CN111387446A - Seabuckthorn fruit raw pulp and preparation process thereof - Google Patents
Seabuckthorn fruit raw pulp and preparation process thereof Download PDFInfo
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- CN111387446A CN111387446A CN202010378965.XA CN202010378965A CN111387446A CN 111387446 A CN111387446 A CN 111387446A CN 202010378965 A CN202010378965 A CN 202010378965A CN 111387446 A CN111387446 A CN 111387446A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 title claims description 58
- 240000000950 Hippophae rhamnoides Species 0.000 title description 2
- 241000229143 Hippophae Species 0.000 claims abstract description 221
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 59
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 59
- 238000000034 method Methods 0.000 claims abstract description 44
- 230000008569 process Effects 0.000 claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 97
- 238000010438 heat treatment Methods 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000009924 canning Methods 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 23
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000013329 compounding Methods 0.000 abstract description 4
- 230000000295 complement effect Effects 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 53
- 238000002474 experimental method Methods 0.000 description 15
- 206010044302 Tracheitis Diseases 0.000 description 13
- 239000008280 blood Substances 0.000 description 12
- 210000004369 blood Anatomy 0.000 description 12
- 239000000203 mixture Substances 0.000 description 12
- 230000003203 everyday effect Effects 0.000 description 11
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- 208000018522 Gastrointestinal disease Diseases 0.000 description 9
- 206010011224 Cough Diseases 0.000 description 7
- 206010062717 Increased upper airway secretion Diseases 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 208000026435 phlegm Diseases 0.000 description 7
- 210000002784 stomach Anatomy 0.000 description 7
- 210000002421 cell wall Anatomy 0.000 description 6
- 210000000936 intestine Anatomy 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 230000001737 promoting effect Effects 0.000 description 6
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- 206010012735 Diarrhoea Diseases 0.000 description 4
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
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- 208000004998 Abdominal Pain Diseases 0.000 description 2
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- 206010001928 Amenorrhoea Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
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- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 208000002925 dental caries Diseases 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
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- 230000008961 swelling Effects 0.000 description 2
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- 230000035922 thirst Effects 0.000 description 2
- 238000002834 transmittance Methods 0.000 description 2
- 230000008736 traumatic injury Effects 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000003935 Hippophae Nutrition 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a seabuckthorn raw stock, which is characterized by comprising the following components: the raw materials comprise, by weight, main materials, wherein the main materials comprise 92-96 parts of raw seabuckthorn pulp; and the auxiliary material comprises 4-8 parts of fructo-oligosaccharide. According to the raw seabuckthorn pulp and the preparation process thereof provided by the invention, two products with special functions are prepared into a novel food through a unique process by compounding seabuckthorn and fructo-oligosaccharide, so that complementary synergism is achieved, and the effect of 1+1>2 is realized.
Description
Technical Field
The invention relates to the technical field of agricultural product processing, in particular to seabuckthorn puree and a preparation process thereof.
Background
Along with the continuous improvement of the living standard of people, the diet of people also changes greatly, and the bad habits such as overeating, life and rest irregularity aggravate the burden of intestines and stomach of human bodies, thereby causing many cases such as dyspepsia, and people also favor the product capable of adjusting the intestinal tract.
However, the conventional gastrointestinal regulation oral liquid has low absorption efficiency, poor sealing property, short shelf life, health care effect which cannot meet the requirements of the existing market, complex preparation process and high production cost, so that technical personnel in the field provide the raw hippophae rhamnoides stock and the preparation process thereof to solve the problems in the background art.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The invention also aims to provide the raw juice of seabuckthorn, which has the advantages of cheap and easily available raw materials, mellow fragrance, sweet aftertaste, thick texture, various health-care effects and suitability for drinking requirements of contemporary people.
The invention also aims to provide a preparation process of the raw juice of seabuckthorn, which has simple process and low cost.
In order to achieve the purpose, the invention provides a raw juice of seabuckthorn, which comprises the following raw materials in parts by weight:
the main material comprises 93-96 parts of raw seabuckthorn pulp;
and the auxiliary material comprises 4-7 parts of fructo-oligosaccharide.
