CN115644328B - Hawthorn and dried orange peel beverage concentrated juice and preparation method thereof - Google Patents
Hawthorn and dried orange peel beverage concentrated juice and preparation method thereof Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a haw and dried orange peel beverage concentrated juice and a preparation method thereof, wherein the haw and dried orange peel beverage concentrated juice comprises the following components in parts by weight: 30-60 parts of dried orange peel and 300-600 parts of hawthorn, wherein the preparation method comprises the following steps: s1, extracting pericarpium citri reticulatae; s2, extracting haw and dried orange peel; s3, secondary leaching of the hawthorn and dried orange peel; s4, enzymolysis and enzyme deactivation; s5, centrifuging; s6, membrane concentration; s7, sterilizing and packaging. According to the invention, the specific bitter taste of the dried orange peel is rapidly removed by a specific proportion and an extraction method of the hawthorn and the dried orange peel; the prepared hawthorn dried orange peel concentrated juice has good clarity through the processes of composite enzymolysis, centrifugation, membrane concentration, sterilization and the like, and the prepared beverage has good taste and stability so as to achieve the purposes of optimizing the production process, solving the problem of precipitation of the hawthorn beverage and improving the production efficiency and the product quality. The enzymolysis decomposes unstable macromolecules such as partial water-soluble colloid, improves the stability and reduces the membrane blockage.
Description
Technical Field
The invention belongs to the field of food and beverage, and in particular relates to a hawthorn and dried orange peel beverage concentrated juice and a preparation method thereof.
Background
Pericarpium Citri Tangerinae is dried mature pericarp of Citrus reticulata Blanco (Citrus reticulata Blanco) of Rutaceae and its cultivar. Two major classes of bitter substances exist in citrus peel, one class is flavonoid compounds, the main bitter substances of which are naringin, neohesperidin, poncirin and the like, and the other class of compounds is limonoid. The bitter substance makes the dried orange peel bitter and astringent, and restricts the further development of the food application. At present, the bitter and astringent taste of the dried orange peel is covered by another or more food materials both in tea drinking and soup cooking, or the dried orange peel with larger service life is not preferable for preparing the dried orange peel beverage juice.
Fructus crataegi is rich in saccharides, proteins, fats, vitamin C, carotene, starch, malic acid, citric acid, calcium, iron and other substances, has the effects of reducing blood lipid, blood pressure, strengthening heart, resisting arrhythmia and the like, and is also a common material in beverages.
The hawthorn and dried orange peel beverages or teas in the prior art are more.
Chinese patent CN106306208A discloses a production method of dried orange peel and haw tea, which is simpler, and only cleaning, stirring, stewing and airing are carried out on haw and dried orange peel, obviously, the patent can be obtained that bitter taste of dried orange peel is not treated, the taste of tea is affected, and the tea is especially unacceptable for people not used to bitter taste.
Chinese patent CN103385506A discloses a malt, hawthorn and dried orange peel compound fermentation seasoning beverage, which comprises 60-90 parts by weight of malt, hawthorn, dried orange peel and water, 15-25 parts by weight of malt, hawthorn and dried orange peel, 5-15 parts by weight of water: mixing and soaking in a proportion of 1000, heating and boiling, and filtering to obtain juice; adding half of the water into the residue, boiling again, and filtering to obtain juice; mixing the two extractive solutions, and boiling again to obtain extractive solution; cooling the boiled extractive solution to 30-35deg.C, adding 0.5-1% by weight of beer active dry yeast, controlling the temperature to 30-35deg.C, and fermenting for 2-12 hr; boiling the extract for 30 minutes after fermentation, and sterilizing the extract at high temperature; obtaining malt, hawthorn and dried orange peel composite fermentation seasoning beverage raw pulp. The specific method described therein is not a simple and effective treatment for the bitter taste of dried orange peel.
