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Production method for preventing grease of sea buckthorn fruit beverage from floating

A production method and technology for sea buckthorn fruit are applied in the production field of preventing oil and fat of sea buckthorn fruit beverage from floating up, which can solve the problems of product appearance, color and luster quality, etc., and achieve the effects of uniform and stable product, retaining original flavor and improving embedding effect.

Pending Publication Date: 2022-06-28
SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional production process of seabuckthorn fruit juice, due to the existence of oil, the oil floating in the product will affect the appearance, color and quality of the product, which has become a key problem in the production technology of the product.

Method used

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  • Production method for preventing grease of sea buckthorn fruit beverage from floating
  • Production method for preventing grease of sea buckthorn fruit beverage from floating

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Step 1, preparation of original sea buckthorn juice: select 1000kg of original sea buckthorn fruit, generally adopt the method of quick-freezing and de-fruiting after pruning the branches, store the picked sea buckthorn fruit in a freezer below -18°C, and wash the frozen original sea buckthorn fruit by washing. The fruit machine is thawed and cleaned, and the sea buckthorn fruit is thawed for 10-15s by hot water at about 80°C, and the sea buckthorn fruit is cleaned by bubbling, spraying, etc. The impurities such as branches and leaves are separated, and the thawed and cleaned sea buckthorn fruit directly enters the beater through the chain conveyor, and at the same time, the same amount of pure water is added for beating. The diameter of the beater screen is 0.6-0.8mm. Seeds to obtain sea buckthorn juice, add 0.7kg mesophilic α-amylase (8000u / g), 0.6kg pectinase (10000u / g), carry out enzymatic hydrolysis, enzymatic hydrolysis temperature 55 ℃, after stirring for 2h, heat...

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Abstract

The invention relates to the technical field of deep processing of agricultural products, in particular to a production method for preventing grease of a hippophae rhamnoides fruit beverage from floating, which comprises the following steps: centrifugally separating raw hippophae rhamnoides fruit juice into a heavy liquid and a light liquid rich in hippophae rhamnoides fruit oil, adding sucrose fatty acid ester and octenyl succinic acid curdlan ester into the light liquid, shearing, emulsifying and homogenizing to obtain the hippophae rhamnoides fruit beverage. And mixing the light liquid with the heavy liquid, adding auxiliary materials, and finally filling. The original taste and flavor and rich nutritional ingredients of the product are reserved to the maximum extent, the product is uniform and stable, and the phenomenon that grease floats upwards is avoided.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a production method for preventing the oil of sea buckthorn fruit beverage from floating up. Background technique [0002] Seabuckthorn fruit is rich in nutrients. According to the determination, the fruit contains a variety of vitamins, fatty acids, trace elements, linolein, seabuckthorn flavonoids, superoxide and other active substances and various amino acids required by the human body, including 6 kinds of fat-soluble vitamins and fatty acids. 22 species, etc., the oil content of most sea buckthorn varieties is between 1.7% and 6.6%, these are water-insoluble substances, collectively referred to as sea buckthorn oil. Sea buckthorn oil is the essence of sea buckthorn. Medical clinical shows that sea buckthorn oil can reduce hyperlipidemia, soften blood vessels, reduce low-density lipoprotein, increase high-density lipoprotein, and clear blood v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52B01D17/02
CPCA23L2/02A23L2/52B01D17/0217A23V2002/00A23V2300/26A23V2250/5086
Inventor 冀利兰文忠孙曙光张新明苏理贺晓芳
Owner SHANDONG FOOD & FERMENT IND RES & DESIGN INST
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