The sea-buckthorn has the effects of promoting blood circulation, dissipating blood stasis, reducing phlegm, relieving chest stuffiness, tonifying spleen, invigorating stomach, promoting the production of body fluid, quenching thirst, clearing heat and relieving diarrhea, and has a certain treatment effect on various diseases. Relieve cough, dispel phlegm, promote digestion, remove food stagnation, activate blood and dissipate blood stasis. Can be used for treating cough with excessive phlegm, dyspepsia, abdominal pain due to dyspepsia, traumatic injury, blood stasis, swelling, and amenorrhea due to blood stasis.
The fructo-oligosaccharide has low calorific value, and has effects of preventing dental caries, benefiting intestinal canal, reducing blood lipid, promoting nutrition absorption, and preventing and treating diarrhea and constipation.
The idea of the invention is that two products with special functions are prepared into a novel food by a unique process through the compounding of sea buckthorn and fructo-oligosaccharide, so that the complementary synergy is achieved, and the effect of 1+1>2 is realized.
The preferable scheme of the raw juice of seabuckthorn fruit comprises the following raw materials in parts by weight:
the main material comprises 95 parts of raw seabuckthorn pulp;
and the auxiliary material comprises 5 parts of fructo-oligosaccharide.
The preferable scheme of the raw juice of seabuckthorn fruit comprises the following raw materials in parts by weight:
the main material comprises 95 parts of raw seabuckthorn pulp;
and the auxiliary material comprises 5 parts of fructo-oligosaccharide.
The invention discloses a preparation process of raw seabuckthorn pulp, which is characterized by comprising the following process steps:
s1: collecting, sorting, cleaning and sterilizing the sea buckthorn fruits;
s2: juicing the seabuckthorn fruits processed by the step S1 to obtain primary seabuckthorn puree;
s3: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s4: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s5: taking S4 frozen second-level seabuckthorn raw juice according to the parts by weight, rapidly heating and melting to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s6: taking fructo-oligosaccharide according to the weight part, and adding the fructo-oligosaccharide into the second-level raw seabuckthorn pulp obtained in the step S5 to obtain third-level raw seabuckthorn pulp;
s7: stirring the tertiary sea-buckthorn primary pulp obtained in the step S6 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s8: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S7 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s9: sterilizing the third-level seabuckthorn raw juice obtained in the step S8 for 10-15S by using a high-temperature instant sterilizer, and adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃;
s10: rapidly canning the three-level raw seabuckthorn pulp obtained in the step S9 by using a vacuum sterile canning machine, sealing the bottles to obtain a finished seabuckthorn pulp product, and keeping the finished seabuckthorn pulp product at 50 ℃;
s11: and (4) preserving the heat of the seabuckthorn raw juice finished product obtained in the step (S10) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
As a preferred scheme of the preparation process of the raw juice of seabuckthorn fruit, the collection period of seabuckthorn fruit in S1 is the early winter period, and seabuckthorn fruit with dark yellow color is selected during sorting to remove individual light yellow seabuckthorn fruit.
As a preferable scheme of the preparation process of the raw seabuckthorn pulp, the rotation speed of the centrifuge in the S3 is 4200 and 4800 r/min, and the centrifugation environment is 18-20 ℃.
The invention at least comprises the following beneficial effects:
the invention relates to a seabuckthorn raw pulp and a preparation process thereof, wherein two products with special functions are prepared into a novel food through a unique process by compounding seabuckthorn and fructo-oligosaccharide, so that the effects of complementation and synergism, cough relieving and phlegm reducing, intestine and stomach improving, digestion aiding and 1+1>2 are achieved.
2, the seabuckthorn raw juice and the preparation process thereof have the advantages that the nutritional value of the prepared seabuckthorn raw juice finished product is better, the impurities are less, and the taste is better.
Detailed Description
It will be understood that terms such as "having," "including," and "comprising," when used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
Example 1:
the invention discloses a seabuckthorn fruit primary pulp which comprises the following raw materials in parts by weight:
the main material comprises 93 parts of raw seabuckthorn pulp;
and the auxiliary material comprises 7 parts of fructo-oligosaccharide.
