, removes exocuticle, be crushed, break into aloe leaf slurry；
(3) rose is cleaned, is crushed, break into rose slurry；
(4) persimmon to be starched, aloe leaf slurry and rose slurry mixing add 2 times of water, are uniformly mixed, mixing pulp is made,
0.05 part of pectase is added, digests 120min at 50 DEG C, obtains enzymolysis liquid；
(5) enzymolysis liquid is filtered, filter vacuum is taken to deaerate, add sodium alginate, sucrose, geranyl butyrate, homogeneous, filling
Dress sterilizes to get finished product persimmon juice.
Experimental example 1：
Lipid peroxidation occurs with induction, measures the Content evaluation lipid peroxidation of final product malonaldehyde.First add in test tube
Enter yolk 0.5mL, it is rear that 0.5mL persimmon juice beverage mixings are added, the FeSO of a concentration of 0.07M of 50uL is added4, mixing is placed in 70
DEG C water-bath 30min, sequentially adds the TCA of 50uL a concentration of 20% after taking-up, mixing adds the acetic acid of 1.5mL a concentration of 20%, mixes
The even TBA that 1.5mL a concentration of 0.8% is added.Mixing sets in 100 DEG C of water-baths and is incubated 30min.It is cooling or set cold to room temperature after taking-up
It is cooling in water, 4mL n-butanol mixings are added, in 3000r/min centrifugation 10min extractions.Take supernatant in colorimetric with rubber head dropper
Cup surveys light absorption value at place 532nm.Negative control adds yolk to be not added with sample to be replaced with distilled water, and blank is not added with TBA and is not added with persimmon
Juice beverage.Vc does positive control.
Lipid peroxidation inhibiting rate %=(1-E/C) (E:The light absorption value of the light absorption value of sample sets-sample controls group, C:Not
The light absorption value of sample-adding product)
Experimental result is as shown in table 1：
Table 1
MDA is the important substance for mediating radical damage, can be contained with protein, nucleic acid, base, biogenic amine, phosphatide etc.
The material effect of amino and crosslink, lead to the damage of large biological molecule and biofilm structure.Antioxidant can be with lipid mistake
Intermediate oxidation product alicyclic diradical or fat oxygen free radical reaction terminate chain reaction, to inhibit lipid oxidation.Low-density lipoprotein
White oxidation is one of artery sclerosis pathogenesis, thus removes free radical, and anti peroxidation of lipid is prevention atherosclerosis
The important safeguard measure of pathologic process.By table 1 as it can be seen that the lipid peroxidation inhibiting rate of embodiment 1-3 all slightly above VC positives are right
According to, it was demonstrated that persimmon juice of the invention has effects that oxidation resistant；The lipid peroxidation inhibiting rate of embodiment 4 is significantly higher than embodiment
1, compared with Example 1, other conditions are identical, only in 4 preparation method of embodiment to add two color willow extracts more, it was demonstrated that
Two color willow extracts have effects that oxidation resistant；The lipid peroxidation inhibiting rate of embodiment 5 is significantly higher than embodiment 1, with implementation
Example 1 is compared, and other conditions are identical, only in 5 preparation method of embodiment to add yellowish green stone powder, it was demonstrated that yellowish green stone powder more
Have effects that oxidation resistant；Embodiment 6 uses cerine powder, lipid peroxidation inhibiting rate suitable with embodiment 1, it was demonstrated that brown curtain
Stone powder does not have oxidation resistant effect；The lipid peroxidation inhibiting rate of embodiment 7 is significantly higher than embodiment 1, with 1 phase of embodiment
Than other conditions are identical, only in 7 preparation method of embodiment to add winterized oil, it was demonstrated that winterized oil has oxidation resistant more
Effect.
Experimental example 2：
0.5mL persimmon juice beverages, 0.5mL distilled water are added in test tube.Mixing sets in 100 DEG C of water-baths and is incubated 30min, 60
Under the conditions of DEG C, heating handles each experimental group in 5 hours.It is cooling or set cooling in cold water to room temperature after taking-up, it is mixed that 4mL n-butanols are added
It is even, in 3000r/min centrifugation 10min extractions.It takes supernatant in cuvette with rubber head dropper, light absorption value is surveyed at place 420nm.It is cloudy
Property control be untreated persimmon juice beverage (preparations of embodiment 1), blank control is distilled water, positive control be persimmon juice (reality
Apply the preparation of example 1) aspartic acid addition group, additive amount 10mg/mL.
