Processing method of multi-taste nutritional type jujube primary pulp

A processing method and nutritional technology, which is applied in the field of beverage technology and multi-flavor nutritional jujube puree processing, can solve the problems of low aroma, low content of aroma substances, and burnt taste of red jujube juice, etc., so as to prolong the market cycle, Improve added value and provide a pleasant taste

Inactive Publication Date: 2017-04-05
TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The storage time of fresh jujube is short, and it can only be stored for 3 to 5 days under normal temperature conditions. The traditional way of preservation of jujube is drying and storing, but after the fresh jujube is converted into dried jujube, its vitamin C is almost lost. According to media reports, the national annual The value of vitamin C loss in the conversion of fresh jujube to dry jujube is over 100 million yuan
[0004] Due to the low water content of fresh jujube, it cannot be directly extracted according to the general juice extraction method. Therefore, traditional jujube juice drinks are made from dried dates by boiling, beating, separating the pulp and core, and extracting juice. The active factors such as vitamin C rich in fresh jujube are almost lost
At present, there is no product on the market that extracts juice from fresh red dates without destroying the loss of vitamin C.
In addition, jujube juice also has problems such as low juice yield, red jujube juice tastes burnt and sticky, without the refreshing taste of fresh jujube, less aroma substances, and not strong fragrance. Effective nutrients such as adenosine (cAMP) are seriously lost during processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The processing method of multi-flavor nutritional jujube puree, the specific processing method is as follows:

[0022] (1) Raw material pretreatment: select jujubes that are seven or eight mature, free from diseases and insect pests, and without mechanical damage, ten mature dragon fruits and pineapples, rinse with clear water, remove surface impurities and dirt, peel, and squeeze the juice. The raw materials are in parts by weight In total, 75 parts of jujube pulp, 5 parts of pineapple pulp, and 5 parts of dragon fruit pulp are mixed to obtain the original pulp;

[0023] (2) Color protection: add 0.01% ascorbic acid, 0.1% L-cysteine, 0.01% citric acid, 0.1% xanthan gum, and 0.1% sucrose fatty acid ester in the mixed original slurry of step (1);

[0024] (3) Filtration: the mixed raw pulp after the color protection treatment in step (2) is filtered through a 40-mesh filter cloth to remove fruit stones and skin residues;

[0025] (4) Ultrasonic enzymolysis once: add 0.1...

Embodiment 2

[0030] The processing method of multi-flavor nutritional jujube puree, the specific processing method is as follows:

[0031] (1) Raw material pretreatment: select jujubes that are seven or eight mature, free from diseases and insect pests, and without mechanical damage, ten mature dragon fruits and pineapples, rinse with clear water, remove surface impurities and dirt, peel, and squeeze the juice. The raw materials are in parts by weight In total, 85 parts of jujube pulp, 15 parts of pineapple pulp, and 15 parts of dragon fruit pulp were used to obtain the mixed original pulp;

[0032] (2) Color protection: add 0.09% ascorbic acid, 0.3% L-cysteine, 0.09% citric acid, 0.3% xanthan gum, and 0.3% sucrose fatty acid ester in the mixed original slurry of step (1) successively;

[0033] (3) Filtration: the mixed raw pulp after the color protection treatment in step (2) is filtered through a 40-mesh filter cloth to remove fruit stones and skin residues;

[0034] (4) Ultrasonic enzy...

Embodiment 3

[0039] The processing method of multi-flavor nutritional jujube puree, the specific processing method is as follows:

[0040] (1) Raw material pretreatment: select jujubes that are seven or eight mature, free from diseases and insect pests, and without mechanical damage, ten mature dragon fruits and pineapples, rinse with clear water, remove surface impurities and dirt, peel, and squeeze the juice. The raw materials are in parts by weight In total, 80 parts of jujube pulp, 10 parts of pineapple pulp, and 10 parts of dragon fruit pulp are mixed to obtain the original pulp;

[0041] (2) Color protection: add 0.045% ascorbic acid, 0.2% L-cysteine, 0.045% citric acid, 0.2% xanthan gum, and 0.2% sucrose fatty acid ester in the mixed original slurry of step (1) successively;

[0042] (3) Filtration: the mixed raw pulp after the color protection treatment in step (2) is filtered through a 40-mesh filter cloth to remove fruit stones and skin residues;

[0043] (4) One ultrasonic enzy...

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PUM

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Abstract

The invention relates to a processing method of multi-taste nutritional type jujube primary pulp. According to the processing method, an enzymolysis technology is used twice, ultrasonic enzymolysis is used once, and magnetic field reinforced enzymolysis is used twice; fresh jujubes are selected, juice is squeezed from the selected fresh jujubes, and the fresh jujubes are high in water content and comfortable in mouth feel; pineapple juice is added, so that fragrance presenting substances are reinforced; pitaya juice is added, so that phytalbumin and anthocyan are reinforced; and the fresh jujube juice is merged with natural pigments of three kinds of fruits and vegetables, so that the jujube primary pulp is a green, healthy and nutritive beverage. After the fresh jujubes are made into the jujube juice, the jujube juice can be free from seasonal influence, so that the market period can be prolonged, and the added value of the fresh jujubes can be increased.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to beverage technology, in particular to a method for processing multi-flavor nutritional jujube puree. Background technique [0002] Jujube is rich in protein, fat, sugar, organic acid, carotene, thiamine, riboflavin, ascorbic acid, rich in 18 kinds of amino acids needed by the human body, and various trace elements such as calcium, phosphorus, iron and zinc; Its vitamin C content is 300-700mg / 100g, which is 100 times that of apples and 20 times that of citrus. It is commonly known as "natural vitamin pills"; Contains ketones, which have a good effect on softening blood vessels, prevent and treat heart disease, and high blood pressure; contain cyclic adenosine monophosphate, which has a curative effect on cancer. [0003] The storage time of fresh jujube is short, and it can only be stored for 3 to 5 days under normal temperature conditions. The traditional way of preservation of juju...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/72A23L2/84
CPCA23L2/04A23L2/72A23L2/84
Inventor 杨莉杰李喜宏张瑞杨维巧
Owner TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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