CN114052150A - Preparation method of Xinjiang elaeagnus angustifolia fruit juice - Google Patents
Preparation method of Xinjiang elaeagnus angustifolia fruit juice Download PDFInfo
- Publication number
- CN114052150A CN114052150A CN202111457433.6A CN202111457433A CN114052150A CN 114052150 A CN114052150 A CN 114052150A CN 202111457433 A CN202111457433 A CN 202111457433A CN 114052150 A CN114052150 A CN 114052150A
- Authority
- CN
- China
- Prior art keywords
- oleaster
- juice
- xinjiang
- enzymolysis
- filtrate
- 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
- 244000307545 Elaeagnus angustifolia Species 0.000 title claims abstract description 76
- 235000017643 Elaeagnus angustifolia Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000015203 fruit juice Nutrition 0.000 title description 11
- 235000001456 Elaeagnus latifolia Nutrition 0.000 claims abstract description 73
- 235000007630 Elaeagnus umbellata var parvifolia Nutrition 0.000 claims abstract description 73
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 51
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 34
- 238000001914 filtration Methods 0.000 claims abstract description 24
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
- 108090000790 Enzymes Proteins 0.000 claims abstract description 21
- 239000000706 filtrate Substances 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 17
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 17
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 17
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000004537 pulping Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002893 slag Substances 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 210000004911 serous fluid Anatomy 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 claims 1
- 238000010009 beating Methods 0.000 claims 1
- 235000011837 pasties Nutrition 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 239000012535 impurity Substances 0.000 abstract description 3
- 230000001953 sensory effect Effects 0.000 description 18
- 238000011156 evaluation Methods 0.000 description 14
- 238000012360 testing method Methods 0.000 description 10
- 238000012545 processing Methods 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 239000003651 drinking water Substances 0.000 description 5
- 235000020188 drinking water Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000002002 slurry Substances 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000004044 response Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000010485 coping Effects 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000009396 hybridization Methods 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the technical field of food and beverage, in particular to a preparation method of Xinjiang oleaster juice, which comprises the following steps: crushing, namely cleaning and airing fresh oleaster in Xinjiang, removing cores and crushing to obtain oleaster slag; pulping, namely mixing the oleaster dregs with water and pulping to obtain raw pulp; coarse filtering, coarse filtering the original serous fluid with gauze, and collecting filtrate; carrying out enzymolysis, adding saccharifying enzyme into the filtrate for enzymolysis to obtain an enzymolysis solution; fine filtering, and centrifuging and filtering the enzymolysis liquid to obtain filtrate; blending, adding white granulated sugar and ascorbic acid into the filtrate to blend sugar acid, adding low methoxyl pectin, and mixing to obtain a blended solution; sterilizing, filling the prepared solution and sterilizing to obtain the Xinjiang oleaster juice. The low methoxyl pectin is added into the russianolive juice prepared by the invention, so that the uniform turbid juice appearance of the juice can be maintained, no visible foreign impurities exist, and the process is simple.
Description
Technical Field
The invention relates to the technical field of food and beverage, and in particular relates to a preparation method of Xinjiang oleaster juice.
Background
The Xinjiang oleaster is also called as big-fruit oleaster, is distributed in Kashi, Kyoho, Hetian and Aksu areas in south Xinjiang, forms a plurality of varieties through regional and environmental changes in the long-term natural hybridization and artificial cultivation processes, is sour, sweet and delicious, is deeply loved by people of all groups, is an ideal natural food, is rich in functional components such as polysaccharide, tannin and flavonoid, has medicinal value, is commonly used for treating diseases such as diarrhea, gastrointestinal dyspepsia and the like, and has great industrial development potential.
