CN105995261A - Concentrated and clear jujube juice and preparation method - Google Patents
Concentrated and clear jujube juice and preparation method Download PDFInfo
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- CN105995261A CN105995261A CN201610332220.3A CN201610332220A CN105995261A CN 105995261 A CN105995261 A CN 105995261A CN 201610332220 A CN201610332220 A CN 201610332220A CN 105995261 A CN105995261 A CN 105995261A
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- fructus jujubae
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- clear
- clear juice
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000020418 red date juice Nutrition 0.000 title abstract 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 84
- 102000004190 Enzymes Human genes 0.000 claims abstract description 27
- 108090000790 Enzymes Proteins 0.000 claims abstract description 27
- 229940088598 enzyme Drugs 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000004382 Amylase Substances 0.000 claims abstract description 16
- 102000013142 Amylases Human genes 0.000 claims abstract description 16
- 108010065511 Amylases Proteins 0.000 claims abstract description 16
- 235000019418 amylase Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 108091005804 Peptidases Proteins 0.000 claims abstract description 15
- 239000011347 resin Substances 0.000 claims abstract description 15
- 229920005989 resin Polymers 0.000 claims abstract description 15
- 239000004365 Protease Substances 0.000 claims abstract description 14
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 14
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 14
- 108010059892 Cellulase Proteins 0.000 claims abstract description 13
- 229940106157 cellulase Drugs 0.000 claims abstract description 13
- 239000007787 solid Substances 0.000 claims abstract description 12
- 239000001913 cellulose Substances 0.000 claims abstract description 3
- 229920002678 cellulose Polymers 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 20
- 239000012141 concentrate Substances 0.000 claims description 13
- 238000005352 clarification Methods 0.000 claims description 11
- 238000010521 absorption reaction Methods 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 10
- 239000000440 bentonite Substances 0.000 claims description 10
- 229910000278 bentonite Inorganic materials 0.000 claims description 10
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 230000002779 inactivation Effects 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- 239000000945 filler Substances 0.000 claims description 4
- -1 pectase Proteins 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 238000004537 pulping Methods 0.000 claims description 2
- 235000021581 juice product Nutrition 0.000 abstract description 4
- 238000001179 sorption measurement Methods 0.000 abstract description 3
- 108010059820 Polygalacturonase Proteins 0.000 abstract 3
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 3
- 241001247821 Ziziphus Species 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 235000019419 proteases Nutrition 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 5
- 238000002834 transmittance Methods 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 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
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a concentrated and clear jujube juice and a preparation method. The product is concentrated and clear juice subjected to hydrolytic treatment through pectinase, amylase, saccharifying enzymes, protease and cellulase, contains 20%-75% of soluble solids and has the pH ranging from 3.5 to 5.5. The preparation method comprises steps as follows: A, treatment of raw materials: jujubes are soaked in water; B, breaking; C, juicing; D, enzymolysis: pectinase, amylase, saccharifying enzymes, cellulase and protease are added to extracted jujube juice, and the juice is decomposed for 1-3 hours; E, clarifying; F, concentration; G, post-pasteurization; H, ultra-filtration; I, adsorption through resin; J, concentration. Macromolecular ingredients in the jujube juice are decomposed through amylase, pectinase, saccharifying enzymes, protease and cellulose, and the clear and transparent concentrated juice product with stable quality is obtained with adsorption and ultrafiltration processes. The turbidity of the clear jujube juice processed with the process basically keeps the same after the juice is stored for 7 days at the temperatures of 20 DEG C and 25 DEG C.
Description
Technical field
The present invention relates to a kind of concentration Fructus Jujubae clear juice and preparation method, especially through pulp enzyme, pectase, amylase, sugar
Change enzyme, cellulase, the preparation method concentrating Fructus Jujubae clear juice of protease hydrolyzed process, belong to fruit deep process technology field.
Background technology
Jujube pulp is plump, and color delicious food is sweet, the nutrient such as rich in proteins, fat, saccharide, vitamin, mineral, has high
Healthy nutritive value, have " king of BAIGUO " and the good reputation of " natural complex ", Fructus Jujubae is always QI invigorating, the health care nourishing blood, calm the nerves
Good merchantable brand, the most useful to patients such as hypertension, cardiovascular disease, insomnia, anemias, integrate medicine, eat, mend three zones
Health product fruit.But Fructus Jujubae is difficult to storage transport, easily rots, and eats and is subject to seasonal restrictions, exploitation Fructus Jujubae clear-juice beverage product is suitable for people
Focus on the consumption demand of green health.The shortcoming of general Fructus Jujubae clear juice manufacturing technique route is that Fructus Jujubae contains polysaccharose substance, Jing Guojia
Post-genomic period easily occurs after heat treatment, the local flavor of beverage, mouthfeel and generation precipitation impact can be affected and sell image.
