CN113080343A - Preparation method of calcium fruit primary pulp - Google Patents
Preparation method of calcium fruit primary pulp Download PDFInfo
- Publication number
- CN113080343A CN113080343A CN202110490990.1A CN202110490990A CN113080343A CN 113080343 A CN113080343 A CN 113080343A CN 202110490990 A CN202110490990 A CN 202110490990A CN 113080343 A CN113080343 A CN 113080343A
- Authority
- CN
- China
- Prior art keywords
- calcium
- raw juice
- parts
- fruits
- microwave
- 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 213
- 239000011575 calcium Substances 0.000 title claims abstract description 213
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 213
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 133
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 132
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 64
- 238000010257 thawing Methods 0.000 claims abstract description 47
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000013572 fruit purees Nutrition 0.000 claims abstract description 24
- 238000002791 soaking Methods 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000005406 washing Methods 0.000 claims abstract description 18
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 15
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 238000011049 filling Methods 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 51
- 238000003756 stirring Methods 0.000 claims description 38
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 28
- 239000011259 mixed solution Substances 0.000 claims description 28
- 229940088594 vitamin Drugs 0.000 claims description 28
- 229930003231 vitamin Natural products 0.000 claims description 28
- 235000013343 vitamin Nutrition 0.000 claims description 28
- 239000011782 vitamin Substances 0.000 claims description 28
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 28
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 25
- 239000001508 potassium citrate Substances 0.000 claims description 24
- 229960002635 potassium citrate Drugs 0.000 claims description 24
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 24
- 235000011082 potassium citrates Nutrition 0.000 claims description 24
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 19
- 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 18
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 18
- 239000001301 oxygen Substances 0.000 claims description 18
- 229910052760 oxygen Inorganic materials 0.000 claims description 18
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 17
- 244000060011 Cocos nucifera Species 0.000 claims description 17
- 108010059820 Polygalacturonase Proteins 0.000 claims description 17
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 17
- 201000010099 disease Diseases 0.000 claims description 16
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 16
- 239000004094 surface-active agent Substances 0.000 claims description 16
- 239000000645 desinfectant Substances 0.000 claims description 15
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 14
- 238000006243 chemical reaction Methods 0.000 claims description 14
- 241000196324 Embryophyta Species 0.000 claims description 12
- 241000238631 Hexapoda Species 0.000 claims description 12
- 241000607479 Yersinia pestis Species 0.000 claims description 12
- 238000005303 weighing Methods 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 9
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
- 229930003316 Vitamin D Natural products 0.000 claims description 9
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 9
- 235000019154 vitamin C Nutrition 0.000 claims description 9
- 239000011718 vitamin C Substances 0.000 claims description 9
- 235000019166 vitamin D Nutrition 0.000 claims description 9
- 239000011710 vitamin D Substances 0.000 claims description 9
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 9
- 229940046008 vitamin d Drugs 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Inorganic materials [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 2
- 235000019333 sodium laurylsulphate Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 235000015203 fruit juice Nutrition 0.000 abstract description 10
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 11
- 239000006228 supernatant Substances 0.000 description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- RCEAADKTGXTDOA-UHFFFAOYSA-N OS(O)(=O)=O.CCCCCCCCCCCC[Na] Chemical compound OS(O)(=O)=O.CCCCCCCCCCCC[Na] RCEAADKTGXTDOA-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 239000012530 fluid Substances 0.000 description 7
- 206010006956 Calcium deficiency Diseases 0.000 description 6
- 229940069978 calcium supplement Drugs 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 230000008014 freezing Effects 0.000 description 5
- 230000007812 deficiency Effects 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 230000027939 micturition Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- 235000019864 coconut oil Nutrition 0.000 description 3
- 239000003240 coconut oil Substances 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000000447 pesticide residue Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 235000008104 Prunus humilis Nutrition 0.000 description 2
- 241000057271 Prunus humilis Species 0.000 description 2
- 235000005706 Prunus prostrata Nutrition 0.000 description 2
- 208000003217 Tetany Diseases 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000021316 daily nutritional intake Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 208000007442 rickets Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009897 systematic 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
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L33/155—Vitamins A or D
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the technical field of fruit juice processing, and provides a preparation method of calcium fruit puree, which comprises the following steps: washing fructus Pruni Salicinae with clear water, cleaning, and soaking in sterilized water for 0.5-1 hr; removing kernels of the disinfected calcium fruits by using an automatic pitting machine, and then immediately transferring the calcium fruits to a-20 ℃ environment for quick-freezing and storing for 2-3 h; and putting the quick-frozen seedless calcium fruits into a microwave environment, filling nitrogen into the microwave environment, performing microwave thawing treatment on the calcium fruits, and putting the calcium fruits into a juice extractor for squeezing to obtain the raw juice after the thawing treatment. The method disclosed by the invention has the advantages that the denucleated calcium fruits are quickly frozen, and the quick-frozen calcium fruits are juiced, so that the flavor in the pulp can be effectively reserved, the taste of the prepared calcium fruit puree is better, natural and original, and the calcium element in the calcium fruit puree is well reserved.
Description
Technical Field
The invention relates to the technical field of fruit juice processing, in particular to a preparation method of calcium fruit puree.
Background
The calcium fruit is called cerasus humilis, the kernel of the calcium fruit is used as a medicine, has the functions of promoting urination and slowing down, is mainly used for treating dry stool and difficult urination, the fruit is sour, sweet and delicious, the flavor is unique, the nutrition is rich, the content of calcium and iron is the maximum of the fruit, and each 100 g of the fruit pulp contains 360 mg of calcium and 58 mg of iron.
