CN107136362A - Hovenia dulcis deep processing technology and its Hovenia dulcis meat, Hovenia dulcis clear juice and Hovenia dulcis residue - Google Patents

Abstract

The present invention discloses a deep processing technology of jujube, comprising the following steps: (1) raw material selection; (2) cleaning; (3) stem removal; (4) crushing; (5) preparation of jujube juice. The present invention also discloses jujube meat, jujube juice and jujube residue obtained by the deep processing technology of jujube. The beneficial effects of the present invention are as follows: (1) on the one hand, the processing cost is saved, and on the other hand, the taste and fragrance of jujube are guaranteed to the maximum extent, the original flavor of the product is obtained, and the activity of various enzymes and nutrients in jujube are retained to the maximum extent, which is more beneficial to human health; (2) jujube juice can be formulated into various fruit juice drinks, which are rich in nutrition and have a unique taste. The lower layer is the raw material for making jujube sauce and jujube crystal, which is comprehensively utilized and not wasted.

Description

A kind of jujube deep processing technology and its jujube meat, jujube clear juice and jujube dregs

technical field

The invention belongs to the technical field of deep processing of agricultural and sideline products, and relates to a deep processing process of jujube and jujube meat, jujube clear juice and jujube dregs.

Background technique

Guaizi, also known as chicken claw plum, longevity fruit, Hovenia dulcis, etc., is native to my country and has a history of more than 2,000 years. At present, jujube is mainly distributed in Hubei, Shaanxi, Guangdong, Fujian, Zhejiang and other provinces in my country, and it is currently in a wild or semi-wild state.

The edible part of jujube is the fruit stalk (inflorescence shaft) rather than the fruit. The fruit stalk of jujube is thick and twisted, and the flesh is brown. It is rich in active substances such as glucose, calcium malate, protein, vitamins, minerals and flavonoids. And exudes a refreshing unique fragrance. Jujube is mainly used for fresh fruit consumption. Fresh jujube contains 24.9g of total sugar and 8.9g of glucose per 100g, and is also rich in vitamins B1, B2, C and K, Mg, Ca, Na, Fe, Mn, etc. minerals, but the lipid content is low, the total fat only accounts for 0.58% of the wet weight, of which neutral fat is trace (accounting for 0.025%), and cholesterol accounts for 0.12%, which is a high-sugar and low-fat edible resource; The protein content accounts for 3.26% of the wet weight, which is similar to dry jujube, but significantly higher than that in fresh fruits such as orange, mandarin orange and pear.

At present, the traditional deep processing technology of jujube generally requires enzymatic hydrolysis, filtration and clarification, and pectinase is used in the enzymatic hydrolysis of clear juice. And enzymatic hydrolysis is unique to clear juice, the enzyme used is pectinase, the main function is degumming and clarification of raw juice, the existence of pectinase destroys the structure of high molecular compounds such as pectin in raw juice, making raw juice The viscosity of the jujube juice is obviously reduced, and the nutrients of the jujube juice are destroyed and lost to waste. At the same time, substances such as tiny fruit particles suspended in the original juice will precipitate due to the loss of the protective effect of pectin. Filtration adopts ultrafiltration technology. Ultrafiltration technology uses the microporous sieving mechanism of ultrafiltration membrane to intercept particles with a diameter of 0.002-0.1μm under the pressure drive, and macromolecular substances (protein, Nucleic acid polymers, starch, natural gum, enzymes, etc.), colloidal dispersions (clays, pigments, minerals, emulsion particles, microorganisms) and emulsions (greases, detergents, oil-water emulsions) will be trapped, and small molecules will be Retained by the filter membrane, a large number of beneficial ingredients in the jujube clear juice are intercepted, which greatly reduces its nutritional value.

Contents of the invention

In order to solve the above-mentioned technical problems, the present invention provides a kind of deep processing technology of crucian jujube, comprising the following steps:

(1) Raw material selection: take natural selenium fresh jujube as production raw material;

(2) Cleaning: wash off the soil and impurities in the jujube with water;

(3) Destemming: remove the stalk of the jujube;

(4) crushing: crush the jujube after destemming and water to obtain jujube paste;

(5) Preparation of jujube juice:

<1> Put the jujube paste into the extraction tank through a screw pump for a leaching;

<2> The jujube paste is separated into jujube juice and jujube fiber by a centrifuge after one extraction, and the jujube juice is put into a temporary storage tank;

<3> the jujube fiber is mixed with water and then pumped into the extraction tank by a screw pump for secondary leaching;

<4> The jujube fiber added with water is separated into jujube juice and jujube residue by a centrifuge after secondary extraction, and the jujube juice is put into a temporary storage tank to complete the preparation of jujube juice.

