CN110012991A - A kind of natural dry blowing jujube juice and preparation method thereof - Google Patents
A kind of natural dry blowing jujube juice and preparation method thereof Download PDFInfo
- Publication number
- CN110012991A CN110012991A CN201910373129.XA CN201910373129A CN110012991A CN 110012991 A CN110012991 A CN 110012991A CN 201910373129 A CN201910373129 A CN 201910373129A CN 110012991 A CN110012991 A CN 110012991A
- Authority
- CN
- China
- Prior art keywords
- juice
- jujube
- cleaning
- roller
- jujube juice
- Prior art date
- 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.)
- Pending
Links
- 235000020418 red date juice Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title description 7
- 238000007664 blowing Methods 0.000 title description 3
- 238000004140 cleaning Methods 0.000 claims abstract description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000011049 filling Methods 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 241001247821 Ziziphus Species 0.000 claims abstract description 16
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 14
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 8
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000005352 clarification Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000007921 spray Substances 0.000 claims description 27
- 244000104547 Ziziphus oenoplia Species 0.000 claims description 15
- 235000020095 red wine Nutrition 0.000 claims description 15
- 239000011229 interlayer Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 14
- 238000005507 spraying Methods 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 238000009413 insulation Methods 0.000 claims description 9
- 239000010410 layer Substances 0.000 claims description 9
- 230000005540 biological transmission Effects 0.000 claims description 8
- 238000002386 leaching Methods 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 125000004122 cyclic group Chemical group 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims 1
- 238000005096 rolling process Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 239000007787 solid Substances 0.000 abstract description 5
- 238000007654 immersion Methods 0.000 abstract description 3
- 238000011017 operating method Methods 0.000 abstract description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23L2/385—Concentrates of non-alcoholic beverages
-
- 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
-
- 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
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of pure natural jujube juices, the jujube juice is prepared by following steps: step 1) sorting cleaning, step 2) cleaning, step 3) are impregnated, and step 4) is steamed solidifying, step 5) mixing, step 6) clarification enzymatic hydrolysis, step 7) homogeneous, step 8) filtering, step 9) is filling, step 10) sterilization.The shortcomings that the application overcomes traditional jujube inspissated juice, and solid content is high, too sticky, should not largely drink, and mouthfeel is bad, is not suitable for mass production sale.Through operating procedures such as over cleaning, immersion, mixing, clarification, ultrafiltration, high temperature homogeneous, filling and sterilizations, keep the product sweet mouthfeel made tasty and refreshing, it is suitable for people of all ages, it is easy to save, increases the shelf-life.Method is easy, easily operated, is suitble to industry mass production.
Description
Technical field
The invention belongs to food technology field, it is related to a kind of pure natural dry blowing jujube juice and preparation method thereof.
Background technique
Jujube is a kind of nutrient excellent product, is known as " kings of all kinds of fruits ".The human bodies such as jujube vitamin A rich in, B, C must
The multivitamin and 18 kinds of amino acid, minerals of palpus, wherein the content of vitamin C (ascorbic acid) is up to grape, apple unexpectedly
70~80 times, the content of rutin (citrin) is also very high, both vitamins to anti-cancer and preventing hypertension, hyperlipidemia all
There is certain effect.Meanwhile being recorded in Chinese herbal medicine books " this warp ", jujube warm-natured, returns spleen stomach meridian sweet in flavor, there is bowl spares beneficial
Gas, nourishing blood and tranquilization, the function of mitigating pharmacological property；And modern pharmacology then finds that jujube contains protein, carbohydrate, organic acid, dimension
The nutritions abundant such as raw element A, vitamin C, lot of trace calcium and amino acid.
Similar product has a concentration jujube juice now, production technology be jujube is sorted, cleaning, preheating, stoning and broken
After broken, then through mashing, preparation, homogeneous and degassing, final pasteurising and it is cooling after finished product.Existing product there are the shortcomings that for 1,
Contain a certain amount of red date pulp by the jujube juice that the technique is produced, fruit juice is in muddy shape；2, the soluble solid of product
Object content is high, too sticky, should not largely drink, to influence the mouthfeel of product, is not suitable for mass production sale.
The surface of extra dry red wine jujube is equipped with fold, retains silt inside fold, can not be effective using soaking and washing, spray cleaning
Removal makes the jujube juice impurity content of production high, seriously affects mouthfeel and health.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the defect of existing red date concentrated juice, provide it is a kind of without pulp,
Solid content is low, sweet mouthfeel is tasty and refreshing, is suitble to public daily drinking pure natural jujube juice.The present invention also provides pure natural jujubes
The preparation method of juice.
