CN108813239A - A kind of Wild jujube dry fruit Low Temperature Steam leach extraction method, device and its Wild Jujube Juice - Google Patents
A kind of Wild jujube dry fruit Low Temperature Steam leach extraction method, device and its Wild Jujube Juice Download PDFInfo
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- CN108813239A CN108813239A CN201810588277.9A CN201810588277A CN108813239A CN 108813239 A CN108813239 A CN 108813239A CN 201810588277 A CN201810588277 A CN 201810588277A CN 108813239 A CN108813239 A CN 108813239A
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- 240000008866 Ziziphus nummularia Species 0.000 title claims abstract description 67
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 48
- 238000000605 extraction Methods 0.000 title claims abstract description 30
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- 238000000034 method Methods 0.000 claims abstract description 50
- 238000004140 cleaning Methods 0.000 claims abstract description 19
- 238000005516 engineering process Methods 0.000 claims abstract description 17
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 13
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 8
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
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- 238000005360 mashing Methods 0.000 claims description 3
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- 238000002360 preparation method Methods 0.000 claims description 3
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- 108010059892 Cellulase Proteins 0.000 claims description 2
- 238000013459 approach Methods 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 238000000638 solvent extraction Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052742 iron Inorganic materials 0.000 abstract description 4
- 239000011574 phosphorus Substances 0.000 abstract description 4
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
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- 229940088594 vitamin Drugs 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 238000001704 evaporation Methods 0.000 abstract description 2
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241000207199 Citrus Species 0.000 description 4
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- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
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- 235000021424 Jujube vinegar Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 241000219100 Rhamnaceae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 206010003549 asthenia Diseases 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23L2/04—Extraction of 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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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- Microbiology (AREA)
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Abstract
The present invention discloses a kind of Wild jujube dry fruit Low Temperature Steam leach extraction method, equipment and its Wild Jujube Juice prepared by the above method, equipment, and described method includes following steps：Step 1：Election process；Step 2：Cleaning process；Step 3：Softening process；Step 4：Beating process；Step 5：Extracting technology；Step 6：Filtering technique；Step 7：Sterilization；Step 8：It is filling.Due to using low temperature extracting technology, without high temperature evaporation phenomenon in extraction process, original invariance can effectively be kept, the fruit juice of extraction keeps the flavor and nutrition of wild jujube to greatest extent, the microelements such as calcium, phosphorus, iron and vitamin content are high simultaneously, meet that modern people are pure, natural requirement, it is taste fresh, in good taste, there is high recovery rate, time saving, simple process, easy to operate, the suitable extensive continuous productive process effect of industrialization.
Description
Technical field
The invention belongs to the new processes that fruit dry fruit low temperature microwave leaching technology, especially low temperature extract Wild jujube dry fruit juice.
Background technique
Wild jujube belongs to Rhamnaceae plant, is the mutation of jujube.Also known as spine, spine, wild jujube, mountain jujube, Pueraria lobota needle etc., China originating in China
North, wild jujube have more than 2000 years history as application in TCM, far away from《Sheng Nong's herbal classic》In just make top grade by column, be mainly used for
The treatment of the diseases such as the deficiency of qi in middle-jiao, weakness of the spleen and the stomach, fatigue and asthenia, anorexia and loose stool, blood deficiency chlorosis, women's hysteria.Wild jujube nutritive value
It is very high, it is China " integration of drinking and medicinal herbs " raw material, being not only rich in has the various trace elements such as potassium, sodium, iron, zinc, phosphorus, selenium；It is prior
It is to contain a large amount of vitamin C in wild jujube, content is 2-3 times of jujube, 20-30 times of citrus, utilization rate in human body
