CN1039173A - Promote the new method of squeezing haw juice - Google Patents
Promote the new method of squeezing haw juice Download PDFInfo
- Publication number
- CN1039173A CN1039173A CN 88104031 CN88104031A CN1039173A CN 1039173 A CN1039173 A CN 1039173A CN 88104031 CN88104031 CN 88104031 CN 88104031 A CN88104031 A CN 88104031A CN 1039173 A CN1039173 A CN 1039173A
- Authority
- CN
- China
- Prior art keywords
- juice
- hawthorn
- new method
- fruit
- haw
- 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.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The new method of promotion squeezing haw juice of the present invention is a kind of simple to operate, reduces the hawthorn loss of nutritive components, improves the method for crushing juice rate.This method is that hawthorn is cleaned fragmentation, adds water in the haw berry material, will mix the fruit material and be warmed up to 30 ℃-50 ℃, adds pectase preparation, reaches abundant mixing by stirring, is incubated 0.5-10 hours under 40 ℃ of-50 ℃ of temperature, presses extracting juice again.
Description
The invention belongs to the fruit juice processing method.
China is one of original producton location of hawthorn, and cultivation history is long, aboundresources.Hawthorn is not only a kind of nutritious fruit, and contains pharmaceutical compositions, plays multiple medical function.Hawthorn can process the characteristic products of kind more than ten such as haw flakes, haw jelly and haw juice.Though there is the cultivation of hawthorn in some country in the world, there be not processing and the plant equipment thereof of hawthorn.The processing method of external general fruit juice is with after the fruit fragmentation, presses extracting juice after the adding processing with enzyme preparation.The processing method of domestic present haw juice is that the fruit after fragmentation material is boiled the back, filters and be processed into juice, the loss that this method is serious the nutrition of hawthorn.
The object of the present invention is to provide a kind of loss that reduces hawthorn nutrition, improve the new method of the promotion squeezing haw juice of crushing juice rate.
The new method that the present invention promotes to squeeze haw juice is the hawthorn fragmentation that will clean, adds water and is warming up to 30 ℃～50 ℃, adds pectase preparation, and stirring and evenly mixing is incubated 0.5～10 hour then under 40 ℃ of-50 ℃ of temperature, changes back pressure extracting juice through biochemistry.The optimum temperature that enzyme is handled is 45 ℃, and pectase preparation is about one of percentage of fruit material.
The method of general heating has three kinds:
1. in the fruit material, add a certain amount of hot water;
2. after in the fruit material, adding running water, feed steam raising fruit and expect that temperature reaches the optimum temperature that enzyme is handled;
3. expect with the fruit of the direct heating tape of jacketed pan heater water.
Be rich in pectin in the Fructus Crataegi, pectin will expect really that mutual glue connects, and enzyme preparation can not fully be mixed with the fruit material, influences the effect of pectase.After adding certain moisture content, can promote contacting of fruit material and enzyme preparation.The activity of pectase changes with handling variations in temperature, and under the optimum temperature that pectase is handled, the activity of pectase is significantly to increase with the rising of temperature.If when surpassing optimum temperature, the activity of pectase, then the rising with temperature descends gradually.Because it is slow that the fruit material conducts heat,, can make enzymic dead when temperature is too high if heat up in enzyme-added back, so after really material is warming up to enzyme processing optimum temperature earlier, add enzyme preparation again, can bring into play the activity of enzyme rapidly, promote pectin to decompose, shorten the time that enzyme is handled, improve crushing juice rate.
Embodiment:
Hawthorn after cleaning is pulverized by the scraper-type disintegrating machine, in fruit material, add and be equivalent to fruit and expect 1/2 boiling water, add again be equivalent to fruit and expect ten thousand/ pectase preparation, fully mix with mixer, 45 ℃ ± 2 ℃ are incubated about 4 hours down in insulated building, get juice with fruit packet mode squeezer squeezing hawthorn.Clean crushing juice rate is 60%.(1 jin of hawthorn can produce 1 jin of 10Brit haw juice).
