CN110024928A - A kind of jujube beverage and its preparation process - Google Patents
A kind of jujube beverage and its preparation process Download PDFInfo
- Publication number
- CN110024928A CN110024928A CN201910483180.6A CN201910483180A CN110024928A CN 110024928 A CN110024928 A CN 110024928A CN 201910483180 A CN201910483180 A CN 201910483180A CN 110024928 A CN110024928 A CN 110024928A
- Authority
- CN
- China
- Prior art keywords
- jujube
- beverage
- baking
- parts
- beverage according
- Prior art date
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 108090000790 Enzymes Proteins 0.000 claims abstract description 25
- 102000004190 Enzymes Human genes 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 24
- 235000020418 red date juice Nutrition 0.000 claims abstract description 22
- 230000008569 process Effects 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 241001247821 Ziziphus Species 0.000 claims abstract 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 229940088598 enzyme Drugs 0.000 claims description 23
- 235000003599 food sweetener Nutrition 0.000 claims description 17
- 239000003765 sweetening agent Substances 0.000 claims description 17
- 150000001875 compounds Chemical class 0.000 claims description 14
- 239000003381 stabilizer Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 7
- 244000104547 Ziziphus oenoplia Species 0.000 claims description 6
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 6
- 235000020095 red wine Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 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 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
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- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 238000012859 sterile filling Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 4
- 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 4
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
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- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 150000005846 sugar alcohols Chemical class 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 8
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- 235000016709 nutrition Nutrition 0.000 abstract description 7
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- 239000000126 substance Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 230000005714 functional activity Effects 0.000 abstract description 3
- 230000001151 other effect Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 235000021022 fresh fruits Nutrition 0.000 abstract description 2
- 230000007062 hydrolysis Effects 0.000 abstract description 2
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 70
- 238000012360 testing method Methods 0.000 description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 235000021424 Jujube vinegar Nutrition 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000845 maltitol Substances 0.000 description 4
- 235000010449 maltitol Nutrition 0.000 description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 4
- 229940035436 maltitol Drugs 0.000 description 4
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- 238000007254 oxidation reaction Methods 0.000 description 4
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- 230000001953 sensory effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000001228 trophic effect Effects 0.000 description 3
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 230000007760 free radical scavenging Effects 0.000 description 2
- 230000007674 genetic toxicity Effects 0.000 description 2
- 231100000025 genetic toxicology Toxicity 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 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
- 244000144730 Amygdalus persica Species 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 229910052684 Cerium Inorganic materials 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000219100 Rhamnaceae Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 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
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 231100000460 acute oral toxicity Toxicity 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 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
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- ZMIGMASIKSOYAM-UHFFFAOYSA-N cerium Chemical compound [Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce][Ce] ZMIGMASIKSOYAM-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 231100000682 maximum tolerated dose Toxicity 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000350 mutagenesis Toxicity 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 244000309459 oncolytic virus Species 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 231100000820 toxicity test Toxicity 0.000 description 1
- 238000009602 toxicology test Methods 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of jujube beverage and its preparation processes, belong to technical field of food biotechnology.The present invention uses low-temperature bake jujube meat for main material, and not only just, burnt odor is strong, and entrance is sweeter for taste more alcohol；The present invention uses the process program of complex enzyme hydrolysis, functional activity substance in jujube juice can not only more leached into beverage, and the modifying function for passing through enzyme preparation, improve the content of soluble dietary fiber in product, the more health-care efficacies of beverage and nutritive value are imparted, makes product that there is rich in nutrition, nourishing blood and tranquilization, toxin expelling nourishing the liver, cancer-resisting and beauty care and other effects.Meanwhile it is longer as the holding time of main material to toast jujube meat, and is easy to the storage of raw material, solves that fresh fruit is perishable, is not easy the technical bottleneck of preservation for a long time.Present invention process preparation method is simple, and use is safe, has no toxic side effect, and production cost is low, is convenient for large-scale promotion application.
Description
Technical field
It is especially a kind of that baking jujube beverage is prepared using enzymatic isolation method the present invention relates to a kind of jujube beverage and its preparation process
Preparation process belongs to technical field of food biotechnology.
