CN108783150A - Jujube magma cloudy juice and processing technology - Google Patents
Jujube magma cloudy juice and processing technology Download PDFInfo
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- CN108783150A CN108783150A CN201810492224.7A CN201810492224A CN108783150A CN 108783150 A CN108783150 A CN 108783150A CN 201810492224 A CN201810492224 A CN 201810492224A CN 108783150 A CN108783150 A CN 108783150A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 24
- 238000012545 processing Methods 0.000 title claims description 11
- 238000005516 engineering process Methods 0.000 title description 7
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 42
- 239000002245 particle Substances 0.000 claims abstract description 34
- 239000012530 fluid Substances 0.000 claims abstract description 23
- 239000002253 acid Substances 0.000 claims abstract description 22
- 235000020418 red date juice Nutrition 0.000 claims abstract description 22
- 238000011049 filling Methods 0.000 claims abstract description 16
- 108010010803 Gelatin Proteins 0.000 claims abstract description 14
- 239000008273 gelatin Substances 0.000 claims abstract description 14
- 229920000159 gelatin Polymers 0.000 claims abstract description 14
- 235000019322 gelatine Nutrition 0.000 claims abstract description 14
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 14
- 239000002775 capsule Substances 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 238000003672 processing method Methods 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 31
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 17
- 108010073771 Soybean Proteins Proteins 0.000 claims description 15
- 239000000499 gel Substances 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 230000008961 swelling Effects 0.000 claims description 12
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 10
- 229960000583 acetic acid Drugs 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 230000001007 puffing effect Effects 0.000 claims description 9
- 235000019710 soybean protein Nutrition 0.000 claims description 9
- 235000014101 wine Nutrition 0.000 claims description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 229920001661 Chitosan Polymers 0.000 claims description 8
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 claims description 6
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 6
- 239000001354 calcium citrate Substances 0.000 claims description 6
- 239000011773 ferrous fumarate Substances 0.000 claims description 6
- 235000002332 ferrous fumarate Nutrition 0.000 claims description 6
- 229960000225 ferrous fumarate Drugs 0.000 claims description 6
- 239000001755 magnesium gluconate Substances 0.000 claims description 6
- 229960003035 magnesium gluconate Drugs 0.000 claims description 6
- 235000015778 magnesium gluconate Nutrition 0.000 claims description 6
- IAKLPCRFBAZVRW-XRDLMGPZSA-L magnesium;(2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanoate;hydrate Chemical compound O.[Mg+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O IAKLPCRFBAZVRW-XRDLMGPZSA-L 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 229940001941 soy protein Drugs 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 239000004471 Glycine Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 230000000050 nutritive effect Effects 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 4
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- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 125000000218 acetic acid group Chemical class C(C)(=O)* 0.000 claims description 3
- 230000033228 biological regulation Effects 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 229960004256 calcium citrate Drugs 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 238000005354 coacervation Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 239000012362 glacial acetic acid Substances 0.000 claims description 3
- 229960002449 glycine Drugs 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 239000003094 microcapsule Substances 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000007761 roller coating Methods 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 238000013517 stratification Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
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- 238000005119 centrifugation Methods 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 235000012976 tarts Nutrition 0.000 abstract description 4
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- 244000269722 Thea sinensis Species 0.000 abstract description 2
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- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 240000007049 Juglans regia Species 0.000 description 2
- 235000009496 Juglans regia Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- UZEORDGDVSCKID-UHFFFAOYSA-N [Fe].[Zn].[Ca].[Mg] Chemical compound [Fe].[Zn].[Ca].[Mg] UZEORDGDVSCKID-UHFFFAOYSA-N 0.000 description 2
- 238000013006 addition curing Methods 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 125000000422 delta-lactone group Chemical group 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 238000009830 intercalation Methods 0.000 description 2
- 230000002687 intercalation Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 244000235858 Acetobacter xylinum Species 0.000 description 1
- 235000002837 Acetobacter xylinum Nutrition 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 235000021424 Jujube vinegar Nutrition 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- FHCZILHPOKONMM-RGMNGODLSA-N [Zn].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Zn].C(CC)N[C@@H](CCO)C(=O)O FHCZILHPOKONMM-RGMNGODLSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
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- 238000004140 cleaning Methods 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
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- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000000017 hydrogel Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
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- 239000002244 precipitate Substances 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- 210000000582 semen Anatomy 0.000 description 1
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- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L2/66—Proteins
-
- 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
- A23L2/68—Acidifying substances
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
Abstract
The present invention relates to a kind of processing method of jujube magma cloudy juice, technique includes：(1) jujube meat is starched, (2) adjusts jujube treatment fluid, (3) obtain the capsule that ferments, (4) obtain zymotic fluid, (5) making acid drop, (6) making auxiliary particle, the (7) filling acquisition cloudy juice of homogeneous.Acid drop is added in the present invention, and the jujube juice to be fermented using gelatin coatings, because of turbid juice, viscosity is high, is chewed when edible, during stinging, breaks ring wall material, discharges acid solution；If not liking tart flavour, it can not break by the teeth, diameter 5mm or so, acid drop does not influence the sugar-acid ratio of turbid juice, and the pearl being similar in pearl milk tea is the same, has in the mouth, tart flavour can be locally felt if breaking by the teeth, if not breaking no influence by the teeth, be directly entered in stomach and digest.
