CN115176947A - Preparation method of self-stable red-core pitaya whole pulp - Google Patents
Preparation method of self-stable red-core pitaya whole pulp Download PDFInfo
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- CN115176947A CN115176947A CN202210829546.2A CN202210829546A CN115176947A CN 115176947 A CN115176947 A CN 115176947A CN 202210829546 A CN202210829546 A CN 202210829546A CN 115176947 A CN115176947 A CN 115176947A
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N1/00—Machines or apparatus for extracting juice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N1/00—Machines or apparatus for extracting juice
- A23N1/02—Machines or apparatus for extracting juice combined with disintegrating or cutting
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F33/00—Other mixers; Mixing plants; Combinations of mixers
- B01F33/80—Mixing plants; Combinations of mixers
- B01F33/83—Mixing plants specially adapted for mixing in combination with disintegrating operations
- B01F33/831—Devices with consecutive working receptacles, e.g. with two intermeshing tools in one of the receptacles
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F33/00—Other mixers; Mixing plants; Combinations of mixers
- B01F33/80—Mixing plants; Combinations of mixers
- B01F33/836—Mixing plants; Combinations of mixers combining mixing with other treatments
- B01F33/8361—Mixing plants; Combinations of mixers combining mixing with other treatments with disintegrating
- B01F33/83613—Mixing plants; Combinations of mixers combining mixing with other treatments with disintegrating by grinding or milling
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a self-stabilizing preparation method of red-core pitaya whole pulp. According to the red-heart pitaya pulp and the preparation method thereof, the pitaya is cleaned, peeled and cut, then mixed with purified water, and subjected to coarse grinding and high-pressure jet milling and superfine grinding by using a high-speed cutting type grinder, so that the full utilization of the red-heart pitaya pulp raw material is realized, the filtration is not needed, the nutrition loss is avoided to a great extent, and the interaction of protein, polysaccharide, grease in pitaya seeds and dietary fiber which are rich in the red-heart pitaya is utilized, so that the system is maintained to be self-stable. The average grain diameter of the full pulp of the red-core dragon fruit is only 20-40 mu m, the red-core dragon fruit pulp has fine and smooth mouthfeel, rich nutrition, no addition of a stabilizer or an emulsifier, and long shelf life, and meets the requirements of consumers on healthy drinks.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a self-stabilizing preparation method of red-core pitaya whole pulp.
Background
The red heart pitaya is also called Xianmei fruit, honglong fruit and Qinglongguo fruit, belongs to cactaceae plants, and is a tropical fruit with rich nutritive value. Is planted in great quantities in places such as Guangxi, guangdong, guizhou and the like in China. The red-heart dragon fruit is rich in various vitamins, dietary fibers and trace elements which are necessary for human bodies, and is popular with people due to fresh aroma and fresh taste. The researches in recent years show that the red pitaya beet pigment provides bright and strong mauve for the pitaya beet pigment, and the main component of the betanin has the physiological activities of oxidation resistance, cancer resistance, inflammation resistance, blood sugar reduction, blood fat reduction and the like, and is a natural pigment beneficial to the health of human bodies.