Background technique
Jujube is China's local product fruits, is the ripening fruits of Rhamnaceae jujube.It and peach, Lee, chestnut, apricot and referred to as ancient times
Five fruits.The history of jujube is very long, there is more than 3000 years cultivation histories.Jujube has very high nutritive value, and is first-class nourishing
Food is known as the title of woody grain in China;Jujube tree whole body is treasured, and in addition to jujube fruit edible, medicinal, the leaf of jujube tree is hung, skin, water
There is anti-inflammatory containing vitamin, tanning substance, tannin, jujube acid and microelements, the fabricated product such as iron, zinc, cerium respectively, purify the blood, live
The effect of blood can be used to adjust staple food.Civil is even more using jujube as benefit fruit, it is believed that is the good merchantable brand of tonifying Qi.It is rich in
Sugar, fat, good protein, vitamin A, B1、B2, C, PP and alkaloid, Flavonoid substances, also contain calcium, phosphorus, iron, magnesium, potassium
Equal microelements.Jujube has very high practical value in traditional Chinese medicine, due to its have nourishing blood and tranquilization, spleen benefiting and stimulating the appetite, protect liver beauty treatment, in
It is for thousands of years just always most commonly seen Chinese medicine with the tonic effects such as hundred medicines, oncolytic virus tonifying Qi salubrity.
Date juice beverage jujube is aromatic strongly fragrant, pure and mild pleasant, soft tasty and refreshing, long times of aftertaste, often drinks jujube juice and has the nourishing that keeps fit and healthy
The effect of appearance, the history of development and the production only 10 years or so of date juice beverage class product, but it have developed rapidly, with to jujube
Nutrition and pharmaceutical value further investigation, people are to more and more interested as beverage made of raw material using jujube.Patent
201810986204.5 disclose a kind of fresh dates juice beverage, are prepared by the raw material of following important component percentage: Compound-acid
Taste agent 0.2-0.3%, honey 8-15%, jujube juice 25-35%, white sugar 5-15%, pectin 0.16-1%, dark plum 10-15% and
Excess water；Patent 2018104921206 discloses the production method of a kind jujube vinegar beverage, preparation, health including jujube juice
The preparation of particle, adjusts sugared concentration, alcoholic fermentation at the preparation of pressure-sensitive sweet taste particle: using closed fermentation method, acetic acid bacteria fermentation, mistake
Filter, is sterilized at allotment, is added to nutrition particle in the jujube vinegar beverage of the invention, the nutritive loss supplemented with jujube in process,
And joined Radix Glycyrrhizae, keep jujube vinegar beverage flavor softer, avoids taste after occurring after drink from turning sour and dry throat, jujube vinegar of the invention
Beverage joined alleviation pungent taste particle and the pungent taste of jujube vinegar beverage be effectively relieved, to keep beverage mouthfeel preferable.
It was found that it is raw material that current jujube beverage, which mainly utilizes fresh dates juice, but that there are storage times is short, at high cost for fresh dates
Etc. drawbacks, China's fresh dates are every year because the quantity for loss of rotting is up to 20%~30% at present, therefore select new processing technology, raising
The nutritional quality of jujube beverage, and the technology drawback that fresh dates utilize can be taken and be of great significance.Patent 201811275533 discloses
A kind of baking red date drink and preparation method thereof, but its use baking after prepare then technique that slurries filter, be difficult maximum journey
Degree retains the trophic function active constituent in jujube.The quasi- one kind that provides of the present invention utmostly retains trophic function in morning in the beverage
Active constituent, the positive burnt odor of product taste alcohol are strong, and the raw material holding time is long, easily stored jujube beverage preparation process, meet
The demand of Market Consumer and the needs of industrial upgrading development.
Summary of the invention
In order to overcome the above-mentioned deficiencies of the prior art, the present invention provides a kind of jujube beverage and its preparation process, to solve
The technical issues of include: that (1) solves date juice beverage raw material fresh dates and is not easy the technological deficiency stored, extend the preservation of jujube juice raw material
Phase reduces and saves cost；(2) a kind of neutraceutical active ingredients rich content is provided, rich in nutrition, toxin expelling nourishing the liver, is prevented nourishing blood and tranquilization
The good jujube beverage of cancer anticancer and beauty care and other effects；(3) the functional active components extraction and application rate and antioxygen of jujube beverage are improved
Change ability.