Its further technical scheme is:

The method also includes the following steps: mixing the jujube juice obtained in the step of (5) preparing the jujube juice, and instantaneously sterilizing the mixed jujube juice for 3-6 seconds, and then filling and packaging for sale.

Its further technical scheme is:

The method also includes the following steps: vacuum concentrating the jujube juice obtained in the step (5) preparing the jujube juice to obtain 40-60% concentrated turbid juice;

(7) Storage: Put the concentrated turbid juice into a storage tank in a cold storage below -5°C and store it for more than 1 month. The concentrated turbid juice will naturally precipitate and stratify in the storage tank. The storage tank mentioned above is 50-100m ³ .

Its further technical scheme is:

(4) In the crushing step, in parts by weight, destemmed jujube:water=1:1.5-5. Its further technical scheme is:

Its further technical scheme is:

(5) In the step of preparing jujube juice, the jujube fiber is mixed with water at a ratio of 1:1 by weight, and pumped into an extraction tank by a screw pump for secondary leaching.

Its further technical scheme is:

(5) The step of preparing jujube juice, one extraction time is 120-150 minutes, and the temperature is 45-55°C.

Its further technical scheme is:

(5) In the step of preparing jujube juice, the secondary extraction time is 40-60 minutes, and the temperature is 45-55°C.

The invention also discloses a kind of jujube meat obtained by the deep processing technology of jujube, and the jujube meat is a raw material for preparing jujube sauce or jujube crystal.

The invention also discloses a jujube clear juice prepared by a deep processing technique of the jujube. The jujube clear juice is blended, and the blended juice is sterilized instantaneously for 3-6 seconds, and then filled and packaged for sale. Said preparation is to dilute and add food additives, because the jujube juice is highly concentrated jujube juice.

The invention also discloses a kind of jujube dregs obtained by deep processing technology of jujubes. The jujube dregs can be used alone as agricultural organic fertilizer or feed for livestock and poultry, or can be used in organic fertilizer for agricultural use and feed for livestock and poultry.

The beneficial effects of the present invention are as follows:

(1) The processing time is greatly shortened, the process is simple, and the processing cost is greatly saved.

(2) Jujube juice and jujube dregs are obtained through two extractions, and the jujube juice can be directly added with food additives to be formulated into beverages of various tastes, which are rich in nutrition and unique in taste. Jujube dregs can be used alone as agricultural organic fertilizer or feed for livestock and poultry or as raw materials for preparing organic fertilizer and feed for livestock and poultry. Both jujube juice and jujube dregs obtained from deep processing of jujube can be reused without producing useless waste, realizing ecological cycle and environmental protection.

(3) The clear jujube juice obtained by concentrating and precipitating jujube juice has a high concentration and can be diluted and added with food additives to make drinks of various flavors. It is rich in nutrition and has a unique taste. The jujube meat obtained is used to prepare jujube sauce or jujube crystals Raw materials, comprehensive utilization, no waste.

(4) The whole deep processing process does not need to use clear juice to enzymatically hydrolyze, filter, and compress to obtain clear jujube juice, to ensure the taste and fragrance of jujube to the maximum extent, to obtain the original flavor of the product, and to retain the enzymes in jujube to the greatest extent Active and nutritious substances are more beneficial to human health.

(5) Jujube has less water content, and it is easier to form mud (or paste) when crushed after mixing jujube with water, which is beneficial to be pumped into the extraction tank by a screw pump and directly leached in the extraction tank.

(6) Jujube juice can also be directly sterilized, filled and sold for drinking.

detailed description

In order to better illustrate the present invention, below in conjunction with embodiment is described in detail.

Embodiment one

A kind of jujube deep processing technology, comprises the following steps:

(1) Raw material selection: take natural selenium fresh jujube as production raw material;

(2) Cleaning: After bubbling and cleaning, the soil and impurities in the jujube are washed away with water;

(3) Destemming: remove the stalk of the jujube;

(4) crushing: by weight, the jujube after destemming is mixed with 4 times of water and crushed to obtain jujube paste;

(5) Preparation of jujube juice:

<1> Put the jujube paste into the extraction tank through a screw pump for one extraction, the extraction time is 130 minutes, and the temperature is 50°C;

<2> The jujube paste is separated into jujube juice and jujube fiber by a centrifuge after one extraction, and the jujube juice is put into a temporary storage tank;

<3> In terms of parts by weight, the jujube fiber is mixed with 1 times of water and then pumped into the extraction tank by a screw pump for secondary extraction. The secondary extraction time is 80 minutes and the temperature is 50 ° C;

<4> After secondary leaching of the jujube fiber with water, it is separated into jujube juice and jujube residue by a centrifuge, and the jujube juice is put into a temporary storage tank to complete the preparation of jujube juice.

The jujube juice prepared by the above-mentioned jujube deep processing technology is blended by directly adding food additives, and the blended juice is sterilized instantaneously for 3-6 seconds, and then filled and packaged for sale.

The above-mentioned crucian jujube deep processing technology also comprises the following steps:

(6) concentration: the sterilized mixed fruit juice is vacuum-concentrated to obtain 45% concentrated turbid juice;

(7) Storage: Put the concentrated turbid juice into a ^100m3 storage tank in a cold storage below -5°C and store it for more than 1 month, let the concentrated turbid juice naturally settle into layers in the storage tank, the upper layer is the jujube clear juice, and the lower layer is the jujube jujube Meat.

The prepared jujube clear juice is blended, and the blended juice is sterilized instantaneously for 3-6 seconds, and then filled and packaged for sale. Said allocating is the process of diluting and adding food additives.

The prepared jujube meat is the raw material for preparing jujube sauce or jujube crystal.

The beneficial effects of this embodiment are as follows:

(1) The processing time is greatly shortened, the process is simple, and the processing cost is greatly saved.

(2) Jujube juice and jujube dregs are obtained through two extractions, and the jujube juice can be blended into beverages of various tastes, which are rich in nutrition and unique in taste. Jujube dregs can be used alone as agricultural organic fertilizer or feed for livestock and poultry or as raw materials for preparing organic fertilizer and feed for livestock and poultry. Both jujube juice and jujube dregs obtained from deep processing of jujube can be reused without producing useless waste, realizing ecological cycle and environmental protection.

(3) The clear jujube juice obtained by concentrating and precipitating jujube juice has a high concentration and can be diluted and added with food additives to make drinks of various flavors. It is rich in nutrition and has a unique taste. The jujube meat obtained is used to prepare jujube sauce or jujube crystals Raw materials, comprehensive utilization, no waste.

(4) The whole deep processing process does not need to use clear juice to enzymatically hydrolyze, filter, and compress to obtain clear jujube juice, to ensure the taste and fragrance of jujube to the maximum extent, to obtain the original flavor of the product, and to retain the enzymes in jujube to the greatest extent Active and nutritious substances are more beneficial to human health.

(5) Jujube has less water content, and it is easier to form mud (or paste) when crushed after mixing jujube with water, which is beneficial to be pumped into the extraction tank by a screw pump and directly leached in the extraction tank.

(6) Jujube juice can also be directly sterilized, filled and sold for drinking.

Embodiment two

A kind of jujube deep processing technology, comprises the following steps:

(1) Raw material selection: take natural selenium fresh jujube as production raw material;

(2) Cleaning: After bubbling and cleaning, the soil and impurities in the jujube are washed away with water;

(3) Destemming: remove the stalk of the jujube;

(4) crushing: by weight, the jujube after destemming is mixed with 1.5 times of water and crushed to obtain jujube paste;

(5) Preparation of jujube juice:

<1> Put the jujube paste into the extraction tank through a screw pump for one extraction, the extraction time is 120 minutes, and the temperature is 45°C;

<2> The jujube paste is separated into jujube juice and jujube fiber by a centrifuge after one extraction, and the jujube juice is put into a temporary storage tank;

<3> In terms of parts by weight, the jujube fiber is mixed with 1 times the water and then pumped into the extraction tank by a screw pump for secondary extraction. The secondary extraction time is 60 minutes and the temperature is 45 ° C.

