Mulberry, Chinese wolfberry fruit and Chinese date fruit juice and processing technology thereof

Abstract

The invention discloses a mulberry, Chinese wolfberry and jujube juice and a processing technology thereof, the mulberry, Chinese wolfberry and jujube juice is composed of dried mulberry, dried Chinese wolfberry, mulberry puree, concentrated purple carrot juice and concentrated jujube juice which serve as flavor components, white granulated sugar and high fructose corn syrup which serve as sweet components, and citric acid which serves as an acidity adjusting component, the citric acid is used for inhibiting the color change of the fruit juice caused by anthocyanin degradation, and the mulberry, Chinese wolfberry and jujube fruit juice is prepared from the following raw materials in percentage by mass: 3% of dried mulberries, 2%-3% of dried Chinese wolfberry, 10% of mulberry puree, 0.05% of purple carrot concentrated juice, 2% of jujube concentrated juice, 3% of white granulated sugar, 2% of high fructose corn syrup, 0.15% of citric acid and the balance of purified water. The processing technology is simple, convenient, low in energy consumption and very suitable for industrial production, the storage life of the fruit juice can be guaranteed even if preservatives and preservatives are not added into the fruit juice, the fruit juice is fresh, cool and chewy and has multiple effects, the fruit fragrance of the fused fruit juice is improved, meanwhile, the purposes of improving the taste and adding nutrients are achieved, and the modern life requirements are met.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of beverage food processing, in particular to mulberry, medlar and jujube juice and a processing technology thereof. BACKGROUND

[0002] The fruit juice is produced by crushing and pulping fruits as raw materials, then separating the fruit pulp from the juice by pressing the crushed pulp.

[0003] With the development of the beverage industry, the improvement of people's living standards, the enhancement of consumer health awareness and the promotion of rich resource advantages, the Chinese fruit juice beverage market has developed rapidly. Fruit juice beverages, especially pure fruit juice, not only contain vitamins and trace elements necessary for the body, but also do not lose the original taste and mouthfeel of fruits. Therefore, fruit juice beverages are favored by consumers. However, in China with a large population, the annual per capita consumption of fruit juice is still less than 1 kg, which is only 1 / 10 of the world average level and 1 / 40 of the average level in developed countries. If the world average per capita consumption of fruit juice beverages is 7 kg, the market capacity of Chinese fruit juice beverages should be 9.1 million tons, which indicates that fruit juice beverages still have great development space in China.

[0004] In China, the most common fruit juice beverage on the market is fresh orange juice, followed by carrot juice, apple juice and mango juice. The types are few and the selection is small. Mulberry, medlar and jujube juice is not available, which cannot meet the needs of many consumers. Mulberry and medlar can improve eyesight and relieve eye fatigue and dryness. They are especially suitable for people with insufficient liver and kidney yin and blood, teenagers with white hair, people with post-illness, weakness, and habitual constipation. However, mulberry and medlar are soft and not resistant to storage. They will release juice after two hours, which greatly affects their taste and use effect, limiting their further promotion in the field of food consumption in China. Moreover, the existing preparation method of mulberry or medlar juice is complex, and the prepared juice generally tastes bad.

[0005] Therefore, it is urgent for researchers in the field of beverage processing to develop a mulberry, medlar and jujube juice with a simple processing technology to meet market demand. SUMMARY

[0006] The technical problem to be solved by the present application is to provide a mulberry, medlar and jujube juice with simple preparation, unique taste, safety and deliciousness, and a processing technology thereof.

[0007] To solve the above technical problems, the technical scheme of the present application is as follows:

[0008] Mulberry, medlar and jujube juice and its processing technology, the mulberry, medlar and jujube juice is composed of mulberry dry, medlar dry, mulberry original pulp, purple carrot concentrated juice, jujube concentrated juice of flavor ingredients, and white sand sugar, fructose syrup and acidity adjusting component of citric acid of sweetening ingredients, wherein the citric acid is used to inhibit the change of juice color caused by anthocyanin degradation, the mulberry, medlar and jujube juice raw materials are as follows in percentage by mass: the mulberry dry 3%, the medlar dry 2%-3%, the mulberry original pulp 10%, the purple carrot concentrated juice 0.05%, the jujube concentrated juice 2%, the white sand sugar 3%, the fructose syrup 2%, the citric acid 0.15%, and the pure water is added to 100%, the processing technology of the mulberry, medlar and jujube juice specifically includes the following steps:

