CN115644328B - Hawthorn and dried orange peel beverage concentrated juice and preparation method thereof - Google Patents
Hawthorn and dried orange peel beverage concentrated juice and preparation method thereof Download PDFInfo
- Publication number
- CN115644328B CN115644328B CN202211297382.XA CN202211297382A CN115644328B CN 115644328 B CN115644328 B CN 115644328B CN 202211297382 A CN202211297382 A CN 202211297382A CN 115644328 B CN115644328 B CN 115644328B
- Authority
- CN
- China
- Prior art keywords
- orange peel
- dried orange
- hawthorn
- water
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 37
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 37
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 37
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 37
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 37
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 37
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 37
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 37
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 37
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 37
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 238000000605 extraction Methods 0.000 claims abstract description 57
- 241001092040 Crataegus Species 0.000 claims abstract description 36
- 239000012528 membrane Substances 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 230000009849 deactivation Effects 0.000 claims abstract description 6
- 238000002386 leaching Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 69
- 239000007788 liquid Substances 0.000 claims description 41
- 238000003860 storage Methods 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 22
- 238000001914 filtration Methods 0.000 claims description 19
- 229940088598 enzyme Drugs 0.000 claims description 15
- 238000007654 immersion Methods 0.000 claims description 12
- 238000000502 dialysis Methods 0.000 claims description 9
- 108010038851 tannase Proteins 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 5
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- -1 pectase Proteins 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 4
- 238000001223 reverse osmosis Methods 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 3
- 238000012371 Aseptic Filling Methods 0.000 claims description 2
- 235000007106 Crataegus suborbiculata Nutrition 0.000 claims description 2
- 241000073432 Crataegus suborbiculata Species 0.000 claims description 2
- 235000013202 a hawthorn Nutrition 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 18
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 8
- 238000001556 precipitation Methods 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000005119 centrifugation Methods 0.000 abstract description 4
- 239000000084 colloidal system Substances 0.000 abstract description 4
- 239000002131 composite material Substances 0.000 abstract description 4
- 229920002521 macromolecule Polymers 0.000 abstract description 3
- LOUPRKONTZGTKE-WZBLMQSHSA-N Quinine Chemical compound C([C@H]([C@H](C1)C=C)C2)C[N@@]1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-WZBLMQSHSA-N 0.000 description 14
- 230000000694 effects Effects 0.000 description 9
- 238000003756 stirring Methods 0.000 description 9
- 235000001258 Cinchona calisaya Nutrition 0.000 description 7
- LOUPRKONTZGTKE-UHFFFAOYSA-N cinchonine Natural products C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-UHFFFAOYSA-N 0.000 description 7
- 229960000948 quinine Drugs 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000013049 sediment Substances 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 235000019606 astringent taste Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000013616 tea Nutrition 0.000 description 5
- 241001672694 Citrus reticulata Species 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 235000008504 concentrate Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 238000002834 transmittance Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- NLAWPKPYBMEWIR-SKYQDXIQSA-N (2S)-poncirin Chemical compound C1=CC(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 NLAWPKPYBMEWIR-SKYQDXIQSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 108010004032 Bromelains Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 102000003712 Complement factor B Human genes 0.000 description 1
- 108090000056 Complement factor B Proteins 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- NLAWPKPYBMEWIR-VGQRFNKBSA-N Poncirin Natural products O([C@H]1[C@@H](O)[C@H](O)[C@H](CO)O[C@H]1Oc1cc(O)c2C(=O)C[C@@H](c3ccc(OC)cc3)Oc2c1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](C)O1 NLAWPKPYBMEWIR-VGQRFNKBSA-N 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 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
- 238000000540 analysis of variance Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000019835 bromelain Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000020717 hawthorn extract Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002630 limonoids Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a haw and dried orange peel beverage concentrated juice and a preparation method thereof, wherein the haw and dried orange peel beverage concentrated juice comprises the following components in parts by weight: 30-60 parts of dried orange peel and 300-600 parts of hawthorn, wherein the preparation method comprises the following steps: s1, extracting pericarpium citri reticulatae; s2, extracting haw and dried orange peel; s3, secondary leaching of the hawthorn and dried orange peel; s4, enzymolysis and enzyme deactivation; s5, centrifuging; s6, membrane concentration; s7, sterilizing and packaging. According to the invention, the specific bitter taste of the dried orange peel is rapidly removed by a specific proportion and an extraction method of the hawthorn and the dried orange peel; the prepared hawthorn dried orange peel concentrated juice has good clarity through the processes of composite enzymolysis, centrifugation, membrane concentration, sterilization and the like, and the prepared beverage has good taste and stability so as to achieve the purposes of optimizing the production process, solving the problem of precipitation of the hawthorn beverage and improving the production efficiency and the product quality. The enzymolysis decomposes unstable macromolecules such as partial water-soluble colloid, improves the stability and reduces the membrane blockage.