However, from the current situation of processing and utilization of the existing oleaster, the enterprises for processing the oleaster are mostly small factories and workshops in south Xinjiang, the products are mostly primary processed products such as oleaster naan, oleaster steamed bread, oleaster cakes and the like added with oleaster powder, the technical content is low, the industrial processing level is extremely low, and the basic capability of coping with the development of the modern market and the industrialization of the oleaster is not provided. The pulp of the oleaster has moderate sweetness, is sweet and contains rich flavonoid and phenolic functional substances, has the effects of nourishing the stomach, strengthening the spleen, preventing cardiovascular diseases and the like, has extremely high nutritional health-care value and medicinal value, is used for processing pulp beverages, and is a great way for deeply processing the oleaster. Therefore, the juice is developed by the oleaster, the utilization rate of the oleaster is improved, the problem that deep processing and utilization technologies are lacked along with the continuous increase of yield in the industrialized development of the oleaster is solved, the economic value of the oleaster is increased, and a theoretical basis is provided for the deep processing research and development and the industrialized production of the oleaster.
Disclosure of Invention
Based on the content, the preparation method of the Xinjiang oleaster juice provided by the invention is simple, convenient to operate, good in taste and capable of keeping the nutritional ingredients of the oleaster to the maximum extent.
A preparation method of oleaster juice in Xinjiang comprises the following steps: the preparation method comprises the following steps of taking fresh Xinjiang oleaster as a raw material, crushing, pulping, roughly filtering, carrying out enzymolysis, finely filtering, blending and sterilizing to obtain the traditional Chinese medicine composition:
wherein the enzymolysis uses saccharifying enzyme, and the blending uses white granulated sugar, ascorbic acid and low methoxyl pectin.
Further, the method specifically comprises the following steps:
(1) crushing: cleaning fresh oleaster of Xinjiang, airing, removing cores and crushing to obtain oleaster slag;
(2) pulping: mixing the oleaster slag and water, and pulping to obtain raw pulp;
(3) coarse filtration: coarse filtering the original serous fluid with gauze, and collecting filtrate;
(4) enzymolysis: adding saccharifying enzyme into the filtrate for enzymolysis to obtain an enzymolysis solution;
(5) fine filtering: centrifuging and filtering the enzymolysis liquid to obtain filtrate;
(6) blending: adding white granulated sugar and ascorbic acid into the filtrate to prepare sugar acid, and then adding low methoxyl pectin solution for mixing to obtain a prepared solution;
(7) and (3) sterilization: and filling and sterilizing the prepared solution to obtain the Xinjiang oleaster juice.
Further, in the step (1), the airing is carried out at 25 +/-2 ℃ until the water content is 15-18%.
Further, in the step (2), the pulping is specifically to mix the oleaster slag and water according to the mass ratio of 1:3-7, a pulping machine with a screen with the diameter of 0.5 mm and the diameter of 0.8mm is selected for pulping, and the mixture is beaten into fine paste for about 2 min.
Further, in the step (3), the gauze has a specification of 100-140 meshes.
Furthermore, in the step (4), the saccharifying enzyme is selected, so that the saccharifying enzyme is safe to use, stable in performance, simple in process and low in substrate specificity, macromolecular carbohydrate still existing in the fruit juice after filtration can be effectively decomposed, and the saccharifying enzyme plays an important role in keeping the color and taste of the fruit juice. The optimal adding proportion, action time and temperature of the enzyme are screened out by an orthogonal method, wherein the adding proportion of the saccharifying enzyme is 100-: 1g, enzymolysis time is 1h, and temperature is 60 +/-1 ℃.
Further, in the step (5), the centrifugation speed is 3000r/min, the centrifugation time is 10min, and the specification of the gauze is 400 meshes.
Further, in the step (6), low methoxyl pectin is selected, so that the solution can generate gel with excellent property under the condition that metal ions such as calcium, magnesium and the like exist, the thick and heavy feeling of the big-fruit narrow-leaved oleaster juice can be improved, and the uniform and stable appearance of the juice can be kept.
Further, in the step (6), the mass fraction of the white granulated sugar, the ascorbic acid and the low methoxyl pectin in the blending liquid is 1.0-5.0%, 0.10-0.30% and 0.05-0.07%.
Further, in the step (7), the sterilization conditions are: sterilizing at 95-100 deg.C for 20 min.
According to the second technical scheme, the Xinjiang oleaster juice is prepared by the preparation method of the Xinjiang oleaster juice.
