CN1279851C - Production of concentrated fresh Chinese wolfberry juice - Google Patents
Production of concentrated fresh Chinese wolfberry juice Download PDFInfo
- Publication number
- CN1279851C CN1279851C CN 200410059648 CN200410059648A CN1279851C CN 1279851 C CN1279851 C CN 1279851C CN 200410059648 CN200410059648 CN 200410059648 CN 200410059648 A CN200410059648 A CN 200410059648A CN 1279851 C CN1279851 C CN 1279851C
- Authority
- CN
- China
- Prior art keywords
- juice
- chinese wolfberry
- sterilization
- concentration
- concentrated
- 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.)
- Expired - Lifetime
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 29
- 244000241872 Lycium chinense Species 0.000 title claims abstract description 16
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000084 colloidal system Substances 0.000 claims abstract description 4
- 238000012859 sterile filling Methods 0.000 claims abstract description 4
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 8
- 244000182216 Mimusops elengi Species 0.000 claims description 8
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 8
- 235000021022 fresh fruits Nutrition 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 239000000575 pesticide Substances 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 230000007935 neutral effect Effects 0.000 claims description 3
- 230000008719 thickening Effects 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 2
- 238000013467 fragmentation Methods 0.000 claims description 2
- 238000006062 fragmentation reaction Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 10
- 235000015203 fruit juice Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000003750 conditioning effect Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 239000000447 pesticide residue Substances 0.000 abstract 2
- MQRJBSHKWOFOGF-UHFFFAOYSA-L disodium;carbonate;hydrate Chemical compound O.[Na+].[Na+].[O-]C([O-])=O MQRJBSHKWOFOGF-UHFFFAOYSA-L 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000002574 poison Substances 0.000 abstract 1
- 231100000614 poison Toxicity 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 description 10
- 235000015459 Lycium barbarum Nutrition 0.000 description 10
- 239000002932 luster Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- -1 LBP-X Substances 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 235000021579 juice concentrates Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920002994 synthetic fiber Polymers 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a technique for producing concentrated fresh Chinese wolfberry juice, which comprises: selection and cleanness of fresh Chinese wolfberry fruits, treatment of pesticide residue, pulping and juice extraction, crushing by a colloid mill, homogenizing, sterilization and concentration, sterile filling, etc. The present invention is mainly characterized in that a sulfur dioxide water solution and a sodium carbonate water solution are adopted for pesticide residue treatment, and sterilization and concentration are carried out under the conditions of closeness, low temperature and normal pressure by adopting an indirect heating mode. The technique has the advantages of small process investment, convenient operation, low expense of packaging, transportation and storage, safe produced concentrated Chinese wolfberry fruit juice with no poison or side effect, effective preservation of various nutrition ingredients in the fruit juice, pure color, heavy fruity flavor and palateful mouth feel. The concentrated fresh Chinese wolfberry juice is a daily drink making product with high value of conditioning, nutrition and health care, and can keep the quality for more than twelve months at normal temperature.
Description
Technical field
The present invention relates to the matrimony vine deep process technology, particularly relate to a kind of concentrated fresh Chinese wolfberry juice production technology.
Background technology
Containing multiple nutritional components such as vitamin, amino acid, LBP-X, trace element in the fruit of Chinese wolfberry, is a kind of integration of drinking and medicinal herbs body, since ancient times, just enjoys ancient Chinese medicine doctor and gourmet's favor.
At present, have much at the deep process technology of the fruit of Chinese wolfberry, the production of concentrated medlar juice is exactly wherein a kind of.All the time, concentrated for the sterilization of fresh lycium chinense juice all is to carry out under high temperature, condition of high voltage, and this high-temperature and high-pressure conditions very easily destroys the poised state of various compositions in the fresh lycium chinense juice, makes its mouthfeel and color and luster obviously not as Normal juice; In addition, because medlar fresh fruit juice contains the characteristics that abundant nutrition and fresh fruit thereof carry disease germs, its anti-corrosive fresh-keeping is big than other fruit juice difficulty, available technology adopting adds antistaling agent or freezing method is realized fresh-keeping, but existing antistaling agent contains a large amount of synthetic materials, and long-term drinking easily produces injury to human body, freezing method then needs special freezer, and cost is too high.
Summary of the invention
The objective of the invention is to overcome the defective of above-mentioned prior art, provide a kind of antistaling agent that need not add just can be implemented in preservation under the normal temperature condition more than 12 months, the concentrated fresh Chinese wolfberry juice production technology of complete maintenance Normal juice mouthfeel and color and luster simultaneously.
