CN111418742A - Preparation method of wild cherry juice - Google Patents
Preparation method of wild cherry juice Download PDFInfo
- Publication number
- CN111418742A CN111418742A CN202010464675.7A CN202010464675A CN111418742A CN 111418742 A CN111418742 A CN 111418742A CN 202010464675 A CN202010464675 A CN 202010464675A CN 111418742 A CN111418742 A CN 111418742A
- Authority
- CN
- China
- Prior art keywords
- juice
- wild cherry
- enzymolysis
- filtrate
- electric field
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 40
- 244000007021 Prunus avium Species 0.000 title claims abstract description 29
- 235000010401 Prunus avium Nutrition 0.000 title claims abstract description 29
- 235000014441 Prunus serotina Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 38
- 239000000706 filtrate Substances 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 20
- 230000005684 electric field Effects 0.000 claims abstract description 20
- 238000002386 leaching Methods 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000008367 deionised water Substances 0.000 claims abstract description 13
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 11
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000004537 pulping Methods 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 22
- 235000015203 fruit juice Nutrition 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 11
- 229930003268 Vitamin C Natural products 0.000 claims description 11
- 235000019154 vitamin C Nutrition 0.000 claims description 11
- 239000011718 vitamin C Substances 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 241001506873 Prunus cerasifera Species 0.000 claims description 6
- 235000009836 Prunus pissardii Nutrition 0.000 claims description 6
- 239000000834 fixative Substances 0.000 claims description 6
- 230000000415 inactivating effect Effects 0.000 claims description 6
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 235000011158 Prunus mume Nutrition 0.000 claims description 5
- 244000018795 Prunus mume Species 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000001514 detection method Methods 0.000 description 9
- 235000021028 berry Nutrition 0.000 description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 description 6
- 235000013824 polyphenols Nutrition 0.000 description 6
- 238000001556 precipitation Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 5
- 238000005189 flocculation Methods 0.000 description 5
- 230000016615 flocculation Effects 0.000 description 5
- 235000018553 tannin Nutrition 0.000 description 5
- 239000001648 tannin Substances 0.000 description 5
- 229920001864 tannin Polymers 0.000 description 5
- 241001444063 Aronia Species 0.000 description 2
- 240000005662 Aronia melanocarpa Species 0.000 description 2
- 235000007425 Aronia melanocarpa Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000003840 Amygdalus nana Nutrition 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000011432 Prunus Nutrition 0.000 description 1
- 241000220299 Prunus Species 0.000 description 1
- 235000014001 Prunus serrulata Nutrition 0.000 description 1
- 241000392970 Prunus serrulata Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000014774 prunus Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of wild cherry juice, which comprises the steps of firstly taking wild cherry fruits, cleaning and pulping, adding pectinase into pulp for enzymolysis, filtering enzymolysis liquid to obtain filtrate I and filter residue, then adding the filter residue into deionized water, treating mixed liquid by using a high-voltage pulse electric field method to obtain leaching liquor, finally filtering the leaching liquor, mixing the filtrate II with the filtrate I, and adding a stabilizer to obtain the wild cherry juice. By adopting the process, the juice yield of the wild cherry fruits can reach more than 85 percent, the utilization rate of the raw materials is obviously improved, the production cost of the wild cherry juice is effectively reduced, and the prepared juice keeps the nutritional value of the wild cherry.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of a wild cherry juice.
Background
Prunus serrulata (Aronia melanocarpa Elliot), Aronia melanocarpa, perennial deciduous shrub of Rosaceae, native to northeast North America, and distributed mostly from Boragic coast to Pacific coast. China starts to be introduced in 90 s of the 20 th century, is planted in semiarid regions in the northwest of Liaoning province, and has abundant planting resources until development. The fruit belongs to berries, the peel of which is purple black and the pulp of which is dark red, and is rich in flavone, anthocyanin, polyphenol and other substances. The fruits of the prunus laevigata have sour and astringent taste and poor mouthfeel, but numerous researches prove that the juice has the highest antioxidant activity in common fruits, and has the effects of resisting tumors, resisting inflammation, preventing urinary tract infection, reducing blood sugar, protecting liver, treating obesity and the like.
