CN115720973A

CN115720973A - Whole-fruit Chinese wolfberry fresh fruit puree and preparation method and application thereof

Info

Publication number: CN115720973A
Application number: CN202211456838.2A
Authority: CN
Inventors: 袁永红; 李亚萍; 王占全
Original assignee: Ningxia Hongguo Biotechnology Co ltd
Current assignee: Ningxia Hongguo Biotechnology Co ltd
Priority date: 2022-11-21
Filing date: 2022-11-21
Publication date: 2023-03-03

Abstract

The invention discloses a preparation method of whole-fruit Chinese wolfberry fresh fruit puree, which specifically comprises the following steps: cleaning fresh fruits; (2) crushing and grinding; (3) homogenizing under high pressure; (4) superfine grinding; (5) adjusting the pH value and protecting the color; (6) ultra-high temperature instant sterilization. The preparation method is applied to the production of the whole-fruit wolfberry fresh fruit primary pulp, can realize the full utilization of wolfberry fresh fruits, has good color and flavor, realizes the full reservation of wolfberry nutrition, and does not discharge waste in the production process.

Description

Whole-fruit Chinese wolfberry fresh fruit raw pulp and preparation method and application thereof

Technical Field

The invention relates to the technical field of wolfberry processing, in particular to whole wolfberry fresh fruit puree and a preparation method and application thereof.

Background

Medlar is a traditional and commonly used Chinese medicine, which is listed as the top grade in Shen nong's herbal Jing. Compendium of materia medica means tonifying kidney, moistening lung, producing sperm and benefiting qi. The Shenghui Fang carries fructus Lycii wine to tonify deficiency, strengthen tendons and bones, improve color and strengthen body constitution. Meanwhile, the medlar is a medicinal and edible food material approved by Ministry of health, and has extremely high medicinal value and unique health care effect.

With the development of the major health industry, the instant food product with good flavor and high nutritional value becomes the mainstream. However, 90% of the medlar in the market is sold in a dry fruit form, and the types of deep processing products are few, so that the development of the medlar industry and the development of medlar products are greatly limited. Therefore, by developing the raw pulp series products of the fresh wolfberry fruit, the fresh wolfberry fruit and the like can be better utilized, the waste of resources is avoided, functional components such as wolfberry polysaccharide, betaine and the like in the wolfberry fruit can be reserved to the greatest extent, and the pursuit of consumers to the concept of nature, health and green is met.

However, in the existing market, non-medlar dry fruit products are mainly beverages, and need to be centrifuged to remove dregs in the processing process so as to achieve fine taste, but the dregs can lose a large amount of nutrient substances, so that raw material waste is caused, and meanwhile, the environmental pollution caused by waste dregs needs to be treated, and the cost is high. So far, no whole wolfberry fresh fruit puree product is seen.

Therefore, how to prepare the fresh wolfberry fruit pulp capable of better and comprehensively preserving the nutrients in the fresh wolfberry fruit is an urgent problem to be solved by the technical personnel in the field.

Disclosure of Invention

In view of this, the present invention aims to provide a whole-fruit lycium barbarum fresh fruit puree, a preparation method thereof and an application thereof, so as to solve the defects in the prior art. The preparation method is applied to the production of the whole-fruit fresh wolfberry fruit puree, can realize the full utilization of the fresh wolfberry fruit, has good color and flavor, realizes the full reservation of the wolfberry nutrition, and does not discharge waste in the production process.

In order to achieve the purpose, the invention adopts the following technical scheme:

a preparation method of whole-fruit medlar fresh fruit puree is characterized by comprising the following steps:

(1) Fresh fruit cleaning

Selecting fully mature, disease and pest free, mildew free and damage free fresh wolfberry fruits, sequentially washing with flowing water, washing with tap water and purified water in a surfing and spraying manner, and draining to obtain cleaned fresh wolfberry fruits;

(2) Crushing and grinding

Crushing the cleaned fresh wolfberry fruits, grinding to obtain colloidal juice, and uniformly mixing to obtain wolfberry fruit pulp;

(3) High pressure homogenization

Carrying out high-pressure homogenization treatment on the Chinese wolfberry fruit pulp to obtain high-pressure homogenized Chinese wolfberry fruit pulp;

(4) Micronizing

Carrying out superfine grinding treatment on the high-pressure homogenized Chinese wolfberry fruit pulp to obtain superfine ground Chinese wolfberry fruit pulp;

(5) Regulating pH value and protecting color

Adding citric acid into the superfine crushed Chinese wolfberry fruit pulp to obtain acidified Chinese wolfberry fruit pulp;

(6) Ultra-high temperature instant sterilization

And (3) carrying out ultrahigh-temperature instantaneous sterilization treatment on the acidified wolfberry fruit pulp, cooling, carrying out aseptic filling, and sealing to obtain the fresh wolfberry fruit pulp.

