CN110101040A - A kind of preparation method of the instant lyophilized powder of red bayberry - Google Patents
A kind of preparation method of the instant lyophilized powder of red bayberry Download PDFInfo
- Publication number
- CN110101040A CN110101040A CN201811608513.5A CN201811608513A CN110101040A CN 110101040 A CN110101040 A CN 110101040A CN 201811608513 A CN201811608513 A CN 201811608513A CN 110101040 A CN110101040 A CN 110101040A
- Authority
- CN
- China
- Prior art keywords
- red bayberry
- full fruit
- freeze
- ruba marc
- myrica ruba
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- 244000132436 Myrica rubra Species 0.000 title claims abstract description 113
- 239000008176 lyophilized powder Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000219433 Myrica Species 0.000 claims abstract description 43
- 241000709400 Ruba Species 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 39
- 238000012545 processing Methods 0.000 claims abstract description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000004108 freeze drying Methods 0.000 claims abstract description 6
- 238000004321 preservation Methods 0.000 claims abstract description 6
- 235000007270 Gaultheria hispida Nutrition 0.000 claims abstract description 5
- 235000009134 Myrica cerifera Nutrition 0.000 claims abstract description 5
- 244000269152 Myrica pensylvanica Species 0.000 claims abstract description 5
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract 2
- 239000000047 product Substances 0.000 claims description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 229940126670 AB-836 Drugs 0.000 claims description 11
- 235000007652 Arbutus Nutrition 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 108010087005 glusulase Proteins 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000002525 ultrasonication Methods 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 241000255581 Drosophila <fruit fly, genus> Species 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 2
- 230000036387 respiratory rate Effects 0.000 claims description 2
- 238000009210 therapy by ultrasound Methods 0.000 claims description 2
- 240000008327 Arbutus unedo Species 0.000 claims 2
- 241000237858 Gastropoda Species 0.000 claims 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 229910052760 oxygen Inorganic materials 0.000 claims 1
- 239000001301 oxygen Substances 0.000 claims 1
- 238000007873 sieving Methods 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 8
- 230000001954 sterilising effect Effects 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 6
- 238000009835 boiling Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000012141 concentrate Substances 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 239000002420 orchard Substances 0.000 abstract 1
- 230000008092 positive effect Effects 0.000 abstract 1
- 230000036642 wellbeing Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 20
- 241000722814 Arbutus Species 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 229930002877 anthocyanin Natural products 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 3
- 239000004410 anthocyanin Substances 0.000 description 3
- 150000004636 anthocyanins Chemical class 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000219000 Populus Species 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 235000008375 Decussocarpus nagi Nutrition 0.000 description 1
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 description 1
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 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 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000014631 Myrica rubra Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000002361 compost Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000000247 postprecipitation Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 239000002699 waste material 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L5/51—Concentration
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation methods of instant lyophilized waxberry powder, mainly comprise the steps that the pretreatment of the full fruit of (1) red bayberry；(2) surface disinfection of the full fruit of red bayberry；(3) squeezing of red bayberry juice；(4) break process of myrica ruba marc；(5) enzymolysis processing of myrica ruba marc；(6) vacuum concentration of the full fruit extracting solution of red bayberry；(7) freeze-drying of the full fruit concentrate of red bayberry；(8) ultraviolet-sterilization, sealing room temperature are protected from light drying preservation to get finished product.Present invention joint uses non-thermal sterilization, biological enzymolysis and Vacuum Freezing & Drying Technology, the full fruit of red bayberry is processed into the instant lyophilized powder of red bayberry, red bayberry comprehensive utilization ratio can be improved to 80%~95%, and its freeze-dried powder dissolubility is good, Instant Drinks are convenient, and maintain the nutritional ingredient of red bayberry and natural flavour mountaineous, it is product cold boiling water instant-drink, Portable belt, easy to maintain, to abundant red bayberry deep processed product type, red bayberry industrialization bottleneck problem is cracked, improves orchard worker's economic well-being of workers and staff and have positive effect.
Description
Technical field
The invention belongs to food processing technology fields, specifically relate to a kind of preparation method of instant lyophilized powder of red bayberry.
