CN108967771A - A kind of production technology of NFC Winter jujube juice - Google Patents
A kind of production technology of NFC Winter jujube juice Download PDFInfo
- Publication number
- CN108967771A CN108967771A CN201710410129.3A CN201710410129A CN108967771A CN 108967771 A CN108967771 A CN 108967771A CN 201710410129 A CN201710410129 A CN 201710410129A CN 108967771 A CN108967771 A CN 108967771A
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- CN
- China
- Prior art keywords
- winter jujube
- nfc
- jujube juice
- winter
- juice
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- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
Abstract
The invention belongs to food processing fields, provide a kind of preparation process of NFC Winter jujube juice, mainly using fresh winter jujube as raw material, after being selected it, cleaned, sterilizing cleaning, it is beaten and filters through beater, disk centrifugal separator separation skin, core obtain Winter jujube juice, then handles through ultra high temperature short time sterilization, finished product, 0~4 DEG C of preservation are packed to obtain after cold-aseptic filling.NFC Winter jujube juice prepared by the present invention, farthest maintain winter jujube original ground nutritional ingredient, color, flavor, being not required to food additives, the products such as addition essence, pigment, preservative, stabilizer has the distinctive taste smell of winter jujube, meets contemporary food nutrition, the demand of health and safety.
Description
Technical field
The present invention relates to a kind of fresh juices and beverage processing technology, specially fresh winter jujube is the Winter jujube juice of raw material production
Processing technology.
Background technique
Winter jujube be Shu Li section jujube, it is the characteristic fruit in China that the maturity period is later, be distributed mainly on Northern Shandong,
Hebei Province winter jujube is full of nutrition, on the nutriment on the basis comprising other jujube fruits, also contains various amino acid, Duo Zhongwei
The bioactive substances such as raw element and cyclic adenosine monophosphate, there is very high nutritive value and health-care efficacy.Winter jujube delicacy succulence, mouthfeel
It is crisp, fresh food quality is splendid.At present mainly based on fresh food, but winter jujube not storage tolerance, dehydration shrinkage easily occurs after adopting, alcoholization becomes
Soft rot, and microbial infection is also highly prone in storage, cause commodity value to be lost, also therefore causes greatly
Economic loss.It needs more modes to consume winter jujube, makes full use of it.
Non-concentrated reduction (Not From Concentrate, NFC) fruit juice is a kind of mode for producing fruit juice, is different from
Original fruit juice is gone back in common concentration in the market, and the process that original fruit juice evaporates by moisture and water is added to restore, nutrition and taste are gone back in concentration
Very big influence is received, is had changed a lot.It is good for the improvement of people's living standards, consumer increasingly pursues
Health, green, nutrition consumption, NFC fruit juice in recent years by the favor of consumer with pursue.
The production of the existing patent report Winter jujube juice in the country, Authorization Notice No. provide a kind of Winter jujube juice for CN 1261052C
The production method of beverage is crushed, mashing after cleaning fresh dates, and peeling, stoning obtain slurries, then through paste mill grinding, in defibrination
Homogeneous, degassing are carried out after white granulated sugar, citric acid, sodium alginate, xanthan gum and water are added in liquid, ultra-high temperature sterilization is filling to be formed.
Authorization Notice No. provides the production method of Winter jujube juice for CN 1250118C, is cleaned, and after stoning is broken, is carried out using water
Extraction, which handles to obtain, extracts juice, carries out sterilization and vacuumizes filling after concentration and obtain.Notification number is that 103431470 A of CN is disclosed
A kind of preparation method of NFC cloudy apple juice.Authorization Notice No. is that CN 101066149B discloses a kind of bayberry NFC juice
Production method.
In summary: winter jujube concerned drink produces existing patent report application, but still has the following problems: (1) producing
Food additives are generally used in process, (2) machining processes such as addition edible pigment, essence and processing aid are multiple
It is miscellaneous cumbersome, lead to low efficiency, nutritive loss is big.
The production technology of NFC fruit juice as raw material fruit heterogeneity feature, there are very big differences for production technology.Winter
Jujube is for other fruit, and skin and core difficulty remove, and crushing juice rate is low.
Summary of the invention
Present invention solves the problem in that provide a kind of production technology of NFC Winter jujube juice, without add any essence and
The food additives such as preservative, it is simple and convenient, its flavor, the taste that gained Winter jujube juice has winter jujube intrinsic are maintained to greatest extent
Smell, color is limpid yellowish green, clean taste, and jujube taste is strong, does not have fructus corni residue.