Further, in the step (1), the equipment for surfing, spraying and cleaning tap water is a first-stage fruit washing machine; the equipment for washing the purified water by surfing and spraying is a secondary fruit washing machine.

Further, in the step (2), the crushing device is a crusher; the grinding equipment is a colloid mill; the grain diameter D90 of the medlar pulp is less than 160 μm.

Further, in the step (3), the high-pressure homogenizing device is a homogenizer, and the pressure is 30-80MPa, preferably 30-50MPa; the grain diameter D90 of the high-pressure homogenized Chinese wolfberry fruit pulp is less than 120 mu m.

Further, in the step (4), the superfine grinding treatment equipment is a high-pressure superfine grinding homogenizer, and the pressure is 50-160MPa, preferably 90-120MPa; the particle diameter D90 of the ultra-micro crushed medlar pulp is less than 100 μm.

The beneficial effects of adopting above-mentioned further technical scheme lie in, through broken grinding, high pressure homogeneity and superfine grinding, can make the matrimony vine fruit pulp refine more, make the even intermix of material ability to make the system more stable, avoid the formation of a large amount of precipitations, can improve the human absorption utilization degree to the matrimony vine nutrient simultaneously.

Furthermore, the high-pressure superfine grinding homogenizer consists of a high-pressure power system and a high-pressure nozzle; the inner sleeve of the high-pressure nozzle is internally provided with three same template combinations, each template combination is formed by overlapping four template components, and the four template components are provided with different types of material through holes.

Adopt above-mentioned further technical scheme's beneficial effect to lie in, when the material passes through high pressure nozzle through the high pressure pump conveying, through every template combination, can produce target plate formula jet-flow many times and smash with the clash type, produce effects such as shearing, collision, hole, vortex to the material, be equivalent to once the feeding can produce many times smash and refine, homogeneity and emulsification effect, smash the effect better.

Further, in the step (5), the mass fraction of the citric acid is 0.1-0.2%, and the pH value is adjusted to 3.5-4.5; simultaneously adding 0.1-0.2% of vitamin C by mass, and stirring and mixing uniformly.

The further technical scheme has the advantages that after the citric acid is added, the sterilization process can better kill microorganisms in the Chinese wolfberry fruit pulp under certain acidic conditions, and the oxidation browning of the Chinese wolfberry fruit pulp can be prevented under certain acidic conditions; meanwhile, the addition of vitamin C can better reduce the oxidation browning phenomenon generated during the ultrahigh-temperature instantaneous sterilization treatment of the medlar pulp.

Further, in the step (6), the ultrahigh-temperature instantaneous sterilizer is adopted as the ultrahigh-temperature instantaneous sterilization equipment, the temperature is 120-130 ℃, and the time is 15-30s; the cooling equipment is a plate heat exchanger, and the temperature is 40 ℃.

The beneficial effect of adopting the further technical scheme lies in that after the ultrahigh temperature instantaneous sterilization treatment, not only the nutrient components in the medlar fruit pulp can not be damaged excessively, but also the heat-resistant microbial bacteria can be effectively killed, and the nutrients in the fresh medlar fruits can be well preserved.

The invention also discloses the whole-fruit Chinese wolfberry fresh fruit primary pulp prepared by the preparation method.

The invention also discloses application of the whole-fruit medlar fresh fruit puree prepared by the preparation method in preparation of foods, beverages and cosmetics.

The beneficial effects of the further technical scheme are that the whole-fruit medlar fresh fruit protoplasm is applied to the preparation of foods and beverages, so that the medicine and food dual-purpose function of the whole-fruit medlar fresh fruit protoplasm can be effectively exerted; the whole wolfberry fresh fruit puree can be applied to the preparation of cosmetics, and can effectively play the roles of oxidation resistance and aging resistance.

According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:

1. through years of research, the inventor discovers that the raw material of the whole medlar is crushed and pulped and then is processed by a special high-pressure superfine crushing homogenizer to obtain the raw pulp of the whole medlar, after ultrahigh-temperature instantaneous sterilization and aseptic canning, the raw pulp of the whole medlar is stored at normal temperature without adding any emulsion stabilizer, the product state is very stable, no layering phenomenon exists, the quality guarantee period reaches more than 12 months, and the product is evaluated by the sensory evaluation of people, has good flavor and fine and smooth taste.