Background technique
Red bayberry (Myrica rubra Siebold et Zuccarini) is Myruca ceas Myrica(Myrica) fruit, main in China
Be distributed in the ground such as Zhejiang, Hunan, Guangdong, Guangxi, Guizhou, the planted area in China account for the 98.5% of the total planted area in the world with
On.Waxberry fruit meat thickness juice is more, and sour and sweet palatability is with rich flavor, the functionality such as red bayberry anthocyanin rich in, total phenol, flavones
Substance has very high medicinal and healthy nutritive value, has antibacterial, prevents constipation, loss of appetite, antidiarrheal and other effects, simultaneously
Also there is certain curative effect to hypertension, cardiovascular disease etc., it is very popular.But Waxberry fruit soft and succulency, exocarp
It is very thin, columnar protrusions are vulnerable, belong to the stronger fruit of respiration, and seasonal is strong, storage property is poor, it is easy to rot become
Matter is unfavorable for storing and transport, therefore has saying for " one spoiled, changes colour for 2nd, and three rotten ".With the increasing year by year of red bayberry yield
Add, fresh fruit listing phase and sales range are extremely restricted, and the situation for eating surplus raw is more obvious, and drink is processed into fresh fruit juicing
Product are one of the effective ways of red bayberry exploitation, but because of the restriction of property of raw material and processing technology, meeting in red bayberry juice process
20%~25% processing byproduct is generated, in the actual production process, red bayberry juice processing byproduct or directly discarding suppression
Or as biological compost or it is used as animal and fowl fodder raw material, higher value application degree is not high, serious waste of resources.Therefore, it finds
Red bayberry fruit higher value application technical research and product development all have significance.
The prior art is only limitted to the deep processing of red bayberry red bayberry is made in the simple freeze-dried, disintegrating process of new arbutus
Dry powder, to be convenient to transport and save, but the effective component in red bayberry is still in plant tissue cell's wall, without sufficiently molten
It solves or extracts, so that waxberry powder is not easy to absorb, eats and flavor effect is not satisfactory.Therefore, it need to be used when reconstituting higher
Temperature warm water degree, need to separately be sufficiently stirred effectively to dissolve, and bring inconvenience to consumer, furthermore, products obtained therefrom is processed,
The original nutritional ingredient of red bayberry and natural flavour mountaineous loss are serious.Instant powder be a kind of collection convenience, pure natural property, compound nutritional,
It is easy to be stored in integrated health food, instant-drink adapts to current people's high efficiency, allegro living needs, but at present
Preparation research about red bayberry instant powder is few.Ling Xuemu et al. discloses a kind of " production method of the instant lyophilized powder of red bayberry (public affairs
The number of opening: 106418102 A of CN) ", method involved in this patent is to clean up fresh red bayberry, then deseeding uses chlorine
Change sodium and disodium ethylene diamine tetraacetate colour protecting liquid impregnates, stoning, then carry out juicing enzymatic hydrolysis, freeze-drying, is related to chemical method
Color protection can destroy the flavor of red bayberry itself, and raw material availability is not high, using less during actual processing.Therefore, research with
Develop that a kind of raw material recovery rate is high and the technique of the red bayberry freeze-dried powder that is easily soluble in cold boiling water, the development to red bayberry industry is promoted,
The efficient utilization of especially current enterprise red bayberry juice processing byproduct will be of great significance.
Summary of the invention
For the stability for the anthocyanin degradation isoreactivity ingredient for overcoming new arbutus to occur, after solving cranberry juice appearance
Continuous sedimentation problem, the invention proposes a kind of comprehensive using non-thermal sterilization technology, biological enzymolysis technology and vacuum freeze drying skill
Art prepared using the full fruit of red bayberry (stoning) easily reconstitute, features good taste, nutrient component damages it is few, easy to carry, lower production costs
The method of red bayberry freeze-dried instant powder.
