CN1785065A - Juice of raspberry and its processing method - Google Patents
Juice of raspberry and its processing method Download PDFInfo
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- CN1785065A CN1785065A CN 200510014736 CN200510014736A CN1785065A CN 1785065 A CN1785065 A CN 1785065A CN 200510014736 CN200510014736 CN 200510014736 CN 200510014736 A CN200510014736 A CN 200510014736A CN 1785065 A CN1785065 A CN 1785065A
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Abstract
A Rubus spp fruit juice used for preparing various beverages is prepared from the Rubus spp fruits through choosing raw fruit, washing, crushing, quickly deactivating enzyme, cooling, treating by more kinds of clastic enzymes, removing dregs, ion exchange of raw juice, mixing the juice with other fruit juices and auxiliaries, filtering, degassing, homogenizing, and pasteurization.
Description
Technical field
The invention belongs to the process technology and the product of fruit juice beverage, particularly a kind of juice of raspberry and processing method thereof.
Background technology
There is following problem in the raspberry processing at present:
Raspberry is because pectin, organic acid content height in the fruit, causes that product Normal juice viscosity is big, acidity is high, and can only drink towards rare reprocessing, and product is not a Normal juice stoste; Fragrance, nutrition etc. are watered down owing to dilute, and product quality is lower.Produce high-grade raspberry goods decapacitation and demonstrate fully outside the raspberry material characteristic, also should be reasonably combined with natural material, blending, look, flavor, quality, quality product; Simultaneously can adjust prescription, produce drink low in calories.
Summary of the invention
The purpose of this invention is to provide a kind of juice of raspberry and processing method thereof.Be to extract fruit juice juice from raspberry fresh fruit raw material, biology enzyme is applied to raspberry fresh fruit feedstock production Normal juice, removes the mistake polyacid part in the raspberry Normal juice, tannin class material, and process technologies such as the concentrate of other extracted form natural plant and the allotment of raspberry Normal juice, blending.The invention still further relates to the juice of raspberry beverage and the drink with function low in calories that adopt these several process technologies to produce.
Technical scheme of the present invention is:
A kind of processing method of juice of raspberry, it is characterized in that: with the raspberry raw material through choosing choose, clean, broken, kill the enzyme cooling rapidly, multiple pulp combination catabolic enzyme is handled, and removes pomace, Normal juice is handled, promptly obtained the juice of raspberry product with other fruit juice and batch mixes, allotment filtration, the degassing, homogeneous, pasteurize through the ion-exchange two step method.
Described juice of raspberry processing method, wherein multiple pulp combination catabolic enzyme is handled, the mixed enzyme that adopts pectase, cellulase, hemicellulase, amylase, arabanase, zytase, glucuroide liquefies raspberry pulp at 25～55 ℃, pH1.5～4.5,2～12 hours time, handle twice continuously, obtain full pulp liquefaction fruit juice.
Described juice of raspberry processing method, the consumption of its various enzymes is: pectase 0.1～0.5%, cellulase 0.01～0.05%, hemicellulase 0.05～0.1%, amylase 0.02～0.15%, glucuroide 0.01～0.05%, arabanase 0.01～0.05% and zytase 0.01～0.05%.
Described juice of raspberry processing method, its raspberry Normal juice is handled through the ion-exchange two step method, after the raspberry juice after it is characterized in that filtering passes through polystyrene, anion exchange resin,, carrying out cation exchange column again, functional group is-N
+(CH
3)
3Or-N (CH
3)
2And-NH
2Resin particle 0.3～1.2mm; 20～60 ℃ of fruit juice temperature; Fruit juice acid part after pH1-4 handles is between 0.1～0.7%.
A kind of juice of raspberry is characterized in that: the mixture of a kind of raspberry that constitutes with the juice of raspberry products material and hawthorn, blackcurrant, apple, wild jujube, matrimony vine, chrysanthemum, honeysuckle, China rose, white granulated sugar, honey, sorbierite, xylitol and stevioside, Radix Glycyrrhizae glucosides raw material one or more or whole raw materials.
Described juice of raspberry, it is characterized in that: full fruit juice and other fruit juice and batch mixes: the full fruit juice of raspberry and processed the spine date juice of handling, black gallon juice, haw juice and cider mix, with chrysanthemum, honeysuckle and the blending of China rose flower cream, add granulated sugar and make the plain edition beverage or do not add the functional drink that sorbierite, xylitol, stevioside, Radix Glycyrrhizae glucosides are made low heat energy with granulated sugar.
