CN109363014A - A kind of clarifying jujube juice beverage and preparation method thereof - Google Patents
A kind of clarifying jujube juice beverage and preparation method thereof Download PDFInfo
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- CN109363014A CN109363014A CN201811448077.XA CN201811448077A CN109363014A CN 109363014 A CN109363014 A CN 109363014A CN 201811448077 A CN201811448077 A CN 201811448077A CN 109363014 A CN109363014 A CN 109363014A
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- jujube
- pectase
- leaching liquor
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- juice beverage
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 16
- 235000020418 red date juice Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000000926 separation method Methods 0.000 claims abstract description 10
- 238000005352 clarification Methods 0.000 claims abstract description 9
- 239000008395 clarifying agent Substances 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000003809 water extraction Methods 0.000 claims abstract description 8
- 238000002386 leaching Methods 0.000 claims description 40
- 241001247821 Ziziphus Species 0.000 claims description 33
- 238000000638 solvent extraction Methods 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 27
- 238000000605 extraction Methods 0.000 claims description 21
- 229910000278 bentonite Inorganic materials 0.000 claims description 14
- 239000000440 bentonite Substances 0.000 claims description 14
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 14
- 241000196324 Embryophyta Species 0.000 claims description 10
- 244000104547 Ziziphus oenoplia Species 0.000 claims description 8
- 235000020095 red wine Nutrition 0.000 claims description 8
- 241000238631 Hexapoda Species 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 7
- 238000013517 stratification Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 230000013872 defecation Effects 0.000 claims 1
- 230000005526 G1 to G0 transition Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000001556 precipitation Methods 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
-
- 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
- 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
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of clarifying jujube juice beverage and preparation method thereof, preparation method is successively the following steps are included: 1) feedstock processing；2) pectase extracts；3) hot water extraction；4) pectase is clarified；5) mixing clarifying agent clarification；6) freezing separation sterilization is made.The characteristics of this method has simple process, easy to operate, and the clarity of red date drink can be effectively improved on the basis of not influencing red date drink mouthfeel, extension red date drink stationary phase.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of clarifying jujube juice beverage and preparation method thereof.
Background technique
As people's living standard is higher and higher, people more pay attention to health care for the pursuit of life, and jujube
It is a kind of health food of integration of drinking and medicinal herbs, very rich about the product of jujube on the market, red date drink is also many kinds of, but
Seldom about juice red date drink, main is because red date drink is easy muddiness.The reason of turbidity and precipitation occur mainly has: the
One: rich in nutrition content in jujube juice is suitble to the growth of microorganism, is easy to produce the substance for causing jujube muddiness；Second is
The substances such as protein, pectin in jujube are slowly combined into particle, cause muddiness.As long as being killed for muddiness caused by microorganism
Bacterium just can avoid.Precipitating caused by pectin, protein could only be clarified by suitable method.The present invention is to use pectin
Enzyme+one method of plant source glue+bentonite low tempertaure storage precipitates removal caused by the abiotic factor by red date drink, obtains clear
Clear degree is good, the clarifying jujube juice beverage of stationary phase length.
Summary of the invention
It is an object of the invention to aiming at the problems existing in the prior art, provide a kind of preparation side of clarifying jujube juice beverage
Method, this method can greatly improve the stability of juice red date drink, Shelf-life.
Technical solution provided by the invention is a kind of preparation method of clarifying jujube juice beverage, successively the following steps are included:
1) it feedstock processing: chooses without mildew, the extra dry red wine jujube of free from insect pests, cleans, be crushed；
2) pectase extracts: pure water being added in pot for solvent extraction, adds the pectase of pure water volume 0.01%-0.05%, stirs
It mixes uniformly, by jujube: jujube is put into pot for solvent extraction by pure water=1:4-10 weight ratio, stirring；Pot for solvent extraction temperature maintains 40-
60 DEG C, extraction time is 2-5 hours；
3) hot water extraction: pot for solvent extraction water temperature is adjusted to 70-90 DEG C after pectase extraction sufficiently, extraction time is 1-4 hours；Then
Filtering obtains jujube leaching liquor into tank；
4) pectase is clarified: the pectase of jujube leaching liquor volume 0.05-0.15% being added into tank, stirs evenly, by pot for solvent extraction
It is kept for 40-60 DEG C of temperature, maintained 2-6 hours；
5) mixing clarifying agent clarification: leaching liquor is taken out, the plant source sol solution of leaching liquor volume 0.1-0.3% is added, extracts liquid
The bentonite solution of product 0.2-0.6%, stirs evenly, and stands 4-8 hours；
6) freezing separation is sterilized: leaching liquor being put and is stored under cryogenic, stratification takes supernatant liquor sterilization to be made.