In order to achieve the above object, technical solution provided by the invention are as follows:
A kind of preparation method of the instant lyophilized powder of red bayberry, which is characterized in that the described method comprises the following steps:
(1) pretreatment of the full fruit of red bayberry: screening no disease and pests harm and the new arbutus having no mechanical damage are impregnated with clear water, are washed
1~2h of immersion in 0.9% sodium chloride solution is placed in after net under the conditions of 10~15 DEG C, clear water is cleaned, then at 0~4 DEG C of low temperature
Low temperature places 1~2h in environment；
(2) surface disinfection of the full fruit of red bayberry: by step (1) pretreated red bayberry in mass volume ratio concentration be 8~15mg/
3~5min is impregnated in L Ozone Water, cleans, is dried its moisture with vibrating screen, takes off core；
(3) the squeezing processing of the full fruit of red bayberry: the red bayberry that step (2) are handled is squeezed with squeezer, pressed liquor is through 80~120
Mesh screen separates pomace and fruit juice, takes filtrate up to red bayberry juice, and in 0~4 DEG C store, 0~4 DEG C of pomace storage or-
50~-70 DEG C of cold storage are spare；
(4) pomace of step (3) processing the break process of myrica ruba marc: is pressed into 1:3~1:5 with mass volume ratio (w/v)
Distilled water is added, carries out ultrasonication, ultrasound condition with sonicator are as follows: 20~25KHz of supersonic frequency, ultrasonic treatment 3
~5 times, every time 15~20min, each 10~20s of ultrasonic time gap is to get myrica ruba marc treatment fluid；
(5) enzymolysis processing of myrica ruba marc: adding mass percent concentration simultaneously in myrica ruba marc treatment fluid is
0.10%~0.30% pectase, 0.05%~0.20% cellulase and 0.05%~0.20% glusulase, 40
~50 DEG C, under the conditions of pH4.5~5.5, with 60~80 turns/min agitating solution system, after digesting 120~150min, with 80~
120 mesh screens take filtrate up to myrica ruba marc enzymolysis liquid；
(6) vacuum concentration of the full fruit extracting solution of red bayberry: merge red bayberry obtained by red bayberry juice obtained by step (3) and step (5)
Pomace enzymolysis liquid carries out vacuum concentration processing under the conditions of vacuum degree is 0.08~0.10MPa, temperature is 60~80 DEG C, concentration
It is 75%~80% to get the concentration full fruit extracting solution of red bayberry to solid concentration；
(7) be concentrated the full fruit extracting solution of red bayberry freeze-drying: will be concentrated the full fruit extracting solution of red bayberry temperature be -65 DEG C~-
Pre-freeze 2h at 70 DEG C, is then placed in vacuum freeze drier and is freeze-dried, and control vacuum degree is 1~5Pa, temperature is -50
DEG C~-55 DEG C, drying time is the instant lyophilized powder of red bayberry that 24~48h is lower than 5% to get water content；
(8) by the instant lyophilized powder sealed package of red bayberry, 0.5~1h is sterilized to get red bayberry by 30~50W uv light irradiation
Instant lyophilized powder product, product room temperature are protected from light dry storage.
After new arbutus clear water in the pretreatment of the full fruit of step (1) red bayberry through screening is impregnated, is cleaned, 10~15
1~2h of immersion in 0.9% sodium chloride solution is placed under the conditions of DEG C, clear water is cleaned, the low temperature in 0~4 DEG C of low temperature environment
It places 1~2h and displaces drosophila larvae to clean red bayberry surface, slow down red bayberry respiratory rate.
The surface disinfection of the full fruit of step (2) red bayberry is the Ozone Water for being 8~15mg/L by mass volume ratio concentration
Middle immersion 3~5min is realized.
The step (3) is to squeeze the red bayberry of step (2) processing with squeezer, pressed liquor through 80~120 mesh screens,
Pomace and fruit juice are separated, filtrate is stored at 0~4 DEG C, and filter residue is spare to carry out subsequent ultrasonic assistance enzymolysis processing.
Myrica ruba marc is first broken through ultrasonic wave added through Mechanical Crushing again in the break process of step (4) myrica ruba marc
It is broken, sufficiently to improve historrhexis's degree, myrica ruba marc ultrasonic wave added broken condition are as follows: supersonic frequency is 20~25KHz, ultrasound
Processing 3~5 times, every time 15~20min, each 10~20s of ultrasonic time gap.
The enzymolysis processing of step (5) myrica ruba marc is the pectase for adding 0.10%~0.30% simultaneously, 0.05%
~0.20% cellulase and 0.05%~0.20% glusulase, under the conditions of 40~50 DEG C, pH4.5~5.5, with 60~
80 turns/min agitating solution system, after digesting 120~150min, with 80~120 mesh screens, the collaboration of three enzymes can effectively improve poplar
The crushing juice rate of plum pomace.
