CN112956661A - Formula and preparation process of fruit pulp of Chinese wolfberry, rosa roxburghii and sea buckthorn - Google Patents
Formula and preparation process of fruit pulp of Chinese wolfberry, rosa roxburghii and sea buckthorn Download PDFInfo
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 158
- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 73
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 49
- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 23
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 244000241872 Lycium chinense Species 0.000 title claims description 31
- 238000009472 formulation Methods 0.000 title description 3
- 240000000950 Hippophae rhamnoides Species 0.000 title 1
- 241000229143 Hippophae Species 0.000 claims abstract description 78
- 241000220317 Rosa Species 0.000 claims abstract description 44
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 42
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 30
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 30
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 30
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims description 34
- 238000004140 cleaning Methods 0.000 claims description 29
- 238000012216 screening Methods 0.000 claims description 22
- 238000007664 blowing Methods 0.000 claims description 16
- 238000005406 washing Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 235000021022 fresh fruits Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 9
- 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 8
- 238000003756 stirring Methods 0.000 claims description 7
- 235000003935 Hippophae Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 238000003801 milling Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 241000219100 Rhamnaceae Species 0.000 claims 8
- 238000004659 sterilization and disinfection Methods 0.000 claims 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 244000241838 Lycium barbarum Species 0.000 abstract description 32
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000510654 Bupleurum chinense Species 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- 208000007117 Oral Ulcer Diseases 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 208000001780 epistaxis Diseases 0.000 description 1
- 230000036269 ulceration Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Medicines Containing Plant Substances (AREA)
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Abstract
The invention discloses a formula of medlar, rosa roxburghii and sea buckthorn pulp and a preparation process thereof, wherein the raw materials comprise the following components in parts by weight: wolfberry fruit primary pulp: 80% and roxburgh rose raw pulp: 15%, seabuckthorn fruit primary pulp: 5 percent. Compared with the prior art, the method has the beneficial effects that the roxburgh rose juice and the seabuckthorn juice are added, the roxburgh rose is cool in nature, the phenomenon of 'excessive internal heat' cannot occur after eating, the finished product is orange-red, sour, sweet, smooth and mellow, the pH value of the finished product is 3.7, the finished product is rich in antioxidant and can be stored without adding preservative, the fresh wolfberry fruits are crushed into pulp, the nutrition and the effective components of the fresh wolfberry fruits are reserved to the maximum extent, the taste is sweet and mellow, and the taste of the pulp is changed into sour, sweet, smooth and mellow after the roxburgh rose juice and the seabuckthorn juice are added.
Description
Technical Field
The invention relates to a formula and a preparation process of fruit pulp, in particular to a formula and a preparation process of fruit pulp of Chinese wolfberry, rosa roxburghii and sea buckthorn, belonging to the technical field of formula and preparation process of fruit pulp.
Background
Fructus Lycii is plant of genus Lycium of family Solanaceae. The Chinese wolfberry is a general name of the Chinese wolfberry species such as commercial Chinese wolfberry, plant Ningxia Chinese wolfberry, Chinese wolfberry and the like. The most of the medlar which is edible and medicinal in daily life is the fruit medlar of Ningxia medlar, and the Ningxia medlar is the only variety loaded in Chinese pharmacopoeia 2010 edition, and is the largest in cultivation area in China and mainly distributed in northwest China. Common varieties in other areas are Chinese wolfberry and varieties thereof, Ningxia Zhongning wolfberry obtains national climate signs for evaluating the climate quality of agricultural products, and if the Chinese wolfberry is a commodity of Chinese wolfberry, the Chinese wolfberry basically refers to dry mature fruits derived from Ningxia wolfberry; if "Lycium barbarum" refers to a wild Lycium barbarum plant in an area other than northwest, then the plant Lycium barbarum or northern Lycium barbarum will be essential.
The medlar is flat and warm in nature and has the function of warming the body, and in the eating process, part of people have the phenomena of 'excessive internal heat', and the people with 'excessive internal heat' have the phenomena of oral ulcer, mouth and corner ulceration, nosebleed and throat discomfort after eating. Therefore, the formula and the preparation process of the fruit pulp of the Chinese wolfberry, the rosa roxburghii tratt and the sea buckthorn are provided aiming at the problems.