The concentrated juice of haw and dried orange peel is used as the main raw material of haw and dried orange peel beverage, after the dried orange peel and haw are extracted, the method in reference industry is adopted, chitosan is adopted to clarify the extracting solution, impurities are removed, and the concentrated juice is finally prepared through centrifugation, filtration, membrane concentration, sterilization and filling. In the existing production process, the problems of difficult dissolution of chitosan, long time of filtered liquid, difficult cleaning caused by colloid adhesion and the like occur, meanwhile, after a period of time, a small part of visible sediment exists after the finished product of the haw dried orange peel concentrated juice is prepared into a beverage, the sediment can be dispersed after shaking uniformly, although the sediment is in an acceptable range, the quality risk is not negligible, and the problem that the clarity of the haw dried orange peel concentrated juice is insufficient is found after the reason is analyzed.
The plant raw material beverage is prepared into concentrated juice by adopting technologies such as raw material extraction, membrane concentration and the like, and is used for preparing finished beverage products, so that the problems of seasonality, transportation cost and the like of the raw materials are solved, and the plant raw material beverage has application in the beverage industry. However, because the plant raw material has complex components, if the extracting solution is not treated, the concentrated juice is easy to precipitate, and the reverse osmosis membrane is easy to be blocked, so that the service life of the membrane is shortened.
Disclosure of Invention
In view of the technical problems, the invention provides a haw and dried orange peel beverage concentrated juice and a preparation method thereof, which can solve the problems in the prior art.
In order to solve the technical problems, the technical scheme of the invention is as follows:
The preparation method of the hawthorn and dried orange peel beverage concentrated juice comprises the following components in parts by weight: 30-60 parts of dried orange peel and 300-600 parts of hawthorn;
the preparation method comprises the following steps:
s1, extracting dried orange peel: putting pericarpium Citri Tangerinae into an extraction tank, adding water into the extraction tank, heating, and extracting;
S2, extracting haw and dried orange peel: adding water into the extraction tank; adding water, and adding fructus crataegi into an extraction tank; continuously supplementing water into the extraction tank; heating and extracting; after the extraction timing is finished, the filtered immersion liquid enters a secondary extraction liquid storage tank for temporary storage;
S3, secondary leaching of haw and dried orange peel: adding water into the extraction tank, heating, and extracting; after the extraction timing is finished, the filtered immersion liquid enters a secondary extraction liquid storage tank and is stored together with the immersion liquid obtained in the step S2;
s4, enzymolysis: pumping the soaking liquid in the secondary extracting liquid storage tank into an extracting tank for standby, adding water for cooling, adjusting pH value and temperature, adding enzyme, maintaining temperature and circularly stirring; heating and inactivating enzyme;
S5, centrifuging: after enzyme deactivation, carrying out centrifugal treatment;
s6, membrane concentration: concentrating the centrifuged haw dried orange peel extract by a membrane;
s7, sterilizing and packaging: UHT sterilization is carried out on the concentrated solution, and the sterilized concentrated solution is filled and stored in a sterile way.
The step S1 is as follows: putting pericarpium Citri Tangerinae into an extraction tank, adding RO water at 95deg.C or higher into the extraction tank, and adding water amount of 30 times or more of the weight of pericarpium Citri Tangerinae; starting a single-tank circulation after water addition is finished, and heating the feed liquid; when the temperature reaches 98-100 ℃, starting timing, and keeping 98-100 ℃ for 60min of extraction.
The step S2 is as follows: adding normal-temperature RO water or dialysis water into an extraction tank, wherein the water addition amount is 3500L; after the water addition is finished, the hawthorn is put into an extraction tank, and water is continuously added into the extraction tank until the water addition amount is 10 times of the weight of the hawthorn; starting single-tank circulation, heating to raise the temperature, starting timing when the temperature reaches 60 ℃, closing the circulation, and extracting for 60 minutes; after the extraction is finished, the obtained immersion liquid is filtered by a bag filter with 80 meshes to 160 meshes and then enters a secondary extraction liquid storage tank for temporary storage.
The step S3 is as follows: adding RO water or dialysis water into the extraction tank, wherein the water addition amount is 6-8 times of the feeding weight; starting a single-tank circulation after the water addition is finished, heating and raising the temperature to 60 ℃, starting timing when the temperature reaches 60 ℃, and extracting for 60min; and after the extraction timing is finished, filtering the obtained immersion liquid by a 80-160-mesh bag filter, and then, feeding the immersion liquid into a secondary extraction liquid storage tank to be combined with the immersion liquid obtained in the step S2 for storage.
