CN1219375A - Processing method of persimmon juice beverage - Google Patents
Processing method of persimmon juice beverage Download PDFInfo
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- CN1219375A CN1219375A CN97120330A CN97120330A CN1219375A CN 1219375 A CN1219375 A CN 1219375A CN 97120330 A CN97120330 A CN 97120330A CN 97120330 A CN97120330 A CN 97120330A CN 1219375 A CN1219375 A CN 1219375A
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- CN
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- Prior art keywords
- persimmon
- persimmon juice
- solution
- enzyme
- processing method
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- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 46
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 44
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 23
- 108090000790 Enzymes Proteins 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 238000005842 biochemical reaction Methods 0.000 claims description 5
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 2
- 239000004382 Amylase Substances 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 244000055850 Diospyros virginiana Species 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000008939 whole milk Nutrition 0.000 claims 1
- 238000007710 freezing Methods 0.000 abstract description 5
- 230000008014 freezing Effects 0.000 abstract description 5
- 238000001816 cooling Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract description 2
- 241000723267 Diospyros Species 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000000354 decomposition reaction Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000010257 thawing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000010352 sodium erythorbate Nutrition 0.000 description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000006187 pill Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000008234 soft water Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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- Storage Of Fruits Or Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to a processing method of persimmon juice beverage, which comprises the steps of refrigerating, freezing, thawing and deastringent fresh persimmons, inhibiting enzymatic browning, pulping, decomposing a complex enzyme, blending, homogenizing, canning, sterilizing and cooling to obtain a finished product. The invention well controls the main body of browning, adopts the compound enzyme decomposition technology, well solves the problems of precipitation and layering of the persimmon juice, maintains the original color, fragrance and taste of the persimmon juice, and has pure taste, uniform and consistent pulp and good fluidity. Is a nutritious beverage suitable for all people.
Description
The invention belongs to the processing method of persimmon juice beverage.
Owing to contain more tannin, sugar and starch in the persimmon, so in process, very easily produce brown stain, precipitation and send out puckery.Again since in the persimmon pectin content very high, easily make the product pulp come-up after the processing, layering takes place.Prior art mainly adopts ethanol to take away the puckery taste, sodium isoascorbate protects look, the enzyme that goes out, insert the method that fermenting agent carries out fermentation process and solve.In 1995.NO.2 " food and fermentation industries " periodical " pre-test of a persimmon fermented preparation nutritious drink " literary composition, adopted ethanolic solution to take away the puckery taste and the culture propagation agent method of fermenting.The method that " processing method of persimmon fermented beverage " (Chinese invention patent, publication number CN1145748A, open day 970326) adopts that the antioxidant that ethanolic solution takes away the puckery taste, adds sodium isoascorbate protects look, the enzyme that goes out, adding agent of lactic acid bacteria ferment.Above method, shortcoming have three: one, owing to adopt ethanol to take away the puckery taste, making residually in the persimmon juice beverage has an alcohol component, produces peculiar smell; Two, adopt the antioxidant that contains sodium isoascorbate to protect look and the enzyme that goes out, effect is also not really desirable; Three, persimmon juice is carried out fermentation process, changed original mouthfeel of persimmon juice and local flavor.
The objective of the invention is at the prior art weak point, a kind of effective control brown stain main body is provided, keep original color, mouthfeel is pure, the processing method of the persimmon juice beverage of pulp uniformity, good fluidity.