With the increasing demand of consumers for healthy drinks, red-heart pitaya juice is popular with some consumers due to the fact that the red-heart pitaya juice is rich in various vitamins, dietary fibers and trace elements. At present, various red-heart dragon fruit juice drinks appear in the market, which mainly comprise two types: one is pure red-core dragon fruit juice beverage after squeezing and filtering; the other type is mixed dragon fruit juice prepared by blending several kinds of fruit and vegetable juice. At present, some reports about the production method of red-heart dragon fruit beverage, such as Yunchun Yan and other reports: juicing the red pitaya by a squeezer, filtering, adding ascorbic acid for color protection, and adding pomegranate juice, wherein the weight ratio of the red pitaya to the pomegranate juice is 4:6, and adding white granulated sugar, citric acid and the like for seasoning to obtain the pomegranate red-core dragon fruit composite beverage (Yunchun Yan. The process research of the pomegranate red-core dragon fruit composite beverage [ J ]. Light technology, 2019,35 (06): 5-7.). The processing method of the red-heart dragon fruit beverage reported by Huqijiabao and the like comprises the following steps: cleaning red pitaya, peeling, cutting pulp into small pieces, juicing by using a juicer, adding 0.02% of ascorbic acid for color protection, filtering, adding orange juice treated in the same way, mixing, adding white granulated sugar, citric acid, pectinase and the like for blending, homogenizing at 70MPa for one time, performing pasteurization, filling and cooling to obtain the red pitaya and orange composite NFC fruit juice beverage (Huqinbao, luzekai, dulin, red pitaya and orange composite NFC fruit juice beverage blending process research [ J ] light technology, 2017,33 (11): 4-6+ 10). Chinese patent, application number: CN201410474227.X, which discloses a preparation method of dragon fruit juice, comprising the steps of cleaning red-core dragon fruits, separating pulp and peel, respectively processing dragon fruit peel, dragon fruit pulp and litchi fruit pulp for juicing, blending, sterilizing and filling to obtain the dragon fruit juice which is sweet and fresh and has high raw material utilization rate. Chinese patent, application number: CN201710056250.0, which discloses a green tea dragon fruit juice beverage with health care function, wherein red-core dragon fruits are cleaned, peeled, cut into blocks, soaked with 0.02% -0.04% ascorbic acid for 25 minutes, added with 5 times of water for juicing, subjected to enzymolysis for acidification and filtered, added with filtered green tea soup, mixed with dragon fruit juice, green tea soup and skimmed milk according to a certain proportion, added with a stabilizer and sucrose for blending, sterilized and filled to obtain the green tea dragon fruit juice. The preparation method of red-heart pitaya juice disclosed or reported above has the following problems: (1) Seeds are filtered out completely, so that partial loss of nutrient components and resource waste are caused, the risk of environmental pollution is brought, meanwhile, the working procedures are increased, and the cost is increased; (2) Most require stabilizers and do not meet the ever-increasing consumer demand for "zero-add" foods.
The high-pressure jet mill technology is a new food processing technology, a high-pressure jet mill system can guide multiphase flow containing solid particles into a specially designed micro-channel, so that energy is gathered in a small special flow channel space, jet impact and oscillation with cavitation effect are generated, and comprehensive high-density energy generated by cavitation and impact is utilized to efficiently homogenize, emulsify and crush the multiphase flow. The high-density crushing energy generated by the high-pressure jet mill equipment can be used for carrying out ultrafine crushing on plant fibers such as bean dregs, seed coats and the like which cannot be crushed by the traditional process, so that the taste of the product is improved, full component utilization is realized, the emission of waste residues is reduced, and the nutritional ingredients of the raw materials can be fully utilized. Chinese patent CN201810728073.0 discloses a processing method of fruit and vegetable beverage, which comprises the steps of adding water into fruit and vegetable raw materials, grinding the raw materials into coarse pulp containing fruits and vegetables in coarse grinding equipment; then the coarse pulp is jet-milled in a high-pressure jet mill to be crushed into fine pulp, and the working pressure is not lower than 60MPa, preferably more than 120MPa. However, the particle size Dx (90) obtained in this patent is too large, and the amount of the stabilizer and the emulsifier to be used can be reduced only in technical effect. To break through the above "bottleneck" problem, two corresponding points need to be achieved: (1) Further developing the ultra-fining technology, creating a novel reaction cavity (micro-channel nozzle), directionally changing the size and distribution of the shearing action, the cavitation action and the turbulence action of the reaction cavity, and crushing the seeds in the red-heart pitaya until no sediment exists. (2) The red-heart pitaya juice has the components which are fine enough to ensure that the components such as protein, polysaccharide, grease, fiber and the like in the system interact and are self-stabilized without adding a stabilizing agent.
Disclosure of Invention
Problems to be solved
Aiming at the problems in the prior art, the invention provides a self-stabilizing red-heart dragon fruit full pulp preparation method, which is characterized in that a high-speed cutting type grinder is used for coarse grinding in combination with a high-pressure jet mill device containing a novel core cavity, the red-heart dragon fruit pulp raw material is subjected to superfine grinding to be fully utilized, filtering is not needed, nutrition loss is avoided to the greatest extent, and the interaction among protein, polysaccharide, grease in dragon fruit seeds and dietary fiber which are rich in red-heart dragon fruits is utilized, so that the system is maintained to be self-stable. The red-core pitaya whole pulp disclosed by the invention is fine and smooth in taste, rich in nutrition and free of stabilizer, so that the requirements of consumers on healthy beverages are met.
Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions. Specifically, the invention provides a self-stable red-core pitaya whole pulp preparation method, which comprises the following steps:
(1) Pretreatment: screening and cleaning red-core pitaya, and peeling;
(2) Cutting into blocks: cutting the red-heart dragon pulp obtained after the pretreatment in the step (1);
(3) Adding water: adding water into the red dragon fruit pulp cut in the step (2);
(4) Coarse grinding: grinding and coarsely crushing the red-core pitaya added with water in the step (3) to prepare slurry;
(5) Fine grinding: carrying out high-pressure jet fine crushing on the slurry prepared in the step (4) to prepare slurry;
(6) Stirring and homogenizing: stirring and homogenizing the slurry obtained in the step (5);
(7) And (3) finished product: and (5) stirring and homogenizing the slurry obtained in the step (6), sterilizing at high temperature, and filling.
In the preparation method of the self-stable red-core pitaya whole pulp,
the screening standard of the red-heart pitaya in the step (1) is as follows: selecting fresh, disease-free and rotten eight-ripe red-core pitaya.
In the self-stabilizing red-core pitaya whole pulp preparation method, the cleaning standard of the red-core pitaya in the step (1) is as follows: cleaning with water, and naturally air drying; peeling standard of red-heart pitaya: mechanically or manually peeling, and removing outer membrane of pulp.
The cutting equipment in the step (2) is a cutter.
The water in the step (3) is purified water, and the adding amount of the water is 4-6 times of that of the red-heart pitaya blocks.
The device for grinding and coarsely crushing in the step (4) is a high-speed cutting type crusher; the average particle size of the slurry particles is 50 μm to 100. Mu.m.
The equipment for jet fine crushing in the step (5) is a high-pressure jet mill, and the pressure of the high-pressure jet mill is set to be 90-120 MPa; the average particle diameter of the slurry particles is 20 μm to 40 μm.
The homogenizing pressure in the step (6) is set to be 40-70 MPa.
The storage temperature of the canned product in the step (7) is 4-8 ℃.
In one aspect of the invention, the invention discloses a structure of a high-pressure jet flow grinding micro-channel nozzle for full pulp processing of pitaya, which comprises an outer shell 1, wherein the outer shell wraps an internal structure, and the internal structure is divided into an inlet pipe area 2, shunt pipe areas 3 and 4, an impact area 5, a jet flow cavity 6 and an outlet pipe area 7, wherein the diameter of the shunt pipe area is 250-300 μm, and the diameter of the jet flow cavity is 400-450 μm.
In one aspect of the invention, the invention discloses a pitaya full pulp processing system, which comprises a cutting type coarse grinding device 21, a material storage tank 22 and a high-pressure jet mill 23, wherein the cutting type coarse grinding device 21 comprises a feeding mechanism 11, a first-stage grinding disc 12 and a second-stage grinding disc 13, the high-pressure jet mill 23 comprises a filter screen 15, a three-plunger high-pressure pump 16 and a micro-channel nozzle 17, and a discharge hole 18 is formed in the micro-channel nozzle; in the processing process of the dragon fruits, peeled dragon fruit pulp firstly enters a cutting type coarse crushing device 21 and is subjected to cutting and grinding disc processing to form coarse crushing slurry, then the coarse crushing slurry enters a material storage tank 22 to be stored for further fine crushing, in the fine crushing process, the coarse crushing slurry enters a micro-channel nozzle 17 for collision crushing under the driving of high pressure generated by a three-plunger high-pressure pump 16 after being filtered by a filter screen 15 from a liquid storage tank, and finally flows out of a discharge port 18 for subsequent processing.
The high-pressure jet mill of the invention is adopted to prepare fruit and vegetable juice under the same large pressure as the traditional dynamic high-pressure micro jet, which can not cause blockage, but also can crush material fiber, increase the specific surface area of the fiber and correspondingly increase the adsorbability and the swelling property of the fiber, so that the material obtains better stability, and the particle size of the material treated by the high-pressure jet mill of the invention can reach 20-40 μm; the material particles are uniformly dispersed and have good stability; and no filter residue is generated in the treatment process, so that the materials are completely utilized, and the nutrient loss is avoided. The high-pressure jet mill can be applied to the preparation of fruit and vegetable pulp juice. Generally, the high-pressure jet mill is based on a high-pressure micro-channel jet technology, energy is gathered in a small special flow channel space, special crushing, emulsification and homogenization under ultrahigh energy density are achieved, and an excellent effect is achieved. However, the traditional high-pressure micro-jet cavity has the problems of very small diameter (70 μm), easy blockage, small handling capacity and the like in the actual production.