The preparation process of the raw juice of seabuckthorn fruit comprises the following process steps:
s1: collecting, sorting, cleaning and sterilizing the sea buckthorn fruits;
s2: juicing the seabuckthorn fruits processed by the step S1 to obtain primary seabuckthorn puree;
s3: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s4: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s5: 93 parts by weight of S4 frozen second-level seabuckthorn raw juice is taken and rapidly heated and melted to 50 ℃ by strong fire, and the heating time is controlled between 20 and 30 min;
s6: taking 7 parts of fructo-oligosaccharide by weight, and adding the fructo-oligosaccharide into the second-level raw seabuckthorn pulp obtained in the step S5 to obtain third-level raw seabuckthorn pulp;
s7: stirring the tertiary sea-buckthorn primary pulp obtained in the step S6 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s8: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S7 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s9: sterilizing the third-level seabuckthorn raw juice obtained in the step S8 for 10-15S by using a high-temperature instant sterilizer, and adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃;
s10: rapidly canning the three-level raw seabuckthorn pulp obtained in the step S9 by using a vacuum sterile canning machine, sealing the bottles to obtain a finished seabuckthorn pulp product, and keeping the finished seabuckthorn pulp product at 50 ℃;
s11: and (4) preserving the heat of the seabuckthorn raw juice finished product obtained in the step (S10) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
Further, in the step S1, the time period for collecting the seabuckthorn fruits is the first winter time period, and the seabuckthorn fruits with dark yellow color are selected during sorting, and the individual seabuckthorn fruits with light yellow color are removed.
Further, the rotation speed of the centrifuge in the S3 is 4200 and 4800 r/min, and the centrifugation environment is 18-20 ℃.
Example 2:
the invention discloses a seabuckthorn fruit primary pulp which comprises the following raw materials in parts by weight:
the main material comprises 93 parts of raw seabuckthorn pulp;
and the auxiliary material comprises 7 parts of fructo-oligosaccharide.
The preparation process of the raw juice of seabuckthorn fruit comprises the following process steps:
s1: collecting, sorting, cleaning and sterilizing the sea buckthorn fruits;
s2: juicing the seabuckthorn fruits processed by the step S1 to obtain primary seabuckthorn puree;
s3: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s4: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s5: taking 94 parts by weight of S4 frozen second-stage raw seabuckthorn pulp, rapidly heating to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s6: taking 6 parts of fructo-oligosaccharide by weight, and adding the fructo-oligosaccharide into the second-level raw seabuckthorn pulp obtained in the step S5 to obtain third-level raw seabuckthorn pulp;
s7: stirring the tertiary sea-buckthorn primary pulp obtained in the step S6 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s8: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S7 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s9: sterilizing the third-level seabuckthorn raw juice obtained in the step S8 for 10-15S by using a high-temperature instant sterilizer, and adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃;
s10: rapidly canning the three-level raw seabuckthorn pulp obtained in the step S9 by using a vacuum sterile canning machine, sealing the bottles to obtain a finished seabuckthorn pulp product, and keeping the finished seabuckthorn pulp product at 50 ℃;
s11: and (4) preserving the heat of the seabuckthorn raw juice finished product obtained in the step (S10) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
Further, in the step S1, the time period for collecting the seabuckthorn fruits is the first winter time period, and the seabuckthorn fruits with dark yellow color are selected during sorting, and the individual seabuckthorn fruits with light yellow color are removed.
Further, the rotation speed of the centrifuge in the S3 is 4200 and 4800 r/min, and the centrifugation environment is 18-20 ℃.
Example 3
The invention discloses a seabuckthorn fruit primary pulp which comprises the following raw materials in parts by weight:
the main material comprises 93 parts of raw seabuckthorn pulp;
and the auxiliary material comprises 7 parts of fructo-oligosaccharide.
The preparation process of the raw juice of seabuckthorn fruit comprises the following process steps:
s1: collecting, sorting, cleaning and sterilizing the sea buckthorn fruits;
s2: juicing the seabuckthorn fruits processed by the step S1 to obtain primary seabuckthorn puree;
s3: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s4: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s5: taking 95 parts by weight of S4 frozen second-stage raw seabuckthorn pulp, rapidly heating to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s6: taking 5 parts of fructo-oligosaccharide by weight, and adding the fructo-oligosaccharide into the second-level raw seabuckthorn pulp obtained in the step S5 to obtain third-level raw seabuckthorn pulp;
s7: stirring the tertiary sea-buckthorn primary pulp obtained in the step S6 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s8: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S7 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s9: sterilizing the third-level seabuckthorn raw juice obtained in the step S8 for 10-15S by using a high-temperature instant sterilizer, and adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃;
s10: rapidly canning the three-level raw seabuckthorn pulp obtained in the step S9 by using a vacuum sterile canning machine, sealing the bottles to obtain a finished seabuckthorn pulp product, and keeping the finished seabuckthorn pulp product at 50 ℃;
s11: and (4) preserving the heat of the seabuckthorn raw juice finished product obtained in the step (S10) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
Further, in the step S1, the time period for collecting the seabuckthorn fruits is the first winter time period, and the seabuckthorn fruits with dark yellow color are selected during sorting, and the individual seabuckthorn fruits with light yellow color are removed.
Further, the rotation speed of the centrifuge in the S3 is 4200 and 4800 r/min, and the centrifugation environment is 18-20 ℃.
The sea-buckthorn has the effects of promoting blood circulation, dissipating blood stasis, reducing phlegm, relieving chest stuffiness, tonifying spleen, invigorating stomach, promoting the production of body fluid, quenching thirst, clearing heat and relieving diarrhea, and has a certain treatment effect on various diseases. Relieve cough, dispel phlegm, promote digestion, remove food stagnation, activate blood and dissipate blood stasis. Can be used for treating cough with excessive phlegm, dyspepsia, abdominal pain due to dyspepsia, traumatic injury, blood stasis, swelling, and amenorrhea due to blood stasis.
The fructo-oligosaccharide has low calorific value, and has effects of preventing dental caries, benefiting intestinal canal, reducing blood lipid, promoting nutrition absorption, and preventing and treating diarrhea and constipation.
The idea of the invention is that two products with special functions are prepared into a novel food by a unique process through the compounding of sea buckthorn and fructo-oligosaccharide, so that the complementary synergy is achieved, and the effect of 1+1>2 is realized.
Example 4
The experiment on the effect of the mixture ratio of the raw seabuckthorn pulp and the fructo-oligosaccharide comprises the following steps:
cough relieving efficacy experiment
Experimental group 1: patients with acute tracheitis comprise 20 people; experimental group 2: patients with acute tracheitis comprise 20 people; experimental group 3: patients with acute tracheitis comprise 20 people;
control group 1: patients with acute tracheitis comprise 20 people; control group 2: patients with acute tracheitis comprise 20 people; control group 3: patients with acute tracheitis comprise 20 people;
the experimental method comprises the following steps: the sea-buckthorn raw juice finished product with the mixture ratio of 93 parts of sea-buckthorn raw juice and 7 parts of fructo-oligosaccharide is taken by patients with acute tracheitis in the experimental group 1 every day for 15 days continuously;
the seabuckthorn fruit raw juice finished product with the mixture ratio of 95 parts of seabuckthorn fruit raw juice and 5 parts of fructo-oligosaccharide is taken by patients with acute tracheitis in the experimental group 2 every day for 15 days continuously;
96 parts of raw seabuckthorn pulp and 4 parts of fructo-oligosaccharide are taken by patients with acute tracheitis in the experimental group 3 every day for 15 days;
the seabuckthorn fruit raw juice finished product with the mixture ratio of 90 parts of seabuckthorn fruit raw juice and 10 parts of fructo-oligosaccharide is taken by patients with acute tracheitis in the control group 1 every day for 15 days continuously;
the seabuckthorn fruit raw juice finished product with the mixture ratio of 88 parts of seabuckthorn fruit raw juice and 12 parts of fructo-oligosaccharide is taken by patients with acute tracheitis of the control group 2 every day for 15 days continuously;
the seabuckthorn fruit raw pulp finished product with the mixture ratio of 97 parts of seabuckthorn fruit raw pulp and 3 parts of fructo-oligosaccharide is taken by patients with acute tracheitis of the control group 3 every day for 15 days continuously;
experimental data table:
the results show that: the experimental groups 1-3 have the most obvious effect of improving symptoms of patients with acute tracheitis, so that the seabuckthorn raw juice finished product with the mixture ratio of 93-96 parts of seabuckthorn raw juice and 4-7 parts of fructo-oligosaccharide has the optimal effect of relieving cough.