Description
Technical Field
The invention belongs to the field of food and beverage, and in particular relates to a hawthorn and dried orange peel beverage concentrated juice and a preparation method thereof.
Background
Pericarpium Citri Tangerinae is dried mature pericarp of Citrus reticulata Blanco (Citrus reticulata Blanco) of Rutaceae and its cultivar. Two major classes of bitter substances exist in citrus peel, one class is flavonoid compounds, the main bitter substances of which are naringin, neohesperidin, poncirin and the like, and the other class of compounds is limonoid. The bitter substance makes the dried orange peel bitter and astringent, and restricts the further development of the food application. At present, the bitter and astringent taste of the dried orange peel is covered by another or more food materials both in tea drinking and soup cooking, or the dried orange peel with larger service life is not preferable for preparing the dried orange peel beverage juice.
Fructus crataegi is rich in saccharides, proteins, fats, vitamin C, carotene, starch, malic acid, citric acid, calcium, iron and other substances, has the effects of reducing blood lipid, blood pressure, strengthening heart, resisting arrhythmia and the like, and is also a common material in beverages.
The hawthorn and dried orange peel beverages or teas in the prior art are more.
Chinese patent CN106306208A discloses a production method of dried orange peel and haw tea, which is simpler, and only cleaning, stirring, stewing and airing are carried out on haw and dried orange peel, obviously, the patent can be obtained that bitter taste of dried orange peel is not treated, the taste of tea is affected, and the tea is especially unacceptable for people not used to bitter taste.
Chinese patent CN103385506A discloses a malt, hawthorn and dried orange peel compound fermentation seasoning beverage, which comprises 60-90 parts by weight of malt, hawthorn, dried orange peel and water, 15-25 parts by weight of malt, hawthorn and dried orange peel, 5-15 parts by weight of water: mixing and soaking in a proportion of 1000, heating and boiling, and filtering to obtain juice; adding half of the water into the residue, boiling again, and filtering to obtain juice; mixing the two extractive solutions, and boiling again to obtain extractive solution; cooling the boiled extractive solution to 30-35deg.C, adding 0.5-1% by weight of beer active dry yeast, controlling the temperature to 30-35deg.C, and fermenting for 2-12 hr; boiling the extract for 30 minutes after fermentation, and sterilizing the extract at high temperature; obtaining malt, hawthorn and dried orange peel composite fermentation seasoning beverage raw pulp. The specific method described therein is not a simple and effective treatment for the bitter taste of dried orange peel.
The concentrated juice of haw and dried orange peel is used as the main raw material of haw and dried orange peel beverage, after the dried orange peel and haw are extracted, the method in reference industry is adopted, chitosan is adopted to clarify the extracting solution, impurities are removed, and the concentrated juice is finally prepared through centrifugation, filtration, membrane concentration, sterilization and filling. In the existing production process, the problems of difficult dissolution of chitosan, long time of filtered liquid, difficult cleaning caused by colloid adhesion and the like occur, meanwhile, after a period of time, a small part of visible sediment exists after the finished product of the haw dried orange peel concentrated juice is prepared into a beverage, the sediment can be dispersed after shaking uniformly, although the sediment is in an acceptable range, the quality risk is not negligible, and the problem that the clarity of the haw dried orange peel concentrated juice is insufficient is found after the reason is analyzed.
The plant raw material beverage is prepared into concentrated juice by adopting technologies such as raw material extraction, membrane concentration and the like, and is used for preparing finished beverage products, so that the problems of seasonality, transportation cost and the like of the raw materials are solved, and the plant raw material beverage has application in the beverage industry. However, because the plant raw material has complex components, if the extracting solution is not treated, the concentrated juice is easy to precipitate, and the reverse osmosis membrane is easy to be blocked, so that the service life of the membrane is shortened.
Disclosure of Invention
In view of the technical problems, the invention provides a haw and dried orange peel beverage concentrated juice and a preparation method thereof, which can solve the problems in the prior art.