Description
Technical field
The invention belongs to jujube deep process technology fields, are related to a kind of red date drink, especially a kind of turbid juice drink of jujube magma
Material and processing technology.
Background technology
Cloudy juice requires in bottle that liquid turbidity is consistent, is not layered and precipitates or On The Floating.In the prior art one
As cloudy juice is made in berry, jujube is supported a kind of cloudy juice beverage, concentration class yogurt-like dense by the present invention for the first time
Degree, it is more sticky.
By retrieval, find to be disclosed directly below content with the relevant patent document of the application：
1, a kind of application publication number CN 107712492A, preparation method of turbid juice type persimmon beverage of title, have disclosed persimmon
The cloudy juice of sub- concentrate and various flavoring agents, but be formulated single and use additive more, and ignore natural component and nutrition
Value.
2, application publication number CN 104905238A, title chrysanthemum Semen sesami nigrum walnut jujube cream, disclose with jujube, black sesame
Fiber crops, walnut kernel, the thick lotion that donkey-hide gelatin is raw material, but product addition yellow rice wine allotment, limit the crowd's of drinking (alcohol mistake
Quick, children, old man etc.).
3, application publication number CN 103263058A, a kind of preparation method of ginger pulp of title, ginger is sliced,
The techniques such as mashing, glued membrane processing, obtain cloudy juice, but be easy to happen brown stain and deposited phenomenon in storage period.
Above-mentioned patent from nutritional ingredient and mouthfeel with the application have larger difference, do not influence the application novelty and
It is creative.
Invention content
The purpose that the present invention carries provides that a kind of jujube taste is strong, full of nutrition, mouthfeel in place of overcome the deficiencies in the prior art
Good jujube magma cloudy juice and processing technology.
The present invention realizes that the technical solution of purpose is as follows：
A kind of processing method of jujube magma cloudy juice, processing step are as follows：
(1) jujube meat is starched
Pulp fraction, is broken into the particle of 5-10mm sizes by the once purged peeling of jujube, stoning with tissue mashing machine,
It is put into 6 times of amount of water boiling, is filtered, sediment is jujube meat slurry, and supernatant is that the reservation of jujube juice is spare；
(2) jujube treatment fluid
150mg/L potassium metabisulfites, 0.15g/L gelatin are added in jujube juice, stands 4 DEG C of refrigerations 12h, 2500r/min
20min is centrifuged, jujube juice is allocated with diluted edible alcohol, water, white granulated sugar etc., sugar addition, wine degree, jujube processing is obtained
Liquid, 6 ° of pol after the allotment of jujube treatment fluid, 8 ° of wine degree；
(3) ferment capsule
Chitosan is added in the acetic acid bacteria bacterium solution of 8-10wt%, adjusts the p H values of solution to 4.9；It is molten with 1% glacial acetic acid
Solve and be diluted to the calcium chloride solution of 2.0g/100mL, calcium chloride solution be added in chitosan and bacterium solution mixed solution stir into
Row film formation reaction stands, microcapsules is collected by filtration, with the brine microballoon of sterilizing to get acetic acid bacteria fermentation capsule.