Calcium deficiency is more likely to occur in children, middle-aged and elderly people, pregnant women and infants. Middle-aged and elderly people are easy to have osteoporosis and blood pressure rise due to calcium deficiency; the infant and the adolescent in adolescence need a large amount of calcium in growth and development, daily food intake sometimes cannot meet the requirement, growth and development retardation and other related diseases caused by calcium deficiency due to rickets are inevitable at the stage of calcium supplement; the deficiency of calcium in pregnant women can easily lead to the softening of bone, while the deficiency of calcium in other people can cause tetany and other diseases.
The existing calcium supplement preparations on the market are various in variety, and the original pulp preparation prepared from the calcium fruits can be used as a calcium supplement good product, but the existing calcium fruit original pulp is obtained by directly juicing fresh calcium fruit pulp, so that the situation of poor taste exists, and the calcium content is low.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a preparation method of calcium fruit puree.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of calcium fruit primary pulp comprises the following steps:
step 1: washing fructus Pruni Salicinae with clear water, cleaning, and soaking in sterilized water for 0.5-1 hr;
step 2: removing kernels of the disinfected calcium fruits by using an automatic pitting machine, and then immediately transferring the calcium fruits to a-20 ℃ environment for quick-freezing and storing for 2-3 h;
and step 3: putting the quick-frozen seedless calcium fruits into a microwave environment, filling nitrogen into the microwave environment, performing microwave thawing treatment on the calcium fruits, and putting the calcium fruits into a juice extractor for squeezing to obtain raw juice after the thawing treatment;
and 4, step 4: adding pectinase 0.05-0.07% of the raw juice, vitamin D0.02-0.08% of the raw juice, and vitamin C0.02-0.06% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 4.5-5, performing enzymolysis at 40-45 deg.C, mixing, and performing enzymolysis for 2-4 hr;
and 5: adding food-grade superfine calcium carbonate with the mass of 0.3-0.9% of the raw juice into the raw juice after enzymolysis, stirring and reacting for 1-2h at the temperature of 40-45 ℃, standing for 40-50h after the reaction is finished, and taking supernate to obtain the clear calcium fruit primary pulp.
The preparation method of the disinfectant fluid in the step 1 comprises the following steps: weighing the following components in parts by weight: 1-4 parts of sodium hypochlorite, 8-16 parts of potassium citrate, 400 parts of water 200-sodium chloride and 3-9 parts of surfactant; and pouring sodium hypochlorite and potassium citrate into water, stirring to obtain a mixed solution, adding the surfactant into the mixed solution in an equivalent manner for three times while stirring, adding the surfactant into the mixed solution at an interval of 10-20min every time, and fully mixing to obtain the disinfectant.
The surfactant is one or two of sodium dodecyl sulfate and coconut diethanolamide.
And 2, the microwave environment in the step 2 is a closed microwave oven, and nitrogen is filled into the microwave oven until the oxygen content in the microwave oven is lower than 5%.
The frequency of the microwave environment in the step 2 is 2400-.
In the step 4, 0.05-0.07% of pectinase, 0.03-0.07% of vitamin D and 0.03-0.05% of vitamin C are added into the raw juice, and 2% of citric acid solution is added dropwise to adjust the pH value to 4.5-5, the enzymolysis temperature is 40-45 ℃, and the mixture is subjected to enzymolysis for 2-4 h.
The calcium fruits selected in the step 1 are mature calcium fruits with intact skins and no plant diseases and insect pests.
After the calcium fruits are cleaned, the calcium fruits are placed into disinfection water for soaking and disinfection, the outer skins of the calcium fruits are disinfected, one or two of lauryl sodium sulfate and coconut diethanolamide are added into the disinfection water used for soaking to serve as surfactants, the washing effect is improved, and dirt and pesticide residues attached to the surfaces of the calcium fruits can be thoroughly removed; has broad-spectrum sterilization, and has good sterilization effect on various harmful fungi and bacteria attached to the surface of the calcium fruits.
The denucleated calcium fruits are quickly frozen, and the quick-frozen calcium fruits are juiced, so that the flavor in the pulp can be effectively reserved, the taste of the prepared calcium fruit puree is better, natural and original, and the calcium element in the calcium fruit puree can be well reserved.
The quick-frozen seedless calcium nuts are subjected to microwave thawing treatment at intervals, nitrogen is filled into the microwave environment to reduce the oxygen content of the stonless calcium nuts, thawing efficiency is improved, effective and uniform thawing of the calcium nuts is guaranteed, oxidation reaction of calcium nut pulp and oxygen in the air is avoided in the thawing process, freshness of the calcium nut pulp is guaranteed, and the situation that the pulp is overheated and cooked or unfrozen and finished due to nonuniform heating of the calcium nut pulp is effectively avoided.
