CN113367258A - Sea-buckthorn compound fruit juice and preparation method thereof - Google Patents
Sea-buckthorn compound fruit juice and preparation method thereof Download PDFInfo
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- CN113367258A CN113367258A CN202110801068.XA CN202110801068A CN113367258A CN 113367258 A CN113367258 A CN 113367258A CN 202110801068 A CN202110801068 A CN 202110801068A CN 113367258 A CN113367258 A CN 113367258A
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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
- 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
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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
- 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
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a sea-buckthorn compound fruit juice and a preparation method thereof. Wherein the concentrated fruit juice is concentrated pear juice. The concentration of the concentrated pear juice is 700%. The concentration of the sea buckthorn raw juice is 100%. According to the invention, the original sea-buckthorn juice is more delicate in taste by adopting the sea-buckthorn compound juice and the preparation method thereof and treating sea-buckthorn fruits through triple cleaning, twice pulping and three-stage separation, and the concentrated pear juice is added into the processed sea-buckthorn juice, so that the taste of the pure original sea-buckthorn juice is improved, and the nutritional ingredients are increased.
Description
Technical Field
The invention relates to a sea-buckthorn compound fruit juice technology, in particular to a sea-buckthorn compound fruit juice and a preparation method thereof.
Background
Seabuckthorn, a plant of the Elaeagnaceae family, commonly known as Hippophae Rhamnoides, sour thorn and black thorn, is usually planted in the north of China, has good cold resistance and drought resistance, and can be used for desert greening. Every 100g of the compound contains 8-12 g of soluble sugar, 1-3 g of organic acid, 3-4 g of carotenoid, vitamin C300mg and vitamin E15mg, and particularly contains abundant active substances such as trace elements, seabuckthorn flavone, phytosterol, phenols, organic acids, triterpenes, steroid compounds and the like.
The sea buckthorn is a medicinal and edible plant, has various effects, has the effects of relieving cough and reducing sputum, invigorating stomach and promoting digestion, and promoting blood circulation and removing blood stasis when being used as a medicine, can be applied to preventing and treating cardiovascular and cerebrovascular diseases, tumors, immune diseases, gastrointestinal and digestive tract diseases and the like, also has the effects of reducing cholesterol, relieving angina pectoris attacks, preventing and treating coronary atherosclerotic heart disease, resisting aging, resisting infection, promoting tissue cell regeneration and the like, and has great medicine development value.
The research on the sea-buckthorn juice draws social attention, the sea-buckthorn fruit is mainly used for preparing the sea-buckthorn juice at present, the sea-buckthorn juice with higher concentration is rich in nutrition, but the taste is sour and astringent; the low-concentration (not higher than 40%) hippophae rhamnoides juice has slight sour taste, but sucrose, sweetener, stabilizer and the like are added into the product, so that the nutrition is reduced.
Disclosure of Invention
The invention aims to provide a sea-buckthorn compound fruit juice and a preparation method thereof.
In order to achieve the purpose, the invention provides a sea-buckthorn compound fruit juice which comprises a sea-buckthorn original fruit juice and a concentrated fruit juice.
Preferably, the concentrated fruit juice is concentrated pear juice.
Preferably, the concentration of the concentrated pear juice is 700%.
Preferably, the concentration of the raw hippophae rhamnoides juice is 100%.
