Processing method for winter jujube juice concentrate beverage

Abstract

The invention which provides a processing method for a fruit juice beverage and especially provides a production method for a winter jujube juice concentrate beverage belongs to the technical field of further processing of fruits. The production method for the winter jujube juice concentrate beverage sequentially comprises the following steps: raw material screening, vacuum extraction, pasteurization, enzymatic hydrolysis, centrifugation, membrane filtration, fruit juice concentration, fruit juice UHT sterilization, and filling. Compared with the prior art, the method of the invention has the following advantages: nutrient components and the original flavor of winter jujube are well reserved by treating fresh winter jujube as the raw material and adopting the vacuum extraction to carry out concentrate processing; the peculiar fragrance of winter jujube is well reserved through concentrating and simultaneously recovering fragrant substances by a three-effect falling film evaporator; and thorough enzymatic hydrolysis and strong product stability are realized by adopting a proper amount of a compound enzyme to carry out enzymatic hydrolysis.

Description

technical field [0001] The invention provides a fruit juice beverage processing method, in particular a production method of winter jujube concentrated juice beverage, which belongs to the technical field of fruit deep processing. Background technique [0002] Dongzao is a late-maturing variety. The main production areas are Zhanhua, Shandong, Wudi, and Huanghua, Hebei and other regions around the Bohai Sea. Dongzao is large, thin-skinned, tender and juicy, sweet and fragrant, sweet and sour, and has an excellent flavor. Its nutrient content is: protein 1.65%, dietary fiber 2.3%, total sugar 27.3%, containing 19 kinds of amino acids such as aspartic acid, threonine, and serine, among which there are 8 kinds of amino acids necessary for the human body, with a total content of 0.985 mg / 100g, containing 0.26% of total flavonoids, 0.87% of niacin, 0.1% of vitamin B1, 2.2% of vitamin B2, especially rich in vitamin C, reaching 352mg / 100g, which is 70 times the vitamin C content o...

AI Technical Summary

Problems solved by technology

The deep processing of winter jujube has become the key to the healthy development of the whole industry. At present, the deep-processed products include winter jujube juice, winter jujube candied, and winter jujube crispy jujube, but they all have low technical content and general quality.

At the same time, a variety of food additives will be added to the jujube jujube juice during the processing process, resulting in more nutrient loss, which not only loses the original natural flavor but also destroys its nutritional value.