Disclosure of Invention
The invention aims to solve the problems and provides a formula and a preparation process of the fruit pulp of the Chinese wolfberry, the rosa roxburghii and the sea buckthorn.
The invention achieves the aim through the following technical scheme, and the formula of the fruit pulp of the Chinese wolfberry, the rosa roxburghii tratt and the sea buckthorn comprises the following raw materials in parts by weight: wolfberry fruit primary pulp: 80% and roxburgh rose raw pulp: 15%, seabuckthorn fruit primary pulp: 5 percent.
Further, the preparation process of the wolfberry fruit, roxburgh rose and sea buckthorn fruit pulp comprises the following steps.
(1) Screening, cleaning and draining the medlar fruits;
(2) crushing the medlar fruits into pulp;
(3) screening, cleaning and draining the sea buckthorn fruits;
(4) physically squeezing the sea buckthorn fruits into pulp;
(5) screening and processing the rosa roxburghii tratt fruits;
(6) physically squeezing the roxburgh rose fruits into pulp;
(7) mixing fructus Lycii juice, fructus Hippophae juice and fructus Rosae Normalis juice, boiling, bottling, and sterilizing to obtain the final product.
Further, the medlar fruits in the step (1) adopt perennial shrub medlar fruits of Qinghai-Tibet plateau firewood basin to screen the medlar fruits, fresh fruits which are full, complete and good in maturity are selected to wash the screened fruits, the washing time is 4-6 minutes by adopting a water flow washing mode during washing, the washed fruits are dried by blowing, the blowing time is 15-20 minutes, and the blowing temperature is 35-40 ℃.
Further, the wolfberry fruit is crushed into pulp in the step (2), a wall breaking machine is selected for pulp forming during crushing, the crushing time is 120 plus 150 seconds, the crushed pulp is crushed by a colloid mill for 300 seconds, the ultra-micro mill is used for milling (120 plus 180 seconds) to filter out residual fruits and small particles in the pulp, and the wolfberry raw pulp is obtained after filtering, and a 100-mesh filter screen is used for filtering.
Further, selecting the sea buckthorn fruits on the Qinghai-Tibet plateau or the Sichuan plateau in the step (3), screening the sea buckthorn fruits, screening full, complete and well-matured fresh fruits, cleaning the screened fresh fruits, carrying out rotary cleaning by using a fine and soft hairbrush for 3-5 times during cleaning, cleaning and removing foreign matters and the like on the surfaces of the sea buckthorn fruits, washing the cleaned sea buckthorn fruits for 1-2 times by using clear water, and drying the cleaned sea buckthorn fruits by blowing for 20-25 minutes at the temperature of 35-40 ℃.
Further, squeezing the seabuckthorn fruits into pulp by adopting a physical squeezing method in the step (4), filtering the squeezed pulp, filtering out fruits, seeds and peels remained in the pulp, and obtaining seabuckthorn raw pulp after filtering, wherein the mesh number of a filter screen used for filtering is 120 meshes.
Further, the roxburgh rose fruits produced in Guizhou in Yugui plateau or roxburgh rose juice which is directly purchased from Guizhou in Guizhou and contains more than 1500 mg/100 g of vitamin C is selected in the step (5), the roxburgh rose fruits are screened, full, complete and good-ripeness fruits are screened, the fruits are cleaned for 2-3 times by using clear water, the outer skins and the head crowns of the fruits are removed, the fruits are split, and the seeds inside the fruits are removed.
Further, in the step (6), the rosa roxburghii tratt fruits are squeezed into pulp in a physical squeezing mode, the pulp after squeezing is filtered, the fruits remained in the pulp are filtered, the rosa roxburghii tratt raw pulp is obtained after filtering, and the number of filter screens used for filtering is 120 meshes.
