CN111387392A - Preparation method of Xinhui dried orange peel enzyme concentrated beverage - Google Patents
Preparation method of Xinhui dried orange peel enzyme concentrated beverage Download PDFInfo
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Classifications
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- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of Xinhui dried orange peel enzyme concentrated beverage, which adopts ultralow-temperature extraction and low-temperature baffled countercurrent continuous extraction, combines the working procedures of natural fermentation, low-temperature sterilization, filling and the like, and furthest reserves the specific nutritional and medicinal components of the raw materials of Xinhui dried orange peel, ginseng, tuckahoe, lily, ginger, Xinhui mandarin orange, medlar, hawthorn and the like, so that the prepared Xinhui dried orange peel enzyme concentrated beverage has high contents of Y-aminobutyric acid, crude polysaccharide and total flavone. Particularly, the invention adopts low-temperature baffled countercurrent continuous extraction to process raw materials such as ginseng, tuckahoe, lily, ginger, Xinhui tangerine peel and the like, can increase the absorption rate of medicines and food, improve the bioavailability of the raw materials, convert the raw materials into Y-aminobutyric acid through natural fermentation, and enable the content of the Y-aminobutyric acid to reach 2500 times of the index specified in plant enzyme industry Standard of the State Ministry of industry and communications.
Description
Technical Field
The invention relates to the technical field of beverage preparation, and particularly relates to a preparation method of Xinhui dried orange peel enzyme concentrated beverage.
Background
The new era has fast pace of life and work, high living cost and stronger social competitiveness, and particularly young creators often have emotions such as anxiety, impatience, uneasiness and the like without conscious. The existence of stress is a main cause of insomnia, and psychological changes can seriously cause nervous system dysfunction, which can cause low immunity. At present, enzyme beverage which is prepared by using Xinhui dried orange peel and can effectively improve immunity, improve insomnia and maintain beauty is lacked.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a preparation method of Xinhui dried orange peel ferment concentrated beverage.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of Xinhui dried orange peel enzyme concentrated beverage comprises the following steps:
s1, weighing 33-37% of whole citrus reticulata blanco fruit, 30-40% of brown sugar, 0.5-5% of pericarpium citri reticulatae, 2-5% of composite probiotics, 3-5% of isomaltooligosaccharide, 1-3% of medlar, 1-3% of hawthorn, 1-5% of ginseng, 1-3% of poria cocos, 1-2% of lily and 1-2% of ginger in percentage by weight;
s2, breaking cell walls: processing the ginseng, the tuckahoe, the lily and the ginger into powder with the fineness of less than 60-80 meshes, and then putting the powder into a traditional Chinese medicine cell wall breaking machine for cell wall breaking until the powder fineness reaches 500-800 meshes, and stopping standby application;
s3, ultra-low temperature extraction: putting fructus Lycii and fructus crataegi containing certain sugar and viscosity into a multifunctional extraction tank, adding purified water into the multifunctional extraction tank, extracting under steam pressure of 0.3-0.5MPa, temperature of 35-45 deg.C, and time of 35-45min, and taking out of the pot;
s4, baffled countercurrent extraction: conveying the whole fruits of Xinhui mandarin oranges and Xinhui tangerine peels, the ginseng, the poria cocos, the lily and the ginger obtained by the processing in the step S2, and the medlar and the hawthorn fruit processed in the step S3 into a temporary storage tank for stirring and heating, stirring for 20min, conveying the materials into a baffling type continuous countercurrent extractor after the temperature value is 40-50 ℃, and extracting for 90-120min at the temperature of 55-60 ℃;
s5, biological fermentation activity conversion: conveying the material obtained by the step S4 to a fermentation container by a food-grade lifter, adding brown sugar and composite probiotics into the material, fully and uniformly stirring, and fermenting for 720 days or more at normal temperature;
s6, solid-liquid separation: fully removing pulp residue and fiber from the fermented base material obtained in the step S5 by a disc separator until the turbidity is 10-20NTU to obtain fermented raw juice;
s7, emulsification and blending: centrifugally pumping the fermented raw juice obtained in the step S6 into an emulsifying tank to fix the volume, adding isomaltooligosaccharide, and stirring for 20min at normal temperature to uniformly ferment the mixture of the raw juice and the isomaltooligosaccharide; starting the output centrifugal pump after stirring, feeding the mixture into a central blending system for constant volume, and stirring for 20min at normal temperature;
s8, conveying the liquid material obtained in the step S7 to a homogenizing system for preheating to 60-65 ℃, and sequentially carrying out low-pressure homogenization and high-pressure homogenization; low-pressure homogenization is carried out under 15-30MPa, and high-pressure homogenization is carried out under 25-40 MPa;
s9, sterilizing and filling: sterilizing at 40-60 deg.C for 20-35min at 55-60 deg.C; then, the high-temperature sterilization is carried out at the temperature of 105 ℃ and 135 ℃, the sterilization time is 15-30s, and the central temperature of the liquid material filling bottle is 80-90 ℃.
