CN106538912A - A kind of Fructus Rubi compound juice beverage and preparation method thereof - Google Patents
A kind of Fructus Rubi compound juice beverage and preparation method thereof Download PDFInfo
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- CN106538912A CN106538912A CN201611008241.6A CN201611008241A CN106538912A CN 106538912 A CN106538912 A CN 106538912A CN 201611008241 A CN201611008241 A CN 201611008241A CN 106538912 A CN106538912 A CN 106538912A
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- fructus
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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
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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
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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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
- A23L2/70—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
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Abstract
The invention provides a kind of Fructus Rubi compound juice beverage and preparation method thereof, main component is Fructus Rubi, Fructus Lycii, the blended fruit juice of Fructus Crataegi composition, additive and water.The manufacture method solves the serious technical barrier of shade deviation during juice of raspberry beverage processing, nutrient component damages, and product also containing the functional components in Fructus Lycii and Fructus Crataegi, is of high nutritive value；Without long-time high-temperature process in the course of processing, nutrient component damages are few；Operating process science is simple, it is easy to industrialized production.
Description
Technical field
The present invention relates to fruit juice technical field, especially, is related to a kind of Fructus Rubi compound juice beverage and preparation method thereof.
Background technology
Fructus Lycii is red fruit, fruit many juice, containing various work(such as lycium barbarum polysaccharide, glycine betaine, wolfberry pigments in Fructus Lycii
Energy property composition, with various nutritional health functions such as promotion immunity, defying age, antitumor, removing free radicals.
Fructus Crataegi is drupe, sarcocarp sour in the mouth, contains various organic acid, flavone in fruit, with aid digestion, blood fat reducing, anti-dynamic
The effects such as pulse atherosclerosis.
Fructus Rubi for polymerization berry, beautiful in colour, pleasant aroma, fruit soft and succulency, rich in saccharide, organic acid, mineral,
Vitamin and various trace elements (wherein VC contents are the several times of Fructus Mali pumilae), the also anthocyanidin containing defying age, anticancer
Flavone, natural anti-cancer material ellagic acid, also referred to as " life fruit ".Fructus Rubi can be eaten raw, can be also processed into beverage, fruit jam
With the product such as fruit wine, it is worth with very strong nutrition and health care.Fructus Rubi fresh fruit shelf life is very short, and intolerant to accumulating, mainly with
Based on converted productss sale.The existing Fructus Rubi product category in market is less, mainly including beverage, fruit jam, fruit wine three major types, wherein setting
Certain kind of berries fruit drink is welcome by masses deeply.
Different from conventional Raspberry Drink, in terms of raw material, this patent with the addition of a certain amount of Fructus Lycii in Raspberry Drink
And Fructus Crataegi, enrich the nutritional labeling and mouthfeel of Raspberry Drink.In terms of processing technique, Fructus Rubi and Fructus Lycii have carried out low temperature cold
Tibetan is processed, it is to avoid the loss of nutritional labeling in pulping process.The fruit juice after enzymolysis is clarified using ultrafiltration membrane technique, clarified
Effect is good, and can preferably keep original local flavor and fragrance in Fructus Rubi and Fructus Crataegi.Long-time is avoided using ultrahigh-pressure sterilization
Destruction of the heat treated to nutritional labelings such as flavone, anthocyanin.
The content of the invention
Present invention aim at a kind of Fructus Rubi compound juice beverage and preparation method thereof is provided, to solve technical problem.
A kind of Fructus Rubi compound juice beverage, main component is：Fructus Rubi, Fructus Lycii, Fructus Crataegi composition blended fruit juice, additive and
Water.
Preferably, in described Fructus Rubi, Fructus Lycii, the blended fruit juice of Fructus Crataegi composition, the percentage by weight of each raw material is as follows：
Fructus Rubi：60-70%
Fructus Lycii：15-25%
Fructus Crataegi：Surplus.
Preferably, described additive includes pectase, cellulase, concentrated Succus Mali pumilae and complex stabilizer.
A kind of manufacture method of Fructus Rubi compound juice beverage, comprises the following steps：
A, material choice：Ripe abundant, bright in colour Fructus Rubi, Fructus Lycii and Fructus Crataegi are selected, disease, worm, wound fruit is rejected.
