Additive-free red date juice composition and preparation method thereof
A technology of red jujube juice and composition, which is applied in the field of food from plants, can solve the problems such as inability to guarantee the flavor and shelf life of red jujube products, damage to human health, etc., and achieve the effects of rich nutritional value, sweet, sour and fragrant taste.
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Embodiment 1
[0028] according to figure 1 A step of. Take 100kg of dates produced in Aksu, Xinjiang, and wash them three times. Remove seeds, crush, add 1000kg of water, keep warm at 60°C for 5 hours, concentrate in vacuum to red date juice with a solid content of 70%, pasteurize (85°C for 5 minutes);
[0029] Take 50kg of fresh hawthorn, moderately crush it, put it into a stainless steel bucket, add 10 times its mass of water, then add liquid pectinase and extract it at 40°C for 6 hours, filter to remove residue, clarify at room temperature, and take the supernatant for production hawthorn juice;
[0030] Mix jujube juice, hawthorn juice, jujube nectar and fructooligosaccharides in a weight ratio of 6:0.3:2:1.7, filter through diatomaceous earth, and sterilize at a temperature of 118°C for 3 seconds. Fill and seal. The shelf life of the jujube juice composition is more than 18 months.
[0031] The obtained jujube juice composition is black in color, is a viscous thick paste, has swee...
Embodiment 2
[0033] Take a total of 100kg of jujubes produced in Aksu, Xinjiang, and wash them three times. Remove seeds, crush, add 1000kg of water, keep warm at 55°C for 5 hours, concentrate in vacuum to red date juice with a solid content of 68%, pasteurize (85°C for 5 minutes);
[0034] Take 50kg of fresh hawthorn, moderately crush it, put it into a stainless steel bucket, add 12 times its mass of water, then add liquid pectinase and extract it at 40°C for 6 hours, filter to remove residue, clarify at room temperature, and take the supernatant for production hawthorn juice;
[0035] Mix jujube juice, hawthorn juice, jujube nectar and fructooligosaccharides in a weight ratio of 5:0.2:1.5:1.2, filter through diatomaceous earth, and sterilize at a temperature of 115°C for 4 seconds. Fill and seal. The shelf life of the jujube juice composition is more than 18 months.
Embodiment 3
[0037] Take 100kg of dates produced in Aksu, Xinjiang, and wash them three times. Remove seeds, crush, add 1000kg of water, keep warm at 55°C for 5 hours, concentrate in vacuum to red date juice with a solid content of 72%, pasteurize (80°C for 6 minutes);
[0038] Take 50kg of fresh hawthorn, moderately crush it, put it into a stainless steel bucket, add 8 times of water, then add liquid pectinase at 40°C for 6 hours, heat preservation and extraction for 6 hours, filter to remove residue, clarify at room temperature, and take the supernatant as hawthorn juice for production;
[0039] Mix jujube juice, hawthorn juice, jujube nectar and fructooligosaccharides in a weight ratio of 6.5:0.4:2.5:1, filter through diatomaceous earth, and sterilize at a temperature of 115°C for 4 seconds. Fill and seal. The shelf life of the jujube juice composition is more than 18 months.
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