Further, the composite probiotics are composite probiotics of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus fermentum and lactobacillus plantarum.
Further, in step S4, the whole citrus reticulata blanco and the citrus reticulata blanco, the ginseng, the poria cocos, the lily and the ginger obtained through the step S2, and the medlar and the hawthorn fruit obtained through the step S3 are sent into a temporary storage tank through a sanitary centrifugal pump, and are sent into a baffled continuous countercurrent extractor through the sanitary centrifugal pump after the treatment is completed.
Further, in step S5, the fermentation container is a crock, a food grade plastic bucket or a food grade 304 stainless steel fermentation tank.
The invention has the beneficial effects that:
according to the invention, ultra-low temperature extraction and low-temperature baffled countercurrent continuous extraction are adopted, natural fermentation, low-temperature sterilization filling and other processes are combined, the specific nutritional and medicinal components of the raw materials such as Xinhui dried orange peel, ginseng, poria cocos, lily, ginger, Xinhui mandarin orange, medlar, hawthorn and the like are retained to the maximum extent, and the prepared Xinhui dried orange peel ferment concentrated beverage has high contents of Y-aminobutyric acid, crude polysaccharide and total flavone. Particularly, the invention adopts low-temperature baffled countercurrent continuous extraction to process raw materials such as ginseng, tuckahoe, lily, ginger, Xinhui tangerine peel and the like, can increase the absorption rate of medicines and food, improve the bioavailability of the raw materials, convert the raw materials into Y-aminobutyric acid through natural fermentation, and enable the content of the Y-aminobutyric acid to reach 2500 times of the index specified in plant enzyme industry Standard of the State Ministry of industry and communications.
The Xinhui dried orange peel ferment concentrated beverage prepared by the method can effectively improve immunity, enhance disease resistance, calm nerves, resist anxiety, improve sleep, regulate endocrine disturbance, and maintain beauty and keep young.
In addition, the Chinese wolfberry, hawthorn and other medicinal and edible traditional Chinese medicinal materials containing certain sugar and viscosity are subjected to ultralow-temperature extraction treatment, so that the unique flavone and crude polysaccharide of the Chinese wolfberry and the hawthorn are retained to the maximum extent, the contents of the flavone and crude polysaccharide are respectively 3.8 times and 200 times of those of common fresh hawthorn, and the deficiency of cerebral blood and the blockage of heart and cerebral vessels can be effectively improved.
Detailed Description
The present invention will be further described below, and it should be noted that the present embodiment is based on the technical solution, and a detailed implementation manner and a specific operation process are provided, but the protection scope of the present invention is not limited to the present embodiment.