The present invention is achieved by the following technical solution.
A kind of pure natural jujube juice is prepared by following steps and is completed:
Step 1) sorting cleaning: sufficiently mature, in beautiful color, the plentiful complete, nothing of selection is gone rotten and the extra dry red wine jujube conduct of pest and disease damage
Raw material fruit is discharged into service sink by raw material, is cleaned up raw material fruit side with clear water, is sorted to raw material dry fruit；
Step 2) cleaning: the extra dry red wine jujube in step 1) after sorting is cleaned again；
Step 3) is impregnated: being put the jujube after cleaning into interlayer steamer, the water of 2-3 times of volume is added, at a temperature of 55-65 DEG C
Heat-insulation soaking 4-5 hours, juice a was filtered out with double-layer leaching net；
Step 4) is steamed solidifying: the jujube raw material after impregnating in step 3) being put into double boiler top layer, bottom aquifer is added 2-3 times
The water of volume carries out steamed and coagulates, and temperature is kept for 75-85 DEG C, steams 3-4 hours, filters out juice b with double-layer leaching net；
Step 5) mixing: the juice a and b that filter out twice are mixed；
Step 6) clarification enzymatic hydrolysis: the mixture of step 5) is put into insulation barrel, the pectase of l%, constant temperature are added in insulation barrel
45 DEG C -55 DEG C, carry out fruit juice enzymatic hydrolysis, time 30min；
Step 7) homogeneous: the juice digested is pumped up into compensating cylinder, enters homogenizer through sterile pipes and carries out homogeneous, adjust
Homogenizer low pressure handwheel and high pressure handwheel make homogenization pressure control in 18-22MPa, and the material after guaranteeing homogeneous is uniform, fine and smooth,
Make the fluid of stable and consistent；
Step 8) filtering: jujube juice after using ultrafiltration will be clarified in step 7) by aperture for the ultrafiltration membrane of 200nm into
Row ultrafiltration removes pulp and impurity in juice；
Step 9) is filling: the jujube juice after ultrafiltration is carried out filling and sealing with automatic filling machine；
Step 10) sterilization: the semi-finished product that filling and sealing is finished are put into sterilization basket, are pushed into horizontal sterilization kettle, carry out 95 DEG C -105
DEG C sterilization, sterilizing time 25min-35min.So far, the preparation process of natural jujube juice is completed.
Preferably, in the step 2, spray cleaning is cleaned and is transmitted in the cleaning of extra dry red wine jujube using drum agitation；The roller
Stirring and washing and transmission spray cleaning include bracket；The bracket is equipped with roller；Throughout through-hole on the roller, roller it is interior
Side wall is equipped with guide plate；The both ends difference feed end and discharge end of the roller；The feed end is equipped with baffle and feed inlet,
The discharge end is free end；A spray tube is run through in the centre of the roller；The outside of the roller is equipped with shield；The shield
Collecting bin is equipped with below cover；The collecting bin is equipped with return pipe；The transmission spray cleaning includes the spray being located on bracket
Drench case；Conveyer belt is equipped in the spraying box；The top of the conveyer belt is equipped with the transfer roller rotate in same direction；The one of the conveyer belt
End extends to the discharge end of roller；The spray tube extends in spraying box.
Preferably, in the step 3), the both ends of interlayer steamer are respectively equipped with jet chimney, by jet chimney in interlayer
Middle cyclic steam heating；A piece of grate plate with holes is equipped in the interlayer steamer.
Compared with prior art, the beneficial effect that the present invention obtains mainly includes but is not limited to the following aspects:
The present invention overcomes traditional jujube inspissated juice, solid content is high, too sticky, should not largely drink, and mouthfeel is bad,
The shortcomings that being not suitable for mass production sale；The present invention is through over cleaning, immersion, mixing, clarification enzymatic hydrolysis, ultrafiltration, high temperature homogeneous, filling
The operating procedures such as dress, sterilization, keep the product sweet mouthfeel made tasty and refreshing, suitable for people of all ages, are easy to save, increase the shelf-life.
Production method of the present invention is easy, easily operated, is suitble to industry mass production；The present invention also improves cleaning process, entirely
Automation procedure, improves efficiency, and cleaning effect is good.