Vitamin D and vitamin C are added into the squeezed raw juice, wherein the vitamin D promotes a human body to effectively absorb calcium in the calcium fruits, and the vitamin C ensures that the prepared raw juice cannot be oxidized with oxygen in the air too fast to cause deterioration of the raw juice.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
The calcium fruit is called cerasus humilis, the kernel of the calcium fruit is used as a medicine, has the functions of promoting urination and slowing down, is mainly used for treating dry stool and difficult urination, the fruit is sour, sweet and delicious, the flavor is unique, the nutrition is rich, the content of calcium and iron is the maximum of the fruit, and each 100 g of the fruit pulp contains 360 mg of calcium and 58 mg of iron. Calcium deficiency is more likely to occur in children, middle-aged and elderly people, pregnant women and infants. Middle-aged and elderly people are easy to have osteoporosis and blood pressure rise due to calcium deficiency; the infant and the adolescent in adolescence need a large amount of calcium in growth and development, daily food intake sometimes cannot meet the requirement, growth and development retardation and other related diseases caused by calcium deficiency due to rickets are inevitable at the stage of calcium supplement; the deficiency of calcium in pregnant women can easily lead to the softening of bone, while the deficiency of calcium in other people can cause tetany and other diseases. The existing calcium supplement preparations on the market are various in variety, and the original pulp preparation prepared from the calcium fruits can be used as a calcium supplement good product, but the existing calcium fruit original pulp is obtained by directly juicing fresh calcium fruit pulp, so that the situation of poor taste exists, and the calcium content is low. In order to solve the technical problems, the invention provides a preparation method of calcium fruit puree, which comprises the following steps: washing fructus Pruni Salicinae with clear water, cleaning, and soaking in sterilized water for 0.5-1 hr; removing kernels of the disinfected calcium fruits by using an automatic pitting machine, and then immediately transferring the calcium fruits to a-20 ℃ environment for quick-freezing and storing for 2-3 h; putting the quick-frozen seedless calcium fruits into a microwave environment, filling nitrogen into the microwave environment, performing microwave thawing treatment on the calcium fruits, and putting the calcium fruits into a juice extractor for squeezing to obtain raw juice after the thawing treatment; adding pectinase 0.05-0.07% of the raw juice, vitamin D0.02-0.08% of the raw juice, and vitamin C0.02-0.06% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 4.5-5, performing enzymolysis at 40-45 deg.C, mixing, and performing enzymolysis for 2-4 hr; adding food-grade superfine calcium carbonate with the mass of 0.3-0.9% of the raw juice into the raw juice after enzymolysis, stirring and reacting for 1-2h at the temperature of 40-45 ℃, standing for 40-50h after the reaction is finished, and taking supernate to obtain the clear calcium fruit primary pulp.
In the embodiment of the invention, the preparation method of the calcium fruit puree comprises the following steps:
step 1: washing fructus Pruni Salicinae with clear water, cleaning, and soaking in sterilized water for 0.5-1 hr;
step 2: removing kernels of the disinfected calcium fruits by using an automatic pitting machine, and then immediately transferring the calcium fruits to a-20 ℃ environment for quick-freezing and storing for 2-3 h;
and step 3: putting the quick-frozen seedless calcium fruits into a microwave environment, filling nitrogen into the microwave environment, performing microwave thawing treatment on the calcium fruits, and putting the calcium fruits into a juice extractor for squeezing to obtain raw juice after the thawing treatment;
and 4, step 4: adding pectinase 0.05-0.07% of the raw juice, vitamin D0.02-0.08% of the raw juice, and vitamin C0.02-0.06% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 4.5-5, performing enzymolysis at 40-45 deg.C, mixing, and performing enzymolysis for 2-4 hr;
and 5: adding food-grade superfine calcium carbonate with the mass of 0.3-0.9% of the raw juice into the raw juice after enzymolysis, stirring and reacting for 1-2h at the temperature of 40-45 ℃, standing for 40-50h after the reaction is finished, and taking supernate to obtain the clear calcium fruit primary pulp.
According to the method, the calcium fruits are washed and then are placed into the disinfection water for soaking and disinfection, the outer skins of the calcium fruits are disinfected, one or two of lauryl sodium sulfate and coconut diethanolamide are added into the disinfection water used for soaking to serve as surfactants, so that the washing effect is improved, and dirt and pesticide residues attached to the surfaces of the calcium fruits can be thoroughly removed; has broad-spectrum sterilization, and has good sterilization effect on various harmful fungi and bacteria attached to the surface of the calcium fruits.
According to the method, the denucleated calcium fruits are quickly frozen, and the quick-frozen calcium fruits are juiced, so that the flavor in the pulp can be effectively reserved, the taste of the prepared calcium fruit puree is better, natural and original, and the calcium element in the calcium fruit puree can be well reserved.
According to the invention, the quick-frozen seedless calcium fruits are subjected to microwave thawing treatment at intervals, nitrogen is filled into the microwave environment to reduce the oxygen content, the thawing efficiency is improved, the calcium fruits can be effectively and uniformly thawed, the calcium fruit pulp cannot generate oxidation reaction with oxygen in the air in the thawing process, the freshness of the calcium fruit pulp is ensured, and the condition that the pulp is overheated and cooked or unfrozen due to nonuniform heating of the calcium fruit pulp is effectively avoided.
In the invention, vitamin D and vitamin C are added into the squeezed raw juice, wherein the vitamin D promotes a human body to effectively absorb calcium in calcium fruits, and the vitamin C ensures that the prepared raw juice cannot be oxidized with oxygen in the air too fast to cause deterioration of the raw juice.
The technical effects of the preparation method of the calcium fruit puree of the present invention will be further described with reference to the following specific examples, but the specific implementation methods mentioned in these examples are only illustrative and explanatory of the technical solution of the present invention, and do not limit the implementation scope of the present invention, and all modifications and substitutions based on the above principles of the present invention shall fall within the protection scope of the present invention.
