CN110122709A - A kind of preparation method of Kuerle activity bergamot pear juice - Google Patents
A kind of preparation method of Kuerle activity bergamot pear juice Download PDFInfo
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- CN110122709A CN110122709A CN201910468657.3A CN201910468657A CN110122709A CN 110122709 A CN110122709 A CN 110122709A CN 201910468657 A CN201910468657 A CN 201910468657A CN 110122709 A CN110122709 A CN 110122709A
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- bergamot pear
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- 238000001914 filtration Methods 0.000 claims abstract description 15
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- 230000008859 change Effects 0.000 claims description 2
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- 238000004090 dissolution Methods 0.000 abstract description 2
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- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000015203 fruit juice Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-QWKBTXIPSA-N gallotannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@H]2[C@@H]([C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-QWKBTXIPSA-N 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
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- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
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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
- A23L2/52—Adding ingredients
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation methods of Kuerle activity bergamot pear juice, include the following steps: S1, are enucleated Kuerle delicious pear, after stripping and slicing, carry out supersonic wave wall breaking processing, filtering obtains bergamot pear Normal juice；Honey, fennel powder are dissolved in warm water in proportion and are configured to seasoning liquid, it is spare；S2, bergamot pear Normal juice is placed in superhigh-voltage homogenizing machine progress instantaneous high pressure processing；S3, bergamot pear juice is placed in enzymatic vessel, pectase is added and carries out enzymolysis processing, filtering obtains enzymolysis liquid；S4, seasoning liquid and enzymolysis liquid are mixed evenly, are purified after filtering；S5, carry out high-pressure pulse electric processing, it is filling to get.The present invention cooperates with high-pressure pulse electric processing, instantaneous high pressure processing and pectase biological enzymolysis to handle by supersonic wave wall breaking, effectively inhibit enzymatic browning, improve the crushing juice rate of bergamot pear, promote the dissolution of nutrient substance, nutrition and the active function for improving product ensure that the color and neutraceutical active ingredients of bergamot pear juice to greatest extent.
Description
Technical field
The present invention relates to drink production fields, and in particular to a kind of preparation method of Kuerle activity bergamot pear juice.
Background technique
Kuerle delicious pear, Uighur name are that sago mentions or is Xi Puti, belong to rosaceae, the white pear system in pear, fruit
Be of moderate size in fact, thin skin meat is thin, salubrious palatable, the more sweetnesses of juice, aromatic flavour, be pears top grade.Kuerle delicious pear nutritive value
Height, the ingredients such as vitamin rich in, glucose, amino acid, tannic acid, pectin, various trace elements, have and promote the production of body fluid in fruit
Quench the thirst, clearing heat and eliminating phlegm, relax bowel and defecation, reduce blood pressure, cardioprotection, lessen fatigue, enhance myocardial viability, improve have a dizzy spell,
Cancer-resisting, a variety of nutritive effects such as relieve the effect of alcohol.
Kuerle delicious pear contains there are many oxidizing ferment, thus Kuerle delicious pear be easy to happen during producing juice it is brown
Become, have a certain impact to product quality, is at present typically all to use blanching treatment, microwave for the activity of passive oxidation enzyme
The mode of processing, blanching treatment mode can make Kuerle delicious pear internal/external heating uneven, can not effectively keep Kuerle delicious pear
Original quality and nutritional ingredient, and although being heated evenly inside and outside Kuerle delicious pear may be implemented in microwave treatment mode, still
The processing of high temperature will lead to the loss of Kuerle delicious pear nutritional ingredient to a certain extent.Simultaneously in the mistake for producing Kuerle delicious pear juice
It is easy to appear research of chaotic phenomenon in journey, affects the mouthfeel of Kuerle delicious pear juice, the popularization of Kuerle delicious pear juice is not utilized to drink.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of Kuerle activity bergamot pear juice.
The invention is realized by the following technical scheme:
A kind of preparation method of Kuerle activity bergamot pear juice, includes the following steps:
S1, no disease and pests harm and rotten Kuerle delicious pear are selected, is enucleated, is cut into bulk, is placed in supersonic wave wall breaking machine,
5~10 DEG C, CO2Supersonic wave wall breaking processing is carried out under gas shield, filtering obtains bergamot pear Normal juice；In proportion by honey, fennel powder
It is dissolved in warm water and is configured to seasoning liquid, it is spare；
S2, bergamot pear Normal juice being placed in superhigh-voltage homogenizing machine progress instantaneous high pressure processing, adjusting pressure is 100~200 MPa,
Circular treatment 1~3 time, processing flow velocity is 4~6L/h；
S3, instantaneous high pressure is handled after the completion of bergamot pear juice be placed in enzymatic vessel, by mass percentage for 2~3% ratio
Pectase is added in example, and 1~2h is digested at 30~50 DEG C, and filtering obtains enzymolysis liquid；
S4, seasoning liquid is put into mixing kettle, is mixed evenly with resulting enzymolysis liquid, after filtering, mixed liquor is set
In purification kettle, the nitrogen for blasting 50~100um from bottom is purified, and removes mixed liquor blibbing layer；
S5, resulting mixed liquor is sent into high-voltage pulse electric field processing chamber, at room temperature in 25~35kV/ of electric field strength
Under the conditions of cm, 200~400 μ s of burst length, 200~300Hz of arteries and veins frequency carry out high-pressure pulse electric processing, it is filling to get.
