CN112401091A - Preparation method of aronia melanocarpa juice - Google Patents
Preparation method of aronia melanocarpa juice Download PDFInfo
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- CN112401091A CN112401091A CN202011285702.0A CN202011285702A CN112401091A CN 112401091 A CN112401091 A CN 112401091A CN 202011285702 A CN202011285702 A CN 202011285702A CN 112401091 A CN112401091 A CN 112401091A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 55
- 240000005662 Aronia melanocarpa Species 0.000 title claims abstract description 51
- 235000007425 Aronia melanocarpa Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 60
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 229920000742 Cotton Polymers 0.000 claims abstract description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- 235000015165 citric acid Nutrition 0.000 claims abstract description 20
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000015203 fruit juice Nutrition 0.000 claims description 23
- 108010059892 Cellulase Proteins 0.000 claims description 12
- 108010059820 Polygalacturonase Proteins 0.000 claims description 12
- 229940106157 cellulase Drugs 0.000 claims description 12
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000007872 degassing Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000000415 inactivating effect Effects 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 21
- 238000002474 experimental method Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 3
- 241001444063 Aronia Species 0.000 description 2
- 235000004789 Rosa xanthina Nutrition 0.000 description 2
- 241000220222 Rosaceae Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000141698 Prunus lannesiana Species 0.000 description 1
- 235000014001 Prunus serrulata Nutrition 0.000 description 1
- 241001092391 Sorbus Species 0.000 description 1
- 235000014459 Sorbus Nutrition 0.000 description 1
- 241001655175 Sorbus pohuashanensis Species 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000012072 hua qui shu Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 208000019206 urinary tract infection Diseases 0.000 description 1
- 238000009849 vacuum degassing Methods 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
-
- 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
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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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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
A preparation method of aronia melanocarpa juice, and relates to a method for optimizing the juice yield of the aronia melanocarpa and optimizing the formula of the juice. The invention aims to solve the technical problems of low juice yield and common taste of the existing aronia melanocarpa. The invention takes the aronia melanocarpa as a raw material, improves the juice yield of the juice by an enzymolysis process, and then mixes the juice by taking aronia melanocarpa pulp, cotton white sugar, citric acid and high fructose corn syrup in different proportions as the raw materials, and does not add any pigment and essence, thus showing the original color of the aronia melanocarpa, greatly improving the taste and utilizing the nutrient substances to the maximum extent. The method can improve the juice yield of the aronia melanocarpa to 74.66% at most, increase the utilization rate of fruits, improve the taste of the aronia melanocarpa, and solve the problem of poor taste of the aronia melanocarpa fruits.
Description
Technical Field
The invention relates to a method for optimizing the juice yield of aronia melanocarpa and a method for optimizing a juice formula.
Background
Aronia melanocarpa (Aronia melanocarpa) is introduced from abroad, and belongs to the genus Aronia of the Rosaceae family (Rosaceae), and is also known as Prunus serrulata and Aronia melanocarpa (Aronia berry). Sorbus pohuashanensis has a long history of eating in countries such as Eurasia and North America, and is mainly used for producing coloring agents, syrup, fruit juice, jam, fruit wine and the like. The aronia melanocarpa introduced in partial areas of China from 2005 is planted in Zhejiang, Jilin, Liaoning, Jiangsu and other provinces at present.
The species Aronia melanocarpa produces mainly fruits, and the Aronia melanocarpa fruits contain many substances beneficial to human body, such as flavonoids, polyphenols, dietary fibers and saccharides. Researches show that the aronia melanocarpa has strong oxidation resistance, and has the effects of resisting inflammation and cancer, treating diabetes, obesity, urinary tract infection and liver.
The development of various beverages of the aronia melanocarpa can promote the development of industries related to the aronia melanocarpa and improve the utilization rate of the aronia melanocarpa. The Aronia melanocarpa juice is rich in phenolic substances, and especially has extremely high anthocyanin content. The antioxidant capacity of the health-care tea is good, and the health-care tea can play a health-care role for people. Thereby improving the life quality of people, but the current aronia melanocarpa has low juice yield and general mouthfeel.
Disclosure of Invention
The invention provides a preparation method of aronia melanocarpa juice, aiming at solving the technical problems of low juice yield and common taste of the existing aronia melanocarpa.