The present invention is achieved through the following technical solutions above-mentioned technical effect:
A kind of jujube beverage, it is characterised in that the jujube beverage is to be prepared using baking red date as raw materials, and pass through complex enzyme biology
Enzymolysis process improves the recovery rate of active constituent in jujube, and wherein complex enzyme includes cellulase and pectase.
The preparation process of above-mentioned baking jujube are as follows: will be enucleated after the cleaning of high-quality extra dry red wine jujube and drying, by the jujube after cleaning
Be put into baking oven and toast 1h at 60 DEG C of constant temperature, then be warming up to 90 DEG C of baking 20min, until slightly to issue roasting fragrant for jujube, fructus corni knit tightly for
Only.
The additive amount mass ratio of above-mentioned complex enzyme cellulase and pectase is 2:3.
Above-mentioned biological enzymolysis specifically comprises the processes of: by baking jujube stoning, it is broken to be put in addition little water in crusher；It is broken
3 times of pure water is added after the completion of broken, complex enzyme is then added, enzyme concentration is 0.2%~0.5%, is controlled under the conditions of 40~60 DEG C
2~3h of temperature enzymatic hydrolysis；It is filtered to remove filter residue after enzymatic hydrolysis and prepares baking jujube juice.
Preferably, above-mentioned biological enzymolysis technique carries out under ultrasonic wave subsidiary conditions, ultrasonic power 400W.
A kind of jujube beverage, it is characterised in that the raw material of the jujube beverage in parts by mass include: baking jujube juice 10~
15 parts, 0.2~0.5 part of compound stabilizer, 1~3 part of sweetener, 0.2~0.3 part of citric acid, 80~90 parts of water.
Optimal, a kind of jujube beverage, it is characterised in that the raw material of the jujube beverage includes: baking jujube in parts by mass
12 parts of juice, 0.3 part of compound stabilizer, 2 parts of sweetener, 0.3 part of citric acid, 86 parts of water.
Further, above-mentioned compound stabilizer be sodium carboxymethylcellulose, sodium alginate mixture, mass ratio 1:
2。
Further, above-mentioned sweetener is one of rock sugar, xylitol, maltitol and isomalto-oligosaccharide or several
The mixture of kind.
The present invention also provides a kind of preparation process of jujube beverage, specific steps include:
(1) it mixes: baking jujube juice, compound stabilizer, sweetener, citric acid, water is mixed in proportion；
(2) homogenization homogeneous: is carried out in homogenizer；
(3) it sterilizes: using 95 DEG C, 20min boiling water process for sterilizing sterilizes；
(4) it sterile filling: aseptically carries out filling up to jujube beverage.
The present invention provides a kind of jujube beverage, and the toxicology test and safety evaluatio of jujube beverage are carried out by animal experiment.
Chmice acute Oral toxicity test result shows that this jujube beverage is greater than high dose group to the oral maximum tolerated dose of chmice acute
75mg/kg•bw；Two test results of genetic toxicity test mouse marrow cell micro nuclear test and mouse inbred strain are
Feminine gender shows the jujube beverage without mutagenesis；By rat 30d feeding trial it is found that rat sign behavior is normal, posture is good for
The also variation without exception of health, blood and blood parameters, therefore the dosage (150 times of human body recommended amounts) of 75mg/kg bw belongs to
Safe dose；Genetic toxicity test and rat 30d feeding trial result are feminine gender, it is thus determined that this jujube beverage category non-toxic type is eaten
Product, people can be with safe and secure edible.