Concrete scheme of the present invention is: after the persimmon of passed examination is preserved through freezing, refrigeration, carrying out normal temperature thaws, be immersed in again in 40-45 ℃ the warm water, soaked 18-24 hour, the processing of taking away the puckery taste, take out persimmon, to its cleaning, remove the base of a fruit and peel, the persimmon of peeling is put into immediately the different VC aqueous solution of 0.01%-0.5% and contained enzymatic browning.Smash to pieces again, roughly grind and carry out centrifugation, the 60-100 mesh sieve filters, in persimmon juice, add the complex enzyme that contains 0.04-0.1% amylase and 0.02-0.5% pectase again, under 35-55 ℃, pH value 3.0-7.0, carry out the enzymolysis biochemical reaction after 30-120 minute, be heated to 100-125 ℃, kill complex enzyme, the 80-120 mesh sieve filters stand-by.Get persimmon juice (by weight percentage) 30-35%, sucrose 3-10% albumen sugar 0.03-0.15%, compound emulsifying agent (main component: molecule monoglyceride and full ester milk powder) 0.6-2.3%, prepare burden, the beater making beating, in 40-60MPA (MPa) homogenizer, carry out high pressure ultra micro homogeneous, 3-7 instantaneous sterilization second under 100-125 ℃ hot environment, tinning under vacuum 500-750 environment, carry out 105-120 ℃ to real jar, 10-15 minute high pressure sterilization, under 25-35 ℃ environment, finished product is checked, is packaged as in constant temperature storage 4-7 days.
Technological process is referring to accompanying drawing.
Description of drawings: 1, bright persimmon 2,40-45 ℃ clear water 3, demineralized water 4, containment enzymatic browning preparation 5, composite enzyme solution 6, proportion liquid 7, the freezing B refrigeration of the finished product A C D E that takes away the puckery taste that thaws cleans F and goes the base of a fruit G H containment enzymatic browning I enzyme J that goes out that peels to smash corase grind K centrifugation L complex enzyme to pieces and decompose the M enzyme that goes out and filter the canned T high pressure sterilization of N batching O making beating P high pressure ultra micro homogeneous Q high-temperature instantaneous sterilization R vacuum outgas S vacuum U constant temperature storage V check.
Product of the present invention is owing in manufacturing process, controlled well tannin in the persimmon, sugar Brown stain and astringent problem that branch and starch produce have adopted enzymolysis biochemical reaction technology simultaneously, separate The persimmon juice precipitated and separated problem of having determined, so just kept well the original look of persimmon juice, perfume (or spice), Flavor. Product of the present invention, mouthfeel is pure, good fluidity, pulp uniformity.
Embodiment 1:
Select not have go mouldy, maturity persimmon preferably, carry out at subzero 10 ℃ freezing, again in subzero 5 ℃ of refrigerations.Get 20Kg and freeze persimmon, it is thawed, add 50kg40 ℃ emerge in worm water 24 hours, clean with soft water, remove the base of a fruit, after peeling, put into containment enzymatic browning pond immediately, add 0.01% different VC aqueous solution soaking, 1mm is thick with the slicer section, the enzyme that goes out then is heated to 95 ℃, 10 seconds to the different VC solution that is soaked with the persimmon sheet, with bruisher the persimmon sheet is smashed to pieces, roughly grind, separate with centrifugal separator, filter, filtrate is pumped into the enzyme reaction still with 60 mesh sieves.Add 0.06% complex enzyme formulation, it is 7.0 that phosphoric acid solution with 0.1 ‰ is transferred pH value, be heated to 35 ℃, carried out the enzymolysis biochemical reaction 120 minutes, persimmon liquid is heated to 100 ℃ kills complex enzyme, filter with 80 mesh sieves, persimmon liquid is put into pill tank, press persimmon juice 30%, sucrose 3%, albumen sugar 0.03%, compound emulsifying agent 0.6% preparation is made into 100% solution with pure demineralized water, pull an oar with beater, through colloid mill high pressure homogenizer (40MPa pressure) homogeneous, under 100 ℃ high temperature, 7 seconds of sterilization, vacuum outgas, tinning under vacuum 500 environment, vacuum seal uses cannery retort then under 105 ℃, high pressure sterilization 15 minutes, 25 ℃ of thermostatic chambers are put in cooling, preserve 4 days, test during this period, to the qualified products marking, packing, warehouse-in.