Source sol solution is wherein planted in mixing clarifying agent described in step 5) and the ratio of bentonite solution is 1:(2-3)；Plant source glue
The concentration of solution and bentonite solution is respectively 2-3g/L, 0.5-0.6g/L.
The sterilization of freezing separation described in step 6) is stored 12-36 hours under the conditions of being placed on 5-15 DEG C.
The invention also includes the clarifying jujube juice beverages that above method is prepared.
Compared with prior art, clarifying jujube juice beverage prepared by the present invention not only has good clarity, but also can grow
Phase keeps stable state, keeps this clarity for a long time.
Specific embodiment
The present invention is further elaborated for following specific embodiments, but not as a limitation of the invention.
Clarity in embodiment indicates that turbidity is tested using transmissometer with turbidity.
Source glue solution is planted in embodiment and the concentration of bentonite aqueous solution is respectively 3g/L and 0.6g/L.
Embodiment 1
1) it feedstock processing: chooses without mildew, the extra dry red wine jujube of free from insect pests, cleans, be crushed；
2) pectase extracts: pure water is added in pot for solvent extraction, adds the pectase of pure water volume 0.04%, stirs evenly,
By jujube: pure water=1:4(weight ratio) jujube is put into pot for solvent extraction, it stirs；Pot for solvent extraction temperature maintains 50 DEG C, extraction time
It is 4 hours；
3) hot water extraction: pot for solvent extraction water temperature is adjusted to 70 DEG C after pectase extraction sufficiently, extraction time is 4 hours；Then it filters
Jujube leaching liquor is obtained into tank, it is spare；
4) pectase is clarified: 0.05% pectase of jujube leaching liquor volume being added into tank, stirs evenly, keeps temperature 50
DEG C, it maintains 4 hours；
5) mixing clarifying agent clarification: leaching liquor is taken out, the plant source sol solution of leaching liquor volume 0.1%, leaching liquor volume is added
0.2% bentonite solution, stirs evenly；Stand 6 hours；
6) freezing separation is sterilized；It is stored 12 hours under the conditions of leaching liquor is placed on 5 DEG C, stratification, takes supernatant liquor sterilization system
Obtain juice red date drink.
Embodiment 2
1) it feedstock processing: chooses without mildew, the extra dry red wine jujube of free from insect pests, cleans, be crushed；
2) pectase extracts: pure water is added in pot for solvent extraction, adds the pectase of pure water volume 0.02%, stirs evenly,
By jujube: pure water=1:6(weight ratio) jujube is put into pot for solvent extraction, it stirs；Pot for solvent extraction temperature maintains 50 DEG C, extraction time
It is 4 hours；
3) hot water extraction: pot for solvent extraction water temperature is adjusted to 70 DEG C after pectase extraction sufficiently, extraction time is 3 hours.Then it filters
Jujube leaching liquor is obtained into tank, it is spare；
4) pectase is clarified: 0.1% pectase of jujube leaching liquor volume being added into tank, stirs evenly, keeps temperature 50
DEG C, it maintains 4 hours；
5) mixing clarifying agent clarification: leaching liquor is taken out, the plant source sol solution of leaching liquor volume 0.2%, leaching liquor volume is added
0.4% bentonite solution, stirs evenly, and stands 8 hours；
6) freezing separation is sterilized；It is stored 12 hours under the conditions of leaching liquor is placed on 5 DEG C, stratification, takes supernatant liquor sterilization system
?.
