CN112471370A - A processing method for obtaining high-quality fruit juice (fructus Rosae Normalis, fructus Hippophae, etc.) - Google Patents
A processing method for obtaining high-quality fruit juice (fructus Rosae Normalis, fructus Hippophae, etc.) Download PDFInfo
- Publication number
- CN112471370A CN112471370A CN202011508899.XA CN202011508899A CN112471370A CN 112471370 A CN112471370 A CN 112471370A CN 202011508899 A CN202011508899 A CN 202011508899A CN 112471370 A CN112471370 A CN 112471370A
- Authority
- CN
- China
- Prior art keywords
- air
- processing
- fruit juice
- environment
- juicing
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- 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
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 241000229143 Hippophae Species 0.000 title claims description 8
- 235000003935 Hippophae Nutrition 0.000 title claims description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 7
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 7
- 239000011261 inert gas Substances 0.000 claims abstract description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 5
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 claims 2
- 235000000640 Rosa roxburghii Nutrition 0.000 claims 1
- 240000002547 Rosa roxburghii Species 0.000 claims 1
- 239000007789 gas Substances 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 20
- 102000019197 Superoxide Dismutase Human genes 0.000 abstract description 13
- 108010012715 Superoxide dismutase Proteins 0.000 abstract description 13
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 10
- 229930003268 Vitamin C Natural products 0.000 abstract description 10
- 235000019154 vitamin C Nutrition 0.000 abstract description 10
- 239000011718 vitamin C Substances 0.000 abstract description 10
- 241000220317 Rosa Species 0.000 abstract description 4
- 240000000950 Hippophae rhamnoides Species 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 2
- 241000109329 Rosa xanthina Species 0.000 description 2
- 235000004789 Rosa xanthina Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- -1 roxburgh rose Chemical compound 0.000 description 1
- 230000002000 scavenging effect 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
-
- 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)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a processing method for obtaining high-quality fruit juice (roxburgh rose, sea buckthorn and the like), which is characterized by comprising the following technical means: by filling inert gases such as nitrogen, carbon dioxide and the like, fruits such as roxburgh rose, sea backthern and the like which are rich in easily-oxidized components such as vitamin C, SOD (superoxide dismutase) and the like are placed in a non-air environment for juicing processing, so that the nutritional components can be better reserved, and the quality is greatly improved.
Description
Technical Field
Extracting vitamin C, SOD (superoxide dismutase) from third generation fruits such as fructus Rosae Normalis and fructus Hippophae with high purity.
Background
The content of vitamin C, SOD (superoxide dismutase) in third generation fruits such as fructus Rosae Normalis and fructus Hippophae is high, and the two components are effective in scavenging free radicals, improving body resistance, recovering immunity, and effectively resisting diseases and aging.
Because of the characteristic of easy oxidation of nutrient components such as plant vitamin C, SOD, namely, the nutrient components start to decompose as soon as contacting oxygen, and especially decompose more quickly after being crushed. The invention mainly carries out process design around the characteristic.
The processing technological process of the existing fruits with high vitamin C, SOD content such as roxburgh roses, sea backtherns and the like mainly adopts the traditional processing technologies such as apple juice, orange juice and the like, mostly adopts the processes of cleaning, crushing, juicing, filtering, filling and the like in the air environment, and does not process the fruits aiming at the characteristic that the nutrient components such as plant vitamin C, SOD and the like are easy to oxidize, so that the loss of the nutrient components is large.
The invention adopts a non-air environment for processing, and uses inert gases such as nitrogen, carbon dioxide and the like to remove air in the processing environment, so that fruits with high SOD and vitamin C contents such as roxburgh rose, sea buckthorn and the like are processed in a state of high isolation from oxygen in the whole process, and nutrient components such as SOD, vitamin C and the like are effectively reserved.
Disclosure of Invention
The invention relates to a processing method for effectively controlling active ingredients which are easy to oxidize in a common environment by adopting the processes of cleaning, crushing, juicing, filtering, filling and the like in the common environment aiming at the processing of fruit juice which is rich in vitamin C, SOD, such as roxburgh rose, sea backthern and the like, or adopting the traditional fruit (apple, orange) juice processing technology, thereby obtaining high-quality fruit juice.
The processing is carried out in a non-air environment, one mode is that mechanical equipment such as cleaning, crushing, juicing, filtering, sterilizing and filling is respectively or collectively arranged in a relatively sealed environment, inert gases such as nitrogen, carbon dioxide and the like are continuously injected into each environment, air is exhausted, and screened fruits (such as roxburgh roses and sea buckthorns) are placed in the non-air environment for cleaning → crushing and juicing → filtering → sterilizing → filling and the like (the number of the processing equipment can be more or less, depending on the specific technological process), so that high-quality fruit juice can be obtained.