In order to solve the technical problems, the technical scheme of the invention is as follows:
The preparation method of the hawthorn and dried orange peel beverage concentrated juice comprises the following components in parts by weight: 30-60 parts of dried orange peel and 300-600 parts of hawthorn;
the preparation method comprises the following steps:
s1, extracting dried orange peel: putting pericarpium Citri Tangerinae into an extraction tank, adding water into the extraction tank, heating, and extracting;
S2, extracting haw and dried orange peel: adding water into the extraction tank; adding water, and adding fructus crataegi into an extraction tank; continuously supplementing water into the extraction tank; heating and extracting; after the extraction timing is finished, the filtered immersion liquid enters a secondary extraction liquid storage tank for temporary storage;
S3, secondary leaching of haw and dried orange peel: adding water into the extraction tank, heating, and extracting; after the extraction timing is finished, the filtered immersion liquid enters a secondary extraction liquid storage tank and is stored together with the immersion liquid obtained in the step S2;
s4, enzymolysis: pumping the soaking liquid in the secondary extracting liquid storage tank into an extracting tank for standby, adding water for cooling, adjusting pH value and temperature, adding enzyme, maintaining temperature and circularly stirring; heating and inactivating enzyme;
S5, centrifuging: after enzyme deactivation, carrying out centrifugal treatment;
s6, membrane concentration: concentrating the centrifuged haw dried orange peel extract by a membrane;
s7, sterilizing and packaging: UHT sterilization is carried out on the concentrated solution, and the sterilized concentrated solution is filled and stored in a sterile way.
The step S1 is as follows: putting pericarpium Citri Tangerinae into an extraction tank, adding RO water at 95deg.C or higher into the extraction tank, and adding water amount of 30 times or more of the weight of pericarpium Citri Tangerinae; starting a single-tank circulation after water addition is finished, and heating the feed liquid; when the temperature reaches 98-100 ℃, starting timing, and keeping 98-100 ℃ for 60min of extraction.
The step S2 is as follows: adding normal-temperature RO water or dialysis water into an extraction tank, wherein the water addition amount is 3500L; after the water addition is finished, the hawthorn is put into an extraction tank, and water is continuously added into the extraction tank until the water addition amount is 10 times of the weight of the hawthorn; starting single-tank circulation, heating to raise the temperature, starting timing when the temperature reaches 60 ℃, closing the circulation, and extracting for 60 minutes; after the extraction is finished, the obtained immersion liquid is filtered by a bag filter with 80 meshes to 160 meshes and then enters a secondary extraction liquid storage tank for temporary storage.
The step S3 is as follows: adding RO water or dialysis water into the extraction tank, wherein the water addition amount is 6-8 times of the feeding weight; starting a single-tank circulation after the water addition is finished, heating and raising the temperature to 60 ℃, starting timing when the temperature reaches 60 ℃, and extracting for 60min; and after the extraction timing is finished, filtering the obtained immersion liquid by a 80-160-mesh bag filter, and then, feeding the immersion liquid into a secondary extraction liquid storage tank to be combined with the immersion liquid obtained in the step S2 for storage.
The step S4 is as follows: pumping the soaking solution in the secondary extractive solution storage tank into a stand-by extraction tank, and cooling with RO water at normal temperature to 40-50deg.C; naOH is added to adjust the pH value of the feed liquid to be 4.5-4.7; adding enzymolysis agent, adding enzyme at concentration of 0.1-0.15g/L, maintaining at 40-50deg.C, circulating for 4 hr, heating to 85+ -5deg.C, and inactivating enzyme for 15min.
In the step S4, the enzymolysis agent is one or more of tannase, pectase, cellulase or papain, and the concentration of each enzymolysis agent is 0.1-0.15g/L.
The step S5 is as follows: after enzyme deactivation, the feed liquid is cooled to 20 ℃ by a heat exchange plate, and then centrifugal treatment is carried out by adopting a centrifugal machine with the rotating speed of 5000r/min and the flow rate of 2.5-5 tons/h.
In the step S6, three-stage continuous reverse osmosis membranes are adopted for membrane concentration, each stage is provided with 6 membrane shells, 4 membrane elements are arranged in each membrane shell, 24 membrane elements are arranged in each stage, and the working pressure of each stage is 10-30Bar.
In the step S7, the UHT sterilization temperature is 136-140 ℃, and the sterilization time is controlled to be 36S; the temperature of the aseptic cavity of the aseptic filling head is more than or equal to 96 ℃.
The invention also provides the concentrated juice of the haw and dried orange peel beverage prepared by the preparation method.
