Chinese wolfberry concentrated clear juice preparation method capable of increasing content of effective substances
By optimizing the enzymatic conditions and adopting ultrafiltration and low-temperature three-effect concentration processes, the problems of insufficient enzymatic dissection, insufficient impurity filtration and high-temperature decomposition in the traditional wolfberry juice concentrate process are solved, and the effective substance content and stability of the product are significantly improved. .
Patent Information
- Application Number
- CN202411830505.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-12
- Publication Date
- 2025-02-14
AI Technical Summary
Inadequate enzymatic decomposition in the traditional wolfberry juice concentrate process leads to the inability to maximize the release of effective substances, insufficient filtration of impurities leads to insufficient stability and clarity, and the absence of a three-effect concentration step in low temperature leads to high-temperature decomposition of beneficial substances.
Through multiple single-factor experiments, enzymatic lysis conditions were optimized, and pectin lyase was used for enzymatic lysis, combining ultrafiltration and low-temperature three-effect concentration processes, including primary treatment of raw materials, acid regulation, enzymatic lysis, enzyme decomposition, cooling primary filtration, centrifugation, Ultrafiltration and three-effect concentration.
It significantly improves the effective substance content in the concentrated clear juice of wolfberry, improves the stability and clarity of the product, avoids the high-temperature decomposition of effective substances, and ensures the maximum retention of nutrients.
Smart Images
Figure CN119423238A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of wolfberry processing, and in particular to a method for preparing wolfberry concentrated clear juice with increased content of effective substances. Background Art
[0002] Wolfberry is a plant widely used in traditional Chinese medicine and modern health food. It is highly favored for its rich nutrients and health benefits. In addition to being eaten directly, soaked in water, and added to food, wolfberry can also be extracted, processed and concentrated to obtain wolfberry juice or concentrate, which has a strong wolfberry flavor and rich nutrients. Wolfberry concentrated juice is rich in various nutrients, including: vitamins (such as vitamin C, vitamin A (β-carotene), vitamin E, etc.), minerals (such as iron, zinc, calcium, selenium, etc.), polysaccharides (wolfberry polysaccharide is an important bioactive ingredient with multiple biological activities) and amino acids.
[0003] The traditional wolfberry juice concentration process has the following three shortcomings:
[0004] 1. Insufficient exploration of enzymatic hydrolysis conditions leads to inadequate enzymatic hydrolysis: In the traditional method, the optimal enzymatic hydrolysis conditions have not been tested through multiple experiments, resulting in inadequate enzymatic hydrolysis, which makes it impossible to fully release the effective substances;
[0005] 2. No ultrafiltration step, unable to filter fine impurities and retain beneficial substances: Traditional methods only use coarse filtration, separation and other steps, unable to separate some fine impurities and retain beneficial substances, and at the same time, the clarity and stability are insufficient;
[0006] 3. The concentration did not adopt the low-temperature three-effect concentration process: Lycium barbarum polysaccharides and other substances in wolfberry are easily decomposed at high temperatures. The use of traditional concentration technology will cause the decomposition of effective substances and make it impossible to concentrate and enrich them. Summary of the invention
[0007] The object of the present invention is to provide a method for preparing wolfberry concentrated juice with increased content of effective substances, which solves the problems in the traditional method for preparing wolfberry concentrated juice, such as insufficient enzymatic hydrolysis leading to failure to maximize release of effective substances, insufficient stability and clarity due to insufficient impurity filtration, and lack of a low-temperature triple-effect concentration step leading to high-temperature decomposition and reduction of beneficial substances.
