CN1265735C - Clear waxberry juice preparation method - Google Patents
Clear waxberry juice preparation method Download PDFInfo
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- CN1265735C CN1265735C CN 200410103201 CN200410103201A CN1265735C CN 1265735 C CN1265735 C CN 1265735C CN 200410103201 CN200410103201 CN 200410103201 CN 200410103201 A CN200410103201 A CN 200410103201A CN 1265735 C CN1265735 C CN 1265735C
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- red bayberry
- waxberry juice
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- waxberry
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Abstract
The present invention relates to a preparing method of clear waxberry juice, which belongs to the field of a non-alcoholic beverage processing technology. The present invention uses frozen raw waxberry juice as a raw material mixed with a small part of concentrated waxberry juice defrozen, and then, the clear waxberry juice is obtained through chitosan clarification processing, compounding, homogenization, degasification, high-temperature instantaneous sterilization, filling, sealing, cooling and packaging, the content of the raw juice is more than 40%, and the product is stored and circulated in a frozen state. The present invention which stores the raw waxberry juice in the frozen state maintains the original color and the original flavor of the waxberries to the maximum extent in the process of raw material storage, and simultaneously, the present invention also performs a good clarification action. The combined use of the raw waxberry juice and the concentrated waxberry juice which are raw materials reduces the cost on the basis of no flavor influence nor nutrient influence. The chitosan clarification processing is adopted to add a stabilizing agent during the compounding so that the product can be kept clarified for a long time. The product prepared has a raw waxberry juice content of more than 40% so that the flavor and the nutrients of the product prepared are good. Due to the adoption of the techniques of freezing storage and freezing circulation, the brown stain of the waxberry juice is delayed, and the shelf life of the product is prolonged.
Description
Technical field
A kind of preparation method of clear waxberry juice belongs to the non-alcoholic beverage processing technique field.
Background technology
Red bayberry is the Myruca ceas red bayberry spp.ing plant, is China's special product, its delicious flavour, and unique flavor, and have very high healthy nutritive value, but because it very easily rots or be spoiled, be difficult for storage, from ancient times to the present always based on marketing fresh.In order to allow more people taste the peculiar flavour of red bayberry, carrying out the red bayberry deep processing is fundamental way.Sell with respect to carrying out Waxberry preservation, producing myrica rubra juice beverage is more actual mode.
Patent " method for making of myrica rubra juice beverage (CN1049777A) " is a raw material with new arbutus, through defibrination, filtration, concentrate, boiling and smart filter obtain myrica rubra juice beverage.It is that raw material is directly got juice that its disadvantage is with new arbutus, produces seasonality by force, is unfavorable for long-term production; The gained cranberry juice has passed through a large amount of high-temperature process, nutrition proportion of goods damageds height; Do not protect look and stable technology, product is unfavorable for long shelf sale.
Patent " a kind of preparation technology's method (CN1181215A) of clear original juice of red bayberry " the red bayberry juice that filters of will pulling an oar is handled with pectase, carries out clarifying treatment with gelatin again, obtains original juice of red bayberry through diatomite filtration again.The final products of this invention are original juice of red bayberry, belong to intermediate products, do not belong to the terminal point product that can directly drink; Disadvantage is to have used the pectase processing, makes cranberry juice be in the condition of high temperature for a long time, and local flavor and nutritive loss are bigger.
Other scientific papers also have the production technology of cranberry juice, but great majority are that raw material is directly got juice with new arbutus, adopt the clarification of gelatin or bentonite, and clear juice product does not add stabilizing agent, the normal temperature circulation.Because extremely unstable under the distinctive anthocyanin normal temperature condition of red bayberry, the cranberry juice color and luster is i.e. obviously brown stain in one month, in brown stain, easily produce the later stage precipitation, cause the shelf life of product not long.
Summary of the invention
The present invention is to provide a kind of is primary raw material with freezing original juice of red bayberry, is used freezing red bayberry inspissated juice, adopts the shitosan clarifying treatment and adds the technology of stabilizing agent production high concentration cranberry juice and freezing later stage storage circulation style when allotment.The present invention has discarded that fresh fruit is squeezed the juice, the production and sales mode of high-temperature process, normal temperature circulation, makes myrica rubra juice beverage obtain long shelf life, and the advantage of eating red bayberry throughout the year is provided for consumers in general.