The special high-pressure ultramicro-crushing homogenizer is a novel technology that fluid containing insoluble materials rapidly passes through a specially designed narrow microchannel crusher (the inner diameter of a channel is 100-1000 mu m) by utilizing high pressure (generally more than 50 MPa), the fluid forms a complex turbulent flow state in the microchannel crusher, and insoluble material particles in the fluid collide and rub with each other in the turbulent flow field to be crushed, and the particle size of the insoluble materials can be greatly reduced by the crushing technology, so that the particle size D90 of solid particles is less than 100 mu m.

2. According to the method, fresh fruits are cleaned, crushed and ground, homogenized under high pressure, superfine ground, pH value adjusted, color protected, and sterilized instantly at ultrahigh temperature, so that the fresh wolfberry peel and residue can be well fused without specially separating the fresh wolfberry peel and residue, and the problem of loss of part of fat-soluble and water-soluble nutrient elements in the existing preparation process of the wolfberry puree is effectively solved; meanwhile, the invention can better preserve all nutrients of the fresh whole medlar and simultaneously ensure that the color, the taste and the like of the medlar pulp are not influenced.

Drawings

FIG. 1 is a graph showing the particle size distribution of solid particles in the pulp of Lycium barbarum fruit after being ground by the colloid mill of example 1;

FIG. 2 is a graph showing the particle size distribution of solid particles in the pulp of Lycium barbarum fruit obtained by homogenizing at 50MPa in example 1;

FIG. 3 is a graph showing the distribution of the particle size of solid particles in Lycium chinense Mill pulp after 110MPa high pressure micronization and homogenization in example 1.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the following embodiment, the high-pressure ultrafine grinding homogenizer consists of a high-pressure power system and a high-pressure nozzle; the inner sleeve of the high-pressure nozzle is internally provided with three same template combinations, each template combination is formed by overlapping four template components, and the four template components are provided with different types of material through holes.

Example 1

The preparation method of the whole wolfberry fresh fruit puree specifically comprises the following steps:

(1) Cleaning of fresh fruit

Selecting fully mature, disease and insect pest-free, mildew-free and damage-free fresh wolfberry fruits, washing the fresh wolfberry fruits clean by using flowing water, conveying the cleaned fresh wolfberry fruits to a delay conveyor belt by using a lifting machine, surfing and spraying the cleaned fresh wolfberry fruits once by using tap water in a first-stage fruit washing machine, surfing and spraying the cleaned fresh wolfberry fruits once by using purified water in a second-stage fruit washing machine, and finally conveying the cleaned fresh wolfberry fruits to the delay conveyor belt to drain water to obtain cleaned fresh wolfberry fruits;

(2) Crushing and grinding

Crushing the cleaned fresh wolfberry fruits by using a crusher, grinding by using a colloid mill to obtain colloid juice, and uniformly mixing to obtain wolfberry pulp with the particle size D90 of 155.52 mu m;

(3) High pressure homogenization

Homogenizing fructus Lycii pulp with homogenizer under 50MPa to obtain high pressure homogenized fructus Lycii pulp with particle diameter D90 of 115.55 μm;

(4) Micronizing

Carrying out 110MPa high-pressure ultrafine grinding and homogenizing treatment on the high-pressure homogenized Chinese wolfberry fruit pulp by using a high-pressure ultrafine grinding homogenizer to obtain ultrafine ground Chinese wolfberry fruit pulp with the particle size D90 of 88.87 mu m;

(5) Regulating pH value and protecting color

Pumping the superfine crushed Chinese wolfberry fruit pulp into a temporary storage tank, adding citric acid with the mass fraction of 0.1% to adjust the pH value to 4.5, and obtaining acidified Chinese wolfberry fruit pulp;

(6) Ultra-high temperature instant sterilization

Pumping the acidified wolfberry fruit pulp into an ultrahigh-temperature instantaneous sterilizer for ultrahigh-temperature instantaneous sterilization treatment at 120 ℃ for 30s, cooling to 40 ℃ in a plate heat exchanger, aseptically filling, and sealing to obtain the pure pulp of the fresh fruits of the whole wolfberry.