Embodiment 3
1) it feedstock processing: chooses without mildew, the extra dry red wine jujube of free from insect pests, cleans, be crushed；
2) pectase extracts: pure water is added in pot for solvent extraction, adds the pectase of pure water volume 0.01%, stirs evenly,
By jujube: pure water=1:8(weight ratio) jujube is put into pot for solvent extraction, it stirs；Pot for solvent extraction temperature maintains 50 DEG C, extraction time
It is 4 hours；
3) hot water extraction: pot for solvent extraction water temperature is adjusted to 80 DEG C after pectase extraction sufficiently, extraction time is 2 hours；Then it filters
Jujube leaching liquor is obtained into tank, it is spare；
4) pectase is clarified: 0.02% pectase of addition jujube leaching liquor volume into tank stirs evenly, by pot for solvent extraction plus
Heat maintains 4 hours to 50 DEG C；
5) mixing clarifying agent clarification: leaching liquor is taken out, the plant source sol solution of leaching liquor volume 0.3%, leaching liquor volume is added
0.6% bentonite solution.It stirs evenly.Stand 4-8 hours；
6) freezing separation is sterilized；It is stored 24 hours under the conditions of leaching liquor is placed on 10 DEG C, stratification, takes supernatant liquor sterilization system
?.
Embodiment 4
1) it feedstock processing: chooses without mildew, the extra dry red wine jujube of free from insect pests, cleans, be crushed；
2) pectase extracts: pure water is added in pot for solvent extraction, adds the pectase of pure water volume 0.05%, stirs evenly,
By jujube: pure water=1:8(weight ratio) jujube is put into pot for solvent extraction, it stirs；Pot for solvent extraction temperature maintains 50 DEG C, extraction time
It is 4 hours；
3) hot water extraction: pot for solvent extraction water temperature is adjusted to 90 DEG C after pectase extraction sufficiently, extraction time is 2 hours；Then it filters
Jujube leaching liquor is obtained into tank, it is spare；
4) pectase is clarified: 0.1% pectase of jujube leaching liquor volume being added into tank, stirs evenly, keeps temperature 50
DEG C, it maintains 4 hours；
5) mixing clarifying agent clarification: leaching liquor is taken out, the plant source sol solution of leaching liquor volume 0.3%, leaching liquor volume is added
0.6% bentonite solution, stirs evenly, and stands 6 hours；
6) freezing separation is sterilized；It is stored 36 hours under the conditions of leaching liquor is placed on 15 DEG C, stratification, takes supernatant liquor sterilization system
?.
Comparative example 1
Method is with embodiment 4, and difference is that it is 0.6% that the dosage of source sol solution is planted in step 5), and the dosage of bentonite solution is
0.3%, the specific method is as follows:
1) it feedstock processing: chooses without mildew, the extra dry red wine jujube of free from insect pests, cleans, be crushed；
2) pectase extracts: pure water is added in pot for solvent extraction, adds the pectase of pure water volume 0.05%, stirs evenly,
By jujube: pure water=1:8(weight ratio) jujube is put into pot for solvent extraction, it stirs；Pot for solvent extraction temperature maintains 50 DEG C, extraction time
It is 4 hours；
3) hot water extraction: pot for solvent extraction water temperature is adjusted to 90 DEG C after pectase extraction sufficiently, extraction time is 2 hours；Then it filters
Jujube leaching liquor is obtained into tank, it is spare；
4) pectase is clarified: 0.1% pectase of jujube leaching liquor volume being added into tank, stirs evenly, keeps temperature 50
DEG C, it maintains 4 hours；
5) mixing clarifying agent clarification: leaching liquor is taken out, the plant source sol solution of leaching liquor volume 0.6%, leaching liquor volume is added
0.3% bentonite solution, stirs evenly, and stands 6 hours；
6) freezing separation is sterilized；It is stored 36 hours under the conditions of leaching liquor is placed on 15 DEG C, stratification, takes supernatant liquor sterilization system
?.
The quality of above embodiments fruit juice is shown in Table 1.