It can reach 86.3%, be the outstanding person in all fruit.Wild jujube processed goods has inspissated juice, Wild Jujube Juice, wild jujube dew, wild jujube vapour at present
Water, wild jujube cola, Wild Jujube wine, wild jujube essence, wild jujube vinegar, wild jujube fruit jam, wild jujube cake etc..Wild jujube is with its unique mouthfeel, abundant
Nutrition, green non-pollution, the demand in international market is increasing, it has also become the new trend of fruit development, but due to wild jujube
In contain higher pectin, the preparation of Wild jujube beverage continue to use always boil hot dipping, again plus pectase degumming method, due to process
Prolonged high temperature, make vitamin C therein, color and it is natural flavour mountaineous be seriously damaged, thus lose pure natural, high
The flavor of quality.Such as the application for a patent for invention that number of patent application is CN88101344.7, whole orange juice by enzyme-decomposition produces work
Skill is a kind of technique using the full fruit production fruit juice of citrus, it mainly includes boiling, cooling, is crushed, removes slag, enzyme decomposition reaction
With heat treatment etc. 6 procedures.Citrus resource can be made full use of using this technique production full fruit juice of citrus, significantly improve the battalion of fruit juice
Support value.But this kind of method still belongs to high temperature extraction, larger to original nutrition and stomodaeum taste destructiveness.As patent Shen number is
CN200310114630.3 " leaching process for dry fruit ", is extracted repeatedly using low temperature, vacuum method, and the fruit juice of extraction is able to maintain original
The flavor and nutritional ingredient of product, while the microelements such as calcium, phosphorus, iron and vitamin content are high, but extraction efficiency is low, needs
20 hours vacuumize repeatedly, breaking vacuum is handled, and large-scale industrialized production is difficult to realize.For another example, Chinese Patent Application No.：
CN201410441954, a kind of method for disclosing full jujube jujube slurry highly-efficient processing, the invention by jujube by sorting, cleaning, coarse powder
It is broken, be filtered, washed, separate, is finely divided, ultra-fine grinding, allotment, homogeneous, degassing, filling and sterilization, cooling and high microsteping is made
The jujube of high nutrition is starched, and realizes the efficient utilization to jujube, technical solution is：(1) it sorts：The mildew and rot jujube of removal and miscellaneous
Matter；(2) it cleans：By the cleaning up red dates after sorting；(3) coarse crushing：By the jujube and water by weight 1 after cleaning:2~1:
6 mixing, carry out coarse crushing in high Shearing pulverizer；(4) it filters：By the material after coarse crushing be filtered to obtain jujube slurry and
Jujube slag；5) it washs, separate：Centrifugation separates after adding water to wash in cutter jujube slag, obtained jujube slag discharge, jujube juice
It is mixed with the jujube slurry that step (4) obtains；(6) jujube juice is transported in high-accuracy ultrafine grinding device with the mixture that jujube is starched and is carried out
Crushing obtains full jujube jujube slurry；Crushing chamber, setting fixed blade and leaf in crushing chamber are set in the high-accuracy ultrafine grinding device
Rotor is taken turns, vane rotor is circumferentially evenly equipped with cutting blade, cutting blade and fixed blade clearance fit.However, there is no this Shens for the invention
Please leach step, while introducing fixed blade in finely divided, Jet Crushing in specification specific embodiment part
And the setting such as gap, wheel speed of cutting blade, although multiple steps are close, the technique used in its different step is not
Together, and then technical effect to be achieved is also different.
Summary of the invention
The drawbacks of in order to overcome thermophilic digestion dry fruit extracting juice process seriously to destroy nutrition and stomodaeum taste, also for gram
It is high time-consuming to take cryogenic vacuum dry fruit extracting juice process, it is difficult to which the drawbacks of adapting to large-scale industrialized production, the present invention provide a kind of high
Effect, easy low temperature extracting technology technology, can effectively keep the flavor and nutrition of original.
The technical solution adopted by the present invention to solve the technical problems is：
Wild jujube dry fruit Low Temperature Steam leach extraction method, it is characterized in that：Include the following steps：
Step 1：Election process screens bad fruit and the biggish stone of deadwood, fallen leaves and particle, the grains of sand that selection by winnowing is missed；
Step 2：Cleaning process is cleaned using the soaked bath of high-pressure water gas, and cleaning more thoroughly and does not damage material；
Step 3：Softening process；
Step 4：Beating process；
Step 5：Extracting technology；
Step 6：Sterilization；
Step 7：It is filling.
