Clear type wild jujube solid drink and preparation method thereof

A technology for solid beverage and sour jujube, applied in the field of food processing, can solve the problems of astringent taste, inconvenience to carry, different taste, etc., and achieve the effects of overflowing aroma, clear solution, and sweet and sour taste.

Inactive Publication Date: 2016-11-09
谢晓亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the improvement of processing technology, functional beverages such as wild jujube wine, wild jujube soda, and wild jujube juice have been developed successively, but these are mostly liquid drinks, which are inconvenient to carry
The early-developed wild jujube solid drink "Zuanzao crystal" ("Food Science", No. 4, 1989"), although the jujube was made into a solid drink, which overcomes the inconvenience of carrying or transportation, but the suspended matter after brewing is relatively large. More, the taste is significantly different from that of liquid drinks such as jujube juice
Chinese patent application CN94114259.0 discloses a kind of wild jujube tea, wherein the wild jujube pulp,

Method used

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  • Clear type wild jujube solid drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1:

[0024] A preparation method of clarified jujube solid beverage specifically includes the following steps:

[0025] (1) Select wild jujube, remove impurities, mildew, and moth-eaten jujube, wash, add water and soak for 50 minutes at 50°C, with a material-to-liquid ratio of 1:6, heat and cook until soft, peel, and remove the nucleus. The pulp is beaten to obtain wild jujube pulp;

[0026] (2) Cooling the wild jujube pulp obtained in step (1) to room temperature, adding 0.25% citric acid and 0.15% ascorbic acid for color protection;

[0027] (3) Add 0.025% pectinase, 0.015% cellulase, 0.02% xylanase and 0.01% neutral protease to the color-protecting jujube pulp obtained in step (2) for enzymatic hydrolysis. The enzymatic hydrolysis temperature is 42°C , The enzymolysis time is 35min, and the wild jujube pulp after enzymolysis is obtained;

[0028] (4) Centrifuge the wild jujube pulp obtained in step (3) at 3500r / min for 15 minutes, separate the supernatant and the pre...

Example Embodiment

[0031] Example 2:

[0032] A preparation method of clarified jujube solid beverage specifically includes the following steps:

[0033] (1) Select wild jujube, remove impurities, mildew, and moth-eaten jujube, wash, add water and soak for 45 minutes at 60°C, with a material-to-liquid ratio of 1:7, heat and cook until soft and rotten, peel, and remove the nucleus. The pulp is beaten to obtain wild jujube pulp;

[0034] (2) Cooling the wild jujube pulp obtained in step (1) to room temperature, adding 0.2% citric acid and 0.2% ascorbic acid for color protection;

[0035] (3) Add 0.02% pectinase, 0.02% cellulase, 0.015% xylanase and 0.008% neutral protease to the color-protecting jujube pulp obtained in step (2) for enzymatic hydrolysis. The enzymatic hydrolysis temperature is 40°C. , The enzymolysis time is 30min, to obtain the wild jujube pulp after enzymolysis;

[0036] (4) Centrifuge the wild jujube pulp obtained in step (3) at 3500r / min for 15 minutes, separate the supernatant and the...

Example Embodiment

[0039] Example 3:

[0040] A preparation method of clarified jujube solid beverage specifically includes the following steps:

[0041] (1) Select wild jujube, remove impurities, mildew, and moth-eaten jujube, wash, add water and soak for 35 minutes at 65°C, with a material-to-liquid ratio of 1:8, heat and cook until soft and rotten, peel, and remove the nucleus. The pulp is beaten to obtain wild jujube pulp;

[0042] (2) Cooling the wild jujube pulp prepared in step (1) to room temperature, adding 0.3% citric acid and 0.25% ascorbic acid for color protection;

[0043] (3) Add 0.03% pectinase, 0.01% cellulase, 0.025% xylanase and 0.007% neutral protease to the color-protecting jujube pulp obtained in step (2) for enzymatic hydrolysis. The enzymatic hydrolysis temperature is 45°C , The enzymolysis time is 30min, to obtain the wild jujube pulp after enzymolysis;

[0044] (4) Centrifuge the wild jujube pulp obtained in step (3) at 3500r / min for 15 minutes, separate the supernatant and the...

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Abstract

The invention provides a clear type wild jujube solid drink and a preparation method thereof. The preparation method includes the steps that wild jujubes are stewed to be softened, the softened wild jujubes are peeled, kernels of the wild jujubes are removed, and then through the processes of pulping, enzymolysis, ultrafiltration and the like, the wild jujube solid drink is obtained. Nutritive and active ingredients rich in the wild jujubes are reserved to the maximum extent, the aroma of wild jujube pulp is reserved at the same time, and astringency generated by kernels, peel and the like is removed. After the solid drink is dissolved, the drink is in the color of reddish brown, sour and sweet in taste, clear in solution, transparent and uniform, and the aroma is all around.

Description

technical field [0001] The invention relates to clarified jujube solid beverage and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Wild jujube (scientific name: Ziziphus jujuba Mill.var.spinosa (Bunge) Hu ex H.F.Chow) is a plant of the genus Jujube in the family Rhamnaceae. It is native to North China and is also distributed in central and southern provinces. It has high nutritional and medicinal value. It has long been recorded in the classics of traditional Chinese medicine "Shen Nong's Materia Medica", that jujube can "safety the five internal organs, lighten the body and prolong life". "Compendium of Materia Medica" records that "the jujube is sour in taste and calm in nature, and it mainly dispels evil spirits, calms the body and nourishes the body, calms stomach qi, clears the nine orifices, helps the twelve meridians, invigorates the middle qi, and increases body fluid." [0003] The nutrition of jujube is mainl...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/39A23L2/60
CPCA23L2/382A23L2/39A23L2/60A23V2002/00A23V2250/5114
Inventor 贾东升谢晓亮温春秀李荣乔崔施展刘灵娣刘铭田伟
Owner 谢晓亮
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