CN115606771A - Production process of calcium fruit medlar primary pulp - Google Patents
Production process of calcium fruit medlar primary pulp Download PDFInfo
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- CN115606771A CN115606771A CN202110806704.8A CN202110806704A CN115606771A CN 115606771 A CN115606771 A CN 115606771A CN 202110806704 A CN202110806704 A CN 202110806704A CN 115606771 A CN115606771 A CN 115606771A
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 99
- 239000011575 calcium Substances 0.000 title claims abstract description 99
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 99
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 81
- 235000017784 Mespilus germanica Nutrition 0.000 title claims abstract description 50
- 235000000560 Mimusops elengi Nutrition 0.000 title claims abstract description 50
- 235000007837 Vangueria infausta Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 240000002624 Mespilus germanica Species 0.000 title claims 9
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 25
- 238000000605 extraction Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000011049 filling Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000000243 solution Substances 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 25
- 238000001914 filtration Methods 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 239000008367 deionised water Substances 0.000 claims description 15
- 229910021641 deionized water Inorganic materials 0.000 claims description 15
- 238000005303 weighing Methods 0.000 claims description 15
- 239000012535 impurity Substances 0.000 claims description 12
- 108010059820 Polygalacturonase Proteins 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 238000012216 screening Methods 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 210000004911 serous fluid Anatomy 0.000 claims description 8
- 150000004676 glycans Chemical class 0.000 claims description 6
- 229920001282 polysaccharide Polymers 0.000 claims description 6
- 239000005017 polysaccharide Substances 0.000 claims description 6
- 102000004316 Oxidoreductases Human genes 0.000 claims description 5
- 108090000854 Oxidoreductases Proteins 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 238000012544 monitoring process Methods 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 238000004537 pulping Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000012360 testing method Methods 0.000 claims description 5
- 239000011550 stock solution Substances 0.000 claims description 4
- 239000008395 clarifying agent Substances 0.000 claims description 3
- 244000182216 Mimusops elengi Species 0.000 abstract description 41
- 244000241872 Lycium chinense Species 0.000 abstract description 16
- 235000015468 Lycium chinense Nutrition 0.000 abstract description 16
- 238000000034 method Methods 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 4
- 239000000049 pigment Substances 0.000 abstract description 3
- 229940079593 drug Drugs 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000002002 slurry Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 235000008104 Prunus humilis Nutrition 0.000 description 2
- 241000057271 Prunus humilis Species 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
- 239000007788 liquid Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 229940091258 selenium supplement Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a production process of calcium fruit medlar primary pulp, belongs to the technical field of jam and processing thereof, and is characterized in that medlar and juice of calcium fruits are squeezed and extracted to prepare the calcium fruit medlar primary pulp with rich nutrition. Fresh medlar is taken as a main material, calcium fruit juice is compounded, and the Chinese wolfberry fruit juice is obtained by burdening, vacuum concentration, filling and sterilization. The method adopts fresh Chinese wolfberry fruits as raw materials, obtains a Chinese wolfberry extract through primary extraction and secondary extraction of fresh Chinese wolfberry fruits and fresh Chinese wolfberry fruits, and then carries out vacuum concentration on the obtained Chinese wolfberry extract. Compared with the prior art, the invention at least has the following advantages: 1) The pure natural food does not contain any artificially synthesized pigment and preservative, and can reduce the influence of chemical drugs on human health in the eating process; 2) The invention keeps a large amount of flesh of the fresh medlar, has good taste and color and is easy to popularize in the market; 3) The invention has the advantages of simple process, low cost and easy realization of industrial production.
Description
Technical Field
The invention belongs to the technical field of jam and processing thereof, and particularly relates to a production process of calcium fruit medlar primary pulp.