The step S4 is as follows: pumping the soaking solution in the secondary extractive solution storage tank into a stand-by extraction tank, and cooling with RO water at normal temperature to 40-50deg.C; naOH is added to adjust the pH value of the feed liquid to be 4.5-4.7; adding enzymolysis agent, adding enzyme at concentration of 0.1-0.15g/L, maintaining at 40-50deg.C, circulating for 4 hr, heating to 85+ -5deg.C, and inactivating enzyme for 15min.
In the step S4, the enzymolysis agent is one or more of tannase, pectase, cellulase or papain, and the concentration of each enzymolysis agent is 0.1-0.15g/L.
The step S5 is as follows: after enzyme deactivation, the feed liquid is cooled to 20 ℃ by a heat exchange plate, and then centrifugal treatment is carried out by adopting a centrifugal machine with the rotating speed of 5000r/min and the flow rate of 2.5-5 tons/h.
In the step S6, three-stage continuous reverse osmosis membranes are adopted for membrane concentration, each stage is provided with 6 membrane shells, 4 membrane elements are arranged in each membrane shell, 24 membrane elements are arranged in each stage, and the working pressure of each stage is 10-30Bar.
In the step S7, the UHT sterilization temperature is 136-140 ℃, and the sterilization time is controlled to be 36S; the temperature of the aseptic cavity of the aseptic filling head is more than or equal to 96 ℃.
The invention also provides the concentrated juice of the haw and dried orange peel beverage prepared by the preparation method.
The invention has the following technical effects:
The haw and dried orange peel plant beverage provided by the invention is rich in nutrition, has the health care effects of stimulating appetite, strengthening spleen and improving intestines and stomach, and has the effect of prolonging the shelf life by the combined use of haw and dried orange peel while increasing the flavor of food, and the shelf life is longer than 12 months. The formula and the process of the hawthorn and the dried orange peel are fumbly tested through a large number of experiments, and the specific bitter taste of the dried orange peel is removed rapidly through the specific proportion and the extraction method of the hawthorn and the dried orange peel; the problems of turbidity rise, precipitation, color deepening and the like of the prior art after being placed for a period of time are solved through the processes of composite enzymolysis, centrifugation, membrane concentration, sterilization and the like, the obtained concentrated juice of the haw and dried orange peel has good clarity (no precipitation or only little precipitation at first), and the prepared beverage has good taste and stability so as to achieve the purposes of optimizing the production process, solving the problem of precipitation of the haw beverage and improving the production efficiency and the product quality. The enzymolysis decomposes unstable macromolecules such as partial water-soluble colloid, improves the stability and reduces the membrane blockage.
Detailed Description
Embodiments of the present invention are described in further detail below.
Example 1
The hawthorn and dried orange peel beverage concentrated juice is prepared by the following steps of: 45 parts of dried orange peel and 450 parts of hawthorn.
The preparation method comprises the following steps:
S1, extracting dried orange peel: putting the weighed dried orange peel into an extraction tank, adding RO water with the temperature of more than 95 ℃ into the extraction tank, wherein the water adding amount is at least 30 times of the dried orange peel feeding amount; starting a single-tank circulation after water addition is finished, and heating the feed liquid by a tubular heater; when the temperature reaches 98 ℃, starting timing, and keeping 98-100 ℃ for 60min of extraction.
S2, extracting haw and dried orange peel: adding normal-temperature RO water or dialysis water into an extraction tank after the timing of the tangerine peel leaching is finished, wherein the water adding amount is 20 times of the weight of the tangerine peel; after the water addition is finished, putting the weighed hawthorn into an extraction tank; continuously supplementing water to the extraction tank until the water adding amount is 10 times of the weight of the hawthorn; starting single-tank circulation, heating by a tubular heater feed liquid, starting timing when the temperature reaches 60 ℃, closing the circulation, and extracting for 60min; after the extraction timing is finished, filtering the first extract by a 80-160 mesh bag filter, and then entering a secondary extract storage tank for temporary storage.
S3, secondary leaching of haw and dried orange peel: adding RO water or dialysis water into the extraction tank, wherein the water addition amount is 6-8 times of the feeding amount; starting single-tank circulation after the water adding amount is finished, heating the feed liquid by a tubular heater, starting timing when the temperature reaches 60 ℃, and extracting for 60min; and after the extraction timing is finished, filtering the second extract by a bag filter with 80-160 meshes, and then, feeding the second extract into a secondary extract storage tank to be combined with the first extract for storage.
