CN114601082A - Efficient roxburgh rose juice preparation method - Google Patents
Efficient roxburgh rose juice preparation method Download PDFInfo
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Classifications
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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
-
- 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
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention provides a high-efficiency roxburgh rose juice preparation method, and relates to the technical field of juice processing. The preparation method of the efficient roxburgh rose juice comprises the following raw materials in parts by mass: fresh Rosa roxburghii fruit, alpha-glucosidase, glucose oxidase, glycerol, sucrose, mannitol, distilled water, food additive and fruit tea. The method has the advantages that alpha-glucosidase and glucose oxidase are added when the roxburgh rose fruits are crushed, fresh roxburgh roses are treated under mild conditions, the quality of the juice can be effectively stabilized and enhanced, simultaneously, the bitter taste of roxburgh rose raw juice can be reduced by adding glycerol, meanwhile, cane sugar, mannitol and fruit tea are added in the processing and production process of the roxburgh rose fruit juice, roxburgh rose fruit juice with good taste can be obtained, meanwhile, the taste of the roxburgh rose fruit juice is rich and changeable because the added fruit tea is rich, the nutritional value is higher, the taste of more people is met, and meanwhile, compared with a traditional squeezing juice-taking method, the roxburgh rose fruit juice production method is low in impurity content and is more sanitary.
Description
Technical Field
The invention relates to the technical field of fruit juice processing, in particular to a high-efficiency roxburgh rose fruit juice preparation method.
Background
The rosa roxburghii tratt is a new green fruit which is native to China, belongs to rosa of rosaceae, has unique flavor and higher nutritional value, and is characterized by high content of ascorbic acid (21.85-22.54 mg.g < -1 >) and SOD activity. The wild distribution exists in Guizhou, Yunnan, Sichuan, Hunan and other places in China, especially Guizhou high-yield, which is called "king of vitamin C". It is rich in vitamins, carotene, organic acids, polysaccharides, trace elements, amino acids and other active substances, wherein more than 20 amino acids, more than 10 trace elements beneficial to human body, small molecular chemical components such as flavonoids, triterpenes and glycosides thereof, and superoxide dismutase, etc. The rosa roxburghii tratt has a long utilization history, and the effective component Vc in the extract has the effects of resisting aging, prolonging the puberty of women and the like; the flavone has a flavan structure, is a strong antioxidant, has the oxidation resistance over 108 times of that of vitamin E, and has magical effect on human functions.
In order to develop and utilize the value of the roxburgh rose, a plurality of manufacturers make the roxburgh rose into health-care roxburgh rose beverage, and the development of roxburgh rose resources is promoted. At present, the common health-care roxburgh rose beverage is mainly roxburgh rose juice beverage, which is processed by adopting a squeezing juice-taking method, most of the nutrient components of roxburgh rose fruits are reserved, but the prepared juice has high impurity content, large nutrient loss and single taste.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a high-efficiency roxburgh rose juice preparation method, which solves the problems of high impurity content, large nutrition loss and single taste of the juice prepared by the traditional squeezing juice extraction method.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the efficient roxburgh rose juice comprises the following raw materials in parts by weight: 40-60 parts of fresh rosa roxburghii tratt fruits, 5-10 parts of alpha-glucosidase, 4-8 parts of glucose oxidase, 3-5 parts of glycerol, 10-15 parts of sucrose, 4-10 parts of mannitol, 20-30 parts of distilled water, 2-5 parts of food additives and 12-15 parts of fruit tea.
Preferably, the high-efficiency roxburgh rose juice comprises the following raw materials in parts by weight: 40 parts of fresh rosa roxburghii tratt fruits, 5 parts of alpha-glucosidase, 4 parts of glucose oxidase, 3 parts of glycerol, 10 parts of cane sugar, 4 parts of mannitol, 20 parts of distilled water, 2 parts of food additives and 12 parts of fruit tea.