[0008] The present invention solves the above technical problems through the following technical solutions, and the specific production of the present invention includes the following steps:
[0009] S1. Initial processing of raw materials: screening the wolfberry dried fruits, washing and soaking the screened wolfberries, crushing and pulping the wolfberries after soaking, and preheating the pulp after the skin and residue are separated;
[0010] S2, acid adjustment: add 0.2-0.5% of vitamin C or 0.4-1.0% of sodium isovitrify C to mix the materials, measure the pH and record it, and continue to add vitamin C or sodium isovitrify C to adjust (addition amount 0.05%-0.20%);
[0011] S3, enzymatic hydrolysis: add 0.15%-0.30% pectin lyase to the acidified wolfberry slurry, control the enzymatic hydrolysis temperature at about 50-65°C, and the enzymatic hydrolysis time at 100-120min;
[0012] S4, enzyme inactivation: adjust the pasteurization temperature to above 85°C, so that the enzymatically hydrolyzed material can continue to pass through the pipeline to inactivate the enzyme;
[0013] S5, cooling and primary filtration: cooling the material after enzyme inactivation and putting it into a temporary storage tank for primary filtration;
[0014] S6, centrifugation: use a butterfly separator to centrifuge the coarsely filtered material to further remove the residual pomace in the material, and the centrifugal speed is 5500-7000r / min;
[0015] S7, ultrafiltration: ultrafiltration the separated material to obtain wolfberry juice;
[0016] S8, triple-effect concentration: The ultrafiltered wolfberry juice is concentrated and sent to a concentration tower with a vacuum pressure range of 0.60KPa-0.80KPa. The material is continuously concentrated in a single, double and triple cycle;
[0017] S9. Post-treatment of concentrated juice: The concentrated liquid is sterilized in a tube, and when the liquid temperature drops below 35°C, it enters the filling process.
[0018] Preferably, step S1 comprises the following steps:
[0019] Sa1, Raw material screening: remove impurities such as moldy, brown, worm-eaten fruit, sand, gravel, soil, straw, etc. in wolfberry dried fruit;
[0020] Sa2, Raw material cleaning: clean the dust and impurities attached to the surface of wolfberry, and pick out the remaining fruit leaves;
[0021] Sa3, soaking raw materials: After the wolfberry dried fruit is soaked in water and swells, it is crushed and pulped, and the wolfberry is soaked in pure water until the dried fruit is completely soaked;
[0022] Sa4, raw material beating: the soaked wolfberry dried fruit raw material is pulped to refine the wolfberry and separate the seeds and pulp;
[0023] Sa5, raw material preheating: the slurry after skin and residue separation is put into the minibus for preheating, and the material is put into the enzymatic hydrolysis tank for temporary storage.
[0024] Preferably, in the step Sa2, the wolfberry dried fruit is sent to the first-level tap water pool via a conveyor belt, tumbles up and down for 2 to 4 minutes under the action of waves, and moves forward to the first-level elevator under the thrust of surfing, passes through the grille to separate the water and wolfberry, and the wolfberry lifted from the first level falls into the softening pool, and is again washed by waves for 2 to 4 minutes and moved forward to the second level by surfing. The excess water in the second level pool is circulated into the first level pool to keep the water in the second level pool clean and hygienic, and four softened water spray cleanings are added to the second level elevator at a pressure of 3Mpa, so that the wolfberry fruit passing through the spray area can be fully cleaned of surface residues.
[0025] Preferably, in step Sa3, the soaking time of the dried wolfberry fruit is 2-4 hours.
[0026] Preferably, in step Sa4, the particle size of the slurry after pulping is 100-200 mesh.
[0027] Preferably, the material temperature in step S5 is maintained at 50°C-65°C.
[0028] Preferably, the S9 comprises the following steps:
[0029] Sb1. Sterilization: The concentrated liquid is sterilized by tube sterilization under the following sterilization conditions: temperature 80℃-90℃, time 25 minutes-30 minutes. This is a pre-sterilization for the subsequent tube sterilization. While ensuring the sterilization effect, the biologically active substances in wolfberry with the effect of enhancing immunity are retained to the greatest extent.
[0030] Sb2. Filling: When the temperature drops below 35°C, the material enters the filling process to obtain wolfberry concentrated juice with maximum retention of nutrients. The sterilized material is filled into a sterile bag through an aseptic filling machine; the aseptic bag mouth is sterilized with steam at a sterilization temperature of 95-110°C, and the filling weight is controlled by a mass flow meter.