S4, enzymolysis: adding the combined extracting solution into extracting tanks for later use, evenly distributing the feed liquid amount of each tank according to the total amount of the extracting solution and the number of the extracting tanks for later use, and then adding a proper amount of normal-temperature RO water for cooling to 40-50 ℃; adding a proper amount of NaOH into each tank to adjust the pH value of the feed liquid, wherein the pH range after adjustment is 4.5-4.7;
s5, respectively adding tannase, pectase, cellulase and papain into each tank after the pH value is stable, wherein the adding concentration of each enzyme is 0.1g/L, the enzymolysis temperature is kept at 40 ℃, and the circulation is carried out for 3 hours, and filtering is carried out.
And S6, heating the feed liquid by a tubular heater to raise the temperature to 85+/-5 ℃, and inactivating enzyme for 15min.
S7, centrifuging: after enzyme deactivation, the feed liquid is cooled to 20 ℃ through a heat exchange plate, centrifugal treatment is carried out, the flow rate of the centrifugal machine is 2.5-5 tons/h, and 5000 r/min.
S8, membrane concentration: and (3) carrying out membrane concentration (three-stage continuous reverse osmosis membranes, wherein each stage is provided with 6 membrane shells, 4 membrane elements are arranged in each membrane shell, 24 membrane elements are arranged in each stage, and the working pressure of each stage is 10-30 Bar).
S9, sterilizing and packaging: UHT sterilization is carried out on the concentrated solution, the sterilization temperature is 136-140 ℃, the concentrated solution is packaged and stored in a 20L sterile bag after 36s sterilization, and the temperature of a sterile cavity of a filling head is more than or equal to 96 ℃.
The invention also discloses a haw and dried orange peel beverage concentrated juice which is prepared by adopting the method.
Example 2
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, adding diatomite into each tank according to the proportion of 0.1g/L, stirring for 3 hours, keeping the temperature at 40 ℃, and filtering.
Example 3
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, adding tannase into the haw and dried orange peel extracting solution according to the proportion of 0.1g/L, stirring for 3 hours, maintaining the temperature at 40 ℃ and filtering.
Example 4
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, pectase is respectively added into the haw and dried orange peel extracting solution according to the proportion of 0.1g/L in each pot, and the mixture is stirred for 3 hours, kept at the temperature of 40 ℃ and filtered.
Example 5
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, respectively adding cellulase into the haw pericarpium citri reticulatae extracting solution according to the proportion of 0.1g/L in each tank, stirring for 3 hours, maintaining the temperature at 40 ℃, and filtering.
Example 6
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, adding tannase and pectase into the haw and dried orange peel extracting solution according to the proportion of 0.1g/L, stirring for 3 hours, maintaining the temperature at 40 ℃ and filtering.
Example 7
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, adding tannase, pectase and cellulase into the haw and dried orange peel extracting solution according to the proportion of 0.1g/L, stirring for 3 hours, maintaining the temperature at 40 ℃ and filtering.
Example 8
A haw and dried orange peel beverage concentrated juice and a preparation method thereof are basically the same as those in the example 1, and the only difference is that: the step S5 is as follows: after the pH value is stable, adding tannase, pectase, cellulase and bromelain into the haw pericarpium Citri Tangerinae extract at a ratio of 0.1g/L, stirring for 3 hr, maintaining the temperature at 40deg.C, and filtering.
After the extract was treated in the above manner, the transmittance at 720nm was measured, and the results were as follows:
The results show that the light transmittance of the extract obtained after the enzymolysis treatment of tannase, pectase, cellulose and papain in embodiment 1 of the application is the highest, and the method is selected to treat the haw pericarpium citri reticulatae extract.
In order to further optimize the enzymolysis conditions and improve the clarity and stability of the concentrated juice, a large number of tests are used for screening proper enzyme addition amount, PH, enzymolysis temperature and enzymolysis cycle time, and an ultraviolet spectrophotometry is adopted, so that the light transmittance of the treated extracting solution at 720nm is used as an index.