<4> The water-added jujube fiber is secondarily extracted and separated into jujube juice and jujube residue by a centrifuge, and the jujube juice is put into a temporary storage tank to complete the preparation of jujube juice.

The jujube juice prepared by the above-mentioned jujube deep processing technology is blended by adding food additives, and the blended juice is sterilized instantaneously for 3-6 seconds, and then filled and packaged for sale.

The above-mentioned crucian jujube deep processing technology also comprises the following steps:

(6) concentration: the sterilized mixed fruit juice is vacuum-concentrated to obtain 40% concentrated turbid juice;

(7) Storage: Put the concentrated turbid juice into a ^100m3 storage tank in a cold storage below -5°C and store it for more than 1 month. Let the concentrated turbid juice naturally settle into layers in the storage tank. Jujube meat.

The prepared jujube clear juice is prepared by diluting and adding food additives, and the prepared juice is sterilized instantaneously for 3-6 seconds, and then filled and packaged for sale.

The prepared jujube meat is the raw material for preparing jujube sauce or jujube crystal.

Embodiment Three

A kind of jujube deep processing technology, comprises the following steps:

(1) Raw material selection: take natural selenium fresh jujube as production raw material;

(2) Cleaning: wash off the soil and impurities in the jujube with water;

(3) Destemming: remove the stalk of the jujube;

(4) crushing: by weight, the jujube after destemming is mixed with 5 times of water and crushed to obtain jujube paste;

(5) Preparation of jujube juice:

<1> Put the jujube paste into the extraction tank through a screw pump for one extraction, the extraction time is 150 minutes, and the temperature is 55°C;

<2> The jujube paste is separated into jujube juice and jujube fiber by a centrifuge after one extraction, and the jujube juice is put into a temporary storage tank;

<3> In terms of parts by weight, the jujube fiber is mixed with 1 times of water and then pumped into the extraction tank by a screw pump for secondary extraction. The secondary extraction time is 40 minutes and the temperature is 55 ° C;

<4> The jujube fiber added with water is separated into jujube juice and mixed juice by a centrifuge, and the jujube juice is put into a temporary storage tank to complete the preparation of jujube juice.

The jujube juice prepared by the above-mentioned jujube deep processing technology is blended by adding food additives, and the blended juice is sterilized instantaneously for 3-6 seconds, and then filled and packaged for sale.

(6) concentration: the sterilized mixed fruit juice is vacuum-concentrated to obtain 50% concentrated turbid juice;

(7) Storage: Put the concentrated turbid juice into an 80m ³ storage tank in a -5°C freezer and store it for more than 1 month. Let the concentrated turbid juice naturally settle into layers in the storage tank. The upper layer is the jujube clear juice, and the lower layer is the jujube juice. Meat.

The prepared jujube clear juice is prepared by diluting and adding food additives, and the prepared juice is sterilized instantaneously for 3-6 seconds, and then filled and packaged for sale.

The prepared jujube meat is the raw material for preparing jujube sauce or jujube crystal.

Embodiment four

A kind of jujube deep processing technology, comprises the following steps:

(1) Raw material selection: take natural selenium fresh jujube as production raw material;

(2) Cleaning: wash off the soil and impurities in the jujube with water;

(3) Destemming: remove the stalk of the jujube;

(4) crushing: in parts by weight, the jujube after destemming is mixed with 3 times of water and crushed to obtain jujube paste;

(5) Preparation of jujube juice:

<1>Put the jujube paste into the extraction tank through the screw pump for one extraction; the extraction time is 130 minutes, and the temperature is 55°C

<2> The jujube paste is separated into jujube juice and jujube fiber by a centrifuge after one extraction, and the jujube juice is put into a temporary storage tank;

<3> In terms of parts by weight, the jujube fiber is mixed with 1 times of water and then pumped into the extraction tank by a screw pump for secondary extraction; the secondary extraction time is 60 minutes, and the temperature is 55°C

<4> The water-added jujube fiber is secondarily extracted and separated into jujube juice and jujube residue by a centrifuge, and the jujube juice is put into a temporary storage tank to complete the preparation of jujube juice.