Described juice of raspberry, beverage product formulations is as follows:
Plain edition raspberry beverage:
70～100 parts of raspberry Normal juice; 5～10 parts of hawthorn Normal juice;
10～20 parts of black gallon juices; 15～25 parts of Wild Jujube Juices;
10～15 parts of ciders; 0.5～2 part of chrysanthemum;
0.1～0.5 part of honeysuckle; 0.1～0.5 part of China rose;
10～20 parts of white granulated sugars; 2～5 parts of honey;
Described juice of raspberry, beverage product formulations is as follows:
The functional drink of low heat energy:
70～100 parts of raspberry Normal juice; 5～10 parts of juice from Chinese wolfberry;
15～25 parts of Wild Jujube Juices; 10～15 parts of ciders
3～10 parts of sorbierites; 3～10 parts of xylitols;
0.05～0.1 part of stevioside
Described juice of raspberry is characterized in that: the feature of raspberry new beverage product is translucent, the half muddy fruit juice between suspended pulp and clear fruit juice, fruit juice at the light transmittance at 660 μ m places 60～80%.
Characteristics of the present invention are juice of raspberry and processing method thereof.Extract natural Normal juice from the raspberry raw material, acid divides content ratio reasonable, the raw material availability height, can reach the preparation method of Normal juice product color fine quality, so that make the good various beverage products of viscosity, quality, color and luster and local flavor, and the prescription and the comprehensive processing technology of drink with function low in calories.Also be suitable for simultaneously other and contain the high material of acid branch.
Description of drawings
Fig. 1 is the process chart of raspberry beverage of the present invention
Specific embodiment
System of the present invention is joined the technology of natural raspberry Normal juice, is to utilize multiple combination biology enzyme extraction fruit juice and utilize leftover bits and pieces; Novel ion exchange technique removes the too much acid of raspberry and divides and pained highly seasoned polyphenols; Adopt natural constituents to keep the stable of raspberry pigment and the fixing fragrance of raspberry.
The present invention utilizes multiple combination enzyme to extract the manufacture method of fruit juice, is that raspberry is cleaned fragmentation, is heated to the 80-100 degree, be cooled to the 55-25 degree then rapidly, add multiple combination pulp catabolic enzyme then, decompose part fiber, pectin, starch and carbohydrate, 0.5-5 hour action time; Combination enzyme dosage 50-300g/ ton, it is centrifugal to take out filtration, gets the pulp that leftover bits and pieces such as raspberry mixing Normal juice and pericarp, pulp, pomace constitute, and pulp keeps 25-50 degree temperature, secondary adds combination pulp catabolic enzyme, time 12-2 hour, consumption 100-200g/ ton, centrifuging and taking juice, this juice mixes Normal juice with the raspberry that obtains for the first time and mixes, be heated to the 90-100 degree then, cool off rapidly again, promptly obtain the Normal juice of raspberry natural flavor component characteristics.
The component and the consumption of multiple pulp combination catabolic enzyme are as follows:
Pectase 0.1-0.5% glucuroide 0.01-0.05%
Cellulase 0.02-0.15% hemicellulase 0.1-0.5%
Arabanase 0.01-0.05% zytase 0.01-0.05%
The method that multiple combination enzyme of the present invention is handled the raspberry raw material also be applicable to other fruit and vegetable using materials as: grape, watermelon, tomato, blackcurrant, hawthorn, wild jujube, date, apple, pears, mango, passionflower, pineapple and orange etc. are produced muddiness or clarification fruit vegetables juice product.
The present invention adopts multiple combination enzyme material handling, purpose is that material parts such as cellulose, hemicellulose, pectin, starch, polysaccharide are decomposed, cell juice flows out easily, reduce the fruit juice viscosity, these nutriments are fully extracted, improve raw material availability, can make its natural colouring matter and vitamin keep, lose little in the lower temperature extraction simultaneously.
The present invention adopts novel ion exchange technique two step method to remove fruit juice and crosses polyacid branch and bitter taste, be with raspberry Normal juice (or other high acidity, high bitter taste fruit juice) by styrene series anion exchange resin, remove too much organic acid and tannin class material by control flow, time, resin model.Then fruit juice is entered cation exchange column, remove ion that copper ion etc. is harmful to the mankind and the organic metal ion in the agricultural chemicals.Two kinds of resin series connection use exchange parameter to be: select the functional group of resin to be--N
+(CH
3)
3Or-N (CH
3)
2And-NH
2Resin particle 0.3～1.2mm; 20～60 ℃ of temperature of charge; PH1-4, raspberry Normal juice is removed unnecessary organic acid after resins exchange, and harmful metal ion is fallen in absorption, and an acid part total amount reaches between 0.1～0.7% in the product, and each heavy metal species index reaches state-set standard.