The test was carried out using the conditions given in example 1, and the addition concentrations of each of tannase, pectinase, cellulase and papain in step S5, pH, enzymatic hydrolysis temperature and enzymatic hydrolysis cycle time were selected as variables, and are specified in the following table.
Corresponding experiments were performed and analyzed according to the table above. According to visual analysis, the influence of all factors is that the size order is A > B > D > C, namely the optimal combination is that the addition amount is 0.1g/L, PH 4.0.0, the temperature is 50 ℃ and the time is 5 hours.
And in combination with the analysis of variance, the addition amount of the factor A has a significant effect on the result (P is less than 0.05), and the factor B, C, D has no significant effect. The treatment time is 4 hours and 5 hours without obvious difference. The optimal process is that the addition amount of various enzymes is 0.1g/L, PH 4.0.0, the enzymolysis temperature is 40-50 ℃ and the enzymolysis time is 4 hours according to the actual production requirements.
According to the above preferred enzymolysis process, 3 batches of verification are carried out, and the accelerated stability test of the finished beverage product for 6 months is carried out, wherein no obvious precipitate is found.
Evaluation of bitterness value
The bitter taste values of the haw dried orange peel concentrate (sample a) obtained in example 1 and the concentrate (sample B) obtained in comparative example 1 were compared by means of a taste evaluation method. The sample specifically preparation method comprises the following steps:
the haw dried orange peel beverage concentrate prepared in example 1 was used as sample a.
The process adopted in comparative example 1 was substantially identical to that of example 1 except that steps S1 to S3 were changed to:
S1, extracting dried orange peel: putting the weighed dried orange peel into an extraction tank, adding RO water with the temperature of more than 95 ℃ into the extraction tank, wherein the water adding amount is at least 30 times of the dried orange peel feeding amount; starting a single-tank circulation after water addition is finished, and heating the feed liquid by a tubular heater; when the temperature reaches 98 ℃, starting timing, and keeping 98-100 ℃ for 60min of extraction. Adding normal temperature RO water or dialysis water into the extraction tank until the water addition amount is 10 times of the weight of the hawthorn; starting single-tank circulation, heating by a tubular heater feed liquid, starting timing when the temperature reaches 60 ℃, closing the circulation, and extracting for 60min; after the extraction timing is finished, filtering the first extract by a 80-160 mesh bag filter, and then entering a secondary extract storage tank for temporary storage. Adding RO water or dialysis water into the extraction tank, wherein the water content is 6-8 times of the fructus crataegi amount; starting single-tank circulation after the water adding amount is finished, heating the feed liquid by a tubular heater, starting timing when the temperature reaches 60 ℃, and extracting for 60min; and after the extraction timing is finished, filtering the second extract by a 80-160 mesh bag filter, and then feeding the second extract into a second extract storage tank to be combined with the first extract for storage, thus obtaining the dried orange peel extract.
S2, extracting hawthorn: putting the weighed hawthorn into an extraction tank, and adding water into the extraction tank until the water adding amount is 10 times of the weight of the hawthorn; starting single-tank circulation, heating by a tubular heater feed liquid, starting timing when the temperature reaches 60 ℃, closing the circulation, and extracting for 60min; after the extraction timing is finished, filtering the first extract by a 80-160 mesh bag filter, and then entering a secondary extract storage tank for temporary storage. Adding RO water or dialysis water into the extraction tank, wherein the water addition amount is 6-8 times of the feeding amount; starting single-tank circulation after the water adding amount is finished, heating the feed liquid by a tubular heater, starting timing when the temperature reaches 60 ℃, and extracting for 60min; and after the extraction timing is finished, filtering the second extract by a bag filter with 80-160 meshes, and then feeding the filtered second extract into a second extract storage tank to be combined with the first extract for storage, thus obtaining the hawthorn extract.
S3, combining the extracting solutions: concentrating pericarpium Citri Tangerinae extractive solution to 5 times of fructus crataegi by membrane, concentrating fructus crataegi extractive solution to 10 times of fructus crataegi by membrane, mixing the extractive solutions, and stirring to obtain fructus crataegi pericarpium Citri Tangerinae extractive solution.