The invention has the following technical effects:
The haw and dried orange peel plant beverage provided by the invention is rich in nutrition, has the health care effects of stimulating appetite, strengthening spleen and improving intestines and stomach, and has the effect of prolonging the shelf life by the combined use of haw and dried orange peel while increasing the flavor of food, and the shelf life is longer than 12 months. The formula and the process of the hawthorn and the dried orange peel are fumbly tested through a large number of experiments, and the specific bitter taste of the dried orange peel is removed rapidly through the specific proportion and the extraction method of the hawthorn and the dried orange peel; the problems of turbidity rise, precipitation, color deepening and the like of the prior art after being placed for a period of time are solved through the processes of composite enzymolysis, centrifugation, membrane concentration, sterilization and the like, the obtained concentrated juice of the haw and dried orange peel has good clarity (no precipitation or only little precipitation at first), and the prepared beverage has good taste and stability so as to achieve the purposes of optimizing the production process, solving the problem of precipitation of the haw beverage and improving the production efficiency and the product quality. The enzymolysis decomposes unstable macromolecules such as partial water-soluble colloid, improves the stability and reduces the membrane blockage.
Detailed Description
Embodiments of the present invention are described in further detail below.
Example 1
The hawthorn and dried orange peel beverage concentrated juice is prepared by the following steps of: 45 parts of dried orange peel and 450 parts of hawthorn.
The preparation method comprises the following steps:
S1, extracting dried orange peel: putting the weighed dried orange peel into an extraction tank, adding RO water with the temperature of more than 95 ℃ into the extraction tank, wherein the water adding amount is at least 30 times of the dried orange peel feeding amount; starting a single-tank circulation after water addition is finished, and heating the feed liquid by a tubular heater; when the temperature reaches 98 ℃, starting timing, and keeping 98-100 ℃ for 60min of extraction.
S2, extracting haw and dried orange peel: adding normal-temperature RO water or dialysis water into an extraction tank after the timing of the tangerine peel leaching is finished, wherein the water adding amount is 20 times of the weight of the tangerine peel; after the water addition is finished, putting the weighed hawthorn into an extraction tank; continuously supplementing water to the extraction tank until the water adding amount is 10 times of the weight of the hawthorn; starting single-tank circulation, heating by a tubular heater feed liquid, starting timing when the temperature reaches 60 ℃, closing the circulation, and extracting for 60min; after the extraction timing is finished, filtering the first extract by a 80-160 mesh bag filter, and then entering a secondary extract storage tank for temporary storage.
S3, secondary leaching of haw and dried orange peel: adding RO water or dialysis water into the extraction tank, wherein the water addition amount is 6-8 times of the feeding amount; starting single-tank circulation after the water adding amount is finished, heating the feed liquid by a tubular heater, starting timing when the temperature reaches 60 ℃, and extracting for 60min; and after the extraction timing is finished, filtering the second extract by a bag filter with 80-160 meshes, and then, feeding the second extract into a secondary extract storage tank to be combined with the first extract for storage.
S4, enzymolysis: adding the combined extracting solution into extracting tanks for later use, evenly distributing the feed liquid amount of each tank according to the total amount of the extracting solution and the number of the extracting tanks for later use, and then adding a proper amount of normal-temperature RO water for cooling to 40-50 ℃; adding a proper amount of NaOH into each tank to adjust the pH value of the feed liquid, wherein the pH range after adjustment is 4.5-4.7;
s5, respectively adding tannase, pectase, cellulase and papain into each tank after the pH value is stable, wherein the adding concentration of each enzyme is 0.1g/L, the enzymolysis temperature is kept at 40 ℃, and the circulation is carried out for 3 hours, and filtering is carried out.
And S6, heating the feed liquid by a tubular heater to raise the temperature to 85+/-5 ℃, and inactivating enzyme for 15min.
S7, centrifuging: after enzyme deactivation, the feed liquid is cooled to 20 ℃ through a heat exchange plate, centrifugal treatment is carried out, the flow rate of the centrifugal machine is 2.5-5 tons/h, and 5000 r/min.
S8, membrane concentration: and (3) carrying out membrane concentration (three-stage continuous reverse osmosis membranes, wherein each stage is provided with 6 membrane shells, 4 membrane elements are arranged in each membrane shell, 24 membrane elements are arranged in each stage, and the working pressure of each stage is 10-30 Bar).
S9, sterilizing and packaging: UHT sterilization is carried out on the concentrated solution, the sterilization temperature is 136-140 ℃, the concentrated solution is packaged and stored in a 20L sterile bag after 36s sterilization, and the temperature of a sterile cavity of a filling head is more than or equal to 96 ℃.