Another way is to continuously introduce inert gases such as nitrogen, carbon dioxide and the like into the crushing, juicing, filtering, storing, sterilizing, filling and other machines (the part easy to leak air can be properly improved and sealed as much as possible), exhaust the air in the processing environment as much as possible, and process the fruit juice under the condition of not contacting with the air as much as possible (more or less processing equipment is determined according to the specific process flow), thus obtaining the fruit juice with higher quality.
Compared with the traditional processing method, the method has the advantages that the content of vitamin C can be increased by about 10 percent, and the content of SOD can be increased by about 30 percent.
Claims (3)
1. A processing method for obtaining high-quality fruit juice (Rosa roxburghii, sea buckthorn, etc.) is characterized in that the processing process is carried out in a non-air environment, inert gases such as nitrogen, carbon dioxide, etc. are mainly used for exhausting air in the processing environment, and then the processing (the processing equipment can be more or less, and the specific process flow is determined) such as crushing, juicing, filtering, storing, sterilizing, filling, etc. is carried out, so that the fruit juice is not contacted with the air as much as possible in the processing process, and the fruit juice with higher quality can be obtained.
2. The processing method of claim 1, wherein the non-air environment is achieved by installing mechanical equipment such as cleaning, crushing, juicing, filtering, sterilizing, and filling into a relatively sealed environment, injecting inert gas such as nitrogen and carbon dioxide into each environment, exhausting air, cleaning the screened fruit (fructus Rosae Normalis, fructus Hippophae, etc.) in the non-air environment → crushing → juicing → filtering → sterilizing → filling, etc. (the number of processing equipment may be more or less, depending on the specific process flow), to obtain high quality fruit juice.
3. The processing method of claim 1, wherein the other way to achieve a non-air environment is to continuously introduce inert gas such as nitrogen and carbon dioxide into the machine such as crushing, juicing, filtering, storing, sterilizing, and filling (the part easy to leak air can be properly improved and sealed as much as possible) by using a gas pipeline, and to exhaust the air in the processing environment as much as possible, so that the fruit juice can be processed without contacting the air as much as possible (the number of processing equipment can be more or less, depending on the specific process flow), thereby obtaining the fruit juice with higher quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011508899.XA CN112471370A (en) | 2020-12-19 | 2020-12-19 | A processing method for obtaining high-quality fruit juice (fructus Rosae Normalis, fructus Hippophae, etc.) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011508899.XA CN112471370A (en) | 2020-12-19 | 2020-12-19 | A processing method for obtaining high-quality fruit juice (fructus Rosae Normalis, fructus Hippophae, etc.) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112471370A true CN112471370A (en) | 2021-03-12 |
Family
ID=74914731
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011508899.XA Pending CN112471370A (en) | 2020-12-19 | 2020-12-19 | A processing method for obtaining high-quality fruit juice (fructus Rosae Normalis, fructus Hippophae, etc.) |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112471370A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036301A (en) * | 2016-06-01 | 2016-10-26 | 贵州宝寿生物科技有限公司 | Processing method of protecting SOD of concentrated rosa roxburghii juice |
| CN106036270A (en) * | 2016-06-01 | 2016-10-26 | 贵州宝寿生物科技有限公司 | Method for concentrating natural vitamin C of rosa roxburghii |
| KR20170000962A (en) * | 2015-06-25 | 2017-01-04 | 주식회사 뷰티콜라겐 | Manufacturing method of sea buckthorn fruit juice concentrate and the powder from the sea buckthorn fruit juice concentrate manufactured by this method |
| CN107279623A (en) * | 2017-06-18 | 2017-10-24 | 柴华 | The preparation method of Rosa roxburghii composite fruit juice |
-
2020
- 2020-12-19 CN CN202011508899.XA patent/CN112471370A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20170000962A (en) * | 2015-06-25 | 2017-01-04 | 주식회사 뷰티콜라겐 | Manufacturing method of sea buckthorn fruit juice concentrate and the powder from the sea buckthorn fruit juice concentrate manufactured by this method |
| CN106036301A (en) * | 2016-06-01 | 2016-10-26 | 贵州宝寿生物科技有限公司 | Processing method of protecting SOD of concentrated rosa roxburghii juice |
| CN106036270A (en) * | 2016-06-01 | 2016-10-26 | 贵州宝寿生物科技有限公司 | Method for concentrating natural vitamin C of rosa roxburghii |
| CN107279623A (en) * | 2017-06-18 | 2017-10-24 | 柴华 | The preparation method of Rosa roxburghii composite fruit juice |
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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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210312 |