Percent inhibition of browning %=(1-E/C) (E:The light absorption value of the light absorption value of sample sets-sample controls group, C:It is not loaded product
Light absorption value)
Experimental result is as shown in table 2：
Table 2
As can be seen from Table 2, the percent inhibition of browning of embodiment 1-3 is all higher than aspartic acid positive control, it was demonstrated that persimmon of the invention
Sub- juice has effects that BPH resistant rice variety；The percent inhibition of browning of embodiment 4 is significantly higher than embodiment 1, compared with Example 1, other
Part is identical, only in 4 preparation method of embodiment to add two color willow extracts, it was demonstrated that two color willow extracts have BPH resistant rice variety more
The effect of；The percent inhibition of browning of embodiment 5 is significantly higher than embodiment 1, and compared with Example 1, other conditions are identical, only real
It applies in 5 preparation method of example and adds yellowish green stone powder more, it was demonstrated that yellowish green stone powder has effects that BPH resistant rice variety；Embodiment 6 uses
Cerine powder, lipid peroxidation inhibiting rate are suitable with embodiment 1, it was demonstrated that cerine powder does not have the effect of BPH resistant rice variety；Implement
The percent inhibition of browning of example 7 is significantly higher than embodiment 1, and compared with Example 1, other conditions are identical, only 7 side of preparation of embodiment
It is in method to add winterized oil, it was demonstrated that winterized oil has effects that BPH resistant rice variety more.
Claims (8)
1. a kind of persimmon juice beverage, which is characterized in that be made of the raw material of following parts by weight：Green persimmon 200-280 parts, aloe
20-50 parts, 20-40 parts of rose, 0.01-0.2 parts of pectase, 0.1-3 parts of additive.
2. persimmon juice beverage according to claim 1, which is characterized in that the additive is thickener, sweetener, emulsifier
In one or more.
3. persimmon juice beverage according to claim 1, which is characterized in that the thickener is carragheen, xanthans, alginic acid
Sodium, three praise glue, the one or more in cyclohexaamylose.
4. persimmon juice beverage according to claim 1, which is characterized in that the sweetener is Aspartame, Sucralose, peace
Match is sweet, neotame, edible glucose, sucrose, the one or more in ethylmaltol.
5. persimmon juice beverage according to claim 1, which is characterized in that the emulsifier is fatty acid monoglyceride, butyric acid
Geraniol ester, casein sodium, glycerine, the one or more in chitosan.
6. the preparation method of persimmon juice beverage described in claim 1, which is characterized in that carry out in accordance with the following steps：
(1) green persimmon is cleaned, is removed the peel, is crushed, break into persimmon slurry；
(2) aloe leaf is cleaned, removes exocuticle, be crushed, break into aloe leaf slurry；
(3) rose is cleaned, is crushed, break into rose slurry；
(4) persimmon is starched, aloe leaf slurry and rose slurry mixing add 0.5-2.5 times of water, are uniformly mixed, mixing fruit is made
Slurry is added pectase into mixing pulp in the ratio of 0.1-0.3g/kg mixing pulps, is digested at 40-60 DEG C, 100-
140min obtains enzymolysis liquid；
(5) enzymolysis liquid is filtered, filter vacuum is taken to deaerate, add additive, homogeneous is filling, sterilizes to get finished product persimmon juice.
7. the preparation method of persimmon juice beverage according to claim 6, which is characterized in that step (4) mixing pulp is being added
Color stabilizer is added before pectase.
8. the preparation method of persimmon juice beverage according to claim 7, which is characterized in that the color stabilizer presses 0.4-0.6g/
The ratio of kg mixing pulps is added；The color stabilizer is ascorbic acid, arabo-ascorbic acid, citric acid, alpha-tocopherol, tripolyphosphate
One or more in sodium.
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|---|---|---|---|
| CN201810367741.1A CN108606200A (en) | 2018-04-23 | 2018-04-23 | A kind of persimmon juice beverage and preparation method thereof |
| PH12018000447A PH12018000447A1 (en) | 2018-04-23 | 2018-12-13 | A persimmon juice beverage and preparation method |
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| CN201810367741.1A CN108606200A (en) | 2018-04-23 | 2018-04-23 | A kind of persimmon juice beverage and preparation method thereof |
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Cited By (3)
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| CN109452506A (en) * | 2019-01-06 | 2019-03-12 | 郭海山 | A kind of persimmon juice 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 |
| CN110463770A (en) * | 2019-09-17 | 2019-11-19 | 天津农学院 | It is a kind of for the stabilizer of vegetable protein beverage, application and vegetable protein beverage |
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| CN115581294A (en) * | 2022-10-21 | 2023-01-10 | 内蒙古金宝贝健康管理股份有限公司 | Oat yellow persimmon hotpot condiment and preparation method thereof |
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| CN109452506A (en) * | 2019-01-06 | 2019-03-12 | 郭海山 | A kind of persimmon juice 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 |
| CN110463770A (en) * | 2019-09-17 | 2019-11-19 | 天津农学院 | It is a kind of for the stabilizer of vegetable protein beverage, application and vegetable protein beverage |
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