Purpose of the present invention realizes by following scheme:
A kind of concentrated fresh Chinese wolfberry juice production method comprises following processing step:
A. medlar fresh fruit is selected, is cleaned;
B. residues of pesticides are handled: at first medlar fresh fruit was soaked 10-15 minute in concentration is the sulfur dioxide aqueous solution of 80-250ppm, after the flowing water flushing, put into again in the sodium carbonate liquor that concentration is 0.1%-0.2% and soaked 1-2 minute, use the flowing water rinsing at last to neutral;
C. making beating squeeze the juice, colloid mill fragmentation, homogeneous;
D. sterilization concentrates: adopts airtight, low temperature, normal pressure, that the indirect mode is carried out sterilization is concentrated;
E. sterile filling;
Above-mentioned sterilization also need be carried out the acidity adjustment before concentrating, and its total acid content is adjusted to 4 grams per liters-9.5 grams per liter, pH≤4.
Above-mentioned thickening temperature is controlled at 65 ℃-76 ℃, and concentration time 4-8 hour, sterilization temperature was controlled at 76 ℃-84 ℃.
Technique effect of the present invention is embodied in following four aspects:
1. remove at the cleaning and the remains of pesticide of medlar fresh fruit, the present invention at first adopts the sulfur dioxide aqueous solution soaking, realize sterilizing, and sulfur dioxide can pass through acid-base neutralization or volatilize to remove, and can not have residual in the operation afterwards in fruit juice when heating concentrates; With sodium carbonate liquor clean, so both removed the foreign material in the fresh fructus lycii epidermis, again matrimony vine surface wax coat is soaked into, make it remains of pesticide is removed more completely thereafter.
2. adopt airtight, low temperature, normal pressure, indirect mode to carry out sterilization and concentrate, contactless because fruit juice is in the sterilization concentration process under the airtight condition always with the external world, can avoid microbial contamination; And heating means adopt the indirect mode, promptly in self-control or special-purpose steam heater, water temperature is heated to 76 ℃-84 ℃ with steam, carry out cold and hot exchange by concentrator then, progressively heat up and concentrate, investment is little like this, easy to operate, temperature control has steadily avoided present general concentration of juices directly to concentrate the denseer and disadvantages such as investment is big, complicated operation of the burnt burning that causes with Steam Heating.
3. the look owing to matrimony vine is slightly soluble in water, and very responsive to temperature, and the fruital of matrimony vine is again the convergence type, characteristics such as bright juice essentially no special fruital flavor in period; So adopt the method for 76 ℃ of-84 ℃ of concentrating sterilizings, can make matrimony vine juice can keep the bright-coloured color and luster of Normal juice preferably, and it is unconventional and unrestrained to the smell of fruits is very sweet, bright in colour pure by long concentration time the fruital flavor to be overflow, and can well preserve the inherent nutritional labeling in the matrimony vine.
4. fresh lycium chinense juice concentrates along with water evaporates; the composition aggregate concentration increases; when sour and sugar acquire a certain degree; inspissated juice will stop microbial reproduction and intrusion naturally; reach the effect of autoprotection, so the present invention also adopts acidity adjustment; making the total acid content in the inspissated juice is 4 grams per liters-9.5 grams per liters, pH≤4.
Technology investment of the present invention is little, easy to operate, packing, transportation, storage cost are low, the matrimony vine inspissated juice nonhazardous of being produced, safely, have no side effect, simultaneously effectively preserved the various nutritional labelings in the fruit juice, and color and luster is pure, the smell of fruits is very sweet, mouthfeel is mellow, is a kind of daily Instant Drinks good merchantable brand with high conditioning, nutrition, health care value, can guarantee the quality more than 12 months at normal temperatures.Main physical and chemical index of matrimony vine inspissated juice of the present invention and microbiological indicator are as follows: 4 grams per liters≤total acid≤9.5 grams per liters, and PH≤4, aluminium≤1 grams per liter, manganese≤1 grams per liter, total number of bacteria≤80/milliliter, Escherichia coli≤3/100 milliliters, pathogenic bacteria do not detect.
Specific embodiment
The medlar fresh fruit of plucking is selected, clean after, in being the sulfur dioxide aqueous solution of 80-250ppm, concentration soaked 10-15 minute earlier, use the flowing water rinsing again, placing concentration then is that the sodium carbonate liquor of 0.1%-2% soaked 1-3 minute, uses the clear water rinsing to neutral again.