Embodiment 2:
Select not have go mouldy, maturity persimmon preferably, carry out at subzero 5 ℃ freezing, again in subzero 2 ℃ of refrigerations.Get 20Kg and freeze persimmon, it is thawed, the emerge in worm water that adding 50k is g45 ℃ 18 hours, clean with soft water, remove the base of a fruit, after peeling, put into containment enzymatic browning pond immediately, add 0.5% different VC aqueous solution soaking, 2mm is thick with the slicer section, the enzyme that goes out then is heated to 105 ℃, 7 seconds to the different VC solution that is soaked with the persimmon sheet, with bruisher the persimmon sheet is smashed to pieces, roughly grind, separate with centrifugal separator, filter with 100 mesh sieves, filtrate pump people enzyme reaction still.Add 0.15% complex enzyme formulation, it is 3.0 that phosphoric acid solution with 0.5 ‰ is transferred pH value, be heated to 55 ℃, carried out the enzymolysis biochemical reaction 30 minutes, persimmon liquid is heated to 125 ℃ kills complex enzyme, filter with 120 mesh sieves, persimmon liquid is put into pill tank, press persimmon juice 35%, sucrose 10%, 2.3% preparation of albumen sugar 0.15% compound emulsifying agent is made into 100% solution with pure demineralized water, pull an oar with beater, through colloid mill high pressure homogenizer (60MPa pressure) homogeneous, under 125 ℃ high temperature, 3 seconds of sterilization, vacuum outgas, tinning under vacuum 750 environment, vacuum seal uses cannery retort then under 120 ℃, high pressure sterilization 10 minutes, 35 ℃ of thermostatic chambers are put in cooling, preserve 7 days, test during this period, to the qualified products marking, packing, warehouse-in.
Claims (7)
1, a kind of processing method of persimmon juice beverage, comprise persimmon deastringent, containment enzymatic browning, making beating, batching, sterilization, canned, it is characterized in that one, persimmon is immersed in 40-45 ℃ the warm water and takes away the puckery taste, two, in persimmon juice forming process, adopt different VC solution containment enzymatic browning, three, in persimmon juice, add enzyme preparation and carry out the enzymolysis biochemical reaction, strengthen the stability of product, then, the enzyme that goes out, the material proportion of this processing method is as follows:
Persimmon juice 30-35%
Sucrose 3-10%
Albumen sugar 0.03-0.15%
Compound emulsifying agent 0.6-2.3%
Pure demineralized water 55-65%
According to the method for claim 1, it is characterized in that 2, the time of taking away the puckery taste of persimmon is 18-24 hour.
According to the method for claim 1, it is characterized in that 3, the different VC solution of containment enzymatic browning is the different VC aqueous solution of 0.01%-0.5%.
According to the method for claim 1, it is characterized in that 4, enzyme preparation is made up of the pectase of 0.04-0.1% amylase and 0.02-0.5%.
According to the method for claim 1, it is characterized in that 5, when adding enzyme preparation, the phosphoric acid solution with 0.1 ‰-0.5 ‰ is transferred persimmon juice solution pH value 3.0-7.0, solution temperature remains on 35-55 ℃.
According to the method for claim 1, it is characterized in that 6, the enzyme that goes out is the instantaneous enzyme process that goes out of high temperature, temperature is limited to 100 ℃-125 ℃, time 3-7 second.