The step (6) is to merge myrica ruba marc enzymolysis liquid obtained by red bayberry juice obtained by step (3) and step (5), true
Reciprocal of duty cycle is 0.08~0.10MPa, temperature carries out vacuum concentration processing under the conditions of being 60~80 DEG C, and being concentrated into solid concentration is
75%~80%.
The freeze-drying of the step (7) the concentration full fruit extracting solution of red bayberry be -65 DEG C~-70 DEG C in temperature at pre-freeze
2h is then placed in vacuum freeze drier and is freeze-dried, and control vacuum degree is in the case where 1~5Pa, temperature are -50 DEG C~-55 DEG C
The xeraphium that water content is lower than 5% can be obtained in dry 24~48h.
The step (8) sterilizes 0.5~1h by the instant lyophilized powder sealed package of red bayberry, by 30~50W uv light irradiation,
Up to the instant lyophilized powder product of red bayberry, product preservation in the case where room temperature is protected from light drying condition.
The present invention is directed to increase operation rate red bayberry fruit intensive processing, research and develop it is a kind of easily reconstitute, features good taste, nutritional ingredient
It loses less, the instant lyophilized powder of red bayberry easy to carry, lower production costs, the anthocyanin degradation for overcoming new arbutus to occur and poplar
The post precipitation problem that plum juice occurs.
Compared with prior art, present invention has an advantage that
(1) new arbutus clear water impregnates, cleans and be placed on 10~15 DEG C of 1~2h of pre-cooling in the pretreatment of the full fruit of red bayberry,
Low temperature places 2~4h in 0~4 DEG C of low temperature environment, and drosophila larvae is displaced on cleanable red bayberry surface, slows down red bayberry breathing
Rate.
(2) surface disinfection of the full fruit of red bayberry carries out non-thermal sterilization using ozone, can effectively kill red bayberry surface bacteria, simultaneously
Maintain the stability of red bayberry active constituent.
(3) pretreatment of myrica ruba marc is using the Mechanical Crushing of myrica ruba marc and the ultrasonication phase of myrica ruba marc aqueous solution
In conjunction with to realize broken and its effective component the efficient dissolution of myrica ruba marc.
(4) enzymolysis processing of myrica ruba marc carries out myrica ruba marc solution using microwave cooperating pectase and cellulase
Discontinuity enzymolysis processing accelerates and promotes soluble component in myrica ruba marc to maintain the conditions such as hydrolysis temperature relatively stable
Dissolution.
(5) vacuum concentration of the full fruit extracting solution of red bayberry is to merge gained red bayberry juice and myrica ruba marc enzymolysis liquid, is carried out true
Empty concentration, being concentrated into solid concentration is 75%~80%, can effectively realize the high speed concentration of the full fruit extracting solution of red bayberry, protect
Hold the stability of active constituent in concentration pomace enzymolysis liquid.
(6) be concentrated the full fruit extracting solution of red bayberry freeze-drying, vacuum degree be 1~5Pa, temperature be -50 DEG C~-55 DEG C items
Under part, 24~48h of drying time can obtain the instant lyophilized powder of red bayberry that water content is lower than 5%, and products obtained therefrom activity substance content is steady
It is fixed not to be destroyed.
Present invention joint uses non-thermal sterilization technology, biological enzymolysis technology and Vacuum Freezing & Drying Technology, and red bayberry can be made living
Property ingredient stability greatly improve, crushing juice rate greatly improves, and full fruit utilization efficiency is more complete, by it is fresh or freezing red bayberry system
It at red bayberry instant powder, can effectively extend storage life, and preferably remain the original nutritional ingredient of red bayberry, it can also be by gained red bayberry speed
Molten powder is added in other food, expands the integrated application range of red bayberry.