Technical solution: the main production process of clear waxberry juice beverage is: at first with original juice of red bayberry-18 ℃ of refrigerated storages, during use with freezing original juice of red bayberry normal temperature unfreezing, add or do not add the cranberry juice that the red bayberry inspissated juice adds the water reduction, addition is 0～10% of an original juice of red bayberry mass ratio, again through shitosan clarifying treatment, allotment, the homogeneous degassing, high-temperature instantaneous sterilization, can, seal, cool off, pack and make clear waxberry juice, Normal juice content is more than 40%, and product is preserved circulation under freezing state.The shitosan clarifying treatment: chitosan dosage stirs in original juice of red bayberry quality 0.1～0.8 ‰, leaves standstill more than 1 hour, carries out the dish formula again and separates, and makes the original juice of red bayberry light transmittance more than 50%; Allocate: add flavor enhancement white sugar and stabilizing agent sodium carboxymethylcellulose, control white sugar addition is in clear waxberry juice prescription 6%, and control sodium carboxymethylcellulose addition is in clear waxberry juice prescription 2 ‰; Homogeneous: operating pressure reaches 15MPa; Sterilization: 115 ℃, 3 seconds; Canned: temperature is controlled to be 80 ℃; Chilled storage, circulation :-15 ℃.
In order to produce cranberry juice throughout the year, the present invention is with the original juice of red bayberry chilled storage; Not only can deposit most original color and luster of red bayberry and the local flavor of keeping to greatest extent in the process, also have clarification preferably simultaneously at raw material.
Cranberry juice contains partially protein and a large amount of anthocyanin, and is extremely unstable at normal temperatures, is easy to generate precipitation and brown stain, and brown stain and precipitation have cooperative effect.The present invention adopts the shitosan fining process to remove most of protein and other insoluble solids, and add stabilizing agent in when allotment, product is carried out the low temperature circulation, has strengthened the stability of anthocyanin greatly, has reduced the brown stain of cranberry juice and the generation of precipitation effectively.
Beneficial effect of the present invention
Compare with traditional red bayberry marketing fresh, the present invention makes bayberry products be able to for a long time, circulate on a large scale.
Be that the processing technology that raw material is directly got juice is compared with new arbutus, the present invention is a primary raw material with freezing original juice of red bayberry, makes the whole year production cranberry juice become possibility, and Normal juice is carried out chilled storage, has improved the stability of red bayberry anthocyanin, has clarification.
Compare with the subsider juice preparation technology who does not add stabilizing agent, the present invention adds stabilizing agent and reduced the cooperative effect of precipitation and brown stain when slowing down precipitation formation, thereby helps prolonging the shelf life of myrica rubra juice beverage more.
In addition, the present invention adopts the shitosan clarification, and different with clarification modes such as gelatin, bentonite, not only clarifying effect is better but also residual having no adverse effects.
Comprehensively discuss, compare with background technology, the present invention by to the defecation method of the refrigerated storage of original juice of red bayberry, shitosan, in clear juice, add the mode production and sales cranberry juice of stabilizing agent and freezing circulation, make the whole year production myrica rubra juice beverage and prolong the cranberry juice shelf life to be achieved, thereby can provide the whole year high-quality good to eat bayberry products for consumers in general.
The specific embodiment
Embodiment 1: the processing of clear waxberry juice
Original juice of red bayberry thaw (the 50kg barreled of 18 ℃ of storages thaws more than 24 hours naturally), the red bayberry inspissated juice thaws naturally and adds water reduction (adding the water reduction becomes with original juice of red bayberry concentration similar), mix (Normal juice: and also Normal juice=9: 1), the dish formula is separated, the shitosan clarification (adds the 10kg2% chitosan solution in 1 ton of cranberry juice, stir, leave standstill more than 1 hour, the dish formula is separated), allotment (800kg red bayberry subsider juice, 60kg white sugar, the 2kg sodium carboxymethylcellulose, add water to 1 ton), homogeneous (operating pressure remains on more than the 15MPa), the degassing, (115 ℃ of sterilizations, 3 seconds), canned (canned temperature is more than 80 ℃) seal, cooling, packing, chilled storage (below 15 ℃).