The invention also discloses a haw and dried orange peel beverage concentrated juice which is prepared by adopting the method.
Example 2
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, adding diatomite into each tank according to the proportion of 0.1g/L, stirring for 3 hours, keeping the temperature at 40 ℃, and filtering.
Example 3
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, adding tannase into the haw and dried orange peel extracting solution according to the proportion of 0.1g/L, stirring for 3 hours, maintaining the temperature at 40 ℃ and filtering.
Example 4
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, pectase is respectively added into the haw and dried orange peel extracting solution according to the proportion of 0.1g/L in each pot, and the mixture is stirred for 3 hours, kept at the temperature of 40 ℃ and filtered.
Example 5
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, respectively adding cellulase into the haw pericarpium citri reticulatae extracting solution according to the proportion of 0.1g/L in each tank, stirring for 3 hours, maintaining the temperature at 40 ℃, and filtering.
Example 6
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, adding tannase and pectase into the haw and dried orange peel extracting solution according to the proportion of 0.1g/L, stirring for 3 hours, maintaining the temperature at 40 ℃ and filtering.
Example 7
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, adding tannase, pectase and cellulase into the haw and dried orange peel extracting solution according to the proportion of 0.1g/L, stirring for 3 hours, maintaining the temperature at 40 ℃ and filtering.
Example 8
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, adding tannase, pectase, cellulase and bromelain into the haw pericarpium Citri Tangerinae extract at a ratio of 0.1g/L, stirring for 3 hr, maintaining the temperature at 40deg.C, and filtering.
After the extract was treated in the above manner, the transmittance at 720nm was measured, and the results were as follows:
The results show that the light transmittance of the extract obtained after the enzymolysis treatment of tannase, pectase, cellulose and papain in embodiment 1 of the application is the highest, and the method is selected to treat the haw pericarpium citri reticulatae extract.
In order to further optimize the enzymolysis conditions and improve the clarity and stability of the concentrated juice, a large number of tests are used for screening proper enzyme addition amount, PH, enzymolysis temperature and enzymolysis cycle time, and an ultraviolet spectrophotometry is adopted, so that the light transmittance of the treated extracting solution at 720nm is used as an index.
The test was carried out using the conditions given in example 1, and the addition concentrations of each of tannase, pectinase, cellulase and papain in step S5, pH, enzymatic hydrolysis temperature and enzymatic hydrolysis cycle time were selected as variables, and are specified in the following table.
Corresponding experiments were performed and analyzed according to the table above. According to visual analysis, the influence of all factors is that the size order is A > B > D > C, namely the optimal combination is that the addition amount is 0.1g/L, PH 4.0.0, the temperature is 50 ℃ and the time is 5 hours.
And in combination with the analysis of variance, the addition amount of the factor A has a significant effect on the result (P is less than 0.05), and the factor B, C, D has no significant effect. The treatment time is 4 hours and 5 hours without obvious difference. The optimal process is that the addition amount of various enzymes is 0.1g/L, PH 4.0.0, the enzymolysis temperature is 40-50 ℃ and the enzymolysis time is 4 hours according to the actual production requirements.
According to the above preferred enzymolysis process, 3 batches of verification are carried out, and the accelerated stability test of the finished beverage product for 6 months is carried out, wherein no obvious precipitate is found.
Evaluation of bitterness value
The bitter taste values of the haw dried orange peel concentrate (sample a) obtained in example 1 and the concentrate (sample B) obtained in comparative example 1 were compared by means of a taste evaluation method. The sample specifically preparation method comprises the following steps:
the haw dried orange peel beverage concentrate prepared in example 1 was used as sample a.
The process adopted in comparative example 1 was substantially identical to that of example 1 except that steps S1 to S3 were changed to:
S1, extracting dried orange peel: putting the weighed dried orange peel into an extraction tank, adding RO water with the temperature of more than 95 ℃ into the extraction tank, wherein the water adding amount is at least 30 times of the dried orange peel feeding amount; starting a single-tank circulation after water addition is finished, and heating the feed liquid by a tubular heater; when the temperature reaches 98 ℃, starting timing, and keeping 98-100 ℃ for 60min of extraction. Adding normal temperature RO water or dialysis water into the extraction tank until the water addition amount is 10 times of the weight of the hawthorn; starting single-tank circulation, heating by a tubular heater feed liquid, starting timing when the temperature reaches 60 ℃, closing the circulation, and extracting for 60min; after the extraction timing is finished, filtering the first extract by a 80-160 mesh bag filter, and then entering a secondary extract storage tank for temporary storage. Adding RO water or dialysis water into the extraction tank, wherein the water content is 6-8 times of the fructus crataegi amount; starting single-tank circulation after the water adding amount is finished, heating the feed liquid by a tubular heater, starting timing when the temperature reaches 60 ℃, and extracting for 60min; and after the extraction timing is finished, filtering the second extract by a 80-160 mesh bag filter, and then feeding the second extract into a second extract storage tank to be combined with the first extract for storage, thus obtaining the dried orange peel extract.