Preferably：The cleaning process further comprises spray cleaning.
Preferably：The extracting technology uses low temperature ultrasonic auxiliary enzymes extracting technology.
In addition, invention additionally discloses a kind of production equipments of Wild jujube dry fruit Low Temperature Steam leach extraction method, it is characterized in that：
Including following production equipment：To selecting the cleaning equipment after Wild jujube dry fruit；It is carried out after the cleaning of Wild jujube dry fruit soft
The equipment of change；Beating equipment is carried out to it after the softening of Wild jujube dry fruit；The equipment that fruit juice after the mashing is extracted；
Disinfection equipment and filling apparatus are carried out to it after extraction fruit juice.
Invention additionally discloses a kind of Wild jujube juice prepared according to the above method and its equipment.
The present invention after adopting the above scheme, due to using low temperature extracting technology, without high temperature evaporation phenomenon, energy in extraction process
Original invariance is effectively kept, the fruit juice of extraction keeps the flavor and nutrition of wild jujube, while calcium, phosphorus, iron to greatest extent
Equal microelements and vitamin content are high, meet that modern people are pure, natural requirement, taste fresh, in good taste, have and mention
Take high rate, time saving, simple process, it is easy to operate, be suitble to the extensive continuous productive process effect of industrialization.
Detailed description of the invention
Fig. 1 is Wild jujube dry fruit Low Temperature Steam leach extraction method process flow chart of the present invention.
Specific embodiment
A kind of Wild jujube dry fruit Low Temperature Steam leach extraction method, it is characterized in that：
（1）It selects：Wild jujube dry fruit is through pneumatic separator, and deadwood, fallen leaves in dry fruit are blown away through air duct, the lesser stone of particle
Son, the grains of sand, from, artificial screening, screen bad fruit and the biggish stone of deadwood, fallen leaves and particle that selection by winnowing is missed by shaking-sieving
Son, the grains of sand.
（2）Cleaning：Using the soaked bath cleaning of high-pressure water gas, cleaning more thoroughly and does not damage material.It is cleaned again through spray
Afterwards, it is promoted and is transported to next procedure.
（3）Softening process：In clean wild jujube dry fruit merging vacuum tank, proved by test of many times, using parameters described below
Setting：Using material-water ratio 1:7,62.5 DEG C of temperature, vacuum degree 0.07MPa, pressure maintaining 30min, 15min is boiled in a covered pot over a slow fire after exhaust, it is dry to wild jujube
Fruit carries out Low Temperature Steam and permeates sofening treatment.By same material-water ratio, test is compared using different softening process, with VCContain
Amount（mg/100g）, flavones content（mg/g）, soluble solid（%）, pulp take off core rate（%）For evaluation metrics, test result is such as
Under：A. warm water impregnates 50min, and evaluation metrics content is followed successively by 23.31,3.91,5.27,73.37；B. boiling 5min, evaluation and test refer to
Mark content is followed successively by 23.72,4.23,5.33,74.85；C. microwave water logging 3.5min, evaluation metrics content is followed successively by 25.24,
3.88,5.47,73.64；D. high steam permeates 20min, and evaluation metrics content is followed successively by 29.94,4.13,5.57,74.42；
E. atmospheric steam permeates 20min, and evaluation metrics content is followed successively by 31.68,3.97,5.5,73.77；F. low temperature（Low pressure）Steam seeps
Saturating 20min, evaluation metrics content are followed successively by 37.52,4.25,5.63,75.36.
Test proves to permeate sofening treatment, V by the Low Temperature Steam of above-mentioned parameter settingC, flavones can all obtain larger journey
The reservation of degree, and the de- core rate of soluble solid content, pulp is all higher, therefore Low Temperature Steam infiltration sofening treatment is a kind of ideal
Softening process.
（4）Beating process：Wild jujube after softening is pumped into beater by pipeline, isolates jujube core, jujube slurries.