Example 1
Weighing the following components in parts by weight: 1 part of sodium hypochlorite, 8 parts of potassium citrate, 200 parts of water and 3 parts of sodium dodecyl sulfate; pouring sodium hypochlorite and potassium citrate into water, stirring to obtain a mixed solution, adding lauryl sodium sulfate into the mixed solution in an equivalent manner for three times while stirring, wherein the addition interval is 10min each time, and fully mixing to obtain disinfectant solution;
selecting mature calcium fruits with intact skin and no plant diseases and insect pests, washing and cleaning with clear water, and soaking in sterilized water for 0.5 h; removing kernels of the disinfected calcium fruits by using an automatic pitting machine, and then immediately transferring the calcium fruits to a-20 ℃ environment for quick-freezing and storing for 2 hours;
putting the quick-frozen seedless calcium nuts into a closed microwave oven, filling nitrogen into the microwave environment until the oxygen content in the microwave oven is lower than 5%, performing microwave thawing treatment on the calcium nuts, wherein the frequency of the microwave oven is 2400Mhz, performing microwave thawing treatment for 30min, performing microwave thawing treatment for 2min after 1min, and putting the calcium nuts into a juice extractor for squeezing to obtain raw juice after thawing treatment;
adding pectinase 0.05% of the raw juice, vitamin D0.02% of the raw juice, and vitamin C0.02% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 4.5, performing enzymolysis at 40 deg.C, mixing, and performing enzymolysis for 2 hr; adding food-grade superfine calcium carbonate with the mass of 0.3 percent of that of the raw juice into the raw juice after enzymolysis, stirring and reacting for 1h in the environment of 40 ℃, standing for 40h after the reaction is finished, and taking supernatant to obtain the clarified calcium fruit primary pulp.
Example 2
Weighing the following components in parts by weight: 2.5 parts of sodium hypochlorite, 9 parts of potassium citrate, 210 parts of water and 4 parts of coconut diethanolamide; pouring sodium hypochlorite and potassium citrate into water, stirring to obtain a mixed solution, adding the coconut oil diethanolamide into the mixed solution in three equal amounts while stirring, wherein the interval between each addition is 10min, and fully mixing to obtain disinfectant solution;
selecting mature calcium fruits with intact skin and no plant diseases and insect pests, washing and cleaning with clear water, and soaking in sterilized water for 0.5 h; removing kernels of the disinfected calcium fruits by using an automatic pitting machine, and then immediately transferring the calcium fruits to a-20 ℃ environment for quick-freezing and storing for 2 hours;
putting the quick-frozen seedless calcium nuts into a closed microwave oven, filling nitrogen into the microwave environment until the oxygen content in the microwave oven is lower than 5%, performing microwave thawing treatment on the calcium nuts, wherein the frequency of the microwave oven is 2400Mhz, performing microwave thawing treatment for 30min, performing microwave thawing treatment for 2min after 1min, and putting the calcium nuts into a juice extractor for squeezing to obtain raw juice after thawing treatment;
adding pectinase 0.05% of the raw juice, vitamin D0.03% of the raw juice, and vitamin C0.03% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 4.5, performing enzymolysis at 40 deg.C, mixing, and performing enzymolysis for 2 hr; adding food-grade superfine calcium carbonate with the mass of 0.3 percent of that of the raw juice into the raw juice after enzymolysis, stirring and reacting for 1h in the environment of 40 ℃, standing for 40h after the reaction is finished, and taking supernatant to obtain the clarified calcium fruit primary pulp.
Example 3
Weighing the following components in parts by weight: 2.5 parts of sodium hypochlorite, 12 parts of potassium citrate, 300 parts of water and 6 parts of coconut diethanolamide; pouring sodium hypochlorite and potassium citrate into water, stirring to obtain a mixed solution, adding the coconut oil diethanolamide into the mixed solution in three equal amounts while stirring, wherein the interval between the addition of the coconut oil diethanolamide and the mixed solution is 15min each time, and fully mixing to obtain disinfectant solution;
selecting mature calcium fruits with intact skin and no plant diseases and insect pests, washing and cleaning with clear water, and soaking in sterilized water for 0.75 h; removing kernels of the disinfected calcium fruits by using an automatic pitting machine, and then immediately transferring the calcium fruits to a-20 ℃ environment for quick-freezing and storing for 2.5 hours;
putting the quick-frozen seedless calcium nuts into a closed microwave oven, filling nitrogen into the microwave environment until the oxygen content in the microwave oven is lower than 5%, performing microwave thawing treatment on the calcium nuts, wherein the frequency of the microwave oven is 2400-;
adding pectinase 0.06% of the raw juice, vitamin D0.05% of the raw juice, and vitamin C0.04% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 4.5, performing enzymolysis at 42 deg.C, mixing, and performing enzymolysis for 3 hr; adding food-grade superfine calcium carbonate with the mass of 0.6 percent of that of the raw juice into the raw juice after enzymolysis, stirring and reacting for 1.5h under the environment of 42 ℃, standing for 45h after the reaction is finished, and taking supernatant to obtain clear calcium fruit primary pulp.