Specific embodiment
Embodiment 1
Screening no disease and pests harm and the new arbutus having no mechanical damage are placed under the conditions of 10 DEG C after being impregnated, being cleaned with clear water
1h is impregnated in 0.9% sodium chloride solution, clear water is cleaned, and low temperature places 1h in 2 DEG C of low temperature environment；In mass volume ratio
Concentration is to impregnate 5min in 8mg/L Ozone Water, cleans, is dried moisture with vibrating screen, takes off core；It is squeezed, and squeezed with squeezer
Liquid separates pomace and fruit juice through 100 mesh screens, and filtrate is stored at 0 DEG C, by myrica ruba marc with mass volume ratio (w/
V) water for being 1:5 ultrasonication 15min on frequency 24KHz sonicator, adds simultaneously in myrica ruba marc pretreatment fluid
0.30% pectase, 0.15% cellulase and 0.05% glusulase is added to stir under the conditions of 40 DEG C, pH4.5 with 60 turns/min
Solution system is mixed, after digesting 120min, with 100 mesh screens, merges gained red bayberry juice and myrica ruba marc enzymolysis liquid, in vacuum
Degree be 0.10MPa, temperature is concentration at 80 DEG C, be concentrated into solid concentration be 75%, then by concentrate temperature be -70
Pre-freeze 2h at DEG C is then placed in vacuum freeze drier and is freeze-dried, and control vacuum degree is 3Pa, temperature is to do at -55 DEG C
It is dry to obtain the instant lyophilized powder of red bayberry that water content is 4.9% for 24 hours, it is ultraviolet by 30W by the instant lyophilized powder sealed package of red bayberry
Lamp radiation sterilizing 1h is instantly dissolved in cold boiling water to get the instant lyophilized powder of red bayberry, product, and room temperature is protected from light drying preservation.
Embodiment 2
Screening no disease and pests harm and the new arbutus having no mechanical damage are placed under the conditions of 12 DEG C after being impregnated, being cleaned with clear water
2h is impregnated in 0.9% sodium chloride solution, clear water is cleaned, and low temperature places 1h in 3 DEG C of low temperature environment；In mass volume ratio
Concentration is to impregnate 4min in 10mg/L Ozone Water, cleans, is dried its moisture with vibrating screen, takes off core；It is squeezed, and pressed with squeezer
Liquid is squeezed through 100 mesh screens, pomace and fruit juice are separated, and filtrate is stored at 2 DEG C, by myrica ruba marc with mass volume ratio
(w/v) for the water of 1:3 on frequency 24KHz sonicator ultrasonication 15min, will in myrica ruba marc pretreatment fluid it is same
The pectase of Shi Tianjia 0.2%, 0.1% cellulase and 0.1% glusulase, under the conditions of 50 DEG C, pH4.5, with 80 turns/
Min agitating solution system after digesting 120min, with 100 mesh screens, merges gained red bayberry juice and myrica ruba marc enzymolysis liquid,
Concentration is carried out in the case where vacuum degree is 0.10MPa, temperature is 80 DEG C, being concentrated into solid concentration is 75%, then by concentrate
Pre-freeze 2h at being -70 DEG C in temperature, is then placed in vacuum freeze drier and is freeze-dried, and control vacuum degree is 3Pa, temperature
It is dry 36h at -55 DEG C, obtains the instant lyophilized powder of red bayberry that water content is 4.2%, by the instant lyophilized powder sealed package of red bayberry,
By 30W uv light irradiation sterilization 1h to get the instant lyophilized powder product of red bayberry, product is instantly dissolved in cold boiling water, and room temperature is protected from light drying
Preservation.
Embodiment 3
Screening no disease and pests harm and the new arbutus having no mechanical damage are placed under the conditions of 10 DEG C after being impregnated, being cleaned with clear water
1.5h is impregnated in 0.9% sodium chloride solution, clear water is cleaned, and low temperature places 1.5h in 2 DEG C of low temperature environment；In mass body
Product specific concentration is to impregnate 3min in 10mg/L Ozone Water, cleans, is dried moisture with vibrating screen, takes off core；It is squeezed with squeezer, and
Pressed liquor separates pomace and fruit juice through 100 mesh screens, and filtrate is stored at 2 DEG C, by myrica ruba marc with mass volume ratio
(w/v) water for being 1:4 ultrasonication 20min on frequency 24KHz sonicator, in myrica ruba marc pretreatment fluid simultaneously
Add 0.30% pectase, 0.15% cellulase and 0.10% glusulase, under the conditions of 40 DEG C, pH4.5, with 60 turns/min
Agitating solution system after digesting 140min, with 100 mesh screens, merges gained red bayberry juice and myrica ruba marc enzymolysis liquid, true
Reciprocal of duty cycle is 0.10MPa, temperature is concentration at 80 DEG C, be concentrated into solid concentration be 75%, then by concentrate temperature be-
Pre-freeze 2h at 70 DEG C, is then placed in vacuum freeze drier and is freeze-dried, and control vacuum degree is 4Pa, temperature is at -55 DEG C
It is dry to obtain the instant lyophilized powder of red bayberry that water content is 4.5% for 24 hours, by the instant lyophilized powder sealed package of red bayberry, by 30W purple
Outer lamp radiation sterilizing 1h is instantly dissolved in cold boiling water to get the instant lyophilized powder product of red bayberry, product, and room temperature is protected from light drying preservation.