The present invention provides a kind of jujube beverage and its preparation process, compared with prior art, has following significant advantage:
(1) the baking red date drink that the present invention uses baking jujube meat to prepare for main material, not only just, burnt odor is dense for taste more alcohol
Strong, entrance is sweeter, after drink be even more lingering fragrance more than hide it is without cease, more than the red date drink quality mouthfeel for directly smashing preparation with extra dry red wine jujube
Deng all more preferable, the nutritive value of jujube is maintained, there is rich in nutrition, nourishing blood and tranquilization, toxin expelling nourishing the liver, cancer-resisting and is supported
Face skin care and other effects: in addition, baking jujube meat is longer as the holding time of main material, and it is easy to the storage of raw material, solves
Fresh fruit is perishable, is not easy the technical bottleneck saved for a long time；
(2) present invention uses the technique of low-temperature bake, not only the moisture in fresh dates can be made to steam, but also in survivable jujube
The functional activities substance such as polysaccharide, vitamin；Significantly the present invention uses the process program of complex enzyme hydrolysis, can not only make
Functional activity substance in jujube juice more leaches into beverage, improves the trophic function activity of jujube beverage, and passes through enzyme system
The modifying function of agent improves the content of soluble dietary fiber in product, imparts the more health-care efficacies of beverage and nutrition
Value；
(3) the present invention provides a kind of techniques in resource utilization jujube, the experimental results showed that the solubility of product of the present invention is solid
Shape object content and total antioxidant capacity are significantly higher than at present report level, obvious technical effects.
(4) present invention process preparation method is simple, and use is safe, has no toxic side effect, and production cost is low, is convenient for scale
It promotes and applies.
Specific embodiment
Embodiment 1
A kind of jujube beverage, is made by the steps:
(1) jujube toasts: will be enucleated after the cleaning of high-quality extra dry red wine jujube and drying, the jujube after cleaning is put into 60 DEG C of constant temperature in baking oven
Lower baking 1h, then 90 DEG C of baking 20min are warming up to, until jujube slightly issues roasting perfume, until fructus corni is knitted tightly；
(2) by baking jujube stoning, it is broken biological enzymolysis: to be put in addition little water in crusher；3 times are added after the completion of broken
Then complex enzyme is added in pure water, enzyme concentration is 0.2%~0.5%, and temperature control digests 2~3h under the conditions of 40~60 DEG C；After enzymatic hydrolysis
It is filtered to remove filter residue and prepares baking jujube juice；Mixture of the complex enzyme for cellulase and pectase, mass ratio 2:
3；Biological enzymolysis technique carries out under ultrasonic wave subsidiary conditions, ultrasonic power 400W；
(3) it mixes: by baking jujube juice, compound stabilizer, sweetener, citric acid, water by baking 12 parts of jujube juice, stable composition
86 parts of 0.3 part of agent, 2 parts of sweetener, 0.3 part of citric acid, water ratios are uniformly mixed；The compound stabilizer is carboxymethyl cellulose
The mixture of sodium, sodium alginate, mass ratio 1:2；The sweetener is maltitol；
(4) homogenization homogeneous: is carried out in homogenizer；
(5) it sterilizes: using 95 DEG C, 20min boiling water process for sterilizing sterilizes；
(6) it sterile filling: aseptically carries out filling up to jujube beverage.
Embodiment 2
A kind of jujube beverage, is made by the steps:
(1) jujube toasts: will be enucleated after the cleaning of high-quality extra dry red wine jujube and drying, the jujube after cleaning is put into 60 DEG C of constant temperature in baking oven
Lower baking 1h, then 90 DEG C of baking 20min are warming up to, until jujube slightly issues roasting perfume, until fructus corni is knitted tightly；
(2) by baking jujube stoning, it is broken biological enzymolysis: to be put in addition little water in crusher；3 times are added after the completion of broken
Then complex enzyme is added in pure water, enzyme concentration is 0.2%~0.5%, and temperature control digests 2~3h under the conditions of 40~60 DEG C；After enzymatic hydrolysis
It is filtered to remove filter residue and prepares baking jujube juice；Mixture of the complex enzyme for cellulase and pectase, mass ratio 2:
3；Biological enzymolysis technique carries out under ultrasonic wave subsidiary conditions, ultrasonic power 400W；
(3) it mixes: by baking jujube juice, compound stabilizer, sweetener, citric acid, water by baking 10 parts of jujube juice, stable composition
90 parts of 0.5 part of agent, 3 parts of sweetener, 0.3 part of citric acid, water ratios are uniformly mixed；The compound stabilizer is carboxymethyl cellulose
The mixture of sodium, sodium alginate, mass ratio 1:2；The sweetener is maltitol；
(4) homogenization homogeneous: is carried out in homogenizer；
(5) it sterilizes: using 95 DEG C, 20min boiling water process for sterilizing sterilizes；
(6) it sterile filling: aseptically carries out filling up to jujube beverage.