Further, in the step S1, ultrasonic frequency is 10~30kH, and air pressure is 150~250mPa, air
Flow velocity is 600~700m/s, and charging rate is 6~10g/s, and feed cycle is 4~6s, and feed pressure is 0.1~0.3mPa.
Further, in the step S1, the honey of 0.1~0.4g/L, 0.3~0.5g/L are contained in the seasoning liquid
Fennel powder.
The invention has the following advantages:
High-pressure pulse electric processing, instantaneous high pressure processing and the processing of pectase biological enzymolysis are cooperateed with by supersonic wave wall breaking,
Enzymatic browning effectively is inhibited, improves the crushing juice rate of bergamot pear, promotes the dissolution of nutrient substance, improves the nutrition of product
With active function, the color and neutraceutical active ingredients of bergamot pear juice ensure that greatest extent, using honey and fennel powder as allotment
Preservative, essence etc. are not added in agent, meet consumer to fruit juice nutrient, natural, health care demand, have a vast market hair
Open up potentiality.
Specific embodiment
Below by way of specific embodiment, the invention will be further described.
Embodiment 1
A kind of preparation method of Kuerle activity bergamot pear juice, which comprises the steps of:
S1, no disease and pests harm and rotten Kuerle delicious pear are selected, is enucleated, is cut into bulk, is placed in supersonic wave wall breaking machine,
5℃、CO2Supersonic wave wall breaking processing, ultrasonic frequency 10kH, air pressure 150mPa, air stream are carried out under gas shield
Speed is 600m/s, charging rate 6g/s, feed cycle 6s, feed pressure 0.1mPa, and filtering obtains bergamot pear Normal juice；By bee
Honey, fennel powder are dissolved in warm water are configured to seasoning liquid in proportion, spare；Contain the bee of 0.1g/L in the seasoning liquid
Honey, the fennel powder of 0.3g/L；
S2, it bergamot pear Normal juice is placed in superhigh-voltage homogenizing machine carries out instantaneous high pressure processing, adjustings pressure is 100MPa, at circulation
Reason 3 times, processing flow velocity are 4L/h；
S3, instantaneous high pressure is handled after the completion of bergamot pear juice be placed in enzymatic vessel, by mass percentage for 23% ratio
Pectase is added, digests 1.5h at 35 DEG C, filters, obtains enzymolysis liquid；
S4, seasoning liquid is put into mixing kettle, is mixed evenly with resulting enzymolysis liquid, after filtering, mixed liquor is set
In purification kettle, the nitrogen for blasting 50~100um from bottom is purified, and removes mixed liquor blibbing layer；
S5, resulting mixed liquor is sent into high-voltage pulse electric field processing chamber, at room temperature in electric field strength 25kV/cm, arteries and veins
Rush 400 μ s of time, carry out high-pressure pulse electric processing under the conditions of arteries and veins frequency 200Hz, it is filling to get.
Embodiment 2
A kind of preparation method of Kuerle activity bergamot pear juice, which comprises the steps of:
S1, no disease and pests harm and rotten Kuerle delicious pear are selected, is enucleated, is cut into bulk, is placed in supersonic wave wall breaking machine,
10℃、CO2Supersonic wave wall breaking processing, ultrasonic frequency 30kH, air pressure 250mPa, air velocity are carried out under gas shield
For 700m/s, charging rate 10g/s, feed cycle 4s, feed pressure 0.3mPa, filtering obtains bergamot pear Normal juice；By bee
Honey, fennel powder are dissolved in warm water are configured to seasoning liquid in proportion, spare；Contain the bee of 0.4g/L in the seasoning liquid
Honey, the fennel powder of 0.5g/L；
S2, it bergamot pear Normal juice is placed in superhigh-voltage homogenizing machine carries out instantaneous high pressure processing, adjustings pressure is 200MPa, at circulation
Reason 1 time, processing flow velocity are 6L/h；
S3, instantaneous high pressure is handled after the completion of bergamot pear juice be placed in enzymatic vessel, add by mass percentage for 3% ratio
Enter pectase, 1.5h is digested at 35 DEG C, filters, obtain enzymolysis liquid；
S4, seasoning liquid is put into mixing kettle, is mixed evenly with resulting enzymolysis liquid, after filtering, mixed liquor is set
In purification kettle, the nitrogen for blasting 50~100um from bottom is purified, and removes mixed liquor blibbing layer；
S5, resulting mixed liquor is sent into high-voltage pulse electric field processing chamber, at room temperature in electric field strength 35kV/cm, arteries and veins
Rush 200400 μ s of time, carry out high-pressure pulse electric processing under the conditions of arteries and veins frequency 300Hz, it is filling to get.