The jujube juice prepared by the above-mentioned jujube deep processing technology is prepared by adding food additives, and the prepared juice is sterilized instantaneously for 3-6 seconds, and then filled and packaged for sale.

(6) concentration: the sterilized mixed fruit juice is vacuum-concentrated to obtain 60% concentrated turbid juice;

(7) Storage: Put the concentrated turbid juice into a 50m3 storage tank in the cold storage and store it for more than ¹ month. Let the concentrated turbid juice naturally settle into layers in the storage tank. The upper layer is the jujube clear juice, and the lower layer is the jujube meat.

The prepared jujube clear juice is prepared by diluting and adding food additives, and the prepared juice is sterilized instantaneously for 3-6 seconds, and then filled and packaged for sale.

The prepared jujube meat is the raw material for preparing jujube sauce or jujube crystal.

2 bottles of the clear jujube juice obtained in the four examples were sampled respectively, and 230g of each bottle was used for detection of appearance and physical and chemical indicators:

The above shows that the jujube clear juice prepared by the present invention has good mouthfeel, good hue and rich nutrition.

Claims (10)

1. a crucian jujube deep processing technology is characterized in that: comprise the following steps: (1) Raw material selection: take natural selenium fresh jujube as production raw material; (2) Cleaning: wash off the soil and impurities in the jujube with water; (3) Destemming: remove the stalk of the jujube; (4) crushing: crush the jujube after destemming and water to obtain jujube paste; (5) Preparation of jujube juice: <1> Put the jujube paste into the extraction tank through a screw pump for a leaching; <2> The jujube paste is separated into jujube juice and jujube fiber by a centrifuge after one extraction, and the jujube juice is put into a temporary storage tank; <3> the jujube fiber is mixed with water and then pumped into the extraction tank by a screw pump for secondary leaching; <4> The jujube fiber added with water is extracted twice and separated into jujube juice and jujube residue by a centrifuge, and the jujube juice is put into a temporary storage tank to complete the preparation of the jujube juice. 2. A kind of jujube deep processing technology as claimed in claim 1, characterized in that: it also includes the following steps: blending the jujube juice obtained in the step of (5) preparing jujube juice, and instantaneously sterilizing the blended juice , the sterilization time is 3-6 seconds, then filled and packaged for sale. 3. A kind of jujube deep processing technology as claimed in claim 1, is characterized in that: also comprises the following steps: (6) Concentration: vacuum concentrating the jujube juice obtained in the step of preparing the jujube juice in (5) to obtain 40-60% concentrated turbid juice; (7) Storage: Put the concentrated turbid juice into a storage tank in a cold storage below -5°C and store it for more than 1 month. The concentrated turbid juice will naturally precipitate and stratify in the storage tank. The storage tank mentioned above is 50-100m ³ . 4. A kind of jujube deep processing technology as claimed in claim 3, it is characterized in that: in the described (4) crushing step, by weight, destemmed jujube: water=1:1.5-5. 5. A kind of jujube deep processing technology as claimed in claim 3, it is characterized in that: in the described (5) step of preparing jujube juice, by weight, the jujube fiber is mixed with water at 1:1 and passed through the screw Pump to the extraction tank for secondary extraction. 6 . The deep processing technology of jujube according to claim 3 , characterized in that: in the (5) step of preparing jujube juice, one extraction time is 120-150 minutes, and the temperature is 45-55° C. 7. The process for deep processing jujube according to claim 3, characterized in that: in the step (5) of preparing jujube juice, the second extraction time is 40-60 minutes, and the temperature is 45-55°C. 8. The jujube meat produced by a kind of jujube deep processing process according to any one of claims 3-7, characterized in that: the jujube meat is a raw material for preparing jujube sauce or jujube crystal. 9. According to any one of claims 3-7, the jujube clear juice prepared by the deep processing technology of jujube, is characterized in that: the jujube clear juice is prepared by blending, and the blended juice is instantaneously sterilized, and the sterilization time 3-6 seconds, then filled and packaged for sale. 10. According to any one of claims 1-8, the jujube dregs produced by the deep processing technology of jujube dates is characterized in that: the jujube dregs can be used alone as agricultural organic fertilizer or feed for livestock and poultry, or in Application in agricultural organic fertilizer, livestock and poultry feed.