Preparation technique of wild jujube juice

A preparation process, the technology of spiny jujube juice, applied in the field of wild spiny jujube juice preparation technology, can solve the problems of low production efficiency of the extraction process of wild spiny jujube juice, inability to fully utilize the nutritional components of wild spiny jujube, and unsuitability for industrial production, and achieve high production efficiency. Easy-to-handle, pure-tasting results

Inactive Publication Date: 2009-06-10
TIANJIN HONGLU FOODS
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AI Technical Summary

Problems solved by technology

At present, the development of wild wild jujube is mainly on the flesh of wild jujube and beverages. In beverages, the jujube juice is mixed with honey and white sugar and then added with stabilizers. The disadvantages are: 1. The process of processing jujube juice is complicated and cannot be fully Utilize the nutritional labeling of wild jujube, and lose a large amount of nutritional labeling in the extraction process; 2. The extraction process production efficiency of existing wild jujube juice is low, is not suitable for industrialized production

Method used

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Embodiment Construction

[0017] Below in conjunction with embodiment, the present invention is further described; Following embodiment is illustrative, not limiting, can not limit protection scope of the present invention with following embodiment.

[0018] A kind of its preparation technology of wild jujube juice, the step of its preparation technology is:

[0019] (1). Separation of the skin and seeds: the skin, flesh and seeds of the wild jujube are separated by gravity suspension, and the flesh of the wild jujube is retained;

[0020] (2). Grinding the spiny jujube pulp: grind the spiny jujube pulp into spiny jujube pulp with a colloid mill, and adjust the water content of the spiny jujube pulp to be 70% to 90%;

[0021] (3). Pretreatment of jujube pulp: mix jujube pulp with ethanol as a booster, stir evenly, let it stand, filter with suction, and repeat several times for dehydration and impurity removal, wherein the weight-volume ratio of jujube pulp to ethanol is 1:1~ 1:10, preferably 1:2 to 1:...

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Abstract

The invention relates to a preparation process of wild jujube juice, which includes steps of separating pericarp, sarcocarp and seed of wild jujube by a gravity suspension method, preserving pericarp and sarcocarp of wild jujube, grinding the pericarp and sarcocarp of wild jujube into wild jujube slurry by a colloid mill, adjusting water content of the wild jujube slurry to 70-90%, mixing the wild jujube slurry and a extract aid ethanol, uniformly stirring, standing, filtering in vacuum, carrying out dehydration and removal of impurities repeatedly, extracting processed wild jujube slurry by using ethyl acetate to obtain filtrate, and concentrating the filtrate in vacuum. The invention has advantages of simple process, easy operation, rich nutrition, pure and good taste, and high production efficiency, is favourable to human body health, and is especially suitable for modern industrial production.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation process of wild jujube juice. Background technique [0002] Wild jujube is a self-produced mountain product. It is grown by the essence of the sun and the moon. It contains a variety of vitamins and trace elements that are beneficial to the human body. It is a rare natural product. At present, the development of wild wild jujube is mainly on the flesh of wild jujube and beverages. In beverages, the jujube juice is mixed with honey and white sugar and then added with stabilizers. The disadvantages are: 1. The process of processing jujube juice is complicated and cannot be fully Utilize the nutritional components of Zizyphus jujuba, and lose a large amount of nutritional components in the extraction process; 2. The existing extraction process of Zizyphus jujube juice has low production efficiency and is not suitable for industrial production. Contents of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/06A23L2/70A23L2/08A23L2/04A23L1/212A23L1/29
Inventor 董宝禄杨秀敏
Owner TIANJIN HONGLU FOODS
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