CN1176613C - Clear juice ginger concentrated juice producing method - Google Patents
Clear juice ginger concentrated juice producing method Download PDFInfo
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- CN1176613C CN1176613C CNB031124526A CN03112452A CN1176613C CN 1176613 C CN1176613 C CN 1176613C CN B031124526 A CNB031124526 A CN B031124526A CN 03112452 A CN03112452 A CN 03112452A CN 1176613 C CN1176613 C CN 1176613C
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Abstract
The present invention discloses a method for producing a clear juice type ginger concentrated juice, which comprises processing raw materials, crushing the raw materials, enzymolyzing the raw materials by fruit pulp enzymes, squeezing to taken juices, processing the fruit juices before enzymolysis, biologically enzymolyzing, processing ginger juices after enzymolysis, centrifugating, filtering, concentrating, etc. The method of the present invention has the characteristics of continuous industrial production, high extraction ratio for the effective components of gingers, high juice extraction ratio, high transparence for the produced ginger concentrated juice, good taste, stable quality, etc.
Description
(1) technical field
The present invention relates to a kind of processing and production method of agricultural byproducts, relate in particular to a kind of production method of clear juice Da Jiang inspissated juice.
(2) background technology
Da Jiang wants one of agricultural byproducts China owner, but its fabricated product kind is few, only limits to products such as dried products such as ginger powder, shredded ginger and ginger sauce, salt marsh Da Jiang, muddy condiment ginger juice.Since Da Jiang to get juice difficult and its constant product quality is poor, the product of ginger juice is comparatively rare, particularly the manufacture method of big ginger juice of clear juice and the big ginger juice of clear juice rarely has report especially.
Look into new website through Shandong Province's science and technology and look into new result at home and show, have 4 pieces of pertinent literatures, 0 piece in closely related document, wherein two pieces belong to flavouring ginger juices, introduce that infusion process proposes ginger juice and ginger ale is produced prescription for other two pieces, and concrete document is as follows:
1) permitted luxuriant good fortune assessment of result, infusion process is produced ginger ale, " 1985-2002 CSTAD ", middle figure method classification number: TS275.5: this technology adopts the method for whole ginger piece dipping liquor to manufacture ginger ale, can only limitedly avoid the muddiness of ginger juice to produce in its method, because of adopting single pot of dipping liquor, can not serialization production and extensive operation; Because do not break the stem tuber of Da Jiang, the proposition of nutritional labeling and crushing juice rate are also low excessively, can't adopt in the large-scale production.
2) patent application such as Yang Xihong, ginger juice beverage and preparation method thereof, the number of applying for a patent 116134.5: the raw material processing section of this patented technology is slightly identical with the present invention, but most of technologies such as secondary enzymolysis technology of the present invention, the ginger juice enzymolysis limpid treatment process in front and back and centrifugal separation process are different with it.In addition, what this patent principal claim stressed is the prescription of ginger juice finished beverage, and principal claim of the present invention then is the preparation method of clear juice Da Jiang inspissated juice.
In addition, China's patent application patent No. is the preparation method that two patents of 90105305.8 and 91106093.6 also relate to ginger juice, its technology is just pressed extracting juice with Da Jiang, add antistaling agent or add auxiliary material and make ginger juice, fail to solve low, the problems such as the material effective component extraction rate is low, unstable product quality of turbid phenomenon, crushing juice rate that ginger juice occurs.
Retrieval shows that the preparation ginger juice method relevant with the inventive method particularly adopts biological enzyme to produce the method for clear juice Da Jiang inspissated juice, do not appear in the newspapers as yet.
(3) summary of the invention
The problem to be solved in the present invention is: at clear juice of Da Jiang in the aforementioned production method and big ginger ale, unstable product quality, be prone to turbid phenomenon and can not industrialization problem such as production continuously, proposed a kind of production method of novel clear juice Da Jiang inspissated juice, but this method have the characteristics of continuous industry production, and the Da Jiang inspissated juice transparency bright height produced high to effective component extraction rate height, the crushing juice rate of Da Jiang, features good taste, constant product quality.
Technical scheme of the present invention realizes as follows:
1) raw material is handled: will need the bright Da Jiang that processes to break the jag lobe off with the fingers and thumb, with clear water flush away earth and foreign material;
2) raw material fragmentation: with the sharp flute profile crushing cutter and the disintegrating machine of 4～8 millimeters sieve apertures are arranged, above-mentioned fresh ginger piece is broken into thick pulpous state, is prepared into the Da Jiang pulp;
3) pulp enzyme enzymolysis processing:, under evenly stirring, above-mentioned Da Jiang pulp is carried out enzymolysis, enzymolysis time 60～120 minutes, 30～45 ℃ of temperature with the pulp enzyme of 100～600 milliliters of/ton pulp consumptions;
4) press extracting juice: will import the hydraulic pressure juice extractor through the Da Jiang pulp of enzymolysis processing, and produce ginger juice with the pressure squeezing of 80～200 kg/cm;
5) fruit juice enzymolysis pre-treatment: adopt instantaneous superhigh temperature to be heated to 90--110 ℃ above-mentioned ginger juice, the alternating temperature that cools to 30--55 ℃ is again handled, further decompose starch and fibrous matter in the ginger juice, adjusting pH value with citric acid simultaneously is 4～6, and the processing time is 60-120 minute;
6) biological enzymolysis is handled: the ginger juice of above-mentioned pre-treatment is controlled its temperature at 30-55 ℃, under evenly stirring, add the amount that pectin decomposing enzymes, 30～60 milliliters/ton amount add cellulolytic enzyme and 30-60 milliliter/ton with 120～300 milliliters/ton amounts and add protease, biological enzymolysis processing 60～180 minutes;
7) ginger juice is handled behind the enzymolysis: the ginger juice behind the enzymolysis is put into to contain the gelatin addition be that 100-400 gram/ton, Ludox addition are that 800-1500 gram/ton, bentonite addition are the mixture of 1000-2000 gram/ton, carried out comprehensive limpid processing;
8) centrifugal treating:,, remove precipitation through 10000～20000 rev/mins of high speed centrifugations with the ginger juice supernatant of above-mentioned limpid processing;
9) filtration treatment: with vacuum rotation diatomite filter and the fine filter paper board filter of vacuum the ginger juice of crossing through centrifugal treating is filtered, produce pure bright big ginger juice liquid for-0.5 crust/square centimeter;
10) concentrate processing: with the big ginger juice liquid of above-mentioned aquatic foods, adopt-0.6～-0.9 crust/square centimeter negative-pressure vacuum thickener to concentrate, making soluble solid content is the Da Jiang inspissated juice of 18-36 ° of Brix, is finished product with the can of aluminium foil sterile bag.
The sieve aperture of above-mentioned disintegrating machine is 6 millimeters.
The consumption of above-mentioned pulp enzyme is 300 milliliters of/ton pulps, and enzymolysis time is 100 minutes, 37 ℃ of temperature.
Above-mentioned steps 5) described alternating temperature treatment temperature is, 95 ℃ of high temperature, and 45 ℃ of low temperature, the processing time is 80 minutes.
Above-mentioned steps 6) described biological enzymolysis treatment temperature is 45 ℃, and the processing time is 90 minutes, and the addition of biology enzyme is 240 milliliters/ton of pectin decomposing enzymes, 45 milliliters/ton of cellulolytic enzymes, 50 milliliters/ton in protease.
Above-mentioned steps 7) the gelatin addition is that 250 gram/tons, Ludox addition are that 1200 gram/tons, bentonite addition are 1500 gram/tons in the described limpid processing procedure.
Above-mentioned steps 8) rotating speed of described centrifugal treating is 18000 rev/mins.