Preferably, the preparation method of the high-efficiency roxburgh rose juice comprises the following steps:
s1, cleaning and peeling fresh roxburgh rose fruits, draining water, then putting the roxburgh rose fruits into a crusher for crushing, simultaneously adding a certain amount of alpha-glucosidase for stirring and crushing, taking the crushed roxburgh rose fruits out of the crusher, then adding glucose oxidase, glycerol and food additives for stirring, mixing and reacting, wherein the mixing temperature is within the range of 30-40 ℃, the mixing time is 30-40 minutes, then filtering to obtain roxburgh rose raw pulp juice and roxburgh rose dregs, and ensuring that the impurity content of the roxburgh rose raw pulp juice is low;
s2, mixing the original juice of fructus Rosae Normalis obtained in S1 with distilled water according to the ratio of 2: 5, adding cane sugar, mannitol and fruit tea for seasoning to prepare mixed roxburgh rose juice;
s3, instantly sterilizing the mixed roxburgh rose juice prepared in the step S2 at high temperature, bottling, cooling, packaging and warehousing.
Preferably, the temperature of the crusher is in the range of 40-50 ℃, and the crushing time is 60-75 minutes.
Preferably, the food additive is one or more of a preservative, an antioxidant and an emulsifier.
Preferably, the method for preparing fruit tea in the step S2 is characterized in that: selecting one or more of mature strawberries, kiwi fruits and hawthorns which are not mildewed, rotted and deteriorated, cleaning, peeling, juicing by using a juicer, boiling and filtering to obtain fruit juice with corresponding taste, wherein the fruit juice comprises the following components in parts by weight: rosa roxburghii raw pulp juice: sucrose: the ratio of mannitol is 2: 20: 1: 2.
preferably, after the roxburgh rose dregs are added with distilled water, boiled and kept stand for 1.5 hours, the prepared roxburgh rose dregs liquid can be poured into the step S2 for mixing and seasoning to prepare the mixed roxburgh rose juice.
(III) advantageous effects
The invention provides a method for preparing efficient roxburgh rose juice. The method has the following beneficial effects:
according to the invention, alpha-glucosidase and glucose oxidase are added when the roxburgh rose fruit is crushed, and fresh roxburgh rose is treated under mild conditions, so that the quality of the juice can be effectively stabilized and enhanced, meanwhile, the bitter taste of roxburgh rose raw juice can be reduced by adding glycerol, and meanwhile, the roxburgh rose juice with good taste can be obtained by adding sucrose, mannitol and fruit tea in the processing and production process of the roxburgh rose fruit juice, and meanwhile, the taste of the roxburgh rose fruit juice is rich and variable because the added fruit tea is rich and changeable, the nutritional value is higher, the taste of more people is met, and meanwhile, compared with the traditional squeezing juice-taking method, the preparation method of the roxburgh rose fruit juice is low in impurity content and is more sanitary.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides high-efficiency roxburgh rose juice which comprises the following raw materials in parts by weight: 40-60 parts of fresh rosa roxburghii tratt fruits, 5-10 parts of alpha-glucosidase, 4-8 parts of glucose oxidase, 3-5 parts of glycerol, 10-15 parts of sucrose, 4-10 parts of mannitol, 20-30 parts of distilled water, 2-5 parts of food additives and 12-15 parts of fruit tea.
The efficient roxburgh rose juice comprises the following raw materials in parts by weight: 40 parts of fresh rosa roxburghii tratt fruits, 5 parts of alpha-glucosidase, 4 parts of glucose oxidase, 3 parts of glycerol, 10 parts of cane sugar, 4 parts of mannitol, 20 parts of distilled water, 2 parts of food additives and 12 parts of fruit tea.
A method for preparing high-efficiency roxburgh rose juice comprises the following steps:
s1, cleaning and peeling fresh roxburgh rose fruits, draining water, then putting the roxburgh rose fruits into a crusher for crushing, simultaneously adding a certain amount of alpha-glucosidase for stirring and crushing, taking the crushed roxburgh rose fruits out of the crusher, then adding glucose oxidase, glycerol and food additives for stirring and mixing reaction, wherein the mixing temperature is in the range of 30-40 ℃, the mixing time is 30-40 minutes, then filtering to obtain roxburgh rose raw pulp juice and roxburgh rose dregs, the fresh roxburgh rose can effectively stabilize and strengthen the quality of the juice by adding the alpha-glucosidase and the glucose oxidase and processing the fresh roxburgh rose under mild conditions, and simultaneously the bitter taste of the roxburgh rose raw pulp juice can be reduced by adding the glycerol;
s2, mixing the original juice of fructus Rosae Normalis obtained in S1 with distilled water according to the ratio of 2: 5, adding cane sugar, mannitol and fruit tea for seasoning to prepare mixed roxburgh rose juice, wherein the roxburgh rose juice with good taste can be obtained by adding the cane sugar, the mannitol and the fruit tea into the roxburgh rose raw juice, and the taste of the roxburgh rose juice is rich and changeable due to the added fruit tea, and meanwhile, the roxburgh rose juice has higher nutritional value and accords with the taste of more people;
s3, instantly sterilizing the mixed roxburgh rose juice prepared in the step S2 at high temperature, bottling, cooling, packaging and warehousing.
