CN109315646A - A method of preparing fructus lycii magma fruit juice - Google Patents
A method of preparing fructus lycii magma fruit juice Download PDFInfo
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- CN109315646A CN109315646A CN201811155502.6A CN201811155502A CN109315646A CN 109315646 A CN109315646 A CN 109315646A CN 201811155502 A CN201811155502 A CN 201811155502A CN 109315646 A CN109315646 A CN 109315646A
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- fructus lycii
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 51
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 77
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 67
- 230000001954 sterilising effect Effects 0.000 claims abstract description 37
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 36
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 27
- 235000011869 dried fruits Nutrition 0.000 claims abstract description 24
- 238000000227 grinding Methods 0.000 claims abstract description 22
- 238000005119 centrifugation Methods 0.000 claims abstract 2
- 244000241872 Lycium chinense Species 0.000 claims description 64
- 239000003381 stabilizer Substances 0.000 claims description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 51
- 238000003825 pressing Methods 0.000 claims description 36
- 238000011049 filling Methods 0.000 claims description 28
- 150000001875 compounds Chemical class 0.000 claims description 19
- 239000007938 effervescent tablet Substances 0.000 claims description 17
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 15
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 14
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 239000001509 sodium citrate Substances 0.000 claims description 12
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 12
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 11
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 9
- 239000011734 sodium Substances 0.000 claims description 9
- 229910052708 sodium Inorganic materials 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 239000000498 cooling water Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 239000004155 Chlorine dioxide Substances 0.000 claims description 7
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 239000011148 porous material Substances 0.000 claims description 2
- 238000013329 compounding Methods 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 11
- 230000008569 process Effects 0.000 abstract description 9
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000007787 solid Substances 0.000 abstract description 4
- 230000008859 change Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 description 11
- 238000007654 immersion Methods 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000002893 slag Substances 0.000 description 6
- 235000002710 Ilex cornuta Nutrition 0.000 description 5
- 241001310146 Ilex cornuta Species 0.000 description 5
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 5
- 239000004744 fabric Substances 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- 210000000697 sensory organ Anatomy 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000003556 assay Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 239000000783 alginic acid Substances 0.000 description 2
- 229960001126 alginic acid Drugs 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 150000004781 alginic acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000009466 transformation Effects 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
- A23L2/02—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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to fructus lycii processing technique fields, more particularly to a kind of method for preparing fructus lycii magma fruit juice, including fructus lycii sterilization treatment, rehydration, screw press, centrifugation, grinding, homogeneous, the sterilizing of 5 steps and etc., the present invention can make the crushing juice rate of fructus lycii reach 77%~80% using screw press, and without fructus lycii pericarp in the wolfberry juice squeezed out, the residues such as fructus lycii, juice-extracting process shortens, quality is greatly improved, and wolfberry juice is sterilized in combination continuous 5 times using instantaneous efficiently suitable temperature, temperature control is not easy to allow wolfberry juice that physical and chemical properties change occurs in sterilization process, the time opposite taste and color for shortening guarantee fructus lycii, the fructus lycii magma taste of juice exquisiteness being prepared by this method is smooth, dimensionally stable product, dried fruit of lycium barbarum magma fruit nutritional ingredient will not be excessively lost, amount of dry matter can Reach 23%~25%, solid content reaches 26%~28%.
Description
Technical field
The present invention relates to fructus lycii processing technique fields, and in particular to a method of prepare fructus lycii magma fruit juice.
Background technique
Polysaccharide rich in, protein, dietary fiber, linoleic acid, carrotene, glucoside, amine in fructus lycii original fruit juice
And the special nutrient compositions such as microelement, make it have distinguished edible health effect.But in current fruit juice production work
In skill, common fruit juice thermal sterilization technique and general pasteurize all have the shortcomings that its respectively, fruit juice thermal sterilization technique:
Rich in the temperature-sensitive factor since sterilization temperature is excessively high and is easy that the denaturation of fructus lycii original fruit juice is made to lead to nutritional ingredient in fructus lycii original fruit juice
Loss, the character of product are also unstable；General pasteurize: sterilization temperature is too low, sterilizing time is too long, both destroys fructus lycii
Nutritional ingredient in original fruit juice cannot kill the microorganism in fruit juice completely again, to keep product perishable, business is not achieved and protects
The requirement of matter phase, it can be seen that common thermal sterilization technique and general pasteurization process are unsuitable for fructus lycii original fruit juice and kill
Bacterium.
