CN104605431B - A kind of processing method of Aricennia marina fruits - Google Patents
A kind of processing method of Aricennia marina fruits Download PDFInfo
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- CN104605431B CN104605431B CN201510060499.XA CN201510060499A CN104605431B CN 104605431 B CN104605431 B CN 104605431B CN 201510060499 A CN201510060499 A CN 201510060499A CN 104605431 B CN104605431 B CN 104605431B
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 68
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 15
- 239000004365 Protease Substances 0.000 claims description 12
- 108091005804 Peptidases Proteins 0.000 claims description 11
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 10
- 235000019419 proteases Nutrition 0.000 claims description 10
- 241001635619 Avicennia marina Species 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000011282 treatment Methods 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 4
- 108010004032 Bromelains Proteins 0.000 claims 1
- 108090000526 Papain Proteins 0.000 claims 1
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims 1
- 238000010009 beating Methods 0.000 claims 1
- 235000019835 bromelain Nutrition 0.000 claims 1
- 229940088598 enzyme Drugs 0.000 claims 1
- 235000019834 papain Nutrition 0.000 claims 1
- 229940055729 papain Drugs 0.000 claims 1
- 240000002044 Rhizophora apiculata Species 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000004891 communication Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 description 8
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a kind of processing method of Aricennia marina fruits, it is, using the Aricennia marina fruits of mangrove plant as primary raw material, and to the addition of other auxiliary materials and be made.The invention also discloses the processing method of this Aricennia marina fruits, including cleaning, fixing peeling, ultramicro grinding, River Bank Stability, homogeneous, enzymolysis, centrifugal filtration, vacuum decoloration, drying, sterilization, packaging and other steps, the method of the present invention is taken away the puckery taste using superfine communication technique broken wall, enzymolysis, Aricennia marina fruits are processed as a kind of long shelf-life, the fine powder for preserving former nutritional ingredient, being easily absorbed by the body by vacuum decoloration, has major and immediate significance to the economic value for lifting mangrove.
Description
Technical field
The present invention relates to a kind of food additives field, the specifically processing method of Aricennia marina fruits.
Background technology
Avicennia marina is one of true mangrove plantses species, remote in Hainan, Guangdong, Guangxi, Fujian and other places in China's NATURAL DISTRIBUTION
Seabeach is applied, and is dispersed species of these littoral low tides to climax band, and often constitutes the single dominantcommunity of larger area.Its fruit is rich in shallow lake
Powder, 1~2cm of diameter, single fresh fruit weighs 2~3 grams, fruiting period 6 to September, among the people as human foods or the feed of pig, therefore bones of the dead
Earth is also referred to as ocean fruit tree.The rich in nutrition content of Aricennia marina fruits, Crude starch, total Soluble Sugar, crude fiber content are higher,
Have effects that to relieve summer heat cool blood, hypotensive, promote the production of body fluid to quench thirst and diuresis.Aricennia marina fruits contain tannin, directly edible to have bitter taste, therefore
It is among the people often to take decocting method to be processed.Due to wide as food use, the fruit of Avicennia marina is at present still as commodity
Transaction.Aricennia marina fruits as the leaching of grain, dish or salt in addition to early dish is done directly as human foods, moreover it is possible to be used as the original of wine brewing
Material.The fruit of Avicennia marina has been widely used among the people.
The Aricennia marina fruits of fresh harvesting put not how long go bad, Aricennia marina fruits are taken away the puckery taste, decolouring post-processing is into essence
Powder, is used available for food additives or nourishing additive agent, develops its deep processed product, is had to the economic value for lifting mangrove
Major and immediate significance.The problem to be solved in the present invention be taken away the puckery taste using superfine communication technique broken wall, enzymolysis, vacuum decoloration will be white
Bone earth fruit is processed as a kind of long shelf-life, the fine powder for preserving former nutritional ingredient, being easily absorbed by the body.
The content of the invention
The main object of the present invention is to provide a kind of processing method of Aricennia marina fruits.