Further, step (7) mixes matrimony vine magma, seabuckthorn magma and roxburgh rose magma, uses agitating unit to mix when mixing, adds the matrimony vine magma in agitating unit first, then adds the roxburgh rose magma, adds the seabuckthorn magma at last, and the ratio is the matrimony vine magma: 80% and roxburgh rose raw pulp: 15%, seabuckthorn fruit primary pulp: 5 percent, and the stirring time is 3 to 4 minutes.
Further, in the step (7), the mixed primary pulp is stirred and heated to boiling for 15 minutes, the mixed primary pulp is filled after boiling, and then is sterilized at 90 ℃ for 20 minutes after filling, so that a finished product can be obtained.
The invention has the beneficial effects that: compared with the prior art, the roxburgh rose juice and the seabuckthorn juice are added, the roxburgh rose is cool in nature, the phenomenon of 'getting hot' cannot occur after eating, the finished product is orange red, sour, sweet, smooth and mellow, the pH value of the finished product is 3.7, the finished product is rich in antioxidant, the finished product can be stored without adding preservative, the fresh wolfberry fruits are crushed into pulp, the nutrition and the effective components of the fresh wolfberry fruits are reserved to the maximum extent, the taste is sweet and mellow, and the pulp taste is changed into sour, sweet, smooth and mellow after the roxburgh rose juice and the seabuckthorn juice are added.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings needed to be used in the description of the embodiments or the prior art will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present application, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without inventive exercise.
FIG. 1 is a process flow diagram of the present application.
Detailed Description
In order to make the technical solutions better understood by those skilled in the art, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only partial embodiments of the present application, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
The first embodiment is as follows:
the formula of the fruit pulp of the Chinese wolfberry, the rosa roxburghii and the sea buckthorn comprises the following components:
the raw materials comprise the following components in parts by weight: wolfberry fruit primary pulp: 80% and roxburgh rose raw pulp: 15%, seabuckthorn fruit primary pulp: 5 percent.
Further, the preparation process of the wolfberry fruit, roxburgh rose and sea buckthorn fruit pulp comprises the following steps.
(1) Screening, cleaning and draining the medlar fruits;
(2) crushing the medlar fruits into pulp;
(3) screening, cleaning and draining the sea buckthorn fruits;
(4) physically squeezing the sea buckthorn fruits into pulp;
(5) screening and processing the rosa roxburghii tratt fruits;
(6) physically squeezing the roxburgh rose fruits into pulp;
(7) mixing fructus Lycii juice, fructus Hippophae juice and fructus Rosae Normalis juice, boiling, bottling, and sterilizing to obtain the final product.
Further, the medlar fruits in the step (1) adopt perennial shrub medlar fruits of Qinghai-Tibet plateau firewood basin to screen the medlar fruits, fresh fruits which are full, complete and good in maturity are selected to wash the screened fruits, the washing time is 4-6 minutes by adopting a water flow washing mode during washing, the washed fruits are dried by blowing, the blowing time is 15-20 minutes, and the blowing temperature is 35-40 ℃.
Further, the wolfberry fruit is crushed into pulp in the step (2), a wall breaking machine is selected for pulp forming during crushing, the crushing time is 120 plus 150 seconds, the crushed pulp is crushed by a colloid mill for 300 seconds, the ultra-micro mill is used for milling (120 plus 180 seconds) to filter out residual fruits and small particles in the pulp, and the wolfberry raw pulp is obtained after filtering, and a 100-mesh filter screen is used for filtering.
Further, selecting the sea buckthorn fruits on the Qinghai-Tibet plateau or the Sichuan plateau in the step (3), screening the sea buckthorn fruits, screening full, complete and well-matured fresh fruits, cleaning the screened fresh fruits, carrying out rotary cleaning by using a fine and soft hairbrush for 3-5 times during cleaning, cleaning and removing foreign matters and the like on the surfaces of the sea buckthorn fruits, washing the cleaned sea buckthorn fruits for 1-2 times by using clear water, and drying the cleaned sea buckthorn fruits by blowing for 20-25 minutes at the temperature of 35-40 ℃.