Fructus lycii original fruit juice is to be squeezed to obtain fructus lycii original fruit juice, the fructus lycii in fructus lycii after carrying out rehydration with dried fruit of lycium barbarum
It is extremely difficult to pulverized.Currently used wall-breaking machine, squeezer can not by fructus lycii and crush expressing process in it is broken rotten
Fruit skin removes completely completely causes fructus lycii original fruit juice work in-process there are difficulty, and shape of product is unstable after finished product, and reference is got up
Taste flavor is not good enough, it can be seen that common broken extrusion process is not suitable for the juicing of fructus lycii original fruit juice.
Summary of the invention
For above-mentioned problems of the prior art, the present invention provides a kind of preparation side of new fructus lycii magma fruit juice
Method will directly be sent into screw press and carry out screw press after dried fruit of lycium barbarum rehydration, the wolfberry juice obtained using the technique is complete
S.m.p and skin slag, overcome defect in the prior art.
In order to solve the technical problem the technical scheme adopted by the invention is as follows:
A method of preparing fructus lycii magma fruit juice, comprising the following steps:
(1) fructus lycii is handled: take fructus lycii addition pure water and chlorine dioxide effervescent tablet to be impregnated, immersion 5~
10min is rinsed with clear water；
(2) rehydration: 1~2 times of the pure water that its weight is added in dried fruit of lycium barbarum carries out rehydration, and rehydration time is greater than
10h；
(3) it squeezes: the good fructus lycii of rehydration being subjected to single pressing, collects juice from Chinese wolfberry and expressate respectively；Once pressing
Pure water is added in expressate after squeezing and continues twice pressing, collects juice from Chinese wolfberry；
(4) it is centrifuged: single pressing and the resulting juice from Chinese wolfberry of twice pressing being centrifuged, filter out seed excessively, obtains Lycium chinense juice；
(5) it grinds: toward the stabilizer that 0.15~0.25% is added in Lycium chinense juice obtained in step (4), stir 15~
25min carries out colloid mill grinding；
(6) homogeneous: the Lycium chinense juice after grinding carries out 2 homogeneous in homogenizer, homogenization pressure control 20~
25MPa；
(7) it sterilizes: the juice from Chinese wolfberry after homogeneous being sterilized 3~5min at 75~85 DEG C, obtains fructus lycii magma fruit juice
(8) filling: the juice from Chinese wolfberry after sterilizing carry out immediately it is filling, filling temperature be not less than 80 DEG C.
Further, in step (1), pure water additional amount is 1.5~2 times of dried fruit of lycium barbarum, and the usage amount of effervescent tablet is
0.15~0.25g effervescent tablet is added in per kilogram fructus lycii.
Further, in step (3), for the squeezer used for screw press, pressing method is screw press.
Further, in step (4), centrifugal rotational speed is 1800~2000r/min, and the time is 3~5min；
Further, in step (4), filtering uses three-stage filtration, and pore size filter is respectively 50 mesh, 100 mesh and 200 mesh.
Further, in step (5), grinding revolving speed is 2700~3000r/min, and flow is 0.3~1t/h.
Further, in step (5), stabilizer needs to be scratched with pure water and white sugar dissolution before being added, wherein 1 part of stabilization
4.5~5.3 parts of white sugar and 48~53 parts of pure water are added in agent.
Further, in step (5), the stabilizer is xanthan gum, carboxymethyl fine plain sodium, calgon, citric acid
Sodium, glycerin monostearate and glucose group at compound stabilizer.
Further, in step (5), the stabilizer is xanthan gum, sodium alginate, calgon, sodium citrate, list
The compound stabilizer of the composition of tristerin and glucose.