Summary of the invention
Present invention aim at concentration Fructus Jujubae clear juice and the preparation method providing a kind of natural Fructus Jujubae to prepare, by pulp enzyme, pectase,
Amylase, saccharifying enzyme, cellulase, proteinase combination enzymolysis processing, make the concentration Fructus Jujubae clear juice product that flavor taste is the best, and
Fructus Jujubae concentrated juice stability is improved by adding bentonite in treatment.
The technical scheme is that and be achieved in that: this concentration Fructus Jujubae clear juice, it is characterised in that Fructus Jujubae clear juice is through fruit
Slurry enzyme, pectase, amylase, saccharifying enzyme, cellulase, protease hydrolyzed process, and make soluble solid content through concentrating
20-75%, pH are the concentrated clear juice of 3.5-5.5.
The preparation method of described concentration Fructus Jujubae clear juice, its feature includes:
A, Feedstock treating: soaked by Fructus Jujubae 5-10 hour, be heated to 90-95 DEG C, is incubated 0.5-1 hour；
B, making beating: the Fructus Jujubae making beating after soaking with disintegrating machine processes, and is cooled to 50-55 DEG C, adds pulp enzyme, enzymolysis processing
0.5-2 hour；
C, squeezing: with squeezer, Fructus Jujubae slurry is squeezed the juice, and first time pressed marc is added water, again squeeze, twice squeezing juice is mixed
Even；
D, front bar kill: Fructus Jujubae squeezing juice is heated to 95-110 DEG C, keep 30 seconds, and are cooled to 50-55 DEG C；
E, enzymolysis: the Fructus Jujubae squeezing juice killing cooling through bar is added pectase, saccharifying enzyme, amylase, cellulose, protease hydrolyzed,
Decompose 1-3 hour；
F, clarification: the Fructus Jujubae squeezing juice through enzymolysis is added activated carbon and bentonite in treatment 1-3 hour carries out clarifying treatment, temperature
It is maintained at 50-55 DEG C；
G, rear bar kill: will kill through bar later through the Fructus Jujubae squeezing juice of clarification, and keep 30 seconds, are cooled to 50-55 DEG C with frozen water；
H, ultrafiltration: through boiling the Fructus Jujubae squeezing juice of cooling through ultrafilter ultrafiltration after clarifying；
I, resin absorption: through the clear juice of ultra-filtration filters, enter resin and adsorb；
J, concentration: be 20-75% to Fructus Jujubae clear juice evaporation and concentration to solubility solid content by concentration evaporator；
K, fill store: be cooled to less than 30 DEG C, filter through sheet frame cardboard filter, by aseptic filler fill, after fill
0-5 DEG C of storage.
The preparation method of described concentration Fructus Jujubae clear juice, the Feedstock treating ratio of adding water described in step A is Fructus Jujubae: water=1:1-5.
The preparation method of described concentration Fructus Jujubae clear juice, the ratio adding pulp enzyme after raw material pulping described in step B is Fructus Jujubae pulp
0.005-0.02%, keep temperature 50 ± 1 DEG C, the time is 0.5-2 hour.
The preparation method of described concentration Fructus Jujubae clear juice, adds according to the ratio of Fructus Jujubae amount of pulp 1-3 times during twice pressing described in step C
Water.
The preparation method of described concentration Fructus Jujubae clear juice, Fructus Jujubae squeezing juice described in step E after cooling is boiled in inactivation, pectase dosage
0.05-0.2%, saccharifying enzyme dosage 0.1-0.3%, amylase dosage 0.002-0.1%, cellulase dosage 0.05-0.2%, albumen
Enzyme dosage 0.05-0.2%.
The preparation method of described concentration Fructus Jujubae clear juice, the dosage 0.3-2.0% of step F activated carbon, bentonite dosage is 0.05-
0.3%。
The preparation method of described concentration Fructus Jujubae clear juice, after step F adds bentonite and activated carbon, temperature is maintained at 50-55 DEG C,
1-3 hour.
The preparation method of described concentration Fructus Jujubae clear juice, the premenstrual bar of Fructus Jujubae juice described in step G is heated 95-110 DEG C when killing, within 30 seconds, is gone out
Live.
The preparation method of described concentration Fructus Jujubae clear juice, Fructus Jujubae clear juice described in step I is through resin absorption, and flow speed control is at 3-5BV.