Gastrointestinal improvement efficacy experiments:
experimental group 1: 20 patients with gastrointestinal diseases; experimental group 2: 20 patients with gastrointestinal diseases; experimental group 3: 20 patients with gastrointestinal diseases;
control group 1: 20 patients with gastrointestinal diseases; control group 2: 20 patients with gastrointestinal diseases; control group 3: 20 patients with gastrointestinal diseases;
the experimental method comprises the following steps: the sea-buckthorn raw juice finished product with the mixture ratio of 93 parts of sea-buckthorn raw juice and 7 parts of fructo-oligosaccharide is taken by patients with intestines and stomach diseases in the experimental group 1 every day for 15 days continuously;
the raw juice finished product of seabuckthorn fruit with the mixture ratio of 95 parts of raw juice of seabuckthorn fruit and 5 parts of fructo-oligosaccharide is taken by patients with intestines and stomach of the experimental group 2 every day for 15 days continuously;
96 parts of raw seabuckthorn pulp and 4 parts of fructo-oligosaccharide are taken by patients with gastrointestinal diseases in the experimental group 3 for 15 days;
taking 90 parts of raw seabuckthorn pulp and 10 parts of fructo-oligosaccharide into the finished seabuckthorn pulp of the gastrointestinal disease patients of the control group 1 every day for 15 days continuously;
the seabuckthorn fruit raw juice finished product with the mixture ratio of 88 parts of seabuckthorn fruit raw juice and 12 parts of fructo-oligosaccharide is taken by patients with intestinal tract disease of the control group 2 every day for 15 days continuously;
the seabuckthorn fruit raw juice finished product with the mixture ratio of 97 parts of seabuckthorn fruit raw juice and 3 parts of fructo-oligosaccharide is taken by patients with intestines and stomach of a control group 3 every day for 15 days continuously;
experimental data table:
the results show that: the experimental groups 1-3 have the most obvious effect of improving the symptoms of the gastrointestinal diseases, so that the finished product of the seabuckthorn raw juice with the proportioning parts of 93-96 parts of seabuckthorn raw juice and 4-7 parts of fructo-oligosaccharide has the optimal effect of improving the intestines and stomach.
Therefore, one of the creativity of the invention is the proportion of the main material and the auxiliary material, namely, the main material comprises 93 to 96 parts of the raw juice of the seabuckthorn; the auxiliary materials comprise 4-7 parts of fructo-oligosaccharide, and the raw seabuckthorn pulp can exert the maximum effect within the range of the mixture ratio.
Example 5
The influence experiment of the S4 process on the finished product in the preparation process of the invention is as follows:
experimental groups: 100kg of finished seabuckthorn raw pulp prepared by the complete process provided by the invention;
control group: 100kg of the finished product of the raw seabuckthorn pulp prepared by the process S4 is removed;
the experimental method comprises the following steps: filtering the sea-buckthorn raw juice finished product of the experimental group by using an h11 filter screen, and weighing impurities;
filtering the seabuckthorn raw juice finished product of the control group by using an h11 filter screen, and weighing impurities;
experimental data results: the mass of the impurities in the experimental group is 173g, and the mass of the impurities in the control group is 336 g;
the result shows that the S4 process can effectively reduce the impurities in the finished product of the raw juice of the seabuckthorn fruit.
Therefore, another inventive aspect of the present invention is that in the production process, before adding fructo-oligosaccharide into raw juice of seabuckthorn fruit, the raw juice of seabuckthorn fruit needs to be processed by the process S4: the secondary seabuckthorn raw juice is frozen and stored for 48 to 60 hours at the temperature of minus 20 ℃ instead of being directly added with fructo-oligosaccharide, and the process aims at, because the cell wall of the seabuckthorn fruit is damaged to a great extent in the juicing process, the beneficial substances such as Total Flavonoids (TFH), superoxide dismutase (SOD) and the like contained in the seabuckthorn fruit can be released in a large amount, the substances can be slowly oxidized in the normal temperature environment to generate denaturation and form precipitates, thereby not only greatly reducing the nutritive value of the raw juice of the sea buckthorn, but also can affect the taste of the raw juice of the seabuckthorn, the secondary raw juice of the seabuckthorn is processed by freezing and storing for 48 to 60 hours at the temperature of minus 20 ℃, can effectively prevent the oxidation of the nutrient substances and the movement of broken cell walls in a low-temperature freezing environment so as to prevent the agglomeration and bonding of the cell walls to form precipitates.
Example 6
The influence experiment of the S5 process on the finished product in the preparation process of the invention is as follows:
experimental groups: 100kg of finished seabuckthorn raw pulp prepared by the complete process provided by the invention;
control group: other processes are unchanged, in the S5 process, the secondary sea-buckthorn primary pulp is rapidly heated and melted to 50 ℃ by using mild fire and strong fire, the heating time is 70min, and 100kg of prepared sea-buckthorn primary pulp finished product is obtained;
the experimental method comprises the following steps: filtering the sea-buckthorn raw juice finished product of the experimental group by using an h11 filter screen, and weighing impurities;
filtering the seabuckthorn raw juice finished product of the control group by using an h11 filter screen, and weighing impurities;
experimental data results: the mass of the impurities in the experimental group is 173g, and the mass of the impurities in the control group is 264 g;
the result shows that the S5 process can effectively reduce the impurities in the finished product of the raw juice of the seabuckthorn fruit.
