CN112293622A - Preparation process of black fruit flower-shaped lug - Google Patents
Preparation process of black fruit flower-shaped lug Download PDFInfo
- Publication number
- CN112293622A CN112293622A CN202011283693.1A CN202011283693A CN112293622A CN 112293622 A CN112293622 A CN 112293622A CN 202011283693 A CN202011283693 A CN 202011283693A CN 112293622 A CN112293622 A CN 112293622A
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- China
- Prior art keywords
- black fruit
- steps
- flower bud
- following
- fruit flower
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 10
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 239000001630 malic acid Substances 0.000 claims abstract description 10
- 235000011090 malic acid Nutrition 0.000 claims abstract description 10
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 10
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 10
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 10
- 239000008213 purified water Substances 0.000 claims abstract description 10
- 239000001509 sodium citrate Substances 0.000 claims abstract description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 235000015165 citric acid Nutrition 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 238000006386 neutralization reaction Methods 0.000 claims abstract description 4
- 235000011083 sodium citrates Nutrition 0.000 claims abstract description 4
- 241001092391 Sorbus Species 0.000 claims description 6
- 235000014459 Sorbus Nutrition 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 235000019614 sour taste Nutrition 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 claims description 3
- 235000015192 vegetable juice Nutrition 0.000 abstract description 5
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 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 abstract description 3
- 229930002877 anthocyanin Natural products 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
- 239000004410 anthocyanin Substances 0.000 abstract description 3
- 150000004636 anthocyanins Chemical class 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000284 extract Substances 0.000 abstract description 3
- 229930003944 flavone Natural products 0.000 abstract description 3
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 3
- 235000011949 flavones Nutrition 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 3
- 235000013824 polyphenols Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 241001092035 Photinia Species 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 240000005662 Aronia melanocarpa Species 0.000 description 1
- 235000007425 Aronia melanocarpa Nutrition 0.000 description 1
- 239000009526 Fructus Akebiae Substances 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 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
-
- 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
- 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 belongs to a preparation process of black fruit flower-shaped block, which comprises the following steps: juicing, blending and sterilizing; the juicing process comprises the following steps: cleaning the black fruit flower bud, draining, injecting clear water for juicing, wherein the ratio of the black fruit flower bud to the water is 1:1, and obtaining black fruit flower bud juice; the blending process comprises the following steps: mixing white granulated sugar, citric acid, malic acid, sodium citrate, potassium sorbate and edible essence with the prepared fructus Sorbi Pohuashanensis, stirring, and adding purified water for neutralization; the sterilization process comprises the following steps: the invention relates to a vegetable juice prepared by taking fructus Sorbi Pohuashanensis as a main raw material, which is rich in flavone, anthocyanin, polyphenol and other substances, and the extract has special effects on treating diseases such as cancer, diabetes, cardiovascular and cerebrovascular diseases and the like.
Description
Technical Field
The invention belongs to the technical field of vegetable juice preparation, and particularly relates to a preparation process of black fruit flower buds.
Background
Fructus Nigellae, also called as Photinia nigra, is bush of Photinia, Rosaceae, with height of 1.5-3 m and crown diameter of 1.5-3 m; the mature tree body consists of 15-40 main branches; red brown bud, cone shape. Dark green leaves, intergrowth of leaves, smooth leaves, oval or elliptical shape. The inflorescence of the complex umbrella house is villous, the inflorescence handle is villous, and consists of 5-40 small flowers, the transverse diameter of the crown is 6-8 cm, and the small flowers are complete flowers. Spherical, pear, the fruit diameter is 0.8-1.4 cm; kidney-shaped seeds, brown; shallow root system, with less obvious main root and developed lateral root, is concentrated in the 10-40 cm earth surface.
Is native to North America and naturally distributed between the northeast of the great lake region in North America and the mountain marsh at the upper part of the Asparagic mountain range. Has strong adaptability to soil and climate, and can grow in the environment with annual average precipitation of not less than 400 mm, ultimate low temperature of not less than-40 ℃ and soil pH value of less than 8.0.
The berries are rich in flavone, anthocyanin, polyphenol and other substances, the extract has special effects on treating diseases such as cancer, diabetes, cardiovascular and cerebrovascular diseases and the like, and is widely applied to the medicine and food industries in European and American areas. In addition, the aronia melanocarpa has dense and bright flower bundles, longer flowering phase, red and bright autumn leaves, and strong cold resistance, drought resistance, disease and pest resistance, and has huge development potential in the aspects of ornamental value and ecological function.
