Production method of polyphenol-containing choerospondias axillaris juice beverage
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A technology of Nansuanjujube juice and a production method, which is applied in the field of beverage processing, can solve the problems of reduced juice viscosity and lack of fullness, and achieve the effects of fullness, retention of taste, and convenience for filtration.
Active Publication Date: 2014-09-03
江西齐云山食品有限公司
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However, this treatment process often reduces the viscosity of the juice rapidly and lacks a sense of fullness
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Embodiment 1
[0021] (1) Select ripe jujube fruit, remove impurities and wash away the sediment; then blanch in hot water at 80°C to kill enzymes; then pour the jujube into a drum-type worm crusher for crushing, so that the pulp and skin are The cores are separated to obtain the fruit core, peel, and fruit pulp of Suanzi jujube respectively.
[0022] (2) Add 40 kg of water to 10 kg of wild jujube pulp, mix well, and then add 0.03 kg of pectinase compound (pectin methylesterase, rhamnogalacturonan hydrolase, arabinan The mass ratio of enzyme and galactanase is 1:1:5:4), the enzymolysis was carried out at 45°C, and after 100 min of enzymolysis, the enzymolysis solution was deenzyme treated at 80°C for 5 min. Centrifuge at 2000 rpm for 15 min in a three-legged centrifuge to obtain the clarified juice of Jujube jujuba.
[0023] (3) Boil 50 kg of water, add 25 kg of white sugar, continue to boil for 5 minutes, and then filter through 200-mesh gauze to obtain sugar solution.
[0024] (4) Use a ...
Embodiment 2
[0030] (1) Select ripe jujube fruit, remove impurities and wash away the sediment; then blanch in hot water at 80°C to kill enzymes; then pour the jujube into a drum-type worm crusher for crushing, so that the pulp and skin are The cores are separated to obtain the southern jujube pulp and the southern jujube fruit core respectively.
[0031] (2) Add 80 kg of water to 20 kg of jujube pulp, mix well, and then add 0.05 kg of pectinase compound (pectin methylesterase, rhamnogalacturonan hydrolase, arabinan The mass ratio of enzyme and galactanase is 1:2.5:3:2), the enzymolysis was carried out at 45°C, and after 100 min of enzymolysis, the enzymolysis solution was deenzyme treated at 90°C for 5 min. Centrifuge at 2000 rpm for 15 min in a three-legged centrifuge to obtain the clarified juice of Jujube jujuba.
[0032] (3) Boil 100 kg of water, add 50 kg of white sugar, continue to boil for 5 minutes, and then filter through 200-mesh gauze to obtain sugar solution.
[0033] (4) Us...
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Abstract
The invention relates to a method for producing a polyphenol-containing choerospondias axillaris juice beverage,which comprises the following steps: 1)washing the mature choerospondias axillaris fruit, blanching at 80 DEG C and killing enzyme, fragmenting, and respectively obtaining the choerospondias axillaris fruit paste and choerospondias axillaris fruit core; 2)adding water with 4 times of amount of the choerospondias axillaris fruit paste, adding pectase with weight accounting for 0.04-0.08% of total weight of choerospondias axillaris and water, performing enzymatic hydrolysis for 100 minutes at the temperature of 45 DEG C, killing enzyme at the temperature of 80-100 DEG C for 5 minutes, centrifuging to obtain the choerospondias axillaris clarification juice; 3)boiling the water with equal amount of the choerospondias axillaris clarification juice, adding 0.5 times of white sugar, boiling for 5 minutes to obtain a sugar solution; 4)pumping the choerospondias axillaris clarification juice and the sugar solution together in a blending pot, stirring and uniformly mixing; and 5)disinfecting by an UV single-effect falling film type, and aseptically loading. The production method can effectively removing cellulose, lignin and protein in the beverage, can effectively keep the rich mouthfeel, and maintains long room temperature storage period. destroy of polyphenol in the beverage is little, so that the choerospondias axillaris is rich in polyphenol.
Description
technical field [0001] The invention belongs to the technical field of beverage processing, and relates to a production method of jujube juice beverage. technical background [0002] Southern jujube Choerospondias axillaries (Roxb.) burttet hill, also known as mountain jujube, five-eyed fruit, jujube, etc., belongs to the large deciduous tree of Anacardiaceae. Modern studies have shown that jujube contains polyphenols, natural pectin, dietary fiber, organic acids, vitamins, and other nutrients, and the content of phenolic compounds is as high as 77.25 mg / g (Wang, H., Gao, X. D., Zhou, G. C. , Cai, L., & Yao, W. B. In vitro and in vivo Antioxidant activity of aqueous extract from Choerospondias axillaris fruit. Food Chemistry, 2008, 106(3), 888-895.), has anti-arrhythmia, protection of myocardial ischemia, anti-platelet aggregation, anti-tumor, anti-oxidation, enhancement of immunity, and scavenging free radicals. The deep processing of jujube provides the possibil...
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