Process for preparing fresh juice beverage of matrimony vine

A production process and technology for fresh wolfberry fruit, applied in the field of food and beverages, can solve the problems of oxidative browning and precipitation of wolfberry juice, deepening the color of the juice, and difficulty in keeping fresh, and achieve the effects of inhibiting oxidative browning, preventing oxidative browning, and having a fresh taste.

Inactive Publication Date: 2012-04-11
NINGXIA ACADEMY OF AGRI & FORESTRY SCI
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

[0003] Lycium barbarum juice produced from fresh wolfberry fruit is one of the deep processing technologies of wolfberry fruit. However, since fresh wolfberry fruit juice contains rich nutrients, it is very difficult to keep it fresh. Generally, wolfberry juice is prone to oxidation during storage. Browning and sedimentation, which can lead to darkening and rancidity of the juice

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0012] 1. Fruit selection: Select mature fresh wolfberry fruits for sessile picking, and remove fruits with diseases and insect pests, mechanical damage and rot.

[0013] 2. Cleaning: Wash the raw fruit with deionized water, and remove the dust, dirt, microorganisms and residual pesticides on the surface of the fruit.

[0014] 3. Juicing and color protection: while squeezing the juice, add antioxidant Vc and citric acid according to 0.15% to 0.20% of the weight of the fresh fruit, and the antioxidant Vc and citric acid are in a weight ratio of 1:1 to 2:1.

[0015] 4. Pre-cooking: heat the juice to 65°C-85°C for 5-10s.

[0016] 5. Blending: add 0.1% to 0.15% citric acid, 3% to 4% sucrose and a stabilizer for blending, and the compound stabilizer is added according to the weight of the slurry at 0.2% to 0.25%.

[0017] The composition of above-mentioned composite stabilizer is:

[0018] Sodium carboxymethyl cellulose: xanthan gum: gellan gum = 1:1:0.2~1:1:0.3

[0019] 6. Homo...

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PUM

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Abstract

The invention relates to a process for producing a fresh medlar juice beverage. The process comprises the steps of the cleaning of fresh medlar, juicing and color protection, blending, homogenizing, deaeration and sterilization, and is characterized in that after the juicing and color protection step, a pre-boiling step is needed, and the pre-boiling step is to heat up the fresh medlar juice to the temperature of between 65 and 85 DEG C and keep the temperature for 5 to 10 hours. In the process, an antioxidant is added at the juicing step, and the pre-boiling step is adopted after pulping, thereby avoiding the chemical brownstain of juice, simultaneously a compound stabilizer is added at the blending step, thereby successfully solving the problem that the fresh medlar juice is settled andlayered during the storage period. The fresh medlar juice beverage prepared by the process has the advantages of beautiful color and fresh taste, and can be stored for 12 months at normal temperature.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and in particular relates to a production process of wolfberry fresh juice beverage. Background technique [0002] Lycium barbarum is an important medicinal and edible plant resource, which has the effects of nourishing the kidney and liver, nourishing the lungs and improving eyesight, and enhancing immunity. As a development object, wolfberry has good health care functions. [0003] Lycium barbarum juice produced from fresh wolfberry fruit is one of the deep processing technologies of wolfberry fruit. However, since fresh wolfberry fruit juice contains rich nutrients, it is very difficult to keep it fresh. Generally, wolfberry juice is prone to oxidation during storage. Browning and sedimentation, resulting in darkening and rancidity of the juice. Contents of the invention [0004] The purpose of the present invention is to overcome the above-mentioned defects in the prior art, an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/06A23L1/29A23L1/212A23L2/44A23L19/00A23L33/00
Inventor 刘兰英曹有龙安巍焦恩宁闫亚美李强
Owner NINGXIA ACADEMY OF AGRI & FORESTRY SCI
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