Above-mentioned steps 10) the concentrated pressure of described vacuum is-0.7 crust/square centimeter.
Adopt the production method of clear juice Da Jiang inspissated juice involved in the present invention, but have characteristics such as continuous industry production, effective component extraction rate height, crushing juice rate height and the bright height of being produced of Da Jiang inspissated juice transparency, features good taste, constant product quality Da Jiang.Biological enzymolysis technology and the gelatin+Ludox+bentonitic comprehensive limpid technology that adopts in the present invention particularly, all be unexistent in the existing technology of producing ginger juice, its employing has solved successfully that Da Jiang squeezes the juice that crushing juice rate is low, problem such as muddiness and unstable product quality behind the shelf life of clear juice Da Jiang inspissated juice product, the transparency of ginger juice is obviously improved, than muddy condiment ginger juice ratio, no matter be, or aspects such as the smell of ginger, flavour and freshness all have tangible raising and improvement from color and luster, stability.
(4) specific embodiment
Embodiment 1:
1) raw material is handled: will need the bright Da Jiang that processes to break the jag lobe off with the fingers and thumb, with clear water flush away earth and foreign material;
2) raw material fragmentation: with the sharp flute profile crushing cutter and the disintegrating machine of 6 millimeters sieve apertures are arranged, above-mentioned fresh ginger piece is broken into thick pulpous state, is prepared into the Da Jiang pulp;
3) pulp enzyme enzymolysis processing:, under evenly stirring, above-mentioned Da Jiang pulp is carried out enzymolysis, enzymolysis time 120 minutes, 37 ℃ of temperature with the pulp enzyme of 300 milliliters of/ton pulp consumptions;
4) press extracting juice: will import the hydraulic pressure juice extractor through the Da Jiang pulp of enzymolysis processing, and produce ginger juice with the pressure squeezing of 120 kg/square centimeter;
5) fruit juice enzymolysis pre-treatment: adopt instantaneous superhigh temperature to be heated to 95 ℃ above-mentioned ginger juice, the alternating temperature that cools to 45 ℃ is again handled, and further decomposes starch and fibrous matter in the ginger juice, and adjusting pH value with citric acid simultaneously is 4.5, and the processing time is 80 minutes;
6) biological enzymolysis is handled: the ginger juice of above-mentioned pre-treatment is controlled its temperature at 45 ℃, under evenly stirring, add the amount that pectin decomposing enzymes, 60 milliliters/ton amount add cellulolytic enzyme and 50 milliliters/ton with 240 milliliters/ton amounts and add protease, biological enzymolysis was handled 90 minutes;
7) ginger juice is handled behind the enzymolysis: the ginger juice behind the enzymolysis is put into to contain the gelatin addition be that 100 gram/tons, Ludox addition are that 800 gram/tons, bentonite addition are the mixture of 2000 gram/tons, carried out comprehensive limpid processing;
8) centrifugal treating:,, remove precipitation through 18000 rev/mins of high speed centrifugations with the ginger juice supernatant of above-mentioned limpid processing;
9) filtration treatment: with vacuum rotation diatomite filter and the fine filter paper board filter of vacuum the ginger juice of crossing through centrifugal treating is filtered, produce pure bright big ginger juice liquid for-0.5 crust/square centimeter;
10) concentrate processing: with the big ginger juice liquid of above-mentioned aquatic foods, adopt-0.7 crust/square centimeter negative-pressure vacuum thickener to concentrate, making soluble solid content is the Da Jiang inspissated juice of 36 ° of Brix, is finished product with the can of aluminium foil sterile bag.