The present invention adopts natural component to keep the stable of pigment in the raspberry Normal juice and fixes its fragrance.Method is to adopt the wild jujube fruit to add the extract of 1～4 times of flooding and blackcurrant, haw juice, mixes then according to a certain percentage, and, process again.Formula rate is as follows:
Treated raspberry Normal juice 70～80%
Wild Jujube Juice 15～25%
Black gallon juice 5～10%
Haw juice 10～20%
Cider 10～15%
The technological process and the process technology of raspberry beverage of the present invention are seen Fig. 1
Below explanation utilizes raspberry Normal juice semi-finished product raw material and other batch mixes to make various juice of raspberry beverages and low heat energy drinks.
The present invention's raspberry new beverage is the fruit juice composite beverage drink of pure natural.
Factory formula:
100 parts of the raspberry Normal juice of handling well
Chrysanthemum 0.5-2 part
White granulated sugar 10-20 part
Hawthorn Normal juice 5-10 part
Honeysuckle 0.1-0.5 part
Honey 2-5 part
Blackcurrant Normal juice 10-20 part
Wild jujube soak 15-25 part
China rose 0.1-0.5 part
Apple fumet 10-15 part
This product does not add other batchings such as pigment, citric acid, makes for the fruit juice beverage is compound.Product is a ruby red, pol 9-16Bix; Acid content is at 0.3-0.7%.
The prescription of the present invention's drink with function low in calories is as follows:
100 parts of the raspberry Normal juice of handling well
Sorbierite 3-10 part
Hawthorn Normal juice 10-20 part
Apple fumet 15-25 part
Wild jujube soak 15-25 part
Xylitol 3-10 part
Stevioside 005-01 part
The colloid thing is an amount of
This product does not add the high granulated sugar of calorific value, honey etc., and the colloid thing is one or more of xanthans, guar gum, pectin, carragheen, CMC.Do not add the disadvantageous sugar material of diabetes patient, kidney patient and adiposis patient health, but add tool functional sweetener and additive, product is suitable for old man, diabetes patient, kidney patient and adiposis patient and drinks.
The present invention handles the fruit juice that the raspberry technology obtains, and can mix with multiple fruits and vegetables, as compound multiple Juice and the low heat energy drink made such as apple, watermelon, pears, peach, grape, tomato.
The feature of raspberry new beverage product is translucent, the half muddy fruit juice between suspended pulp and clear fruit juice, fruit juice at the light transmittance at 660 μ m places 60～80%.
Best technical application and product
The raspberry raw material is cleaned, carry out fragmentation again, heat 85～100 ℃ more rapidly, cool off 25～55 ℃ more rapidly, add pectase, cellulase, hemicellulase, amylase, arabanase, zytase, glucuroide again, consumption is respectively 0.5%, 0.01%, 0.05%, 0.05%, 0.05%, 0.05% and 0.05% of raw material total amount and is incubated 25～55 ℃, and the time is 3 hours; Material pH2～4.5, filter again, get Normal juice and magma, again magma is continued to decompose 5 hours with the combination enzyme, carry out centrifugal Normal juice for the second time again, again twice Normal juice is mixed raspberry Normal juice, use two step method ion exchange resin again, the series connection of zwitterion resin is used, filter raspberry Normal juice, 40 ℃ of filtration temperatures, pH1～4.5, again the raspberry Normal juice of handling is added hawthorn, blackcurrant and Wild Jujube Juice toning, blending, consumption is respectively 10%, 5% and 15% fully mixes the allotment of adding sweetener and other concentrate, at last through the degassing, and heating, sterilization, the cooling finished product.
Claims (8)
1. the processing method of a juice of raspberry, it is characterized in that: with the raspberry raw material through choosing choose, clean, broken, kill the enzyme cooling rapidly, multiple pulp combination catabolic enzyme is handled, remove pomace, Normal juice and handle and other fruit juice and batch mixes, allotment filtration, the degassing, homogeneous, pasteurize promptly obtain the juice of raspberry product through the ion-exchange two step method.
2. juice of raspberry processing method according to claim 1, it is characterized in that: wherein multiple pulp combination catabolic enzyme is handled, the mixed enzyme that adopts pectase, cellulase, hemicellulase, amylase, arabanase, zytase, glucuroide liquefies raspberry pulp at 25～55 ℃, pH1.5～4.5,2～12 hours time, handle twice continuously, obtain full pulp liquefaction fruit juice.