Example 2

(1) Cleaning of fresh fruit

Selecting fully mature, disease and pest free, mildew free and damage free fresh wolfberry fruits, washing the fresh wolfberry fruits clean with flowing water, conveying the fresh wolfberry fruits to a delay conveyor belt by using a lifting machine, surfing with tap water in a first-stage fruit washing machine for spray cleaning once, surfing with purified water in a second-stage fruit washing machine for spray cleaning once, and finally conveying the fresh wolfberry fruits to the delay conveyor belt for draining to obtain cleaned fresh wolfberry fruits;

(2) Crushing and grinding

Crushing the cleaned fresh wolfberry fruits by using a crusher, grinding by using a colloid mill to obtain colloid juice, and uniformly mixing to obtain wolfberry pulp with the particle size D90 of 142.02 mu m;

(3) High pressure homogenization

Homogenizing fructus Lycii pulp with homogenizer under 30MPa to obtain high pressure homogenized fructus Lycii pulp with particle diameter D90 of 118.45 μm;

(4) Micronizing

Carrying out 120MPa high-pressure ultrafine grinding and homogenizing treatment on the high-pressure homogenized Chinese wolfberry fruit pulp by using a high-pressure ultrafine grinding homogenizer to obtain ultrafine ground Chinese wolfberry fruit pulp with the particle size D90 of 90.37 mu m;

(5) Regulating pH value and protecting color

Pumping the superfine crushed Chinese wolfberry fruit pulp into a temporary storage tank, adding citric acid with the mass fraction of 0.2% to adjust the pH value to 3.5, and obtaining acidified Chinese wolfberry fruit pulp;

(6) Ultra-high temperature instant sterilization

Pumping the acidified medlar pulp into an ultrahigh temperature instantaneous sterilizer for ultrahigh temperature instantaneous sterilization treatment at 130 ℃ for 15s, then cooling to 40 ℃ in a plate heat exchanger, aseptically filling, and sealing to obtain the whole medlar fresh fruit raw pulp.

Example 3

(1) Cleaning of fresh fruit

(2) Crushing and grinding

Crushing the cleaned fresh wolfberry fruits by using a crusher, grinding by using a colloid mill to obtain colloid juice, and uniformly mixing to obtain wolfberry pulp with the particle size D90 of 150.48 mu m;

(3) High pressure homogenization

Homogenizing fructus Lycii pulp with homogenizer under 40MPa to obtain high pressure homogenized fructus Lycii pulp with particle diameter D90 of 116.72 μm;

(4) Micronizing

Carrying out 90MPa high-pressure ultrafine grinding and homogenizing treatment on the high-pressure homogenized Chinese wolfberry fruit pulp by using a high-pressure ultrafine grinding homogenizer to obtain ultrafine ground Chinese wolfberry fruit pulp with the particle size D90 of 95.67 mu m;

(5) Regulating pH value and protecting color

Pumping the superfine crushed Chinese wolfberry fruit pulp into a temporary storage tank, adding citric acid with the mass fraction of 0.15% to adjust the pH value to 4.0, and obtaining acidified Chinese wolfberry fruit pulp;

(6) Ultra-high temperature instant sterilization

Pumping the acidified medlar pulp into an ultrahigh temperature instantaneous sterilizer for ultrahigh temperature instantaneous sterilization treatment at 125 ℃ for 25s, then cooling to 40 ℃ in a plate heat exchanger, aseptically filling, and sealing to obtain the whole medlar fresh fruit raw pulp.

Example 4

The beautifying oral liquid beverage containing the whole wolfberry fruit fresh fruit primary pulp comprises the following raw materials: 80g of water, 5g of fresh fruit puree of whole fruit medlar prepared in example 1, 4g of isomaltooligosaccharide, 4g of cranberry extract, 2g of red date extract, 1g of bivalve red rose, 0.5g of mulberry, 0.5g of kudzu root, 0.5g of turmeric, 0.5g of honeysuckle, 0.5g of dandelion, 0.4g of red grape extract, 0.4g of blueberry extract, 0.2g of apple extract, 0.1g of vitamin C, 0.1g of pectin, 0.1g of vitamin yeast, 0.1g of cherry powder, 0.1g of olive fruit powder, 0.1g of lactobacillus plantarum, 0.1g of bifidobacterium adolescentis, 0.1g of lactobacillus casei, 0.05g of edible essence and 0.1g of sucralose;

the preparation method comprises the following steps: rinsing the rose, the mulberry, the kudzu root, the turmeric, the honeysuckle and the dandelion with water, removing impurities, crushing, pre-boiling the raw materials in boiling water, pulping, and filtering to obtain filtrate; then adding the whole medlar fresh fruit primary pulp prepared in the embodiment 1 and other ingredients, and then homogenizing and degassing; and finally, carrying out pasteurization to obtain the beautifying oral liquid beverage containing the whole wolfberry fresh fruit primary pulp.

Comparative example

A commercial wolfberry fruit juice sample bag for keeping fresh at normal temperature is produced by Ningxia Volboru wolfberry fruit industry GmbH, 10 months and 15 days 2021.