Therefore, another inventive aspect of the present invention is embodied in the production process, before adding the fructo-oligosaccharide, S5: taking S4 frozen two-stage seabuckthorn raw juice according to parts by weight, rapidly heating and melting to 50 ℃ by strong fire, controlling the heating time to be 20-30min, rapidly heating by strong fire and controlling the time to be 20-30min, wherein in the slow heating process, broken cell walls move slowly and are very easy to form fine bubble walls to be freely combined, so that mutual agglomeration and bonding are caused to form precipitates, the rapid heating can accelerate the moving speed of liquid water molecules, and the moving speed of the broken cell walls is accelerated, so that the broken cell walls are not easy to bond in the mutual contact process;
example 7
Experiment of influence of the original fructus Hippophae juice added with fructo-oligosaccharide on the final product by keeping 50 deg.C in the whole process of S7, S8 and S10:
the experimental group is that the finished product of the raw juice of seabuckthorn fruit is 50L;
in the control group 1, other processes are unchanged, the sea-buckthorn raw juice added with fructo-oligosaccharide is kept at 55 ℃ in the whole process of the processes S7, S8 and S10, and the prepared sea-buckthorn raw juice finished product is 50L;
in the control group 2, other processes are not changed, the whole process of the seabuckthorn raw juice added with fructo-oligosaccharide in the processes S7, S8 and S10 is kept at 53 ℃, and the prepared seabuckthorn raw juice finished product is 50L;
in the contrast group 3, the other processes are not changed, the seabuckthorn raw juice added with fructo-oligosaccharide is kept at 47 ℃ in the whole process of the processes S7, S8 and S10, and the prepared seabuckthorn raw juice finished product is 50L;
the experimental method comprises the following steps: standing the finished products of the experimental group, the control group 1, the control group 2 and the control group 3 for 10 hours respectively, and taking the liquid at the top and the bottom of each component for a transmittance experiment;
the experimental results are as follows:
the results show that the sea-buckthorn raw juice finished product prepared by the experimental group has the highest combination degree and the most stable fructo-oligosaccharide;
the invention is also creatively realized in the production process, the seabuckthorn raw juice added with the fructo-oligosaccharide is kept at 50 ℃ in the whole process of the processes S7, S8 and S10, so that the seabuckthorn raw juice and the fructo-oligosaccharide are in the optimal temperature environment during combination to improve the activity of seabuckthorn molecules and the fructo-oligosaccharide, the seabuckthorn molecules and the fructo-oligosaccharide are contacted more fully, nutrient substances in the seabuckthorn raw juice are inactivated when the temperature is too high, the activity of the seabuckthorn raw juice and the fructo-oligosaccharide is reduced when the temperature is too low, and the combination effect is.
Example 8
And (3) carrying out an experiment on the influence of reducing the homogenizing pressure on the finished product at the later stage:
the experimental group is that the finished product of the raw juice of seabuckthorn fruit is 50L;
in the comparison group 1, the other processes are not changed, the average value treatment is carried out on the three-level seabuckthorn raw juice obtained in the step S7 for 40min by a homogenizer, wherein the pressure of the homogenizer is adjusted to 25mpa and is kept unchanged, and the prepared seabuckthorn raw juice finished product is 50L;
in the control group 2, other processes are not changed, the whole process of the seabuckthorn raw juice added with fructo-oligosaccharide in the processes S7, S8 and S10 is kept at 53 ℃, and the prepared seabuckthorn raw juice finished product is 50L;
in the contrast group 3, the other processes are not changed, the seabuckthorn raw juice added with fructo-oligosaccharide is kept at 47 ℃ in the whole process of the processes S7, S8 and S10, and the prepared seabuckthorn raw juice finished product is 50L;
the experimental method comprises the following steps: standing the finished products of the experimental group and the control group for 10 hours respectively, and taking the liquid at the top and the bottom of each component for a transmittance experiment;
the experimental results are as follows:
the results show that the sea-buckthorn raw juice finished product prepared by the experimental group has the highest combination degree and the most stable fructo-oligosaccharide;
therefore, another inventive aspect of the present invention is embodied in the production process S8, S8: carrying out mean value treatment on the three-level seabuckthorn raw pulp obtained in the step S7 for 40min by a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and the three-level seabuckthorn raw pulp is kept at 50 ℃, and the process aims to firstly carry out homogenization treatment in a high-pressure environment, so that the mixed liquid of the seabuckthorn raw pulp and fructo-oligosaccharide is more uniform on the whole to improve the taste and texture of a finished product, and then carrying out proper pressure reduction treatment to properly reduce the activity of substances so as to keep the mixed liquid which achieves the homogenization effect in an optimal combination state.