S2, extracting hawthorn: putting the weighed hawthorn into an extraction tank, and adding water into the extraction tank until the water adding amount is 10 times of the weight of the hawthorn; starting single-tank circulation, heating by a tubular heater feed liquid, starting timing when the temperature reaches 60 ℃, closing the circulation, and extracting for 60min; after the extraction timing is finished, filtering the first extract by a 80-160 mesh bag filter, and then entering a secondary extract storage tank for temporary storage. Adding RO water or dialysis water into the extraction tank, wherein the water addition amount is 6-8 times of the feeding amount; starting single-tank circulation after the water adding amount is finished, heating the feed liquid by a tubular heater, starting timing when the temperature reaches 60 ℃, and extracting for 60min; and after the extraction timing is finished, filtering the second extract by a bag filter with 80-160 meshes, and then feeding the filtered second extract into a second extract storage tank to be combined with the first extract for storage, thus obtaining the hawthorn extract.
S3, combining the extracting solutions: concentrating pericarpium Citri Tangerinae extractive solution to 5 times of fructus crataegi by membrane, concentrating fructus crataegi extractive solution to 10 times of fructus crataegi by membrane, mixing the extractive solutions, and stirring to obtain fructus crataegi pericarpium Citri Tangerinae extractive solution.
The assessment method comprises the following steps: quinine is used as a reference substance, and the concentration c=3× -6 mol/L is set as the lower limit. Since the bitterness hardly increases when the quinine concentration reaches 32c, 32c is set as the upper limit. The bitterness value increases as the quinine concentration increases doubly between c and 32c, whereby a bitterness value evaluation criterion is set.
| Quinine concentration | c | 2c | 4c | 8c | 16c | 32c |
| Description of bitter taste | No bitter and astringent taste | Slightly bitter and astringent | Moderate bitter and astringent taste | Is bitter and astringent | Bitter and astringent taste | Is very bitter and astringent |
| Score value | 0 | 1 | 2 | 3 | 4 | 5 |
The sensory panel consisted of 20 people. Panelists compared with sample A, B in order of low quinine concentration to select quinine solution with the bitter taste closest to the evaluation liquid and record scores according to the table. Panellists rinsed their mouths with distilled water before the start of the assessment, and the results of the assessment are shown in the following table, with a prior art haw dried orange peel concentrate assessment solution (sample A, B diluted to a solution at a rate of 1g dry matter per 100 ml) and then tasting quinine solution, with distilled water for each switch of samples.
* Comparing every two times, P is less than 0.01
From the sensory evaluation result, the bitter and astringent taste of the hawthorn and dried orange peel concentrated solution prepared by the method is obviously reduced, and the sensory evaluation effect is better.
The haw and dried orange peel plant beverage provided by the invention is rich in nutrition, has the health care effects of stimulating appetite, strengthening spleen and improving intestines and stomach, and has the effect of prolonging the shelf life by the combined use of haw and dried orange peel while increasing the flavor of food, and the shelf life is longer than 12 months. The formula and the process of the hawthorn and the dried orange peel are fumbly tested through a large number of experiments, and the specific bitter taste of the dried orange peel is removed rapidly through the specific proportion and the extraction method of the hawthorn and the dried orange peel; the prepared hawthorn dried orange peel concentrated juice has good clarity (no sediment or only little sediment at first) through the processes of composite enzymolysis, centrifugation, membrane concentration, sterilization and the like, and the prepared beverage has good taste and stability so as to achieve the purposes of optimizing the production process, solving the problem of sediment of the hawthorn beverage and improving the production efficiency and the product quality. The enzymolysis decomposes unstable macromolecules such as partial water-soluble colloid, improves the stability and reduces the membrane blockage.
Finally, it should be noted that: the foregoing description is only illustrative of the preferred embodiments of the present invention, and although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described, or equivalents may be substituted for elements thereof, and any modifications, equivalents, improvements or changes may be made without departing from the spirit and principles of the present invention.