Advantageous effects
(1) Compared with the existing red-heart pitaya beverage, the red-heart pitaya beverage only takes the red-heart pitaya as the raw material, and is treated by a high-pressure jet mill system, no stabilizer is added in the processing process, and the stable state is maintained by the interaction of protein and polysaccharide in the whole red-heart pitaya pulp and grease and dietary fiber in the pitaya seeds, so that the red-heart pitaya beverage meets the requirements of consumers on 'pure natural' food.
(2) The invention has no fruit residue generated in the production process, does not need filtration, utilizes the red-heart pitaya raw material to the maximum extent, reduces the nutrient loss and the pollution to the environment, saves the processing steps and saves the cost. Meanwhile, the prepared red-core pitaya whole pulp has higher nutritional value due to the utilization of all components.
Drawings
FIG. 1 is a structural view of a high-pressure jet mill microchannel nozzle in the present invention. Wherein 1, the shell body; 2. an inlet tube region; 3 and 4 shunt tube zones; 5. an impact chamber; 6. a jet chamber; 7. an outlet tube area.
FIG. 2 is a schematic diagram of a full pulp processing system of dragon fruit, wherein 21, a cutting type coarse crushing device; 22. a material storage tank; 23. a high-pressure jet fine crushing device; 11. a feeding mechanism; 12. a first-stage grinding disc; 13. a second-stage grinding disc; 15. a filter screen; 16. a three plunger high pressure pump; 17. a microchannel nozzle; 18. and (4) a discharge port.
Detailed Description
The invention is further described with reference to specific examples.
Example 1
Referring to fig. 1, the structure of the high-pressure jet mill micro-channel nozzle of the invention comprises an outer shell 1, wherein the outer shell wraps an internal structure, and the internal structure is divided into an inlet pipe area 2, shunt pipe areas 3 and 4, an impact area 5, a jet flow cavity 6 and an outlet pipe area 7, wherein the diameter of the shunt pipe area is 250 μm-300 μm, and the diameter of the jet flow cavity is 400 μm-450 μm.
Referring to fig. 2, the dragon fruit full pulp processing system of the present invention comprises a cutting type coarse crushing device 21, a material storage tank 22 and a high pressure jet mill 23, wherein the cutting type coarse crushing device 21 comprises a feeding mechanism 11, a first-stage grinding disc 12 and a second-stage grinding disc 13, the high pressure jet mill 23 comprises a filter screen 15, a three-plunger high pressure pump 16, a micro-channel nozzle 17, and a discharge port 18 is arranged on the micro-channel nozzle; in the processing process of the dragon fruits, peeled dragon fruit pulp firstly enters a cutting type coarse crushing device 21 and is subjected to cutting and grinding disc processing to form coarse crushing slurry, then the coarse crushing slurry enters a material storage tank 22 to be stored for further fine crushing, in the fine crushing process, the coarse crushing slurry enters a micro-channel nozzle 17 for collision crushing under the driving of high pressure generated by a three-plunger high-pressure pump 16 after being filtered by a filter screen 15 from a liquid storage tank, and finally flows out of a discharge port 18 for subsequent processing. The pressure of the high-pressure jet mill is set to be 90-120 MPa, and the jet impact modes are Y-shaped and opposite type collision respectively.
Example 2
The preparation method of the self-stabilizing red-core pitaya whole pulp comprises the following steps:
(1) The red-heart pitaya is selected, cleaned and peeled, dirt and rotten fruits are removed, and the red-heart pitaya is cut into pieces to obtain 20kg of pulp.
(2) Coarse grinding by a high-speed cutting type grinder: adding 80kg of water, adding into a high-speed cutting type pulverizer, and performing two-stage serial grinding coarse pulverization to obtain red-core dragon fruit pulp with particle size of 85 μm determined by a particle size analyzer.