Embodiment 3
A kind of jujube beverage, is made by the steps:
(1) jujube toasts: will be enucleated after the cleaning of high-quality extra dry red wine jujube and drying, the jujube after cleaning is put into 60 DEG C of constant temperature in baking oven
Lower baking 1h, then 90 DEG C of baking 20min are warming up to, until jujube slightly issues roasting perfume, until fructus corni is knitted tightly；
(2) by baking jujube stoning, it is broken biological enzymolysis: to be put in addition little water in crusher；3 times are added after the completion of broken
Then complex enzyme is added in pure water, enzyme concentration is 0.2%~0.5%, and temperature control digests 2~3h under the conditions of 40~60 DEG C；After enzymatic hydrolysis
It is filtered to remove filter residue and prepares baking jujube juice；Mixture of the complex enzyme for cellulase and pectase, mass ratio 2:
3；Biological enzymolysis technique carries out under ultrasonic wave subsidiary conditions, ultrasonic power 400W；
(3) it mixes: by baking jujube juice, compound stabilizer, sweetener, citric acid, water by baking 15 parts of jujube juice, stable composition
80 parts of 0.2 part of agent, 1 part of sweetener, 0.2 part of citric acid, water ratios are uniformly mixed；The compound stabilizer is carboxymethyl cellulose
The mixture of sodium, sodium alginate, mass ratio 1:2；The sweetener is maltitol；
(4) homogenization homogeneous: is carried out in homogenizer；
(5) it sterilizes: using 95 DEG C, 20min boiling water process for sterilizing sterilizes；
(6) it sterile filling: aseptically carries out filling up to jujube beverage.
Embodiment 4
Test grouping: test is divided into 7 groups, and respectively (patent of invention 201811275533 is tested for embodiment 1-3 group, 1 group of control
Group), 2 groups of control (complex enzyme only cellulase, remaining preparation process is with embodiment 1), (complex enzyme contains only pectin for 3 groups of control
Enzyme, remaining preparation process is with embodiment 1), 4 groups of control (is free of biological enzymolysis technique, remaining is with embodiment 1)；Each test group 3
A repetition
Beverage sensory evaluation method: 100 people are selected as a sample at random, one group of every 10 people is divided into 10 groups, and decibel is to test
Group carries out the evaluation marking (full marks 10 divide) that gas is hidden with mouthfeel and last results of sensory evaluation is carried out Macro or mass analysis；
Determination oxidative: referring to " ultrasound assisted extraction and its Study of Antioxidation of flavonoid of the peel of pomelo " described sides such as Wu Qiongying
Method；
Test result is as follows:
| Index | Sensory evaluation | Soluble solid content (%) | DPPH free radical scavenging activity/(mg/100mL) | ABTS free radical scavenging activity/(mg/100mL) |
| 1 test group of embodiment | 9.7±0.21 | 15.76±0.85 | 77.12±1.23 | 55.37±1.02 |
| 2 test group of embodiment | 8.5±0.16 | 14.93±0.97 | 74.23±1.75 | 53.08±1.88 |
| 3 test group of embodiment | 8.9±0.18 | 15.11±0.86 | 76.02±1.59 | 52.48±1.37 |
| Compare 1 group | 9.1±0.26 | 12.77±1.03 | 51.07±1.87 | 40.26±0.96 |
| Compare 2 groups | 8.8±0.28 | 12.53±0.88 | 62.36±1.48 | 48.29±1.41 |
| Compare 3 groups | 9.0±0.16 | 13.02±0.57 | 65.87±1.78 | 50.76±1.29 |
| Compare 4 groups | 8.7±0.27 | 11.08±0.78 | 55.53±1.43 | 44.54±1.09 |
Above-mentioned test result shows that the application jujube beverage has preferable mouthfeel and smell, on soluble solid content is significant
It rises, oxidation resistance is stronger.It is comprehensively compared, embodiment 1 is preferred embodiment.Further analysis, jujube beverage raw material are matched
It compares the sensory evaluation led to be affected, but not significant to product soluble solid content and oxidation resistance difference.It is right
More good in taste than in file 1, soluble solid content is placed in the middle, but oxidation resistance is told somebody what one's real intentions are, and analysis reason may be that high pressure is long
Caused by time sterilizing causes functional active components to inactivate.Processing technology has a certain impact to the sense organ tool of product, but difference is not
Significantly；Influence of the processing technology to soluble solid content and oxidation resistance is significant (P < 0.01), cellulase and pectin
Synergistic effect between enzyme achieves the technical effect of " 1+1 > 2 ".