The preparation method based on the sea buckthorn compound juice comprises the following steps:
s1, preparing the sea-buckthorn raw juice
S10 triple washing
S100, firstly pouring quick-frozen sea buckthorn fruits into a soaking tank for preliminary cleaning and unfreezing, wherein the height of the water surface in the soaking tank is higher than that of the sea buckthorn fruits;
s101, fishing out the primarily cleaned seabuckthorn fruits, and conveying the seabuckthorn fruits into a boiling type cleaning machine for secondary cleaning;
s102, conveying the sea buckthorn berries cleaned for the second time into a spray cleaning machine for cleaning for the third time;
s11, beating twice
S110, conveying the sea buckthorn berries cleaned for the third time into a pulping machine for primary pulping, and filtering to obtain pulp and pulp residues after pulping;
s111, pouring the pulp residue into the pulping machine again for pulping again, and separating the sea buckthorn seeds and the sea buckthorn peels to obtain sea buckthorn juice to obtain pulp;
s12, three-stage separation
S120, pouring the serous fluid obtained in the step S110 and the step S111 into a slurry-residue separator for primary separation, and removing peel residue;
s121, pumping the primary separated slurry into a horizontal spiral sedimentation separator for secondary separation, wherein the fineness of the secondary separated slurry reaches more than 100 meshes;
s122, pumping the serous fluid after the secondary separation into a disc separator for tertiary separation, wherein the fineness of the serous fluid after the tertiary separation reaches more than 500 meshes, and the content of soluble solid is higher than 13 degrees Bx, so that the raw hippophae rhamnoides juice is obtained;
s2, adding concentrated pear juice into the sea buckthorn raw juice, and mixing and stirring uniformly to obtain compound juice;
s3, sterilizing
Sterilizing the composite fruit juice obtained in the step S2 at a high temperature, wherein the sterilization temperature is 105-108 ℃, the sterilization time is 15 seconds, and then instantly cooling the sterilized composite fruit juice to below 25 ℃ by using ice water;
and S4, aseptic cold filling.
Preferably, the immersion bath in step S100 is a 3-meter water bath containing purified water at 40 to 50 ℃, and a circulating conveyor chain is laid in the immersion bath.
Preferably, the preliminary washing time in step S100 is 15 seconds.
Preferably, three spraying pipes are arranged in the spray cleaning machine in the step S102 and in sequence along the direction of delivering the seabuckthorn fruits.
Preferably, the hippophae rhamnoides fruit in step S100 is picked from hippophae rhamnoides of the jejun county grown at an average altitude of 1400 m or more.
Therefore, the invention adopts the sea-buckthorn compound fruit juice and the preparation method thereof, the sea-buckthorn fruit is treated by triple cleaning, twice pulping and three-stage separation, the obtained sea-buckthorn original fruit juice has more delicate taste, and the concentrated pear juice is added into the processed sea-buckthorn original fruit juice, so that the taste of the sea-buckthorn original fruit juice is improved, and the nutrient content is increased.
The technical solution of the present invention is further described in detail by the following examples.
Detailed Description
The present invention will be further described below, and it should be noted that the present embodiment is based on the technical solution, and a detailed implementation manner and a specific operation process are provided, but the protection scope of the present invention is not limited to the present embodiment.
The structure of the invention comprises the raw sea-buckthorn juice and the concentrated fruit juice.
Preferably, the concentrated fruit juice is concentrated pear juice.
Preferably, the concentration of the concentrated pear juice is 700%.
Preferably, the concentration of the raw hippophae rhamnoides juice is 100%.
The invention discloses a preparation method based on sea-buckthorn compound juice, which comprises the following steps:
s1, preparing the sea-buckthorn raw juice
S10 triple washing
S100, firstly pouring quick-frozen sea buckthorn fruits into a soaking tank for preliminary cleaning and unfreezing, wherein the height of the water surface in the soaking tank is higher than that of the sea buckthorn fruits;
preferably, the immersion bath in step S100 is a 3-meter water bath containing purified water at 40 to 50 ℃, and a circulating conveyor chain is laid in the immersion bath. The preliminary cleaning time in step S100 is 15 seconds.
Preferably, the sea buckthorn berries in the step S100 are picked from small sea buckthorn berries grown in the area above 1400 meters, the geographical latitude is 39.99 degrees, the illumination time in summer is long, the day-night temperature difference is large, the photosynthesis is strong, the nutrient accumulation is large, and the sea buckthorn berries are green and pollution-free.
S101, fishing out the primarily cleaned seabuckthorn fruits, and then pouring the seabuckthorn fruits into a boiling type cleaning machine for secondary cleaning;
s102, fishing out the sea buckthorn fruits after the secondary cleaning, and then pouring the sea buckthorn fruits into a spray cleaning machine for carrying out the tertiary cleaning;
preferably, three spraying pipes are arranged in the spray cleaning machine in the step S102 and in sequence along the direction of delivering the seabuckthorn fruits.