To reach above-mentioned purpose, the present invention takes following technical scheme：
A kind of processing method of Aricennia marina fruits, it is characterised in that containing following raw material, prepared by following portions by weight：
1000~2000 parts of Aricennia marina fruits, 10~30 parts of protease, 5000~20000 parts of clear water.
The processing method of the Aricennia marina fruits, it is characterised in that its specific steps and technique are：
The first step is cleaned：The practical running water of Avicennia marina fruit is cleaned up and drained by raw material proportioning；
Second step fixing peeling：Aricennia marina fruits after cleaning are put into food cooking boiler, 60~85 DEG C, steam are warmed to
Fixing 5~20 minutes and remove the peel, coring；
3rd step ultramicro grinding：Step 2 product is put into air-stream type ultrafine pulverizer and is crushed to the mesh of ﹤ 800, bones of the dead are obtained
Earth fruit powder；
4th step River Bank Stability：Aricennia marina fruits powder and clear water are stirred in 6~10 parts of 100 parts of ﹕ feed liquid ratio,
Prepare Aricennia marina fruits slurries；
5th step homogeneous：Aricennia marina fruits slurries are put into homogenizer, homogenization is carried out under 28MPa pressure；
6th step is digested：It is 6.0~7.0 by step 5 product regulation pH value, 1~3% protease is added, at 50~60 DEG C
Keeping temperature 1~2 hour, and being stirred continuously, is warming up to 95 DEG C of destroy the enzyme treatments 20~40 minutes afterwards, is then cooled to 40 DEG C；
7th step centrifugal filtration:Step 6 product is filtered for 10~20 minutes with 3000~3500 revs/min of centrifugations, removed
Filter residue；
8th step vacuum decoloration：Step 7 product is vacuumized 10~20 minutes under 0.07~0.09MPa vacuum,
75~80 DEG C are maintained the temperature at, the color of Aricennia marina fruits slurries is changed into white from dark green；
9th step is dried:By step 8 product through vacuum freeze drying powder, dry to water content below 7%；
Tenth step is sterilized:Step 9 product is put into microwave disinfection equipment, 70~95 DEG C are warmed to, sterilized 4~10 minutes；
11st step is packed：By upper step 10 product quantitative vacuum packaging, normal temperature storage.
The invention has the advantages that：
1) method of the invention thoroughly eliminates the original bitter taste of Aricennia marina fruits.
2) product prepared by method of the invention can be used for raw-food material, food additives, health nutrient additive.
3) the process offers extended the shelf-life of product.
4) method sterilizing time of the invention is short, belongs to cold sterilization, preferably save the nutrition of Aricennia marina fruits into
Point.
Embodiment
The embodiment to the present invention elaborates below：
Embodiment 1
The processing method of Aricennia marina fruits, using following raw material, by following weight than being prepared：
2000 grams of Aricennia marina fruits, 0 gram of protease 3,20000 grams of clear water.
Specific processing method：
The first step is cleaned：The practical running water of Avicennia marina fruit is cleaned up and drained by raw material proportioning.
Second step fixing peeling：Aricennia marina fruits after cleaning are put into food cooking boiler, 60~85 DEG C, steam are warmed to
Fixing 20 minutes and remove the peel, coring.
3rd step ultramicro grinding：Step 2 product is put into air-stream type ultrafine pulverizer and is crushed to the mesh of ﹤ 800, bones of the dead are obtained
Earth fruit powder.
4th step River Bank Stability：Aricennia marina fruits powder and clear water are stirred in 1 part of 10 parts of ﹕ feed liquid ratio, prepared
Aricennia marina fruits slurries.
5th step homogeneous：Aricennia marina fruits slurries are put into homogenizer, homogenization is carried out under 28MPa pressure.
6th step is digested：It is 6.0~7.0 by step 5 product regulation pH value, 1~3% protease is added, at 50~60 DEG C
Keeping temperature 2 hours, and being stirred continuously, is warming up to 95 DEG C of destroy the enzyme treatments 40 minutes afterwards, is then cooled to 40 DEG C.
