Persimmon life water and production method thereof

Abstract

The invention relates to a production method of persimmon life water. The method comprises the following steps: (1) squeezing persimmons and separating so as to obtain a primary pulp containing clear juice; (2) centrifuging to separate the clear juice from the primary pulp, namely centrifuging the primary pulp obtained in the step (1) at the revolving speed of 4000r/min for 10 minutes and collecting the clear juice; (3) performing enzymolysis on pectin, namely adding pectase, the weight of which accounts for 0.07% to 0.09% of that of the clear juice, into the clear juice obtained in the step (2), evenly mixing, then heating to 50 DEG C to 65 DEG C and preserving the heat for 30 to 120 minutes so as to obtain primary clear juice; (4) performing rough filtration on the primary clear juice so as to remove fibers and impurities; (5) performing astringent-return resisting treatment; (6) performing secondary filtration; and (7) degassing and homogenizing, namely performing vacuum degassing on the clear juice in the step (7) and homogenizing so as to obtain the persimmon life water. The persimmon life water is prepared by taking the clear juice of the pure persimmons as a raw material without various preservatives, sweetening agents and pigments, and the heating process is shortened via the one-step heating enzyme deactivation technology. Thus, the original flavor of the persimmons is retained to a maximum extent.

Description

technical field [0001] The invention belongs to the field of food preparation and relates to the deep processing of persimmons, in particular to a production method of persimmon life water. Background technique [0002] Persimmons are very rich in nutrients, but they are often processed into dried persimmon products, such as persimmons, which mostly waste persimmon juice and lose the flavor and nutrition of fresh persimmons. [0003] The technology of producing fruit juice with fruit as raw material has been formed. There are many kinds of it, which are constantly sought after by consumers. The market share is increasing year by year, and it has a very broad development prospect. However, whether it is fermented or unfermented fruit and vegetable clear juice drinks, almost all of them add more than 10% water, and then add sweeteners, pigments, stabilizers and other additives to restore the original taste of the juice, but the additives other than fruit juice The addition of...

AI Technical Summary

Problems solved by technology

However, whether it is fermented or unfermented fruit and vegetable clear juice drinks, almost all of them add more than 10% water, and then add sweeteners, pigments, stabilizers and other additives to restore the original taste of the juice, but the additives other than fruit juice The addition of the juice greatly dilutes the juice, and essentially destroys the original characteristics of the juice and reduces the purity of the juice. However, the concentrated juice with a relatively high content of the original juice can remove part of the water even if it is concentrated in the end. However, the long-term heating during concentration also greatly reduces the nutritional value of the juice, and the sugar content after concentration will increase to 3-4 times that of the original juice. Too high sugar content and too sweet taste are not suitable for direct drinking, and high sugar intake is not conducive to diet. healthy

[0004] Chinese patent 201010013613.0 discloses a concentrated persimmon clear juice drink and its production process, but in the production process, the enzyme is eliminated through two heating processes, and heated and boiled twice, which greatly consumes nutrients

The production of various concentrated clear juices is pre-boiled with water, and the long-term heating treatment destroys the original nutrients of the fruit, and most of the flavor substances evaporate during the heating process, which greatly reduces the nutrition and unique flavor of the fruit juice.

For fermented fruit juices, such as traditional syrup drinks in Shaanxi, Gansu, and other places in my country, they are mostly fermented by yeast, and the production process is cumbersome and requires high environmental hygiene in all production links. It is easy to infect miscellaneous bacteria, and the product quality is low Difficult to control

[0005] At present, the production of various types of beverages is developing vigorously, and the development of pure natural fruit nutritional beverages is even more rapid. However, high-purity persimmon clear juice beverages have never come out, and no related products have been seen on the market.