(3) High-pressure jet milling: the red-heart pitaya pulp is treated by the high-pressure jet mill in the embodiment 1 of the invention, and the pressure is controlled to be 90MPa.
(4) Homogenizing the red-core pitaya whole pulp subjected to high-pressure jet milling for 1 time at the pressure of 40 MPa;
(5) And (4) carrying out ultra-high temperature sterilization on the homogenized material, and carrying out sterile filling. The obtained product is subjected to particle size measurement and storage experiments, and the precipitation and delamination conditions are observed.
Example 3
The preparation method of the self-stabilizing red-core pitaya whole pulp comprises the following steps:
(1) The red-heart pitaya is selected, cleaned and peeled, dirt and rotten fruits are removed, and the red-heart pitaya is cut into pieces to obtain 20kg of pulp.
(2) Coarse grinding by a high-speed cutting type grinder: cutting red-core pitaya into blocks, adding 100kg of water, adding the blocks into a high-speed cutting type pulverizer together for secondary serial grinding coarse pulverization, and determining the obtained red-core pitaya pulp with the particle size of about 82 mu m by a particle size analyzer.
(3) High-pressure jet milling: the red-heart pitaya pulp is treated by the high-pressure jet mill in the embodiment 1 of the invention, and the pressure is controlled to be 100MPa.
(4) Homogenizing the red-core pitaya whole pulp subjected to high-pressure jet milling for 1 time at the pressure of 50 MPa;
(5) And (4) carrying out ultra-high temperature sterilization on the homogenized material, and carrying out sterile filling. The obtained product is subjected to particle size measurement and storage experiments, and the precipitation and delamination conditions are observed.
Example 4
The preparation method of the self-stabilizing red-core pitaya whole pulp comprises the following steps:
(1) The red-heart pitaya is selected, cleaned and peeled, dirt and rotten fruits are removed, and the red-heart pitaya is cut into pieces to obtain 20kg of pulp.
(2) Coarse grinding by a high-speed cutting type grinder: cutting red-core pitaya into blocks, adding 120kg of water, adding the blocks into a high-speed cutting type pulverizer together for secondary serial grinding coarse pulverization, and determining the obtained red-core pitaya pulp with the particle size of 78 mu m by a particle size analyzer.
(3) High-pressure jet milling: processing red-core dragon fruit pulp by a high-pressure jet mill with a specially designed micropore flow passage, and controlling the pressure to be 120MPa.
(4) Homogenizing the red-core pitaya whole pulp subjected to high-pressure jet milling for 1 time at the pressure of 50 MPa;
(5) And (4) carrying out ultra-high temperature sterilization on the homogenized material, and carrying out sterile filling. The obtained product is subjected to particle size measurement and storage experiments, and the precipitation and delamination conditions are observed.
Comparative example 1
Chinese patent, application number: cn201410474227.X, publication No.: CN104248014A discloses a preparation method of dragon fruit juice, as shown in example 2 of the specification:
the preparation method of the red-heart dragon fruit juice comprises the following steps:
(1) Selecting ripe fresh dragon fruits as raw materials, cleaning, and separating pulp and peel;
(2) Cutting pitaya peel into small pieces, placing the small pieces in a stirrer, adding purified water and pectinase according to the mass ratio of 1: 2: 0.3 of the pitaya peel, the purified water and the pectinase, stirring for 20 minutes at the rotating speed of 100 revolutions per minute at 30 ℃, and then stirring for 8 minutes at the rotating speed of 80 revolutions per minute at 50 ℃; taking out the pitaya peel juice, heating to 90 ℃, standing for 20 minutes, and sieving with a 80-mesh sieve to obtain the pitaya peel juice for later use;
(3) Cutting Pitaya pulp into pieces with a volume of 0.6cm 3 Soaking the fruit blocks in 20% sucrose solution for 40 min, and taking out;
(4) Selecting litchi fruits, cleaning, peeling, removing kernels, and squeezing flesh to obtain litchi juice for later use;
(5) Mixing the pitaya peel juice and the litchi juice according to the weight part ratio of 120: 60, uniformly stirring, adding 2 parts of citric acid to adjust the pH value of the mixed juice to 6, and adding 60 parts of pitaya blocks to obtain the pitaya juice;
(6) Carrying out high-temperature instantaneous sterilization on the obtained dragon fruit juice at the temperature of 99 ℃, wherein the sterilization time is 10 seconds;
(7) Immediately cooling the dragon fruit juice sterilized at high temperature to 5 ℃ within 10 minutes, and carrying out aseptic filling to obtain the finished dragon fruit juice.