[0009] S1: extraction, a proper amount of hot water is added to the first sugar dissolving tank, the temperature of the hot water is 93-95 DEG C, the amount of the hot water is 15 times of the mulberry dry, all of the mulberry dry and the medlar dry are respectively put in, the heat preservation extraction is started, the extraction time is 50 minutes, then the residue is removed through 300 mesh filtration, and the extraction obtains a liquid A;

[0010] S2: primary sugar dissolving, according to the formula proportion, a proper amount of hot water is added to the second sugar dissolving tank, the temperature of the hot water is 80-85 DEG C, the white sand sugar, the fructose syrup and the citric acid are respectively put in, stirring is carried out until complete dissolution, then 200 mesh filtration is carried out, and the extraction obtains a liquid B;

[0011] S3: secondary sugar dissolving, according to the formula proportion, a proper amount of hot water is added to the third sugar dissolving tank, all of the mulberry original pulp is put in, stirring is carried out until dissolution, 300 mesh filtration is carried out, and the extraction obtains a liquid C;

[0012] S4: tertiary sugar dissolving, according to the formula proportion, a proper amount of hot water is added to the fourth sugar dissolving tank, the temperature of the hot water is 50-60 DEG C, the purple carrot concentrated juice and the jujube concentrated juice are respectively put in, and stirring is carried out until complete dissolution, then 200 mesh filtration is carried out, and the extraction obtains a liquid D;

[0013] S5: batching, the liquid A, the liquid B, the liquid C and the liquid D are respectively added to a batching tank, water is added to constant volume to 1000L, stirring is carried out for 15 minutes until uniform dissolution and dispersion, and a liquid E is obtained;

[0014] S6: degassing, the prepared liquid E is subjected to homogenization treatment and then degassing;

[0015] S7: sterilization and canning, after the degassing of the liquid E is completed, the liquid E is subjected to ultra-high temperature instantaneous sterilization, the sterilization temperature is 120 DEG C, the sterilization time is 20 seconds, and the liquid E is cooled to 90-95 DEG C, then hot canning is carried out, finally, the liquid E is subjected to tank overturning sterilization, and the cooled product juice is obtained.

[0016] Preferably, the dried mulberry and dried medlar are selected from fresh, 85-90% ripe mulberry and medlar, dried in the sun, and then cleaned, removed of impurities, and drained.

[0017] Preferably, the liquid E prepared in step S6 is homogenized twice at 20-25 MPa before sterilization.

[0018] Preferably, the degassing pressure in step S6 is 0.085 MPa, and the temperature is 40 DEG C.

[0019] Preferably, the sweetening ingredient is at least two of white granulated sugar and high fructose corn syrup.

[0020] Preferably, the mulberry pulp is prepared by removing rotten, diseased, and insect-damaged fruits, fruit stems, and calyx leaves from ripe mulberry fruits, mechanically crushing the fruits, adding polyethyleneimine-modified Fe3O4 nanoparticles to fix pectinase, adjusting the pH of the fruit pulp to 4.8+ / -0.1 using citric acid, and adjusting the color to purple, and then reacting in a constant temperature environment.

[0021] The present application has the following advantages:

[0022] The present application can reduce the rotting loss of mulberry and medlar fruits, and can be produced in a single season and processed in multiple seasons. The present application combines the nutritional components of mulberry, medlar, and jujube, and has the effects of soothing the nerves, regulating blood pressure, inhibiting the increase of blood sugar, maintaining the function of human organs, and regulating metabolism. The fruit juice retains its natural fresh taste, color, and health benefits, and has an acidic and sweet taste, which is suitable for all types of people. The mulberry, medlar, and jujube fruit juice processing technology of the present application is simple, low in energy consumption, and very suitable for industrial production, effectively solving the problem of juice browning. In addition, the use of ultra-high temperature instantaneous sterilization in the entire processing process basically eliminates bacteria in the juice, ensuring its shelf life. Therefore, even without the addition of preservatives and fresh-keeping agents, the shelf life of the fruit juice can be guaranteed. The mulberry, medlar, and jujube fruit juice prepared by the present application is refreshing, low in sweetness, high in fruit juice, and low in calories, and has multiple functions. The blended fruit juice enhances its fruit aroma, improves its taste, and meets the needs of modern life. BRIEF DESCRIPTION OF DRAWINGS

[0023] Figure 1 The flowchart of the mulberry, medlar, and jujube fruit juice and its processing technology of the present application. DETAILED DESCRIPTION

[0024] The specific embodiments of the present application are further described below with reference to the drawings. It should be noted that the description of these embodiments is intended for the purpose of aiding in an understanding of the present application and is not intended to be limiting of the present application. Moreover, the technical features involved in the various embodiments of the present application described below can be combined with each other as long as there is no conflict.

