CN1173645C - Process for preparing persimmon juice and application of calcium contained compound in it - Google Patents
Process for preparing persimmon juice and application of calcium contained compound in it Download PDFInfo
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- CN1173645C CN1173645C CNB001228846A CN00122884A CN1173645C CN 1173645 C CN1173645 C CN 1173645C CN B001228846 A CNB001228846 A CN B001228846A CN 00122884 A CN00122884 A CN 00122884A CN 1173645 C CN1173645 C CN 1173645C
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Abstract
The present invention belongs to a processing method of novel persimmon products, which solves the acerbity problem and the problem that a persimmon is difficult to extract juice. The method comprises the following steps: deastringent persimmons are washed, and pedicle and peel are removed; then the deastringent persimmons are pulped; compounds containing calcium are added; and the mixtures still stand, are roughly filtered, clarified, fine filtered, bottled and sterilized to obtain finished products. The present invention has the following advantages that the tannin of the persimmons is removed by combining the addition of the compounds containing calcium and the filtration process, so the acerbity problem of persimmon processing products is thoroughly solved, and the present invention obtains high juice yield by combining the deastringent process and the juice extraction; the prepared persimmon raw juice is clear and transparent, and has thick persimmon flavor; and simultaneously, the present invention can prepare stable persimmon turbid juice.
Description
This invention belongs to the processing method that has solved multiple puckery problem and obtained the novel persimmon of persimmon Normal juice and muddy juice.
Persimmon is a kind of fruit of unique flavor, has local flavor preferably, is a kind of fruit that China broad masses of the people extremely like.Persimmon not only has higher nutritive value, and its medical value also is very important, and the traditional Chinese medical science thinks that persimmon is sweet, cold, nontoxic, and living persimmon can be controlled heat, relieving alcoholism, and ripe persimmon has qi-restoratives, is good for the stomach, ease constipation, sharp lung and effect such as hypotensive,
China is the original producton location of persimmon, and still be that persimmon is cultivated maximum countries so far, kind surplus the kind of persimmon has 800 especially, according to statistics, the persimmon cultivated area of China reaches 3,000,000 mu, persimmon originates in China south, after move northward gradually, mainly at cultivated in north, with the cultivation of five provinces such as Shandong, Hebei, Henan, Shanxi, Shaanxi at most, account for the 70-80% of the gross area now, the persimmon annual production is up to ten thousand tons of 60-70, according to the statistics of the Ministry of Commerce in recent years, persimmon is only second to apple, pears, citrus and occupies the 4th in all fruits outputs of China.
Persimmon output is big, but is difficult for preservation, and few, the inefficient situation of this processing method makes a large amount of persimmons at source be wasted.Therefore developing persimmon goods tool has very important significance.
At present domestic is that the food made of raw material is also less with the persimmon, and mainly containing dried persimmon, cryogenic vacuum, to concentrate persimmon sauce etc. several, and production efficiency is also lower, can not satisfy the needs in market.The difficult one of the main reasons of processing persimmon goods is that persimmon has astringent taste, can occur again man-hour puckeryly again adding, and this mouthfeel influence to manufactured goods is bigger, is unfavorable for the consumption of persimmon goods.People are studying the processing method of persimmon always for many years, and wherein the research of persimmon juice is exactly important one side.The persimmon succulence relatively is fit to be used for making beverage, but does not up to the present also have good, truly feasible way.Main one is because pectin content is difficult to greatly squeeze the juice in the persimmon problem and multiple puckery problem do not solve as yet fully.So-called multiple puckery, promptly take off astringent persimmon fruit and be subjected to the higher temperature influence man-hour adding, general more than 70 ℃, make goods produce the phenomenon of astringent taste again.At present, have data to show that the method for useful fermentation obtains persimmon juice, but the persimmon juice that this method obtains not is persimmon Normal juice, has the local flavor after the tangible fermentation.So the persimmon juice beverage has formed a blank, suddenly to wait to add and fill, its market potential is huge.The exploitation of persimmon juice beverage has great importance for the suitability for industrialized production of persimmon goods.
Purpose of the present invention is exactly can solve again puckery problem by adding special chemical substance simultaneously again in acquisition persimmon Normal juice.Thereby, the very fast processing and utilization of the fruit of the persimmon after gathering can be fallen, fundamentally solve persimmon and process this difficult problem.