[0031] Compared with the prior art, the beneficial effects of the present invention are:
[0032] 1. Multiple single-factor experiments were conducted to test the effect of enzymatic hydrolysis conditions on the release of effective ingredients, and the best enzymatic hydrolysis conditions were selected to fully hydrolyze wolfberry and improve its original bitterness. More importantly, the pectin lyase used can completely decompose pectin, lyse plant cell walls, improve juice extraction efficiency, release more effective ingredients, and increase the content of wolfberry polysaccharides, flavonoids, betaine and other substances.
[0033] 2. Using membrane separation ultrafiltration equipment to prepare wolfberry concentrated juice is compared with the traditional method of using enzymatic hydrolysis to prepare wolfberry juice. The traditional method processing process includes berry selection, washing, crushing, squeezing, enzymatic hydrolysis, filtration, and concentration steps, which are prone to browning, protein flocculation, nutrient loss and other problems. The ultrafiltration technology in membrane separation technology can effectively filter and remove the residual pomace, pectin and some miscellaneous bacteria after coarse filtration and centrifugation of wolfberries that cannot be enzymatically hydrolyzed, retain trace elements and nutrients in wolfberries, and improve clarity and stability. Compared with the traditional enzymatic hydrolysis method, it can solve the problem of low nutrient retention in wolfberry concentrated juice and instability and easy flocculent formation.
[0034] 3. This method uses a low-temperature three-effect concentration method to prepare the wolfberry juice after ultrafiltration into concentrated wolfberry juice. Since the effective substances in wolfberry, such as wolfberry polysaccharides, betaine, flavonoids, etc., are easily decomposed at high temperatures and cause nutrient loss, this method uses a low-temperature concentration method. At the same time, the material undergoes one-, two-, and three-effect concentration, which can greatly improve the purity of the effective substances. BRIEF DESCRIPTION OF THE DRAWINGS
[0035] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION
[0036] The following is combined with Figure 1 , the above and other technical features and advantages of the present invention are described in more detail.
[0037] Embodiment 1:
[0038] This embodiment provides a method for preparing wolfberry concentrated juice with increased effective substance content, and the specific preparation method includes the following steps:
[0039] Step 1: Raw material screening: remove impurities such as moldy, brown, worm-eaten fruits, sand, gravel, soil, straw, etc. from wolfberry dried fruits.
[0040] Step 2: Raw material cleaning: The dried wolfberry fruit is sent to the first-level tap water pool via a conveyor belt. Under the action of the waves, it rolls up and down for 2 to 4 minutes to clean the dust and impurities attached to the surface of the wolfberry. At the same time, the remaining fruit leaves are picked out and moved forward to the first-level elevator under the thrust of the surfing. The water and wolfberry are separated through the grille, and the wolfberry from the first-level elevator falls into the softening pool. After another 2 to 4 minutes of wave cleaning and surfing, it moves forward to the second-level elevator. The excess water in the second-level pool is circulated into the first pool to keep the water in the second-level pool clean and hygienic. Four softened water spray cleanings are added to the second-level elevator with a pressure of 3Mpa, so that the wolfberry fruit passing through the spray area can be fully cleaned of surface residues.
[0041] Step 3: Soak the raw materials: After the wolfberry dried fruit is soaked in water and swells, it is crushed and pulped. Soak the wolfberry in pure water for 2-4 hours until the dried fruit is completely soaked.
[0042] Step 4: pulping the raw materials: pulp the soaked wolfberry dried fruit raw materials to a pulp particle size of 100-200 mesh, and refine the wolfberries while achieving the purpose of separating the seeds and pulp.
[0043] Step 5: Preheating of raw materials: The slurry after skin and residue separation is preheated to about 40-60℃ in a small furnace, and the material is temporarily stored in the enzymatic hydrolysis tank.
[0044] Step 6: Acid adjustment: Add 0.2% of Vc, mix the materials, measure the pH and record it, and continue to add Vc (addition amount is about 0.05%).
[0045] Step 7: Enzymatic hydrolysis: add 0.15% pectin lyase to the acidified wolfberry slurry, control the enzymatic hydrolysis temperature to about 50-65° C., and the enzymatic hydrolysis time to 100 min.
[0046] Step 8: Inactivate enzymes: Adjust the pasteurization temperature to above 85°C, so that the enzymatically hydrolyzed material can continue to pass through the pipeline to inactivate enzymes for 20 minutes.
[0047] Step 9. Cooling: After inactivating the enzyme, cool the material, keep the material temperature at 50℃-65℃, and put it into a temporary storage tank.
[0048] Step 10, coarse filtration: The material in the temporary storage tank is filtered through a 150-mesh vibrating screen for initial filtration.
[0049] Step 11, centrifugation: Use a butterfly separator to centrifuge the coarsely filtered material to further remove residual pomace, with a centrifugal speed of 5500r / min.
[0050] Step 12, ultrafiltration: ultrafiltration is performed on the separated material to obtain wolfberry juice.
[0051] Step 13, triple-effect concentration: The wolfberry juice after ultrafiltration is concentrated, and the material is sent to a concentration tower with a vacuum pressure of 0.60 KPa, and the material is continuously concentrated in a single, double and triple effect cycle.
[0052] Step 14, sterilization: The concentrated liquid is subjected to tubular sterilization under the following sterilization conditions: temperature 80°C-90°C, time 25 minutes. This is a pre-sterilization for the subsequent tubular sterilization. While ensuring the sterilization effect, it retains the biologically active substances in wolfberry that have the effect of enhancing immunity to the greatest extent.
[0053] Step 15, filling: when the temperature drops below 35°C, the material enters the filling process to obtain wolfberry concentrated juice with maximum retention of nutrients. The sterilized material is filled into a sterile bag through an aseptic filling machine; the aseptic bag mouth is sterilized with steam at a sterilization temperature of 95°C, and the filling weight is controlled by a mass flow meter.
[0054] Embodiment 2:
[0055] This embodiment provides a method for preparing wolfberry concentrated juice with increased effective substance content, and the specific preparation method includes the following steps:
[0056] Step 1: Raw material screening: remove impurities such as moldy, brown, worm-eaten fruits, sand, gravel, soil, straw, etc. from wolfberry dried fruits.
[0057] Step 2: Raw material cleaning: The dried wolfberry fruit is sent to the first-level tap water pool via a conveyor belt. Under the action of the waves, it rolls up and down for 2 to 4 minutes to clean the dust and impurities attached to the surface of the wolfberry. At the same time, the remaining fruit leaves are picked out and moved forward to the first-level elevator under the thrust of the surfing. The water and wolfberry are separated through the grille, and the wolfberry from the first-level elevator falls into the softening pool. After another 2 to 4 minutes of wave cleaning and surfing, it moves forward to the second-level elevator. The excess water in the second-level pool is circulated into the first pool to keep the water in the second-level pool clean and hygienic. Four softened water spray cleanings are added to the second-level elevator with a pressure of 3Mpa, so that the wolfberry fruit passing through the spray area can be fully cleaned of surface residues.
[0058] Step 3: Soak the raw materials: After the wolfberry dried fruit is soaked in water and swells, it is crushed and pulped. Soak the wolfberry in pure water for 2-4 hours until the dried fruit is completely soaked.
[0059] Step 4: pulping the raw materials: pulp the soaked wolfberry dried fruit raw materials to a pulp particle size of 100-200 mesh, and refine the wolfberries while achieving the purpose of separating the seeds and pulp.
[0060] Step 5: Preheating of raw materials: The slurry after skin and residue separation is preheated to about 40-60℃ in a small furnace, and the material is temporarily stored in the enzymatic hydrolysis tank.
[0061] Step 6: Acid adjustment: Add 0.3% of Vc, mix the materials, measure the pH and record it, and continue to add Vc (addition amount is about 0.1%).
[0062] Step 7: Enzyme hydrolysis: add 0.20% pectin lyase to the acidified wolfberry slurry, control the enzyme hydrolysis temperature to about 50-65° C., and the enzyme hydrolysis time to 110 min.
[0063] Step 8: Inactivate enzymes: Adjust the pasteurization temperature to above 85°C so that the enzymatically hydrolyzed material can continue to pass through the pipeline to inactivate enzymes.
[0064] Step 9. Cooling: After inactivating the enzyme, cool the material, keep the material temperature at 50℃-65℃, and put it into a temporary storage tank.
[0065] Step 10, coarse filtration: The material in the temporary storage tank is filtered through a 150-mesh vibrating screen for initial filtration.
[0066] Step 11, centrifugation: use a butterfly separator to centrifuge the coarsely filtered material to further remove residual pomace, and the centrifugal speed is 6000r / min.
[0067] Step 12, ultrafiltration: ultrafiltration is performed on the separated material to obtain wolfberry juice.
[0068] Step 13, triple-effect concentration: The wolfberry juice after ultrafiltration is concentrated, and the material is sent to a concentration tower with a vacuum pressure of 0.70 KPa, and the material is continuously concentrated in a single, double and triple effect cycle.
[0069] Step 14, sterilization: The concentrated liquid is subjected to tubular sterilization under the following sterilization conditions: temperature 80°C-90°C, time 25 minutes. This is a pre-sterilization for the subsequent tubular sterilization. While ensuring the sterilization effect, it retains the biologically active substances in wolfberry that have the effect of enhancing immunity to the greatest extent.
[0070] Step 15, filling: when the temperature drops below 35°C, the material enters the filling process to obtain wolfberry concentrated juice with maximum retention of nutrients. The sterilized material is filled into a sterile bag through an aseptic filling machine; the mouth of the sterile bag is sterilized with steam at a sterilization temperature of 100°C, and the filling weight is controlled by a mass flow meter.
[0071] Embodiment 3:
[0072] This embodiment provides a method for preparing wolfberry concentrated juice with increased effective substance content, and the specific preparation method includes the following steps:
[0073] Step 1: Raw material screening: remove impurities such as moldy, brown, worm-eaten fruits, sand, gravel, soil, straw, etc. from wolfberry dried fruits.
[0074] Step 2: Raw material cleaning: The dried wolfberry fruit is sent to the first-level tap water pool via a conveyor belt. Under the action of the waves, it rolls up and down for 2 to 4 minutes to clean the dust and impurities attached to the surface of the wolfberry. At the same time, the remaining fruit leaves are picked out and moved forward to the first-level elevator under the thrust of the surfing. The water and wolfberry are separated through the grille, and the wolfberry from the first-level elevator falls into the softening pool. After another 2 to 4 minutes of wave cleaning and surfing, it moves forward to the second-level elevator. The excess water in the second-level pool is circulated into the first pool to keep the water in the second-level pool clean and hygienic. Four softened water spray cleanings are added to the second-level elevator with a pressure of 3Mpa, so that the wolfberry fruit passing through the spray area can be fully cleaned of surface residues.
[0075] Step 3: Soak the raw materials: After the wolfberry dried fruit is soaked in water and swells, it is crushed and pulped. Soak the wolfberry in pure water for 2-4 hours until the dried fruit is completely soaked.
[0076] Step 4: pulping the raw materials: pulp the soaked wolfberry dried fruit raw materials to a pulp particle size of 100-200 mesh, and refine the wolfberries while achieving the purpose of separating the seeds and pulp.
[0077] Step 5: Preheating of raw materials: The slurry after skin and residue separation is preheated to about 40-60℃ in a small furnace, and the material is temporarily stored in the enzymatic hydrolysis tank.
[0078] Step 6. Acid adjustment: add 0.5% sodium isotretinoin to mix the materials, measure the pH and record it, and continue to add sodium isotretinoin to adjust (the amount added is about 0.07%).