3. according to right 1 or 2. described juice of raspberry processing methods, it is characterized in that: the consumption of its various enzymes is: pectase 0.1～0.5%, cellulase 0.01～0.05%, hemicellulase 0.05～0.1%, amylase 0.02～0.15%, glucuroide 0.01～0.05%, arabanase 0.01～0.05% and zytase 0.01～0.05%.
4. require 1 described juice of raspberry processing method according to patent, it is characterized in that: raspberry Normal juice is handled through the ion-exchange two step method, after the raspberry juice after it is characterized in that filtering passes through polystyrene, anion exchange resin, carry out cation exchange column again, functional group is-N
+(CH
3)
3Or-N (CH
3)
2And-NH
2Resin particle 0.3～1.2mm; 20～60 ℃ of fruit juice temperature; Fruit juice acid part after PH1-4 handles is between 0.1～0.7%.
5. juice of raspberry according to claim 1 is characterized in that: the mixture of a kind of raspberry that constitutes with the juice of raspberry products material and hawthorn, blackcurrant, apple, wild jujube, matrimony vine, chrysanthemum, honeysuckle, China rose, white granulated sugar, honey, sorbierite, xylitol and stevioside, Radix Glycyrrhizae glucosides raw material one or more or whole raw materials.
6. juice of raspberry according to claim 5, it is characterized in that: full fruit juice and other fruit juice and batch mixes: the full fruit juice of raspberry and processed the spine date juice of handling, black gallon juice, haw juice and cider mix, with chrysanthemum, honeysuckle and the blending of China rose flower cream, add granulated sugar and make the plain edition beverage or do not add the functional drink that sorbierite, xylitol, stevioside, Radix Glycyrrhizae glucosides are made low heat energy with granulated sugar.
7. juice of raspberry according to claim 5, it is characterized in that: beverage product formulations is as follows:
Plain edition raspberry beverage:
70～100 parts of raspberry Normal juice; 5～10 parts of hawthorn Normal juice;
10～20 parts of black gallon juices; 15～25 parts of Wild Jujube Juices;
10～15 parts of ciders; 0.5～2 part of chrysanthemum;
0.1～0.5 part of honeysuckle; 0.1～0.5 part of China rose;
10～20 parts of white granulated sugars; 2～5 parts of honey.
8. juice of raspberry according to claim 5, it is characterized in that: beverage product formulations is as follows:
The functional drink of low heat energy:
70～100 parts of raspberry Normal juice; 5～10 parts of juice from Chinese wolfberry;
15～25 parts of Wild Jujube Juices; 10～15 parts of ciders
3～10 parts of sorbierites; 3～10 parts of xylitols;
0.05～0.1 part of stevioside.
9. juice of raspberry according to claim 5 is characterized in that: the feature of raspberry new beverage product is translucent, the half muddy fruit juice between suspended pulp and clear fruit juice, fruit juice at the light transmittance at 660 μ m places 60～80%.
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| CNB2005100147365A CN100553494C (en) | 2005-08-12 | 2005-08-12 | Juice of raspberry and processing method thereof |
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|---|---|---|---|
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| CN100553494C CN100553494C (en) | 2009-10-28 |
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| CN102246987A (en) * | 2010-05-17 | 2011-11-23 | 胡林 | Processing technique of fruit juice |
| CN101285023B (en) * | 2007-04-13 | 2012-01-11 | 中国科学院沈阳应用生态研究所 | Red raspberry health wine and brewing process thereof |
| CN102948836A (en) * | 2011-08-16 | 2013-03-06 | 长丰县凤麟农业科技发展有限公司 | Preparation method of raspberry juice functional beverage |
| CN103173430A (en) * | 2013-03-23 | 2013-06-26 | 青岛蔚蓝生物集团有限公司 | Complex enzyme for processing red dates and using method thereof |
| CN103416810A (en) * | 2013-07-30 | 2013-12-04 | 王正金 | Compound drink of papaya and passion fruit |
| CN103637102A (en) * | 2009-05-29 | 2014-03-19 | 吉布控股（纳尔逊）有限公司 | A supplement |