7th step centrifugal filtration:Step 6 product is filtered for 20 minutes with 3000~3500 revs/min of centrifugations, filter is removed
Slag.
8th step vacuum decoloration：Step 7 product is vacuumized 20 minutes under 0.07~0.09MPa vacuum, kept
Temperature is at 75~80 DEG C, and the color of Aricennia marina fruits slurries is changed into white from dark green.
9th step is dried:By step 8 product through vacuum freeze drying powder, dry to water content below 7%.
Tenth step is sterilized:Step 9 product is put into microwave disinfection equipment, 95 DEG C are warmed to, sterilized 40 minutes.
11st step is packed：By step 10 product quantitative vacuum packaging, normal temperature storage.
Embodiment 2
The processing method of Aricennia marina fruits, using following raw material, by following weight than being prepared：
1000 grams of Aricennia marina fruits, 20 grams of protease, 8000 grams of clear water.
Specific processing method：
The first step is cleaned：The practical running water of Avicennia marina fruit is cleaned up and drained by raw material proportioning.
Second step fixing peeling：Aricennia marina fruits after cleaning are put into food cooking boiler, 60~85 DEG C, steam are warmed to
Fixing 10 minutes and remove the peel, coring.
3rd step ultramicro grinding：Step 2 product is put into air-stream type ultrafine pulverizer and is crushed to the mesh of ﹤ 800, bones of the dead are obtained
Earth fruit powder.
4th step River Bank Stability：Aricennia marina fruits powder and clear water are stirred in 1 part of 8 parts of ﹕ feed liquid ratio, prepare white
Bone earth fruit slurries.
5th step homogeneous：Aricennia marina fruits slurries are put into homogenizer, homogenization is carried out under 28MPa pressure.
6th step is digested：It is 6.0~7.0 by step 5 product regulation pH value, 1~3% protease is added, at 50~60 DEG C
Keeping temperature 1.5 hours, and being stirred continuously, is warming up to 95 DEG C of destroy the enzyme treatments 30 minutes afterwards, is then cooled to 40 DEG C.
7th step centrifugal filtration:Step 6 product is filtered for 15 minutes with 3000~3500 revs/min of centrifugations, filter is removed
Slag.
8th step vacuum decoloration：Step 7 product is vacuumized 15 minutes under 0.07~0.09MPa vacuum, kept
Temperature is at 75~80 DEG C, and the color of Aricennia marina fruits slurries is changed into white from dark green.
9th step is dried:By step 8 product through vacuum freeze drying powder, dry to water content below 7%.
Tenth step is sterilized:Step 9 product is put into microwave disinfection equipment, 70 DEG C are warmed to, sterilized 7 minutes.
11st step is packed：By step 10 product quantitative vacuum packaging, normal temperature storage.
Embodiment 3
The processing method of Aricennia marina fruits, using following raw material, by following weight than being prepared：
500 grams of Aricennia marina fruits, proteinase 8 gram, 4500 grams of clear water.
Specific processing method：
The first step is cleaned：The practical running water of Avicennia marina fruit is cleaned up and drained by raw material proportioning.
Second step fixing peeling：Aricennia marina fruits after cleaning are put into food cooking boiler, 60~85 DEG C, steam are warmed to
Fixing 5 minutes and remove the peel, coring.
3rd step ultramicro grinding：Step 2 product is put into air-stream type ultrafine pulverizer and is crushed to the mesh of ﹤ 800, bones of the dead are obtained
Earth fruit powder.
4th step River Bank Stability：Aricennia marina fruits powder and clear water are stirred in 1 part of 9 parts of ﹕ feed liquid ratio, prepare white
Bone earth fruit slurries.
5th step homogeneous：Aricennia marina fruits slurries are put into homogenizer, homogenization is carried out under 28MPa pressure.
6th step is digested：It is 6.0~7.0 by step 5 product regulation pH value, 1~3% protease is added, at 50~60 DEG C
Keeping temperature 1 hour, and being stirred continuously, is warming up to 95 DEG C of destroy the enzyme treatments 20 minutes afterwards, is then cooled to 40 DEG C.