Embodiment 2: the processing of clear waxberry juice
The shitosan clarification adds the 30kg2% chitosan solution and handles in 1 ton of cranberry juice, other technologies are with embodiment 1.
Claims (2)
1. the preparation method of a clear waxberry juice, it is characterized in that with the original juice of red bayberry-18 ℃ of refrigerated storages be raw material, normal temperature unfreezing during use, add or do not add the cranberry juice that the red bayberry inspissated juice adds the water reduction, the red bayberry inspissated juice thaws naturally and adds the water reduction, adding the water reduction becomes with original juice of red bayberry concentration similar, the addition of reduction cranberry juice is the 0-10% of Normal juice mass ratio, again through the shitosan clarifying treatment, allotment, homogeneous, the degassing, high-temperature instantaneous sterilization, can, seal, cooling, packing makes clear waxberry juice, Normal juice content is more than 40%, and product is preserved circulation under freezing state;
The shitosan clarifying treatment: chitosan dosage stirs in original juice of red bayberry quality 0.1-0.8 ‰, leaves standstill more than 1 hour, carries out butterfly again and separates:
Allocate: add flavor enhancement white sugar and stabilizing agent sodium carboxymethylcellulose, control white sugar addition is in clear waxberry juice prescription 6%, and control sodium carboxymethylcellulose addition is in clear waxberry juice prescription 2 ‰;
Homogeneous: operating pressure reaches 15Mpa;
Sterilization: 115 ℃, 3 seconds;
Canned: temperature is controlled at 80 ℃;
Chilled storage, circulation :-15 ℃.
2, preparation method according to claim 1, it is held and levies is that product is the high concentration clear waxberry juice, original juice of red bayberry content reaches 40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410103201 CN1265735C (en) | 2004-12-29 | 2004-12-29 | Clear waxberry juice preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410103201 CN1265735C (en) | 2004-12-29 | 2004-12-29 | Clear waxberry juice preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1633916A CN1633916A (en) | 2005-07-06 |
| CN1265735C true CN1265735C (en) | 2006-07-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410103201 Expired - Fee Related CN1265735C (en) | 2004-12-29 | 2004-12-29 | Clear waxberry juice preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN1265735C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317962C (en) * | 2005-07-22 | 2007-05-30 | 王端红 | Method for preparing iced instant bayberry |
| CN101301105B (en) * | 2008-06-13 | 2012-11-07 | 华南农业大学 | Preserved gale solid particle and drink products and preparation thereof |
| CN103462140B (en) * | 2013-09-25 | 2014-07-23 | 江南大学 | Low frequency ultrasonic-assisted desugaring and deacidification method for concentrated waxberry juice |
| CN104273614B (en) * | 2014-10-15 | 2016-07-06 | 福建农林大学 | A kind of non-thermal technology processes the method for cranberry juice |
| CN104382154A (en) * | 2014-11-18 | 2015-03-04 | 苏州苏东庭生物科技有限公司 | Processing method of mixed beverage with grapes and waxberries |
| CN105767810A (en) * | 2016-04-12 | 2016-07-20 | 宜兴恒盛农业发展有限公司 | NFC bayberry juice processing technology |
| CN106798210A (en) * | 2017-01-04 | 2017-06-06 | 合肥师范学院 | A kind of Blueberry, grape health drink and preparation method thereof |
| CN107668466A (en) * | 2017-10-20 | 2018-02-09 | 江苏连恒生物科技有限公司 | A kind of blackberry fruit juice defecation method |
-
2004
- 2004-12-29 CN CN 200410103201 patent/CN1265735C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1633916A (en) | 2005-07-06 |
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Owner name: NINGBO HAITONG FOOD TECHNOLOGY CO., LTD. Free format text: FORMER OWNER: HAITONG FOOD GROUP CO., LTD. Effective date: 20120117 |
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Effective date of registration: 20120117 Address after: 315300, No. 528, Haitong Road, ancient Tong Street, Zhejiang, Cixi Patentee after: Ningbo Haitong Food Technology Co., Ltd. Address before: 315300 No. 528 Haitong Road, Zhejiang, Cixi Patentee before: Haitong Food Group Co., Ltd. |
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| CF01 | Termination of patent right due to non-payment of annual fee |
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