Processing method of fermented hippophae rhamnoides fruit juice

A seabuckthorn juice and processing method technology, which is applied in ultra-high pressure food processing, yeast-containing food ingredients, food science and other directions, can solve the problems of excessive use of additives, sour taste, not in line with the development concept of healthy diet, etc. flavor effect

Inactive Publication Date: 2019-03-08
华池县甘农生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although seabuckthorn raw juice is rich in nutrition, its taste is sour and astringent, and its taste is poor
For this reason, most seabuckthorn beverages on the market are made by diluting the original juice with water and adding a large amount of sugar or other flavoring agents, which greatly reduces its nutritional value and uses a lot of additives, which is not in line with the development concept of a healthy diet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] S1. Destemming fresh seabuckthorn, removing rotten and diseased fruits, washing, draining, and crushing, adding an appropriate amount of pectinase at a ratio of 55 mg / L for impregnation, sterilizing at 120°C for 3 seconds, adding an appropriate amount of glucose to improve Sugar content to 260g / L based on seabuckthorn juice;

[0018] S2. Add 150 mg / L of active dry yeast suitable for low-temperature growth to the juice, add 50 mg / L of sulfur dioxide, and carry out slow fermentation at a temperature range of 3 to 10°C. The fermentation time is 20 days, and then carry out malic acid-lactic acid fermentation. Fermentation at a temperature range of 20-30°C for 7 days;

[0019] S3, add 3g / LCaCO to fruit juice 3 or KHCO 3 Perform acid reduction treatment to make the total acid of seabuckthorn juice less than 7g / L;

[0020] S4. After filtering the acid-reduced seabuckthorn juice, pour it into the instantaneous ultra-high pressure feeding port for instantaneous high-pressure ...

Embodiment 2

[0022] S1. Destemming fresh seabuckthorn, removing rotten and diseased fruits, washing, draining, and crushing, adding an appropriate amount of pectinase at a ratio of 70 mg / L for impregnation, sterilizing at 130°C for 2 seconds, adding an appropriate amount of glucose to improve Sugar content to 250g / L based on seabuckthorn juice;

[0023] S2. Add 130mg / L of active dry yeast suitable for low temperature growth to the fruit juice, add 45mg / L of sulfur dioxide, and carry out slow fermentation in the temperature range of 3-10°C. The fermentation time is 15 days, and then carry out malic acid-lactic acid fermentation. Fermentation at a temperature range of 20-30°C for 5 days;

[0024] S3, add 2g / LCaCO to fruit juice 3 or KHCO 3 Perform acid reduction treatment to make the total acid of seabuckthorn juice less than 7g / L;

[0025] S4. After filtering the acid-reduced seabuckthorn juice, pour it into the instantaneous ultra-high pressure feeding port for instantaneous high-pressu...

Embodiment 3

[0027] S1. Destemming fresh seabuckthorn, removing rotten and diseased fruits, washing, draining, and crushing, adding an appropriate amount of pectinase at a ratio of 80mg / L for impregnation, sterilizing at 110°C for 5 seconds, adding an appropriate amount of glucose to improve Sugar content to 270g / L based on seabuckthorn juice;

[0028] S2. Add 170 mg / L of active dry yeast suitable for low-temperature growth to the fruit juice, add 55 mg / L of sulfur dioxide, and carry out slow fermentation at a temperature range of 3 to 10°C. The fermentation time is 25 days, and then carry out malic acid-lactic acid fermentation. Fermentation at a temperature range of 20-30°C for 10 days;

[0029] S3, add 4g / LCaCO to fruit juice 3 or KHCO 3 Perform acid reduction treatment to make the total acid of seabuckthorn juice less than 7g / L;

[0030] S4. After filtering the acid-reduced seabuckthorn juice, pour it into the instantaneous ultra-high pressure feeding port for instantaneous high-pre...

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PUM

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Abstract

The invention relates to a processing method of fermented hippophae rhamnoides fruit juice. The processing method comprises the following steps of pretreating hippophae rhamnoides fruit raw materials,performing crushing, performing macerating treatment with pectinase, performing ultra-high temperature sterilization, adding an appropriate amount of glucose for increasing the sugar degree, then performing long-time fermentation for 25-40 days, reducing acidity, performing filtration, performing ultra-high pressure instantaneous treatment, and finally obtaining the fermented hippophae rhamnoidesfruit juice. According to the processing method disclosed by the invention, the hippophae rhamnoides fruits are subjected to enzymolysis, after sugariness is adjusted, active dry yeast fermentation is performed for the first time, and malic acid-lactic acid fermentation treatment is performed for the second time, so that the mouth feel and the flavor of the hippophae rhamnoides fruit juice are significantly improved.

Description

technical field [0001] The invention relates to a production process of seabuckthorn juice, in particular to a processing method of fermented seabuckthorn juice. Background technique [0002] In recent years, the medicinal value of seabuckthorn has attracted more and more attention at home and abroad. Seabuckthorn fruit is rich in Vc and carotene. Its Vc content is 2-8 times higher than that of kiwi, 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 biologically active substances , essential amino acids and trace elements. Now many scholars have found that seabuckthorn has many functions such as anti-oxidation, antibacterial, anti-cardiovascular disease, anti-aging, anti-radiation, anti-tumor, and immune enhancement. [0003] Although seabuckthorn raw juice is rich in nutrition, its taste is sour and astringent, and its taste is poor. For this reason, most seabucktho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84
CPCA23L2/382A23L2/84A23V2002/00A23V2250/61A23V2250/76A23V2300/46
Inventor 黄九龙
Owner 华池县甘农生物科技有限公司
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