Example 1
The embodiment provides a preparation method of a Xinhui dried orange peel ferment concentrated beverage, which comprises the following steps:
s1, weighing 33% of whole fresh citrus reticulata, 40% of brown sugar, 5% of dried orange peel of fresh citrus reticulata, 2% of composite probiotics (including streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus fermentum and lactobacillus plantarum), 3% of isomaltose hypgather, 2% of medlar, 3% of hawthorn, 5% of ginseng (artificially planted), 3% of poria cocos, 2% of lily and 2% of ginger in percentage by weight;
s2, breaking cell walls: processing the ginseng, the tuckahoe, the lily and the ginger into powder with the fineness of less than 60-80 meshes, and then putting the powder into a traditional Chinese medicine cell wall breaking machine for cell wall breaking until the powder fineness reaches 500-800 meshes, and stopping standby application; the wall breaking time is generally 30 min;
s3, ultra-low temperature extraction, namely putting the medlar and the hawthorn containing certain sugar and viscosity into a multifunctional extraction tank, adding purified water (2500L) into the multifunctional extraction tank, extracting under the conditions of steam pressure of 0.5MPa, temperature of 45 ℃ and time of 35min, and taking out of the multifunctional extraction tank for standby;
s4, baffled countercurrent extraction: conveying the whole fruits of Xinhui mandarins and Xinhui tangerine peels, the ginseng, the poria cocos, the lily and the ginger obtained by the treatment in the step S2, the medlar and the hawthorn fruit treated in the step S3 into a temporary storage tank for stirring and heating, stirring for 20min, conveying the materials into a baffling type continuous countercurrent extractor by using a sanitary centrifugal pump after the temperature value of the materials is 50 ℃, extracting for 90min at the temperature of 60 ℃, and switching to the step S5 when the physicochemical indexes meet the internal control quality standard through on-site QC/QA sampling detection;
s5, biological fermentation activity conversion: conveying the material obtained by the treatment in the step S4 to a tile tank, a food-grade plastic barrel or a food-grade 304 stainless steel fermentation tank by a food-grade lifter, adding brown sugar and composite probiotics into the material, fully stirring the mixture uniformly, and fermenting the mixture at normal temperature for 720 days or more;
s6, solid-liquid separation: fully removing pulp residue and fiber from the fermented base material obtained in the step S5 by a disc separator until the turbidity is 10-20NTU to obtain fermented raw juice;
s7, emulsification and blending: centrifugally pumping the fermented raw juice obtained in the step S6 into an emulsifying tank to fix the volume, adding isomaltooligosaccharide, and stirring for 20min at normal temperature to uniformly ferment the mixture of the raw juice and the isomaltooligosaccharide; after stirring, starting an output centrifugal pump, feeding the mixture into a central blending system for constant volume, stirring for 20min at normal temperature, and performing sampling detection on physicochemical indexes Brix and pH value by QC/QA maintainers to meet the standards of Q/GDXBT0002S-2019 food safety enterprises to perform step S8;
s8, conveying the liquid material obtained in the step S7 to a UHT system to be preheated to 65 ℃, and sequentially carrying out low-pressure homogenization and high-pressure homogenization; low-pressure homogenization is carried out under 30MPa, and high-pressure homogenization is carried out under 40 MPa;
s9, sterilizing and filling: sterilizing at 40 deg.C for 35min at the center temperature of 55 deg.C; then, high-temperature sterilization is carried out at 105 ℃, the sterilization time is 30s, and the central temperature of the liquid material filling bottle is 90 ℃.
Example 2
A preparation method of Xinhui dried orange peel enzyme concentrated beverage comprises the following steps:
s1, weighing 37% of whole fresh citrus reticulata, 30% of brown sugar, 5% of fresh citrus reticulata, 5% of composite probiotics (including streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus fermentum and lactobacillus plantarum), 5% of isomaltose hypgather, 3% of medlar, 3% of hawthorn, 5% of ginseng (artificially planted), 3% of poria cocos, 2% of lily and 2% of ginger in percentage by weight;
s2, breaking cell walls: processing the ginseng, the tuckahoe, the lily and the ginger into powder with the fineness of less than 60-80 meshes, and then putting the powder into a traditional Chinese medicine cell wall breaking machine for cell wall breaking until the powder fineness reaches 500-800 meshes, and stopping standby application; the wall breaking time is generally 30 min;
s3, ultra-low temperature extraction, namely putting the medlar and the hawthorn containing certain sugar and viscosity into a multifunctional extraction tank, adding purified water (2500L) into the multifunctional extraction tank, extracting under the conditions of steam pressure of 0.3MPa, temperature of 35 ℃ and time of 45min, and taking out of the multifunctional extraction tank for later use;
s4, baffled countercurrent extraction: conveying the whole fruits of Xinhui mandarins and Xinhui tangerine peels, the ginseng, the poria cocos, the lily and the ginger obtained by the treatment in the step S2, the medlar and the hawthorn fruit treated in the step S3 into a temporary storage tank for stirring and heating, stirring for 20min, conveying the materials into a baffling type continuous countercurrent extractor by using a sanitary centrifugal pump after the temperature value of the materials is 40 ℃, extracting for 120min at the temperature of 55 ℃, and switching to the step S5 when the physicochemical indexes meet the internal control quality standard through on-site QC/QA sampling detection;