(4) zymotic fluid
Activated acetic acid bacteria, the fermentation gums of 8-15wt% are added in having mixed up the jujube treatment fluid of wine degree and pol
Capsule 10-15% is placed in shaken cultivation 7d in 34 DEG C of constant-temperature tables, using after filtering, clarification, sterilization up to jujube juice zymotic fluid；
(5) acid drop
It is made into a concentration of 4.6% gelatin solution 10ml, is put into clean beaker, p H to 7.2 are adjusted, olive is added
Oil is emulsified, time 12min under 54.6 DEG C of water bath conditions using high speed shear pre-emulsification machine, forms uniform breast
Shape liquid；
Then 1.2% acetum is added dropwise, it is 4.3 so that system is reached p H values, promotes gelatin that complex coacervation occurs
Reaction；It with 13%NaOH solution regulation system p H to 9.3, is added while stirring, after 6min, the fermentation jujube of 10-20% is added
Juice makes system be cooled to 8 DEG C hereinafter, persistently stirring 15min with ice water cooling, and addition cures 0.04% gluconic acid-of dosage
After the completion of solidification, particle suspension stratification is removed by the calcium chloride of delta-lactone or 0.5wt%, hardening time 40min
Subnatant is washed for several times with clear water, is filtered to obtain sour drop；
(6) auxiliary particle
1. soybean protein：Starch weight ratio=1:0.5-1 is dissolved in water, obtains the soybean protein starch solution of 15wt%,
8.0U/g SPI enzyme additive amounts, the lower 80 DEG C of pre-heating temperatures of stirring condition, soy protein gel obtained after 15 minutes；By gel
It is sent into puffing can container, air compressor pressurization is reached into 0.4Mpa, jet chimney is passed through hot steam, swelling temperature 85
DEG C, after keeping 5min, valve pressure release is opened, takes out swelling granular, if there is larger particles need to be crushed；
2. the nutritive solution containing calcium citrate, ferrous fumarate, magnesium gluconate, glycine zine is made；
3. by swelling granular be immersed in step 2. made of in solution, by nutritional ingredient load to swelling granular surface and
It in internal reticular structure, impregnates 23 minutes, takes out drying；
4. secondary roller coating：Particle 3. step is dried after is immersed in 15-25% soy protein gels, after stirring, then
Secondary drying forms auxiliary particle；
(7) homogeneous is filling
Head tank is preheated, preheating temperature is 45 DEG C, by 150-250 parts of jujube meat slurry, 50-100 parts of honey, jujube juice
20-50 parts of zymotic fluid, 5-15 parts of acid drop, 5-15 parts of auxiliary particle are added in preheated head tank and stir 20min, complete equal
Matter process, it is filling before to filling room carry out ozone sterilization, sterilize 30min after carried out at 35 DEG C it is filling, after filling
30min stops sterilizing.
Moreover, fermentation jujube juice is added dropwise to syringe in acid drop dropwise.
Moreover, the formula of the nutritive solution be 4 parts of calcium citrate, it is 9 parts of ferrous fumarate, 5 parts of magnesium gluconate, sweet
5 parts of propylhomoserin zinc, 50-100 parts of water.
The present invention compared with prior art the advantages of and good effect it is as follows：
1, the present invention adjusts mouthfeel using zymotic fluid, and jujube fermentation of clear juice acid solution (is similar to jujube vinegar), for adjusting mouthfeel, no
Additional acid again, green are pure natural.
2, fermentation capsule is added in the present invention, and in jujube juice fermentation process, the acetic acid bacteria of chitosan package is added, lasting to send out
Ferment.(30 microns of capsule diameter) (principle：As time went on, the strain being normally added progresses into the stage of stable development, and growth rate increases
Slowly, at this point, the strain in ferment particulate slowly releases, fermentation is proceeded by, is in logarithmic phase, rapid development, with
Ensure that the strain in zymotic fluid flushes always, shortens fermentation time.)
3, acid drop is added in the present invention, and the jujube juice to be fermented using gelatin coatings, because of turbid juice, viscosity is high, is chewed when edible,
During stinging, ring wall material is broken, discharges acid solution；If not liking tart flavour, it can not break by the teeth, diameter 5mm or so, acid drop does not influence turbid
The sugar-acid ratio of juice, the pearl being similar in pearl milk tea is the same, has in the mouth, tart flavour can be locally felt if breaking by the teeth, if not stinging
It is broken then without influence, be directly entered in stomach and digest.