S11, beating twice
S110, fishing out the sea buckthorn berries cleaned for the third time, pouring the sea buckthorn berries into a pulping machine for preliminary pulping, and filtering to obtain pulp and pulp residues after pulping;
s111, pouring the pulp residue into the pulping machine again for pulping again, and separating the sea buckthorn seeds and the sea buckthorn peels to obtain sea buckthorn juice to obtain pulp;
s12, three-stage separation
S120, pouring the serous fluid obtained in the step S110 and the step S111 into a slurry-residue separator for primary separation, and removing peel residue;
s121, pumping the primary separated slurry into a horizontal spiral sedimentation separator for secondary separation, wherein the fineness of the secondary separated slurry reaches more than 100 meshes;
s122, pumping the serous fluid after the secondary separation into a disc separator for tertiary separation, wherein the fineness of the serous fluid after the tertiary separation reaches more than 500 meshes and the content of soluble solid is higher than 13 degrees Bx by utilizing a liquid-solid separation principle, so that the raw seabuckthorn juice is obtained and is higher than the content of the soluble solid required in the prior execution standard T/ISAS seabuckthorn raw juice by 12 degrees Bx;
table 1 shows the nutritional ingredient table of the original juice of sea buckthorn prepared by the above steps
| Item | Each 100g | NRV％ |
| (Energy) | 126 kilojoule (kJ) | 2％ |
| Protein | 0.9 g (g) | 2％ |
| Fat | 0g (g) | 0％ |
| Carbohydrate compound | 6.5 g (g) | 2％ |
| Sodium salt | 14 mg (mg) | 1％ |
S2, adding concentrated pear juice into the sea buckthorn raw juice, and mixing and stirring uniformly to obtain compound juice;
TABLE 2 nutrient content table of the purchased concentrated pear juice
| Item | Each 100g |
| BX (vitamin)Vegetable) | 70.3 g (g) |
| (Energy) | 1204 kilojoule (kJ) |
| Protein | 0g (g) |
| Fat | 0g (g) |
| Carbohydrate compound | 72 g (g) |
| Sodium salt | 3 mg (mg) |
The concentrated pear juice in the embodiment is a decolored and deacidified finished product concentrated pear juice which is a mature product in the market, so that the details are not repeated;
s3, sterilizing
Sterilizing the composite fruit juice obtained in the step S2 at high temperature, wherein the sterilization temperature range is 105-108 ℃, the sterilization time is 15 seconds, and then instantly cooling the sterilized composite fruit juice to below 25 ℃ by using ice water, so that the original taste and flavor of the sea buckthorn and the reservation of active substances are maintained to the maximum extent;
and S4, aseptic filling, namely, filling the fruit juice in a hundred-grade aseptic environment by adopting a sterilized packaging container.
Table 3 shows the nutrient composition table of the compound fruit juice prepared by the above steps
| Item | Each 100g | NRV％ |
| (Energy) | 202 kilojoule (kJ) | 2％ |
| Protein | 0g (g) | 0％ |
| Fat | 0g (g) | 0％ |
| Carbohydrate compound | 11.9 g (g) | 4％ |
| Sodium salt | 175 mg (mg) | 9％ |
| Vitamin C | 20.0 mg (mg) | 20％ |
Therefore, the composite fruit juice has higher nutrient content.
Therefore, the invention adopts the sea-buckthorn compound fruit juice and the preparation method thereof, the sea-buckthorn fruit is treated by triple cleaning, twice pulping and three-stage separation, the obtained sea-buckthorn original fruit juice has more delicate taste, and the concentrated pear juice is added into the processed sea-buckthorn original fruit juice, so that the taste of the sea-buckthorn original fruit juice is improved, and the nutrient content is increased.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting the same, and although the present invention is described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: modifications and equivalents may be made to the invention without departing from the spirit and scope of the invention.
Claims (9)
1. The sea-buckthorn compound fruit juice is characterized in that: comprises raw sea buckthorn juice and concentrated fruit juice.
2. The seabuckthorn composite fruit juice according to claim 1, wherein: the concentrated fruit juice is concentrated pear juice.
3. The seabuckthorn composite fruit juice according to claim 2, wherein: the concentration of the concentrated pear juice is 700%.