Performance test

1. Sensory evaluation test

The taste assessor totaled 20 persons, aged between 10-60 years. The average value of all the scores is used as the sensory evaluation score, and the full score is 10.

The sensory evaluation criteria are shown in Table 1, and the sensory evaluation score results are shown in Table 2.

TABLE 1 sensory evaluation criteria

TABLE 2 sensory evaluation score

Sample(s)	Product form	Product flavor	Overall mouthfeel	Evaluation score
					Example 1	9.5	9.4	9.5	9.5
Example 2	9.4	9.5	9.7	9.7
					Example 3	9.5	9.6	9.5	9.5
Comparative example	9.5	9.4	9.4	9.4

2. Stability test

The quality, stability, physical and chemical indexes and the like of the fresh fruit primary pulp of the whole medlar prepared in the embodiments 1 to 3 and the comparative example are tested and compared.

The results of the quality and stability tests are shown in Table 3, and the results of the physical and chemical index tests are shown in Table 4.

TABLE 3 quality and stability test results

TABLE 4 results of physical and chemical index testing

The tests show that the preparation method of the invention not only can effectively maintain the flavor, color and the like of the primary wolfberry pulp, increase the uniform and stable degree of the wolfberry pulp, reduce the occurrence of the delamination phenomenon, but also can effectively retain various nutrients in the fresh wolfberry fruit.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A preparation method of whole-fruit medlar fresh fruit puree is characterized by comprising the following steps:

(1) Cleaning of fresh fruit

Selecting fully mature, disease and pest free, mildew free and damage free fresh wolfberry fruits, sequentially carrying out flowing water washing, tap water surfing spray washing and purified water surfing spray washing, and draining to obtain cleaned fresh wolfberry fruits;

(2) Crushing and grinding

(3) High pressure homogenization

(4) Micronizing

(5) Regulating pH value and protecting color

(6) Ultra-high temperature instant sterilization

And (3) carrying out ultrahigh-temperature instantaneous sterilization treatment on the acidified wolfberry fruit pulp, cooling, carrying out aseptic filling, and sealing to obtain the all-fruit wolfberry fruit raw pulp.

2. The method for preparing the raw juice of fresh fruits of lycium barbarum according to claim 1, wherein in the step (1), the equipment for washing by surfing and spraying tap water is a primary fruit washing machine; the equipment for surfing, spraying and cleaning the purified water is a secondary fruit washing machine.

3. The method for preparing the raw juice of fresh fruits of lycium barbarum according to claim 1, wherein in the step (2), the crushing equipment is a crusher; the grinding equipment is a colloid mill; the particle size D90 of the medlar fruit pulp is less than 160 mu m.

4. The method for preparing the raw juice of the fresh fruit of the whole fruit medlar according to claim 1, wherein in the step (3), the high-pressure homogenizing device is a homogenizer with the pressure of 30-80MPa; the grain diameter D90 of the high-pressure homogenized Chinese wolfberry fruit pulp is less than 120 mu m.

5. The method for preparing the raw juice of fresh fruits of lycium barbarum according to claim 1, wherein in the step (4), the micronizing treatment equipment is a high-pressure micronizing homogenizer with a pressure of 50-160MPa; the particle size D90 of the superfine crushed Chinese wolfberry fruit pulp is less than 100 mu m.

6. The method for preparing the raw juice of fresh wolfberry fruit according to claim 5, wherein the high-pressure micronizing homogenizer comprises a high-pressure power system and a high-pressure nozzle;

the inner sleeve of the high-pressure nozzle is internally provided with three same template combinations, each template combination is formed by overlapping four template components, and the four template components are provided with different types of material through holes.

7. The method for preparing the raw juice of the fresh fruits of the whole lycium barbarum according to claim 1, wherein in the step (5), the citric acid accounts for 0.1-0.2% by mass, and the pH value is adjusted to 3.5-4.5; simultaneously adding 0.1 to 0.2 mass percent of vitamin C, and stirring and mixing evenly.

8. The method for preparing the raw pulp of the fresh fruit of the whole fruit medlar according to claim 1, wherein in the step (6), the ultrahigh temperature instantaneous sterilization treatment equipment is an ultrahigh temperature instantaneous sterilizer, the temperature is 120-130 ℃, and the time is 15-30s; the cooling equipment is a plate heat exchanger, and the temperature is 40 ℃.

9. A whole wolfberry puree made by the method of any one of claims 1-8.

10. Use of whole lycium barbarum fresh puree made according to the method of any one of claims 1-8 in the preparation of food products, beverages and cosmetics.