Example 4
Weighing the following components in parts by weight: 3.5 parts of sodium hypochlorite, 15 parts of potassium citrate, 390 parts of water, and 8 parts of sodium dodecyl sulfate and coconut diethanolamide; pouring sodium hypochlorite and potassium citrate into water, stirring to obtain a mixed solution, adding lauryl sodium sulfate and coconut diethanolamide into the mixed solution in three equal amounts while stirring, wherein the addition interval is 20min each time, and fully mixing to obtain disinfectant;
selecting mature calcium fruits with intact skin and no plant diseases and insect pests, washing and cleaning with clear water, and soaking in sterilized water for 1 h; removing kernels of the disinfected calcium fruits by using an automatic pitting machine, and then immediately transferring the calcium fruits to a-20 ℃ environment for quick freezing and storing for 3 hours;
putting the quick-frozen seedless calcium nuts into a closed microwave oven, filling nitrogen into the microwave environment until the oxygen content in the microwave oven is lower than 5%, performing microwave thawing treatment on the calcium nuts, wherein the frequency of the microwave oven is 2500Mhz, performing microwave thawing treatment for 45min, performing microwave thawing treatment for 4min after 2min, and putting the calcium nuts into a juice extractor for squeezing to obtain raw juice after thawing treatment;
adding pectinase 0.07% of the raw juice, vitamin D0.07% of the raw juice, and vitamin C0.05% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 5, and performing mixed enzymolysis at 45 deg.C for 4 hr; adding food-grade superfine calcium carbonate with the mass of 0.9 percent of that of the raw juice into the raw juice after enzymolysis, stirring and reacting for 1-2h at the temperature of 45 ℃, standing for 50h after the reaction is finished, and taking supernatant to obtain clear calcium fruit primary pulp.
Example 5
Weighing the following components in parts by weight: 4 parts of sodium hypochlorite, 16 parts of potassium citrate, 400 parts of water, sodium dodecyl sulfate and 9 parts of coconut diethanolamide; pouring sodium hypochlorite and potassium citrate into water, stirring to obtain a mixed solution, adding lauryl sodium sulfate and coconut diethanolamide into the mixed solution in three equal amounts while stirring, wherein the addition interval is 20min each time, and fully mixing to obtain disinfectant;
selecting mature calcium fruits with intact skin and no plant diseases and insect pests, washing and cleaning with clear water, and soaking in sterilized water for 1 h; removing kernels of the disinfected calcium fruits by using an automatic pitting machine, and then immediately transferring the calcium fruits to a-20 ℃ environment for quick freezing and storing for 3 hours;
putting the quick-frozen seedless calcium nuts into a closed microwave oven, filling nitrogen into the microwave environment until the oxygen content in the microwave oven is lower than 5%, performing microwave thawing treatment on the calcium nuts, wherein the frequency of the microwave oven is 2500Mhz, performing microwave thawing treatment for 45min, performing microwave thawing treatment for 4min after 2min, and putting the calcium nuts into a juice extractor for squeezing to obtain raw juice after thawing treatment;
adding pectinase 0.07% of the raw juice, vitamin D0.08% of the raw juice, and vitamin C0.06% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 5, and performing mixed enzymolysis at 45 deg.C for 4 hr; adding food-grade superfine calcium carbonate with the mass of 0.9 percent of that of the raw juice into the raw juice after enzymolysis, stirring and reacting for 2 hours at the temperature of 45 ℃, standing for 50 hours after the reaction is finished, and taking supernatant fluid to obtain the clear calcium fruit primary pulp.
The calcium content and taste and flavor of the calcium fruit puree prepared in examples 1-5 were evaluated, fresh calcium fruit was selected and then juiced after denucleation to obtain calcium fruit juice as a control group, and the test results are shown in table 1:
table 1
In summary, as can be seen from table 1, the calcium content and the taste and flavor of the raw calcium fruit juice prepared in examples 1 to 5 of the present invention are superior to those of the raw calcium fruit juice of the control group, wherein the calcium content and the taste and flavor of the raw calcium fruit juice of example 5 are the best, and the preparation method disclosed in this example is as follows: weighing the following components in parts by weight: 4 parts of sodium hypochlorite, 16 parts of potassium citrate, 400 parts of water, sodium dodecyl sulfate and 9 parts of coconut diethanolamide; pouring sodium hypochlorite and potassium citrate into water, stirring to obtain a mixed solution, adding lauryl sodium sulfate and coconut diethanolamide into the mixed solution in three equal amounts while stirring, wherein the addition interval is 20min each time, and fully mixing to obtain disinfectant; selecting mature calcium fruits with intact skin and no plant diseases and insect pests, washing and cleaning with clear water, and soaking in sterilized water for 1 h; removing kernels of the disinfected calcium fruits by using an automatic pitting machine, and then immediately transferring the calcium fruits to a-20 ℃ environment for quick freezing and storing for 3 hours; putting the quick-frozen seedless calcium nuts into a closed microwave oven, filling nitrogen into the microwave environment until the oxygen content in the microwave oven is lower than 5%, performing microwave thawing treatment on the calcium nuts, wherein the frequency of the microwave oven is 2500Mhz, performing microwave thawing treatment for 45min, performing microwave thawing treatment for 4min after 2min, and putting the calcium nuts into a juice extractor for squeezing to obtain raw juice after thawing treatment; adding pectinase 0.07% of the raw juice, vitamin D0.08% of the raw juice, and vitamin C0.06% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 5, and performing mixed enzymolysis at 45 deg.C for 4 hr; adding food-grade superfine calcium carbonate with the mass of 0.9 percent of that of the raw juice into the raw juice after enzymolysis, stirring and reacting for 2 hours at the temperature of 45 ℃, standing for 50 hours after the reaction is finished, and taking supernatant fluid to obtain the clear calcium fruit primary pulp.