Embodiment 2:
1) raw material is handled: will need the bright Da Jiang that processes to break the jag lobe off with the fingers and thumb, with clear water flush away earth and foreign material;
2) raw material fragmentation: with the sharp flute profile crushing cutter and the disintegrating machine of 8 millimeters sieve apertures are arranged, above-mentioned fresh ginger piece is broken into thick pulpous state, is prepared into the Da Jiang pulp;
3) pulp enzyme enzymolysis processing:, under evenly stirring, above-mentioned Da Jiang pulp is carried out enzymolysis, enzymolysis time 100 minutes, 45 ℃ of temperature with the pulp enzyme of 600 milliliters of/ton pulp consumptions;
4) press extracting juice: will import the hydraulic pressure juice extractor through the Da Jiang pulp of enzymolysis processing, and produce ginger juice with the pressure squeezing of 200 kg/cm;
5) fruit juice enzymolysis pre-treatment: adopt instantaneous superhigh temperature to be heated to 110 ℃ above-mentioned ginger juice, the alternating temperature that cools to 55 ℃ is again handled, and further decomposes starch and fibrous matter in the ginger juice, and adjusting pH value with citric acid simultaneously is 6, and the processing time is 120 minutes;
6) biological enzymolysis is handled: the ginger juice of above-mentioned pre-treatment is controlled its temperature at 55 ℃, under evenly stirring, add the amount that pectin decomposing enzymes, 45 milliliters/ton amount add cellulolytic enzyme and 60 milliliters/ton with 300 milliliters/ton amounts and add protease, biological enzymolysis was handled 180 minutes;
7) ginger juice is handled behind the enzymolysis: the ginger juice behind the enzymolysis is put into to contain the gelatin addition be that 250 gram/tons, Ludox addition are that 1200 gram/tons, bentonite addition are the mixture of 1500 gram/tons, carried out comprehensive limpid processing;
8) centrifugal treating:,, remove precipitation through 10000 rev/mins of high speed centrifugations with the ginger juice supernatant of above-mentioned limpid processing;
9) filtration treatment: with vacuum rotation diatomite filter and the fine filter paper board filter of vacuum the ginger juice of crossing through centrifugal treating is filtered, produce pure bright big ginger juice liquid for-0.5 crust/square centimeter;
10) concentrate processing: with the big ginger juice liquid of above-mentioned aquatic foods, adopt-0.6 crust/square centimeter negative-pressure vacuum thickener to concentrate, making soluble solid content is the Da Jiang inspissated juice of 27 ° of Brix, is finished product with the can of aluminium foil sterile bag.
Embodiment 3:
1) raw material is handled: will need the bright Da Jiang that processes to break the jag lobe off with the fingers and thumb, with clear water flush away earth and foreign material;
2) raw material fragmentation: with the sharp flute profile crushing cutter and the disintegrating machine of 4 millimeters sieve apertures are arranged, above-mentioned fresh ginger piece is broken into thick pulpous state, is prepared into the Da Jiang pulp;
3) pulp enzyme enzymolysis processing:, under evenly stirring, above-mentioned Da Jiang pulp is carried out enzymolysis, enzymolysis time 60 minutes, 30 ℃ of temperature with the pulp enzyme of 100 milliliters of/ton pulp consumptions;
4) press extracting juice: will import the hydraulic pressure juice extractor through the Da Jiang pulp of enzymolysis processing, and produce ginger juice with the pressure squeezing of 80 kg/cm;
5) fruit juice enzymolysis pre-treatment: adopt instantaneous superhigh temperature to be heated to 90 ℃ above-mentioned ginger juice, the alternating temperature that cools to 30 ℃ is again handled, and further decomposes starch and fibrous matter in the ginger juice, and adjusting pH value with citric acid simultaneously is 4, and the processing time is 60 minutes;
6) biological enzymolysis is handled: the ginger juice of above-mentioned pre-treatment is controlled its temperature at 30 ℃, under evenly stirring, add the amount that pectin decomposing enzymes, 30 milliliters/ton amount add cellulolytic enzyme and 30 milliliters/ton with 120 milliliters/ton amounts and add protease, biological enzymolysis was handled 60 minutes;
7) ginger juice is handled behind the enzymolysis: the ginger juice behind the enzymolysis is put into to contain the gelatin addition be that 400 gram/tons, Ludox addition are that 1500 gram/tons, bentonite addition are the mixture of 1000 gram/tons, carried out comprehensive limpid processing;
8) centrifugal treating:,, remove precipitation through 20000 rev/mins of high speed centrifugations with the ginger juice supernatant of above-mentioned limpid processing;
9) filtration treatment: with vacuum rotation diatomite filter and the fine filter paper board filter of vacuum the ginger juice of crossing through centrifugal treating is filtered, produce pure bright big ginger juice liquid for-0.5 crust/square centimeter;
10) concentrate processing: with the big ginger juice liquid of above-mentioned aquatic foods, adopt-0.9 crust/square centimeter negative-pressure vacuum thickener to concentrate, making soluble solid content is the Da Jiang inspissated juice of 18 ° of Brix, is finished product with the can of aluminium foil sterile bag.
Claims (8)
1. the production method of a clear juice Da Jiang inspissated juice, form by following steps:
1) raw material is handled: will need the bright Da Jiang that processes to break the jag lobe off with the fingers and thumb, with clear water flush away earth and foreign material;
2) raw material fragmentation: with the sharp flute profile crushing cutter and the disintegrating machine of 4～8 millimeters sieve apertures are arranged, above-mentioned fresh ginger piece is broken into thick pulpous state, is prepared into the Da Jiang pulp;
3) pulp enzyme enzymolysis processing:, under evenly stirring, above-mentioned Da Jiang pulp is carried out enzymolysis, enzymolysis time 60～120 minutes, 30～45 ℃ of temperature with the pulp enzyme of 100～600 milliliters of/ton pulp consumptions;
4) press extracting juice: will import the hydraulic pressure juice extractor through the Da Jiang pulp of enzymolysis processing, and produce ginger juice with the pressure squeezing of 80～200 kg/cm;
5) fruit juice enzymolysis pre-treatment: adopt instantaneous superhigh temperature to be heated to 90～110 ℃ above-mentioned ginger juice, the alternating temperature that cools to 30～55 ℃ is again handled, further decompose starch and fibrous matter in the ginger juice, adjusting pH value with citric acid simultaneously is 4～6, and the processing time is 60～120 minutes;
6) biological enzymolysis is handled: the ginger juice of above-mentioned pre-treatment is controlled its temperature at 30-55 ℃, under evenly stirring, add the amount that pectin decomposing enzymes, 30～60 milliliters/ton amount add cellulolytic enzyme and 30-60 milliliter/ton with 120～300 milliliters/ton amounts and add protease, biological enzymolysis processing 60～180 minutes;
7) ginger juice is handled behind the enzymolysis: the limpid inorganic agent that will contain the gelatin addition and be 100-400 gram/ton, Ludox addition and be 800-1500 gram/ton, bentonite addition and be 1000-2000 gram/ton is put into the ginger juice behind the enzymolysis, carries out comprehensive limpid processing;
8) centrifugal treating:,, remove precipitation through 10000～20000 rev/mins of high speed centrifugations with the ginger juice supernatant of above-mentioned limpid processing;
9) filtration treatment: with vacuum rotation diatomite filter and the fine filter paper board filter of vacuum the ginger juice of crossing through centrifugal treating is filtered, produce pure bright big ginger juice liquid for-0.5 crust/square centimeter;
10) concentrate processing: with the big ginger juice liquid of above-mentioned aquatic foods, adopt-0.6～-0.9 crust/square centimeter negative-pressure vacuum thickener to concentrate, making soluble solid content is the Da Jiang inspissated juice of 18-36 ° of Brix, is finished product with the can of aluminium foil sterile bag.
2. the production method of clear juice Da Jiang inspissated juice as claimed in claim 1 is characterized in that, the sieve aperture of described disintegrating machine is 6 millimeters.
