Processing method for fermented sea-buckthorn fruit juice

A processing method, technology of seabuckthorn juice, applied in the field of processing fermented seabuckthorn juice

Inactive Publication Date: 2016-11-09
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention can improve the taste and flavor of the existing seabuckthorn juice, soften the strong sour taste by improving the processing technology, and improve its nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] A preparation method of fermented seabuckthorn fruit juice, the steps are as follows:

[0032] (1) Raw material pretreatment: mixing 1-5 parts by mass of fresh seabuckthorn with 1-5 parts by mass of water and beating at room temperature to obtain primary seabuckthorn slurry;

[0033] (2) Pectinase treatment: adding pectinase to the primary seabuckthorn slurry, standing at 35-55°C for 2-4 hours to obtain secondary seabuckthorn slurry; wherein, the addition of pectinase The amount is 0.01-0.05% (mass percentage);

[0034] (3) Centrifugal treatment: Centrifuge the secondary seabuckthorn slurry at a speed of 300-800r / min, and the centrifugation time is 20-30min, remove the upper oil slick layer and the lower layer of sediment, and obtain the third-level seabuckthorn slurry;

[0035] (4) Sugar-acid blending: dilute the third-grade seabuckthorn slurry, and then add calcium carbonate and sucrose respectively to make the acidity reach 0.4-0.8%, and the sugar content reach 10-1...

Embodiment 1

[0043] A preparation method of fermented seabuckthorn fruit juice, the steps are as follows:

[0044] (1) Raw material pretreatment: mixing 3 parts by mass of fresh seabuckthorn with 4 parts by mass of water, beating at room temperature to obtain primary seabuckthorn slurry;

[0045] (2) Pectinase treatment: adding pectinase to the primary seabuckthorn slurry, standing at 45°C for 3 hours, to obtain secondary seabuckthorn slurry; wherein, the amount of pectinase added is 0.03% (mass percentage);

[0046](3) Centrifugal treatment: the secondary seabuckthorn slurry is centrifuged at a speed of 600r / min, and the centrifugation time is 25min, and the upper oil slick layer and the lower sediment are removed to obtain the third-level seabuckthorn slurry;

[0047] (4) Sugar-acid blending: dilute the third-grade seabuckthorn slurry, and then add calcium carbonate and sucrose respectively to make the acidity reach 0.6%, and the sugar content reach 12%, to obtain the fourth-grade seabu...

Embodiment 2

[0054] A preparation method of fermented seabuckthorn fruit juice, the steps are as follows:

[0055] (1) Raw material pretreatment: mix 1 mass part of fresh seabuckthorn with 3 mass parts of water, beat at room temperature to obtain primary seabuckthorn slurry;

[0056] (2) Pectinase treatment: adding pectinase to the primary seabuckthorn slurry, standing at 35°C for 4 hours to obtain secondary seabuckthorn slurry; wherein, the amount of pectinase added is 0.05% (mass percentage);

[0057] (3) Centrifugal treatment: Centrifuge the secondary seabuckthorn slurry at a rotational speed of 800r / min and a centrifugation treatment time of 30min to remove the upper oil slick layer and the lower layer of sediment to obtain a third-level seabuckthorn slurry;

[0058] (4) Sugar-acid blending: dilute the third-grade seabuckthorn slurry, and then add calcium carbonate and sucrose respectively to make the acidity reach 0.8%, and the sugar content reach 10%, to obtain the fourth-grade seab...

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PUM

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Abstract

The invention provides a processing method for fermented sea-buckthorn fruit juice. Sea-buckthorn and water are mixed and then pulped, pectinase is added, standing is carried out, an upper floating oil layer and a lower sediment layer are removed in a centrifugation mode, calcium carbonate is added to reduce acidity so that the acidity can reach 0.4-0.8%, saccharose is added so that the sugar degree can reach 10-15%, lactic acid bacteria are added for primary fermentation, active cerevisin is added for secondary fermentation, after fermentation is completed, saccharose and a stabilizer are added, homogenizing is carried out, and the fermented sea-buckthorn fruit juice is obtained. By means of the lactic acid bacteria for primary fermentation and cerevisin for secondary alcoholic fermentation, the fruit juice can be unique in flavor and mellow and mild in mouthfeel and has the healthcare effect of a lactic acid bacterium beverage.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of fermented seabuckthorn fruit juice. Background technique [0002] Seabuckthorn is a plant in the family Elaeagnaceae, which belongs to dioecious deciduous shrubs or small trees. Its aliases are sour thorn, sour willow, and black thorn. The birthplace of seabuckthorn is China, and the hometown of Chinese seabuckthorn is Xinjiang. The total output of seabuckthorn in Xinjiang accounts for more than half of the country's total. Seabuckthorn is called "longevity fruit" in Japan, "second ginseng" in Russia, "life energy" in the United States, "divine fruit" in India, and "sacred fruit" in China. In the 1980s, seabuckthorn was listed by the Ministry of Health as the first batch of medicinal and edible plants in my country. [0003] In recent years, the medicinal value of seabuckthorn has attracted more and more attention at home and abroad. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/135A23L33/14
CPCA23L2/382A23L2/52A23V2002/00A23V2400/169A23V2400/249A23V2200/30A23V2250/76A23V2250/628A23V2250/1578A23V2250/1576A23V2250/192A23V2250/5086A23V2250/51088A23V2300/26
Inventor 单春会魏长庆唐凤仙史学伟刘文玉郑晓吉姜富耀安瑞丽杜红凤
Owner SHIHEZI UNIVERSITY
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