Further, in step (5), the stabilizer is carragheen, sodium carboxymethylcellulose, calgon, lemon
Sour sodium, glycerin monostearate and glucose group at compound stabilizer.
Further, in step (5), the stabilizer is carragheen, sodium alginate, calgon, sodium citrate, list
Tristerin and glucose group at compound stabilizer.
Further, the fruit juice after filling in the step (8) carries out UHT and sterilizes 4~10s, then at 98~118 DEG C
Lower spray sterilizes 10~20min, finally the low temperature instantaneous cooling in 10~15 DEG C of cooling waters.
Compared with prior art, a kind of cordyceps sinensis culture solution provided by the invention, has the effect that
(1) preparation method of the present invention will directly be sent into screw press and carry out screw press after dried fruit of lycium barbarum rehydration, utilize
Conventional press method carries out squeezing crushing juice rate between 55%~65% to fructus lycii, and the present invention can make fructus lycii using screw press
Crushing juice rate reach 77%~80%, and the juice from Chinese wolfberry that the wolfberry juice that squeezes out of screw press and conventional press squeeze out is opposite
Than without residues such as fructus lycii pericarp, fructus lyciis in the wolfberry juice that screw press squeezes out, juice-extracting process shortens, and quality has obtained very
Big raising.
(2) wolfberry juice preparation method of the present invention uses 5 step bactericidal assay, tradition of the juice from Chinese wolfberry in the high long sterilizing time of temperature
In method for disinfection, the variation of physicochemical property easily occurs, the color of wolfberry juice is dimmed, can generate not pleasant taste and smell
Youngster.General cold sterilization is unable to reach the microorganism killed in fruit juice completely again, to keep product perishable, business is not achieved
The requirement of shelf-life.So the advantages of five step bactericidal assay, both is being not easy temperature control wolfberry juice is allowed to occur in sterilization process
Physical and chemical properties change, the time opposite taste and color for shortening guarantee fructus lycii.Using combination continuous 5 times of instantaneous efficiently suitable temperature
Wolfberry juice is sterilized, the coliform group count of the wolfberry juice finally completed is 0, and total plate count is coliform in 34. national standards
Number < 0.3, total plate count < 100.Five step bactericidal assay can effectively kill the microorganism in fruit juice, while also assure wolfberry juice
Color and taste.
Meanwhile smooth, dimensionally stable product, Chinese wolfberry fruit dry by fructus lycii magma taste of juice exquisiteness that this method is prepared
Fruit protoplasm fruit nutritional ingredient will not excessively be lost rich content instead, and amount of dry matter can reach 23%~25%, and solid content reaches
26%~28%.
Detailed description of the invention
Fig. 1 is the process flow chart of present invention preparation fructus lycii magma fruit juice.
Fig. 2 is sterilization process flow chart of the present invention.
Specific embodiment
To make those skilled in the art more fully understand technical solution of the present invention, with reference to the accompanying drawings and examples into
One step illustrates the present invention.It should be understood that these examples are only for illustrating the present invention and are not intended to limit the scope of the present invention.It is following
Test method without specific conditions in embodiment, usually according to normal condition.
Unless otherwise defined, it anticipates known to all professional and scientific terms as used herein and one skilled in the art
Justice is identical.In addition, any method similar to or equal to what is recorded and material can be applied to the method for the present invention, Wen Zhong
The preferred implement methods and materials only present a demonstration effect.
A method of preparing fructus lycii magma fruit juice, comprising the following steps:
(1) fructus lycii is handled: pure water and chlorine dioxide (food-grade) effervescent tablet being added in the dried fruit of lycium barbarum of select
It carries out immersion sterilizing, impregnates and rinse fructus lycii with a large amount of clear water after 5~10min, wherein pure water additional amount is dried fruit of lycium barbarum
1.5~2 times, the usage amount of effervescent tablet is that 0.15~0.25g effervescent tablet is added in per kilogram fructus lycii.