B, pretreatment：Fructus Rubi, Fructus Lycii, Fructus Crataegi cleaning after, by Fructus Rubi and Fructus Lycii be placed on -18 DEG C freezing workshops, make Fructus Rubi and
Fructus Lycii central temperature is down to 0 DEG C, and 80-90 DEG C of hot water scalding 5-15s is used after Fructus Crataegi enucleation.
C, beating：Pretreated Fructus Rubi, Fructus Lycii, Fructus Crataegi are put in beater according to a certain percentage and are beaten,
Beating time is 3-5min.
D, enzymolysis：Pectase and cellulase are added in serosity, 1-2h are digested under the conditions of 38-42 DEG C, is used after enzymolysis
Centrifuge is separated.
E, ultrafiltration：Filtrate after centrifugation is carried out into ultra filtering clarifying, one way clarification condition, material temperature with tubular type polysulfone membrane
Spend for 40-50 DEG C, operating pressure be 0.6-0.7MPa, main flow liquid speed degree be 1-2m/s.
F, allotment：Juice after ultra filtering clarifying adds the water of equal quality, with the concentrated Succus Mali pumilae for decolourizing after mix homogeneously
Pol adjustment is carried out, juice sugar content is adjusted to into 12-14%, while adding the complex stabilizer of 0.06-0.08%.
G, homogenizing：Deployed feed liquid homogenizing 2-5min under the conditions of 30-40MPa.
H, degassing：Fruit juice after homogenizing is carried out under normal temperature condition vacuum outgass.
I, sterilization：The fruit juice after degassing is sterilized using supertension, fruit juice is preheated to into 42-48 DEG C first, keep 10-
Seal in loading double-layer polyethylene plastic bag after 18min, be placed in high-pressure bottle, carry out ultra high pressure treatment at room temperature, in 750-
Under conditions of 850MPa pressure, the dwell time is 1.5-2.5min.
J, sterile filling：By the juice of raspberry beverage after sterilizing using vial sterile filling, fall bottle, cooling after wrapped
Dress, is then stored in freezer.
Preferably, in described step f, described complex stabilizer is the mixture of CMC-Na and xanthan gum.
Preferably, in described step f, described complex stabilizer is 0.02% CMC-Na and 0.04-0.06%
Xanthan gum.
The invention has the advantages that：1st, solve shade deviation, nutritional labeling during juice of raspberry beverage processing
The serious technical barrier of loss, product also containing the functional components in Fructus Lycii and Fructus Crataegi, are of high nutritive value.2nd, in the course of processing
Without long-time high-temperature process, nutrient component damages are few.3rd, operating process science is simple, it is easy to industrialized production.
In addition to objects, features and advantages described above, the present invention also has other objects, features and advantages.
The present invention is further detailed explanation below.
Specific embodiment
Hereinafter embodiments of the invention are described in detail, but the present invention can be limited according to claim and be covered
Multitude of different ways implement.
Embodiment 1
A kind of manufacture method of Fructus Rubi compound juice beverage, comprises the following steps：
A, material choice：Ripe abundant, bright in colour Fructus Rubi, Fructus Lycii and Fructus Crataegi are selected, disease, worm, wound fruit is rejected；
B, pretreatment：Fructus Rubi, Fructus Lycii, Fructus Crataegi cleaning after, by Fructus Rubi and Fructus Lycii be placed on -18 DEG C freezing workshops, make Fructus Rubi and
Fructus Lycii central temperature is down to 0 DEG C, with 80 DEG C of hot water scaldings 15s after Fructus Crataegi enucleation；
C, beating：By pretreated Fructus Rubi, Fructus Lycii, Fructus Crataegi (Fructus Rubi 60%, Fructus Lycii 25%, Fructus Crataegi according to a certain percentage
15%) it is beaten in, putting into beater, beating time is 3min；
D, enzymolysis：2 ‰ pectase and 4 ‰ cellulase are added in serosity, 1.5h, enzyme are digested under the conditions of 40 DEG C
Separated with centrifuge after solution；
E, ultrafiltration：Filtrate after centrifugation is carried out into ultra filtering clarifying, one way clarification condition, material temperature with tubular type polysulfone membrane
Spend for 40 DEG C, operating pressure be 0.7MPa, main flow liquid speed degree be 1m/s；
F, allotment：Juice after ultra filtering clarifying adds the water of equal quality, with the concentrated Succus Mali pumilae for decolourizing after mix homogeneously
Pol adjustment is carried out, juice sugar content is adjusted to into 12%, while adding 0.06% complex stabilizer；
G, homogenizing：Deployed feed liquid homogenizing 3min under the conditions of 30-40MPa；
H, degassing：Fruit juice after homogenizing is carried out under normal temperature condition vacuum outgass；
J, sterilization：The fruit juice after degassing is sterilized using supertension, fruit juice is preheated to into 45 DEG C first, keep 15min
Seal in loading double-layer polyethylene plastic bag afterwards, be placed in high-pressure bottle, carry out ultra high pressure treatment at room temperature, in 800MPa pressure
Under conditions of the dwell time be 2min；
J, sterile filling：By the juice of raspberry beverage after sterilizing using 330mL vial sterile fillings, fall bottle, cooling after
Packed, be then stored in freezer.