According to the method for claim 1, it is characterized in that 7, compound emulsifying agent is by molecule monoglyceride 0.1-0.8%, whole milk powder 0.5-1.5% forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97120330A CN1219375A (en) | 1997-12-09 | 1997-12-09 | Processing method of persimmon juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97120330A CN1219375A (en) | 1997-12-09 | 1997-12-09 | Processing method of persimmon juice beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1219375A true CN1219375A (en) | 1999-06-16 |
Family
ID=5175898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97120330A Pending CN1219375A (en) | 1997-12-09 | 1997-12-09 | Processing method of persimmon juice beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1219375A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307911C (en) * | 2003-11-19 | 2007-04-04 | 翟文俊 | Method for preparing persimmon beverage |
| CN103393194A (en) * | 2013-08-07 | 2013-11-20 | 黄馨莹 | Persimmon vinegar beverage and preparation method thereof |
| CN103584216A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Persimmon juice beverage and production method thereof |
| CN103598543A (en) * | 2013-11-14 | 2014-02-26 | 天津科技大学 | Persimmon capable of being sucked and processing method |
| CN103637327A (en) * | 2013-12-26 | 2014-03-19 | 天津农科食品生物科技有限公司 | Persimmon full-fruit puree and processing method thereof |
| CN103766677A (en) * | 2012-10-18 | 2014-05-07 | 裴苏旭 | Method for preparing persimmon jam with hard and astringent persimmons being fresh and ripe |
| CN104489804A (en) * | 2014-12-04 | 2015-04-08 | 王韶华 | Persimmon beverage formula |
| CN107334102A (en) * | 2017-07-11 | 2017-11-10 | 侯彦国 | A kind of preparation method of persimmon extracting liquid |
| CN107594243A (en) * | 2017-10-30 | 2018-01-19 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of limpid type persimmon beverage |
| CN107594418A (en) * | 2017-10-30 | 2018-01-19 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of persimmon Ultramicro-powder |
| CN107594417A (en) * | 2017-10-30 | 2018-01-19 | 陕西天路通农业开发有限责任公司 | A kind of integrated utilization processing method of persimmon |
| CN107712492A (en) * | 2017-10-30 | 2018-02-23 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of turbid juice type persimmon beverage |
| CN108606200A (en) * | 2018-04-23 | 2018-10-02 | 李维华 | A kind of persimmon juice beverage and preparation method thereof |
-
1997
- 1997-12-09 CN CN97120330A patent/CN1219375A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307911C (en) * | 2003-11-19 | 2007-04-04 | 翟文俊 | Method for preparing persimmon beverage |
| CN103766677A (en) * | 2012-10-18 | 2014-05-07 | 裴苏旭 | Method for preparing persimmon jam with hard and astringent persimmons being fresh and ripe |
| CN103393194A (en) * | 2013-08-07 | 2013-11-20 | 黄馨莹 | Persimmon vinegar beverage and preparation method thereof |
| CN103584216A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Persimmon juice beverage and production method thereof |
| CN103598543A (en) * | 2013-11-14 | 2014-02-26 | 天津科技大学 | Persimmon capable of being sucked and processing method |
| CN103598543B (en) * | 2013-11-14 | 2015-08-12 | 天津科技大学 | Persimmon and processing method can be sucked |
| CN103637327A (en) * | 2013-12-26 | 2014-03-19 | 天津农科食品生物科技有限公司 | Persimmon full-fruit puree and processing method thereof |
| CN104489804A (en) * | 2014-12-04 | 2015-04-08 | 王韶华 | Persimmon beverage formula |
| CN107334102A (en) * | 2017-07-11 | 2017-11-10 | 侯彦国 | A kind of preparation method of persimmon extracting liquid |
| CN107594243A (en) * | 2017-10-30 | 2018-01-19 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of limpid type persimmon beverage |
| CN107594418A (en) * | 2017-10-30 | 2018-01-19 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of persimmon Ultramicro-powder |
| CN107594417A (en) * | 2017-10-30 | 2018-01-19 | 陕西天路通农业开发有限责任公司 | A kind of integrated utilization processing method of persimmon |
| CN107712492A (en) * | 2017-10-30 | 2018-02-23 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of turbid juice type persimmon beverage |
| CN107594417B (en) * | 2017-10-30 | 2020-11-10 | 陕西天路通农业开发有限责任公司 | Comprehensive utilization and processing method of persimmons |
| CN107594418B (en) * | 2017-10-30 | 2020-11-10 | 陕西天路通农业开发有限责任公司 | Preparation method of persimmon ultrafine powder |
| CN107594243B (en) * | 2017-10-30 | 2020-11-10 | 陕西天路通农业开发有限责任公司 | Preparation method of clear persimmon beverage |
| CN107712492B (en) * | 2017-10-30 | 2020-12-08 | 陕西天路通农业开发有限责任公司 | Preparation method of turbid juice type persimmon beverage |
| CN108606200A (en) * | 2018-04-23 | 2018-10-02 | 李维华 | A kind of persimmon juice beverage and preparation method thereof |
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