Detailed description of the invention
Fig. 1 is flow diagram of the present invention；
Fig. 2 is cleaning structure schematic diagram of the present invention；
Fig. 3 is steamer structural schematic diagram of the present invention.
In figure: 1. limit 2. feed inlet of slideway, 3. spray tube, 4. baffle, 5. bracket, 6. collecting bin, 7. shields 8. return
14. jet chimney of water pipe 9. roller, 10 guide plate, 11. spraying box, 12. conveyer belt, 13. transfer roller, 15. interlayer steamer 16.
Grate plate.
Specific embodiment
In order to make those skilled in the art better understand the technical solutions in the application, having below in conjunction with the application
Body embodiment more clearly and completely describes the present invention, it is clear that described embodiment is only the application one
Divide embodiment, instead of all the embodiments.Based on the embodiment in the application, those of ordinary skill in the art are not making
Every other embodiment obtained, should fall within the scope of the present invention under the premise of creative work.
Embodiment 1
A kind of pure natural jujube juice is made by following steps:
Step 1) sorting cleaning: sufficiently mature, in beautiful color, the plentiful complete, nothing of selection is gone rotten and the extra dry red wine jujube conduct of pest and disease damage
Raw material fruit is discharged into service sink by raw material, is cleaned up raw material fruit with clear water, is sorted to raw material dry fruit；
Step 2) cleaning: the extra dry red wine jujube in step 1) after sorting is cleaned again；
Step 3) is impregnated: being put the jujube after cleaning into interlayer steamer 15, the water of 2-3 times of volume is added, in 55-65 DEG C of temperature
Lower heat-insulation soaking 4-5 hours filters out juice a with double-layer leaching net；
Step 4) is steamed solidifying: the jujube raw material after impregnating in step 3) being put into double boiler top layer, bottom aquifer is added 2-3 times
The water of volume carries out steamed and coagulates, and temperature is kept for 75-85 DEG C, steams 3-4 hours, filters out juice b with double-layer leaching net；
Step 5) mixing: the juice a and b that filter out twice are mixed；
Step 6) clarification enzymatic hydrolysis: the mixture of step 5) is put into insulation barrel, the pectase (enzyme of 0.l% is added in insulation barrel
Vigor is 5000U/g), 45-55 DEG C of constant temperature, carry out fruit juice enzymatic hydrolysis, time 30min；
Step 7) homogeneous: the juice digested is pumped up into compensating cylinder, enters homogenizer through sterile pipes and carries out homogeneous, adjust
Homogenizer low pressure handwheel and high pressure handwheel make homogenization pressure control in 18-22MPa, and the material after guaranteeing homogeneous is uniform, fine and smooth,
Make the fluid of stable and consistent；
Step 8) filtering: jujube juice after using ultrafiltration will be clarified in step 7) by aperture for the ultrafiltration membrane of 200nm into
Row ultrafiltration removes pulp and impurity in juice；
Step 9) is filling: the jujube juice after ultrafiltration is carried out filling and sealing with automatic filling machine；
Step 10) sterilization: the semi-finished product that filling and sealing is finished are put into sterilization basket, are pushed into horizontal sterilization kettle, carry out 95 DEG C -105
DEG C sterilization, sterilizing time 25min-35min.So far, the preparation process of natural jujube juice is completed.
In the step 2, spray cleaning is cleaned and is transmitted in the cleaning of extra dry red wine jujube using drum agitation；The drum agitation cleaning
It include bracket 5 with transmission spray cleaning；The bracket is equipped with roller 9；On the roller on through-hole, the inner sidewall of roller
Equipped with guide plate 10；The both ends difference feed end and discharge end of the roller；The feed end is equipped with baffle 4 and feed inlet 2, institute
Stating discharge end is free end；A spray tube 3 is run through in the centre of the roller；The outside of the roller is equipped with shield 7；The shield
Collecting bin 6 is equipped with below cover；The collecting bin is equipped with return pipe；The transmission spray cleaning includes the spray being located on bracket
Drench case 11；Conveyer belt 12 is equipped in the spraying box；The top of the conveyer belt is equipped with the transfer roller 13 rotate in same direction；The transmission
One end of band extends to the discharge end of roller；The spray tube extends in spraying box.
The driving motor for driving roller and conveyer belt operation is respectively equipped on the bracket；The bracket is equipped with and is socketed in
The annular stop slideway at roller both ends.
The transfer roller level is located at the 5-10mm above conveyer belt, is not rotated at the same speed in the same direction with conveyer belt；The transfer roller
Surface be equipped with skid resistance strip；The transfer roller is equipped with a plurality of, spacing 40-60mm.