Technical scheme of the present invention is intended to: first, by interpolation pulp water release agent, calcium containing compound persimmon juice is separated with the persimmon slag, calcium in the calcium containing compound can be in persimmon the solubility tannin in conjunction with generating complex compound and separate in company with the persimmon slag when filtering, thereby fundamentally solved multiple puckery possibility.Second passes through the interpolation of pulp water release agent, can destroy the hydrophilic colloid state of persimmon, makes a large amount of discharging in conjunction with water, thereby has solved the problem that is difficult to juice owing to pectin content in the persimmon greatly.The 3rd, to design technological process and produce golden yellow transparently, the persimmon local flavor is dense, the persimmon fumet beverage of no astringent taste.And produce muddy type beverage on this basis.
The technical solution used in the present invention is as follows:
The first, the preparation of raw material.After the ripe persimmon that will take away the puckery taste really cleans, go to base of a fruit peeling back to pull an oar with beater.This persimmon is stored the persimmon of (subzero 18 ℃) or the fresh ripe persimmon (color is flavescence) after the harvesting for adopting freezing.
The second, weigh the persimmon slurry also in proportion for 0.1-10.0% adds the pulp water release agent, stir.The pulp water release agent is a calcium containing compound.
Three, leave standstill, time of repose is 30-150 minute.
Four, coarse filtration obtains persimmon Normal juice.
Five, add fining agent and carry out clarifying treatment and smart filter.Fining agent is egg white or gelatin, and heating-up temperature is 70-100 ℃ during clarification.
Six, bottling, the sterilization manufactured goods: behind the filtering persimmon juice bottling gland, sterilization (15 minutes, 90 ℃) is cooled to room temperature and gets final product.The finished product shelf-life one year.
Seven, if the muddy juice of system can carry out homogeneous after coarse filtration handle, and then bottling is carried out sterilization and is got final product.Above-mentioned calcium containing compound is calcium chloride, calcium phosphate, calcium hydroxide etc.
The advantage that this invention had, characteristics or good effect (technological innovation): first, by adding the pulp water release agent persimmon juice is separated with the persimmon slag, the pulp water release agent can be in persimmon the solubility tannin in conjunction with and separate in company with the persimmon slag when filtering, thereby fundamentally solved multiple puckery possibility.Second interpolation by the pulp water release agent can destroy cell membrane in the persimmon, makes a large amount of discharging in conjunction with water, thereby has solved the problem that is difficult to juice owing to pectin content in the persimmon greatly.The 3rd, a large amount of technologies are identical and only change last processing step and make and can produce persimmon fumet beverage and muddy type beverage.The 4th, technological process is simple, and easily operation is grasped, the 5th, the crushing juice rate height, can reach the persimmon fruit heavy more than 60%.
Embodiment one,
After the ripe persimmon persimmon fruit (color is flavescence) of the freezing of will taking away the puckery taste storage (subzero 18 ℃) is cleaned, go to base of a fruit peeling back to pull an oar with beater.100 kilograms in the persimmon of weighing slurry adds 5 kilograms in pulp water release agent calcium chloride, stirs.Left standstill 30 minutes.Obtain persimmon Normal juice with thick press coarse filtration.Add 1% egg white (the persimmon juice that obtains by coarse filtration), be heated to 70 ℃ and carry out clarifying treatment.Carry out the essence filter with diatomite filter.After smart filtrate also is persimmon beverage bottling gland, sterilization (15 minutes, 90 ℃), cooling can make the finished product persimmon fumet.
Handle if the muddy juice of system can carry out homogeneous after coarse filtration, homogenization pressure is 18MPa, and then bottling is carried out sterilization and got final product.
Embodiment two,
After the ripe persimmon persimmon fruit (color is flavescence) of the freezing of will taking away the puckery taste storage (subzero 18 ℃) is cleaned, go to base of a fruit peeling back to pull an oar with beater.100 kilograms in the persimmon of weighing slurry adds 3 kilograms in pulp water release agent calcium hydroxide, stirs.Left standstill 90 minutes.Obtain persimmon Normal juice and add 1% egg white (the persimmon juice that obtains by coarse filtration) with thick press coarse filtration, be heated to 70 ℃ and carry out clarifying treatment.Carry out the essence filter with diatomite filter.After smart filtrate also is persimmon beverage bottling gland, sterilization (15 minutes, 90 ℃), cooling can make finished product.
Handle if the muddy juice of system can carry out homogeneous after coarse filtration, homogenization pressure is 18MPa, and then bottling is carried out sterilization and got final product.