Further, squeezing the seabuckthorn fruits into pulp by adopting a physical squeezing method in the step (4), filtering the squeezed pulp, filtering out fruits, seeds and peels remained in the pulp, and obtaining seabuckthorn raw pulp after filtering, wherein the mesh number of a filter screen used for filtering is 120 meshes.
Further, the roxburgh rose fruits produced in Guizhou in Yugui plateau or roxburgh rose juice which is directly purchased from Guizhou in Guizhou and contains more than 1500 mg/100 g of vitamin C is selected in the step (5), the roxburgh rose fruits are screened, full, complete and good-ripeness fruits are screened, the fruits are cleaned for 2-3 times by using clear water, the outer skins and the head crowns of the fruits are removed, the fruits are split, and the seeds inside the fruits are removed.
Further, in the step (6), the rosa roxburghii tratt fruits are squeezed into pulp in a physical squeezing mode, the pulp after squeezing is filtered, the fruits remained in the pulp are filtered, the rosa roxburghii tratt raw pulp is obtained after filtering, and the number of filter screens used for filtering is 120 meshes.
Further, step (7) mixes matrimony vine magma, seabuckthorn magma and roxburgh rose magma, uses agitating unit to mix when mixing, adds the matrimony vine magma in agitating unit first, then adds the roxburgh rose magma, adds the seabuckthorn magma at last, and the ratio is the matrimony vine magma: 80% and roxburgh rose raw pulp: 15%, seabuckthorn fruit primary pulp: 5 percent, and the stirring time is 3 to 4 minutes.
Further, in the step (7), the mixed primary pulp is stirred and heated to boiling for 15 minutes, the mixed primary pulp is filled after boiling, and then is sterilized at 90 ℃ for 20 minutes after filling, so that a finished product can be obtained.
The above process is suitable for preparation of fructus Lycii, fructus Hippophae and fructus Rosae Normalis with moderate volume.
Example two:
the formula of the fruit pulp of the Chinese wolfberry, the rosa roxburghii and the sea buckthorn comprises the following components:
the raw materials comprise the following components in parts by weight: wolfberry fruit primary pulp: 80% and roxburgh rose raw pulp: 15%, seabuckthorn fruit primary pulp: 5 percent.
Further, the preparation process of the wolfberry fruit, roxburgh rose and sea buckthorn fruit pulp comprises the following steps.
(1) Screening, cleaning and draining the medlar fruits;
(2) crushing the medlar fruits into pulp;
(3) screening, cleaning and draining the sea buckthorn fruits;
(4) physically squeezing the sea buckthorn fruits into pulp;
(5) screening and processing the rosa roxburghii tratt fruits;
(6) physically squeezing the roxburgh rose fruits into pulp;
(7) mixing fructus Lycii juice, fructus Hippophae juice and fructus Rosae Normalis juice, boiling, bottling, and sterilizing to obtain the final product.
Further, the medlar fruits in the step (1) are selected from perennial shrub medlar fruits of Qinghai-Tibet plateau Bupleurum chinense basin, the medlar fruits are screened, fresh fruits which are full, complete and good in maturity are selected, the screened fruits are cleaned, cleaning is carried out in a water flow washing mode by adopting clean water during cleaning, the washing time is 4-6 minutes, the washed fruits are dried by blowing, the blowing time is 18-25 minutes, and the blowing temperature is 40-45 ℃.
Further, the wolfberry fruit is crushed into pulp in the step (2), a wall breaking machine is selected for pulp forming during crushing, the crushing time is 120 plus 150 seconds, the crushed pulp is crushed by a colloid mill for 300 seconds, the ultra-micro mill is used for milling (120 plus 180 seconds) to filter out residual fruits and small particles in the pulp, and the wolfberry raw pulp is obtained after filtering, and a 100-mesh filter screen is used for filtering.
Further, selecting the sea buckthorn fruits on the Qinghai-Tibet plateau or the Sichuan plateau in the step (3), screening the sea buckthorn fruits, screening full, complete and well-matured fresh fruits, cleaning the screened fresh fruits, carrying out rotary cleaning by using a fine and soft hairbrush for 3-5 times during cleaning, cleaning and removing foreign matters and the like on the surfaces of the sea buckthorn fruits, washing the cleaned sea buckthorn fruits for 1-2 times by using clear water, and drying the cleaned sea buckthorn fruits by blowing for 23-28 minutes at the temperature of 40-45 ℃.