The assessment method comprises the following steps: quinine is used as a reference substance, and the concentration c=3× -6 mol/L is set as the lower limit. Since the bitterness hardly increases when the quinine concentration reaches 32c, 32c is set as the upper limit. The bitterness value increases as the quinine concentration increases doubly between c and 32c, whereby a bitterness value evaluation criterion is set.
| Quinine concentration | c | 2c | 4c | 8c | 16c | 32c |
| Description of bitter taste | No bitter and astringent taste | Slightly bitter and astringent | Moderate bitter and astringent taste | Is bitter and astringent | Bitter and astringent taste | Is very bitter and astringent |
| Score value | 0 | 1 | 2 | 3 | 4 | 5 |
The sensory panel consisted of 20 people. Panelists compared with sample A, B in order of low quinine concentration to select quinine solution with the bitter taste closest to the evaluation liquid and record scores according to the table. Panellists rinsed their mouths with distilled water before the start of the assessment, and the results of the assessment are shown in the following table, with a prior art haw dried orange peel concentrate assessment solution (sample A, B diluted to a solution at a rate of 1g dry matter per 100 ml) and then tasting quinine solution, with distilled water for each switch of samples.
* Comparing every two times, P is less than 0.01
From the sensory evaluation result, the bitter and astringent taste of the hawthorn and dried orange peel concentrated solution prepared by the method is obviously reduced, and the sensory evaluation effect is better.
The haw and dried orange peel plant beverage provided by the invention is rich in nutrition, has the health care effects of stimulating appetite, strengthening spleen and improving intestines and stomach, and has the effect of prolonging the shelf life by the combined use of haw and dried orange peel while increasing the flavor of food, and the shelf life is longer than 12 months. The formula and the process of the hawthorn and the dried orange peel are fumbly tested through a large number of experiments, and the specific bitter taste of the dried orange peel is removed rapidly through the specific proportion and the extraction method of the hawthorn and the dried orange peel; the prepared hawthorn dried orange peel concentrated juice has good clarity (no sediment or only little sediment at first) through the processes of composite enzymolysis, centrifugation, membrane concentration, sterilization and the like, and the prepared beverage has good taste and stability so as to achieve the purposes of optimizing the production process, solving the problem of sediment of the hawthorn beverage and improving the production efficiency and the product quality. The enzymolysis decomposes unstable macromolecules such as partial water-soluble colloid, improves the stability and reduces the membrane blockage.
Finally, it should be noted that: the foregoing description is only illustrative of the preferred embodiments of the present invention, and although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described, or equivalents may be substituted for elements thereof, and any modifications, equivalents, improvements or changes may be made without departing from the spirit and principles of the present invention.
Claims (5)
1. A preparation method of a hawthorn and dried orange peel beverage concentrated juice is characterized by comprising the following steps: the haw and dried orange peel beverage concentrated juice comprises the following components in parts by weight: 30-60 parts of dried orange peel and 300-600 parts of hawthorn;
the preparation method comprises the following steps:
S1, extracting dried orange peel: putting dried orange peel into an extraction tank, adding RO water with the temperature of more than 95 ℃ into the extraction tank, wherein the water adding amount is 30 times of the weight of the dried orange peel, starting a single-tank circulation after the water adding is finished, and heating feed liquid; starting timing when the temperature reaches 98-100 ℃, and keeping the temperature of 98-100 ℃ for 60min;
S2, extracting haw and dried orange peel: adding normal-temperature RO water or dialysis water into an extraction tank, wherein the water adding amount is 20 times of the weight of the dried orange peel; after the water addition is finished, the hawthorn is put into an extraction tank, and water is continuously added into the extraction tank until the water addition amount is 10 times of the weight of the hawthorn; starting single-tank circulation, heating to raise the temperature, starting timing when the temperature reaches 60 ℃, closing the circulation, and extracting for 60 minutes; filtering the obtained immersion liquid by a bag filter with 80-160 meshes after the extraction is finished, and then temporarily storing the immersion liquid in a secondary extraction liquid storage tank;
S3, secondary leaching of haw and dried orange peel: adding RO water or dialysis water into the extraction tank, wherein the water addition amount is 6-8 times of the feeding weight; starting a single-tank circulation after water addition is finished, heating and raising the temperature to 60 ℃, starting timing when the temperature reaches 60 ℃, and extracting for 60min; after the extraction timing is finished, filtering the obtained immersion liquid by a bag filter with 80-160 meshes, and then entering a secondary extraction liquid storage tank to be combined with the immersion liquid obtained in the step S2 for storage;
S4, enzymolysis: pumping the immersion liquid in the secondary extracting liquid storage tank into an extracting tank for standby, and cooling with RO water at normal temperature to 40-50 ℃; naOH is added to adjust the pH value of the feed liquid to be 4.5-4.7; adding an enzymolysis agent, wherein the addition concentration of each enzyme is 0.1-0.15 g/L, maintaining the temperature at 40-50 ℃, circulating for 4 hours, heating to 85+/-5 ℃, and inactivating enzymes for 15 minutes, wherein the enzymolysis agent is one or more of tannase, pectase, cellulase or papain;
S5, centrifuging: after enzyme deactivation, carrying out centrifugal treatment;
s6, membrane concentration: concentrating the centrifuged haw dried orange peel extract by a membrane;
s7, sterilizing and packaging: UHT sterilization is carried out on the concentrated solution, and the sterilized concentrated solution is filled and stored in a sterile way.