Table 1
。
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting.Although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to the technology of invention
Scheme is modified or replaced equivalently, and without departing from the range of technical solution of the present invention, should all be covered in power of the invention
In sharp claimed range.
Claims (6)
1. a kind of preparation method of clarifying jujube juice beverage, which is characterized in that successively the following steps are included:
1) feedstock processing: extra dry red wine jujube cleans, is crushed；
2) pectase extracts: pure water being added in pot for solvent extraction, adds the pectase of pure water volume 0.01-0.05%, stirs
Uniformly, by jujube: broken jujube is put into pot for solvent extraction by pure water=1:4-10 weight ratio, is stirred；Pot for solvent extraction temperature maintains
40-60 DEG C, extraction time is 2-5 hours；
3) hot water extraction: pot for solvent extraction water temperature is adjusted to 70-90 DEG C after pectase extraction sufficiently, extraction time is 1-4 hours；Then
Filter to obtain jujube leaching liquor；
4) pectase is clarified: the pectase of jujube leaching liquor volume 0.05-0.15% is added into tank again, stirs evenly, keeps temperature
40-60 DEG C of degree maintains 2-6 hours；
5) mixing clarifying agent clarification: leaching liquor is taken out, the plant source sol solution of leaching liquor volume 0.1-0.3% is added, extracts liquid
The bentonite solution of product 0.2-0.6%, stirs evenly, and stands 4-8 hours；
6) freezing separation is sterilized: leaching liquor being put and is stored under cryogenic, stratification takes supernatant liquor to sterilize and jujube is made
Clear-juice beverage.
2. the preparation method of clarifying jujube juice beverage according to claim 1, it is characterised in that extra dry red wine jujube described in step 1) without
Mildew, free from insect pests.
3. the preparation method of clarifying jujube juice beverage according to claim 1, it is characterised in that the clarification of mixing described in step 5)
The weight ratio that source sol solution and bentonite solution are planted in agent is 1:2-3.
4. the preparation method of clarifying jujube juice beverage according to claim 3, it is characterised in that plant source sol solution and bentonite solution
Concentration be respectively 2-3g/L, 0.5-0.6g/L.
5. the efficient defecation method of clarifying jujube juice beverage according to claim 1, it is characterised in that: freezed described in step 6)
Separation sterilization is stored 12-36 hours under the conditions of being placed on 5-15 DEG C.
6. the clarifying jujube juice beverage that -5 any the methods are prepared according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811448077.XA CN109363014A (en) | 2018-11-30 | 2018-11-30 | A kind of clarifying jujube juice beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811448077.XA CN109363014A (en) | 2018-11-30 | 2018-11-30 | A kind of clarifying jujube juice beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109363014A true CN109363014A (en) | 2019-02-22 |
Family
ID=65375490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811448077.XA Pending CN109363014A (en) | 2018-11-30 | 2018-11-30 | A kind of clarifying jujube juice beverage and preparation method thereof |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090682A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Papaya-red date compound drink and method for preparing same |
| CN101623116B (en) * | 2009-08-11 | 2012-12-19 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of clear mulberry juice drink |
| CN104397801A (en) * | 2014-11-28 | 2015-03-11 | 清涧县枣生堂食品有限责任公司 | Processing process and formula for red jujube drink |
| US20150307824A1 (en) * | 2012-09-25 | 2015-10-29 | Technische Universität Berlin | Clarification method |
-
2018
- 2018-11-30 CN CN201811448077.XA patent/CN109363014A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623116B (en) * | 2009-08-11 | 2012-12-19 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of clear mulberry juice drink |
| CN102090682A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Papaya-red date compound drink and method for preparing same |
| US20150307824A1 (en) * | 2012-09-25 | 2015-10-29 | Technische Universität Berlin | Clarification method |
| CN104397801A (en) * | 2014-11-28 | 2015-03-11 | 清涧县枣生堂食品有限责任公司 | Processing process and formula for red jujube drink |
Non-Patent Citations (1)
| Title |
|---|
| 谢邦祥、刘波: "《特色果酒实用加工技术》", 31 January 2009, 四川科学技术出版社 * |
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Application publication date: 20190222 |