3. the production method of clear juice Da Jiang inspissated juice as claimed in claim 1 is characterized in that, the consumption of described pulp enzyme is 300 milliliters of/ton pulps, and enzymolysis time is 100 minutes, 37 ℃ of temperature.
4. the production method of clear juice Da Jiang inspissated juice as claimed in claim 1 is characterized in that, the described alternating temperature treatment temperature of step 5) is, 95 ℃ of high temperature, and 45 ℃ of low temperature, the processing time is 80 minutes.
5. the production method of clear juice Da Jiang inspissated juice as claimed in claim 1, it is characterized in that, the described biological enzymolysis treatment temperature of step 6) is 45 ℃, processing time is 90 minutes, the addition of biology enzyme is 240 milliliters/ton of pectin decomposing enzymes, 45 milliliters/ton of cellulolytic enzymes, 50 milliliters/ton in protease.
6. the production method of clear juice Da Jiang inspissated juice as claimed in claim 1 is characterized in that, the gelatin addition is that 250 gram/tons, Ludox addition are that 1200 gram/tons, bentonite addition are 1500 gram/tons in the described limpid processing procedure of step 7).
7. the production method of clear juice Da Jiang inspissated juice as claimed in claim 1 is characterized in that, the rotating speed of the described centrifugal treating of step 8) is 18000 rev/mins.
8. the production method of clear juice Da Jiang inspissated juice as claimed in claim 1 is characterized in that, the pressure that the described vacuum of step 10) concentrates is-0.7 crust/square centimeter.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB031124526A CN1176613C (en) | 2003-06-27 | 2003-06-27 | Clear juice ginger concentrated juice producing method |
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| CNB031124526A CN1176613C (en) | 2003-06-27 | 2003-06-27 | Clear juice ginger concentrated juice producing method |
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| CN1471867A CN1471867A (en) | 2004-02-04 |
| CN1176613C true CN1176613C (en) | 2004-11-24 |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101167591B (en) * | 2006-10-24 | 2012-07-04 | 内蒙古沙棘工程技术研究中心 | Method for producing clarification type sea buckthorn juice |
| CN101199357B (en) * | 2006-12-15 | 2011-11-16 | 山东农业大学 | Processing method of clear apple juice concentrating with high juice yield |
| CN102210471A (en) * | 2010-04-09 | 2011-10-12 | 烟台北方安德利果汁股份有限公司 | Method for processing stable concentrated clear juice by using multiple kinds of immature apples |
| CN102100349A (en) * | 2010-12-24 | 2011-06-22 | 天津市诺奥科技发展有限公司 | Method for preparing scallion condensed juice by utilizing biological enzyme technology |
| CN102150822A (en) * | 2010-12-24 | 2011-08-17 | 天津市诺奥科技发展有限公司 | Fresh tree fungus hydrolyzate prepared by utilizing biological enzyme technology |
| CN102150821A (en) * | 2010-12-24 | 2011-08-17 | 天津市诺奥科技发展有限公司 | Method for preparing fresh dried mushroom hydrolysate by bio-enzyme technology |
| CN102732409B (en) * | 2012-07-10 | 2013-06-05 | 青岛农业大学 | Aged yellow rice wine mate and method for preparing same |
| CN103040054A (en) * | 2012-09-11 | 2013-04-17 | 山东省巨野晨农天然产物有限公司 | Garlic functional drink and preparation method thereof |
| CN109090517A (en) * | 2018-07-17 | 2018-12-28 | 济南褐藻生物工程有限公司 | The manufacturing method of green juice is concentrated in a kind of Jerusalem artichoke |
| CN109566927A (en) * | 2018-12-29 | 2019-04-05 | 广州华糖食品有限公司 | A kind of concentration ginger juice and its production technology and application |
| CN112544929A (en) * | 2020-12-09 | 2021-03-26 | 中华全国供销合作总社济南果品研究院 | Method for producing clarified ginger juice by combination of step-by-step enzymolysis and high temperature |
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2003
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