Comparative example 2
Chinese patent, application number: CN201710056250.0, publication No.: CN106901084A discloses a green tea dragon fruit juice with health care function and a preparation method thereof, as shown in example 1 of the specification:
' a method for preparing green tea dragon fruit juice, which comprises the following steps:
(1) Preparing green tea soup: boiling drinking water, cooling to 85 ℃, adding tea leaves, and brewing for 20 minutes, wherein the ratio of the green tea to the water is 1:15, filtering by using three layers of gauze;
(2) Preparing dragon fruit juice, slicing dragon fruit with peel, soaking in 0.02% ascorbic acid for 25 min to protect color, adding 5 times of water for juicing, adding compound enzyme for enzymolysis, adjusting pH to 3 with citric acid, performing enzymolysis at constant temperature of 50 deg.C in water bath for 1 hr, centrifuging, and filtering to obtain dragon fruit juice; the compound enzyme consists of 5 parts of pectinase and 1 part of cellulase, and the dosage is 40mg/L in parts by mass;
(3) Mixing green tea dragon fruit juice, counting according to the volume parts, taking three parts of the green tea soup prepared in the step 1, 1 part of skim milk and 6 parts of the dragon fruit juice prepared in the step 2, adding a stabilizer and cane sugar, and uniformly stirring; the dosage of the stabilizer is 1g/L, and the dosage of the sucrose is 10g/L;
(4) Sterilizing the obtained mixture;
(5) And (4) sterilizing the mixture obtained in the step (3).
Comparative example 3
Chinese invention patent, application number: CN201911336692.6, publication No.: CN110881594A, which discloses a method for making dragon fruit juice, as shown in example 1 of its specification:
a preparation method of dragon fruit juice is implemented according to the following preparation steps:
(1) Pretreatment of dragon fruits: cleaning dragon fruits, draining, separating peels from pulps, cutting the pulps into blocks, and cutting the peels into strips for later use;
(2) Processing fruit peels: scalding pericarp in 90-95 deg.C water for 3-5 min, taking out, draining, grinding to obtain pericarp pulp, adding ethanol 5-10 times the volume and 70% of the mass concentration into the pericarp pulp, leaching at room temperature for 1-2 hr, filtering, and collecting filtrate and residue respectively; extracting red pigment from the obtained filtrate, and extracting pectin from the obtained filter residue for later use;
(3) And (3) pulp treatment: adding water into the pulp according to the material-liquid ratio of 1; centrifuging the pulp at 7500-8000r/min for 20min, and collecting supernatant to obtain juice A;
(4) Blending fruit juice: adding a functional auxiliary agent which is 1-5 of the fruit juice A in mass ratio to the fruit juice A into the fruit juice A obtained in the step (3), filtering the obtained mixture by a filter pressing method, and then placing the mixture into a homogenizer for homogenization treatment to obtain fruit juice B for later use; the functional auxiliary agent is composed of the following raw materials in parts by weight: 60-120 parts of ginkgo leaf extract, 1-3 parts of yellow willow mushroom, 2-5 parts of Chinese flowering crabapple fruit, 1-3 parts of wrinkled gianthyssop herb and 5-9 parts of stevia rebaudiana;
(5) And (3) fruit juice treatment: adding a treating agent accounting for 0.5-1.0% of the weight of the fruit juice B into the fruit juice B obtained in the step (4), fully mixing uniformly, standing at room temperature for 60-180min, carrying out ultrafiltration treatment on a supernatant part to obtain a clear juice A, carrying out centrifugation treatment on a part close to a precipitate under the conditions that the centrifugal force is 280 Xg and the centrifugation time is 20-28min, then carrying out ultrafiltration treatment on a supernatant liquid obtained after the centrifugation treatment on the part to obtain a clear juice B, mixing the clear juice A and the clear juice B, and stirring for 10-15min to obtain the dragon fruit juice; the treating agent comprises a stability maintaining layer of an inner core, a clarification layer wrapping the stability maintaining layer and an impurity removing layer wrapping the permeation layer; the diameter of the stabilizing layer is 8-16mm, and the thickness of the clarifying layer is 1/4-1/2 of the diameter of the stabilizing layer; the thickness of the impurity removing layer is 1/5-1/4 of the thickness of the clarifying layer;
(6) And (5) sterilizing and filling.