[0025] As Figure 1 shown, a mulberry and medlar juice and a processing technology thereof, the mulberry and medlar juice is composed of mulberry dry, medlar dry, mulberry original pulp, purple carrot concentrated juice, jujube concentrated juice as flavor ingredients, white sugar, high fructose corn syrup and citric acid as sweetening ingredients and acidity adjusting ingredients, wherein the citric acid is used to inhibit the change of the color of the juice caused by anthocyanin degradation, the raw materials of the mulberry and medlar juice are as follows in percentage by mass: the mulberry dry 3%, the medlar dry 2%-3%, the mulberry original pulp 10%, the purple carrot concentrated juice 0.05%, the jujube concentrated juice 2%, the white sugar 3%, the high fructose corn syrup 2%, the citric acid 0.15%, and pure water is added to make up to 100%, and the processing technology of the mulberry and medlar juice specifically includes the following steps:

[0026] S1: extraction, a proper amount of hot water is added to a first sugar dissolving tank, the temperature of the hot water is 93-95℃, the amount of the hot water is 15 times of the mulberry dry, all of the mulberry dry and the medlar dry are respectively put in, the heat preservation extraction is started, the extraction time is 50 minutes, then the residue is removed through 300 mesh filtration, and the extraction obtains a liquid A;

[0027] S2: primary sugar dissolving, according to the formula proportion, a proper amount of hot water is added to a second sugar dissolving tank, the temperature of the hot water is 80-85℃, the white sugar, the high fructose corn syrup and the citric acid are respectively put in, stirring is performed until complete dissolution, then 200 mesh filtration is performed, and the extraction obtains a liquid B;

[0028] S3: secondary sugar dissolving, according to the formula proportion, a proper amount of hot water is added to a third sugar dissolving tank, then all of the mulberry original pulp is put in, stirring is performed until dissolution, 300 mesh filtration is performed, and the extraction obtains a liquid C;

[0029] S4: tertiary sugar dissolving, according to the formula proportion, a proper amount of hot water is added to a fourth sugar dissolving tank, the temperature of the hot water is 50-60℃, the purple carrot concentrated juice and the jujube concentrated juice are respectively put in, and stirring is performed until complete dissolution, then 200 mesh filtration is performed, and the extraction obtains a liquid D;

[0030] S5: batching, the liquid A, the liquid B, the liquid C and the liquid D are respectively added to a batching tank, then water is added to make up to 1000L, stirring is performed for 15 minutes until uniform dissolution and dispersion, and a liquid E is obtained;

[0031] S6: degassing, the prepared liquid E is subjected to homogenization treatment and then degassing;

[0032] S7: sterilization and canning, after degassing of the liquid E, the liquid E is subjected to ultra-high temperature instantaneous sterilization, the sterilization temperature is 120 DEG C, the sterilization time is 20 seconds, and then cooled to 90-95 DEG C, then hot canning, finally inverted tank sterilization, cooling to obtain finished juice.

[0033] Specifically, in the embodiment, the fatty acids in mulberry have the effects of decomposing fat, reducing blood lipids and preventing blood vessel sclerosis, mulberry contains hair blackening agent, which can make hair black and shiny, mulberry has the effects of improving skin, including scalp blood supply, nourishing skin, making skin white and tender, and black hair, and delaying aging, mulberry has the effect of promoting immunity and can prevent and resist cancer, mulberry is good for liver and kidney, and can nourish yin and blood, produce saliva and moisten dryness, and is suitable for symptoms such as liver and kidney yin and blood deficiency, and dryness of the intestines, and can improve eyesight and relieve eye fatigue and dryness.

[0034] Medicinal materials and tonics, Chinese medicine has long been "gouqi health" said. "Materia Medica" records: "gouqi, kidney and liver, … … eyesight, and can make people live longer." Gouqi fruit is intermittent maturity, generally on the production of fruit maturity will be divided into: spring fruit gouqi, summer fruit gouqi and autumn fruit gouqi. From June to early July, the fruit of the old eye branch is spring fruit gouqi; the fruit from the spring branch in early July to August is summer fruit; the fruit matured from September to October is autumn fruit. It has the effects of tonifying deficiency and essence, clearing heat and thirst, nourishing liver and eyesight, and delaying aging, etc. Gouqi not only contains rich nutrients such as protein, amino acid, vitamin, and trace element, but also contains active substances such as flavonoids, terpenoids, and alkaloids, and has high nutritional and health care effects. Modern medical research proves that gouqi has sixteen functions such as immune regulation, antioxidant, anti-aging, anti-tumor, anti-fatigue, blood lipid reduction, blood sugar reduction, blood pressure reduction, kidney tonification, liver protection, eyesight improvement, skin nourishment, brain health, detoxification, reproductive system protection, and radiation damage resistance.