Further, squeezing the seabuckthorn fruits into pulp by adopting a physical squeezing method in the step (4), filtering the squeezed pulp, filtering out fruits, seeds and peels remained in the pulp, and obtaining seabuckthorn raw pulp after filtering, wherein the mesh number of a filter screen used for filtering is 120 meshes.
Further, the roxburgh rose fruits produced in Guizhou in Yugui plateau or roxburgh rose juice which is directly purchased from Guizhou in Guizhou and contains more than 1500 mg/100 g of vitamin C is selected in the step (5), the roxburgh rose fruits are screened, full, complete and good-ripeness fruits are screened, the fruits are cleaned for 2-3 times by using clear water, the outer skins and the head crowns of the fruits are removed, the fruits are split, and the seeds inside the fruits are removed.
Further, in the step (6), the rosa roxburghii tratt fruits are squeezed into pulp in a physical squeezing mode, the pulp after squeezing is filtered, the fruits remained in the pulp are filtered, the rosa roxburghii tratt raw pulp is obtained after filtering, and the number of filter screens used for filtering is 120 meshes.
Further, step (7) mixes matrimony vine magma, seabuckthorn magma and roxburgh rose magma, uses agitating unit to mix when mixing, adds the matrimony vine magma in agitating unit first, then adds the roxburgh rose magma, adds the seabuckthorn magma at last, and the ratio is the matrimony vine magma: 80% and roxburgh rose raw pulp: 15%, seabuckthorn fruit primary pulp: 5 percent, and the stirring time is 3 to 4 minutes.
Further, in the step (7), the mixed primary pulp is stirred and heated to boiling for 15 minutes, the mixed primary pulp is filled after boiling, and then is sterilized at 90 ℃ for 20 minutes after filling, so that a finished product can be obtained.
The process is suitable for preparing fructus Lycii, fructus Hippophae and fructus Rosae Normalis with large volume.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. The formula of the fruit pulp of the Chinese wolfberry, the rosa roxburghii tratt and the sea buckthorn is characterized in that: the raw materials comprise the following components in parts by weight: wolfberry fruit primary pulp: 80% and roxburgh rose raw pulp: 15%, seabuckthorn fruit primary pulp: 5 percent.
2. The preparation process of the medlar roxburgh rose sea buckthorn pulp obtained according to the medlar roxburgh rose sea buckthorn pulp formula of claim 1 is characterized in that: the preparation process of the Chinese wolfberry fruit, roxburgh rose and sea buckthorn fruit pulp comprises the following steps.
(1) Screening, cleaning and draining the medlar fruits;
(2) crushing the medlar fruits into pulp;
(3) screening, cleaning and draining the sea buckthorn fruits;
(4) physically squeezing the sea buckthorn fruits into pulp;
(5) screening and processing the rosa roxburghii tratt fruits;
(6) physically squeezing the roxburgh rose fruits into pulp;
(7) mixing fructus Lycii juice, fructus Hippophae juice and fructus Rosae Normalis juice, boiling, bottling, and sterilizing to obtain the final product.
3. The preparation process of the wolfberry fruit-roxburgh rose-sea buckthorn pulp as claimed in claim 3, wherein the preparation process comprises the following steps: the method comprises the following steps that in the step (1), medlar fruits are selected from perennial shrub medlar fruits of the Tibet plateau firewood basin, the medlar fruits are screened, fresh fruits which are full, complete and good in maturity are selected, the screened fruits are cleaned, cleaning is carried out in a water flow washing mode by adopting clear water during cleaning, the washing time is 4-6 minutes, the washed fruits are dried by blowing, the blowing time is 15-20 minutes, and the blowing temperature is 35-40 ℃.