s5, biological fermentation activity conversion: conveying the material obtained by the treatment in the step S4 to a tile tank, a food-grade plastic barrel or a food-grade 304 stainless steel fermentation tank by a food-grade lifter, adding brown sugar and composite probiotics into the material, fully stirring the mixture uniformly, and fermenting the mixture at normal temperature for 720 days or more;
s6, solid-liquid separation: fully removing pulp residue and fiber from the fermented base material obtained in the step S5 by a disc separator until the turbidity is 10-20NTU to obtain fermented raw juice;
s7, emulsification and blending: centrifugally pumping the fermented raw juice obtained in the step S6 into an emulsifying tank to fix the volume, adding isomaltooligosaccharide, and stirring for 20min at normal temperature to uniformly ferment the mixture of the raw juice and the isomaltooligosaccharide; after stirring, starting an output centrifugal pump, feeding the mixture into a central blending system for constant volume, stirring for 20min at normal temperature, and performing sampling detection on physicochemical indexes Brix and pH value by QC/QA maintainers to meet the standards of Q/GDXBT0002S-2019 food safety enterprises to perform step S8;
s8, conveying the liquid material obtained in the step S7 to a UHT system to be preheated to 60 ℃, and sequentially carrying out low-pressure homogenization and high-pressure homogenization; low-pressure homogenization is carried out under 15MPa, and high-pressure homogenization is carried out under 25 MPa;
s9, sterilizing and filling: sterilizing at 60 deg.C for 20min at 60 deg.C, and filling liquid material into bottle at 60 deg.C; then sterilizing at 135 deg.C for 15s at 80 deg.C.
Example 3
A preparation method of Xinhui dried orange peel enzyme concentrated beverage comprises the following steps:
s1, weighing 37% of whole fresh citrus reticulata, 40% of brown sugar, 0.5% of dried orange peel of fresh citrus reticulata, 5% of composite probiotics (including streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus fermentum and lactobacillus plantarum), 5% of isomaltose hypgather, 1% of medlar, 1% of hawthorn, 4.5% of ginseng (artificially planted), 3% of poria cocos, 2% of lily and 1% of ginger in percentage by weight;
s2, breaking cell walls: processing the ginseng, the tuckahoe, the lily and the ginger into powder with the fineness of less than 60-80 meshes, and then putting the powder into a traditional Chinese medicine cell wall breaking machine for cell wall breaking until the powder fineness reaches 500-800 meshes, and stopping standby application; the wall breaking time is generally 30 min;
s3, ultra-low temperature extraction, namely putting the medlar and the hawthorn containing certain sugar and viscosity into a multifunctional extraction tank, adding purified water (2500L) into the multifunctional extraction tank, extracting under the conditions of steam pressure of 0.4MPa, temperature of 40 ℃ and time of 40min, and taking out of the multifunctional extraction tank for standby;
s4, baffled countercurrent extraction: conveying the whole fruits of Xinhui mandarins and Xinhui tangerine peels, the ginseng, the poria cocos, the lily and the ginger obtained by the treatment in the step S2, the medlar and the hawthorn fruit treated in the step S3 into a temporary storage tank for stirring and heating, stirring for 20min, conveying the materials into a baffling type continuous countercurrent extractor by using a sanitary centrifugal pump after the temperature value of the materials is 55 ℃, extracting for 100min at the temperature of 57 ℃, and transferring to the step S5 when the physicochemical indexes meet the internal control quality standard through on-site QC/QA sampling detection;
s5, biological fermentation activity conversion: conveying the material obtained by the treatment in the step S4 to a tile tank, a food-grade plastic barrel or a food-grade 304 stainless steel fermentation tank by a food-grade lifter, adding brown sugar and composite probiotics into the material, fully stirring the mixture uniformly, and fermenting the mixture at normal temperature for 720 days or more;
s6, solid-liquid separation: fully removing pulp residue and fiber from the fermented base material obtained in the step S5 by a disc separator until the turbidity is 10-20NTU to obtain fermented raw juice;
s7, emulsification and blending: centrifugally pumping the fermented raw juice obtained in the step S6 into an emulsifying tank to fix the volume, adding isomaltooligosaccharide, and stirring for 20min at normal temperature to uniformly ferment the mixture of the raw juice and the isomaltooligosaccharide; after stirring, starting an output centrifugal pump, feeding the mixture into a central blending system for constant volume, stirring for 20min at normal temperature, and performing sampling detection on physicochemical indexes Brix and pH value by QC/QA maintainers to meet the standards of Q/GDXBT0002S-2019 food safety enterprises to perform step S8;
s8, conveying the liquid material obtained in the step S7 to a UHT system to be preheated to 63 ℃, and sequentially carrying out low-pressure homogenization and high-pressure homogenization; low-pressure homogenization is carried out under 20MPa, and high-pressure homogenization is carried out under 35 MPa;
s9, sterilizing and filling: sterilizing at 50 deg.C for 25min at low temperature, and filling liquid material into bottle at center temperature of 57 deg.C; then, the high-temperature sterilization is carried out at the temperature of 125 ℃, the sterilization time is 20s, and the central temperature of the liquid material filling bottle is 85 ℃.