（5）Low-temperature ultrasonic auxiliary enzymes extracting technology：Wild jujube stock pump is entered into pot for solvent extraction, is proved by test of many times, is used
Parameters described below setting：Using wild jujube slurry with water than 1：8 and 5:1 ratio mixes pectase and cellulase mixing enzyme preparation, super
Sound wave 200W（Ultrasonic frequency 20Hz）Under conditions of, 52 DEG C of water logging soaking mentions 185min.By same material-water ratio, using not
With extracting technology comparative test, with VCContent（mg/100g）, flavones content（mg/g）, soluble solid（%）Refer to for evaluation and test
Mark, test result is as follows：A. enzyme extracts 240min, and evaluation metrics content is followed successively by 15.68,2.34,8.25；B. thermophilic digestion
180min, evaluation metrics content are followed successively by 5.12,2.99,8.51；C. cryogenic vacuum extracts 600min, and evaluation metrics content is successively
It is 29.68,3.21,8.95；D. low-temperature ultrasonic auxiliary enzymes extract 185min, evaluation metrics content is followed successively by 31.24,3.57,
9.14。
Test proves low-temperature ultrasonic auxiliary enzymes extracting technology VC, flavones all can largely be retained, work effect
Rate is 3 times faster than cryogenic vacuum extraction, therefore low-temperature ultrasonic auxiliary enzymes extracting technology is a kind of efficient, ideal wild jujube dry fruit extraction
Technique.
（6）The filtering of three steps：To guarantee the effective High-speed clarification filtering of feed liquid, using three-step approach filtering technique, i.e. horizontal centrifugal
（Revolving speed 1000r/min）, disk centrifugal (revolving speed 1500r/min), cardboard plate-frame filtering [filtering velocity 5min-10min (△
P0.03bar s.50ml/10c ㎡)], it is from thick to thin, incremental successively to filter, avoid successively filtering be not thorough, block,
The inferior drawback of low efficiency can obtain limpid bright pure natural wild jujube Normal juice.
（7）Sterilization：For the natural mouthfeel of effective guarantee product, nutritional ingredient is avoided to destroy, using ultra high temperature short time sterilization, killed
110-120 DEG C of bacterium temperature, sterilizing time 5-10s, sterilization require the regulation for meeting state's laws regulation and standard.
（8）It is filling：For the natural mouthfeel of effective guarantee product, nutritional ingredient is avoided to destroy, preferably uses sterile filling technique.
Due to permeating softening process, low-temperature ultrasonic auxiliary enzymes extracting technology, extracted fruit using Low Temperature Steam
Juice maintains the characteristic of former fruit, does not generate any damage to the nutriment in fruit, effectively keeps flavor and the battalion of original
Form part.The used time is produced and processed within 4h, it is time-consuming short, efficiently convenient to have, and is suitble to the excellent of industrialized scale continuous productive process
Good characteristic.
Invention additionally discloses a kind of production equipments of Wild jujube dry fruit Low Temperature Steam leach extraction method, it is characterized in that：Including
Following production equipment：To selecting the cleaning equipment after Wild jujube dry fruit；It is softened after the cleaning of Wild jujube dry fruit
Equipment；Beating equipment is carried out to it after the softening of Wild jujube dry fruit；The equipment that fruit juice after the mashing is extracted；Extraction
Disinfection equipment and filling apparatus are carried out to it after fruit juice.
Invention additionally discloses a kind of Wild jujube juice prepared according to the above method and its equipment.
Many details are elaborated in the above description to fully understand the present invention.But above description is only
Presently preferred embodiments of the present invention, the invention can be embodied in many other ways as described herein, therefore this
Invention is not limited by specific implementation disclosed above.Any those skilled in the art are not departing from the technology of the present invention simultaneously
In the case of aspects, all technical solution of the present invention is made using the methods and technical content of the disclosure above many possible
Changes and modifications or equivalent example modified to equivalent change.Anything that does not depart from the technical scheme of the invention, according to this
The technical spirit of invention any simple modifications, equivalents, and modifications made to the above embodiment, still fall within skill of the present invention
In the range of the protection of art scheme.