In described step f, described complex stabilizer is the xanthan gum of 0.02% CMC-Na and 0.04%.
Embodiment 2
A kind of manufacture method of Fructus Rubi compound juice beverage, comprises the following steps：
A, material choice：Ripe abundant, bright in colour Fructus Rubi, Fructus Lycii and Fructus Crataegi are selected, disease, worm, wound fruit is rejected；
B, pretreatment：Fructus Rubi, Fructus Lycii, Fructus Crataegi cleaning after, by Fructus Rubi and Fructus Lycii be placed on -18 DEG C freezing workshops, make Fructus Rubi and
Fructus Lycii central temperature is down to 0 DEG C, with 85 DEG C of hot water scaldings 10s after Fructus Crataegi enucleation；
C, beating：By pretreated Fructus Rubi, Fructus Lycii, Fructus Crataegi (Fructus Rubi 65%, Fructus Lycii 20%, Fructus Crataegi according to a certain percentage
15%) it is beaten in, putting into beater, beating time is 4min；
D, enzymolysis：3 ‰ pectase and 3 ‰ cellulase are added in serosity, 1.5h, enzyme are digested under the conditions of 40 DEG C
Separated with centrifuge after solution；
E, ultrafiltration：Filtrate after centrifugation is carried out into ultra filtering clarifying, one way clarification condition, material temperature with tubular type polysulfone membrane
Spend for 45 DEG C, operating pressure be 0.65MPa, main flow liquid speed degree be 1.5m/s；
F, allotment：Juice after ultra filtering clarifying adds the water of equal quality, with the concentrated Succus Mali pumilae for decolourizing after mix homogeneously
Pol adjustment is carried out, juice sugar content is adjusted to into 13%, while adding 0.07% complex stabilizer；
G, homogenizing：Deployed feed liquid homogenizing 3min under the conditions of 30-40MPa；
H, degassing：Fruit juice after homogenizing is carried out under normal temperature condition vacuum outgass；
I, sterilization：The fruit juice after degassing is sterilized using supertension, fruit juice is preheated to into 45 DEG C first, keep 15min
Seal in loading double-layer polyethylene plastic bag afterwards, be placed in high-pressure bottle, carry out ultra high pressure treatment at room temperature, in 800MPa pressure
Under conditions of the dwell time be 2min；
J, sterile filling：By the juice of raspberry beverage after sterilizing using 330mL vial sterile fillings, fall bottle, cooling after
Packed, be then stored in freezer.
In described step f, described complex stabilizer is the xanthan gum of 0.02% CMC-Na and 0.05%.