[0035] Specifically, in the embodiment, the packaged fresh finished juice is stored at a low temperature of 2-7 DEG C, and the shelf life is 45 days.

[0036] In the preferred embodiment of the present application, the dried mulberries and dried medlar are selected from fresh, 85-90% overripe mulberry fruits and medlar fruits, dried by sunning, and then cleaned, removed of impurities, and drained for standby.

[0037] In the preferred embodiment of the present application, the prepared liquid E in step S6 is homogenized twice under the condition of 20-25 MPa before sterilization.

[0038] Specifically, in the embodiment, the prepared liquid E is subjected to homogenization by using a homogenizer, the homogenization pressure is 25 MPa, and the temperature is 60 DEG C, and then degassing is performed, the degassing pressure is 0.085 MPa, and the temperature is 40 DEG C.

[0039] Specifically, in the present embodiment, the ultra-high temperature instant sterilization and instant cooling technology of the present application is used, the instant sterilization temperature is 120 DEG C, the time is 20 seconds, the material is instantaneously cooled by ice water, and cooled to 90-95 DEG C, and then hot filling is performed, so that the original flavor and color of the juice are maintained, and the shelf life of the juice is extended.

[0040] In the preferred embodiment of the present application, the degassing pressure in step S6 is 0.085 MPa, and the temperature is 40 DEG C.

[0041] In the preferred embodiment of the present application, the sweetening ingredient is at least two of white granulated sugar and fructose syrup, and the white granulated sugar and fructose syrup are dissolved and diluted with water, and filtered.

[0042] Specifically, in the present embodiment, the sweetening ingredient is preferably white granulated sugar and fructose syrup, and is added according to the formula.

[0043] In the preferred embodiment of the present application, the mulberry raw pulp is obtained by mechanically crushing and pulping mature mulberry fruits after removing rotten fruits, diseased and insect-damaged fruits, fruit stems and leaves, and then adding polyethyleneimine-modified Fe3O4 nanoparticles to fix pectinase, and then adjusting the pH value of the pulp to 4.8±0.1 using citric acid and the color to purple, and reacting in a constant temperature environment.

[0044] Specifically, in the present embodiment, the production process of the mulberry raw pulp is a prior art, and the mulberry raw pulp in the present product is a finished product, therefore, the production process of the mulberry raw pulp is not described in detail here.

[0045] In the preferred embodiment of the present application, a stabilizer is further included, the stabilizer is an antioxidant or a preservative, the antioxidant is sodium erythorbate, and the preservative is potassium sorbate, and the stabilizer is used to improve the stability of the mulberry, medlar and Chinese date juice.

[0046] Specifically, in the present embodiment, the addition of the stabilizer can better maintain the stability of the mulberry, medlar and Chinese date juice, and the stabilizer can be used according to the specific requirements of customers or products.

[0047] The present application utilizes the color difference of fruits of different maturity, selects high-quality dried mulberries and dried medlars, improves the traditional process, applies the advanced production process of ultra-high temperature instant sterilization and instant cooling, establishes a unique, advanced and practical processing technology system of mulberry, medlar and Chinese date juice, further improves the utilization rate of raw materials, does not need to add pigments and preservatives, improves the taste of the mulberry, medlar and Chinese date juice by using the all-natural juice formula, maintains the natural, fresh nutrients and refreshing, pleasant color of the mulberry, medlar and Chinese date, extends the shelf life of the juice, and more greatly meets the needs of consumers for nutrition, health, greenness and safety, effectively promotes the development of the mulberry, medlar and Chinese date industry, and forms a characteristic pillar industry.

[0048] In the description of the present application, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer" and the like indicate the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation on the present application. In addition, the terms "first", "second", "third" are only for the purpose of description, and cannot be understood as indicating or implying relative importance.

[0049] In the description of the present application, it should be noted that unless otherwise explicitly specified and limited, the terms "mounting", "connecting", "connecting" should be understood broadly, for example, it can be fixedly connected, or it can be detachably connected, or integrally connected; it can be mechanically connected, or it can be electrically connected; it can be directly connected, or it can be indirectly connected through an intermediate medium; it can be the communication inside two elements. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0050] The embodiments of the present application are described in detail above in combination with the drawings, but the present application is not limited to the described embodiments. For those skilled in the art, various changes, modifications, replacements and variations of these embodiments can be made without departing from the principles and spirits of the present application, and still fall within the protection scope of the present application.