Claims (9)
1. a kind of preparation method of instant lyophilized waxberry powder, which is characterized in that the described method comprises the following steps:
(1) pretreatment of the full fruit of red bayberry: screening no disease and pests harm and the new arbutus having no mechanical damage, after being impregnated, being cleaned with clear water
1~2h of immersion in 0.9% sodium chloride solution is placed under the conditions of 10~15 DEG C, clear water is cleaned, then at 0~4 DEG C of low temperature environment
Middle low temperature places 1~2h；
(2) surface disinfection of the full fruit of red bayberry: step (1) pretreated red bayberry is smelly for 8~15mg/L in mass volume ratio concentration
3~5min is impregnated in oxygen water, cleans, is dried its moisture with vibrating screen, takes off core；
(3) the squeezing processing of the full fruit of red bayberry: the red bayberry that step (2) are handled is squeezed with squeezer, pressed liquor is through 80~120 meshes
Filtering, pomace and fruit juice are separated, take filtrate up to red bayberry juice, and are stored in 0~4 DEG C, 0~4 DEG C of pomace storage or -50
~-70 DEG C of cold storage are spare；
(4) break process of myrica ruba marc: the pomace of step (3) processing is added with mass volume ratio (w/v) by 1:3~1:5
Distilled water carries out ultrasonication, ultrasound condition with sonicator are as follows: 20~25KHz of supersonic frequency, ultrasonic treatment 3~5
Secondary, 15~20min every time, each 10~20s of ultrasonic time gap is to get myrica ruba marc treatment fluid；
(5) enzymolysis processing of myrica ruba marc: in myrica ruba marc treatment fluid simultaneously add mass percent concentration be 0.10%~
0.30% pectase, 0.05%~0.20% cellulase and 0.05%~0.20% glusulase, 40~50 DEG C,
Under the conditions of pH4.5~5.5, with 60~80 turns/min agitating solution system, after digesting 120~150min, with 80~120 mesh mistakes
Filter, takes filtrate up to myrica ruba marc enzymolysis liquid；
(6) vacuum concentration of the full fruit extracting solution of red bayberry: merge myrica ruba marc obtained by red bayberry juice obtained by step (3) and step (5)
Enzymolysis liquid carries out vacuum concentration processing under the conditions of vacuum degree is 0.08~0.10MPa, temperature is 60~80 DEG C, is concentrated into solid
Shape object concentration is 75%~80% to get the concentration full fruit extracting solution of red bayberry；
(7) freeze-drying of the full fruit extracting solution of red bayberry is concentrated: it is -65 DEG C~-70 DEG C that the full fruit extracting solution of red bayberry, which will be concentrated, in temperature
Lower pre-freeze 2h, is then placed in vacuum freeze drier and is freeze-dried, control vacuum degree be 1~5Pa, temperature be -50 DEG C~-
55 DEG C, drying time is the instant lyophilized powder of red bayberry that 24~48h is lower than 5% to get water content；
(8) by the instant lyophilized powder sealed package of red bayberry, it is instant to get red bayberry that 0.5~1h is sterilized by 30~50W uv light irradiation
Freeze-dried powder product, product room temperature are protected from light dry storage.
2. preparation method as described in claim 1, which is characterized in that through sieving in the pretreatment of the full fruit of step (1) red bayberry
After the new arbutus of choosing is impregnated with clear water, cleaned, 1~2h of immersion in 0.9% sodium chloride solution is placed under the conditions of 10~15 DEG C,
Clear water is cleaned, and low temperature places 1~2h and displaces drosophila larvae to clean red bayberry surface, slow down in 0~4 DEG C of low temperature environment
Red bayberry respiratory rate.