The preparation method of the aronia melanocarpa juice provided by the invention is carried out according to the following steps:
firstly, pretreatment of raw materials: sequentially cleaning, removing stems and draining mature aronia melanocarpa fruits, and then heating at 90-95 ℃ for 1-2 min;
II, juicing: pulping and juicing the fruits pretreated in the step one by using a juicer to obtain fruit pulp;
thirdly, enzymolysis: adding pectinase and cellulase into the fruit pulp obtained in the second step, performing enzymolysis for 2.5-3.5 h at the enzymolysis temperature of 40-50 ℃, centrifuging filter residues, inactivating enzyme at the temperature of 90-95 ℃, and heating for 1-2 min to obtain raw pulp;
the weight of the pectinase is 0.03 to 0.04 percent of the weight of the pulp, and the weight of the cellulase is 0.035 to 0.045 percent of the weight of the pulp;
fourthly, blending the components: adding water into the raw juice obtained in the step three, and mixing to obtain fruit juice, wherein the mass fraction of the raw juice in the fruit juice is 50% -70%; adding cotton white sugar, citric acid and high fructose corn syrup into the fruit juice, wherein the mass fraction of the cotton white sugar is 6-10%, the mass fraction of the citric acid is 0.04-0.08%, and the mass fraction of the high fructose corn syrup is 2-5%;
fifthly, homogenizing and degassing: homogenizing the product of the fourth step with a high pressure homogenizer at 15 MPa-20 MPa and 20-22 deg.C for 5-6 min, repeating homogenizing for 2-3 times to increase the stability of the juice, and degassing in a vacuum degasser at 0.05MPa for 10-15 min;
sixthly, ultra-high temperature instantaneous sterilization: sterilizing at 120-125 deg.c for 2-3 sec to obtain Aronia melanocarpa juice.
The invention takes the aronia melanocarpa as a raw material, improves the juice yield of the juice by an enzymolysis process, and then mixes the juice by taking aronia melanocarpa pulp, cotton white sugar, citric acid and high fructose corn syrup in different proportions as the raw materials, and does not add any pigment and essence, thus showing the original color of the aronia melanocarpa, greatly improving the taste and utilizing the nutrient substances to the maximum extent.
The method can improve the juice yield of the aronia melanocarpa to 74.66% at most, increase the utilization rate of fruits, improve the taste of the aronia melanocarpa, and solve the problem of poor taste of the aronia melanocarpa fruits.
The aronia melanocarpa juice produced by the method is bright in color, good in taste, rich in nutrition, good in effects of relaxing bowels and moistening intestines, capable of improving constipation, and has a certain health-care function, strong antioxidation and antitumor effects, and the effect of reducing blood fat.
Detailed Description
The first embodiment is as follows: the embodiment is a preparation method of aronia melanocarpa juice, which is specifically carried out according to the following steps:
firstly, pretreatment of raw materials: sequentially cleaning, removing stems and draining mature aronia melanocarpa fruits, and then heating at 90-95 ℃ for 1-2 min;
II, juicing: pulping and juicing the fruits pretreated in the step one by using a juicer to obtain fruit pulp;
thirdly, enzymolysis: adding pectinase and cellulase into the fruit pulp obtained in the second step, performing enzymolysis for 2.5-3.5 h at the enzymolysis temperature of 40-50 ℃, centrifuging filter residues, inactivating enzyme at the temperature of 90-95 ℃, and heating for 1-2 min to obtain raw pulp;
the weight of the pectinase is 0.03 to 0.04 percent of the weight of the pulp, and the weight of the cellulase is 0.035 to 0.045 percent of the weight of the pulp;
fourthly, blending the components: adding water into the raw juice obtained in the step three, and mixing to obtain fruit juice, wherein the mass fraction of the raw juice in the fruit juice is 50% -70%; adding cotton white sugar, citric acid and high fructose corn syrup into the fruit juice, wherein the mass fraction of the cotton white sugar is 6-10%, the mass fraction of the citric acid is 0.04-0.08%, and the mass fraction of the high fructose corn syrup is 2-5%;
fifthly, homogenizing and degassing: homogenizing the product of the fourth step with a high pressure homogenizer at 15 MPa-20 MPa and 20-22 deg.C for 5-6 min, repeating homogenizing for 2-3 times to increase the stability of the juice, and degassing in a vacuum degasser at 0.05MPa for 10-15 min;
sixthly, ultra-high temperature instantaneous sterilization: sterilizing at 120-125 deg.c for 2-3 sec to obtain Aronia melanocarpa juice.
The second embodiment is as follows: the first difference between the present embodiment and the specific embodiment is: in step one, the mixture is then heated at 90 ℃ for 1 min. The rest is the same as the first embodiment.