Comparative example 4
With reference to the method described in example 3 of CN201810728073.0, the high-pressure jet mill used is a conventional high-pressure jet mill, except that the tomatoes in this example are replaced by dragon fruits according to the invention.
Test example 1
The products of examples 2 to 4 and comparative examples 1 to 4 were subjected to the performance test, and the test results are shown in Table 1.
Wherein, the particle size test adopts a laser diffraction method, the used instrument is a Mastersizer 3000 particle sizer (British Marvin), and the test steps are as follows: measuring the particle size of the full pitaya juice sample by using a laser diffraction particle size analyzer, slowly dripping the sample into a sample inlet by using a dropper, and starting detection and analysis when the refractive index is stabilized at 5-8%. The refractive index was set to 1.57, the absorbance was 0.001, and the dispersant was deionized water (refractive index of 1.33). Each sample was measured in triplicate and the average particle size was represented by the D4,3 particle size.
And (3) stability testing, namely, adopting a stability analyzer (LUM company, germany), analyzing the physical stability of the all-dragon fruit juice sample by using the stability analyzer (LUMiFuge), and testing the parameters by experiment: the rotating speed is 4000 r/min; the temperature is 25 ℃; the time interval is 10s; the number of scans was 300.
And (3) sensory quality testing: the mouthfeel of the full pitaya juice is evaluated by 16 trained food professional evaluators by adopting a fuzzy mathematical method, and the mouthfeel is divided into four types: (1) fine and smooth without granular feeling; (2) slight graininess; (3) the granular sensation is obvious; (4) rough and pungent taste. The taste of the full pitaya juice is comprehensively evaluated.
And (3) testing the shelf life: the test calculations were performed according to the method in the general guidelines for food shelf life (T/CNFIA 001-2017).
TABLE 1 test results for different groups
It can be seen that the products of examples 2-4 of the present invention utilize all the pulp of red-heart pitaya by coarse grinding with a high-speed cutting type pulverizer and fine grinding with a specially designed high-pressure jet mill, without removing seeds or filtering, so as to avoid nutrition loss to a great extent, and utilize the interaction of the protein, polysaccharide and oil in seeds in red-heart pitaya to maintain the system stable. Compared with the prior art, the red-core pitaya whole pulp has the advantages of fine mouthfeel, no stabilizer, excellent quality guarantee period, natural nutrition and bright color under the condition of not adding a preservative and a stabilizer, thereby meeting the requirements of consumers on healthy beverages.
While the invention has been described in further detail in connection with specific embodiments thereof, it will be understood that the invention is not limited thereto, and that various other modifications and substitutions may be made by those skilled in the art without departing from the spirit of the invention, which should be considered to be within the scope of the invention as defined by the appended claims.
Claims (10)
1. A self-stable red-core pitaya whole pulp preparation method is characterized by comprising the following steps:
(1) Pretreatment: screening and cleaning red-core pitaya, and peeling;
(2) Cutting into blocks: cutting the red-heart dragon pulp obtained after the pretreatment in the step (1);
(3) Adding water: adding water into the red heart dragon pulp cut in the step (2);
(4) Coarse grinding: grinding and coarsely crushing the red-core pitaya added with water in the step (3) to prepare slurry;
(5) Fine grinding: performing high-pressure jet fine crushing on the slurry prepared in the step (4) to prepare slurry;
(6) Stirring and homogenizing: stirring and homogenizing the slurry obtained in the step (5);
(7) And (3) finished product: and (5) stirring and homogenizing the slurry obtained in the step (6), sterilizing at high temperature, and filling.
2. The method of claim 1, wherein: the screening standard of the red-heart pitaya in the step (1) is as follows: selecting fresh, disease-free and rot-free eight-ripe red-core pitaya; cleaning standard of red-heart pitaya: cleaning with water, and naturally drying; peeling standard of red-heart pitaya: mechanically or manually peeling, and removing outer membrane of pulp.
3. The method of claim 1, wherein: the cutting equipment in the step (2) is a cutter; the water in the step (3) is purified water, and the adding amount of the water is 4-6 times of that of the red-heart pitaya blocks.