Claims (5)
1. A preparation method of a hawthorn and dried orange peel beverage concentrated juice is characterized by comprising the following steps: the haw and dried orange peel beverage concentrated juice comprises the following components in parts by weight: 30-60 parts of dried orange peel and 300-600 parts of hawthorn;
the preparation method comprises the following steps:
S1, extracting dried orange peel: putting dried orange peel into an extraction tank, adding RO water with the temperature of more than 95 ℃ into the extraction tank, wherein the water adding amount is 30 times of the weight of the dried orange peel, starting a single-tank circulation after the water adding is finished, and heating feed liquid; starting timing when the temperature reaches 98-100 ℃, and keeping the temperature of 98-100 ℃ for 60min;
S2, extracting haw and dried orange peel: adding normal-temperature RO water or dialysis water into an extraction tank, wherein the water adding amount is 20 times of the weight of the dried orange peel; after the water addition is finished, the hawthorn is put into an extraction tank, and water is continuously added into the extraction tank until the water addition amount is 10 times of the weight of the hawthorn; starting single-tank circulation, heating to raise the temperature, starting timing when the temperature reaches 60 ℃, closing the circulation, and extracting for 60 minutes; filtering the obtained immersion liquid by a bag filter with 80-160 meshes after the extraction is finished, and then temporarily storing the immersion liquid in a secondary extraction liquid storage tank;
S3, secondary leaching of haw and dried orange peel: adding RO water or dialysis water into the extraction tank, wherein the water addition amount is 6-8 times of the feeding weight; starting a single-tank circulation after water addition is finished, heating and raising the temperature to 60 ℃, starting timing when the temperature reaches 60 ℃, and extracting for 60min; after the extraction timing is finished, filtering the obtained immersion liquid by a bag filter with 80-160 meshes, and then entering a secondary extraction liquid storage tank to be combined with the immersion liquid obtained in the step S2 for storage;
S4, enzymolysis: pumping the immersion liquid in the secondary extracting liquid storage tank into an extracting tank for standby, and cooling with RO water at normal temperature to 40-50 ℃; naOH is added to adjust the pH value of the feed liquid to be 4.5-4.7; adding an enzymolysis agent, wherein the addition concentration of each enzyme is 0.1-0.15 g/L, maintaining the temperature at 40-50 ℃, circulating for 4 hours, heating to 85+/-5 ℃, and inactivating enzymes for 15 minutes, wherein the enzymolysis agent is one or more of tannase, pectase, cellulase or papain;
S5, centrifuging: after enzyme deactivation, carrying out centrifugal treatment;
s6, membrane concentration: concentrating the centrifuged haw dried orange peel extract by a membrane;
s7, sterilizing and packaging: UHT sterilization is carried out on the concentrated solution, and the sterilized concentrated solution is filled and stored in a sterile way.
2. The method for preparing the concentrated juice of the hawthorn and dried orange peel beverage as claimed in claim 1, which is characterized in that:
the step S5 is as follows: after enzyme deactivation, cooling the feed liquid to 20 ℃ through a heat exchange plate, and then adopting a centrifugal machine with the rotating speed of 5000r/min and the flow rate of 2.5-5 tons/h to carry out centrifugal treatment.
3. The method for preparing the concentrated juice of the hawthorn and dried orange peel beverage as claimed in claim 1, which is characterized in that:
in the step S6, three-stage continuous reverse osmosis membranes are adopted for membrane concentration, each stage is provided with 6 membrane shells, 4 membrane elements are installed in each membrane shell, the total number of each stage is 24 membrane elements, and the working pressure of each stage is 10-30Bar.
4. The method for preparing the hawthorn and dried orange peel beverage concentrated juice according to claim 1, which is characterized in that:
In the step S7, the UHT sterilization temperature is 136-140 ℃, and the sterilization time is controlled to be 36S; the temperature of the aseptic cavity of the aseptic filling head is more than or equal to 96 ℃.