Claims (10)
1. Wild jujube dry fruit Low Temperature Steam leach extraction method, it is characterized in that：Include the following steps：
Step 1：Election process screens bad fruit and the biggish stone of deadwood, fallen leaves and particle, the grains of sand that selection by winnowing is missed；
Step 2：Cleaning process is cleaned using the soaked bath of high-pressure water gas, and cleaning more thoroughly and does not damage material；
Step 3：Softening process；
Step 4：Beating process；
Step 5：Extracting technology；
Step 6：Filtering technique；
Step 7：Sterilization；
Step 8：It is filling.
2. Wild jujube dry fruit Low Temperature Steam leach extraction method according to claim 1, it is characterized in that：The step 2 is further
It is cleaned including spray.
3. Wild jujube dry fruit Low Temperature Steam leach extraction method according to claim 1, it is characterized in that：The step 5 is using low
Warm ultrasonic wave added enzyme extracting technology.
4. Wild jujube dry fruit Low Temperature Steam leach extraction method according to claim 1, it is characterized in that：The step 3 is further
Including：
In clean wild jujube dry fruit merging vacuum tank, and it is arranged using parameters described below：Using material-water ratio 1:7,62.5 DEG C of temperature, very
Reciprocal of duty cycle 0.07MPa, pressure maintaining 30min boil in a covered pot over a slow fire 15min after exhaust, carry out Low Temperature Steam to wild jujube dry fruit and permeate sofening treatment.
5. Wild jujube dry fruit Low Temperature Steam leach extraction method according to claim 3, it is characterized in that：The step 5 is further
Including：Wild jujube stock pump is entered into pot for solvent extraction, proves by test of many times, is arranged using parameters described below：Using wild jujube slurry with water than 1：8
With 5:1 ratio mixes pectase and cellulase mixing enzyme preparation, and under conditions of ultrasonic frequency 20Hz, 52 DEG C of water impregnates
Extract 185min.
6. Wild jujube dry fruit Low Temperature Steam leach extraction method according to claim 1, it is characterized in that：The step 6 is further
Including：Using three-step approach filtering technique, i.e. horizontal centrifugal, revolving speed 1000r/min, disk centrifugal, revolving speed 1500r/min, paper
Board-like plate-frame filtering, filtering velocity 5min-10min are from thick to thin, incremental successively to filter.
7. Wild jujube dry fruit Low Temperature Steam leach extraction method according to claim 1, it is characterized in that：The step 7 is further
Including：Using ultra high temperature short time sterilization, 110-120 DEG C of sterilization temperature, sterilizing time 5-10s, sterilization requires to meet state's laws
The regulation of regulation and standard.
8. the production equipment of -7 any Wild jujube dry fruit Low Temperature Steam leach extraction methods according to claim 1, it is characterized in that：Including
Following production equipment：To selecting the cleaning equipment after Wild jujube dry fruit；It is softened after the cleaning of Wild jujube dry fruit
Equipment；Beating equipment is carried out to it after the softening of Wild jujube dry fruit；The equipment that fruit juice after the mashing is extracted；Extraction
Disinfection equipment and filling apparatus are carried out to it after fruit juice.
9. the Wild jujube juice of -7 any Wild jujube dry fruit Low Temperature Steam leach extraction methods according to claim 1.
10. according to the Wild jujube juice of the production equipment of claim 8 Wild jujube dry fruit Low Temperature Steam leach extraction method.
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| CN201810588277.9A CN108813239A (en) | 2018-06-08 | 2018-06-08 | A kind of Wild jujube dry fruit Low Temperature Steam leach extraction method, device and its Wild Jujube Juice |
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| CN201810588277.9A CN108813239A (en) | 2018-06-08 | 2018-06-08 | A kind of Wild jujube dry fruit Low Temperature Steam leach extraction method, device and its Wild Jujube Juice |
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| CN114271417A (en) * | 2020-09-26 | 2022-04-05 | 三原美乐绿色工程科技有限责任公司 | Method and device for quickly extracting red date juice at low temperature |
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Application publication date: 20181116 |