4. The preparation process of the wolfberry fruit-roxburgh rose-sea buckthorn pulp as claimed in claim 2, which is characterized in that: and (2) crushing the medlar fruits into pulp, wherein a wall breaking machine is selected for pulp forming during crushing, the crushing time is 120-180-second, the crushed pulp is crushed by a colloid mill for 300-180-second, the ultra-micro mill is used for milling (120-180-second) to filter the fruits and small particles remained in the pulp, and the medlar pulp is obtained after filtering, and a 100-mesh filter screen is used for filtering.
5. The preparation process of the wolfberry fruit-roxburgh rose-sea buckthorn pulp as claimed in claim 2, which is characterized in that: selecting and using sea buckthorn fruits on Qinghai-Tibet plateau or Sichuan-West plateau in the step (3), screening the sea buckthorn fruits, screening full, complete and well-matured fresh fruits, cleaning the screened fresh fruits, carrying out rotary cleaning for 3-5 times by using a fine and soft hairbrush during cleaning, cleaning and removing foreign matters and the like on the surfaces of the sea buckthorn fruits, washing the cleaned sea buckthorn fruits for 1-2 times by using clean water, and drying the cleaned sea buckthorn fruits by blowing for 20-25 minutes at the temperature of 35-40 ℃.
6. The preparation process of the wolfberry fruit-roxburgh rose-sea buckthorn pulp as claimed in claim 2, which is characterized in that: squeezing the seabuckthorn fruits into pulp by adopting a physical squeezing method in the step (4), filtering the squeezed pulp, filtering out fruits, seeds and peels remained in the pulp, and obtaining seabuckthorn raw pulp after filtering, wherein the mesh number of a filter screen used for filtering is 120 meshes.
7. The preparation process of the wolfberry fruit-roxburgh rose-sea buckthorn pulp as claimed in claim 2, which is characterized in that: selecting the rosa roxburghii tratt fruits produced in Guizhou of Yunobao plateau or directly purchasing rosa roxburghii tratt juice produced in Guizhou and having the vitamin C content of more than 1500 mg/100 g, screening the rosa roxburghii tratt fruits, screening the full, complete and good-maturity fruits, cleaning the fruits for 2-3 times by using clear water, removing the outer skins and the crowns of the fruits, splitting the fruits, and removing the seeds in the fruits.
8. The preparation process of the wolfberry fruit-roxburgh rose-sea buckthorn pulp as claimed in claim 2, which is characterized in that: and (6) squeezing the roxburgh rose fruits into pulp in a physical squeezing mode, filtering the squeezed pulp, filtering out the residual fruits in the pulp, and obtaining roxburgh rose raw pulp after filtering, wherein the mesh number of a filter screen used for filtering is 120 meshes.
9. The preparation process of the wolfberry fruit-roxburgh rose-sea buckthorn pulp as claimed in claim 2, which is characterized in that: mixing the wolfberry fruit primary pulp, the seabuckthorn primary pulp and the roxburgh rose primary pulp in the step (7), mixing by using a stirring device during mixing, adding the wolfberry fruit primary pulp in the stirring device, then adding the roxburgh rose primary pulp, and finally adding the seabuckthorn primary pulp, wherein the mixture ratio is the wolfberry fruit primary pulp: 80% and roxburgh rose raw pulp: 15%, seabuckthorn fruit primary pulp: 5 percent, and the stirring time is 3 to 4 minutes.
10. The preparation process of the wolfberry fruit-roxburgh rose-sea buckthorn pulp as claimed in claim 2, which is characterized in that: and (3) stirring and heating the mixed primary pulp in the step (7) until the mixed primary pulp is boiled, wherein the boiling time is 15 minutes, filling is performed after the boiling, the post-90 ℃ sterilization treatment is performed after the filling, and the sterilization treatment time is 20 minutes, so that a finished product can be obtained.
Priority Applications (1)
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| CN114931197A (en) * | 2022-05-20 | 2022-08-23 | 青海安普生物科技有限公司 | Preparation method of sea-buckthorn thick pulp |
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| CN114931197A (en) * | 2022-05-20 | 2022-08-23 | 青海安普生物科技有限公司 | Preparation method of sea-buckthorn thick pulp |
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