The third concrete implementation mode: the present embodiment differs from the first or second embodiment in that: the equipment used in the enzymolysis in the third step is a constant temperature shaking incubator. The others are the same as in the first or second embodiment.
The fourth concrete implementation mode: the difference between this embodiment mode and one of the first to third embodiment modes is: in the third step, the weight of the pectinase is 0.035% of the weight of the pulp. The rest is the same as one of the first to third embodiments.
The fifth concrete implementation mode: the fourth difference between this embodiment and the specific embodiment is that: in the third step, the weight of the cellulase is 0.04 percent of the weight of the pulp. The rest is the same as the fourth embodiment.
The sixth specific implementation mode: the fifth embodiment is different from the fifth embodiment in that: and in the third step, enzymolysis is carried out for 3 hours at the enzymolysis temperature of 45 ℃. The rest is the same as the fifth embodiment.
The seventh embodiment: the sixth embodiment is different from the sixth embodiment in that: step four, adding water into the raw juice obtained in step three, and mixing to obtain fruit juice, wherein the mass fraction of the raw juice in the fruit juice is 70%; and adding cotton white sugar, citric acid and high fructose corn syrup into the fruit juice, wherein the mass fraction of the cotton white sugar is 10%, the mass fraction of the citric acid is 0.06% and the mass fraction of the high fructose corn syrup is 2%. The rest is the same as the sixth embodiment.
The invention was verified with the following tests:
test one: the test is a preparation method of the sorbus nigra primary pulp, which is specifically carried out according to the following steps:
firstly, pretreatment of raw materials: cleaning, removing stalks and draining mature Aronia melanocarpa fruit in sequence, and heating at 90 deg.C for 1min to inactivate enzyme, inhibit microorganism propagation, inactivate polyphenol oxidase, and prevent browning;
II, juicing: pulping and juicing the fruits pretreated in the step one by using a juicer to obtain fruit pulp;
thirdly, enzymolysis: adding pectinase and cellulase into the fruit pulp obtained in the second step, performing enzymolysis for 2.5 hours at the enzymolysis temperature of 40 ℃, centrifuging filter residues, measuring the juice yield, inactivating enzymes at 90 ℃, and heating for 1min to obtain raw pulp;
the weight of the pectinase is 0.03 percent of the weight of the fruit pulp, and the weight of the cellulase is 0.035 percent of the weight of the fruit pulp.
And (2) test II: this test differs from the test one in that:
in the second step, enzymolysis is carried out for 3 hours at the enzymolysis temperature of 45 DEG C
In step three, the weight of the pectinase is 0.035% of the weight of the pulp, and the weight of the cellulase is 0.04% of the weight of the pulp.
And (3) test III: this test differs from the test one in that:
in the second step, enzymolysis is carried out for 3.5h at the enzymolysis temperature of 40 DEG C
In step three, the weight of pectinase is 0.04% of the weight of the pulp, and the weight of cellulase is 0.045% of the weight of the pulp.
Table 1 is a table of juice yield data for runs one, two and three.
TABLE 1
| Test group | Test No.) | Test No. two | Experiment three |
| Juice yield | 71.53％ | 74.66％ | 73.7％ |
And (4) testing: the virgin pulp prepared in test three was continuously operated as follows:
fourthly, blending the components: adding water into the primary pulp, and mixing to obtain fruit juice, wherein the mass fraction of the primary pulp in the fruit juice is 60%; adding cotton white sugar, citric acid and high fructose corn syrup into the fruit juice, wherein the mass fraction of the cotton white sugar is 8 percent of the fruit juice, the mass fraction of the citric acid is 0.06 percent of the fruit juice, and the mass fraction of the high fructose corn syrup is 3 percent of the fruit juice;
fifthly, homogenizing and degassing: homogenizing the product of step four with a high pressure homogenizer at 20MPa and 20 deg.C for 5min, repeating homogenizing for 2 times to increase the stability of the juice, and degassing in a vacuum degassing machine at 0.05Mpa for 10 min;
sixthly, ultra-high temperature instantaneous sterilization: sterilizing at 125 deg.C for 3s to obtain Aronia melanocarpa juice.
And (5) testing: the experiment is different from the experiment in four ways:
the mass fraction of the raw juice in the fourth step is 50 percent; and adding cotton white sugar, citric acid and high fructose corn syrup into the fruit juice, wherein the mass fraction of the cotton white sugar is 6%, the mass fraction of the citric acid is 0.04%, and the mass fraction of the high fructose corn syrup is 4%. The rest was the same as in test four.