Claims (2)
1, a kind of new method that promotes to squeeze haw juice is characterized in that adding water in the haw berry material, will mix the fruit material and be warmed up to 30 ℃～50 ℃, add pectase preparation, reach abundant mixing by stirring, under 40 ℃ of-50 ℃ of temperature, be incubated 0.5～10 hour, press extracting juice again.
2, the new method of squeezing haw juice according to claim 1, it is characterized in that pectase preparation be about ten thousand of fruit material/, the optimum temperature that enzyme is handled is 45 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88104031 CN1039173A (en) | 1988-07-11 | 1988-07-11 | Promote the new method of squeezing haw juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88104031 CN1039173A (en) | 1988-07-11 | 1988-07-11 | Promote the new method of squeezing haw juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1039173A true CN1039173A (en) | 1990-01-31 |
Family
ID=4832857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 88104031 Pending CN1039173A (en) | 1988-07-11 | 1988-07-11 | Promote the new method of squeezing haw juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1039173A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000259A (en) * | 2014-06-19 | 2014-08-27 | 河北栗源食品有限公司 | Method for processing novel haw juice beverage |
| CN108812868A (en) * | 2018-05-12 | 2018-11-16 | 益家元品实业（厦门）有限公司 | A kind of preparation method of tinned fruit and its tinned fruit obtained |
| CN114557414A (en) * | 2022-04-12 | 2022-05-31 | 安徽红果宝生物技术有限公司 | High-purity hawthorn juice extraction method |
-
1988
- 1988-07-11 CN CN 88104031 patent/CN1039173A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000259A (en) * | 2014-06-19 | 2014-08-27 | 河北栗源食品有限公司 | Method for processing novel haw juice beverage |
| CN108812868A (en) * | 2018-05-12 | 2018-11-16 | 益家元品实业（厦门）有限公司 | A kind of preparation method of tinned fruit and its tinned fruit obtained |
| CN114557414A (en) * | 2022-04-12 | 2022-05-31 | 安徽红果宝生物技术有限公司 | High-purity hawthorn juice extraction method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104223125B (en) | A kind of method preparing potato residues dietary fiber | |
| CN101705151B (en) | Method for simultaneously extracting peanut oil and peanut albumen powder at low temperature | |
| CN101190008B (en) | Method for preparing oat bran soluble food fabric fats substitute | |
| CN101787382B (en) | Method for recovering coin protein sugar dregs and preparing protein nitrogen sources and nitrogen-containing syrup | |
| CN106754120B (en) | Production process of buckwheat yellow wine by liquefaction method | |
| CN107557406A (en) | A kind of method that xylo-oligosaccharide is extracted from corncob | |
| CN1432642A (en) | Production process of Yangtao wine | |
| CN1537946A (en) | Method of extracting dietary fiber from sogbean drges and chewing tablet | |
| CN1039173A (en) | Promote the new method of squeezing haw juice | |
| CN1084602C (en) | Process for preparing seasoning by fresh water shrimp meat enzymolysis | |
| CN101191107A (en) | Technique for brewing pear rice wine | |
| CN109393474A (en) | A kind of selenium enriched Spirulina piece and preparation method thereof enhanced human immunity | |
| CN101683107A (en) | Method for manufacturing potato cerealose | |
| CN109463538A (en) | A kind of preparation method of milk cow small molecule feed peptide | |
| CN101301042A (en) | Method for producing low DE value maltodextrin using yam starch | |
| CN1159929A (en) | Process for producing health Buthus martensi liquor | |
| CN1043362C (en) | Method for brewing yellow rice wine | |
| CN105309835A (en) | Waxberry slag feed for promoting growth of lobsters and preparation method thereof | |
| CN1062119C (en) | Beverage of Phyllanthus emblica and making method | |
| CN1382387A (en) | Guava jelly and its preparing process | |
| CN101653234A (en) | Manufacturing method of mung bean soy sauce | |
| CN1210692A (en) | Producing technology for nourishing peanut paste powder | |
| CN109123519A (en) | A kind of preparation method of Chinese yam chewable tablet | |
| CN103371343A (en) | Production method for taro puffing powder | |
| CN101838603A (en) | Processing method of lily black rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |