Preparation method of Xinjiang elaeagnus angustifolia fruit juice

A technology for fruit juice and jujube, applied in food ingredients as antioxidants, food science, application, etc., can solve the problems of lack of basic ability to deal with jujube, low technical content, and low level of industrial processing, and achieve a uniform and stable appearance , The process is simple, the effect of retaining the sweet and sour taste

Pending Publication Date: 2022-02-18
INST OF AFFORESTATION & DESERTIFICATION PREVENTION & CONTROL XINJIANG ACADEMY OF FOREST SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, judging from the current status of processing and utilization of Elaeoptera, most of the enterprises that process Elaeoptera are small factories and workshops in southern Xinjiang, and most of their products are Elaeoptera naan, steamed buns, and Primary processing products such as jujube cakes have little technical content and a very low level of industrialized processing, and have no fundamental ability to cope with the development of the modern market and the industrialization of Dashazao

Method used

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  • Preparation method of Xinjiang elaeagnus angustifolia fruit juice
  • Preparation method of Xinjiang elaeagnus angustifolia fruit juice
  • Preparation method of Xinjiang elaeagnus angustifolia fruit juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Pretreatment of raw materials: select fresh Dazao jujube, wash and remove surface moisture, and place it in the air at room temperature 25±2°C for 24 hours, and its moisture content is 15-18%.

[0040] (2) Crushing: use a beater to crush and remove the core of the whole Dazao jujube, and obtain the slag of the Rhizoma saponi for future use.

[0041] (3) Beating: Weigh a certain amount of sandy date dregs, add drinking water according to the mass ratio of sandy date dregs to drinking water 1:3-7, select a beating machine with Φ0.5 and 0.8mm screen mesh for beating for 2 minutes, and make into the original slurry.

[0042] (4) Coarse filtration: use gauze (100-140 mesh) to carry out coarse filtration of the original slurry, collect the filter residue for other purposes, and collect the filtrate for post-processing.

[0043] (5) Enzymolysis: Add glucoamylase to the filtrate at a ratio of 100-300 u per 1 gram of the original slurry, and perform enzymolysis at a tempera...

Embodiment 2

[0066] Fruit juice was prepared in the same steps as in step (1)-step (8) of Example 1, except that the addition of low-methoxyl pectin was omitted.

[0067] Place the fruit juice product prepared in Example 1 step (1)-step (8) and the fruit juice prepared in Example 2 without adding low-methoxyl pectin at normal temperature, and perform sensory evaluation according to the content of Table 1 again, and score the results See Table 5.

[0068] Table 5 storage stability sensory evaluation results

[0069] Placement time (h) Example 1 Example 2 0 85 83 24 83 50 48 83 43 72 82 42 96 83 39

[0070] The results showed that the sensory score of the juice without adding low-methoxyl pectin decreased after standing for 24 hours, mainly due to poor stability and sedimentation at the bottom of the juice, while the juice with low-methoxyl pectin could maintain a uniform The appearance of turbid juice, and can maintain a uniform appearance o...

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Abstract

The invention relates to the technical field of food and beverage, in particular to a preparation method of Xinjiang elaeagnus angustifolia fruit juice, which comprises the following steps: crushing: cleaning fresh Xinjiang elaeagnus angustifolia, and conducting airing, denucleating and crushing to obtain elaeagnus angustifolia residues; pulping: mixing and pulping the elaeagnus angustifolia residues and water to obtain original pulp; coarse filtration: performing coarse filtration on the original pulp by using gauze, and collecting filtrate; enzymatic hydrolysis: adding saccharifying enzyme into the filtrate for enzymatic hydrolysis to obtain enzymatic hydrolysate; refined filtration: performing centrifugal filtration on the enzymatic hydrolysate to obtain filtrate; blending: adding white granulated sugar and ascorbic acid into the filtrate to blend saccharic acid, adding low-methoxyl pectin, and conducting mixing to obtain blended liquid; and sterilizing: packing the blended liquid, and conducting sterilizing to obtain the Xinjiang elaeagnus angustifolia fruit juice. The low-methoxyl pectin is added into the prepared elaeagnus angustifolia fruit juice, the uniform cloudy juice appearance of the fruit juice can be kept, no foreign impurities visible to naked eyes exist, and the process is simple.

Description

technical field [0001] The invention relates to the technical field of food and beverages, in particular to a preparation method of Xinjiang daphne jujube fruit juice. Background technique [0002] Xinjiang Dashazao, also known as Daguoshazao, is distributed in Kashgar, Kezhou, Hotan and Aksu in southern Xinjiang. During the long-term natural hybridization and artificial cultivation, many varieties have been formed through regional and environmental changes. Sweet and sour, deeply loved by people of all ethnic groups, it is an ideal natural food. At the same time, it is rich in functional ingredients such as polysaccharides, tannins, and flavonoids. It has medicinal value and is often used to treat diarrhea, gastrointestinal indigestion and other diseases. Great potential for industrial development. [0003] However, judging from the current status of processing and utilization of Elaeoptera, most of the enterprises that process Elaeoptera are small factories and workshops ...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/62A23L2/84A23L2/44
CPCA23L2/04A23L2/62A23L2/84A23L2/44A23V2002/00A23V2250/708A23V2250/50724A23V2200/02
Inventor 刘丽燕刘军武慧慧盛玮吴天忠罗青红刘巧玲古丽尼沙·卡斯木原林艾合买提江·艾海提
Owner INST OF AFFORESTATION & DESERTIFICATION PREVENTION & CONTROL XINJIANG ACADEMY OF FOREST SCI
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