And (6) test six: the experiment is different from the experiment in four ways:
the mass fraction of the raw juice in the fourth step is 70 percent; and adding cotton white sugar, citric acid and high fructose corn syrup into the fruit juice, wherein the mass fraction of the cotton white sugar is 10%, the mass fraction of the citric acid is 0.06% and the mass fraction of the high fructose corn syrup is 2%. The rest was the same as in test four.
Test seven: the experiment is different from the experiment in four ways:
the mass fraction of the raw juice in the fourth step is 60 percent; and adding cotton white sugar, citric acid and high fructose corn syrup into the fruit juice, wherein the mass fraction of the cotton white sugar is 6%, the mass fraction of the citric acid is 0.08% and the mass fraction of the high fructose corn syrup is 4%. The rest was the same as in test four.
Tables 2-5 are tables sequentially showing sensory evaluation data of the Aronia melanocarpa juice obtained in the fourth to seventh tests
TABLE 2
TABLE 3
TABLE 4
TABLE 5
Claims (7)
1. A preparation method of aronia melanocarpa juice is characterized in that the preparation method of the aronia melanocarpa juice is carried out according to the following steps:
firstly, pretreatment of raw materials: sequentially cleaning, removing stems and draining mature aronia melanocarpa fruits, and then heating at 90-95 ℃ for 1-2 min;
II, juicing: pulping and juicing the fruits pretreated in the step one by using a juicer to obtain fruit pulp;
thirdly, enzymolysis: adding pectinase and cellulase into the fruit pulp obtained in the second step, performing enzymolysis for 2.5-3.5 h at the enzymolysis temperature of 40-50 ℃, centrifuging filter residues, inactivating enzyme at the temperature of 90-95 ℃, and heating for 1-2 min to obtain raw pulp;
the weight of the pectinase is 0.03 to 0.04 percent of the weight of the pulp, and the weight of the cellulase is 0.035 to 0.045 percent of the weight of the pulp;
fourthly, blending the components: adding water into the raw juice obtained in the step three, and mixing to obtain fruit juice, wherein the mass fraction of the raw juice in the fruit juice is 50% -70%; adding cotton white sugar, citric acid and high fructose corn syrup into the fruit juice, wherein the mass fraction of the cotton white sugar is 6-10%, the mass fraction of the citric acid is 0.04-0.08%, and the mass fraction of the high fructose corn syrup is 2-5%;
fifthly, homogenizing and degassing: homogenizing the product of the fourth step with a high pressure homogenizer at 15 MPa-20 MPa and 20-22 deg.C for 5-6 min, repeating homogenizing for 2-3 times to increase the stability of the juice, and degassing in a vacuum degasser at 0.05MPa for 10-15 min;
sixthly, ultra-high temperature instantaneous sterilization: sterilizing at 120-125 deg.c for 2-3 sec to obtain Aronia melanocarpa juice.
2. The method of claim 1, wherein the first step is followed by heating at 90 ℃ for 1 min.
3. The method for preparing Aronia melanocarpa juice as claimed in claim 1, wherein the equipment used in the enzymolysis in step three is a constant temperature shaking incubator.
4. The method for preparing Aronia melanocarpa juice as claimed in claim 1, wherein the weight of pectinase in step three is 0.035% of the weight of the pulp.
5. The method for preparing Aronia melanocarpa juice as claimed in claim 1, wherein the cellulase in step three is 0.04% by weight of the pulp.
6. The method for preparing Aronia melanocarpa juice as claimed in claim 1, wherein enzymolysis is carried out at 45 deg.C for 3 hr in step three.
7. The method for preparing Aronia melanocarpa juice as claimed in claim 1, wherein the juice is obtained by adding water to the puree obtained in the third step and mixing the water and the puree in the fourth step, wherein the mass fraction of the puree in the juice is 70%; and adding cotton white sugar, citric acid and high fructose corn syrup into the fruit juice, wherein the mass fraction of the cotton white sugar is 10%, the mass fraction of the citric acid is 0.06% and the mass fraction of the high fructose corn syrup is 2%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403316A (en) * | 2022-02-16 | 2022-04-29 | 晨日不老莓(辽宁)大健康有限责任公司 | Low-temperature concentrated juice of aronia melanocarpa fruits and preparation method thereof |
| CN116349806A (en) * | 2023-02-27 | 2023-06-30 | 天津科技大学 | Aronia melanocarpa antioxidation oral liquid and preparation process thereof |
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| CN116349806A (en) * | 2023-02-27 | 2023-06-30 | 天津科技大学 | Aronia melanocarpa antioxidation oral liquid and preparation process thereof |
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