Further, the invention also makes systematic research on the process conditions in the preparation method of the calcium fruit primary pulp, and the following test schemes which only explain that the change of the process conditions has obvious influence on the effect of the preparation method of the calcium fruit primary pulp are all based on the process conditions of the embodiment 5, and are specifically shown in the comparative examples 1-4:
comparative example 1
Selecting mature calcium fruits with intact skin and no plant diseases and insect pests, washing and cleaning with clear water, and soaking in sterilized water for 1 h; removing kernels of the disinfected calcium fruits by using an automatic pitting machine, and then immediately transferring the calcium fruits to a-20 ℃ environment for quick freezing and storing for 3 hours;
putting the quick-frozen seedless calcium nuts into a closed microwave oven, filling nitrogen into the microwave environment until the oxygen content in the microwave oven is lower than 5%, performing microwave thawing treatment on the calcium nuts, wherein the frequency of the microwave oven is 2500Mhz, performing microwave thawing treatment for 45min, performing microwave thawing treatment for 4min after 2min, and putting the calcium nuts into a juice extractor for squeezing to obtain raw juice after thawing treatment;
adding pectinase 0.07% of the raw juice, vitamin D0.08% of the raw juice, and vitamin C0.06% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 5, and performing mixed enzymolysis at 45 deg.C for 4 hr; adding food-grade superfine calcium carbonate with the mass of 0.9 percent of that of the raw juice into the raw juice after enzymolysis, stirring and reacting for 2 hours at the temperature of 45 ℃, standing for 50 hours after the reaction is finished, and taking supernatant fluid to obtain the clear calcium fruit primary pulp.
Comparative example 2
Weighing the following components in parts by weight: 4 parts of sodium hypochlorite, 16 parts of potassium citrate, 400 parts of water, sodium dodecyl sulfate and 9 parts of coconut diethanolamide; pouring sodium hypochlorite and potassium citrate into water, stirring to obtain a mixed solution, adding lauryl sodium sulfate and coconut diethanolamide into the mixed solution in three equal amounts while stirring, wherein the addition interval is 20min each time, and fully mixing to obtain disinfectant;
selecting mature calcium fruits with intact skin and no plant diseases and insect pests, washing and cleaning with clear water, and soaking in sterilized water for 1 h; putting the soaked calcium fruits into a juice extractor for squeezing to obtain raw juice;
adding pectinase 0.07% of the raw juice, vitamin D0.08% of the raw juice, and vitamin C0.06% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 5, and performing mixed enzymolysis at 45 deg.C for 4 hr; adding food-grade superfine calcium carbonate with the mass of 0.9 percent of that of the raw juice into the raw juice after enzymolysis, stirring and reacting for 2 hours at the temperature of 45 ℃, standing for 50 hours after the reaction is finished, and taking supernatant fluid to obtain the clear calcium fruit primary pulp.
Comparative example 3
Weighing the following components in parts by weight: 4 parts of sodium hypochlorite, 16 parts of potassium citrate, 400 parts of water, sodium dodecyl sulfate and 9 parts of coconut diethanolamide; pouring sodium hypochlorite and potassium citrate into water, stirring to obtain a mixed solution, adding lauryl sodium sulfate and coconut diethanolamide into the mixed solution in three equal amounts while stirring, wherein the addition interval is 20min each time, and fully mixing to obtain disinfectant;
selecting mature calcium fruits with intact skin and no plant diseases and insect pests, washing and cleaning with clear water, and soaking in sterilized water for 1 h; removing kernels of the disinfected calcium fruits by using an automatic pitting machine, and then immediately transferring the calcium fruits to a-20 ℃ environment for quick freezing and storing for 3 hours;
unfreezing the quick-frozen seedless calcium fruits at normal temperature, and squeezing the unfrozen seedless calcium fruits in a juice extractor to obtain raw juice;
adding pectinase 0.07% of the raw juice, vitamin D0.08% of the raw juice, and vitamin C0.06% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 5, and performing mixed enzymolysis at 45 deg.C for 4 hr; adding food-grade superfine calcium carbonate with the mass of 0.9 percent of that of the raw juice into the raw juice after enzymolysis, stirring and reacting for 2 hours at the temperature of 45 ℃, standing for 50 hours after the reaction is finished, and taking supernatant fluid to obtain the clear calcium fruit primary pulp.
Comparative example 4
Selecting mature calcium fruits with intact skin and no plant diseases and insect pests, washing and cleaning with clear water, and soaking in sterilized water for 1 h; putting the soaked and disinfected calcium fruits into a juice extractor for squeezing to obtain raw juice;
adding pectinase 0.07% of the raw juice, vitamin D0.08% of the raw juice, and vitamin C0.06% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 5, and performing mixed enzymolysis at 45 deg.C for 4 hr; adding food-grade superfine calcium carbonate with the mass of 0.9 percent of that of the raw juice into the raw juice after enzymolysis, stirring and reacting for 2 hours at the temperature of 45 ℃, standing for 50 hours after the reaction is finished, and taking supernatant fluid to obtain the clear calcium fruit primary pulp.
The calcium content and the taste and flavor of the calcium fruit puree prepared in the comparative examples 1-4 are evaluated, and the test results are shown in the following table 2:
TABLE 2
In summary, as can be seen from table 2, the calcium content and taste and flavor of the raw calcium fruit juice prepared in comparative examples 1 to 4 are inferior to those of the raw calcium fruit juice prepared in example 5. In the comparative example 1, when the calcium fruits are cleaned and disinfected, the used disinfectant is common disinfectant, so that the calcium fruits are generally cleaned, but the influence on the calcium content and the taste and flavor is not large; comparative example 2 the calcium fruit juice is not subjected to quick-freezing treatment before juicing, so that the prepared calcium fruit juice has light calcium fruit flavor, a little peculiar smell and common taste; comparative example 3 after the calcium fruits are quickly frozen, the quick-frozen calcium fruits are placed at normal temperature for unfreezing, the unfreezing time is long, and the flavor of the calcium fruits is influenced; in comparative example 4, the calcium fruit was washed and sterilized with ordinary sterilized water, and the calcium fruit was not subjected to quick-freezing treatment.