4. The production method according to claim 1, wherein the apparatus for grinding the coarse pulverized material in the step (4) is a cutting type pulverizing apparatus; the average particle diameter of the slurry is 50 μm to 100. Mu.m.
5. The production method according to claim 1, wherein the apparatus for jet fine pulverization in the step (5) is a high-pressure jet mill set at a pressure of 90MPa to 120MPa; the average particle size of the slurry obtained by crushing is 20-40 μm.
6. The method according to claim 1, wherein the pressure for homogenization in the step (6) is set to 40MPa to 70MPa.
7. The method according to claim 5, wherein the microchannel nozzle in the high pressure jet mill comprises an outer housing (1) enclosing an internal structure divided into an inlet pipe region (2), a shunt pipe region (3) and (4), an impingement region (5), a jet chamber (6) and an outlet pipe region (7), wherein the shunt pipe region has a diameter of 250 μm to 300 μm and the jet chamber has a diameter of 400 μm to 450 μm.
8. The dragon fruit full pulp processing system is characterized by comprising a cutting type coarse grinding device (21), a material storage tank (22) and a high-pressure jet mill (23), wherein the cutting type coarse grinding device (21) comprises a feeding mechanism (11), a first-stage grinding disc (12) and a second-stage grinding disc (13), the high-pressure jet mill (23) comprises a filter screen (15), a three-plunger high-pressure pump (16) and a micro-channel nozzle (17), and a discharge hole (18) is formed in the micro-channel nozzle.
9. The dragon fruit whole pulp processing system of claim 8, wherein the micro-channel nozzle in the high-pressure jet mill comprises an outer shell (1) which wraps an internal structure, and the internal structure is divided into an inlet pipe area (2), flow dividing pipe areas (3) and (4), an impact area (5), a jet flow cavity (6) and an outlet pipe area (7), wherein the diameter of the flow dividing pipe area is 250 μm-300 μm, and the diameter of the jet flow cavity is 400 μm-450 μm.
10. The dragon fruit full pulp processing system according to claim 9, wherein during processing of the dragon fruit, the peeled dragon fruit pulp firstly enters the cutting type coarse grinding device (21) to be cut and processed by the grinding disc to form coarse grinding pulp, then the coarse grinding pulp enters the storage tank (22) to be stored for further fine grinding, during fine grinding, the coarse grinding pulp enters the micro-channel nozzle (17) from the liquid storage tank through a pipeline, is filtered by the filter screen, and then is driven by high pressure generated by the three-plunger high-pressure pump (16) to collide and grind, and finally flows out from the discharge port (18).
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| CN106040393A (en) * | 2016-07-18 | 2016-10-26 | 中国矿业大学(北京) | Water jet flow pulverizing system |
| CN109381393A (en) * | 2018-11-30 | 2019-02-26 | 南昌大学 | A kind of preparation facilities and preparation method of infant camellia suspension microcapsules soothing oil |
| CN112354651A (en) * | 2020-11-16 | 2021-02-12 | 南昌大学 | Jet impact grinding equipment and method for food full-component pulping |
| CN112586702A (en) * | 2020-12-15 | 2021-04-02 | 南昌大学 | Self-stabilizing preparation method of whole cucumber pulp |
| CN213825257U (en) * | 2020-11-16 | 2021-07-30 | 南昌大学 | Jet impact mill equipment and micro-channel nozzle for food full-component pulping |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106040393A (en) * | 2016-07-18 | 2016-10-26 | 中国矿业大学(北京) | Water jet flow pulverizing system |
| CN109381393A (en) * | 2018-11-30 | 2019-02-26 | 南昌大学 | A kind of preparation facilities and preparation method of infant camellia suspension microcapsules soothing oil |
| CN112354651A (en) * | 2020-11-16 | 2021-02-12 | 南昌大学 | Jet impact grinding equipment and method for food full-component pulping |
| CN213825257U (en) * | 2020-11-16 | 2021-07-30 | 南昌大学 | Jet impact mill equipment and micro-channel nozzle for food full-component pulping |
| CN112586702A (en) * | 2020-12-15 | 2021-04-02 | 南昌大学 | Self-stabilizing preparation method of whole cucumber pulp |
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