The temperature of the crusher is in the range of 40-50 ℃, the crushing time is 60-75 minutes, the reaction of alpha-glucosidase on the roxburgh rose fruits can be ensured by crushing the fresh roxburgh rose fruits at a milder temperature, and meanwhile, the browning of the roxburgh rose fruits is reduced.
The food additive is one or more of antiseptic, antioxidant, and emulsifier.
The preparation method of the fruit tea in the step S2 is characterized by comprising the following steps: selecting one or more of mature strawberries, kiwi fruits and hawthorns which are not mildewed, rotten and deteriorated, cleaning, peeling, juicing by using a juicer, boiling and filtering to obtain fruit juice with corresponding taste, wherein the fruit juice comprises the following components in parts by weight: rosa roxburghii raw pulp juice: sucrose: the ratio of mannitol is 2: 20: 1: 2.
and in the step S1, after the roxburgh rose dregs are boiled by adding distilled water and are kept stand for 1.5 hours, the prepared roxburgh rose dreg liquid can be poured into the step S2 to be mixed and seasoned to prepare mixed roxburgh rose juice, and the roxburgh rose dregs are secondarily utilized, so that the nutrition loss of roxburgh rose fruits can be greatly reduced, and the maximum utilization of the roxburgh rose fruits can be ensured.
Example two:
the embodiment of the invention provides efficient roxburgh rose juice which comprises the following raw materials in parts by weight: 35-55 parts of fresh rosa roxburghii tratt fruit, 7-10 parts of alpha-glucosidase, 4-8 parts of glucose oxidase, 3-5 parts of glycerol, 13-15 parts of sucrose, 4-10 parts of mannitol, 20-30 parts of distilled water, 2-5 parts of food additive and 12-15 parts of fruit tea.
The efficient roxburgh rose juice comprises the following raw materials in parts by weight: 35 parts of fresh rosa roxburghii tratt fruit, 7 parts of alpha-glucosidase, 4 parts of glucose oxidase, 3 parts of glycerol, 13 parts of sucrose, 4 parts of mannitol, 20 parts of distilled water, 2 parts of food additive and 12 parts of fruit tea.
A method for preparing high-efficiency roxburgh rose juice comprises the following steps:
s1, cleaning and peeling fresh roxburgh rose fruits, draining water, then putting the roxburgh rose fruits into a crusher for crushing, simultaneously adding a certain amount of alpha-glucosidase for stirring and crushing, taking the crushed roxburgh rose fruits out of the crusher, then adding glucose oxidase, glycerol and food additives for stirring and mixing reaction, wherein the mixing temperature is within the range of 35-40 ℃, the mixing time is 30-40 minutes, then filtering to obtain roxburgh rose raw pulp juice and roxburgh rose dregs, the fresh roxburgh rose can effectively stabilize and strengthen the quality of the juice by adding the alpha-glucosidase and the glucose oxidase and processing the fresh roxburgh rose under mild conditions, and simultaneously the bitter taste of the roxburgh rose raw pulp juice can be reduced by adding the glycerol;
s2, mixing the roxburgh rose raw juice obtained in the step S1 with distilled water according to the weight ratio of 1: 3, adding cane sugar, mannitol and fruit tea for seasoning to prepare mixed roxburgh rose juice, wherein the roxburgh rose juice with good taste can be obtained by adding the cane sugar, the mannitol and the fruit tea into the roxburgh rose raw juice, and the taste of the roxburgh rose juice is rich and changeable due to the added fruit tea, and meanwhile, the roxburgh rose juice has higher nutritional value and accords with the taste of more people;
s3, instantly sterilizing the mixed roxburgh rose juice prepared in the step S2 at high temperature, bottling, cooling, packaging and warehousing.
The temperature of the crusher is in the range of 45-50 ℃, the crushing time is 60-70 minutes, the reaction of alpha-glucosidase on the roxburgh rose fruits can be ensured by crushing the fresh roxburgh rose fruits at a milder temperature, and meanwhile, the browning of the roxburgh rose fruits is reduced.