2. The method for preparing the concentrated juice of the hawthorn and dried orange peel beverage as claimed in claim 1, which is characterized in that:
the step S5 is as follows: after enzyme deactivation, cooling the feed liquid to 20 ℃ through a heat exchange plate, and then adopting a centrifugal machine with the rotating speed of 5000r/min and the flow rate of 2.5-5 tons/h to carry out centrifugal treatment.
3. The method for preparing the concentrated juice of the hawthorn and dried orange peel beverage as claimed in claim 1, which is characterized in that:
in the step S6, three-stage continuous reverse osmosis membranes are adopted for membrane concentration, each stage is provided with 6 membrane shells, 4 membrane elements are installed in each membrane shell, the total number of each stage is 24 membrane elements, and the working pressure of each stage is 10-30Bar.
4. The method for preparing the hawthorn and dried orange peel beverage concentrated juice according to claim 1, which is characterized in that:
In the step S7, the UHT sterilization temperature is 136-140 ℃, and the sterilization time is controlled to be 36S; the temperature of the aseptic cavity of the aseptic filling head is more than or equal to 96 ℃.
5. A concentrated juice of fructus crataegi and pericarpium Citri Tangerinae beverage prepared by the method of any one of claims 1-4.
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| CN104000259A (en) * | 2014-06-19 | 2014-08-27 | 河北栗源食品有限公司 | Method for processing novel haw juice beverage |
| CN106036268A (en) * | 2016-05-27 | 2016-10-26 | 深圳市东鹏饮料实业有限公司 | Method for making dried orange peel beverage through composite enzymolysis of dried orange peel |
| CN109566945A (en) * | 2019-01-22 | 2019-04-05 | 广东新宝堂生物科技有限公司 | A kind of preparation method of Xinhui tangerine peel enzyme beverage |
| CN110179022A (en) * | 2019-07-01 | 2019-08-30 | 承德神栗食品股份有限公司 | A kind of preparation method of hawthorn fruit drink |
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| CN104922550A (en) * | 2015-06-29 | 2015-09-23 | 无限极（中国）有限公司 | Traditional Chinese medicine combination and application thereof |
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|---|---|---|---|---|
| CN103494279A (en) * | 2013-09-09 | 2014-01-08 | 北京民润康食品技术开发有限公司 | Clear sugar-free fagopyrumtataricum beverage and preparation method thereof |
| CN104000259A (en) * | 2014-06-19 | 2014-08-27 | 河北栗源食品有限公司 | Method for processing novel haw juice beverage |
| CN106036268A (en) * | 2016-05-27 | 2016-10-26 | 深圳市东鹏饮料实业有限公司 | Method for making dried orange peel beverage through composite enzymolysis of dried orange peel |
| CN109566945A (en) * | 2019-01-22 | 2019-04-05 | 广东新宝堂生物科技有限公司 | A kind of preparation method of Xinhui tangerine peel enzyme beverage |
| CN110179022A (en) * | 2019-07-01 | 2019-08-30 | 承德神栗食品股份有限公司 | A kind of preparation method of hawthorn fruit drink |
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