However, the development of black fruit flower buds is still insufficient on the vegetable juice, so that a vegetable juice drink is developed.
Disclosure of Invention
In order to achieve the above object, the present invention adopts a technical scheme that the present invention provides a preparation process of black fruit flower-pulled fruit, and the preparation method comprises: juicing, blending and sterilizing;
the juicing process comprises the following steps: cleaning the black fruit flower bud, draining, injecting clear water for juicing, wherein the ratio of the black fruit flower bud to the water is 1:1, and obtaining black fruit flower bud juice;
the blending process comprises the following steps: mixing white granulated sugar, citric acid, malic acid, sodium citrate, potassium sorbate and edible essence with the prepared fructus Sorbi Pohuashanensis, stirring, and adding purified water for neutralization;
the sterilization process comprises the following steps: heating the obtained mixed solution to 100 deg.C for sterilization, and air drying.
Preferably, the proportion of each component in the preparation process is as follows: 20% of black fruit Sorbus fruit juice, 9% of white granulated sugar, 0.2% of citric acid, 0.05% of malic acid, 0.02% of sodium citrate, 0.03% of potassium sorbate, 0.03% of edible essence and the balance of purified water, and the formula is in a normal taste ratio.
Preferably, the proportion of each component in the preparation process is as follows: 20% of black fruit Sorbus fruit juice, 9% of white granulated sugar, 1% of citric acid, 0.05% of malic acid, 0.05% of sodium citrate, 0.03% of potassium sorbate, 0.03% of edible essence and the balance of purified water, wherein the formula is in a sour taste ratio.
Preferably, in the blending process, the mixing and stirring time is 3-5min, and the stirring speed is 60 r/min.
Preferably, in the sterilization process, the sterilization time is 20-25min, and the sterilization process is sealed.
Compared with the prior art, the invention has the advantages and positive effects that the invention is vegetable juice prepared by using the fructus akebiae as the main raw material, the berries are rich in flavone, anthocyanin, polyphenol and other substances, and the extract has special effects on treating cancer, diabetes, cardiovascular and cerebrovascular diseases and other diseases.
Detailed Description
In order to clearly understand the technical contents of the present invention, the present invention is further described with reference to the following embodiments. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and thus the present invention is not limited to the specific embodiments of the present disclosure.
The embodiment provides a preparation process of black fruit flower-pulling, which comprises the following steps: juicing, blending and sterilizing;
the juicing process comprises the following steps: cleaning the black fruit flower bud, draining, injecting clear water for juicing, wherein the ratio of the black fruit flower bud to the water is 1:1, and obtaining black fruit flower bud juice;
the blending process comprises the following steps: mixing white granulated sugar, citric acid, malic acid, sodium citrate, potassium sorbate and edible essence with the prepared fructus Sorbi Pohuashanensis, stirring, and adding purified water for neutralization;
the sterilization process comprises the following steps: heating the obtained mixed solution to 100 deg.C for sterilization, and air drying.
The blending process comprises the following components in percentage by weight: 20% of black fruit Sorbus fruit juice, 9% of white granulated sugar, 0.2% of citric acid, 0.05% of malic acid, 0.02% of sodium citrate, 0.03% of potassium sorbate, 0.03% of edible essence and the balance of purified water, and the formula is in a normal taste ratio.
The blending process comprises the following components in percentage by weight: 20% of black fruit Sorbus fruit juice, 9% of white granulated sugar, 1% of citric acid, 0.05% of malic acid, 0.05% of sodium citrate, 0.03% of potassium sorbate, 0.03% of edible essence and the balance of purified water, wherein the formula is in a sour taste ratio.
In the blending process, the mixing and stirring time is 3-5min, and the stirring speed is 60 r/min.
In the sterilization process, the sterilization time is 20-25min, and the sterilization process is sealed;
it is important to note, among other things, that in the detailed description.
The above description is only a preferred embodiment of the present invention, and not intended to limit the present invention in other forms, and any person skilled in the art may apply the above modifications or changes to the equivalent embodiments with equivalent changes, without departing from the technical spirit of the present invention, and any simple modification, equivalent change and change made to the above embodiments according to the technical spirit of the present invention still belong to the protection scope of the technical spirit of the present invention.
Claims (5)
1. The preparation process of the black fruit flower bud is characterized by comprising the following steps: juicing, blending and sterilizing;
the juicing process comprises the following steps: cleaning the black fruit flower bud, draining, injecting clear water for juicing, wherein the ratio of the black fruit flower bud to the water is 1:1, and obtaining black fruit flower bud juice;
the blending process comprises the following steps: mixing white granulated sugar, citric acid, malic acid, sodium citrate, potassium sorbate and edible essence with the prepared fructus Sorbi Pohuashanensis, stirring, and adding purified water for neutralization;
the sterilization process comprises the following steps: heating the obtained mixed solution to 100 deg.C for sterilization, and air drying.
