Preparation method of hippophae rhamnoides fruit clear juice

A technology for clearing juice and seabuckthorn, which is applied in climate change adaptation, food science, etc., can solve the problem of high cost, achieve the effects of increased light transmittance, shortened time and cost, and outstanding fragrance

Active Publication Date: 2019-02-15
ZHONGBEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method itself uses complex enzymes to clarify the juice, and its cost is relatively high

Method used

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  • Preparation method of hippophae rhamnoides fruit clear juice

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Effect test

Embodiment 1

[0043] The preparation of embodiment 1 seabuckthorn clear juice

[0044] 1) Seabuckthorn fruit 10kg, washed, beaten, filtered through a 30-mesh filter, the filtrate was degreased by a disc centrifuge to obtain seabuckthorn defatted juice, frozen at -18°C for 2 days, and naturally thawed at room temperature at 25°C to obtain seabuckthorn frozen-thawed juice, Seabuckthorn The frozen-thawed juice was centrifuged at 6000g for 15 minutes, and the supernatant was taken to obtain the supernatant of the frozen-thawed juice, which was set aside;

[0045] 2) Strain preparation Lactic acid bacteria were cultured with MRS medium at 39°C for 12 hours, harvested by centrifugation, and the number of viable bacteria was adjusted to 10 with sterilized normal saline. 8 CFU / ml, spare.

[0046] 3) Inoculate 0.2kg (mass percentage 2%) of lactic acid bacteria liquid with seabuckthorn fruit juice after freezing and thawing, and ferment at 37°C for 4 hours, obvious stratification occurs, the upper l...

Embodiment 2

[0051] The preparation of embodiment 2 seabuckthorn clear juice

[0052] 1) Seabuckthorn fruit 10kg, washed, beaten, filtered through a 20-mesh filter, the filtrate was degreased by a disc centrifuge to obtain seabuckthorn defatted juice, frozen at -18°C for 2 months, and naturally thawed at room temperature to obtain seabuckthorn frozen-thawed juice, seabuckthorn frozen The thawed juice was centrifuged at 7000g for 10 minutes, and the supernatant was taken to obtain the supernatant of the frozen-thawed juice, which was set aside;

[0053] 2) Strain preparation Lactic acid bacteria were cultured with MRS medium at 39°C for 12 hours, harvested by centrifugation, and the number of viable bacteria was adjusted to 10 with sterilized normal saline. 8 CFU / ml, spare. Yeast was cultured in YPD medium at 28°C for 24 hours, harvested by centrifugation, and the number of viable bacteria was adjusted to 10 with sterilized physiological saline. 7 CFU / ml, standby; Rhizopus bacterium powde...

Embodiment 3

[0060] The preparation of embodiment 3 seabuckthorn clear juice

[0061] 1) Seabuckthorn pretreatment: Seabuckthorn fruits are cleaned, beaten, filtered through a 25-mesh filter cloth, and centrifuged with a butterfly centrifuge. After centrifugation, the fat content is lower than 0.2%, and stored at -10°C for 10 days. Seabuckthorn frozen-thawed juice was obtained by natural thawing at 25°C, and the frozen-thawed seabuckthorn juice was centrifuged at 6000g for 5min, and the supernatant was taken for later use;

[0062] 2) The supernatant in step (1) was inoculated with probiotics at a ratio of 5% (mass percentage) of the inoculum, left to ferment at 40°C for 6 hours, until obvious stratification appeared, and separated into two layers of supernatant and precipitate, The sour taste is enhanced, and other flavors have no peculiar smell, and light fruit juice is obtained;

[0063] Wherein, the probiotic agent is composed of lactic acid bacteria mixed with yeast and rhizopus acco...

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Abstract

The invention discloses a preparation method of hippophae rhamnoides fruit clear juice, and belongs to the technical field of deep processing of agricultural and sideline products. The preparation method of hippophae rhamnoides fruit clear juice is specially provided for solving the problems that the cost is high, and effective components and flavor substances of hippophae rhamnoides fruits are easy to lose in the preparation course in a present clarifying technology. Fruit juice is freeze-thawed, fermentation is performed with mixed bacteria, and two-stage flocculation effects of a flocculantare utilized, so that the hippophae rhamnoides fruit clear juice having high clarity and high transparence is obtained. The flavor substances and the nutrient substances of the hippophae rhamnoides fruit clear juice can be effectively reserved, various physiological active substances are maintained to the largest extent, and besides, the preparation cost is significantly reduced.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural and sideline products, and in particular relates to a preparation method of clear seabuckthorn juice. Background technique [0002] Seabuckthorn, a sand-fixing plant, is a miraculous species. In my country, they grow in alpine regions including Inner Mongolia. Seabuckthorn fruit / juice has good physiological effects. [0003] The content of suspended matter and pectin in seabuckthorn juice is much higher than that of other fruit juices, and the ingredients are complex, and each ingredient has a unique combination, which makes the processing characteristics and processes of seabuckthorn products and other berries quite different. [0004] At present, the production of clear seabuckthorn juice in my country is based on the original sedimentation method, that is, the original seabuckthorn juice is placed in a large pond for natural precipitation. After one month, the oil in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/70A23L2/82A23L2/46
CPCA23L2/382A23L2/46A23L2/70A23L2/82Y02A40/90
Inventor 郭建峰王芳王海宾高莉史楠郝冠华陈海银史彬星郭丽晓
Owner ZHONGBEI UNIV
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