Processing method of multi-nutrient concentrated haw juice

Abstract

The invention relates to a processing method of multi-nutrient concentrated haw juice. The processing method comprises the following steps: (1) selecting haws; (2) cleaning and sterilizing; (3) pulping; (4) adopting a microwave-adsorption resin-cooperated ultrafiltration technology; (5) concentrating and blending; (6) homogenizing: homogenizing the haw juice through a homogenizer; (7) bottling and sealing: bottling the homogenized juice, and immediately sealing after bottling; and (8) sterilizing and cooling: pasteurizing for 45 minutes, and then cooling in sections to obtain the multi-nutrient concentrated haw juice. The invention aims to solve the problems that in the cleaning process of raw materials, hidden microorganisms in haw raw materials cannot be effectively cleaned, the microorganisms can generate toxic metabolites, pulp after pulping has a slight bitter taste, and the utilization rate of flavonoid substances (functional factors) is low in the processing process of haw juice, an ozone nano-water mixed sterilization technology, the microwave-adsorption resin-cooperated ultrafiltration technology, a rutin modification technology and the like are adopted, and contributions are made to a haw juice making technology.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a processing method of multi-nutrient concentrated hawthorn juice. Background technique [0002] At present, there are many hawthorn fermented products on the market, which not only maintain the original nutrients of hawthorn, but also have flavor substances, with good flavor and taste, and more importantly, they have high health value. [0003] At present, in the production process of hawthorn concentrated juice in the fruit juice field and in the produced products, there is contamination of patulin in the juice, the juice after beating will have a slightly bitter taste, and during the processing of hawthorn juice, flavonoids Problems such as low utilization rate of substances (functional factors) and components. [0004] The main reasons for the above problems are: [0005] ①The fruit jaw of hawthorn is easy to breed bacteria, and due to the special structure of the fruit jaw, i...

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Problems solved by technology

[0005] ①The fruit jaws of hawthorn are easy to breed bacteria, and due to the special structure of the fruit jaws, it is easy to hide microorganisms, and it is not easy to wash them off during cleaning. Patulin is a metabolite of microorganisms

[0007] ③ Rutin belongs to flavonoids, which is unstable in nature, poor in water solubility, and easy to combine with pepsin, so the half-life is short and the utilization rate is low

[0011] Problem: The patent only targets the dust of the hawthorn itself in the process of cleaning the hawthorn, and does not target the microorganisms of the hawthorn itself, which may cause microbial metabolites in the juice during subsequent processing

[0014] Problems: ①Adding honey to increase the sweetness of the drink to cover up the bitter taste of hawthorn juice, not only cannot remove the bitter taste; ②Secondary turbidity will appear during storage;

[0016] 3. In view of the low utilization rate of flavonoids (flavonoids in hawthorn are mainly rutin), there is a "Preparation Method of Hawthorn and Blackcurrant Composite Functional Beverage", patent number: ZL201210134984.3, date of authorization: 2013 April 03

[0017] Problems: ①Because flavonoids are easy to decompose, flavonoids are not protected during processing, resulting in the loss of flavonoids; ②Adding other flavored products to cover up the bitter taste of hawthorn juice cannot remove the bitter taste

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