Background
The medlar is a traditional rare Chinese medicinal material and an important economic crop in China. The medical research finds that the medlar contains medlar polysaccharide, beta-carotene, vitamin E, selenium, flavonoids and other substances, has the effects of nourishing yin, tonifying kidney, improving eyesight, softening blood vessels and nourishing hair, and is often eaten by people as a health food. The fruit of Prunus humilis Bunge is called "Prunus humilis Bunge" because it is rich in active calcium and can be easily absorbed. The calcium fruit is rich in flavonoids, amino acids, vitamins and various mineral elements, and has high nutritive value. In addition, the calcium fruit is rich in natural pigments, malic acid and natural aromatic substances, and is a good choice for preparing the jam. At present, the medlar jam in the market is generally prepared by taking medlar raw stock as a raw material, and the medlar raw stock is seriously oxidized after being concentrated and has dark color.
Disclosure of Invention
The wolfberry and the calcium fruit are rich in nutrition, so that the invention provides the production process of the calcium fruit wolfberry raw pulp.
A production process of primary pulp of calcium fruit medlar specifically comprises the following steps:
weighing the following raw materials: weighing 10-70 parts of fresh calcium fruits and 10-30 parts of fresh medlar;
screening raw materials: screening the weighed fresh calcium fruits and fresh medlar to remove impurities and mildewed fruits, then cleaning the calcium fruits and medlar after impurity removal twice with clear water, cleaning once with deionized water, and draining;
extracting for the first time: respectively adding deionized water with the weight 8 times that of the calcium fruits into the screened calcium fruits, soaking for 60 minutes, instantly killing oxidase at high temperature of 70-95 ℃ to prevent browning of the calcium fruits, crushing and pulping by a crusher, removing dregs, keeping for 5-10 minutes at the rotating speed of 0-3000rpm by a high-shear emulsifying machine to prepare calcium fruit juice, preserving in a sealed mode, providing calcium required by primary pulp at the temperature of 0-4 ℃, then filtering and extracting the prepared calcium fruit juice, and filtering to obtain primary calcium fruit juice extracting solution and filter residues;
and (3) second extraction: crushing the calcium fruit filter residue extracted for the first time, adding 6 times of deionized water, adding a proper amount of 30% NaOH, uniformly stirring, and adjusting the pH value to 8; weighing 200g of pectinase (adding pectinase at a ratio of 2%), adding 200ml of warm water, stirring to obtain paste, adding into the paste calcium fruit solution, and stirring; heating the pasty calcium fruit juice to 42 +/-1 ℃, keeping the temperature for 2 hours, stirring once every 30 minutes, monitoring the pH and the temperature once every half an hour, stirring, heating, boiling for 60 minutes after the heat preservation time is finished, naturally filtering with 80-mesh filter cloth to obtain a second extracting solution and filter residue, and mixing the second extracting solution and the first extracting solution for later use;
carrying out the first extraction and the second extraction on the screened fresh medlar in the same way to obtain medlar extract for later use;
and (3) testing: performing fructus Lycii polysaccharide content soluble solid test on the obtained fructus Canarii albi extract and fructus Lycii extract;
preparing materials: mixing 7 parts of the calcium fruit extracting solution and 3 parts of the medlar extracting solution to obtain a mixed solution, adding a clarifying agent into the mixed solution, and filtering by using 80-mesh filter cloth to obtain a calcium fruit medlar original serous fluid;
and (3) vacuum concentration: concentrating the obtained raw slurry with water ring vacuum pump at 2850r/min under 70-95 kPa at 55-65 deg.C for 1-2 hr until the content of soluble solid is 25-62%;
filling: keeping the concentrated original serous fluid at 55-65 deg.C, bottling, and sealing;
sterilizing, cooling and storing: sterilizing with microwave at 70-90 deg.C for about 3-5 min, gradually cooling, and storing in ventilated dry storehouse.
The invention relates to a process for producing raw juice of calcium fruit and Chinese wolfberry, which is prepared by taking fresh Chinese wolfberry as a main material, compounding with calcium fruit juice, preparing materials, concentrating in vacuum, filling and sterilizing. The method adopts fresh Chinese wolfberry fruits as raw materials, obtains a Chinese wolfberry extracting solution by carrying out primary extraction and secondary extraction on fresh Chinese wolfberry fruits and fresh Chinese wolfberries, and then carries out vacuum concentration on the obtained Chinese wolfberry extracting solution.