One significant contribution of the present invention is:
1, sweeting agent, preservative needn't be added in concentrating Fructus Jujubae clear juice product, keep pure natural character, meet modern consumption green reason
Read.
2, by adding pectase, amylase, saccharifying enzyme, protease, cellulase to Fructus Jujubae in the clear juice course of processing
Middle macromolecular substances decomposes, and by activated carbon and bentonitic adsorption clarification, the Fructus Jujubae obtaining constant product quality concentrates
Clear juice.
Concentration Fructus Jujubae clear juice reference mass standard:
1, soluble solid: 65%
2, light transmittance: ＞ 95.0%
3, turbidity: ＜ 5.0NTU
4, pectin, starch: negative
5, pH:3.5-5.5
6, total number of bacteria :≤100 cfu/mL.
7, yeast, mycete :≤20 cfu/mL.
8, coliform :≤30MPN/100mL.
9, arsenic: ＜ 100 ug/kg
10, lead: ＜ 100 ug/kg.
Detailed description of the invention
Embodiment 1
1, Feedstock treating:
1-1,4kg Fructus Jujubae is added 12kg water soaking 8 hours；
1-2, immersion post-heating, to 90 DEG C, are incubated 30 minutes.
2, making beating:
2-1, with disintegrating machine will heating after Fructus Jujubae making beating process, be cooled to 50-55 DEG C；
2-2, interpolation pulp enzyme 0.008wt%(are relative to pulp), enzymolysis processing 1 hour.
3, squeezing:
3-1, with squeezer, Fructus Jujubae through pulp ferment treatment after making beating being starched squeezing extracting juice, one squeezes the juice soluble solid 18.5%；
First time pressed marc is also added water by 3-2 according to 1:1 ratio, again squeezes, and two squeeze the juice soluble solid 8.0%；
3-3, by the mixing of twice squeezing juice.
4, front bar kills:
4-1, by Fructus Jujubae squeezing juice through front bar kill 95-97 DEG C keep 30 seconds；
4-2, squeezing juice frozen water after bar kills are cooled to 50-55 DEG C.
5, enzymolysis:
5-1, through bar kill cooling Fructus Jujubae squeezing juice add pectase, saccharifying enzyme, amylase, cellulase, protease, pectase
Dosage 0.08%, saccharifying enzyme dosage 0.13%, amylase dosage 0.005%, cellulase dosage 0.075%, protease dosage
0.075%；
5-2, enzyme-added rear enzymolysis 1 hour, temperature is maintained at 50-55 DEG C.
6, clarification:
6-1, the Fructus Jujubae squeezing juice through enzymolysis being added activated carbon and bentonite in treatment, bentonite dosage is 0.08%, activated carbon
Dosage 0.7%；
6-2, clarifying treatment are carried out for 1 hour, and temperature is maintained at 50-55 DEG C.
7, rear bar kills:
7-1, Fructus Jujubae squeezing juice process clarified kill through bar later and heat 95-97 DEG C, inactivation in 30 seconds；
It is cooled to 50-55 DEG C with frozen water after 7-2, inactivation.
8, ultrafiltration: through boiling the Fructus Jujubae squeezing juice of cooling through ultrafilter ultrafiltration, detection turbidity 0.4 after clarifying.
9, resin absorption: through the clear juice of ultra-filtration filters, enters resin and adsorbs, and flow speed control, at 4BV, detects colour
T440 is 88.1%.
10, concentrate: be 70.1% by concentration evaporator to Fructus Jujubae clear juice, evaporation and concentration to solubility solid content, printing opacity
Rate T625 is 99.5%, and colour T440 is 85.4%, pH 4.45, turbidity 0.5.
11, fill stores: be cooled to 25 DEG C, filters through sheet frame cardboard filter, by aseptic filler fill, after fill
0-5 DEG C of storage.
Note: light transmittance, colour, turbidity, pH all measure at 10% time.
Embodiment 2:
1, Feedstock treating:
1-1,4kg Fructus Jujubae is added 12kg water soaking 8 hours；
1-2, immersion post-heating, to 90 DEG C, are incubated 30 minutes.
2, making beating:
2-1, with disintegrating machine will heating after Fructus Jujubae making beating process, be cooled to 50 ± 1 DEG C；
2-2, interpolation pulp enzyme 0.008wt%(are relative to pulp), enzymolysis processing 1 hour.
3, squeezing:
3-1, with squeezer, Fructus Jujubae through pulp ferment treatment after making beating being starched squeezing extracting juice, one squeezes the juice soluble solid 18.5%；
First time pressed marc is also added water by 3-2 according to 1:1.5 ratio, again squeezes, and two squeeze the juice soluble solid 7.1%；
3-3, by the mixing of twice squeezing juice.