While embodiments of the invention have been disclosed above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in all kinds of fields of application of the invention, and further modifications may readily be effected by those skilled in the art, so that the invention is not limited to the specific details without departing from the general concept defined by the claims and the scope of equivalents.
Claims (6)
1. A raw seabuckthorn pulp is characterized by comprising: the following raw materials in parts by weight:
the main material comprises 92-96 parts of raw seabuckthorn pulp;
and the auxiliary material comprises 4-8 parts of fructo-oligosaccharide.
2. The raw juice of seabuckthorn according to claim 1, which comprises the following raw materials in parts by weight:
the main material comprises 95 parts of raw seabuckthorn pulp;
and the auxiliary material comprises 5 parts of fructo-oligosaccharide.
3. The raw juice of seabuckthorn according to claim 1, which comprises the following raw materials in parts by weight:
the main material comprises 94 parts of raw seabuckthorn pulp;
and the auxiliary material comprises 6 parts of fructo-oligosaccharide.
4. The preparation process of the raw juice of seabuckthorn according to any one of claims 1 to 3, which comprises the following steps:
s1: collecting, sorting, cleaning and sterilizing the sea buckthorn fruits;
s2: juicing the seabuckthorn fruits processed by the step S1 to obtain primary seabuckthorn puree;
s3: centrifuging the primary seabuckthorn pulp, and removing pomace to obtain secondary seabuckthorn pulp;
s4: freezing and storing the second-level seabuckthorn raw juice at-20 ℃ for 48-60 h;
s5: taking S4 frozen second-level seabuckthorn raw juice according to the parts by weight, rapidly heating and melting to 50 ℃ by strong fire, and controlling the heating time to be 20-30 min;
s6: taking fructo-oligosaccharide according to the weight part, and adding the fructo-oligosaccharide into the second-level raw seabuckthorn pulp obtained in the step S5 to obtain third-level raw seabuckthorn pulp;
s7: stirring the tertiary sea-buckthorn primary pulp obtained in the step S6 for 30min by using a high-shear stirrer, and simultaneously keeping the tertiary sea-buckthorn primary pulp at 50 ℃;
s8: carrying out mean value treatment on the three-level seabuckthorn raw juice obtained in the step S7 for 40min by using a homogenizer, wherein the pressure of the homogenizer is adjusted to be 25mpa within 1-30min, the pressure of the homogenizer is adjusted to be 22mpa within 30-40min, and meanwhile, the three-level seabuckthorn raw juice is kept at 50 ℃;
s9: sterilizing the third-level seabuckthorn raw juice obtained in the step S8 for 10-15S by using a high-temperature instant sterilizer, and adjusting the sterilization temperature of the high-temperature instant sterilizer to 108-110 ℃;
s10: rapidly canning the three-level raw seabuckthorn pulp obtained in the step S9 by using a vacuum sterile canning machine, sealing the bottles to obtain a finished seabuckthorn pulp product, and keeping the finished seabuckthorn pulp product at 50 ℃;
s11: and (4) preserving the heat of the seabuckthorn raw juice finished product obtained in the step (S10) for 20min, naturally cooling to 20 ℃, and performing subsequent code spraying, boxing and packaging.
5. The process of claim 4, wherein the time period for collecting the seabuckthorn fruits in S1 is the early winter time period, and the seabuckthorn fruits with dark yellow color are selected during sorting to remove the individual seabuckthorn fruits with light yellow color.
6. The process of claim 4, wherein the rotation speed of the centrifuge in S3 is 4200 and 4800 r/min, and the centrifugation environment is 18-20 ℃.
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| CN115702673A (en) * | 2021-08-16 | 2023-02-17 | 山西棘梦生物股份有限公司 | Preparation method of sea-buckthorn and Chinese wolfberry fruit composite juice |
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