3. preparation method as described in claim 1, which is characterized in that the surface disinfection of the full fruit of step (2) red bayberry is logical
It crosses in the Ozone Water that mass volume ratio concentration is 8~15mg/L and impregnates 3~5min to realize.
4. preparation method as described in claim 1, which is characterized in that the step (3) is to use the red bayberry of step (2) processing
Squeezer squeezing, pressed liquor separate pomace and fruit juice through 80~120 mesh screens, and filtrate is stored at 0~4 DEG C, and filter residue is spare
To carry out subsequent ultrasonic assistance enzymolysis processing.
5. preparation method as described in claim 1, which is characterized in that will in the break process of step (4) myrica ruba marc
Myrica ruba marc is first broken through ultrasonic wave added again through Mechanical Crushing, sufficiently to improve historrhexis's degree, myrica ruba marc ultrasonic wave added
Broken condition are as follows: supersonic frequency is 20~25KHz, is ultrasonically treated 3~5 times, every time 15~20min, each ultrasonic time gap
10~20s.
6. preparation method as described in claim 1, which is characterized in that the enzymolysis processing of step (5) myrica ruba marc is same
The pectase of Shi Tianjia 0.10%~0.30%, 0.05%~0.20% cellulase and 0.05%~0.20% snail
Enzyme, under the conditions of 40~50 DEG C, pH4.5~5.5, with 60~80 turns/min agitating solution system, after digesting 120~150min,
With 80~120 mesh screens, three enzymes are cooperateed with to effectively improve the crushing juice rate of myrica ruba marc.
7. preparation method as described in claim 1, which is characterized in that the step (6) is to merge red bayberry fruit obtained by step (3)
Myrica ruba marc enzymolysis liquid obtained by juice and step (5), under the conditions of vacuum degree is 0.08~0.10MPa, temperature is 60~80 DEG C into
The processing of row vacuum concentration, being concentrated into solid concentration is 75%~80%.
8. preparation method as described in claim 1, which is characterized in that the cold of the full fruit extracting solution of red bayberry is concentrated in the step (7)
Be lyophilized it is dry be temperature be -65 DEG C~-70 DEG C at pre-freeze 2h, be then placed in vacuum freeze drier and be freeze-dried, control
Dry 24~48h at vacuum degree is -50 DEG C~-55 DEG C in 1~5Pa, temperature, can be obtained the xeraphium that water content is lower than 5%.
9. preparation method as described in claim 1, which is characterized in that the step (8) wraps the instant lyophilized powder sealing of red bayberry
Dress sterilizes 0.5~1h by 30~50W uv light irradiation to get the instant lyophilized powder product of red bayberry, and product is protected from light drying in room temperature
Under the conditions of preservation.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838483A (en) * | 2020-07-20 | 2020-10-30 | 安徽康之味生物科技有限公司 | Preparation process of ultra-micro extracted fruit juice beverage |
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| CN101077182A (en) * | 2007-06-26 | 2007-11-28 | 浙江大学 | Technology for preparing functional dietary fiber through myrica ruba marc enzymolysis |
| CN101642161A (en) * | 2009-08-26 | 2010-02-10 | 浙江省农业科学院 | Physical method for preserving freshness of waxberry fruits |
| CN106418102A (en) * | 2016-10-14 | 2017-02-22 | 广西放心源生物科技有限公司 | Method for producing instant waxberry freeze-dried powder |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077182A (en) * | 2007-06-26 | 2007-11-28 | 浙江大学 | Technology for preparing functional dietary fiber through myrica ruba marc enzymolysis |
| CN101642161A (en) * | 2009-08-26 | 2010-02-10 | 浙江省农业科学院 | Physical method for preserving freshness of waxberry fruits |
| CN106418102A (en) * | 2016-10-14 | 2017-02-22 | 广西放心源生物科技有限公司 | Method for producing instant waxberry freeze-dried powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111838483A (en) * | 2020-07-20 | 2020-10-30 | 安徽康之味生物科技有限公司 | Preparation process of ultra-micro extracted fruit juice beverage |
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