Example 4
A preparation method of Xinhui dried orange peel enzyme concentrated beverage comprises the following steps:
s1, weighing 37% of whole citrus reticulata blanco fruit, 40% of brown sugar, 3.5% of pericarpium citri reticulatae, 5% of composite probiotics (including streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus fermentum and lactobacillus plantarum), 4.5% of isomaltose hypgather, 2% of medlar, 3% of hawthorn, 1% of ginseng (artificially planted), 1% of poria cocos, 1% of lily and 2% of ginger in percentage by weight;
s2, breaking cell walls: processing the ginseng, the tuckahoe, the lily and the ginger into powder with the fineness of less than 60-80 meshes, and then putting the powder into a traditional Chinese medicine cell wall breaking machine for cell wall breaking until the powder fineness reaches 500-800 meshes, and stopping standby application; the wall breaking time is generally 30 min;
s3, ultra-low temperature extraction, namely putting the medlar and the hawthorn containing certain sugar and viscosity into a multifunctional extraction tank, adding purified water (2500L) into the multifunctional extraction tank, extracting under the conditions of steam pressure of 0.5MPa, temperature of 45 ℃ and time of 35min, and taking out of the multifunctional extraction tank for standby;
s4, baffled countercurrent extraction: conveying the whole fruits of Xinhui mandarins and Xinhui tangerine peels, the ginseng, the poria cocos, the lily and the ginger obtained by the treatment in the step S2, the medlar and the hawthorn fruit treated in the step S3 into a temporary storage tank for stirring and heating, stirring for 20min, conveying the materials into a baffling type continuous countercurrent extractor by using a sanitary centrifugal pump after the temperature value of the materials is 50 ℃, extracting for 90min at the temperature of 60 ℃, and switching to the step S5 when the physicochemical indexes meet the internal control quality standard through on-site QC/QA sampling detection;
s5, biological fermentation activity conversion: conveying the material obtained by the treatment in the step S4 to a tile tank, a food-grade plastic barrel or a food-grade 304 stainless steel fermentation tank by a food-grade lifter, adding brown sugar and composite probiotics into the material, fully stirring the mixture uniformly, and fermenting the mixture at normal temperature for 720 days or more;
s6, solid-liquid separation: fully removing pulp residue and fiber from the fermented base material obtained in the step S5 by a disc separator until the turbidity is 10-20NTU to obtain fermented raw juice;
s7, emulsification and blending: centrifugally pumping the fermented raw juice obtained in the step S6 into an emulsifying tank to fix the volume, adding isomaltooligosaccharide, and stirring for 20min at normal temperature to uniformly ferment the mixture of the raw juice and the isomaltooligosaccharide; after stirring, starting an output centrifugal pump, feeding the mixture into a central blending system for constant volume, stirring for 20min at normal temperature, and performing sampling detection on physicochemical indexes Brix and pH value by QC/QA maintainers to meet the standards of Q/GDXBT0002S-2019 food safety enterprises to perform step S8;
s8, conveying the liquid material obtained in the step S7 to a UHT system to be preheated to 65 ℃, and sequentially carrying out low-pressure homogenization and high-pressure homogenization; low-pressure homogenization is carried out under 30MPa, and high-pressure homogenization is carried out under 40 MPa;
s9, sterilizing and filling: sterilizing at 40 deg.C for 35min at the center temperature of 55 deg.C; then, high-temperature sterilization is carried out at 105 ℃, the sterilization time is 30s, and the central temperature of the liquid material filling bottle is 90 ℃.