Compared with the prior art, the invention has the beneficial effects that:
1. the low methoxyl pectin added into the fructus Elaeagni Angustifoliae juice prepared by the invention can generate gel with excellent properties in the presence of metal ions such as calcium or magnesium in solution with sugar or without sugar, so that the thickness of the juice can be properly improved, the uniform and stable appearance of the juice can be maintained, no foreign impurities visible to naked eyes exist, the process is simple, and large-scale industrial production can be easily realized.
2. According to the invention, saccharifying enzyme is added into the fructus Elaeagni Angustifoliae juice, so that the substrate specificity is low, the starch in the fructus Elaeagni Angustifoliae can be hydrolyzed into glucose, and more beneficial components are retained.
3. The oleaster juice provided by the invention is light yellow, uniform and glossy, has the taste and smell of oleaster, is sour, sweet and delicious, is the most potential product in the oleaster deep-processed products, and is worthy of popularization.
4. The method physically crushes and pulpes the oleaster in Xinjiang to prepare the original pulp, so that the raw materials are utilized to the maximum extent, and the original juice and the original taste keep the fragrance and the taste of the oleaster.
5. The invention carries out centrifugal filtration on the enzymolysis liquid to obtain the filtrate, adds a small amount of ascorbic acid into the filtrate, furthest reduces the oxidation in the juice to the minimum, is simple and efficient, and can furthest keep the sweet and sour taste, the aromatic smell and the color of the narrow-leaved oleaster.
6. The oleaster juice provided by the invention mainly takes the oleaster raw juice, fully highlights the aromatic smell of the oleaster, retains the nutritional value of the oleaster fruit to the maximum extent, and meanwhile, the juice additive has few components and low addition amount, and can be controlled to produce the oleaster juice at a lower cost.
7. The invention does not add preservative and artificial pigment in each link of crushing, pulping, rough filtering, enzymolysis, fine filtering, blending and the like, can meet the requirement of people in modern society on green food, and is beneficial to opening the market of products.
Drawings
Fig. 1 is a graph of sensory evaluation results of step (9) in example 1 of the present invention, in which a in fig. 1 is a sensory evaluation result of oleaster pomace to drinking water quality ratio to fruit juice, b in fig. 1 is a sensory evaluation result of saccharifying enzyme addition amount to fruit juice, c in fig. 1 is a sensory evaluation result of sugar addition amount to fruit juice, and d in fig. 1 is a sensory evaluation result of ascorbic acid addition amount to fruit juice.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Example 1
(1) Pretreatment of raw materials: selecting fresh fructus Elaeagni Angustifoliae, cleaning, removing surface water, and air drying at 25 + -2 deg.C for 24 hr to water content of 15-18%.
(2) Crushing: crushing and removing cores of the whole oleaster by a beater to obtain oleaster residues for later use.
(3) Pulping: weighing a certain amount of oleaster dregs, adding drinking water according to the mass ratio of the oleaster dregs to the drinking water of 1:3-7, and pulping for 2min by a pulping machine with a screen of phi 0.5 and 0.8mm to prepare original pulp.
(4) Coarse filtration: coarse filtering the original slurry with gauze (100 meshes and 140 meshes), collecting filter residues for other purposes, and collecting filtrate for post-treatment.
(5) Enzymolysis: adding saccharifying enzyme into the filtrate according to the proportion of 100-300u per 1g of the original slurry, and carrying out enzymolysis for 1h at the temperature of 60 +/-1 ℃ to obtain an enzymolysis solution.
(6) Fine filtering: centrifuging the enzymolysis liquid at the speed of 3000r/min for 10min, then filtering the supernatant with the specification of a gauze of 400 meshes, and taking the filtrate for blending the fruit juice.
(7) Blending: adding white granulated sugar and ascorbic acid into the filtrate to prepare sugar acid, adding low methoxyl pectin to prepare the mouthfeel, wherein in the prepared solution, the mass fraction of sugar is 1.0-5.0%, the mass fraction of ascorbic acid is 0.10-0.30%, and the mass fraction of low methoxyl pectin is 0.05-0.07%;
(8) and (3) sterilization: filling the prepared fruit juice, and sterilizing at 95-100 deg.C for 20 min.
(9) On the basis of the above, the juice was prepared by changing one of the following conditions, respectively, and performing a one-factor variable experiment:
a. the mass ratio of the oleaster dregs to the drinking water in the step (3) is 1:3, 1:4, 1:5, 1:6 or 1: 7;
b. in the step (5), the adding amount of the saccharifying enzyme is that saccharifying enzyme is added according to the proportion of 100u, 150u, 200u, 250u or 300u per 1g of raw slurry;
c. the adding amount of the sugar in the step (7) is 1.0%, 2.0%, 3.0%, 4.0% or 5.0%;
d. the addition amount of the ascorbic acid in the step (7) is 0.10%, 0.15%, 0.20%, 0.25% or 0.30%;
selecting 30 volunteers aged 18-22 years, performing sensory evaluation on the prepared juice according to color, taste, smell, tissue state and impurities (the evaluation standard is shown in table 1), and taking an average value as shown in fig. 1 (note: letters are not significant on a level of p < 0.05), wherein fig. 1a is the sensory evaluation result of the juice by comparing the quality of the oleaster pomace and the drinking water, fig. 1b is the sensory evaluation result of the juice by adding the saccharifying enzyme, fig. 1c is the sensory evaluation result of the juice by adding the sugar, and fig. 1d is the sensory evaluation result of the juice by adding the ascorbic acid; the result shows that the quality ratio of the oleaster slag to the purified water is 1:5, the score is best at 1:6, and the score is highest at 1: 5; adding 200u of saccharifying enzyme into 1g of raw slurry to obtain the highest sensory score; the sugar addition amount of 1.0 percent and 2.0 percent is low, and the sensory score of the sugar addition amount of 3.0 percent is highest; the ascorbic acid addition levels of 0.10%, 0.25%, and 0.30% were low, and the sensory score was highest at 0.20%.
TABLE 1 sensory evaluation chart
(10) Response surface optimization test of Xinjiang oleaster juice processing technology: performing Box-Behnken center combination on the basis of a single-factor test, taking the comprehensive score of 3 levels (table 2) of 4 indexes of a material-liquid ratio, the added saccharifying enzyme amount, the added sugar amount and ascorbic acid as a response result (table 3), optimizing each factor of the oleaster juice by using a Box-Behnken test related method, and finding out P through a Box-Behnken test regression model (see table 4)<0.0001, response regression model reached a very significant level. Coefficient of correlation R20.9478, the predicted value of the model is well correlated with the test value, the model can better describe the test result, and the P of the mismatch term (Rack of Fit) is 0.2253>0.1, the regression model equation is shown to fit well to the test results. And as can be seen from Table 4, C, A in the model2、C2The terms are significant, and show that there is a certain interaction among the variables, wherein the factor C, namely the addition amount of sugar, has the greatest influence, and the factor A, namely the feed-liquid ratio, is the next factor.
TABLE 2 Box-Behnken center combination design factors and levels
TABLE 3 Box-Behnken test design and results
TABLE 4 Box-Behnken Experimental regression model analysis of variance
(11) The best formula for preparing the Xinjiang oleaster juice is as follows: according to the results obtained by the Box-Behnken center combination test, the material-liquid ratio is 1: 4.875 and 1g of raw slurry, wherein the adding amount of the saccharifying enzyme is 196.387u, the adding amount of the white granulated sugar is 2.671 percent, the adding amount of the ascorbic acid is 0.188 percent, the comprehensive sensory score is 92.02, and the optimal recommended parameter combination is obtained. By combining the results, the optimal feed-liquid ratio of the oleaster fruits is finally determined to be 1:4.9, the adding amount of the saccharifying enzyme in 1g of raw serous fluid is 196u, the adding amount of the white granulated sugar is 2.7%, and the ascorbic acid is 0.19%, so that the obtained oleaster juice in Xinjiang is light yellow and glossy, has the taste and the aromatic smell of the oleaster, is palatable in sour and sweet, uniform and consistent in turbidity, is only slightly precipitated after standing, and does not influence the appearance.
Example 2
Fruit juice was prepared by the same procedure as in example 1, step (1) to step (8), except that the addition of low methoxyl pectin was omitted.
The juice products prepared in the steps (1) to (8) of example 1 and the juice without low methoxyl pectin prepared in example 2 were placed at room temperature, and sensory evaluation was performed again according to the contents in table 1, and the scoring results are shown in table 5.
TABLE 5 sensory evaluation results of storage stability
| Standing time (h) | Example 1 | Example 2 |
| 0 | 85 | 83 |
| 24 | 83 | 50 |
| 48 | 83 | 43 |
| 72 | 82 | 42 |
| 96 | 83 | 39 |
The results show that the juice without low methoxyl pectin decreases sensory score after 24h storage, mainly due to poor stability and precipitation at the bottom of the juice, while the juice with low methoxyl pectin maintains uniform cloudy appearance.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A preparation method of oleaster juice in Xinjiang is characterized by comprising the following steps: the preparation method comprises the following steps of taking fresh Xinjiang oleaster as a raw material, crushing, pulping, roughly filtering, carrying out enzymolysis, finely filtering, blending and sterilizing to obtain the traditional Chinese medicine composition:
wherein the enzymolysis uses saccharifying enzyme, and the blending uses white granulated sugar, ascorbic acid and low methoxyl pectin.
2. The preparation method of the oleaster juice according to claim 1, comprising the following steps:
(1) crushing: cleaning fresh oleaster of Xinjiang, airing, removing cores and crushing to obtain oleaster slag;
(2) pulping: mixing the oleaster slag and water, and pulping to obtain raw pulp;
(3) coarse filtration: coarse filtering the original serous fluid with gauze, and collecting filtrate;
(4) enzymolysis: adding saccharifying enzyme into the filtrate for enzymolysis to obtain an enzymolysis solution;
(5) fine filtering: centrifuging and filtering the enzymolysis liquid to obtain filtrate;
(6) blending: adding white granulated sugar and ascorbic acid into the filtrate to prepare saccharic acid, and adding low methoxyl pectin solution for mixing to obtain a prepared solution;
(7) and (3) sterilization: and filling and sterilizing the prepared solution to obtain the Xinjiang oleaster juice.
3. The preparation method of the Sinkiang oleaster juice as claimed in claim 2, wherein in the step (1), the airing is carried out at 25 ± 2 ℃ until the water content is 15-18%.
4. The preparation method of the Xinjiang date juice as claimed in claim 2, wherein in the step (2), the oleaster slag and water are mixed according to a mass ratio of 1:3-7, and a beater with a screen of 0.5 mm and 0.8mm is selected for beating until the juice is fine and pasty.
5. The method for preparing oleaster juice as claimed in claim 2, wherein in step (3), gauze is 100-140 mesh.
6. The method for preparing oleaster juice as claimed in claim 2, wherein in the step (4), the ratio of saccharifying enzyme and filtrate is 100-300 u: 1g, enzymolysis conditions: 60 +/-1 ℃ for 1 h.
7. The method for preparing the oleaster juice according to claim 2, wherein in the step (5), the centrifugation speed is 3000r/min, and the centrifugation time is 10 min.
8. The preparation method of the Xinjiang date juice as claimed in claim 2, wherein in the step (6), the blending solution contains 1.0-5.0% of white granulated sugar, 0.10-0.30% of ascorbic acid, 0.05-0.07% of low methoxyl pectin and 4.2-4.7 of pH.
9. The preparation method of the oleaster juice according to claim 2, wherein in the step (7), the sterilization conditions are as follows: sterilizing at 95-100 deg.C for 20 min.
