Sea-buckthorn juice and preparation method thereof

A technology of seabuckthorn juice and seabuckthorn, which is applied in the field of seabuckthorn juice and its preparation, can solve the problems that seabuckthorn resources have not been developed and the taste of juice has not been improved, and achieve the effects of reducing sour taste, delicate taste, and increasing lactic acid content

Inactive Publication Date: 2015-06-17
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the preparation of seabuckthorn juice in the prior art, due to the relatively exten

Method used

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  • Sea-buckthorn juice and preparation method thereof
  • Sea-buckthorn juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of seabuckthorn fruit juice. Three parts of seabuckthorn fruit raw materials with the same product appearance and the same quality, labeled No. 1 sample, No. 2 sample, and No. 3 sample, are respectively carried out in the following steps:

[0032] Raw material pretreatment: after mixing clean seabuckthorn with water, the mixing ratio of clean seabuckthorn and water for sample No. 1 is 0.5:1 by mass ratio, the mixture ratio of clean seabuckthorn and water for sample No. The mixing ratio of clean seabuckthorn and water is 1:0.5 by mass, heated to 70-90°C for precooking, and beaten to obtain primary seabuckthorn slurry;

[0033] Pectinase treatment: add pectinase to the seabuckthorn slurry and let it stand at 35-55°C to obtain a secondary seabuckthorn slurry, wherein the amount of pectinase in No. 1 sample is 0.4 per 100g of the primary seabuckthorn slurry. g pectinase, the addition amount of No. 2 sample pectinase is to add 0.5g pectinase in every 100...

Embodiment 2

[0043] Take fresh seabuckthorn fruit with orange-yellow pulp, remove blemishes and mildew, wash it with clean water, add water of equal quality to it, mix well, heat to 80°C for two minutes, and then perform beating treatment to obtain primary Seabuckthorn slurry; then add 0.4g pectinase to every 100g of primary seabuckthorn slurry, stir evenly, and let stand for 2 hours to obtain secondary seabuckthorn slurry; then centrifuge the obtained secondary seabuckthorn slurry at 400r / min , Centrifugal 15min, obtains three grades of seabuckthorn slurries; After the three grades of seabuckthorn slurries are diluted and processed (the amount of water added is 30g of water in every 80g of three grades of seabuckthorn slurries), adding quality is the calcium carbonate of 1.5% of the three grades of seabuckthorn slurries, and stirring slowly Add sucrose, adjust the sugar content to 10%, and obtain the fourth-grade seabuckthorn slurry; divide the obtained fourth-grade seabuckthorn slurry int...

Embodiment 3

[0048] Take respectively three parts of the five-grade seabuckthorn serum of No. 4 sample, No. 5 sample and No. 6 sample of Example 2, and six parts of No. 4 sample are marked as 4-1 sample, 4-2 sample, 4-3 sample, 4 - 4 samples, 4-5 samples, 4-6 samples, 4-7 samples, three copies of the fifth sample are labeled 5-1 samples, 5-2 samples, 5-3 samples, 5-4 samples, 5-5 Sample, 5-6 sample, 5-7 sample, three copies of sample number six are labeled 6-1 sample, 6-2 sample, 6-3 sample, 6-4 sample, 6-5 sample, 6-6 sample, For samples 6-7, add stabilizers shown in Table 3 respectively therein to obtain seabuckthorn fruit juice.

[0049] Table 3 Stabilizer Addition Comparison Table

[0050]

[0051]

[0052] See Table 4 and Table 5 for the obtained sensory evaluation of seabuckthorn juice stability.

[0053] Table 4 Stabilizer Scoring Criteria

[0054] Score (points) standard 0-29 Obvious layering, more pigment and pulp particles precipitated, and more seabuckt...

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Abstract

The invention discloses sea-buckthorn juice and a preparation method thereof, relates to the field of food processing, and mainly aims to solve the problems of taste and flavor of conventional sea-buckthorn juice and soften the relatively strong sour and bitter taste. According to the technical scheme, the preparation method comprises the following steps: mixing clean sea-buckthorn with water, heating to pre-boil, and pulping so as to obtain primary sea-buckthorn pulp; adding pectinase into the primary pulp, and leaving to stand so as to obtain secondary sea-buckthorn pulp; performing centrifugal treatment on the secondary sea-buckthorn pulp, and removing the upper floating oil layer and the lower precipitate layer so as to obtain tertiary sea-buckthorn pulp; performing dilution treatment on the tertiary sea-buckthorn pulp, adding calcium carbonate to reduce the acidity to be 0.4-0.8%, and adding cane sugar to increase the sugar degree to be 8-12%, so as to obtain quaternary sea-buckthorn pulp; adding saccharomyces cerevisiae to ferment so as to obtain fifth-stage sea-buckthorn pulp; blending the fifth-stage sea-buckthorn pulp, and subsequently adding a stabilizer, so as to obtain sea-buckthorn juice. The sea-buckthorn juice is mainly applied to preparation of sea-buckthorn juice which is unique in flavor and high in nutrition value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to seabuckthorn fruit juice and a preparation method thereof. Background technique [0002] Seabuckthorn is a plant in the family Elaeagnaceae, a dioecious deciduous shrub or small tree of the genus Rhamnoides, and its aliases are sour thorn, sour willow, and black thorn. Seabuckthorn fruit is rich in Vc and carotene. Its Vc content is 2-8 times higher than that of kiwi fruit, 20 times higher than that of hawthorn, 80 times higher than that of tomato, and 200 times higher than that of grape. In addition, it is also rich in various bioactive substances. , essential amino acids and trace elements. Studies have found that the fruit and leaf extracts of seabuckthorn have obvious antioxidant activity and cell protection function, and have very important edible and medicinal values. Seabuckthorn has anti-oxidation, antibacterial, anti-cardiovascular disease, anti-aging, anti-radi...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L2/60A23L2/68
CPCA23L2/02A23L2/52A23L2/60A23L2/68A23L2/84
Inventor 单春会郑晓吉魏长庆史学伟唐凤仙
Owner SHIHEZI UNIVERSITY
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