The spray tube sprays in roller for border, sprays vertically downward in spraying box, for the width of corresponding conveyer belt
Degree, spray tube are equipped with a plurality of branch in spraying box, increase projected area.
Extra dry red wine jujube overturns cleaning in roller, and the ground movement facilitated in jujube fold is fallen, and extra dry red wine jujube is last from roller
End is fallen on conveyer belt when falling, and conveyer belt enters spraying box with extra dry red wine jujube, after extra dry red wine jujube touches transfer roller, can be climbed over and be turned
Roller, itself after multiple transfer rollers, allows the multiple faces in border to be cleaned by spray with being flipped.
In the step 3), the both ends of interlayer steamer 15 are respectively equipped with jet chimney 14, through jet chimney in interlayer
Cyclic steam heating；A piece of grate plate 16 with holes is equipped in the interlayer steamer.
Extra dry red wine jujube floats in interlayer steamer, and extra dry red wine jujube is pressed in liquid level hereinafter, completing to impregnate by grate plate.
Embodiment 2
Mouthfeel evaluation, based on 100 points, mouthfeel ideal 80-100 points, mouthfeel is 60-79 parts general, and the poor 0-59 of mouthfeel points；
Comparative example: jujube juice is made using squeeze and filter on the market；
Experimental group: embodiment 1.
Participation evaluation number is 10 people, and men and women randomly selects.Analyses Methods for Sensory Evaluation Results is shown in Table 1.
Table 1
| Personnel | Comparative example | Experimental group |
| Liu (male, 14 years old) | 75 | 85 |
| Zhang (male, 21 years old) | 85 | 95 |
| Liu (male, 33 years old) | 68 | 95 |
| Lee (male, 40 years old) | 80 | 90 |
| Account for certain (male, 55 years old) | 75 | 80 |
| Huang (female, 12 years old) | 80 | 95 |
| Yan (female, 20 years old) | 85 | 90 |
| Sun (female, 28 years old) | 80 | 88 |
| Zhao (female, 39 years old) | 75 | 95 |
| Mr. Wang (female, 51 years old) | 80 | 90 |
Conclusion: it follows that compared with comparative example, jujube juice produced by the present invention is dominant You Shangbiao 1 comprehensively in mouthfeel, and
Much higher than the jujube juice occurred on the market.
Embodiment 3
This product admixes white granulated sugar, Sucralose, steviol glycoside, potassium sorbate, essence and other beverages composition blended fruit juice or mixed
Juice is closed, nutrition is more balanced.
The application overcomes traditional jujube inspissated juice, and solid content is high, too sticky, should not largely drink, mouthfeel
It is bad, be not suitable for the shortcomings that mass production is sold.Through over cleaning, immersion, mixing, clarification, ultrafiltration, high temperature homogeneous, filling and sterilization
Etc. operating procedures, keep the product sweet mouthfeel made tasty and refreshing, it is suitable for people of all ages, be easy to save, increase the shelf-life.Method letter
Just, easily operated, it is suitble to industry mass production.
Listed above is only a part of best specific embodiment of the invention, instead of all the embodiments.Obviously, originally
Invention is not limited to above embodiments, and acceptable there are many deformations.Based on the embodiment in the application, those of ordinary skill in the art
Every other embodiment obtained without making creative work, should fall within the scope of the present invention.
Claims (8)
1. a kind of pure natural jujube juice, which is characterized in that the jujube juice is prepared by following steps:
Step 1) sorting cleaning, step 2) cleaning, step 3) are impregnated, and step 4), which is steamed, coagulates, and step 5) mixing, step 6) clarifies enzyme
Solution, step 7) homogeneous, step 8) filtering, step 9) is filling, step 10) sterilization.