Claims

1. A mulberry, Chinese wolfberry and Chinese date juice and a processing method thereof, the mulberry, Chinese wolfberry and Chinese date juice being composed of mulberry dry, Chinese wolfberry dry, mulberry raw juice, purple carrot concentrated juice, Chinese date concentrated juice as flavoring ingredients, white sugar, fructose syrup and citric acid as sweetening and acidity adjusting ingredients, wherein, The citric acid is used for inhibiting the change of juice color caused by anthocyanin degradation, and the mulberry and medlar juice raw material is characterized by containing 3% of mulberry dry, 2%-3% of medlar dry, 10% of mulberry original pulp, 0.05% of purple carrot concentrated juice, 2% of jujube concentrated juice, 3% of white sand sugar, 2% of fructose syrup, 0.15% of citric acid, and pure water to make up to 100%. S1: extraction, a proper amount of hot water is added into a first sugar dissolving tank, the temperature of the hot water is 93-95 DEG C, the amount of the hot water is 15 times of the mulberry dry, all of the mulberry dry and medlar dry are respectively put in, and the temperature is kept, the extraction time is 50 minutes, then the residue is removed through 300 mesh filtration, and the extraction is carried out to obtain a liquid A; S2: primary sugar dissolving, according to the formula, a proper amount of hot water is added into a second sugar dissolving tank, the temperature of the hot water is 80-85 DEG C, white sand sugar, fructose syrup and citric acid are respectively put in, stirring is carried out until complete dissolution, then 200 mesh filtration is carried out, and the extraction is carried out to obtain a liquid B; S3: secondary sugar dissolving, according to the formula, a proper amount of hot water is added into a third sugar dissolving tank, all of the mulberry original pulp is put in, stirring is carried out until dissolution, 300 mesh filtration is carried out, and the extraction is carried out to obtain a liquid C; S4: tertiary sugar dissolving, according to the formula, a proper amount of hot water is added into a fourth sugar dissolving tank, the temperature of the hot water is 50-60 DEG C, the purple carrot concentrated juice and jujube concentrated juice are respectively put in, and stirring is carried out until complete dissolution, then 200 mesh filtration is carried out, and the extraction is carried out to obtain a liquid D; S5: batching, the liquid A, liquid B, liquid C and liquid D are respectively added into a batching tank, water is added to make up to 1000L, stirring is carried out for 15 minutes until uniform dissolution and dispersion, and a liquid E is obtained; S6: degassing, the prepared liquid E is subjected to homogenization treatment and degassing; S7: sterilization and canning, after the degassing of the liquid E is completed, the liquid E is subjected to ultra-high temperature instantaneous sterilization, the sterilization temperature is 120 DEG C, the sterilization time is 20 seconds, the liquid E is cooled to 90-95 DEG C, then hot canning is carried out, finally, the liquid E is subjected to tank overturning sterilization, and the cooled product juice is obtained.

2. The mulberry, Chinese wolfberry and date juice and its processing technique as claimed in claim 1, wherein, The mulberry dry and medlar dry are selected from fresh and 85-90% of more than 90% mature mulberry fruits and medlar fruits, and are subjected to cleaning, impurity removal and draining.

3. The mulberry, Chinese wolfberry and date juice and its processing technique as claimed in claim 1, wherein, The prepared liquid E in step S6 is subjected to homogenization twice under the condition of 20-25 MP.

4. The mulberry, Chinese wolfberry and Indian date juice and its processing technique as claimed in claim 1, wherein, The degassing pressure in step S6 is 0.085 MPa, and the temperature is 40 DEG C.

5. The mulberry, Chinese wolfberry and Indian raisin juice and its processing technique as claimed in claim 1, wherein, The sweet components are at least two kinds of white sand sugar and fructose syrup.

6. The mulberry, Chinese wolfberry and Indian raisin juice and its processing technique as claimed in claim 1, wherein, The mulberry original pulp is prepared by removing rotten fruits, pest fruits, fruit stems and calyx leaves from mature mulberry fruits, mechanically crushing and beating the fruits, adding polyethyleneimine modified Fe3O4 nanoparticles to fix pectinase, adjusting the pH of the fruit pulp to 4.8±0.1 by adding citric acid, and adjusting the color to purple, and then performing reaction in a constant temperature environment.

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