Embodiment 3
A kind of manufacture method of Fructus Rubi compound juice beverage, comprises the following steps：
A, material choice：Ripe abundant, bright in colour Fructus Rubi, Fructus Lycii and Fructus Crataegi are selected, disease, worm, wound fruit is rejected；
B, pretreatment：Fructus Rubi, Fructus Lycii, Fructus Crataegi cleaning after, by Fructus Rubi and Fructus Lycii be placed on -18 DEG C freezing workshops, make Fructus Rubi and
Fructus Lycii central temperature is down to 0 DEG C, with 90 DEG C of hot water scaldings 5s after Fructus Crataegi enucleation；
C, beating：By pretreated Fructus Rubi, Fructus Lycii, Fructus Crataegi (Fructus Rubi 70%, Fructus Lycii 15%, Fructus Crataegi according to a certain percentage
15%) it is beaten in, putting into beater, beating time is 3-5min；
D, enzymolysis：4 ‰ pectase and 2 ‰ cellulase are added in serosity, 1.5h, enzyme are digested under the conditions of 40 DEG C
Separated with centrifuge after solution；
E, ultrafiltration：Filtrate after centrifugation is carried out into ultra filtering clarifying, one way clarification condition, material temperature with tubular type polysulfone membrane
Spend for 50 DEG C, operating pressure be 0.6MPa, main flow liquid speed degree be 2m/s；
F, allotment：Juice after ultra filtering clarifying adds the water of equal quality, with the concentrated Succus Mali pumilae for decolourizing after mix homogeneously
Pol adjustment is carried out, juice sugar content is adjusted to into 14%, while adding 0.08% complex stabilizer；
G, homogenizing：Deployed feed liquid homogenizing 3min under the conditions of 30-40MPa；
H, degassing：Fruit juice after homogenizing is carried out under normal temperature condition vacuum outgass；
I, sterilization：The fruit juice after degassing is sterilized using supertension, fruit juice is preheated to into 45 DEG C first, keep 15min
Seal in loading double-layer polyethylene plastic bag afterwards, be placed in high-pressure bottle, carry out ultra high pressure treatment at room temperature, in 800MPa pressure
Under conditions of the dwell time be 2min；
J, sterile filling：By the juice of raspberry beverage after sterilizing using 330mL vial sterile fillings, fall bottle, cooling after
Packed, be then stored in freezer.
In described step f, described complex stabilizer is the xanthan gum of 0.02% CMC-Na and 0.06%.
Comparative example 1
Fructus Lycii in embodiment 1 is removed, remaining preparation condition is constant.
Comparative example 2
Fructus Crataegi in embodiment 1 is removed, remaining preparation condition is constant.
Taste tests are carried out to the product of embodiment 1-3 and comparative example 1-2 below, following data are obtained：
The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to, for the skill of this area
For art personnel, the present invention can have various modifications and variations.It is all within the spirit and principles in the present invention, made any repair
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (6)
1. a kind of Fructus Rubi compound juice beverage, it is characterised in that including following component：Fructus Rubi, Fructus Lycii, the mixing fruit of Fructus Crataegi composition
Juice, additive and water.
2. Fructus Rubi compound juice beverage as claimed in claim 1, it is characterised in that described Fructus Rubi, Fructus Lycii, Fructus Crataegi composition
In blended fruit juice, the percentage by weight of each raw material is as follows：
Fructus Rubi：60-70%
Fructus Lycii：15-25%
Fructus Crataegi：Surplus.
3. Fructus Rubi compound juice beverage as claimed in claim 1, it is characterised in that described additive includes pectase, fibre
The plain enzyme of dimension, concentrated Succus Mali pumilae and complex stabilizer.