In summary, in the preparation method of the raw calcium fruit pulp provided in this embodiment, the calcium fruit is washed and then placed in the disinfection water for soaking and disinfection, the outer surface of the calcium fruit is disinfected, and one or two of sodium dodecyl sulfate and coconut diethanolamide are added into the disinfection water used for soaking and used as surfactants, so that the washing effect is improved, and dirt and pesticide residues attached to the surface of the calcium fruit can be thoroughly removed; has broad-spectrum sterilization, and has good sterilization effect on various harmful fungi and bacteria attached to the surface of the calcium fruits.
The denucleated calcium fruits are quickly frozen, and the quick-frozen calcium fruits are juiced, so that the flavor in the pulp can be effectively reserved, the taste of the prepared calcium fruit puree is better, natural and original, and the calcium element in the calcium fruit puree can be well reserved.
The quick-frozen seedless calcium nuts are subjected to microwave thawing treatment at intervals, nitrogen is filled into the microwave environment to reduce the oxygen content of the stonless calcium nuts, thawing efficiency is improved, effective and uniform thawing of the calcium nuts is guaranteed, oxidation reaction of calcium nut pulp and oxygen in the air is avoided in the thawing process, freshness of the calcium nut pulp is guaranteed, and the situation that the pulp is overheated and cooked or unfrozen and finished due to nonuniform heating of the calcium nut pulp is effectively avoided.
Vitamin D and vitamin C are added into the squeezed raw juice, wherein the vitamin D promotes a human body to effectively absorb calcium in the calcium fruits, and the vitamin C ensures that the prepared raw juice cannot be oxidized with oxygen in the air too fast to cause deterioration of the raw juice.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. The preparation method of the calcium fruit primary pulp is characterized by comprising the following steps:
step 1: washing fructus Pruni Salicinae with clear water, cleaning, and soaking in sterilized water for 0.5-1 hr;
step 2: removing kernels of the disinfected calcium fruits by using an automatic pitting machine, and then immediately transferring the calcium fruits to a-20 ℃ environment for quick-freezing and storing for 2-3 h;
and step 3: putting the quick-frozen seedless calcium fruits into a microwave environment, filling nitrogen into the microwave environment, performing microwave thawing treatment on the calcium fruits, and putting the calcium fruits into a juice extractor for squeezing to obtain raw juice after the thawing treatment;
and 4, step 4: adding pectinase 0.05-0.07% of the raw juice, vitamin D0.02-0.08% of the raw juice, and vitamin C0.02-0.06% of the raw juice, adding citric acid solution 2% of the raw juice, adjusting pH to 4.5-5, performing enzymolysis at 40-45 deg.C, mixing, and performing enzymolysis for 2-4 hr;
and 5: adding food-grade superfine calcium carbonate with the mass of 0.3-0.9% of the raw juice into the raw juice after enzymolysis, stirring and reacting for 1-2h at the temperature of 40-45 ℃, standing for 40-50h after the reaction is finished, and taking supernate to obtain the clear calcium fruit primary pulp.
2. The method for preparing calcium fruit puree according to claim 1, wherein the method for preparing sterilized water in step 1 comprises the following steps: weighing the following components in parts by weight: 1-4 parts of sodium hypochlorite, 8-16 parts of potassium citrate, 400 parts of water 200-sodium chloride and 3-9 parts of surfactant; and pouring sodium hypochlorite and potassium citrate into water, stirring to obtain a mixed solution, adding the surfactant into the mixed solution in an equivalent manner for three times while stirring, adding the surfactant into the mixed solution at an interval of 10-20min every time, and fully mixing to obtain the disinfectant.
3. The method for preparing the calcium fruit puree according to claim 2, wherein the surfactant is one or two of sodium lauryl sulfate and coconut diethanolamide.
4. The method for preparing calcium fruit puree according to claim 1, wherein the microwave environment in the step 2 is a closed microwave oven, and nitrogen is filled in the microwave oven until the oxygen content in the microwave oven is lower than 5%.
5. The method as claimed in claim 1, wherein the frequency of the microwave environment in step 2 is 2400-2500Mhz, and the microwave thawing treatment is performed for 30-45min, with an interval of 2-4min after each microwave treatment for 1-2 min.
6. The method for preparing calcium fruit puree according to claim 1, wherein in the step 4, pectinase in an amount of 0.05-0.07% of the raw juice, vitamin D in an amount of 0.03-0.07% of the raw juice, and vitamin C in an amount of 0.03-0.05% of the raw juice are added to the raw juice, and citric acid solution in an amount of 2% of the raw juice is added dropwise to adjust the acid, so that the pH value reaches 4.5-5, the enzymolysis temperature is 40-45 ℃, and the mixture is subjected to enzymolysis for 2-4 hours.
7. The method for preparing calcium fruit puree according to claim 1, wherein pectinase in an amount of 0.06% of the raw juice, vitamin D in an amount of 0.05% of the raw juice, and vitamin C in an amount of 0.04% of the raw juice are added to the raw juice in step 4, and citric acid solution in an amount of 2% of the raw juice is added dropwise to adjust the acid, so that the pH value is 4.5-5, the enzymolysis temperature is 40-45 ℃, and the mixture is subjected to enzymolysis for 2-4 hours.