Embodiment three,
After the ripe persimmon persimmon fruit (color is flavescence) of the freezing of will taking away the puckery taste storage (subzero 18 ℃) is cleaned, go to base of a fruit peeling back to pull an oar with beater.100 kilograms in the persimmon of weighing slurry adds 0.2 kilogram in pulp water release agent calcium phosphate, stirs.Left standstill 150 minutes.Obtain persimmon Normal juice with thick press coarse filtration.Add fining agent 1% (the persimmon juice that obtains by coarse filtration), be heated to 80 ℃ and carry out clarifying treatment.Carry out the essence filter with diatomite filter.After smart filtrate also is persimmon beverage bottling gland, sterilization (15 minutes, 90 ℃), cooling can make finished product.
Handle if the muddy juice of system can carry out homogeneous after coarse filtration, homogenization pressure is 18MPa, and then bottling is carried out sterilization and got final product.
Claims (10)
1. the purposes of a calcic inorganic compound in preparation persimmon fumet and muddy juice added described calcium containing compound in the persimmon slurry that it is characterized in that obtaining after making beating, obtains persimmon Normal juice after filtering.
2. the purposes of claim 1, wherein calcium containing compound is calcium chloride, calcium hydroxide or calcium phosphate.
3. the purposes of claim 1, the use amount of wherein said calcium containing compound is 0.1-10.0% (percentage by weight).
4. the purposes of claim 1, the concentration of wherein said calcium containing compound is 0.2%.
5. the purposes of claim 1, wherein the concentration of calcium containing compound is 3%.
6. the purposes of claim 1, wherein the concentration of calcium containing compound is 5%.
7. the purposes of claim 1, wherein the concentration of calcium containing compound is 10.0%.
8. the purposes of claim 1, it comprises:
The preparation of a, raw material: adopt the persimmon of subzero 18 ℃ of freezings storage or pluck after fresh ripe acerbity-removing persimmon, after it is cleaned, go base of a fruit peeling and pull an oar with beater;
B, the persimmon of weighing slurry also in proportion for 0.1-10.0% adds calcium containing compound, stir;
C, leave standstill, the time is 30-150 minute;
D, coarse filtration obtain persimmon Normal juice;
E, adding fining agent carry out clarifying treatment and smart filter;
F, bottling, sterilization manufactured goods: behind the persimmon juice bottling gland after the smart filter,, be cooled to room temperature and get final product 90 ℃ of following sterilizations 15 minutes;
G, if the muddy juice of system can carry out homogeneous after coarse filtration handle, and then bottling is carried out sterilization and is got final product.
9. the method for claim 8, wherein fining agent is egg white or gelatin.
10. the method for claim 8 is heated to 70-100 ℃ when wherein clarifying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001228846A CN1173645C (en) | 2000-08-31 | 2000-08-31 | Process for preparing persimmon juice and application of calcium contained compound in it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001228846A CN1173645C (en) | 2000-08-31 | 2000-08-31 | Process for preparing persimmon juice and application of calcium contained compound in it |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1340315A CN1340315A (en) | 2002-03-20 |
| CN1173645C true CN1173645C (en) | 2004-11-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB001228846A Expired - Fee Related CN1173645C (en) | 2000-08-31 | 2000-08-31 | Process for preparing persimmon juice and application of calcium contained compound in it |
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| Country | Link |
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| CN (1) | CN1173645C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102526105B (en) * | 2010-12-30 | 2015-06-17 | 上海中医药大学 | Method for improving clarity of glue-containing oral solution |
| CN103110159A (en) * | 2013-02-05 | 2013-05-22 | 陕西科技大学 | Method for producing deastringent persimmon juice |
| CN104983012A (en) * | 2015-08-01 | 2015-10-21 | 河北农业大学 | Method for making non-astringent concentrated persimmon juice |
| CN107865353A (en) * | 2017-11-17 | 2018-04-03 | 雅安市八柿甜柿种植专业合作社 | A kind of persimmon juice and preparation method thereof |
| CN109645271A (en) * | 2019-02-01 | 2019-04-19 | 广州柿宝生物科技有限公司 | Preparation method of persimmon beverage and persimmon beverage prepared by adopting preparation method |
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- 2000-08-31 CN CNB001228846A patent/CN1173645C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1340315A (en) | 2002-03-20 |
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Granted publication date: 20041103 Termination date: 20090930 |