2. jujube juice according to claim 1, which is characterized in that the jujube juice is prepared by following steps:
Step 1) sorting cleaning: sufficiently mature, in beautiful color, the plentiful complete, nothing of selection is gone rotten and the extra dry red wine jujube conduct of pest and disease damage
Raw material fruit is discharged into service sink by raw material, is cleaned up raw material fruit with clear water, is then sorted；
Step 2) cleaning: the extra dry red wine jujube in step 1) after sorting is cleaned again；
Step 3) is impregnated: being put the jujube after cleaning into interlayer steamer, the water of 2-3 times of volume is added, at a temperature of 55-65 DEG C
Heat-insulation soaking 4-5 hours, juice a was filtered out with double-layer leaching net；
Step 4) is steamed solidifying: the jujube raw material after impregnating in step 3) being put into double boiler top layer, bottom aquifer is added 2-3 times
The water of volume carries out steamed and coagulates, and temperature is kept for 75-85 DEG C, steams 3-4 hours, filters out juice b with double-layer leaching net；
Step 5) mixing: the juice a and b that filter out twice are mixed；
Step 6) clarification enzymatic hydrolysis: the mixture of step 5) is put into insulation barrel, the pectase of l%, constant temperature are added in insulation barrel
45-55 DEG C, carry out fruit juice enzymatic hydrolysis, time 30min；
Step 7) homogeneous: the juice digested is pumped up into compensating cylinder, enters homogenizer through sterile pipes and carries out homogeneous, adjust
Homogenizer low pressure handwheel and high pressure handwheel make homogenization pressure control in 18-22MPa, and the material after guaranteeing homogeneous is uniform, fine and smooth,
Make the fluid of stable and consistent；
Step 8) filtering: jujube juice obtained by step 7) is subjected to ultrafiltration by the ultrafiltration membrane that aperture is 200nm, is removed in juice
Pulp and impurity；
Step 9) is filling: the jujube juice after ultrafiltration is carried out filling and sealing with automatic filling machine；
Step 10) sterilization: the semi-finished product that filling and sealing is finished are put into sterilization basket, are pushed into horizontal sterilization kettle, carry out 95-105 DEG C
Sterilization, sterilizing time 25-35min to get.
3. jujube juice according to claim 2, which is characterized in that in the step 2, cleaning using drum agitation cleaning and
Transmission spray cleaning；The drum agitation cleaning and transmission spray cleaning include bracket；The bracket is equipped with roller；The rolling
Throughout through-hole on cylinder, the inner sidewall of roller is equipped with guide plate；The both ends difference feed end and discharge end of the roller；It is described into
Expect that end is equipped with baffle and feed inlet, the discharge end is free end；A spray tube is run through in the centre of the roller；The roller
Outside be equipped with shield；Collecting bin is equipped with below the shield；The collecting bin is equipped with return pipe；The transmission spray is clear
Wash bags include the spraying box being located on bracket；Conveyer belt is equipped in the spraying box；The top of the conveyer belt is equipped with and rotates in same direction
Transfer roller；One end of the conveyer belt extends to the discharge end of roller；The spray tube extends in spraying box.
4. jujube juice according to claim 3, which is characterized in that be respectively equipped on the bracket and drive roller and conveyer belt
The driving motor of operation；The bracket is equipped with the annular stop slideway for being socketed in roller both ends.
5. jujube juice according to claim 3, which is characterized in that the transfer roller level is located at the 5-10mm above conveyer belt
Place, does not rotate at the same speed in the same direction with conveyer belt；The surface of the transfer roller is equipped with skid resistance strip；The transfer roller be equipped with it is a plurality of, spacing is
40-60mm。
6. jujube juice according to claim 3, which is characterized in that the spray tube sprays in roller for border, is spraying
It is sprayed vertically downward in leaching case, for the width of corresponding conveyer belt, spray tube is equipped with a plurality of branch in spraying box, increases jet face
Product.
7. jujube juice according to claim 2, which is characterized in that in the step 3), the both ends of interlayer steamer are set respectively
There is jet chimney, cyclic steam heats in interlayer by jet chimney；A piece of grate plate with holes is equipped in the interlayer steamer.