4, the present invention is added auxiliary particle and improves turbid juice with hydrogel coated metal class nutritive solution (calcium iron magnesium zinc etc.)
Nutrient content
5, the present invention enters metal ion in puffing soybean protein particle, and the soybean protein after puffing has
The specific surface area of bigger, can load more metal ions the load of 50-60% can be increased according to experiment after puffing
Amount.The method for taking intercalation, when by water and starch, soybean protein can be puffing, then with one layer of protein encapsulation, and ion is sealed up for safekeeping
In the gap of carrier, ensure that nutriment will not influence to be fallen off and be lost in because of environment such as temperature.Using the method for intercalation,
Increase a kind of gel, mutual cover is carried out after two kinds of gels are mixed, formation density is big, the more gels of spatial hole position, then
Conscientious puffing again, puffing rear adsorbing metal ions nutriment can improve adsorbance, according to actually detected, adsorbance ratio list
One gel improves 30-50% or so.
Specific implementation mode
Below by specific embodiment, the invention will be further described, and following embodiment is descriptive, is not limit
Qualitatively, protection scope of the present invention cannot be limited successively.
A kind of jujube magma cloudy juice and processing technology, processing step are as follows：
(1) it is formulated
(2) jujube meat is starched
The jujube for selecting normal mature and going rotten and damage by worms through natural drying, nothing.It is washed by rubbing with the hands 3 times, is removed attached repeatedly with circulating water
It in impurity such as the silts on jujube surface, after peeling, stoning, it is big that pulp fraction with tissue mashing machine is broken into 5~10mm
Small particle, is put into 6 times of amount of water boiling, and conditions of cooking is：100 DEG C, 45 min, 1.5h is stood after boiling, is filtered, precipitation
Object is jujube meat slurry, and supernatant is that the reservation of jujube juice is spare；
(3) jujube treatment fluid
150mg/L potassium metabisulfites, 0.15g/L gelatin are added in jujube juice, stands 4 DEG C of refrigerations 12h, 2500r/min
20min is centrifuged, jujube juice is allocated with diluted edible alcohol, water, white granulated sugar etc., sugar addition, wine degree, jujube processing is obtained
Liquid.Wherein diluted edible alcohol is that high grade edible spirit is selected to be diluted to 30 ° with soft water, 6 ° of pol after allotment, 8 ° of wine degree.
(4) ferment capsule
By the strain Acetobacter xylinum after activation, 33.8 DEG C of Anaerobic culturels of culture medium are accessed, culture gained is in stationary phase
Acetic acid bacteria be centrifuged after, abandon supernatant, collect thalline, washed with 1.2g/100m L sterile salines, again from
The heart abandons supernatant, collects bacterium mud.
Obtained bacterium mud will be collected and add water, be uniformly mixed, obtain the bacterium solution of a concentration of 8wt%.It is added in bacterium solution appropriate
Chitosan, chitosan concentration 1.0g/100mL adjusts the p H values of solution to 4.9；It dissolves and is diluted to 1% glacial acetic acid
The calcium chloride solution of 2.0g/100mL is added to stirring in chitosan and bacterium solution mixed solution and carries out film formation reaction, stands, filtering
Microcapsules are collected, with the brine microballoon of sterilizing to get acetic acid bacteria fermentation capsule.
(5) zymotic fluid
10% activated acetic acid bacteria, fermentation capsule are added in having mixed up the jujube treatment fluid of wine degree and pol
15%, be placed in shaken cultivation 7d in 34 DEG C of constant-temperature tables, using after filtering, clarification, sterilization up to jujube juice zymotic fluid.
(6) acid drop
The gelatin of certain mass is weighed in distilled water, is made into a concentration of 4.6% gelatin solution 10ml, is put into cleaning
In beaker, p H to 7.2 are adjusted, olive oil is added, under 54.6 DEG C of water bath conditions, breast is carried out using high speed shear pre-emulsification machine
Change, time 12min forms uniform emulsion；
Then 1.2% acetum is added dropwise, it is 4.3 so that system is reached p H values, promotes gelatin that complex coacervation occurs
Reaction；It with 13%NaOH solution regulation system p H to 9.3, is added while stirring, after 6min, the fermentation jujube of 10-20% is added
Juice makes system be cooled to 8 DEG C hereinafter, persistently stirring 15min with ice water cooling, and addition cures 0.04% gluconic acid-of dosage
After the completion of solidification, particle suspension stratification is removed by the calcium chloride of delta-lactone or 0.5wt%, hardening time 40min
Subnatant is washed for several times with clear water, is filtered to obtain sour drop, can also drip remaining fermentation jujube juice dropwise with syringe
Enter into gelatin particle, finally obtained acid drips a diameter of 5mm.