Embodiment 3
A kind of preparation method of Kuerle activity bergamot pear juice, which comprises the steps of:
S1, no disease and pests harm and rotten Kuerle delicious pear are selected, is enucleated, is cut into bulk, is placed in supersonic wave wall breaking machine,
7℃、CO2Supersonic wave wall breaking processing, ultrasonic frequency 20kH, air pressure 200mPa, air stream are carried out under gas shield
Speed is 650m/s, charging rate 8g/s, feed cycle 5s, feed pressure 0.2mPa, and filtering obtains bergamot pear Normal juice；By bee
Honey, fennel powder are dissolved in warm water are configured to seasoning liquid in proportion, spare；Contain the bee of 0.25g/L in the seasoning liquid
Honey, the fennel powder of 0.4g/L；
S2, it bergamot pear Normal juice is placed in superhigh-voltage homogenizing machine carries out instantaneous high pressure processing, adjustings pressure is 150MPa, at circulation
Reason 2 times, processing flow velocity are 5L/h；
S3, instantaneous high pressure is handled after the completion of bergamot pear juice be placed in enzymatic vessel, by mass percentage for 2.5% ratio
Pectase is added, digests 1.5h at 35 DEG C, filters, obtains enzymolysis liquid；
S4, seasoning liquid is put into mixing kettle, is mixed evenly with resulting enzymolysis liquid, after filtering, mixed liquor is set
In purification kettle, the nitrogen for blasting 50~100um from bottom is purified, and removes mixed liquor blibbing layer；
S5, resulting mixed liquor is sent into high-voltage pulse electric field processing chamber, at room temperature in electric field strength 30kV/cm, arteries and veins
Rush 300 μ s of time, carry out high-pressure pulse electric processing under the conditions of arteries and veins frequency 250Hz, it is filling to get.
To finished product made from 1~embodiment of embodiment 3, grab sample is detected, and the results are shown in Table 1 for testing inspection:
The Quality Detection of 1 Kuerle activity bergamot pear juice of table
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (3)
1. a kind of preparation method of Kuerle activity bergamot pear juice, which comprises the steps of:
S1, no disease and pests harm and rotten Kuerle delicious pear are selected, is enucleated, is cut into bulk, is placed in supersonic wave wall breaking machine, 5~
10℃、CO2Supersonic wave wall breaking processing is carried out under gas shield, filtering obtains bergamot pear Normal juice；Honey, fennel powder is molten in proportion
Solution is configured to seasoning liquid in warm water, spare；
S2, bergamot pear Normal juice is placed in superhigh-voltage homogenizing machine progress instantaneous high pressure processing, adjusting pressure is 100~200MPa, circulation
Processing 1~3 time, processing flow velocity are 4~6L/h；
S3, instantaneous high pressure is handled after the completion of bergamot pear juice be placed in enzymatic vessel, add by mass percentage for 2~3% ratio
Enter pectase, 1~2h is digested at 30~50 DEG C, filtering obtains enzymolysis liquid；
S4, seasoning liquid is put into mixing kettle, is mixed evenly with resulting enzymolysis liquid, after filtering, mixed liquor is placed in pure
Change in kettle, the nitrogen for blasting 50~100um from bottom is purified, and mixed liquor blibbing layer is removed；
S5, resulting mixed liquor is sent into high-voltage pulse electric field processing chamber, at room temperature in 25~35kV/cm of electric field strength, arteries and veins
Rush 200~400 μ s of time, carry out high-pressure pulse electric processing under the conditions of 200~300Hz of arteries and veins frequency, it is filling to get.
2. a kind of preparation method of Kuerle activity bergamot pear juice as described in claim 1, which is characterized in that the step S1
In, ultrasonic frequency is 10~30kH, and air pressure is 150~250mPa, and air velocity is 600~700m/s, charging rate
For 6~10g/s, feed cycle is 4~6s, and feed pressure is 0.1~0.3mPa.
3. a kind of preparation method of Kuerle activity bergamot pear juice as described in claim 1, which is characterized in that the step S1
In, the honey of 0.1~0.4g/L, the fennel powder of 0.3~0.5g/L are contained in the seasoning liquid.
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