[0079] Step 7: Enzyme hydrolysis: add 0.20% pectin lyase to the acidified wolfberry slurry, control the enzyme hydrolysis temperature to about 50-65° C., and the enzyme hydrolysis time to 110 min.
[0080] Step 8: Inactivate enzymes: Adjust the pasteurization temperature to above 85°C so that the enzymatically hydrolyzed material can continue to pass through the pipeline to inactivate enzymes.
[0081] Step 9. Cooling: After inactivating the enzyme, cool the material, keep the material temperature at 50℃-65℃, and put it into a temporary storage tank.
[0082] Step 10, coarse filtration: The material in the temporary storage tank is filtered through a 150-mesh vibrating screen for initial filtration.
[0083] Step 11, centrifugation: Use a butterfly separator to centrifuge the coarsely filtered material to further remove residual pomace, with a centrifugal speed of 5500-7000r / min.
[0084] Step 12, ultrafiltration: ultrafiltration is performed on the separated material to obtain wolfberry juice.
[0085] Step 13, triple-effect concentration: The ultrafiltered wolfberry juice is concentrated and the material is sent to a concentration tower with a vacuum pressure of 0.80 KPa. The material is continuously concentrated in a single, double and triple cycle.
[0086] Step 14, sterilization: The concentrated liquid is subjected to tubular sterilization under the following sterilization conditions: temperature 80°C-90°C, time 30 minutes. This is a pre-sterilization for the subsequent tubular sterilization. While ensuring the sterilization effect, it retains the biologically active substances in wolfberry that have the effect of enhancing immunity to the greatest extent.
[0087] Step 15, filling: when the temperature drops below 35°C, the material enters the filling process to obtain wolfberry concentrated juice with maximum retention of nutrients. The sterilized material is filled into a sterile bag through an aseptic filling machine; the aseptic bag mouth is sterilized with steam at a sterilization temperature of 110°C, and the filling weight is controlled by a mass flow meter.
[0088] Embodiment 4:
[0089] This embodiment provides a method for preparing wolfberry concentrated juice with increased effective substance content, and the specific preparation method includes the following steps:
[0090] Step 1: Raw material screening: remove impurities such as moldy, brown, worm-eaten fruits, sand, gravel, soil, straw, etc. from wolfberry dried fruits.
[0091] Step 2: Raw material cleaning: The dried wolfberry fruit is sent to the first-level tap water pool via a conveyor belt. Under the action of the waves, it rolls up and down for 2 to 4 minutes to clean the dust and impurities attached to the surface of the wolfberry. At the same time, the remaining fruit leaves are picked out and moved forward to the first-level elevator under the thrust of the surfing. The water and wolfberry are separated through the grille, and the wolfberry from the first-level elevator falls into the softening pool. After another 2 to 4 minutes of wave cleaning and surfing, it moves forward to the second-level elevator. The excess water in the second-level pool is circulated into the first pool to keep the water in the second-level pool clean and hygienic. Four softened water spray cleanings are added to the second-level elevator with a pressure of 3Mpa, so that the wolfberry fruit passing through the spray area can be fully cleaned of surface residues.
[0092] Step 3: Soak the raw materials: After the wolfberry dried fruit is soaked in water and swells, it is crushed and pulped. Soak the wolfberry in pure water for 2-4 hours until the dried fruit is completely soaked.
[0093] Step 4: pulping the raw materials: pulp the soaked wolfberry dried fruit raw materials to a pulp particle size of 100-200 mesh, and refine the wolfberries while achieving the purpose of separating the seeds and pulp.
[0094] Step 5: Preheating of raw materials: The slurry after skin and residue separation is preheated to about 40-60℃ in a small furnace, and the material is temporarily stored in the enzymatic hydrolysis tank.
[0095] Step 6. Acid adjustment: add 1.0% sodium isotretinoin to mix the materials, measure the pH and record it, and continue to add sodium isotretinoin to adjust (addition amount is about 0.20%).
[0096] Step 7: Enzymatic hydrolysis: add 0.30% pectin lyase to the acidified wolfberry slurry, control the enzymatic hydrolysis temperature to about 50-65° C., and the enzymatic hydrolysis time to 120 min.