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| CN103919217A (en) * | 2014-04-30 | 2014-07-16 | 生命果有机食品股份有限公司 | Raspberry juice and preparation method thereof |
| CN103932331A (en) * | 2014-04-23 | 2014-07-23 | 生命果有机食品股份有限公司 | Functional healthcare beverage mainly containing raspberry and preparation method of beverage |
| CN105011280A (en) * | 2015-07-17 | 2015-11-04 | 合肥一诺生物科技有限公司 | Rubus chingii fruit beverage and preparation method thereof |
| CN105982118A (en) * | 2015-01-29 | 2016-10-05 | 马承慧 | Preparation process for raspberry and lemon anti-oxidizing compound beverage |
| CN106387539A (en) * | 2016-08-31 | 2017-02-15 | 生命果有机食品股份有限公司 | Raspberry beverage containing pulp and preparation method thereof |
| CN106538912A (en) * | 2016-11-16 | 2017-03-29 | 沈阳农业大学 | A kind of Fructus Rubi compound juice beverage and preparation method thereof |
| CN108713663A (en) * | 2018-05-04 | 2018-10-30 | 河南省农业科学院 | A method of reducing organic acid in raspberry juice |
| CN108740612A (en) * | 2018-04-17 | 2018-11-06 | 北京佑众全椒制药有限公司 | A kind of chu chrysanthemum drink and preparation method thereof |
| CN111728108A (en) * | 2020-07-13 | 2020-10-02 | 山东朝能福瑞达生物科技有限公司 | Raspberry juice and production process thereof |
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| CN101285023B (en) * | 2007-04-13 | 2012-01-11 | 中国科学院沈阳应用生态研究所 | Red raspberry health wine and brewing process thereof |
| CN103637102A (en) * | 2009-05-29 | 2014-03-19 | 吉布控股（纳尔逊）有限公司 | A supplement |
| CN102246987A (en) * | 2010-05-17 | 2011-11-23 | 胡林 | Processing technique of fruit juice |
| CN102948836A (en) * | 2011-08-16 | 2013-03-06 | 长丰县凤麟农业科技发展有限公司 | Preparation method of raspberry juice functional beverage |
| CN103173430A (en) * | 2013-03-23 | 2013-06-26 | 青岛蔚蓝生物集团有限公司 | Complex enzyme for processing red dates and using method thereof |
| CN103416810A (en) * | 2013-07-30 | 2013-12-04 | 王正金 | Compound drink of papaya and passion fruit |
| CN103876225A (en) * | 2014-04-08 | 2014-06-25 | 生命果有机食品股份有限公司 | Preparation method of raspberry fruit juice beverage |
| CN103932331A (en) * | 2014-04-23 | 2014-07-23 | 生命果有机食品股份有限公司 | Functional healthcare beverage mainly containing raspberry and preparation method of beverage |
| CN103919217A (en) * | 2014-04-30 | 2014-07-16 | 生命果有机食品股份有限公司 | Raspberry juice and preparation method thereof |
| CN103919215A (en) * | 2014-04-30 | 2014-07-16 | 生命果有机食品股份有限公司 | Raspberry juice drink and preparation method thereof |
| CN103919217B (en) * | 2014-04-30 | 2015-12-30 | 生命果有机食品股份有限公司 | A kind of juice of raspberry and preparation method thereof |
| CN105982118A (en) * | 2015-01-29 | 2016-10-05 | 马承慧 | Preparation process for raspberry and lemon anti-oxidizing compound beverage |
| CN105011280A (en) * | 2015-07-17 | 2015-11-04 | 合肥一诺生物科技有限公司 | Rubus chingii fruit beverage and preparation method thereof |
| CN106387539A (en) * | 2016-08-31 | 2017-02-15 | 生命果有机食品股份有限公司 | Raspberry beverage containing pulp and preparation method thereof |
| CN106538912A (en) * | 2016-11-16 | 2017-03-29 | 沈阳农业大学 | A kind of Fructus Rubi compound juice beverage and preparation method thereof |
| CN108740612A (en) * | 2018-04-17 | 2018-11-06 | 北京佑众全椒制药有限公司 | A kind of chu chrysanthemum drink and preparation method thereof |
| CN108713663A (en) * | 2018-05-04 | 2018-10-30 | 河南省农业科学院 | A method of reducing organic acid in raspberry juice |
| CN111728108A (en) * | 2020-07-13 | 2020-10-02 | 山东朝能福瑞达生物科技有限公司 | Raspberry juice and production process thereof |
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| CN100553494C (en) | 2009-10-28 |
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Effective date of registration: 20210113 Address after: No.26, Baidi Road, Nankai District, Tianjin 300192 Patentee after: Tianjin Academy of Agricultural Sciences Address before: 300112, 38 kilometers west of Tianjin outer ring road, Xiqing District Patentee before: TIANJIN FORESTRY INSTITUTE OF FRUIT TREES |
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