Above-mentioned cleaning, the matrimony vine making beating that disinfects are squeezed the juice, be crushed to fineness with colloid mill again and reach 2-20 μ m, back homogeneous to fineness reaches below the 2 μ m, and adjustment acidity makes total acid content in the matrimony vine juice between 4 grams per liters-9.5 grams per liter, pH≤4; Adopting airtight, low temperature, normal pressure, indirect mode to carry out sterilization then concentrates: be about to above-mentioned fresh lycium chinense juice and put in the airtight concentrator, carry out cold and hot exchange by steam heater equipment with self-control or special use, concentrating sterilizing progressively heats up, thickening temperature is controlled at 65 ℃-76 ℃, concentration time 4-8 hour, sterilization temperature was controlled at 76 ℃-84 ℃.Breather valve or filter sterilization extraction valve are installed on the used concentrator, when temperature is lower than 76 ℃, concentrator is in normal pressure, air-tight state, after temperature is higher than 76 ℃, the steam that produces is discharged by breather valve or filter sterilization extraction valve, and concentrator still remains on normal pressure, air-tight state.Last sterile filling gets final product.
Claims (1)
1. concentrated fresh Chinese wolfberry juice production method comprises following processing step:
A. medlar fresh fruit is selected, is cleaned;
B. residues of pesticides are handled: at first medlar fresh fruit was soaked 10-15 minute in concentration is the sulfur dioxide aqueous solution of 80-250ppm, after the flowing water flushing, put into again in the sodium carbonate liquor that concentration is 0.1%-0.2% and soaked 1-2 minute, use the flowing water rinsing at last to neutral;
C. making beating squeeze the juice, colloid mill fragmentation, homogeneous;
D. sterilization concentrates: adopts airtight, low temperature, normal pressure, that the indirect mode is carried out sterilization is concentrated;
E. sterile filling;
Before concentrating, above-mentioned sterilization needs to adjust bright juice total acid content to 4 grams per liter-9.5 grams per liter, pH≤4,65 ℃-76 ℃ of control thickening temperatures, concentration time 4-8 hour, 76 ℃-84 ℃ of sterilization temperatures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410059648 CN1279851C (en) | 2004-06-14 | 2004-06-14 | Production of concentrated fresh Chinese wolfberry juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410059648 CN1279851C (en) | 2004-06-14 | 2004-06-14 | Production of concentrated fresh Chinese wolfberry juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1582783A CN1582783A (en) | 2005-02-23 |
| CN1279851C true CN1279851C (en) | 2006-10-18 |
Family
ID=34603404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410059648 Expired - Lifetime CN1279851C (en) | 2004-06-14 | 2004-06-14 | Production of concentrated fresh Chinese wolfberry juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1279851C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068430A (en) * | 2014-06-07 | 2014-10-01 | 陶峰 | Making method of Chinese wolfberry fruit juice |
| CN106360189A (en) * | 2016-10-12 | 2017-02-01 | 中国科学院西北高原生物研究所 | Lycium ruthenicum juice and preparing method thereof |
| CN108925792A (en) * | 2018-06-26 | 2018-12-04 | 北京同仁堂健康药业（青海）有限公司 | A kind of functionality fructus lycii ginseng drink and its production method |
-
2004
- 2004-06-14 CN CN 200410059648 patent/CN1279851C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CN1582783A (en) | 2005-02-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: ZAOKANG WOLFBERRY CO., LTD. ING COUNTY NINGXIA A Free format text: FORMER OWNER: ZHU YANHUA Effective date: 20100625 Free format text: FORMER OWNER: WANG DAN CHEN BAODONG |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 751200 NINGXIA ZAOKANG WOLFBERRY CO., LTD. INBAO TOWN HONGNING COUNTY INGXIA AUTONOMOUS REGION TO: 755100 NINGXIA ZAOKANG WOLFBERRY CO., LTD. INBAO TOWN HONGNING COUNTY INGXIA AUTONOMOUS REGION |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20100625 Address after: 755100 the Ningxia Hui Autonomous Region new Ning Bao Xiang early Kang medlar Development Co. Ltd. Patentee after: Ningxia Zaokang Goji Development Co.,Ltd. Address before: 751200 the Ningxia Hui Autonomous Region new Ning Bao Xiang early Kang medlar Development Co. Ltd. Co-patentee before: Wang Dan Patentee before: Zhu Yanhua Co-patentee before: Chen Baodong |
|
| C56 | Change in the name or address of the patentee |
Owner name: NINGXIA ZAOKANG WOLFBERRY CO., LTD. Free format text: FORMER NAME: NINGXIA ZHONGNING ZAOKANG WOLFBERRY DEVELOPMENT CO., LTD. |
|
| CP01 | Change in the name or title of a patent holder |
Address after: 755100 the Ningxia Hui Autonomous Region new Ning Bao Xiang early Kang medlar Development Co. Ltd. Patentee after: NINGXIA ZAOKANG WOLFBERRY CO.,LTD. Address before: 755100 the Ningxia Hui Autonomous Region new Ning Bao Xiang early Kang medlar Development Co. Ltd. Patentee before: Ningxia Zaokang Goji Development Co.,Ltd. |
|
| CX01 | Expiry of patent term |
Granted publication date: 20061018 |
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| CX01 | Expiry of patent term |