(2) rehydration: 1~2 times of the pure water that its weight is added in dried fruit of lycium barbarum carries out rehydration, and rehydration time is greater than
10h；
(3) it squeezes: carrying out single pressing firstly, the good fructus lycii of rehydration is put into squeezer, collect juice from Chinese wolfberry respectively
And expressate；Secondly, appropriate amount of purified water is added in fructus lycii expressate after single pressing continues twice pressing, Chinese holly is collected
Fructus lycii juice；
(4) it is centrifuged: single pressing and the resulting juice from Chinese wolfberry of twice pressing is poured into tripod pendulum type batch centrifugal and be centrifuged, from
Heart revolving speed is 1800~2000r/min, and the time is 3~5min, and carries out three-level mistake in the filter cloth of 50 mesh, 100 mesh and 200 mesh
Filter removes deseeding and skin slag, obtains Lycium chinense juice；
(5) it grinds: toward the stabilizer that 0.15~0.25% is added in Lycium chinense juice obtained in step (4), stir 15~
25min carries out colloid mill grinding, and grinding revolving speed is 2700~3000r/min, and flow is 0.3~1t/h.
(6) homogeneous: the Lycium chinense juice after grinding carries out 2 homogeneous in homogenizer, homogenization pressure control 20~
25MPa；
(7) it sterilizes: the juice from Chinese wolfberry after homogeneous being sterilized 3~5min at 75~85 DEG C, obtains fructus lycii magma fruit juice.
(8) filling: the juice from Chinese wolfberry after sterilizing carry out immediately it is filling, filling temperature be not less than 80 DEG C, it is filling after fruit juice
UHT 4~10s of sterilizing is carried out, then 10~20min of spray sterilizing at 98~118 DEG C, finally in 10~15 DEG C of cooling waters
Low temperature instantaneous cooling.
In step (5), before stabilizer is added, stabilizer need to be scratched with pure water and white sugar dissolution, i.e., add in stabilizer
Enter pure water and white sugar, stirring to whole dissolutions, wherein be added in 1 part of stabilizer 4.5~5.3 parts white sugar and 48~53 parts
Pure water.
Further, in step (5), the stabilizer is xanthan gum, carboxymethyl fine plain sodium, calgon, citric acid
Sodium, glycerin monostearate and glucose group at compound stabilizer.
Further, in step (5), the stabilizer is xanthan gum, sodium alginate, calgon, sodium citrate, list
The compound stabilizer of the composition of tristerin and glucose.
Further, in step (5), the stabilizer is carragheen, sodium carboxymethylcellulose, calgon, lemon
Sour sodium, glycerin monostearate and glucose group at compound stabilizer.
Further, in step (5), the stabilizer is carragheen, sodium alginate, calgon, sodium citrate, list
Tristerin and glucose group at compound stabilizer.
Embodiment 1
The present embodiment provides a kind of methods for preparing fructus lycii magma fruit juice, comprising the following steps:
(1) fructus lycii is handled: pure water and chlorine dioxide (food-grade) effervescent tablet being added in the dried fruit of lycium barbarum of select
It carries out immersion sterilizing, impregnates and rinse fructus lycii with a large amount of clear water after 5min, wherein 1.5 times of addition is pure in dried fruit of lycium barbarum
0.15g effervescent tablet is added in per kilogram fructus lycii for water.；
(2) rehydration: the pure water that isodose is added in dried fruit of lycium barbarum carries out rehydration, and rehydration time is greater than 10h；
(3) it squeezes: carrying out single pressing firstly, the good fructus lycii of rehydration is put into squeezer, collect juice from Chinese wolfberry respectively
And expressate；Secondly, appropriate amount of purified water is added in fructus lycii expressate after single pressing continues twice pressing, Chinese holly is collected
Fructus lycii juice；
(4) it is centrifuged: single pressing and the resulting juice from Chinese wolfberry of twice pressing is poured into tripod pendulum type batch centrifugal with 1800r/
The revolving speed of min is centrifuged 5min, then carries out three-stage filtration with the filter cloth of 50 mesh, 100 mesh and 200 mesh respectively, removing fructus lycii seed with
Skin slag, obtains Lycium chinense juice；
(5) it grinds: 0.15% compound stabilizer (xanthan gum, carboxymethyl being added in the Lycium chinense juice obtained after filtering
Fine element sodium, calgon, sodium citrate, glycerin monostearate and glucose group at compound stabilizer), stir 15min,
Colloid mill grinding is carried out, grinding revolving speed is 2700r/min, flow 0.3t/h.Wherein, in this step operation, stabilizer is added
Before need to scratch stabilizer, i.e., pure water and white sugar are added in stabilizers, and be stirred well to stabilizer and all dissolve,
In, 4.5 parts of white sugar and 48 parts of pure water are added in 1 part of stabilizer.