The fruits have strong health care efficacy, but the fruits are not acceptable to the public due to poor mouthfeel, so the deep processing of the fruits is very important. At present, a large number of wild cherry products are sold on the market abroad, such as fruit juice, fruit powder, fruit wine, jam and the like, and natural food pigments are prepared and added into health-care products, so that the wild cherry products are popular with the public. However, at present, deep processing products of the wild cherry berries are few in China, so that the preparation of related products has great development potential. In view of the fact that the wild cherry berry belongs to berries, the fruit juice is the simplest product, the juice yield of the wild cherry berry is particularly important in the fruit juice processing process, the juice yield of the wild cherry berry is basically 70% by the currently adopted method, but the loss of nutrients is more, and the production cost is greatly increased.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of a wild cherry juice.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of a wild cherry juice comprises the following steps:
step 1, taking fruits of prunus cerasifera, cleaning and pulping;
step 2, adding 0.1-0.3 wt.% of pectinase into the slurry obtained in the step 1, carrying out enzymolysis under conditions of 100-150rpm, 40-45 ℃ and 1-3h, and inactivating the enzyme to obtain an enzymolysis solution;
step 3, filtering the enzymolysis liquid to obtain a filtrate I and filter residue;
step 4, adding the filter residue obtained in the step 3 into deionized water, wherein the using amount ratio of the filter residue to the deionized water is 1 g: 5-30m L, treating the mixed solution by using a high-voltage pulse electric field method, wherein the treatment conditions of the high-voltage pulse electric field method are that the power is 400-600W, the electric field intensity is 20-30 KV/cm, the pulse width is 4-8 mu s, the frequency is 60-80 Hz, and the treatment time is 1-2 h, so as to obtain a leaching solution;
and 5, filtering the leaching liquor obtained in the step 4, mixing the filtrate II with the filtrate I, and adding a stabilizer to obtain the prunus mume fruit juice.
Further, 0.1-0.3 wt.% citric acid and 0.03-0.06 wt.% vitamin C are added to the slurry in step 2.
Further, the enzymolysis conditions in step 2 are 120rpm, 40 ℃ and 2 h.
Further, the stabilizer is selected from xanthan gum, pectin or sodium carboxymethyl cellulose.
Further, the amount of the stabilizer is 0.04-0.08 wt.% of the mixed solution.
The invention adopts a method of combining enzymolysis and extraction, and optimizes the preparation process of the wild cherry juice. Firstly, pectinase is adopted for enzymolysis, so that pulp can be effectively degraded, and the juice yield of fruits is improved; then, the residues after enzymolysis are subjected to secondary utilization by water leaching, and a high-voltage pulse electric field method is matched, so that the dissolution and precipitation of soluble solid matters in the residues are effectively promoted, the nutrient substances of the aronia fruits are not damaged, and the utilization rate of the aronia fruits is greatly improved.
By adopting the process, the juice yield of the wild cherry fruits can reach more than 85 percent, the utilization rate of the raw materials is obviously improved, the production cost of the wild cherry juice is effectively reduced, and the prepared juice keeps the nutritional value of the wild cherry.
Detailed Description
The following examples further illustrate the present invention but are not to be construed as limiting the invention. Modifications or substitutions to methods, procedures, or conditions of the invention may be made without departing from the spirit and scope of the invention.
Example 1
A preparation method of a wild cherry juice comprises the following steps:
step 1, taking fruits of prunus cerasifera, cleaning and pulping;
step 2, adding color fixative citric acid and vitamin C into the slurry obtained in the step 1, wherein the addition amount of the citric acid is 0.2 wt%, the addition amount of the vitamin C is 0.04 wt%, then adding 0.2 wt% of pectinase, carrying out enzymolysis, and inactivating enzyme at the enzymolysis conditions of 120rpm, 40 ℃ and 2 hours to obtain an enzymolysis solution;
step 3, filtering the enzymolysis liquid to obtain a filtrate I and filter residue;
step 4, adding the filter residue obtained in the step 3 into deionized water, wherein the using amount ratio of the filter residue to the deionized water is 1 g: 15m L, treating the mixed solution by using a high-voltage pulse electric field method, wherein the treatment conditions of the high-voltage pulse electric field method are that the power is 400W, the electric field intensity is 20KV/cm, the pulse width is 5 mus, the frequency is 68Hz, and the treatment time is 1h, so as to obtain a leaching solution;
and 5, filtering the leaching liquor obtained in the step 4, mixing the filtrate II with the filtrate I, adding a stabilizer xanthan gum, wherein the dosage of the xanthan gum is 0.05 wt% of the mixed liquor, and thus obtaining the prunus mume fruit juice.
Through detection, the juice yield of the fruit juice in the embodiment can reach 86%; the Folin-Ciocalteu method is adopted for detection, and the polyphenol content of the juice is 692.4 mg/g; the tannin content was 268mg/g as determined by the Duval B & Shetty K method.
After 120 days of accelerated experiments (45 +/-1 ℃, relative humidity of 75 +/-5%), the color of the juice is unchanged, and no layering and flocculation precipitation exist.