The invention is realized by the following technical scheme:
A kind of production technology of NFC Winter jujube juice, which is characterized in that include the following steps
(1) it sorts removal of impurities: removing the foreign matters such as the branches and leaves being mixed in raw material, choose winter jujube of the fresh mature without mildew；
(2) cleaning and sterilizing: the hydrogen peroxide dipping disinfection for the raw material 3% picked out is rinsed well after scrub with clear water；
(3) mashing filtering: clean winter jujube will be removed the peel and be sent into beater, a certain amount of process water is added, was beaten
Filter, strainer 2mm remove fructus corni and jujube core and break into slurries；
(4) it is centrifugated: 20~30s being centrifugated using disk centrifugal separator, revolving speed is 5000~7000r/min；
(5) sterilize: Winter jujube juice after separation carries out 105~110 DEG C of 10~15s of pasteurize；
(6) bottle cleans: carrying out cleaning and sterilizing to filling bottle is subsequently used for；
(7) filling storage: the Winter jujube juice after sterilization is quickly cooled to 20~25 DEG C, and cold-aseptic filling is put in storage 0~4 DEG C of guarantor
It deposits.
The preparation method of a kind of NFC Winter jujube juice according to claim 1, which is characterized in that raw materials used winter jujube is
The winter jujube that the fresh winter jujube and maturity just picked are 8~9 one-tenth.
The preparation method of a kind of NFC Winter jujube juice according to claim 1, which is characterized in that the strainer of beater is
2mm, the ratio of the process water and jujube that are added in pulping process are 0.8~1.2:1, are filtered in mashing.
The preparation method of a kind of NFC Winter jujube juice according to claim 1, which is characterized in that pass through disk centrifugal separator
When separation, revolving speed control is 2~5t/h in 5000~7000r/min, flow, and the time is about 20~30s.
The preparation method of a kind of NFC Winter jujube juice according to claim 1, which is characterized in that carried out by sterilization machine
When pasteurize, sterilization temperature is 105~110 DEG C, and sterilizing time is 10~15s, is rapidly cooled to 20~25 DEG C.
The present invention has the advantage that
(1) the fresh Winter jujube juice jujube taste obtained through the invention is strong, and clean taste, nutrient component damages are few, maintain
Its natural flavor, nutrient health safety, meets the propensity to consume, adapts to the demand of consumption market new product.
(2) for the present invention compared with existing Winter jujube juice beverage production process, products obtained therefrom quality is high.
(3) present invention, which realizes, makes full use of winter jujube resource, can make full use of fresh dates, reduce the wave to resource
Take.
Specific embodiment
Below with reference to embodiment, the present invention will be further described, but the present invention is not limited thereto.
Embodiment 1
A kind of production technology of NFC Winter jujube juice:
(1) it sorts removal of impurities: removing the foreign matters such as the branches and leaves being mixed in raw material, choose the winter jujube just picked；(2) cleaning and sterilizing:
The hydrogen peroxide dipping for the raw material 3% picked out sterilizes, and is rinsed well after scrub with clear water；(3) mashing filtering: peeling is clean
Winter jujube is sent into beater, is added a certain amount of process water, mashing filtering, strainer 2mm, is removed fructus corni and jujube core and is broken into
Slurries；(4) it is centrifugated: 20~30s being centrifugated using disk centrifugal separator, revolving speed is 5000~7000r/min；(5) it sterilizes:
Winter jujube juice after separation carries out 105~110 DEG C of 10~15s of pasteurize；(6) bottle cleans: to being subsequently used for filling bottle
Son carries out cleaning and sterilizing；(7) filling storage: the Winter jujube juice after sterilization is quickly cooled to 20~25 DEG C, and cold-aseptic filling is put in storage 0
~4 DEG C of preservations.
With reference to GB 19297-2003 " fruit-vegetable juice beverage sanitary standard " relevant regulations, the microorganism that fresh dates juice is drunk safely
Index are as follows: total plate count≤100cfu/mL；Mould≤20cfu/mL；Saccharomycete≤20cfu/mL.
Products obtained therefrom quality results:
Embodiment 2
A kind of production technology of NFC Winter jujube juice:
(1) it sorts removal of impurities: removing the foreign matters such as the branches and leaves being mixed in raw material, choose the winter jujube that maturity is 8 one-tenth；(2) it cleans
Disinfection: the hydrogen peroxide dipping disinfection for the raw material 3% picked out is rinsed well after scrub with clear water；(3) it mashing filtering: will remove the peel
Clean winter jujube is sent into beater, and a certain amount of process water, mashing filtering is added, and strainer 2mm removes fructus corni and jujube core
And break into slurries；(4) it is centrifugated: 20~30s being centrifugated using disk centrifugal separator, revolving speed is 5000~7000r/min；
(5) sterilize: Winter jujube juice after separation carries out 105~110 DEG C of 10~15s of pasteurize；(6) bottle cleans: to being subsequently used for
Filling bottle carries out cleaning and sterilizing；(7) filling storage: the Winter jujube juice after sterilization is quickly cooled to 20~25 DEG C, sterile cold-penetration
Dress is put in storage 0~4 DEG C of preservation.