[0097] Step 8: Inactivate enzymes: Adjust the pasteurization temperature to above 85°C so that the enzymatically hydrolyzed material can continue to pass through the pipeline to inactivate enzymes.
[0098] Step 9. Cooling: After inactivating the enzyme, cool the material, keep the material temperature at 50℃-65℃, and put it into a temporary storage tank.
[0099] Step 10, coarse filtration: The material in the temporary storage tank is filtered through a 150-mesh vibrating screen for initial filtration.
[0100] Step 11, centrifugation: use a butterfly separator to centrifuge the coarsely filtered material to further remove residual pomace, and the centrifugal speed is 7000r / min.
[0101] Step 12, ultrafiltration: ultrafiltration is performed on the separated material to obtain wolfberry juice.
[0102] Step 13, triple-effect concentration: The ultrafiltered wolfberry juice is concentrated and the material is sent to a concentration tower with a vacuum pressure of 0.80 KPa. The material is continuously concentrated in a single, double and triple cycle.
[0103] Step 14, sterilization: The concentrated liquid is subjected to tubular sterilization under the following sterilization conditions: temperature 80°C-90°C, time 30 minutes. This is a pre-sterilization for the subsequent tubular sterilization. While ensuring the sterilization effect, it retains the biologically active substances in wolfberry that have the effect of enhancing immunity to the greatest extent.
[0104] Step 15, filling: when the temperature drops below 35°C, the material enters the filling process to obtain wolfberry concentrated juice with maximum retention of nutrients. The sterilized material is filled into a sterile bag through an aseptic filling machine; the aseptic bag mouth is sterilized with steam at a sterilization temperature of 110°C, and the filling weight is controlled by a mass flow meter.
[0105] Embodiment 5:
[0106] The wolfberry concentrated juice prepared by the patented method was tested for its wolfberry polysaccharide, betaine, and total flavonoids content, and compared with the wolfberry juice that was not enzymatically concentrated. It was found that the content of wolfberry concentrated juice was 2 times, 3.88 times, and 1.38 times that of wolfberry juice, respectively. This shows that after the wolfberry dried fruit is soaked and pulped, and then fully enzymatically hydrolyzed, ultrafiltered, and triple-effect concentrated, the effective ingredients of wolfberry concentrated juice can be released and enriched to the maximum extent, which improves the beneficial ingredients in wolfberry concentrated juice as a whole, and improves the nutrients and taste of wolfberry concentrated juice.
[0107] Table 1 Statistics of effective substances in wolfberry concentrated juice
[0108] index Detection Methods Wolfberry juice Wolfberry Concentrated Juice unit Lycium barbarum polysaccharide GB / T18672-2014 1000 2000 mg / 100g Betaine NY / T2947-2016 79.84 310 mg / 100g Total flavonoids GB / T12143-2008 225 312.4 mg / 100g
[0109] The above description is only a preferred embodiment of the present invention, which is only illustrative and not restrictive of the present invention. Those skilled in the art understand that many changes, modifications, and even equivalences may be made to the present invention within the spirit and scope defined by the claims of the present invention, but all of them will fall within the scope of protection of the present invention.