Example 2
A preparation method of a wild cherry juice comprises the following steps:
step 1, taking fruits of prunus cerasifera, cleaning and pulping;
step 2, adding color fixative citric acid and vitamin C into the slurry obtained in the step 1, wherein the addition amount of the citric acid is 0.1 wt%, the addition amount of the vitamin C is 0.05 wt%, then adding 0.1 wt% of pectinase, carrying out enzymolysis under the conditions of 150rpm, 45 ℃ and 2 hours, and inactivating the enzyme to obtain an enzymolysis solution;
step 3, filtering the enzymolysis liquid to obtain a filtrate I and filter residue;
step 4, adding the filter residue obtained in the step 3 into deionized water, wherein the using amount ratio of the filter residue to the deionized water is 1 g: 18m L, treating the mixed solution by using a high-voltage pulse electric field method, wherein the treatment conditions of the high-voltage pulse electric field method comprise that the power is 500W, the electric field intensity is 20KV/cm, the pulse width is 4 mus, the frequency is 60Hz, and the treatment time is 1h, so as to obtain a leaching solution;
and 5, filtering the leaching liquor obtained in the step 4, mixing the filtrate II with the filtrate I, and adding a stabilizer pectin in an amount of 0.06 wt% of the mixed liquor to obtain the wild cherry berry juice.
Through detection, the juice yield of the fruit juice in the embodiment can reach 88%; the Folin-Ciocalteu method is adopted for detection, and the polyphenol content of the juice is 713.4 mg/g; the tannin content was 275mg/g as determined by the Duval B & Shetty K method.
After 120 days of accelerated experiments (45 +/-1 ℃, relative humidity of 75 +/-5%), the color of the juice is unchanged, and no layering and flocculation precipitation exist.
Example 3
A preparation method of a wild cherry juice comprises the following steps:
step 1, taking fruits of prunus cerasifera, cleaning and pulping;
step 2, adding color fixative citric acid and vitamin C into the slurry obtained in the step 1, wherein the addition amount of the citric acid is 0.3 wt%, the addition amount of the vitamin C is 0.03 wt%, then adding 0.3 wt% of pectinase, performing enzymolysis, and inactivating enzyme at the enzymolysis condition of 100rpm, 45 ℃ and 1h to obtain an enzymolysis solution;
step 3, filtering the enzymolysis liquid to obtain a filtrate I and filter residue;
step 4, adding the filter residue obtained in the step 3 into deionized water, wherein the using amount ratio of the filter residue to the deionized water is 1 g: 20m L, treating the mixed solution by using a high-voltage pulse electric field method, wherein the treatment conditions of the high-voltage pulse electric field method comprise that the power is 500W, the electric field intensity is 24KV/cm, the pulse width is 7 mus, the frequency is 70Hz, and the treatment time is 1h, so as to obtain a leaching solution;
and 5, filtering the leaching liquor obtained in the step 4, mixing the filtrate II with the filtrate I, and adding a stabilizer of sodium carboxymethyl cellulose, wherein the dosage of the sodium carboxymethyl cellulose is 0.06 wt% of the mixed liquor, so as to obtain the prunus mume fruit juice.
Through detection, the juice yield of the fruit juice in the embodiment can reach 87%; detected by Folin-Ciocalteu method, the polyphenol content of the juice is 708.2 mg/g; the tannin content was 288mg/g as determined by Duval B & Shetty K method.
After 120 days of accelerated experiments (45 +/-1 ℃, relative humidity of 75 +/-5%), the color of the juice is unchanged, and no layering and flocculation precipitation exist.
Comparative example 1
This example differs from example 1 in that: the high-voltage pulse electric field method is not adopted for auxiliary extraction.
A preparation method of a wild cherry juice comprises the following steps:
step 1, taking fruits of prunus cerasifera, cleaning and pulping;
step 2, adding color fixative citric acid and vitamin C into the slurry obtained in the step 1, wherein the addition amount of the citric acid is 0.2 wt%, the addition amount of the vitamin C is 0.04 wt%, then adding 0.2 wt% of pectinase, carrying out enzymolysis, and inactivating enzyme at the enzymolysis conditions of 120rpm, 40 ℃ and 2 hours to obtain an enzymolysis solution;
step 3, filtering the enzymolysis liquid to obtain a filtrate I and filter residue;
step 4, adding the filter residue obtained in the step 3 into deionized water, wherein the using amount ratio of the filter residue to the deionized water is 1g to 15m L, and the treatment time is 1h to obtain a leaching solution;
and 5, filtering the leaching liquor obtained in the step 4, mixing the filtrate II with the filtrate I, adding a stabilizer xanthan gum, wherein the dosage of the xanthan gum is 0.05 wt% of the mixed liquor, and thus obtaining the prunus mume fruit juice.