4. The seabuckthorn composite fruit juice according to claim 1, wherein: the concentration of the sea buckthorn raw juice is 100%.
5. A method for preparing the seabuckthorn compound juice according to any one of the claims 1 to 4, which is characterized in that: the method comprises the following steps:
s1, preparing the sea-buckthorn raw juice
S10 triple washing
S100, firstly pouring quick-frozen sea buckthorn fruits into a soaking tank for preliminary thawing and cleaning, wherein the height of the water surface in the soaking tank is higher than that of the sea buckthorn fruits;
s101, conveying the primarily cleaned seabuckthorn fruits into a boiling type cleaning machine for secondary cleaning;
s102, conveying the sea buckthorn berries cleaned for the second time into a spray cleaning machine for cleaning for the third time;
s11, beating twice
S110, conveying the sea buckthorn berries cleaned for the third time into a pulping machine for primary pulping, and filtering to obtain pulp and pulp residues after pulping;
s111, pouring the pulp residue into the pulping machine again for pulping again, and separating the sea buckthorn seeds and the sea buckthorn peels to obtain sea buckthorn juice to obtain pulp;
s12, three-stage separation
S120, pouring the serous fluid obtained in the step S110 and the step S111 into a slurry-residue separator for primary separation, and removing peel residue;
s121, pumping the primary separated slurry into a horizontal spiral sedimentation separator for secondary separation, wherein the fineness of the secondary separated slurry reaches more than 100 meshes;
s122, pumping the serous fluid after the secondary separation into a disc separator for tertiary separation, wherein the fineness of the serous fluid after the tertiary separation reaches more than 500 meshes, and the content of soluble solid is higher than 13 degrees Bx, so that the raw hippophae rhamnoides juice is obtained;
s2, adding concentrated pear juice into the sea buckthorn raw juice, and mixing and stirring uniformly to obtain compound juice;
s3, sterilizing
Sterilizing the composite fruit juice obtained in the step S2 at a high temperature, wherein the sterilization temperature is 105-108 ℃, the sterilization time is 15 seconds, and then instantly cooling the sterilized composite fruit juice to below 25 ℃ by using ice water;
and S4, aseptic cold filling.
6. The preparation method of seabuckthorn-based compound fruit juice according to claim 5, wherein the preparation method comprises the following steps: the immersion bath in the step S100 is a 3-meter water tank containing purified water at 40 to 50 ℃, and a circulating conveying chain is laid in the immersion bath.
7. The preparation method of seabuckthorn-based compound fruit juice according to claim 5, wherein the preparation method comprises the following steps: the preliminary cleaning time in step S100 is 15 seconds.
8. The preparation method of seabuckthorn-based compound fruit juice according to claim 5, wherein the preparation method comprises the following steps: in the step S102, three spray pipes are arranged in the spray cleaning machine in sequence along the conveying direction of the seabuckthorn fruits.
9. The preparation method of seabuckthorn-based compound fruit juice according to claim 5, wherein the preparation method comprises the following steps: the hippophae rhamnoides fruits in the step S100 are picked from small hippophae rhamnoides growing above 1400 m average altitude.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114711353A (en) * | 2022-03-28 | 2022-07-08 | 山西献果园生物科技有限公司 | Composite sea buckthorn fruit juice and preparation process thereof |
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| CN108244417A (en) * | 2018-02-10 | 2018-07-06 | 水利部沙棘开发管理中心（水利部水土保持植物开发管理中心) | A kind of sea buckthorn juice composite beverage and preparation method thereof |
| CN108771236A (en) * | 2018-05-25 | 2018-11-09 | 陕西黄龙国寿堂生物工程有限公司 | A kind of health pear syrup and preparation method thereof |
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2021
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| CN101238903A (en) * | 2007-02-05 | 2008-08-13 | 高原圣果沙棘制品有限公司 | Pure seabuckthorn fruit crude fruit juice and its processing method |
| CN101889705A (en) * | 2010-07-15 | 2010-11-24 | 天人果汁集团股份有限公司 | Process for producing concentrated sea-buckthorn clear juice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114711353A (en) * | 2022-03-28 | 2022-07-08 | 山西献果园生物科技有限公司 | Composite sea buckthorn fruit juice and preparation process thereof |
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