7th step centrifugal filtration:Step 6 product is filtered for 10 minutes with 3000~3500 revs/min of centrifugations, filter is removed
Slag.
8th step vacuum decoloration：Step 7 product is vacuumized 10 minutes under 0.07~0.09MPa vacuum, kept
Temperature is at 75~80 DEG C, and the color of Aricennia marina fruits slurries is changed into white from dark green.
9th step is dried:By step 8 product through vacuum freeze drying powder, dry to water content below 7%.
Tenth step is sterilized:Step 9 product is put into microwave disinfection equipment, 85 DEG C are warmed to, sterilized 6 minutes.
11st step is packed：By step 10 product quantitative vacuum packaging, normal temperature storage.
Claims (1)
1. a kind of processing method of Aricennia marina fruits, it is characterised in that the processing method of described Aricennia marina fruits contains following
Raw material, is prepared by following weight number：
1000~2000 parts of Aricennia marina fruits, 10~30 parts of protease, 5000~20000 parts of clear water；
The specific steps and technique of the processing method of the Aricennia marina fruits are：
The first step is cleaned：The practical running water of Avicennia marina fruit is cleaned up and drained by raw material proportioning；
Second step fixing peeling：Aricennia marina fruits after cleaning are put into food cooking boiler, 60~85 DEG C, steam beating are warmed to
5~20 minutes and remove the peel, coring；
3rd step ultramicro grinding：Step 2 product is put into air-stream type ultrafine pulverizer and is crushed to the mesh of ＜ 800, Avicennia marina fruit is obtained
Real powder；
4th step River Bank Stability：Aricennia marina fruits powder and clear water are stirred in 6~10 parts: 100 parts of feed liquid ratio, prepared
Aricennia marina fruits slurries；
5th step homogeneous：Aricennia marina fruits slurries are put into homogenizer, homogenization is carried out under 28MPa pressure；
6th step is digested：It is 6.0~7.0 by step 5 product regulation pH value, adds 1-3% protease, in 50~60 DEG C of holding
Temperature 1~2 hour, and being stirred continuously, is warming up to 95 DEG C of destroy the enzyme treatments 20~40 minutes afterwards, is then cooled to 40 DEG C；
7th step centrifugal filtration：Step 6 product is filtered for 10~20 minutes with 3000~3500 revs/min of centrifugations, filter is removed
Slag；
8th step vacuum decoloration：Step 7 product is vacuumized under 0.07~0.09MPa vacuum, maintain the temperature at 75~
80 DEG C, the color of Aricennia marina fruits slurries is changed into white from dark green；
9th step is dried：By step 8 product through vacuum freeze drying powder, dry to water content below 7%；
Tenth step is sterilized：Step 9 product is put into microwave disinfection equipment, 70~95 DEG C are warmed to, sterilized 4~10 minutes；
11st step is packed：By upper step 10 product quantitative vacuum packaging, normal temperature storage；
Protease in 6th step is that papain, bromelain, the two of which of neutral proteinase are used in mixed way；
The vacuum decoloration time in 8th step is 12 minutes.
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| CN101268796A (en) * | 2007-03-23 | 2008-09-24 | 广东海洋大学 | Technique for processing fruit with avicennia marina |
| CN102813095A (en) * | 2012-08-16 | 2012-12-12 | 北海市蔬菜研究所 | Processing method of dried Aricennia fruit product |
| CN103479564B (en) * | 2013-10-08 | 2015-03-11 | 芜湖绿叶制药有限公司 | Facial mask powder prepared by avicennia marina fruit |
| CN103750209A (en) * | 2014-01-29 | 2014-04-30 | 北海蓝海洋生物药业有限责任公司 | Mangrove fruit flavor food |
| CN104304859A (en) * | 2014-11-06 | 2015-01-28 | 李慧川 | Mixed sauce of lemon and avicennia marina fruit |
| CN104305201A (en) * | 2014-11-06 | 2015-01-28 | 李慧川 | Sugared and vinegared avicennia marina fruit and processing method thereof |
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