(6) homogeneous: the Lycium chinense juice after grinding carries out 2 homogeneous, homogenization pressure 20MPa in homogenizer；
(7) it sterilizes: the juice from Chinese wolfberry after homogeneous being sterilized 5min at 75 DEG C, obtains fructus lycii magma fruit juice.
(8) filling: the juice from Chinese wolfberry after sterilizing carry out immediately it is filling, filling temperature be not less than 80 DEG C, it is filling after fruit juice
UHT sterilizing 4s is carried out, then the spray sterilizing 20min at 98 DEG C, finally the low temperature instantaneous cooling in 10 DEG C of cooling waters.
Embodiment 2
(1) fructus lycii is handled: pure water and chlorine dioxide (food-grade) effervescent tablet being added in the dried fruit of lycium barbarum of select
It carries out immersion sterilizing, impregnates and rinse fructus lycii with a large amount of clear water after 8min, wherein 1.8 times of addition is pure in dried fruit of lycium barbarum
0.2g effervescent tablet is added in per kilogram fructus lycii for water.；
(2) rehydration: 1.5 times of pure water is added in dried fruit of lycium barbarum and carries out rehydration, rehydration time is greater than 10h；
(3) it squeezes: carrying out single pressing firstly, the good fructus lycii of rehydration is put into squeezer, collect juice from Chinese wolfberry respectively
And expressate；Secondly, appropriate amount of purified water is added in fructus lycii expressate after single pressing continues twice pressing, Chinese holly is collected
Fructus lycii juice；
(4) it is centrifuged: single pressing and the resulting juice from Chinese wolfberry of twice pressing is poured into tripod pendulum type batch centrifugal with 1900r/
The revolving speed of min is centrifuged 4min, then carries out three-stage filtration with the filter cloth of 50 mesh, 100 mesh and 200 mesh respectively, removing fructus lycii seed with
Skin slag, obtains Lycium chinense juice；
(5) it grinds: 0.20% compound stabilizer (xanthan gum, alginic acid being added in the Lycium chinense juice obtained after filtering
Sodium, calgon, sodium citrate, glycerin monostearate and glucose composition compound stabilizer), stir 20min, into
The grinding of row colloid mill, grinding revolving speed are 2800r/min, flow 0.5t/h.Wherein, in this step operation, before stabilizer is added
It needs to scratch stabilizer, i.e., pure water and white sugar is added in stabilizers, and be stirred well to stabilizer and all dissolve,
In, 5 parts of white sugar and 50 parts of pure water are added in 1 part of stabilizer.
(6) homogeneous: the Lycium chinense juice after grinding carries out 2 homogeneous, homogenization pressure 22MPa in homogenizer；
(7) it sterilizes: the juice from Chinese wolfberry after homogeneous being sterilized 5min at 80 DEG C, obtains fructus lycii magma fruit juice.
(8) filling: the juice from Chinese wolfberry after sterilizing carry out immediately it is filling, filling temperature be not less than 80 DEG C, it is filling after fruit juice
UHT sterilizing 6s is carried out, then the spray sterilizing 15min at 105 DEG C, finally the low temperature instantaneous cooling in 12 DEG C of cooling waters.
Embodiment 3
(1) fructus lycii is handled: pure water and chlorine dioxide (food-grade) effervescent tablet being added in the dried fruit of lycium barbarum of select
It carries out immersion sterilizing, impregnates and rinse fructus lycii with a large amount of clear water after 10min, wherein 1.8 times of addition is pure in dried fruit of lycium barbarum
0.25g effervescent tablet is added in per kilogram fructus lycii for water；
(2) rehydration: 2 times of pure water is added in dried fruit of lycium barbarum and carries out rehydration, rehydration time is greater than 10h；
(3) it squeezes: carrying out single pressing firstly, the good fructus lycii of rehydration is put into squeezer, collect juice from Chinese wolfberry respectively
And expressate；Secondly, appropriate amount of purified water is added in fructus lycii expressate after single pressing continues twice pressing, Chinese holly is collected
Fructus lycii juice；
(4) it is centrifuged: single pressing and the resulting juice from Chinese wolfberry of twice pressing is poured into tripod pendulum type batch centrifugal with 2000r/
The revolving speed of min is centrifuged 3min, then carries out three-stage filtration with the filter cloth of 50 mesh, 100 mesh and 200 mesh respectively, removing fructus lycii seed with
Skin slag, obtains Lycium chinense juice；
(5) it grinds: 0.25% compound stabilizer (carragheen, carboxymethyl being added in the Lycium chinense juice obtained after filtering
Sodium cellulosate, calgon, sodium citrate, glycerin monostearate and glucose group at compound stabilizer), stirring
25min, carries out colloid mill grinding, and grinding revolving speed is 3000r/min, flow 1t/h.Wherein, it in this step operation, is added steady
It needs to scratch stabilizer before determining agent, i.e., pure water and white sugar is added in stabilizers, and it is all molten to be stirred well to stabilizer
Solution, wherein the mass ratio of stabilizer, white sugar and pure water is 1:5.3:53.
(6) homogeneous: the Lycium chinense juice after grinding carries out 2 homogeneous, homogenization pressure 25MPa in homogenizer；
(7) it sterilizes: the juice from Chinese wolfberry after homogeneous being sterilized 3min at 85 DEG C, obtains fructus lycii magma fruit juice；
(8) filling: the juice from Chinese wolfberry after sterilizing carry out immediately it is filling, filling temperature be not less than 80 DEG C, it is filling after fruit juice
UHT sterilizing 10s is carried out, then the spray sterilizing 10min at 118 DEG C, finally the low temperature instantaneous cooling in 15 DEG C of cooling waters.
Embodiment 4
(1) fructus lycii is handled: pure water and chlorine dioxide (food-grade) effervescent tablet being added in the dried fruit of lycium barbarum of select
It carries out immersion sterilizing, impregnates and rinse fructus lycii with a large amount of clear water after 8min, wherein 1.8 times of addition is pure in dried fruit of lycium barbarum
0.2g effervescent tablet is added in per kilogram fructus lycii for water.；
(2) rehydration: 1.5 times of pure water is added in dried fruit of lycium barbarum and carries out rehydration, rehydration time is greater than 10h；
(3) it squeezes: carrying out single pressing firstly, the good fructus lycii of rehydration is put into squeezer, collect juice from Chinese wolfberry respectively
And expressate；Secondly, appropriate amount of purified water is added in fructus lycii expressate after single pressing continues twice pressing, Chinese holly is collected
Fructus lycii juice；
(4) it is centrifuged: single pressing and the resulting juice from Chinese wolfberry of twice pressing is poured into tripod pendulum type batch centrifugal with 1900r/
The revolving speed of min is centrifuged 4min, then carries out three-stage filtration with the filter cloth of 50 mesh, 100 mesh and 200 mesh respectively, removing fructus lycii seed with
Skin slag, obtains Lycium chinense juice；
(5) it grinds: 0.20% compound stabilizer (carragheen, alginic acid being added in the Lycium chinense juice obtained after filtering
Sodium, calgon, sodium citrate, glycerin monostearate and glucose group at compound stabilizer), stir 20min, carry out
Colloid mill grinding, grinding revolving speed are 2800r/min, flow 0.5t/h.Wherein, it in this step operation, is needed before stabilizer is added
Stabilizer is scratched, i.e., pure water and white sugar are added in stabilizers, and is stirred well to stabilizer and all dissolves, wherein 1
5 parts of white sugar and 50 parts of pure water is added in part stabilizer.
(6) homogeneous: the Lycium chinense juice after grinding carries out 2 homogeneous, homogenization pressure 22MPa in homogenizer；
(7) it sterilizes: the juice from Chinese wolfberry after homogeneous being sterilized 5min at 80 DEG C, obtains fructus lycii magma fruit juice.
(8) filling: the juice from Chinese wolfberry after sterilizing carry out immediately it is filling, filling temperature be not less than 80 DEG C, it is filling after fruit juice
UHT sterilizing 6s is carried out, then the spray sterilizing 15min at 105 DEG C, finally the low temperature instantaneous cooling in 12 DEG C of cooling waters.
Embodiment 5
Sensory evaluation test: this test mainly investigates the fructus lycii magma fruit juice being prepared by preparation method of the present invention in mouth
Sensory evaluation in sense, color.
Evaluation content: choosing the fructus lycii magma fruit juice obtained using prior art preparation, and the sample of selection is other companies
Early health fresh fructus lycii magma, 100% fresh fructus lycii magma, fructus lycii magma and the fructus lycii original being prepared using the method for the present invention of production
Berry juice carries out the test of sense organ Identification Evaluation according to sensory evaluation principle, former to evaluate the fructus lycii that the method for the present invention is prepared
The quality of berry juice.
The selection and screening of valuation officer: according to sample to be tested, we select 50 people of valuation officer, and visitor is made every effort in evaluation and scoring
It sees, is just, scientific, accurate.
The requirement of sense organ Identification Evaluation: mouthfeel identifies: tasting taste, is gargled before tasting each sample with water.Color identifies: taking
Sample is directly observed；
Evaluation procedure: according to the sense organ identification result of evaluation personnel, giving a mark to sample referring to standards of grading, is averaged
Value is the last score value of sample.
1 Analyses Methods for Sensory Evaluation Results table (mouthfeel) of table
2 Analyses Methods for Sensory Evaluation Results table (synthesis) of table
The results show that sensory aspect, by the dried fruit of lycium barbarum magma fruit juice bright color that the method for the present invention produces, mouthfeel is thin
It is greasy smooth, there are strong Chinese wolfberry fruit aroma taste, dimensionally stable product.
Embodiment 6
Each content of material index test contrast table of 3 fructus lycii magma of table
| Kind | Dry matter content | Solid content | Protein content |
| Early health fresh fructus lycii magma | 18.09% | 21% | 3.8g/100ml |
| Fructus lycii magma | 11.36% | 14.1% | 2.0g/100ml |
| 100% fresh fructus lycii magma | 18.87% | 20% | 3.8g/100ml |
| Fructus lycii magma of the invention | 23.22% | 26.7% | 6.2g/100ml |
The results show that will not be excessively lost in terms of nutrition by the fructus lycii magma fruit juice nutrient that the method for the present invention produces
Rich content instead, amount of dry matter can reach 23%~25%, solid content 26~28, dry matter content >=20% in national standard, Gu
Shape object content >=10%, protein content are more than or equal to 0.5g/100g.
In conclusion the fructus lycii magma fruit juice being prepared using the method for the present invention is better than existing in terms of sense organ and nutrition
The fructus lycii magma fruit juice for having technical method to be prepared, brings good effect.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail a variety of transformation, this letter can be carried out to technical solution of the present invention within the scope of the technical concept of the present invention
Monotropic type all belongs to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments and step,
In the case of no contradiction, it can be combined in any appropriate way, in order to avoid unnecessary repetition, the present invention couple
No further explanation will be given for various combinations of possible ways.