Through detection, the juice yield of the fruit juice in the embodiment is 72%; the Folin-Ciocalteu method is adopted for detection, and the polyphenol content of the juice is 653.5 mg/g; the tannin content was 234mg/g as determined by the Duval B & Shetty K method.
After 120 days of accelerated experiments (45 +/-1 ℃, relative humidity of 75 +/-5%), the color of the juice is unchanged, and no layering and flocculation precipitation exist.
Comparative example 2
The wild cherry fruit juice of this embodiment directly adopts wild cherry fruit to squeeze juice.
Through detection, the juice yield of the fruit juice in the embodiment is 58%; the Folin-Ciocalteu method is adopted for detection, and the polyphenol content of the juice is 572.3 mg/g; the tannin content was 186mg/g as determined by Duval B & Shetty K method.
After 120 days of accelerated experiments (45 +/-1 ℃, relative humidity of 75 +/-5%), the color of the juice is unchanged, and no layering and flocculation precipitation exist.
Claims (7)
1. A preparation method of wild cherry juice is characterized by comprising the following steps: the method comprises the following steps:
step 1, taking fruits of prunus cerasifera, cleaning and pulping;
step 2, adding 0.1-0.3 wt.% of pectinase into the slurry obtained in the step 1, carrying out enzymolysis under conditions of 100-150rpm, 40-45 ℃ and 1-3h, and inactivating the enzyme to obtain an enzymolysis solution;
step 3, filtering the enzymolysis liquid to obtain a filtrate I and filter residue;
step 4, adding the filter residue obtained in the step 3 into deionized water, wherein the using amount ratio of the filter residue to the deionized water is 1 g: 5-30m L, treating the mixed solution by using a high-voltage pulse electric field method, wherein the treatment conditions of the high-voltage pulse electric field method are that the power is 400-600W, the electric field intensity is 20-30 KV/cm, the pulse width is 4-8 mu s, the frequency is 60-80 Hz, and the treatment time is 1-2 h, so as to obtain a leaching solution;
and 5, filtering the leaching liquor obtained in the step 4, mixing the filtrate II with the filtrate I, and adding a stabilizer to obtain the prunus mume fruit juice.
2. The method of claim 1, wherein: in step 2, before enzymolysis, a color fixative needs to be added into the slurry.
3. The method of claim 2, wherein: the color fixative is a mixture of citric acid and vitamin C, the amount of citric acid is 0.1-0.3 wt.%, and the amount of vitamin C is 0.03-0.06 wt.%.
4. The method of claim 1, wherein: the enzymolysis conditions in step 2 are 120rpm, 40 ℃ and 2 h.
5. The method of claim 1, wherein: the processing conditions of the high-voltage pulse electric field method in the step 3 are 500W of power, 24KV/cm of electric field strength, 6 mus of pulse width and 70Hz of frequency, and the processing time is 1 h.
6. The method of claim 1, wherein: the stabilizer is selected from xanthan gum, pectin or sodium carboxymethylcellulose.
7. The method of claim 6, wherein: the dosage of the stabilizer is 0.04-0.08 wt% of the mixed solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010464675.7A CN111418742A (en) | 2020-05-28 | 2020-05-28 | Preparation method of wild cherry juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010464675.7A CN111418742A (en) | 2020-05-28 | 2020-05-28 | Preparation method of wild cherry juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111418742A true CN111418742A (en) | 2020-07-17 |
Family
ID=71553260
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010464675.7A Pending CN111418742A (en) | 2020-05-28 | 2020-05-28 | Preparation method of wild cherry juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111418742A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293622A (en) * | 2020-11-17 | 2021-02-02 | 任维栋 | Preparation process of black fruit flower-shaped lug |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103145682A (en) * | 2013-04-08 | 2013-06-12 | 鲜活果汁工业（昆山）有限公司 | Method for extracting anthocyanidin from aria |
| CN104351869A (en) * | 2014-10-18 | 2015-02-18 | 辽宁省干旱地区造林研究所 | Aronia melenocarpa composite juice beverage and preparation method thereof |
| CN106083796A (en) * | 2016-06-20 | 2016-11-09 | 仇颖莹 | A kind of extracting method of vaccinium oxycoccus pigment |
| CN106923136A (en) * | 2017-03-02 | 2017-07-07 | 吉林农业大学 | Anthocyanidin Compound-acid stabilizer and super-pressure auxiliary antihunt means |