(7) auxiliary particle
1. soybean protein：Starch weight ratio=1:0.5-1 is dissolved in water, obtains the soybean protein starch solution of 15wt%,
8.0U/g SPI enzyme additive amounts, the lower 80 DEG C of pre-heating temperatures of stirring condition, soy protein gel obtained after 15 minutes；By gel
It is sent into puffing can container, air compressor pressurization is reached into 0.4Mpa, jet chimney is passed through hot steam, swelling temperature 85
DEG C, after keeping 5min, valve pressure release is opened, takes out swelling granular, if there is larger particles need to be crushed, forms 0.8~1.2mm
Particle, hole is full of inside particle.
2. the solution containing calcium citrate, ferrous fumarate, magnesium gluconate, glycine zine is made, concentration can oneself
It adjusts, it is proposed that be formulated as 4 parts of calcium citrate, 9 parts of ferrous fumarate, 5 parts of magnesium gluconate, 5 parts of glycine zine, water 50-100
Part.
3. by swelling granular be immersed in step 2. made of in solution, by nutritional ingredient load to swelling granular surface and
It in internal reticular structure, impregnates 23 minutes, takes out drying.
4. secondary roller coating：Particle 3. step is dried after is immersed in 20% soy protein gel, after stirring, is done again
It is dry, irregular enwrapped granule, general 0.3-0.5mm or so are formed, auxiliary particle is formed.
Auxiliary particle supplements nutriment in beverage, so that beverage is more had functionality, more has nutrition.
(8) homogeneous is filling
Head tank is preheated, preheating temperature is 45 DEG C, by 200 parts of jujube meat slurry, 50 parts of honey, jujube juice zymotic fluid 30
Part, 10 parts of acid drop, 10 parts of auxiliary particle are added in preheated head tank and stir 20min, complete homogenizing process.It is filling preceding right
Filling room carries out ozone sterilization, carried out at 35 DEG C after the 30min that sterilizes it is filling, it is filling after 30min stop sterilizing.
Coherent detection data
1) ferment particulate mainly extends fermentative activity, and after fermentation 3~5 days, spawn activity declines traditional product
23.9%, fermentation time is 12 days or so.Supplemented with fermentation particle, the strain in particle slowly releases, and proceeds by hair
Ferment is in logarithmic phase, rapid development, is flushed always with the strain ensured in zymotic fluid, fermentation time 7 days, when shortening
Between.
2) auxiliary particle has additional nutrients
| Content | Calcium | Iron | Magnesium | Zinc |
| This patent | 1500mg/kg | 15mg/kg | 50mg/kg | 15mg/kg |
| Traditional product | 980mg/kg | 10mg/kg | 23mg/kg | 3mg/kg |
3) compared with traditional product, nutritional ingredient increases, and mouthfeel is slightly different, wherein main is the effect of acid drop, but
Whole sugar-acid ratio is not influenced, but consumer is needed independently to select.
4) auxiliary particle grain size 45nm~55nm；Hydrochloric acid in gastric juice dissolution rate：Experiment in vitro is carried out to particle, the results showed that, through people
After work gastric juice handles 2.5h, particle is completely dissolved.The solid content of beverage is that 10.5~11.6, pH values are 6.3~6.8；Drink is added
Freshness date is 10 months after material commonly uses antistaling agent.