4, front bar kills:
4-1, by Fructus Jujubae squeezing juice through front bar kill 95-97 DEG C keep 30 seconds；
4-2, squeezing juice frozen water after bar kills are cooled to 50-55 DEG C.
5, enzymolysis:
5-1, through bar kill cooling Fructus Jujubae squeezing juice add pectase, saccharifying enzyme, amylase, cellulase, protease, pectase
Dosage 0.08%, saccharifying enzyme dosage 0.13%, amylase dosage 0.005%, cellulase dosage 0.075%, protease dosage
0.075%；
5-2, enzyme-added rear enzymolysis 1 hour, temperature is maintained at 50-55 DEG C.
6, clarification:
6-1, the Fructus Jujubae squeezing juice through enzymolysis being added activated carbon and bentonite in treatment, bentonite dosage is 0.08%, activated carbon
Dosage 0.7%；
6-2, clarifying treatment are carried out for 1 hour, and temperature is maintained at 50-55 DEG C.
7, rear bar kills:
7-1, Fructus Jujubae squeezing juice process clarified kill through bar later and heat 95-100 DEG C, inactivation in 30 seconds；
It is cooled to 50-55 DEG C with frozen water after 7-2, inactivation.
8, ultrafiltration: will be through boiling the Fructus Jujubae squeezing juice of cooling through ultrafilter ultrafiltration after clarification, detection turbidity is 0.4.
9, resin absorption: the Fructus Jujubae clear juice after ultrafiltration is without resin absorption.
10, concentrate: be 70.2% by concentration evaporator to Fructus Jujubae clear juice, evaporation and concentration to solubility solid content, printing opacity
Rate T625 is 98.3%, and colour T440 is 69.3%, pH 4.45, turbidity 0.5.
11, fill stores: be cooled to 25 DEG C, filters through sheet frame cardboard filter, by aseptic filler fill, after fill
0-5 DEG C of storage.
As can be seen here, in example 2, not through resin absorption, the turbidity of product, light transmittance index also can meet mark
Alignment request, colour is low compared with through resin absorption.The technique of the clarification concentrated clear juice that this invention produces, regardless of whether through tree
Fat, turbidity (NTU) and light transmittance (T625) stability of the product obtained all keep good.After resin, the colour of Fructus Jujubae juice
(T440) stability improves (data are shown in Table 1)
The stability crossing resin and only naval stores in technique in table 1. invention compares
Note: light transmittance, colour, turbidity, pH all measure at 10% time.
The embodiment that the present invention enumerates is intended to further illustrate process, and does not constitute the scope of the present invention and appoint
What limits, the product that obtains by the embodiment of the present invention and via the method described in claims of the present invention 1-10 all available this
The clarification of invention concentrates Fructus Jujubae clear juice product.
Claims (9)
1. one kind concentrates Fructus Jujubae clear juice and preparation method, it is characterised in that Fructus Jujubae clear juice is through pulp enzyme, pectase, amylase, sugar
Changing enzyme, cellulase, protease hydrolyzed process, make soluble solid content 20-75% through concentrating, pH is 3.5-5.5's
Concentrated clear juice.
The most according to claim 1, concentrate the preparation method of Fructus Jujubae clear juice, its feature includes:
A, Feedstock treating: soaked by Fructus Jujubae, be heated to 90-95 DEG C, is incubated 0.5-1 hour；
B, making beating: the Fructus Jujubae making beating after soaking with disintegrating machine processes, and is cooled to 50-55 DEG C, adds pulp enzyme, enzymolysis processing 0.5-
2 hours；
C, squeezing: with squeezer, Fructus Jujubae slurry is squeezed the juice, and first time pressed marc is added water, again squeeze, twice squeezing juice is mixed
Even；
D, front bar kill: Fructus Jujubae squeezing juice is heated to 95-110 DEG C, keep 30 seconds, and cool to 50-55 DEG C；
E, enzymolysis: the Fructus Jujubae squeezing juice killing cooling through bar is added pectase, saccharifying enzyme, amylase, cellulose, protease hydrolyzed,
Decompose 1-3 hour；
F, clarification: the Fructus Jujubae squeezing juice through enzymolysis is added activated carbon and bentonite in treatment 1-3 hour carries out clarifying treatment, temperature
It is maintained at 50-55 DEG C；
G, rear bar kill: will be heated up to 95-110 DEG C through the Fructus Jujubae juice of clarification, and keep 30 seconds, with being cooled to 50-55 DEG C；
H, ultrafiltration: by clarification Fructus Jujubae juice after boiling cooling, through ultrafilter ultrafiltration；
I, resin absorption: through the clear juice of ultra-filtration filters, by/or do not decoloured by resin absorption；
J, concentration: be 20-75% to Fructus Jujubae clear juice evaporation and concentration to solubility solid content by concentration evaporator；
K, fill store: be cooled to less than 30 DEG C, filter through sheet frame cardboard filter, by aseptic filler fill, after fill
0-5 DEG C of storage.