The food additive is one or more of antiseptic, antioxidant, and emulsifier.
The preparation method of the fruit tea in the step S2 is characterized by comprising the following steps: selecting one or more of mature strawberry, kiwi fruit and hawthorn which are not mildewed, rotted and deteriorated, cleaning, peeling, juicing by using a juicer, boiling and filtering to obtain fruit juice with corresponding taste, wherein the fruit juice comprises the following components in parts by weight: rosa roxburghii raw pulp juice: sucrose: the ratio of mannitol is 2: 20: 1: 2.
and in the step S1, after the roxburgh rose dregs are boiled by adding distilled water and are kept stand for 1.5 hours, the prepared roxburgh rose dreg liquid can be poured into the step S2 to be mixed and seasoned to prepare mixed roxburgh rose juice, and the roxburgh rose dregs are secondarily utilized, so that the nutrition loss of roxburgh rose fruits can be greatly reduced, and the maximum utilization of the roxburgh rose fruits can be ensured.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The high-efficiency roxburgh rose juice is characterized in that: the composite material comprises the following raw materials in parts by mass: 40-60 parts of fresh rosa roxburghii tratt fruits, 5-10 parts of alpha-glucosidase, 4-8 parts of glucose oxidase, 3-5 parts of glycerol, 10-15 parts of sucrose, 4-10 parts of mannitol, 20-30 parts of distilled water, 2-5 parts of food additives and 12-15 parts of fruit tea.
2. The high-efficiency roxburgh rose juice according to claim 1, which is characterized in that: the composite material comprises the following raw materials in parts by mass: 40 parts of fresh rosa roxburghii tratt fruits, 5 parts of alpha-glucosidase, 4 parts of glucose oxidase, 3 parts of glycerol, 10 parts of cane sugar, 4 parts of mannitol, 20 parts of distilled water, 2 parts of food additives and 12 parts of fruit tea.
3. The method for preparing high-efficiency roxburgh rose juice according to any one of claims 1 to 2, which is characterized in that: the method comprises the following steps:
s1, cleaning and peeling fresh roxburgh rose fruits, draining water, then putting the roxburgh rose fruits into a crusher for crushing, simultaneously adding a certain amount of alpha-glucosidase for stirring and crushing, taking the crushed roxburgh rose fruits out of the crusher, then adding glucose oxidase, glycerol and food additives for stirring, mixing and reacting, wherein the mixing temperature is within the range of 30-40 ℃, the mixing time is 30-40 minutes, and then filtering to obtain roxburgh rose raw pulp juice and roxburgh rose dregs;
s2, mixing the original juice of fructus Rosae Normalis obtained in S1 with distilled water according to the ratio of 2: 5, adding cane sugar, mannitol and fruit tea for seasoning to prepare mixed roxburgh rose juice;
s3, instantly sterilizing the mixed roxburgh rose juice prepared in the step S2 at high temperature, bottling, cooling, packaging and warehousing.
4. The method for preparing high-efficiency roxburgh rose juice according to claim 3, which is characterized by comprising the following steps: in the step S1, the temperature of the crusher is in the range of 40-50 ℃, and the crushing time is 60-75 minutes.
5. The method for preparing high-efficiency roxburgh rose juice according to claim 3, which is characterized by comprising the following steps: in the step S1, the food additive is one or more of a preservative, an antioxidant and an emulsifier.
6. The method for preparing high-efficiency roxburgh rose juice according to claim 3, which is characterized by comprising the following steps: the preparation method of the fruit tea in the step S2 is characterized in that: selecting one or more of mature strawberries, kiwi fruits and hawthorns which are not mildewed, rotted and deteriorated, cleaning, peeling, juicing by using a juicer, boiling and filtering to obtain fruit juice with corresponding taste, wherein the fruit juice comprises the following components in parts by weight: rosa roxburghii raw pulp juice: sucrose: the ratio of mannitol is 2: 20: 1: 2.
7. the method for preparing high-efficiency roxburgh rose juice according to claim 3, which is characterized by comprising the following steps: and in the step S1, after the roxburgh rose dregs are boiled by adding distilled water and are kept stand for 1.5 hours, the prepared roxburgh rose dreg liquid can be poured into the step S2 to be mixed and seasoned to prepare the mixed roxburgh rose juice.
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