8. according to claim 1-7 be allowed to one described in jujube juice, which is characterized in that the jujube juice is used to prepare blended fruit juice
Or mixed fruit and vegetable juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910373129.XA CN110012991A (en) | 2019-05-06 | 2019-05-06 | A kind of natural dry blowing jujube juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910373129.XA CN110012991A (en) | 2019-05-06 | 2019-05-06 | A kind of natural dry blowing jujube juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110012991A true CN110012991A (en) | 2019-07-16 |
Family
ID=67193232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910373129.XA Pending CN110012991A (en) | 2019-05-06 | 2019-05-06 | A kind of natural dry blowing jujube juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110012991A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450338A (en) * | 2020-11-18 | 2021-03-09 | 贺得辉 | Red date juice and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987482A (en) * | 2012-11-29 | 2013-03-27 | 新疆天海绿洲农业科技股份有限公司 | Concentrated red date juice and preparation method thereof |
| CN204653578U (en) * | 2015-04-30 | 2015-09-23 | 江苏奥斯忒食品有限公司 | A kind of bubble red date container |
| CN207040810U (en) * | 2017-05-24 | 2018-02-27 | 新疆东川斯玛果业有限公司 | Jujube surface cleaning production line |
| CN108813239A (en) * | 2018-06-08 | 2018-11-16 | 唐山蓝猫饮品集团有限公司 | A kind of Wild jujube dry fruit Low Temperature Steam leach extraction method, device and its Wild Jujube Juice |
| CN109043611A (en) * | 2018-08-28 | 2018-12-21 | 贵州宏财聚农投资有限责任公司 | A kind of de- thorn cleaning system of Rosa roxburghii Tratt |
-
2019
- 2019-05-06 CN CN201910373129.XA patent/CN110012991A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987482A (en) * | 2012-11-29 | 2013-03-27 | 新疆天海绿洲农业科技股份有限公司 | Concentrated red date juice and preparation method thereof |
| CN204653578U (en) * | 2015-04-30 | 2015-09-23 | 江苏奥斯忒食品有限公司 | A kind of bubble red date container |
| CN207040810U (en) * | 2017-05-24 | 2018-02-27 | 新疆东川斯玛果业有限公司 | Jujube surface cleaning production line |
| CN108813239A (en) * | 2018-06-08 | 2018-11-16 | 唐山蓝猫饮品集团有限公司 | A kind of Wild jujube dry fruit Low Temperature Steam leach extraction method, device and its Wild Jujube Juice |
| CN109043611A (en) * | 2018-08-28 | 2018-12-21 | 贵州宏财聚农投资有限责任公司 | A kind of de- thorn cleaning system of Rosa roxburghii Tratt |
Non-Patent Citations (1)
| Title |
|---|
| 翟嘉: "《宝宝辅食怎么吃》", 31 January 2017, 山西科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450338A (en) * | 2020-11-18 | 2021-03-09 | 贺得辉 | Red date juice and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106721717B (en) | A preparation method of fructus Jujubae juice or fructus Jujubae concentrated clear juice containing high water soluble dietary fiber | |
| CN101601487B (en) | Shellfish protein beverage and preparation method thereof | |
| CN104489801B (en) | The preparation method of one seaweed health drink | |
| CN106520452A (en) | Health-maintaining alcoholic drink mixed with fruit juice containing momordica grosvenori swingle and roxburgh rose and preparation method of health-maintaining alcoholic drink mixed with fruit juice | |
| CN101965980A (en) | Solid chrysanthemum malt extract and preparation method thereof | |
| CN101579135A (en) | Processing technology for raspberry juice and beverage and product thereof | |
| CN105176747A (en) | Novel brewing process for sweet osmanthus rice wine | |
| CN108112847A (en) | A kind of preparation method of mulberry juice | |
| CN110012991A (en) | A kind of natural dry blowing jujube juice and preparation method thereof | |
| CN103146562A (en) | Processing technology for red bayberry vinegar | |
| CN105124689A (en) | Processing method and application of carmine red radish condensed juice products | |
| CN109182074B (en) | Method for simultaneously producing raw vinegar and pectin by using mango peel | |
| CN104489820A (en) | Method for preparing dragon fruit liquid | |
| CN102038258B (en) | Fresh ground juice product and preparation method thereof | |
| CN105670872A (en) | Directly brewed health fresh purple sweet potato wine and production process therefor | |
| CN109527304A (en) | A kind of preparation method of fructus lycii concentration Normal juice | |
| CN109156781A (en) | A kind of peach gum fruity sauce and preparation method thereof | |
| CN102273702A (en) | White ginseng-apple vinegar beverage and its preparation method | |
| CN103829320B (en) | A kind of pears, bean sprouts composite beverage and preparation method thereof | |
| CN101347255B (en) | Kudzu root drink and preparation method and equipment | |
| CN109198328B (en) | Potentilla anserina juice beverage and production process thereof | |
| WO2020253232A1 (en) | Citrus piece processing method directly utilizing acid-alkali process water | |
| CN111000094A (en) | Preparation method of burdock cordyceps flower compound health-care beverage | |
| CN105054165A (en) | Sophora flower-bud beverage capable of refreshing and relieving summer heat and preparation method of sophora flower-bud beverage | |
| AU2021102297A4 (en) | A production method of liquid brown sugar with sugarcane as raw material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190716 |