Concentrate the preparation method of Fructus Jujubae clear juice the most according to claim 2, it is characterised in that described in step A, Feedstock treating adds water logging
Steep 5-10 hour.
The most according to claim 2, concentrate the preparation method of Fructus Jujubae clear juice, the Feedstock treating ratio of adding water described in step A is Fructus Jujubae: water=
1:1-5。
Concentrate the preparation method of Fructus Jujubae clear juice the most according to claim 2, after raw material pulping described in step B, add the ratio of pulp enzyme
Example is the 0.008-0.02% of Fructus Jujubae pulp.
Concentrate the preparation method of Fructus Jujubae clear juice the most according to claim 2, according to Fructus Jujubae amount of pulp 1-during twice pressing described in step C
3 times add water.
The most according to claim 2, concentrate the preparation method of Fructus Jujubae clear juice, Fructus Jujubae squeezing juice described in step E boils cooling through inactivation
After, pectase dosage 0.05-0.2%, saccharifying enzyme dosage 0.1-0.3%, amylase dosage 0.002-0.1%, cellulase dosage
0.05-0.2%, protease dosage 0.05-0.2%.
Concentrate the preparation method of Fructus Jujubae clear juice, the dosage 0.3-2.0% of step F activated carbon, bentonite the most according to claim 2
Dosage is 0.05-0.3%.
The most according to claim 2, concentrate the preparation method of Fructus Jujubae clear juice, described in step I, Fructus Jujubae clear juice is through resin absorption, flow velocity
Control at 3-5BV.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610332220.3A CN105995261A (en) | 2016-05-19 | 2016-05-19 | Concentrated and clear jujube juice and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610332220.3A CN105995261A (en) | 2016-05-19 | 2016-05-19 | Concentrated and clear jujube juice and preparation method |
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| Publication Number | Publication Date |
|---|---|
| CN105995261A true CN105995261A (en) | 2016-10-12 |
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| CN201610332220.3A Pending CN105995261A (en) | 2016-05-19 | 2016-05-19 | Concentrated and clear jujube juice and preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106551218A (en) * | 2016-11-17 | 2017-04-05 | 天津捷盛东辉保鲜科技有限公司 | Multiflavour nutritive type Fructus Jujubae oleo stock processing method |
| CN108077683A (en) * | 2017-12-03 | 2018-05-29 | 西北大学 | A kind of production method for the depickling jujube juice that decolourizes |
| CN108719867A (en) * | 2018-04-23 | 2018-11-02 | 西北农林科技大学 | A kind of big jujube products and preparation method thereof rich in oligosaccharide |
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| CN1817194A (en) * | 2006-03-13 | 2006-08-16 | 国投中鲁果汁股份有限公司 | Concentrated sweet potato juice and production thereof |
| CN101138430A (en) * | 2007-10-18 | 2008-03-12 | 西北大学 | Method for producing jujube clarification juice |
| CN102551137A (en) * | 2011-12-29 | 2012-07-11 | 陕西海升果业发展股份有限公司 | Method of preparing concentrated clear red jujube juice with high cAMP content |
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| CN1817194A (en) * | 2006-03-13 | 2006-08-16 | 国投中鲁果汁股份有限公司 | Concentrated sweet potato juice and production thereof |
| CN101138430A (en) * | 2007-10-18 | 2008-03-12 | 西北大学 | Method for producing jujube clarification juice |
| CN102551137A (en) * | 2011-12-29 | 2012-07-11 | 陕西海升果业发展股份有限公司 | Method of preparing concentrated clear red jujube juice with high cAMP content |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106551218A (en) * | 2016-11-17 | 2017-04-05 | 天津捷盛东辉保鲜科技有限公司 | Multiflavour nutritive type Fructus Jujubae oleo stock processing method |
| CN108077683A (en) * | 2017-12-03 | 2018-05-29 | 西北大学 | A kind of production method for the depickling jujube juice that decolourizes |
| CN108719867A (en) * | 2018-04-23 | 2018-11-02 | 西北农林科技大学 | A kind of big jujube products and preparation method thereof rich in oligosaccharide |
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