Claims (3)
1. a kind of processing method of jujube magma cloudy juice, it is characterised in that：Processing step is as follows：
(1) jujube meat is starched
Pulp fraction, the particle of 5-10mm sizes is broken into tissue mashing machine, is put by the once purged peeling of jujube, stoning
6 times of amount of water boiling, filtering, sediment are jujube meat slurry, and supernatant is that the reservation of jujube juice is spare；
(2) jujube treatment fluid
150mg/L potassium metabisulfites, 0.15g/L gelatin are added in jujube juice, stands 4 DEG C of refrigeration 12h, 2500r/min centrifugations
20min allocates jujube juice with diluted edible alcohol, water, white granulated sugar etc., and sugar addition, wine degree obtain jujube treatment fluid,
6 ° of pol after the allotment of jujube treatment fluid, 8 ° of wine degree；
(3) ferment capsule
Chitosan is added in the acetic acid bacteria bacterium solution of 8-10wt%, adjusts the pH value of solution to 4.9；Simultaneously with the dissolving of 1% glacial acetic acid
Be diluted to the calcium chloride solution of 2.0g/100mL, calcium chloride solution be added to stirring in chitosan and bacterium solution mixed solution carry out at
Film reaction stands, microcapsules is collected by filtration, with the brine microballoon of sterilizing to get acetic acid bacteria fermentation capsule.
(4) zymotic fluid
Activated acetic acid bacteria, the fermentation capsule of 8-15wt% are added in having mixed up the jujube treatment fluid of wine degree and pol
10-15% is placed in shaken cultivation 7d in 34 DEG C of constant-temperature tables, using after filtering, clarification, sterilization up to jujube juice zymotic fluid；
(5) acid drop
It is made into a concentration of 4.6% gelatin solution 10ml, is put into clean beaker, p H to 7.2 are adjusted, olive oil is added,
It under 54.6 DEG C of water bath conditions, is emulsified using high speed shear pre-emulsification machine, time 12min forms uniform emulsion；
Then 1.2% acetum is added dropwise, it is 4.3 so that system is reached p H values, promotes gelatin that complex coacervation occurs anti-
It answers；It with 13%NaOH solution regulation system p H to 9.3, is added while stirring, after 6min, the fermentation jujube juice of 10-20% is added,
System is set to be cooled to 8 DEG C hereinafter, persistently stirring 15min with ice water cooling, the 0.04% gluconic acid-δ-that solidification dosage is added is interior
The calcium chloride of ester or 0.5wt%, hardening time 40min after the completion of solidification, by particle suspension stratification, remove lower layer
Clear liquid is washed for several times with clear water, is filtered to obtain sour drop；
(6) auxiliary particle
1. soybean protein：Starch weight ratio=1:0.5-1 is dissolved in water, obtains the soybean protein starch solution of 15wt%,
8.0U/g SPI enzyme additive amounts, the lower 80 DEG C of pre-heating temperatures of stirring condition, soy protein gel obtained after 15 minutes；By gel
It is sent into puffing can container, air compressor pressurization is reached into 0.4Mpa, jet chimney is passed through hot steam, swelling temperature 85
DEG C, after keeping 5min, valve pressure release is opened, takes out swelling granular, if there is larger particles need to be crushed；
2. the nutritive solution containing calcium citrate, ferrous fumarate, magnesium gluconate, glycine zine is made；
3. by swelling granular be immersed in step 2. made of in solution, nutritional ingredient is loaded into swelling granular surface and inside
Reticular structure in, impregnate 23 minutes, take out drying；
4. secondary roller coating：Particle 3. step is dried after is immersed in 15-25% soy protein gels, after stirring, is done again
It is dry, form auxiliary particle；
(7) homogeneous is filling
Head tank is preheated, preheating temperature is 45 DEG C, by 150-250 parts of jujube meat slurry, 50-100 parts of honey, jujube juice zymotic fluid
20-50 parts, acid drop 5-15 part, 5-15 parts of auxiliary particle be added in preheated head tank and stir 20min, completion homogeneous mistake
Journey, it is filling before to filling room carry out ozone sterilization, sterilize 30min after carried out at 35 DEG C it is filling, it is filling after 30min stop
Sterilizing.
2. the processing method of jujube magma cloudy juice according to claim 1, it is characterised in that：Fermentation jujube juice is noted
Emitter is added dropwise to dropwise in acid drop.
3. the processing method of jujube magma cloudy juice according to claim 1, it is characterised in that：The nutritive solution
Formula is 4 parts of calcium citrate, 9 parts of ferrous fumarate, 5 parts of magnesium gluconate, 5 parts of glycine zine, 50-100 parts of water.
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Application publication date: 20181113 |