Compared with the prior art, the invention at least has the following advantages: 1) The pure natural food does not contain any artificially synthesized pigment and preservative, and can reduce the influence of chemical drugs on human health in the eating process; 2) The invention keeps a large amount of flesh of fresh medlar, has good taste and color and is easy to popularize in the market; 3) The invention has the advantages of simple process, low cost and easy realization of industrial production.
Detailed Description
A production process of primary pulp of Chinese wolfberry fruit specifically comprises the following steps:
example 1:
weighing the following raw materials: weighing 10kg of fresh calcium fruits and 10kg of fresh medlar;
screening raw materials: screening and removing impurities from the weighed fresh calcium fruits and fresh medlar, removing impurities and mildewed fruits, cleaning the calcium fruits and medlar after impurity removal twice with clear water, cleaning once with deionized water, and draining;
extracting for the first time: respectively adding deionized water with the weight 8 times that of the calcium fruits into the screened calcium fruits, soaking for 60 minutes, instantly killing oxidase at high temperature under the condition of 70 ℃ to prevent browning of the calcium fruits, crushing and pulping by using a crusher, removing dregs, keeping for 5 minutes at the rotating speed of 1000rpm by using a high-shear emulsifying machine to prepare calcium fruit juice, preserving in a closed mode at the temperature of 4 ℃ to provide calcium required by primary pulp, filtering and extracting the prepared calcium fruit juice, and filtering to obtain primary calcium fruit juice extracting solution and filter residues;
and (3) second extraction: crushing the calcium fruit filter residue extracted for the first time, adding 6 times of deionized water, adding an appropriate amount of 30% NaOH, stirring uniformly, and adjusting the pH value to 8; weighing 200g of pectinase (adding pectinase according to the proportion of 2%), adding 200ml of warm water, stirring into paste, adding into the paste calcium fruit juice, and stirring uniformly; heating the pasty calcium fruit liquid to 42 +/-1 ℃, keeping the temperature for 2 hours, stirring once every 30 minutes, monitoring the pH and the temperature once every half an hour, after the heat preservation time is finished, stirring, heating, boiling for 60 minutes, naturally filtering by using 80-mesh filter cloth to obtain a second extracting solution and filter residue, and combining the second extracting solution and the first extracting solution for later use;
carrying out the first extraction and the second extraction on the screened fresh medlar in the same way to obtain medlar extract for later use;
and (4) checking: performing fructus Lycii polysaccharide content soluble solid test on the obtained fructus Canarii albi extract and fructus Lycii extract;
preparing materials: mixing 7kg of the above calcium fruit extract and 3kg of the above fructus Lycii extract to obtain a mixed solution, adding a clarifier into the mixed solution, and filtering with 80-mesh filter cloth to obtain a calcium fruit fructus Lycii raw slurry;
and (3) vacuum concentration: concentrating the obtained stock solution with water ring vacuum pump at 2850r/min under 70kPa at 55 deg.C for 1 hr until the soluble solid content reaches 25%;
filling: keeping the concentrated original serous fluid at 55 ℃ for filling and sealing;
sterilizing, cooling and storing: sterilizing with microwave at 70 deg.C for about 3 min, gradually cooling, and storing in ventilated dry storehouse.