2. The preparation process of black fruit flower bud according to claim 1, wherein the ratio of the components in the blending process is as follows: 20% of black fruit Sorbus fruit juice, 9% of white granulated sugar, 0.2% of citric acid, 0.05% of malic acid, 0.02% of sodium citrate, 0.03% of potassium sorbate, 0.03% of edible essence and the balance of purified water, and the formula is in a normal taste ratio.
3. The preparation process of black fruit flower bud according to claim 1, wherein the ratio of the components in the blending process is as follows: 20% of black fruit Sorbus fruit juice, 9% of white granulated sugar, 1% of citric acid, 0.05% of malic acid, 0.05% of sodium citrate, 0.03% of potassium sorbate, 0.03% of edible essence and the balance of purified water, wherein the formula is in a sour taste ratio.
4. The preparation process of the black fruit fructus Sorbi Pohuashanensis according to claim 1, wherein in the blending process, the mixing and stirring time is 3-5min, and the stirring speed is 60 r/min.
5. The preparation process of the black fruit fructus Sorbi Pohuashanensis according to claim 1, wherein in the sterilization process, the sterilization time is 20-25min, and the sterilization process is sealed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011283693.1A CN112293622A (en) | 2020-11-17 | 2020-11-17 | Preparation process of black fruit flower-shaped lug |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011283693.1A CN112293622A (en) | 2020-11-17 | 2020-11-17 | Preparation process of black fruit flower-shaped lug |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112293622A true CN112293622A (en) | 2021-02-02 |
Family
ID=74335836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011283693.1A Pending CN112293622A (en) | 2020-11-17 | 2020-11-17 | Preparation process of black fruit flower-shaped lug |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112293622A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE29717708U1 (en) * | 1997-10-04 | 1997-11-20 | Kelterei Willy Kuehne Inh Erik | Drinkable aronia berry nectar |
| CN106173684A (en) * | 2016-07-29 | 2016-12-07 | 葫芦岛茂华生物有限责任公司 | A kind of Fructus Sorbi Pohuashanensis alcohol-decomposing beverage and preparation method thereof |
| CN109170403A (en) * | 2018-10-13 | 2019-01-11 | 安发（福建）生物科技有限公司 | A kind of anti-oxidation health beverage and preparation method thereof |
| CN110959790A (en) * | 2019-12-23 | 2020-04-07 | 辽宁津海黑果花楸新食品股份有限公司 | Processing and production process of aronia melanocarpa concentrated juice |
| CN111134251A (en) * | 2020-01-07 | 2020-05-12 | 辽宁岭秀山矿泉饮品有限公司 | Aronia melanocarpa beverage and preparation method thereof |
| CN111418742A (en) * | 2020-05-28 | 2020-07-17 | 山西纳安生物科技股份有限公司 | Preparation method of wild cherry juice |
-
2020
- 2020-11-17 CN CN202011283693.1A patent/CN112293622A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE29717708U1 (en) * | 1997-10-04 | 1997-11-20 | Kelterei Willy Kuehne Inh Erik | Drinkable aronia berry nectar |
| CN106173684A (en) * | 2016-07-29 | 2016-12-07 | 葫芦岛茂华生物有限责任公司 | A kind of Fructus Sorbi Pohuashanensis alcohol-decomposing beverage and preparation method thereof |
| CN109170403A (en) * | 2018-10-13 | 2019-01-11 | 安发（福建）生物科技有限公司 | A kind of anti-oxidation health beverage and preparation method thereof |
| CN110959790A (en) * | 2019-12-23 | 2020-04-07 | 辽宁津海黑果花楸新食品股份有限公司 | Processing and production process of aronia melanocarpa concentrated juice |
| CN111134251A (en) * | 2020-01-07 | 2020-05-12 | 辽宁岭秀山矿泉饮品有限公司 | Aronia melanocarpa beverage and preparation method thereof |
| CN111418742A (en) * | 2020-05-28 | 2020-07-17 | 山西纳安生物科技股份有限公司 | Preparation method of wild cherry juice |
Non-Patent Citations (1)
| Title |
|---|
| 刘艳怀;尹俊涛;雷勇;代绍娟;: "黑果腺肋花楸黑枸杞复合饮料工艺研究" * |
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| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210202 |