CN1087491A

CN1087491A - The preparation method of clear persimmon juice and product

Info

Publication number: CN1087491A
Application number: CN 92113934
Authority: CN
Inventors: 辛力; 鲁墨森; 王淑贞; 张静; 阎英
Original assignee: Shandong Institute of Pomology
Current assignee: Shandong Institute of Pomology
Priority date: 1992-12-04
Filing date: 1992-12-04
Publication date: 1994-06-08

Abstract

The invention discloses a kind of is the preparation method of the non-alcoholic beverage of raw material with persimmon (Diospyros kaki L.f.).It is adopt pull an oar, heat, squeeze the juice, gelatin is handled and filtration obtains not having puckery sense clear persimmon juice, adds the natural drink of the various local flavors that are mixed with behind sugared, citric acid and other auxiliary element again.Such beverage can be made inspissated juice, single times of beverage, fizz and solid beverage.This class beverage not only has the exclusive local flavor of persimmon fruit, and has lucid and lively pleasant natural colored.

Description

The preparation method of clear persimmon juice and product

The invention belongs to the preparation method of non-alcoholic beverage.

Persimmon originates in China, and cultivation history is long, and is widely distributed, aboundresources.The being rich in nutrition value of persimmon fruit according to trophic analysis, contains several mineral materials such as abundant carrotene, vitamin C, glucose, fructose, starch, protein, fat and calcium, phosphorus, iron in the fruit.Persimmon still can be made the dried cake that becomes except that eating raw, also can be used for wine brewing and system vinegar.

Purpose of the present invention is intended to start the new way of a development and utilization persimmon fruit resource, promptly utilizes persimmon really to prepare natural drink.The persimmon fruit beverage of producing has in this way kept the original natural flavour mountaineous and natural colored of persimmon fruit, has certain function of health care and nutritive value, clarifies no puckery sense.

The present invention is achieved in that

(1) technological process

Wash fruit → fragmentation → pull an oar → heat → leave standstill → squeeze the juice → gelatin processing → filtration clarification → allotment → sterilization → can → seal → be incubated → cool off

(2) technology point

1, washes fruit: persimmon is really cleaned, rejected the rot wormed fruit;

2, fragmentation: persimmon is really used crusher in crushing, or handle the directly making beating of softening back with ethephon (CEPHA);

3, making beating: persimmon is really pulled an oar beater mesh diameter 0.5-1.5mm;

4, heating: the persimmon slurry is heated to 70-100 ℃;

5, leave standstill cooling: the persimmon slurry cooling after will heating was left standstill 0.1-24 hour;

6, squeeze the juice: with persimmon slurry squeeze persimmon juice;

7, gelatin is handled: the back persimmon juice of squeezing the juice does not promptly have puckery sense, and is still incomplete if persimmon juice takes away the puckery taste, and can add 5% gelatin solution in right amount to remove remaining tannin;

8, filter clarification: remove by filter gelatin tannin complex compound, obtain clear persimmon juice;

9, allotment: transfer beverage soluble solid to 15% with 5% sucrose liquid, transfer titratable acid content 0.2% with 50% citric acid solution;

10, sterilization: the beverage for preparing is heated to 93 ℃, kept 1 minute, in the container of packing into while hot, sealing, 100 ℃ kept 15 minutes, and segmentation is cooled to 38 ℃.

Claims

1, a kind of is the method for feedstock production natural drink with the fruit, it is characterized in that:

The raw material of A, this natural drink is a kind of plant--persimmon Diospyros kaki L.f. fruit;

B, its preparation method are after washing fruit, with persimmon fruit crushing and beating and be heated to 40-100 ℃, and static 0.10-24 hour, squeeze the juice, carry out gelatin after squeezing the juice and handle, filter again, obtain the persimmon juice of no puckery clarification;

C, its prescription are not have the persimmon juice of puckery clarification, to be equipped with sugar, citric acid and other auxiliary composition;

2, according to claim 1 described persimmon juice beverage, it is characterized in that persimmon Normal juice accounts for 5-100%, soluble solid content 5-40%, titratable acid content 0.05-0.80%;

3,, can add other Juice and pulp and make bland, jam, jelly, dried fruit, five kinds of forms of preserved fruit according to claim 1 described persimmon juice beverage;

4,, can make beverage concentrate, single times of beverage, fill vapour beverage and four kinds of forms of solid beverage according to claim 1 described persimmon juice beverage.