Example 2:
a production process of primary pulp of calcium fruit medlar specifically comprises the following steps:
weighing the following raw materials: weighing 30kg of fresh calcium fruits and 15kg of fresh medlar;
screening raw materials: screening the weighed fresh calcium fruits and fresh medlar to remove impurities and mildewed fruits, then cleaning the calcium fruits and medlar after impurity removal twice with clear water, cleaning once with deionized water, and draining;
extracting for the first time: respectively adding deionized water with the weight 8 times that of the calcium fruits into the screened calcium fruits, soaking for 60 minutes, instantly killing oxidase at high temperature at 95 ℃ to prevent browning of the calcium fruits, crushing and pulping by using a crusher, removing dregs, keeping for 10 minutes at the rotating speed of 1500rpm by using a high-shear emulsifying machine to prepare calcium fruit juice, preserving in a closed manner at the temperature of 3 ℃ to provide calcium required by primary pulp, filtering and extracting the prepared calcium fruit juice, and filtering to obtain primary calcium fruit juice extracting solution and filter residues;
and (3) second extraction: crushing the calcium fruit filter residue extracted for the first time, adding 6 times of deionized water, adding an appropriate amount of 30% NaOH, stirring uniformly, and adjusting the pH value to 8; weighing 200g of pectinase (adding pectinase at a ratio of 2%), adding 200ml of warm water, stirring to obtain paste, adding into the paste calcium fruit solution, and stirring; heating the pasty calcium fruit liquid to 42 +/-1 ℃, keeping the temperature for 2 hours, stirring once every 30 minutes, monitoring the pH and the temperature once every half an hour, after the heat preservation time is finished, stirring, heating, boiling for 60 minutes, naturally filtering by using 80-mesh filter cloth to obtain a second extracting solution and filter residue, and combining the second extracting solution and the first extracting solution for later use;
carrying out the first extraction and the second extraction on the screened fresh medlar in the same way to obtain medlar extract for later use;
and (4) checking: inspecting the soluble solid content of polysaccharide in fructus Lycii from the above extractive solutions;
preparing materials: mixing 7 parts of the calcium fruit extracting solution and 3 parts of the medlar extracting solution to obtain a mixed solution, adding a clarifying agent into the mixed solution, and filtering by using 80-mesh filter cloth to obtain a calcium fruit medlar original serous fluid;
and (3) vacuum concentration: concentrating the obtained stock solution with water ring vacuum pump at 2850r/min under 95kPa at 65 deg.C for 2 hr until the soluble solid content reaches 50%;
filling: keeping the concentrated original serous fluid at 5 ℃ for filling and sealing;
sterilizing, cooling and storing: sterilizing with microwave at 90 deg.C for about 5 min, gradually cooling, and storing in ventilated dry storehouse.
Example 3:
a production process of primary pulp of calcium fruit medlar specifically comprises the following steps:
weighing the following raw materials: weighing 70kg of fresh calcium fruits and 30kg of fresh medlar;
screening raw materials: screening and removing impurities from the weighed fresh calcium fruits and fresh medlar, removing impurities and mildewed fruits, cleaning the calcium fruits and medlar after impurity removal twice with clear water, cleaning once with deionized water, and draining;
extracting for the first time: respectively adding deionized water with the weight 8 times that of the calcium fruits into the screened calcium fruits, soaking for 60 minutes, instantly killing oxidase at high temperature under the condition of 65 ℃ to prevent browning of the calcium fruits, crushing and pulping the calcium fruits through a crusher, removing dregs, keeping the calcium fruits for 10 minutes at the rotating speed of 3000rpm in a high-shear emulsifying machine to prepare calcium fruit juice, preserving the calcium fruit juice in a closed manner at the temperature of 2 ℃ to provide required calcium for primary pulp, filtering and extracting the prepared calcium fruit juice, and filtering to obtain a first calcium fruit juice extracting solution and filter residues;
and (3) second extraction: crushing the calcium fruit filter residue extracted for the first time, adding 6 times of deionized water, adding a proper amount of 30% NaOH, uniformly stirring, and adjusting the pH value to 8; weighing 200g of pectinase (adding pectinase according to the proportion of 2%), adding 200ml of warm water, stirring into paste, adding into the paste calcium fruit juice, and stirring uniformly; heating the pasty calcium fruit juice to 42 +/-1 ℃, keeping the temperature for 2 hours, stirring once every 30 minutes, monitoring the pH and the temperature once every half an hour, stirring, heating, boiling for 60 minutes after the heat preservation time is finished, naturally filtering with 80-mesh filter cloth to obtain a second extracting solution and filter residue, and mixing the second extracting solution and the first extracting solution for later use;
carrying out the first extraction and the second extraction on the screened fresh medlar in the same way to obtain medlar extract for later use;
and (4) checking: performing fructus Lycii polysaccharide content soluble solid test on the obtained fructus Canarii albi extract and fructus Lycii extract;
preparing materials: mixing 7 parts of the above calcium fruit extract and 3 parts of the above fructus Lycii extract to obtain a mixed solution, adding a clarifier into the mixed solution, and filtering with 80 mesh filter cloth to obtain calcium fruit fructus Lycii raw slurry;
and (3) vacuum concentration: concentrating the obtained stock solution with water ring vacuum pump at 2850r/min under 95kPa at 60 deg.C for 1.5 hr until the soluble solid content reaches 62%;
filling: keeping the concentrated original serous fluid at 55-65 deg.C, bottling, and sealing;
sterilizing, cooling and storing: sterilizing with microwave at 60 deg.C for about 3.5 min, gradually cooling, and storing in ventilated dry storehouse.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the embodiments described above, and various changes can be made thereto within the knowledge of those skilled in the art.