8. The method for preparing calcium fruit puree according to claim 1, wherein the method for preparing sterilized water in step 1 comprises the following steps: weighing the following components in parts by weight: 2.5-3.5 parts of sodium hypochlorite, 9-15 parts of potassium citrate, 390 parts of water 210-sodium hypochlorite and 4-8 parts of surfactant; and pouring sodium hypochlorite and potassium citrate into water, stirring to obtain a mixed solution, adding the surfactant into the mixed solution in an equivalent manner for three times while stirring, adding the surfactant into the mixed solution at an interval of 10-20min every time, and fully mixing to obtain the disinfectant.
9. The method for preparing calcium fruit puree according to claim 1, wherein the method for preparing sterilized water in step 1 comprises the following steps: weighing the following components in parts by weight: 2.5 parts of sodium hypochlorite, 12 parts of potassium citrate, 300 parts of water and 6 parts of surfactant; and pouring sodium hypochlorite and potassium citrate into water, stirring to obtain a mixed solution, adding the surfactant into the mixed solution in an equivalent manner for three times while stirring, wherein the addition interval is 15min each time, and fully mixing to obtain the disinfectant solution.
10. The method for preparing the calcium fruit puree according to claim 1, wherein the calcium fruits selected in the step 1 are mature calcium fruits with intact skins and no plant diseases and insect pests.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110490990.1A CN113080343A (en) | 2021-05-06 | 2021-05-06 | Preparation method of calcium fruit primary pulp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110490990.1A CN113080343A (en) | 2021-05-06 | 2021-05-06 | Preparation method of calcium fruit primary pulp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113080343A true CN113080343A (en) | 2021-07-09 |
Family
ID=76681528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110490990.1A Pending CN113080343A (en) | 2021-05-06 | 2021-05-06 | Preparation method of calcium fruit primary pulp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113080343A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256761A (en) * | 2014-07-30 | 2015-01-07 | 山西农业大学 | Preparation method of calcium-rich Chinese dwarf cherry clear juice |
| CN107858212A (en) * | 2017-12-08 | 2018-03-30 | 成都顺发消洗科技有限公司 | A kind of fruit thimerosal and preparation method thereof |
| CN108354003A (en) * | 2017-12-28 | 2018-08-03 | 贺州智桂生物科技有限公司 | The method of microwave drying gumbo |
| CN110140841A (en) * | 2019-05-27 | 2019-08-20 | 莱阳海特尔食品有限公司 | A kind of quick-frozen cold press fruit drink and its preparation process |
-
2021
- 2021-05-06 CN CN202110490990.1A patent/CN113080343A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256761A (en) * | 2014-07-30 | 2015-01-07 | 山西农业大学 | Preparation method of calcium-rich Chinese dwarf cherry clear juice |
| CN107858212A (en) * | 2017-12-08 | 2018-03-30 | 成都顺发消洗科技有限公司 | A kind of fruit thimerosal and preparation method thereof |
| CN108354003A (en) * | 2017-12-28 | 2018-08-03 | 贺州智桂生物科技有限公司 | The method of microwave drying gumbo |
| CN110140841A (en) * | 2019-05-27 | 2019-08-20 | 莱阳海特尔食品有限公司 | A kind of quick-frozen cold press fruit drink and its preparation process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104738291A (en) | Preparation method of low-sugar black fungus preserved fruit | |
| KR101666649B1 (en) | Method for preparing ox head soup | |
| KR20110124003A (en) | Manufacturing method of garlic slice preserved in honeys | |
| KR20110044371A (en) | Lamb cooking method for useing spices sauce, lamb manufactured by the same, and manufacturing method for package lamb | |
| CN103652717A (en) | Manufacturing method of canned bracken | |
| CN102106513A (en) | Method for processing enucleated crystal candied jujube of special variety | |
| KR101058802B1 (en) | Functional Kimchi Seasoning Method | |
| CN113142441A (en) | Noni juice and preparation method thereof | |
| CN103340427B (en) | Preparation method for convenient pickled radish and duck soup | |
| CN107259050A (en) | A kind of sweet potato mash and its processing method | |
| CN113080343A (en) | Preparation method of calcium fruit primary pulp | |
| CN105285113A (en) | Health-preserving health-care buckwheat and garlic juice beverage and preparation method thereof | |
| CN105053167A (en) | Making method of sour and hot agrocybe cylindracea | |
| CN104757468A (en) | Production process of sweet and sour jerusalem artichoke slices | |
| CN107981283A (en) | A kind of marinated radish preparation method full of nutrition | |
| KR102284792B1 (en) | The manufacturing method of meat boiled in plants extractive matters and it's meat boiled in plants extractive matters | |
| CN107028153A (en) | A kind of roast duck composite seasoning sauce and preparation method thereof | |
| CN106616661A (en) | Low-sodium radish pickle with pear | |
| KR20170016134A (en) | Soy sauce with abalone and method manufacturing the same | |
| CN111758922A (en) | Method for making plum root salted duck eggs | |
| CN110731490A (en) | papaya mango low-sugar compound jam and preparation method thereof | |
| CN107495119A (en) | A kind of processing method of flavor squid rice dumpling | |
| CN103462109A (en) | Liquor-saturated gingko fruit leisure food and production method thereof | |
| AU2021103072A4 (en) | A Ginkgo Jam and Preparation Method Thereof | |
| KR102364832B1 (en) | Method of preparing hot fish stew using hairtail |
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: 20210709 |
|
| RJ01 | Rejection of invention patent application after publication |