4. a kind of manufacture method of Fructus Rubi compound juice beverage, it is characterised in that comprise the following steps：
A, material choice：Ripe abundant, bright in colour Fructus Rubi, Fructus Lycii and Fructus Crataegi are selected, disease, worm, wound fruit is rejected；
B, pretreatment：After Fructus Rubi, Fructus Lycii, Fructus Crataegi are cleaned, Fructus Rubi and Fructus Lycii are placed on into -18 DEG C of freezing workshops, Fructus Rubi and Fructus Lycii is made
Central temperature is down to 0 DEG C, and 80-90 DEG C of hot water scalding 5-15s is used after Fructus Crataegi enucleation；
C, beating：Pretreated Fructus Rubi, Fructus Lycii, Fructus Crataegi are put in beater according to a certain percentage and be beaten, is beaten
Time is 3-5min；
D, enzymolysis：Pectase and cellulase are added in serosity, 1-2h is digested under the conditions of 38-42 DEG C, with centrifugation after enzymolysis
Machine is separated；
E, ultrafiltration：Filtrate after centrifugation is carried out into ultra filtering clarifying, one way clarification condition with tubular type polysulfone membrane, temperature of charge is
40-50 DEG C, operating pressure be 0.6-0.7MPa, main flow liquid speed degree be 1-2m/s；
F, allotment：Juice after ultra filtering clarifying adds the water of equal quality, is carried out with the concentrated Succus Mali pumilae for decolourizing after mix homogeneously
Pol is adjusted, and juice sugar content is adjusted to 12-14%, while adding the complex stabilizer of 0.06-0.08%；
G, homogenizing：Deployed feed liquid homogenizing 2-5min under the conditions of 30-40MPa；
H, degassing：Fruit juice after homogenizing is carried out under normal temperature condition vacuum outgass；
I, sterilization：The fruit juice after degassing is sterilized using supertension, fruit juice is preheated to into 42-48 DEG C first, keep 10-
Seal in loading double-layer polyethylene plastic bag after 18min, be placed in high-pressure bottle, carry out ultra high pressure treatment at room temperature, in 750-
Under conditions of 850MPa pressure, the dwell time is 1.5-2.5min；
J, sterile filling：By the juice of raspberry beverage after sterilizing using vial sterile filling, fall bottle, cooling after packed,
Then it is stored in freezer.
5. the manufacture method of Fructus Rubi compound juice beverage as claimed in claim 4, it is characterised in that in described step f, institute
The complex stabilizer stated is the mixture of CMC-Na and xanthan gum.
6. the manufacture method of Fructus Rubi compound juice beverage as claimed in claim 5, it is characterised in that in described step f, institute
The complex stabilizer stated is the xanthan gum of 0.02% CMC-Na and 0.04-0.06%.
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| CN201611008241.6A CN106538912A (en) | 2016-11-16 | 2016-11-16 | A kind of Fructus Rubi compound juice beverage and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981122A (en) * | 2017-11-15 | 2018-05-04 | 湖州美果汇食品有限公司 | A kind of preparation method for digesting hawthorn composite fruit juice |
| CN108552439A (en) * | 2018-04-16 | 2018-09-21 | 陈昊天 | A kind of macaque concentrated fruit juice of peach beverage and preparation method thereof |
| CN109090395A (en) * | 2018-08-27 | 2018-12-28 | 河北农业大学 | Red raspberry composite beverage and preparation method thereof |
| CN109170399A (en) * | 2018-09-27 | 2019-01-11 | 北京沛时特医食品科技有限公司 | A kind of Europe Lee beverage |
| CN112425702A (en) * | 2020-11-23 | 2021-03-02 | 洛阳德泽农林科技开发有限公司 | Low-temperature preparation method of raspberry juice with high content of active ingredients |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785065A (en) * | 2005-08-12 | 2006-06-14 | 天津市林业果树研究所 | Juice of raspberry and its processing method |
| CN103919202A (en) * | 2014-01-20 | 2014-07-16 | 江苏伊云贝尔饮料股份有限公司 | Non-concentrated blueberry juice and making method thereof |
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2016
- 2016-11-16 CN CN201611008241.6A patent/CN106538912A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785065A (en) * | 2005-08-12 | 2006-06-14 | 天津市林业果树研究所 | Juice of raspberry and its processing method |
| CN103919202A (en) * | 2014-01-20 | 2014-07-16 | 江苏伊云贝尔饮料股份有限公司 | Non-concentrated blueberry juice and making method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981122A (en) * | 2017-11-15 | 2018-05-04 | 湖州美果汇食品有限公司 | A kind of preparation method for digesting hawthorn composite fruit juice |
| CN108552439A (en) * | 2018-04-16 | 2018-09-21 | 陈昊天 | A kind of macaque concentrated fruit juice of peach beverage and preparation method thereof |
| CN109090395A (en) * | 2018-08-27 | 2018-12-28 | 河北农业大学 | Red raspberry composite beverage and preparation method thereof |
| CN109170399A (en) * | 2018-09-27 | 2019-01-11 | 北京沛时特医食品科技有限公司 | A kind of Europe Lee beverage |
| CN112425702A (en) * | 2020-11-23 | 2021-03-02 | 洛阳德泽农林科技开发有限公司 | Low-temperature preparation method of raspberry juice with high content of active ingredients |
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