10. Sinkiang oleaster juice prepared by the method for preparing the same according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111457433.6A CN114052150A (en) | 2021-12-02 | 2021-12-02 | Preparation method of Xinjiang elaeagnus angustifolia fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111457433.6A CN114052150A (en) | 2021-12-02 | 2021-12-02 | Preparation method of Xinjiang elaeagnus angustifolia fruit juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114052150A true CN114052150A (en) | 2022-02-18 |
Family
ID=80228250
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111457433.6A Pending CN114052150A (en) | 2021-12-02 | 2021-12-02 | Preparation method of Xinjiang elaeagnus angustifolia fruit juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114052150A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115530302A (en) * | 2022-09-22 | 2022-12-30 | 叶城锦苑园林科技有限责任公司 | Xinjiang wild oleaster health drink and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080226804A1 (en) * | 2007-03-14 | 2008-09-18 | Concentrate Manufacturing Company Of Ireland | Beverage products |
| CN102356897A (en) * | 2011-09-05 | 2012-02-22 | 吴肖慧 | Composite juice of hawthorn and oleaster and preparation method thereof |
| CN108740663A (en) * | 2018-04-25 | 2018-11-06 | 许昌学院 | A kind of compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach and preparation method thereof |
-
2021
- 2021-12-02 CN CN202111457433.6A patent/CN114052150A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080226804A1 (en) * | 2007-03-14 | 2008-09-18 | Concentrate Manufacturing Company Of Ireland | Beverage products |
| CN102356897A (en) * | 2011-09-05 | 2012-02-22 | 吴肖慧 | Composite juice of hawthorn and oleaster and preparation method thereof |
| CN108740663A (en) * | 2018-04-25 | 2018-11-06 | 许昌学院 | A kind of compound arrow-leaved oleaster solid beverage of coordinating intestines and stomach and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 姬华 等: "新疆大沙枣饮料的加工工艺研究", 《现代食品科技》, vol. 24, no. 7, pages 694 - 695 * |
| 王璐 等: "低糖紫薯酱加工工艺的研究", 《食品工业》, vol. 34, no. 3, pages 8 - 12 * |
| 贾娟: "南瓜、人参果保健果酒的研制", 《中国酿造》, vol. 32, no. 2, pages 148 - 151 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115530302A (en) * | 2022-09-22 | 2022-12-30 | 叶城锦苑园林科技有限责任公司 | Xinjiang wild oleaster health drink and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101055253B1 (en) | Method of Making Rice Fermented Beverages | |
| CN101812391B (en) | Method for brewing emblic leafflower fruit wine | |
| CN103555542B (en) | Method for preparing mixing-type air-dry red dates wine | |
| CN102120950B (en) | Brewing method of red jujube fruit wine capable of removing bitter | |
| KR101970659B1 (en) | A Manufacturing Method of Concentrate having antioxidant activity | |
| KR100478125B1 (en) | Process for Preparing Jujube Wine | |
| CN102304449B (en) | Production technique of asparagus wine | |
| CN114052150A (en) | Preparation method of Xinjiang elaeagnus angustifolia fruit juice | |
| KR101180111B1 (en) | Manufacturing method of grain syrup using pear | |
| CN113604300A (en) | Preparation method of daylily flower wind monosodium glutamate brewed white beer | |
| CN1943410A (en) | Method for preparing oat-bean milk and its products | |
| CN116622463A (en) | Chestnut glutinous rice wine and processing method thereof | |
| KR102219727B1 (en) | Manufacturing method of grain syrup comprising ripe persimmon | |
| CN113768124A (en) | Preparation method of food composite seasoning juice | |
| KR101098610B1 (en) | Method for preparing fermented liquor containing seaweed oligosaccharide | |
| CN101985591A (en) | Method for brewing cherry tonic wine | |
| CN111304041A (en) | Preparation method of dried apricot white spirit and brandy | |
| CN111621378A (en) | Method for producing fen-flavor sugarcane wine by using pure sugarcane juice | |
| CN104479984A (en) | Process for brewing mandarin orange and mango vinegar | |
| CN108660025A (en) | A kind of glutinous rice corn yellow rice wine manufacture craft | |
| KR20020089213A (en) | Lactic Acid Bacteria sikhe and manufacturing process | |
| KR102211468B1 (en) | Red pepper paste producing method and red pepper paste made thereby | |
| KR101421154B1 (en) | Method for seasoning liquid using rice and seasoning liquid thereof | |
| KR20000072805A (en) | Sancho medicine and how to make vinegar | |
| KR20230013338A (en) | Cooking precess of chicken |
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 |