Claims (10)
1. a kind of method for preparing fructus lycii magma fruit juice, it is characterised in that: the following steps are included:
(1) fructus lycii is handled: being taken fructus lycii addition pure water and chlorine dioxide effervescent tablet to be impregnated, is impregnated 5~10min, uses
Clear water rinses；
(2) rehydration: 1~2 times of the pure water that its weight is added in dried fruit of lycium barbarum carries out rehydration, and rehydration time is greater than 10h；
(3) it squeezes: the good fructus lycii of rehydration being subjected to single pressing, collects juice from Chinese wolfberry and expressate respectively；After single pressing
Expressate in pure water be added continue twice pressing, collect juice from Chinese wolfberry；
(4) it is centrifuged: single pressing and the resulting juice from Chinese wolfberry of twice pressing being centrifuged, filter out seed excessively, obtains Lycium chinense juice；
(5) it grinds: toward the stabilizer that 0.15~0.25% is added in Lycium chinense juice obtained in step (4), stir 15~
25min carries out colloid mill grinding；
(6) homogeneous: the Lycium chinense juice after grinding carries out 2 homogeneous in homogenizer, and homogenization pressure is controlled in 20~25MPa；
(7) it sterilizes: the juice from Chinese wolfberry after homogeneous being sterilized 3~5min at 75~85 DEG C, obtains fructus lycii magma fruit juice；
(8) filling: the juice from Chinese wolfberry after sterilizing carry out immediately it is filling, filling temperature be not less than 80 DEG C.
2. a kind of method for preparing fructus lycii magma fruit juice according to claim 1, it is characterised in that: pure in step (1)
Water additional amount is 1.5~2 times of dried fruit of lycium barbarum weight, and the usage amount of effervescent tablet is that 0.15~0.25g is added in per kilogram fructus lycii
Effervescent tablet.
3. a kind of method for preparing fructus lycii magma fruit juice according to claim 1, it is characterised in that: used in step (3)
Squeezer be screw press.
4. a kind of method for preparing fructus lycii magma fruit juice according to claim 1, it is characterised in that: in step (4), centrifugation
Revolving speed is 1800~2000r/min, and the time is 3~5min.
5. a kind of method for preparing fructus lycii magma fruit juice according to claim 1, it is characterised in that: in step (4), filtering
Using three-stage filtration, pore size filter is respectively 50 mesh, 100 mesh and 200 mesh.
6. a kind of method for preparing fructus lycii magma fruit juice according to claim 1, it is characterised in that: in step (5), grinding
Revolving speed is 2700~3000r/min, and flow is 0.3~1t/h.
7. a kind of method for preparing fructus lycii magma fruit juice according to claim 1, it is characterised in that: described in step (5)
Stabilizer needs to be scratched with pure water and white sugar dissolution before being added, wherein 4.5~5.3 parts of white sugar and 48 is added in 1 part of stabilizer
~53 parts of pure water.
8. a kind of method for preparing fructus lycii magma fruit juice according to claim 1 or claim 7, it is characterised in that: the stabilizer
Xanthan gum, the fine plain sodium of carboxymethyl, calgon, sodium citrate, glycerin monostearate and glucose group at compounding it is steady
Determine agent；
Or the stabilizer is xanthan gum, sodium alginate, calgon, sodium citrate, glycerin monostearate and glucose
Composition compound stabilizer；
Or the stabilizer be carragheen, sodium carboxymethylcellulose, calgon, sodium citrate, glycerin monostearate and
Glucose group at compound stabilizer；
Or the stabilizer is carragheen, sodium alginate, calgon, sodium citrate, glycerin monostearate and glucose
The compound stabilizer of composition.
9. a kind of method for preparing fructus lycii magma fruit juice according to claim 1, it is characterised in that: in the step (8)
Fruit juice after filling carries out UHT 4~10s of sterilizing, 10~20min of spray sterilizing at 98~118 DEG C, and the low temperature in cooling water
Instantaneous cooling.
10. a kind of method for preparing fructus lycii magma fruit juice according to claim 9, it is characterised in that: the cooling water
Cooling temperature is 10~15 DEG C.
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| CN114098077A (en) * | 2021-11-29 | 2022-03-01 | 宁夏宁安堡土特产品有限公司 | Concentrated wolfberry puree based on evaporation process and preparation method thereof |
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