| CN108925798A (en) * | 2018-05-30 | 2018-12-04 | 江南大学 | A kind of wild cherry certain kind of berries fruit vinegar beverage and preparation method thereof rich in anthocyanidin |
| CN108967775A (en) * | 2018-06-25 | 2018-12-11 | 天津科技大学 | A kind of wild cherry certain kind of berries active plant lactacidase fermenting beverage and preparation method thereof |
| CN109845926A (en) * | 2018-11-15 | 2019-06-07 | 天津科技大学 | A kind of non-clarified type NFC Black Box Tracing composite fruit juice and preparation method thereof |
-
2020
- 2020-05-28 CN CN202010464675.7A patent/CN111418742A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103145682A (en) * | 2013-04-08 | 2013-06-12 | 鲜活果汁工业（昆山）有限公司 | Method for extracting anthocyanidin from aria |
| CN104351869A (en) * | 2014-10-18 | 2015-02-18 | 辽宁省干旱地区造林研究所 | Aronia melenocarpa composite juice beverage and preparation method thereof |
| CN106083796A (en) * | 2016-06-20 | 2016-11-09 | 仇颖莹 | A kind of extracting method of vaccinium oxycoccus pigment |
| CN106923136A (en) * | 2017-03-02 | 2017-07-07 | 吉林农业大学 | Anthocyanidin Compound-acid stabilizer and super-pressure auxiliary antihunt means |
| CN108925798A (en) * | 2018-05-30 | 2018-12-04 | 江南大学 | A kind of wild cherry certain kind of berries fruit vinegar beverage and preparation method thereof rich in anthocyanidin |
| CN108967775A (en) * | 2018-06-25 | 2018-12-11 | 天津科技大学 | A kind of wild cherry certain kind of berries active plant lactacidase fermenting beverage and preparation method thereof |
| CN109845926A (en) * | 2018-11-15 | 2019-06-07 | 天津科技大学 | A kind of non-clarified type NFC Black Box Tracing composite fruit juice and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 赵旭彤: "蓝莓加工废弃物中花青素提取纯化及抗氧化活性研究", 《中国优秀硕士学位论文全文数据库（电子期刊）》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293622A (en) * | 2020-11-17 | 2021-02-02 | 任维栋 | Preparation process of black fruit flower-shaped lug |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104432357B (en) | A method for processing clarified Prunus humilis Bunge juice | |
| CN104312859A (en) | Cherry and tomato composite beverage and preparation method thereof | |
| CN102776099A (en) | Preparation method of noni wine | |
| CN107594243B (en) | Preparation method of clear persimmon beverage | |
| CN104546989A (en) | Method for preparing cranberry extract and capsules thereof | |
| CN104757639A (en) | Life-nourishing and nutritional avocado and lemon juice | |
| CN113615782A (en) | Preparation method of aronia melanocarpa beverage with good color and luster and stability | |
| CN103087548B (en) | Method for extracting trichosanthes kirilowii maxim uranidin | |
| CN107114643B (en) | Red date health concentrated juice and preparation method thereof | |
| KR102387371B1 (en) | Fermented Stauntonia hexaphylla with improved antioxidant activity and uses thereof | |
| CN108112837A (en) | Anti-oxidant blueberry concentrate and preparation method thereof | |
| CN103045430A (en) | Anthocyanin-rich fructus rhodomyrti fermented fruit wine and preparation method thereof | |
| CN111418742A (en) | Preparation method of wild cherry juice | |
| CN107573438A (en) | A kind of method that polysaccharide is extracted in the pericarp from passion fruit | |
| CN113966797A (en) | Preparation method of anti-aging pomegranate juice beverage | |
| CN102640955B (en) | Fresh jujube juice processing method | |
| CN111449181A (en) | Method for preparing fermentation type composite fruit and vegetable beverage through ultrahigh pressure auxiliary enzyme treatment | |
| CN110655805A (en) | Method for extracting effective components of miracle fruit | |
| KR20200077374A (en) | Noni-juice Concentrate Surpressed a nasty smell and fortified an effective component and preparation method of the same | |
| CN106689936B (en) | Preparation method of nitraria tangutorum bobr concentrated pulp and nitraria tangutorum bobr juice | |
| CN107557245B (en) | Nuoni papaya wine and preparation method thereof | |
| KR101754250B1 (en) | Method for producing wine using Schisandra chinensis | |
| CN108013285A (en) | A kind of globe artichoke composite beverage and preparation method thereof | |
| CN112167482A (en) | Real mango juice beverage | |
| CN113925117A (en) | Preparation method of high-clarity golden pomelo juice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200717 |
|
| RJ01 | Rejection of invention patent application after publication |