The above examples are only used to illustrate the technical scheme of the present invention, rather than is limited；Although referring to aforementioned reality
It applies example to be described in detail to by invention, but for those of ordinary skill in the art, it still can be to aforementioned reality
Technical solution documented by example is applied to modify or equivalent replacement of some of the technical features；And to these modifications
Or replacement, the spirit and scope for claimed technical solution of the invention that it does not separate the essence of the corresponding technical solution.
Claims (10)
1. a kind of jujube beverage, it is characterised in that the jujube beverage is to be prepared using baking red date as raw materials, and pass through complex enzyme life
Object enzymolysis process improves the recovery rate of active constituent in jujube, and wherein complex enzyme includes cellulase and pectase.
2. a kind of jujube beverage according to claim 1, it is characterised in that the preparation process of the baking jujube are as follows: will be high-quality
It is enucleated after the cleaning of extra dry red wine jujube and drying, the jujube after cleaning is put into baking oven at 60 DEG C of constant temperature and toasts 1h, then is warming up to 90 DEG C
20min is toasted, until jujube slightly issues roasting perfume, until fructus corni is knitted tightly.
3. a kind of jujube beverage according to claim 1, it is characterised in that the complex enzyme cellulase and pectase
Additive amount mass ratio is 2:3.
4. a kind of jujube beverage according to claim 1, it is characterised in that the biological enzymolysis specifically comprises the processes of: will toast
It is broken to be put in addition little water in crusher for jujube stoning；3 times of pure water is added after the completion of broken, complex enzyme is then added,
Enzyme concentration is 0.2%~0.5%, and temperature control digests 2~3h under the conditions of 40~60 DEG C；It is filtered to remove filter residue after enzymatic hydrolysis and prepares baking
Jujube juice.
5. a kind of jujube beverage according to claim 4, it is characterised in that the enzymolysis process is under ultrasonic wave subsidiary conditions
It carries out, ultrasonic power 400W.
6. a kind of jujube beverage according to claim 1, it is characterised in that the raw material of the jujube beverage wraps in parts by mass
It includes: baking 10~15 parts of jujube juice, 0.2~0.5 part of compound stabilizer, 1~3 part of sweetener, 0.2~0.3 part of citric acid, water 80
~90 parts.
7. a kind of jujube beverage according to claim 1, it is characterised in that the raw material of the jujube beverage wraps in parts by mass
It includes: baking 12 parts of jujube juice, 0.3 part of compound stabilizer, 2 parts of sweetener, 0.3 part of citric acid, 86 parts of water.
8. a kind of jujube beverage according to claim 6 or 7, it is characterised in that the compound stabilizer is carboxymethyl cellulose
The mixture of sodium, sodium alginate, mass ratio 1:2.
9. a kind of jujube beverage according to claim 6 or 7, it is characterised in that the sweetener is rock sugar, xylitol, wheat
The mixture of one or more of bud sugar alcohol and isomalto-oligosaccharide.
10. a kind of jujube beverage according to claim 1, it is characterised in that the preparation process specific steps packet of the jujube beverage
It includes:
(1) it mixes: baking jujube juice, compound stabilizer, sweetener, citric acid, water is mixed in proportion；
(2) homogenization homogeneous: is carried out in homogenizer；
(3) it sterilizes: using 95 DEG C, 20min boiling water process for sterilizing sterilizes；
(4) it sterile filling: aseptically carries out filling up to jujube beverage.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111000012A (en) * | 2019-12-26 | 2020-04-14 | 梁新中 | Preparation method of red dates in red date tea beverage |
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2019
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| CN106721717A (en) * | 2016-12-12 | 2017-05-31 | 山东大学 | A kind of preparation technology containing highly-water-soluble dietary fiber jujube juice or red date concentrated clear juice |
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