Products obtained therefrom quality results:
Claims (5)
1. a kind of production technology of NFC Winter jujube juice, which comprises the following steps:
(1) it sorts removal of impurities: removing the foreign matters such as the branches and leaves being mixed in raw material, choose winter jujube of the fresh mature without mildew；
(2) cleaning and sterilizing: the hydrogen peroxide dipping disinfection for the raw material 3% picked out is rinsed well after scrub with clear water；
(3) mashing filtering: will remove the peel clean winter jujube and be sent into beater, and a certain amount of process water, mashing filtering, filter is added
Net is 2mm, removes fructus corni and jujube core and breaks into slurries；
(4) it is centrifugated: 20~30s being centrifugated using disk centrifugal separator, revolving speed is 5000~7000r/min；
(5) sterilize: Winter jujube juice after separation carries out 105~110 DEG C of 10~15s of pasteurize；
(6) bottle cleans: carrying out cleaning and sterilizing to filling bottle is subsequently used for；
(7) filling storage: the Winter jujube juice after sterilization is quickly cooled to 20~25 DEG C, and cold-aseptic filling is put in storage 0~4 DEG C of preservation.
2. a kind of preparation method of NFC Winter jujube juice according to claim 1, which is characterized in that raw materials used winter jujube is rigid
The winter jujube that the fresh winter jujube and maturity of picking are 8~9 one-tenth.
3. a kind of preparation method of NFC Winter jujube juice according to claim 1, which is characterized in that the strainer of beater is
2mm, the ratio of the process water and jujube that are added in pulping process are 0.8~1.2:1, are filtered in mashing.
4. a kind of preparation method of NFC Winter jujube juice according to claim 1, which is characterized in that pass through disk centrifugal separator point
From when, revolving speed control is in 5000~7000r/min, and flow is 2~5t/h, and the time is about 20~30s.
5. a kind of preparation method of NFC Winter jujube juice according to claim 1, which is characterized in that by sterilization machine progress bar
When family name sterilizes, sterilization temperature is 105~110 DEG C, and sterilizing time is 10~15s, is rapidly cooled to 20~25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710410129.3A CN108967771A (en) | 2017-06-03 | 2017-06-03 | A kind of production technology of NFC Winter jujube juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710410129.3A CN108967771A (en) | 2017-06-03 | 2017-06-03 | A kind of production technology of NFC Winter jujube juice |
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| CN108967771A true CN108967771A (en) | 2018-12-11 |
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| CN201710410129.3A Pending CN108967771A (en) | 2017-06-03 | 2017-06-03 | A kind of production technology of NFC Winter jujube juice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868947A (en) * | 2021-01-25 | 2021-06-01 | 中华全国供销合作总社济南果品研究院 | NFC winter jujube juice processing technology |
Citations (5)
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|---|---|---|---|---|
| KR970061111A (en) * | 1996-02-28 | 1997-09-12 | 김현곤 | Preparation method of jujube puree and method of manufacturing jujube beverage using jujube puree |
| CN101715998A (en) * | 2009-12-17 | 2010-06-02 | 李振声 | Production method of primary pulp of fresh jujubes |
| CN102805398A (en) * | 2011-05-17 | 2012-12-05 | 无棣金秋枣业科技有限公司 | Winter jujube pulp beverage and processing method thereof |
| CN103416814A (en) * | 2013-08-28 | 2013-12-04 | 烟台北方安德利果汁股份有限公司 | Novel NFC fruit puree and method for preparing novel NFC fruit puree. |
| CN104287006A (en) * | 2014-08-18 | 2015-01-21 | 西北农林科技大学 | Not-concentrated freshly squeezed compound fresh jujube juice and processing method thereof |
-
2017
- 2017-06-03 CN CN201710410129.3A patent/CN108967771A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970061111A (en) * | 1996-02-28 | 1997-09-12 | 김현곤 | Preparation method of jujube puree and method of manufacturing jujube beverage using jujube puree |
| CN101715998A (en) * | 2009-12-17 | 2010-06-02 | 李振声 | Production method of primary pulp of fresh jujubes |
| CN102805398A (en) * | 2011-05-17 | 2012-12-05 | 无棣金秋枣业科技有限公司 | Winter jujube pulp beverage and processing method thereof |
| CN103416814A (en) * | 2013-08-28 | 2013-12-04 | 烟台北方安德利果汁股份有限公司 | Novel NFC fruit puree and method for preparing novel NFC fruit puree. |
| CN104287006A (en) * | 2014-08-18 | 2015-01-21 | 西北农林科技大学 | Not-concentrated freshly squeezed compound fresh jujube juice and processing method thereof |
Non-Patent Citations (3)
| Title |
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| 冀晓龙等: "鲜枣汁加工工艺研究", 《食品研究与开发》 * |
| 张翔鹰编: "《发现水果》", 31 January 2008, 南海出版公司 * |
| 武之新等主编: "《冬枣优质丰产栽培新技术》", 30 June 2007, 金盾出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868947A (en) * | 2021-01-25 | 2021-06-01 | 中华全国供销合作总社济南果品研究院 | NFC winter jujube juice processing technology |
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Application publication date: 20181211 |
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