Various corresponding changes and modifications can be made by those skilled in the art based on the above technical solutions and concepts, and all such changes and modifications should be included in the protection scope of the present invention.
Claims (4)
1. The preparation method of the Xinhui dried orange peel enzyme concentrated beverage is characterized by comprising the following steps of:
s1, weighing 33-37% of whole citrus reticulata blanco fruit, 30-40% of brown sugar, 0.5-5% of pericarpium citri reticulatae, 2-5% of composite probiotics, 3-5% of isomaltooligosaccharide, 1-3% of medlar, 1-3% of hawthorn, 1-5% of ginseng, 1-3% of poria cocos, 1-2% of lily and 1-2% of ginger in percentage by weight;
s2, breaking cell walls: processing the ginseng, the tuckahoe, the lily and the ginger into powder with the fineness of less than 60-80 meshes, and then putting the powder into a traditional Chinese medicine cell wall breaking machine for cell wall breaking until the powder fineness reaches 500-800 meshes, and stopping standby application;
s3, ultra-low temperature extraction: putting fructus Lycii and fructus crataegi into multifunctional extraction tank, adding purified water into the multifunctional extraction tank, extracting under steam pressure of 0.3-0.5MPa, temperature of 35-45 deg.C, and time of 35-45min, and taking out of the pot;
s4, baffled countercurrent extraction: conveying the whole fruits of Xinhui mandarin oranges and Xinhui tangerine peels, the ginseng, the poria cocos, the lily and the ginger obtained by the processing in the step S2, and the medlar and the hawthorn fruit processed in the step S3 into a temporary storage tank for stirring and heating, stirring for 20min, conveying the materials into a baffling type continuous countercurrent extractor after the temperature value is 40-50 ℃, and extracting for 90-120min at the temperature of 55-60 ℃;
s5, biological fermentation activity conversion: conveying the material obtained by the step S4 to a fermentation container by a food-grade lifter, adding brown sugar and composite probiotics into the material, fully and uniformly stirring, and fermenting for 720 days or more at normal temperature;
s6, solid-liquid separation: fully removing pulp residue and fiber from the fermented base material obtained in the step S5 by a disc separator until the turbidity is 10-20NTU to obtain fermented raw juice;
s7, emulsification and blending: centrifugally pumping the fermented raw juice obtained in the step S6 into an emulsifying tank to fix the volume, adding isomaltooligosaccharide, and stirring for 20min at normal temperature to uniformly ferment the mixture of the raw juice and the isomaltooligosaccharide; starting the output centrifugal pump after stirring, feeding the mixture into a central blending system for constant volume, and stirring for 20min at normal temperature;
s8, conveying the liquid material obtained in the step S7 to a homogenizing system for preheating to 60-65 ℃, and sequentially carrying out low-pressure homogenization and high-pressure homogenization; low-pressure homogenization is carried out under 15-30MPa, and high-pressure homogenization is carried out under 25-40 MPa;
s9, sterilizing and filling: sterilizing at 40-60 deg.C for 20-35min at 55-60 deg.C; then, the high-temperature sterilization is carried out at the temperature of 105 ℃ and 135 ℃, the sterilization time is 15-30s, and the central temperature of the liquid material filling bottle is 80-90 ℃.
2. The method for preparing the probiotic bacteria of claim 1, wherein the composite probiotic bacteria are composite probiotic bacteria of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus fermentum and lactobacillus plantarum.
3. The method according to claim 1, wherein in step S4, the whole citrus reticulata blanco and the citrus reticulata blanco, the ginseng, the poria cocos, the lily and the ginger processed in step S2, and the medlar and the hawthorn processed in step S3 are fed into a temporary storage tank by a sanitary centrifugal pump, and are fed into a baffled continuous countercurrent extractor by the sanitary centrifugal pump after the processing is completed.
4. The method of claim 1, wherein in step S5, the fermentation container is a crock, a food grade plastic bucket or a food grade 304 stainless steel fermentation tank.
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