Claims (1)
1. A production process of primary pulp of calcium fruit medlar is characterized by comprising the following steps:
weighing the following raw materials: weighing 10-70 parts of fresh calcium fruits and 10-30 parts of fresh medlar;
screening raw materials: screening the weighed fresh calcium fruits and fresh medlar to remove impurities and mildewed fruits, then cleaning the calcium fruits and medlar after impurity removal twice with clear water, cleaning once with deionized water, and draining;
extracting for the first time: respectively adding deionized water with the weight 8 times that of the calcium fruits into the screened calcium fruits, soaking for 60 minutes, instantly killing oxidase at high temperature of 70-95 ℃ to prevent browning of the calcium fruits, crushing and pulping the calcium fruits by a crusher to remove dregs, keeping the crushed calcium fruits for 5-10 minutes at the rotating speed of 0-3000rpm by a high-shear emulsifying machine to prepare calcium fruit juice, storing the calcium fruit juice in a closed manner at the temperature of 0-4 ℃ to provide required calcium for primary pulp, filtering and extracting the prepared calcium fruit juice, and filtering to obtain primary calcium fruit juice extracting solution and filter residues;
and (3) second extraction: crushing the calcium fruit filter residue extracted for the first time, adding 6 times of deionized water, adding a proper amount of 30% NaOH, uniformly stirring, and adjusting the pH value to 8; weighing 200g of pectinase (adding pectinase at a ratio of 2%), adding 200ml of warm water, stirring to obtain paste, adding into the paste calcium fruit solution, and stirring; heating the pasty calcium fruit juice to 42 +/-1 ℃, keeping the temperature for 2 hours, stirring once every 30 minutes, monitoring the pH and the temperature once every half an hour, stirring, heating, boiling for 60 minutes after the heat preservation time is finished, naturally filtering with 80-mesh filter cloth to obtain a second extracting solution and filter residue, and mixing the second extracting solution and the first extracting solution for later use;
carrying out the first extraction and the second extraction on the screened fresh medlar in the same way to obtain medlar extract for later use;
and (4) checking: performing fructus Lycii polysaccharide content soluble solid test on the obtained fructus Canarii albi extract and fructus Lycii extract;
preparing materials: mixing 7 parts of the calcium fruit extracting solution and 3 parts of the medlar extracting solution to obtain a mixed solution, adding a clarifying agent into the mixed solution, and filtering by using 80-mesh filter cloth to obtain a calcium fruit medlar original serous fluid;
and (3) vacuum concentration: concentrating the obtained stock solution with water ring vacuum pump at 2850r/min under 70-95 kPa at 55-65 deg.C for 1-2 hr until the soluble solid content reaches 25-62%;
filling: keeping the concentrated original serous fluid at 55-65 deg.C, bottling, and sealing;
sterilizing, cooling and storing: sterilizing with microwave at 70-90 deg.C for about 3-5 min, gradually cooling, and storing in ventilated dry storehouse.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135977A (en) * | 2015-04-08 | 2016-11-23 | 周学义 | There is Cerasus humilis Bunge ferment, enzyme beverage and the production method thereof of improving eyesight function of replenishing the calcium |
| CN106490411A (en) * | 2016-09-30 | 2017-03-15 | 中华全国供销合作总社济南果品研究院 | A kind of method that pomace comprehensive utilization prepares clarification NFC humilis juices in fruit juice preparation process |
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