Claims
1. A method for preparing wolfberry concentrated juice with increased effective substance content, characterized in that: The specific production process includes the following steps: S1. Initial processing of raw materials: screening the wolfberry dried fruits, washing and soaking the screened wolfberries, crushing and pulping the wolfberries after soaking, and preheating the pulp after the skin and residue are separated; S2, acid adjustment: add 0.2-0.5% of vitamin C or 0.4-1.0% of sodium isovitrify C to mix the materials, measure the pH and record it, and continue to add vitamin C or sodium isovitrify C to adjust (addition amount 0.05%-0.20%); S3, enzymatic hydrolysis: add 0.15%-0.30% pectin lyase to the acidified wolfberry slurry, control the enzymatic hydrolysis temperature at about 50-65°C, and the enzymatic hydrolysis time at 100-120min; S4, enzyme inactivation: adjust the pasteurization temperature to above 85°C, so that the enzymatically hydrolyzed material can continue to pass through the pipeline to inactivate the enzyme; S5, cooling and primary filtration: cooling the material after enzyme inactivation and putting it into a temporary storage tank for primary filtration; S6, centrifugation: use a butterfly separator to centrifuge the coarsely filtered material to further remove the residual pomace in the material, and the centrifugal speed is 5500-7000r / min; S7, ultrafiltration: ultrafiltration the separated material to obtain wolfberry juice; S8, triple-effect concentration: The ultrafiltered wolfberry juice is concentrated and sent to a concentration tower with a vacuum pressure range of 0.60KPa-0.80KPa. The material is continuously concentrated in a single, double and triple cycle; S9. Post-treatment of concentrated juice: The concentrated liquid is sterilized in a tube, and when the liquid temperature drops below 35°C, it enters the filling process.
2. The method for preparing wolfberry concentrated juice with increased effective substance content according to claim 1, characterized in that: The step S1 comprises the following steps: Sa1, Raw material screening: remove impurities such as moldy, brown, worm-eaten fruit, sand, gravel, soil, straw, etc. in wolfberry dried fruit; Sa2, Raw material cleaning: clean the dust and impurities attached to the surface of wolfberry, and pick out the remaining fruit leaves; Sa3, soaking raw materials: After the wolfberry dried fruit is soaked in water and swells, it is crushed and pulped, and the wolfberry is soaked in pure water until the dried fruit is completely soaked; Sa4, raw material beating: the soaked wolfberry dried fruit raw material is pulped to refine the wolfberry and separate the seeds and pulp; Sa5, raw material preheating: the slurry after skin and residue separation is put into the small bus for preheating, and the material is put into the enzymatic hydrolysis tank for temporary storage.
3. The method for preparing wolfberry concentrated juice with increased effective substance content according to claim 2, characterized in that: In the step Sa2, the wolfberry dried fruit is sent to the first-level tap water pool via a conveyor belt, tumbles up and down for 2 to 4 minutes under the action of waves, and moves forward to the first-level elevator under the thrust of surfing. The water and wolfberry are separated through the grille, and the wolfberry lifted from the first level falls into the softening pool. After another 2 to 4 minutes of washing by waves and surfing, it moves forward to the second-level lifting. The excess water in the second-level pool is circulated into the first pool to keep the water in the second-level pool clean and hygienic. Four softened water spray cleanings are added to the second-level elevator with a pressure of 3Mpa, so that the wolfberry fruit passing through the spray area can be fully cleaned of surface residues.
4. The method for preparing wolfberry concentrated juice with increased effective substance content according to claim 2, characterized in that: In step Sa3, the soaking time of wolfberry dried fruit is 2-4 hours.
5. The method for preparing wolfberry concentrated juice with increased effective substance content according to claim 2, characterized in that: In the step Sa4, the particle size of the slurry after the beating treatment is 100-200 meshes.
6. The method for preparing wolfberry concentrated juice with increased effective substance content according to claim 1, characterized in that: The material temperature in step S5 is maintained at 50°C-65°C.
7. The method for preparing wolfberry concentrated juice with increased effective substance content according to claim 1, characterized in that: The S9 comprises the following steps: Sb1. Sterilization: The concentrated liquid is sterilized by tube sterilization under the following sterilization conditions: temperature 80℃-90℃, time 25 minutes-30 minutes. This is a pre-sterilization for the subsequent tube sterilization. While ensuring the sterilization effect, the biologically active substances in wolfberry with the effect of enhancing immunity are retained to the greatest extent. Sb2. Filling: When the temperature drops below 35°C, the material enters the filling process to obtain wolfberry concentrated juice with maximum retention of nutrients. The sterilized material is filled into a sterile bag through an aseptic filling machine; the aseptic bag mouth is sterilized with steam at a sterilization temperature of 95-110°C, and the filling weight is controlled by a mass flow meter.