5. A concentrated juice of fructus crataegi and pericarpium Citri Tangerinae beverage prepared by the method of any one of claims 1-4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211297382.XA CN115644328B (en) | 2022-10-21 | 2022-10-21 | Hawthorn and dried orange peel beverage concentrated juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211297382.XA CN115644328B (en) | 2022-10-21 | 2022-10-21 | Hawthorn and dried orange peel beverage concentrated juice and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115644328A CN115644328A (en) | 2023-01-31 |
| CN115644328B true CN115644328B (en) | 2024-04-23 |
Family
ID=84989123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211297382.XA Active CN115644328B (en) | 2022-10-21 | 2022-10-21 | Hawthorn and dried orange peel beverage concentrated juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115644328B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494279A (en) * | 2013-09-09 | 2014-01-08 | 北京民润康食品技术开发有限公司 | Clear sugar-free fagopyrumtataricum beverage and preparation method thereof |
| CN104000259A (en) * | 2014-06-19 | 2014-08-27 | 河北栗源食品有限公司 | Method for processing novel haw juice beverage |
| CN106036268A (en) * | 2016-05-27 | 2016-10-26 | 深圳市东鹏饮料实业有限公司 | Method for making dried orange peel beverage through composite enzymolysis of dried orange peel |
| CN109566945A (en) * | 2019-01-22 | 2019-04-05 | 广东新宝堂生物科技有限公司 | A kind of preparation method of Xinhui tangerine peel enzyme beverage |
| CN110179022A (en) * | 2019-07-01 | 2019-08-30 | 承德神栗食品股份有限公司 | A kind of preparation method of hawthorn fruit drink |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104922550A (en) * | 2015-06-29 | 2015-09-23 | 无限极（中国）有限公司 | Traditional Chinese medicine combination and application thereof |
-
2022
- 2022-10-21 CN CN202211297382.XA patent/CN115644328B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494279A (en) * | 2013-09-09 | 2014-01-08 | 北京民润康食品技术开发有限公司 | Clear sugar-free fagopyrumtataricum beverage and preparation method thereof |
| CN104000259A (en) * | 2014-06-19 | 2014-08-27 | 河北栗源食品有限公司 | Method for processing novel haw juice beverage |
| CN106036268A (en) * | 2016-05-27 | 2016-10-26 | 深圳市东鹏饮料实业有限公司 | Method for making dried orange peel beverage through composite enzymolysis of dried orange peel |
| CN109566945A (en) * | 2019-01-22 | 2019-04-05 | 广东新宝堂生物科技有限公司 | A kind of preparation method of Xinhui tangerine peel enzyme beverage |
| CN110179022A (en) * | 2019-07-01 | 2019-08-30 | 承德神栗食品股份有限公司 | A kind of preparation method of hawthorn fruit drink |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115644328A (en) | 2023-01-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2162484C1 (en) | Method of kvass production | |
| CN108823016A (en) | A kind of fresh rose flower beer brewing technique | |
| CN102048167B (en) | Additive of radiation-resistant functional beverage, and additive-containing barley green milk wine and tea beverage | |
| CN102415458A (en) | Asparagus green tea drink and preparation method thereof | |
| CN100396765C (en) | Technique for producing fruit wine by using shaddock as raw material | |
| CN105167036B (en) | A kind of pomegranate juice and preparation method thereof | |
| CN107057984A (en) | A kind of preparation method of the morat rich in mulberries polysaccharide | |
| CN107164205B (en) | Brewing method of cherry tomato vinegar | |
| CN113881539B (en) | Lycium barbarum juice wine and preparation method thereof | |
| KR100336647B1 (en) | The fermented drink of raw grains and the manufacturing method thereof | |
| CN106635612A (en) | Rice wine beverage injected with nitrogen and carbon dioxide and preparation method of rice wine beverage | |
| CN115644328B (en) | Hawthorn and dried orange peel beverage concentrated juice and preparation method thereof | |
| CN102696768A (en) | Health-care brown rice syrup beverage and preparation method thereof | |
| WO1999047636A2 (en) | Improved method and apparatus for processing a preparation | |
| CN102499405B (en) | Preparation method for asparagus compound cereal fermentation type functional beverage | |
| CN112493383A (en) | Hawthorn beverage rich in alpha-linolenic acid and maslinic acid and preparation method thereof | |
| CN107201300A (en) | A kind of Chinese chestnut red date fruit vinegar and preparation method thereof | |
| CN106562199A (en) | Preparation method of combined quinoa nut, spirulin and lactalbumin instant powder and beverage | |
| CN110734832B (en) | Composite fruit wine and preparation method thereof | |
| CN101138415A (en) | Green bean juice, green bean tea beverage and method of manufacturing the same | |
| JPS63258554A (en) | Clear ginger solution and production thereof | |
| CN108841525B (en) | Preparation method of green tea wine | |
| CN106417755A (en) | Production method of Tibetan tea beverage | |
| CN109198328B (en) | Potentilla anserina juice beverage and production process thereof | |
| CN109527105A (en) | A kind of preparation method of the sterile soya-bean milk of green and its soya-bean milk of preparation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |