阅读说明：本技术 一种刺梨汁的制备方法 (Preparation method of roxburgh rose juice ) 是由 白洪斌 尹建 周迪 于 2021-08-09 设计创作，主要内容包括：本发明涉及一种刺梨汁的制备方法,所述制备方法步骤为：(1)清洗、挑拣；(2)破碎、榨汁；3)加热；4)芳香回收；(5)冷却；(6)酶化；(7)超滤；(8)树脂脱涩；(9)降膜浓缩；(10)灭菌；(11)无菌包装；(12)检验。该制备方法操作简单、维C含量达到原刺梨汁有效成分浓度的8倍以上,制备的刺梨汁能够保持原有色泽,外观澄清,颜色长期保持为淡黄色或橙黄色,具有刺梨固有的香气与滋味,无异味,无沉淀物,无悬浮物,并经过营养成分指标检测,其各项指标均符合标准。(The invention relates to a preparation method of roxburgh rose juice, which comprises the following steps: (1) cleaning and picking; (2) crushing and juicing; 3) heating; 4) recovering aroma; (5) cooling; (6) enzymatic conversion; (7) ultrafiltration; (8) removing astringency of the resin; (9) falling film concentration; (10) sterilizing; (11) aseptic packaging; (12) and (6) checking. The preparation method is simple to operate, the content of vitamin C reaches more than 8 times of the concentration of the active ingredients of the original roxburgh rose juice, the prepared roxburgh rose juice can keep the original color and luster, the appearance is clear, the color is kept to be faint yellow or orange yellow for a long time, the intrinsic fragrance and taste of the roxburgh rose are provided, no peculiar smell exists, no precipitate exists, no suspended matter exists, and all indexes of the roxburgh rose juice meet the standard through detection of nutrient indexes.)

1. The preparation method of the roxburgh rose juice is characterized by comprising the following steps:

(1) cleaning and picking: cleaning ash, mud and other impurities on the surface of the fresh roxburgh rose raw material by using clear water; removing impurities, inferior fruits and rotten fruits;

(2) crushing and juicing: crushing the picked roxburgh rose into particles with the diameter less than 0.1mm by a crusher, and extruding to separate juice and residues;

(3) heating: heating the juice to 90-98 deg.C with a tubular heater, and maintaining for 15-20 s;

(4) and (3) fragrance recovery: heating the heated fruit juice in an aroma recovery device at 90-95 deg.C to evaporate 20-30% of water from fructus Rosae Normalis juice, and recovering aroma;

(5) and (3) cooling: cooling the aroma-recovered juice to 45-50 ℃ by a tubular cooler;

(6) enzymatic conversion: keeping the temperature of the cooled fruit juice constant in an enzymatic tank, adding 0.2-0.4 per mill of pectinase, mixing, standing for 50-70min, adding 0.2-0.4 per mill of bentonite, mixing, standing for 50-70min, performing pectin test, and allowing the next procedure to be carried out without floccules and precipitates;

(7) and (3) ultrafiltration: placing the enzymed fruit juice in a circulation tank, heating the circulation tank to 40-45 deg.C, and filtering with ultrafiltration membrane by dynamic osmosis;

(8) and (3) de-astringency of resin: the clear juice after ultrafiltration is taken to adsorb tannin in the roxburgh rose juice through macroporous adsorption resin so as to achieve the purpose of removing astringent taste;

(9) falling film concentration: vacuum evaporating the deastringent fruit juice in a three-effect concentrator at low temperature until the fruit juice concentration is 60-72 ° Brix;

(10) and (3) sterilization: sterilizing the falling film concentrated juice in a tubular sterilizer at 95-108 deg.C for 15-20 s;

(11) and (4) aseptic packaging: directly conveying the sterilized concentrated juice to a packaging machine, and filling the material into a sterile bag in a sterile room through a filling valve;

(12) and (4) checking: and detecting sensory indexes, physical and chemical indexes and microorganism indexes of the packaged product according to standards, and warehousing the packaged product according with requirements.

2. The method according to claim 1, wherein the heating in step (3) is performed by heating the juice to 95 ℃ for 18 seconds by using a tube heater.

3. The method according to claim 1, wherein the aroma recovery in step (4) is performed by feeding the heated juice into an aroma recovery unit, heating at 93 ℃ to evaporate 25% of water from the Rosa roxburghii juice, and recovering aroma.

4. The method of claim 1, wherein the juice cooled in step (5) after aroma recovery is cooled to 45 ℃ by a tube cooler.

5. The preparation method according to claim 1, wherein the enzymatic conversion in step (6) is carried out by keeping the temperature of the cooled fruit juice constant in an enzymatic conversion tank, adding 0.3 per mill of pectinase, uniformly mixing, standing for 60min, adding 0.3 per mill of bentonite, uniformly mixing, standing for 60min, carrying out a pectin test, and entering the next procedure after no floccule and precipitate are generated.

6. The method according to claim 1, wherein the ultrafiltration in step (7) is performed by dynamic osmosis filtration through an ultrafiltration membrane by taking the enzymatic juice in a circulation tank heated at 45 ℃.

7. The process of claim 1, wherein said falling film concentration of step (9) is carried out by vacuum low temperature evaporation of the resin-deastringent juice in a triple effect concentrator to a juice concentration of 65 ° Brix.

8. The preparation method according to any one of claims 1 or 7, wherein the triple effect concentrator in the step (9) of falling film concentration is subjected to vacuum low temperature evaporation, wherein the single effect temperature is 85-90 ℃; the secondary effect temperature is 70-75 ℃; the triple effect temperature is 50-55 ℃.

9. The preparation method according to claim 8, wherein the triple effect concentrator in the step (9) of falling film concentration is subjected to vacuum low temperature evaporation, wherein the first effect temperature is 88 ℃; the secondary effect temperature is 72 ℃; the triple effect temperature is 52 ℃.

10. The method according to claim 1, wherein the sterilization in step (10) is performed by sterilizing the falling film concentrated juice in a tubular sterilizer at 108 ℃ for 20 s.

Technical Field

The invention belongs to the technical field of fruit juice processing, and particularly relates to a preparation method of roxburgh rose juice.

Background

The roxburgh rose fruit contains various nutrient components, vitamin C, D, P, E and very abundant carotene, and the content of vitamin C is several times more than that of the fresh jujube called vitamin C pill. The rich vitamins are helpful for the immunologic function of human bodies, can prevent and resist cancers, and can beautify skin. Fructus Rosae Normalis also has effects of promoting appetite and resolving food stagnation, and is beneficial to patients with coronary heart disease, hypertension, and arteriosclerosis.

At present, a great deal of research on the processing, transportation and storage of roxburgh rose is carried out at home and abroad.

The application number CN201911360475.0, entitled "method for clarifying and removing astringency of Rosa roxburghii Tratt juice", discloses that chitosan is used as a carrier, biological enzyme is loaded to prepare compound enzyme microspheres, the compound enzyme microspheres are filled into a chromatographic column, and the Rosa roxburghii Tratt juice flows through the chromatographic column, so that the clarification and the removal of astringency of the Rosa roxburghii Tratt juice are completed.

The technical problem of application No. CN201911360475.0 is: 1) before the enzymolysis, the heating is not carried out, microorganisms and enzymes in the roxburgh rose juice cannot be passivated, and substances such as protein, starch and the like cannot be fully aged, so that the stability of the concentrated roxburgh rose juice is not facilitated; 2) the operation is complex, which is not beneficial to the industrialized production.

The application number CN201610382251.X, entitled "Rosa roxburghii Tratt juice and its preparation method", discloses performing enzymolysis on crushed Rosa roxburghii Tratt fruit at 60-70 deg.C for 15-30min, juicing in a juicer, filtering, and collecting filtrate; carrying out enzymolysis again on the filtrate, clarifying, filtering, homogenizing, sterilizing for 15-30s in an environment with the temperature of 91-95 ℃, adding white granulated sugar and a stabilizer into 500L of hot water with the temperature of 75-90 ℃, wherein the adding amount of the white granulated sugar is 3-5% of the weight of the hot water, the adding amount of the stabilizer is 1-2% of the weight of the hot water, and stirring for 10 min; adding the sterilized roxburgh rose juice into the mixture, wherein the adding amount is 300-450L, and stirring for 10min to obtain a mixture; adding at least one of sodium tripolyphosphate 0.1-0.5%, beta-cyclodextrin 0.3-0.7%, acesulfame-K1.3-2%, EDTA powder 2.3-4.7%, and salt 0.1-0.4% by weight of the mixture, and stirring for 10 min; adding sodium citrate or citric acid 0.1-0.6 wt% of the mixture to obtain semi-finished product, bottling, and storing.

Technical problem with application No. cn201610382251. x: 1) sugar or chemical stabilizer is added into the roxburgh rose juice, so that the original taste and flavor and the appearance color of the roxburgh rose juice are difficult to ensure, and the product quality is reduced; 2) the process has defects, and the roxburgh rose juice is prepared after being sterilized, so that secondary pollution is easy to cause product quality problems.

The application number CN201410283220.X is invention name 'a roxburgh rose juice and a preparation method thereof', and discloses fresh roxburgh rose which is cut into slices and is soaked in color protection liquid and complex enzyme liquid, wherein the first step is soaking in the color protection liquid, the second step is soaking in the complex enzyme liquid, the soaking time ratio of the first step to the second step is 3:1, and the soaking is soaking for 3-5 hours at normal temperature for standby application; placing the soaked fresh sheet fructus Rosae Normalis in a juicer, treating the residue-containing juice with 0.3-0.5% fruit juice complex enzyme at room temperature for 4-6 hr, centrifuging in a centrifuge with rotation speed of 3000-; blending the juice with sucrose, sterilizing at 105 deg.C for 30s, detecting the quality of the juice after the sterilization is finished, and aseptic filling to obtain Sucus Rosae Normalis.

Technical problem that application number cn201410283220.x exists: 1) before the enzymolysis, the heating is not carried out, microorganisms and enzymes in the roxburgh rose juice cannot be passivated, and substances such as protein, starch and the like cannot be fully aged, so that the stability of the concentrated roxburgh rose juice is not facilitated; 3) the supercritical filtration treatment has high cost; 3) fresh rosa roxburghii tratt fruits are not easy to store, and the fruits can be fermented and rotten after being stored for 10 days, so that the product quality is influenced; 3) the fresh roxburgh rose fruit slicing, sepal removal and seed removal need manual treatment, the efficiency is low, and the industrial production is not facilitated; 4) normal temperature enzymolysis is not beneficial to process control, and the pretreatment enzymolysis time is long, thus being not beneficial to industrial production; 5) sugar is added into the roxburgh rose juice to reduce the product quality.

The application number CN201410178465.6, entitled "purification process, equipment and application of high-concentration roxburgh rose juice", is a Guizhou Jinweibao roxburgh rose development Limited company and discloses a purification process of high-concentration roxburgh rose juice; comprises the following steps: pressing into juice; coarse filtration; ③ ultrafiltering; and fourthly, concentrating. The invention also provides a purification device of the high-concentration roxburgh rose juice, which comprises a resin tank, a tubular ultrafiltration membrane and a concentration device; the resin tank, the tubular ultrafiltration membrane and the concentration equipment are sequentially connected through a pipeline; the tubular ultrafiltration membrane is characterized in that a large-aperture pipe, a middle-aperture pipe and a small-aperture pipe are sequentially connected through pipelines, and the apertures of the membranes in the large-aperture pipe, the middle-aperture pipe and the small-aperture pipe are sequentially decreased; the concentration equipment is a triple-effect falling film concentration evaporator. The method is applied to purification of the roxburgh rose juice. The invention has high concentration degree, less loss of effective components and less impurity residue.

The technical problem of application No. CN201410178465.6 is: 1) the roxburgh rose juice is directly subjected to rough filtration without being heated before enzymatic conversion, so that microorganisms and enzymes in the roxburgh rose juice can not be passivated easily, and substances such as protein, starch and the like can not be aged fully, which is not beneficial to the stability of the concentrated roxburgh rose juice; 2) before enzymolysis, fragrance recovery is not carried out, so that the quality of concentrated roxburgh rose juice is reduced; 3) before ultrafiltration, enzymolysis treatment is not carried out, so that the filtration of the roxburgh rose juice is incomplete, and the stability of concentrated roxburgh rose juice is not facilitated; 4) the preparation process only refers to the steps of the purification process of the concentrated roxburgh rose juice, does not refer to the specific parameters of the operation, and cannot be operated according to the disclosed preparation process by the skilled person.

Aiming at the problems, the inventor researches and researches a large number of experiments on the basis of previous research (with the application number of CN201410178465.6), starts from the technical problems and provides a new idea for the preparation of the roxburgh rose juice by improving the production process and adjusting the production process parameters, the method is simple to operate, the concentration of the effective components of the original roxburgh rose juice is more than 8 times, the prepared concentrated roxburgh rose juice can keep the original color and clear appearance after reduction, the color can be kept to be faint yellow or orange yellow for a long time, the original fragrance and taste of the roxburgh rose are realized, no peculiar smell is generated, no suspended matters exist, and all indexes of the concentrated roxburgh rose juice meet the standards through the index detection of nutritional components.

Disclosure of Invention

The invention aims to provide a preparation method of roxburgh rose juice.

The preparation method comprises the following steps:

(1) cleaning and picking: cleaning ash, mud and other impurities on the surface of the fresh roxburgh rose raw material by using clear water; removing impurities, inferior fruits and rotten fruits;

(2) crushing and juicing: crushing the picked roxburgh rose into particles with the diameter less than 0.1mm by a crusher, and extruding to separate juice and residues;

(3) heating: heating the juice to 90-98 deg.C with a tubular heater, and maintaining for 15-20 s;

(4) and (3) fragrance recovery: heating the heated fruit juice in an aroma recovery device at 90-95 deg.C to evaporate 20-30% of water from fructus Rosae Normalis juice, and recovering aroma;

(5) and (3) cooling: cooling the aroma-recovered juice to 45-50 ℃ by a tubular cooler;

(6) enzymatic conversion: keeping the temperature of the cooled fruit juice constant in an enzymatic tank, adding 0.2-0.4 per mill of pectinase, mixing, standing for 50-70min, adding 0.2-0.4 per mill of bentonite, mixing, standing for 50-70min, performing pectin test, and allowing the next procedure to be carried out without floccules and precipitates;

(7) and (3) ultrafiltration: placing the enzymed fruit juice in a circulation tank, heating the circulation tank to 40-45 deg.C, and filtering with ultrafiltration membrane by dynamic osmosis;

(8) and (3) de-astringency of resin: the clear juice after ultrafiltration is taken to adsorb tannin in the roxburgh rose juice through macroporous adsorption resin so as to achieve the purpose of removing astringent taste;

(9) falling film concentration: vacuum evaporating the deastringent fruit juice in a three-effect concentrator at low temperature until the fruit juice concentration is 60-72 ° Brix;

(10) and (3) sterilization: sterilizing the falling film concentrated juice in a tubular sterilizer at 95-108 deg.C for 15-20 s;

(11) and (4) aseptic packaging: directly conveying the sterilized concentrated juice to a packaging machine, and filling the material into a sterile bag in a sterile room through a filling valve;

(12) and (4) checking: and detecting sensory indexes, physical and chemical indexes and microorganism indexes of the packaged product according to standards, and warehousing the packaged product according with requirements.

Preferably, the first and second liquid crystal materials are,

and (3) heating the fruit juice to 95 ℃ by using a tubular heater, and keeping the temperature for 18 s.

And (4) the aroma recovery is that the heated fruit juice enters an aroma recovery device, heating is carried out at 93 ℃, 25% of water in the roxburgh rose juice is evaporated, and aroma is recovered.

And (5) cooling the aroma-recovered fruit juice to 45 ℃ by using a tubular cooler.

And (6) keeping the temperature of the cooled fruit juice at constant temperature in an enzymatic tank, adding 0.3 per mill of pectinase, uniformly mixing, standing for 60min, adding 0.3 per mill of bentonite, uniformly mixing, standing for 60min, performing a pectin test, and entering the next procedure after no floccule and precipitate are generated.

The ultrafiltration in the step (7) is to take the fruit juice after the enzymolysis into a circulating tank, the heating temperature of the circulating tank is 45 ℃, and the fruit juice is filtered by the dynamic permeation of an ultrafiltration membrane;

and (9) carrying out falling film concentration to obtain the juice subjected to resin deastringency, and carrying out vacuum low-temperature evaporation by using a triple-effect concentrator until the juice concentration is 65 DEG Brix.

The triple-effect concentrator in the falling film concentration in the step (9) carries out vacuum low-temperature evaporation, wherein the primary effect temperature is 85-90 ℃; the secondary effect temperature is 70-75 ℃; the triple effect temperature is 50-55 ℃.

It is further preferred that the first and second liquid crystal compositions,

in the falling film concentration step (9), the triple-effect concentrator is subjected to vacuum low-temperature evaporation, wherein the primary effect temperature is 88 ℃; the secondary effect temperature is 72 ℃; the triple effect temperature is 52 ℃.

Preferably, the first and second liquid crystal materials are,

and (10) sterilizing the falling film concentrated juice for 20s at 108 ℃ in a tubular sterilizer.

The invention has the following advantages:

1. according to the preparation method, a large number of tests are explored and researched, on the basis of the original preparation method, the steps of heating, aroma recovery and enzymatic treatment are added in the production process, a new thought is provided for preparation of the roxburgh rose juice through adjustment of production process parameters, the method is simple to operate, the concentration of effective components of the roxburgh rose juice is more than 8 times of that of the effective components of the original roxburgh rose juice, the prepared concentrated roxburgh rose juice can keep the original color and luster after reduction, the appearance is clear, the color is kept to be faint yellow or orange yellow for a long time, the intrinsic aroma and taste of the roxburgh rose are achieved, no peculiar smell exists, no suspended matters exist, and all indexes of the roxburgh rose juice meet the standards through detection of nutritional ingredient indexes.

2. The roxburgh rose juice before the enzymolysis is heated for 15-20s at 90-98 ℃, then is subjected to aroma recovery to remove 20-30% of water in the roxburgh rose juice, and is subjected to enzymolysis after being cooled, so that microorganisms and enzymes in the roxburgh rose juice are passivated, and substances such as protein, starch and the like are fully aged, thereby being beneficial to the stability of the concentrated roxburgh rose juice.

3. According to the invention, the pectin in the roxburgh rose juice is decomposed by pectinase, so that the residual precipitation of impurities is promoted, the effective components are easy to separate, and the content of the effective components is ensured.

4. The method comprises the steps of putting the fruit juice after enzymatic hydrolysis into a circulating tank, heating the circulating tank to 40-45 ℃, performing dynamic osmotic filtration through an ultrafiltration membrane, and improving the filtration speed through a tube heater in the filtration process.

5. The method comprises the steps of treating the juice with resin, and adsorbing tannin in the roxburgh rose juice by using the clarified juice after ultrafiltration through macroporous adsorption resin so as to achieve the purpose of removing astringency.

6. The invention obtains the optimal scheme of the preparation method through the screening experiment of the method, and the optimal scheme is examined by methodology, and the results of 6 batches of detection indexes all accord with the regulations, and the RSD% is less than 3%. The preparation method is proved to have good stability and good repeatability.

7. According to the invention, through a comparative example detection test, the result of index detection of the preparation method disclosed by the invention (example 1) is more than 8 times higher than that of comparative examples 1-4, and the fact that the effective components of the preparation method disclosed by the invention are completely extracted is proved.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

Example 1

(1) Cleaning and picking: cleaning ash, mud and other impurities on the surface of the fresh roxburgh rose raw material by using clear water; removing impurities, inferior fruits and rotten fruits;

(2) crushing and juicing: crushing the picked roxburgh rose into particles with the diameter less than 0.1mm by a crusher, and extruding to separate juice and residues;

(3) heating: heating the juice to 95 deg.C with a tubular heater for 18 s;

(4) and (3) fragrance recovery: heating the heated fruit juice in an aroma recovery device at 93 deg.C to evaporate 25% of water from fructus Rosae Normalis juice, and recovering aroma;

(5) and (3) cooling: cooling the aroma-recovered juice to 45 ℃ by a tubular cooler;

(6) enzymatic conversion: keeping the cooled fruit juice at constant temperature in an enzymatic tank, adding 0.3 per mill of pectinase, stirring, standing for 60min, adding 0.3 per mill of bentonite, stirring, standing for 60min, performing pectin test, and allowing the next procedure to be carried out without floccules and precipitates;

(7) and (3) ultrafiltration: placing the enzymed fruit juice in a circulation tank, heating the circulation tank to 45 deg.C, and filtering with ultrafiltration membrane by dynamic osmosis;

(8) and (3) de-astringency of resin: the clear juice after ultrafiltration is taken to adsorb tannin in the roxburgh rose juice through macroporous adsorption resin so as to achieve the purpose of removing astringent taste;

(9) falling film concentration: vacuum evaporating the deastringent fruit juice with triple-effect concentrator at low temperature, wherein the first-effect temperature is 88 deg.C, the second-effect temperature is 72 deg.C, the third-effect temperature is 52 deg.C, and concentrating to obtain fruit juice with concentration of 65 ° Brix;

(10) and (3) sterilization: sterilizing the falling film concentrated juice in a tubular sterilizer at 108 deg.C for 20 s;

(11) and (4) aseptic packaging: directly conveying the sterilized concentrated juice to a packaging machine, and filling the material into a sterile bag in a sterile room through a filling valve;

(12) and (4) checking: and detecting sensory indexes, physical and chemical indexes and microorganism indexes of the packaged product according to standards, and warehousing the packaged product according with requirements.

Example 2

(1) Cleaning and picking: cleaning ash, mud and other impurities on the surface of the fresh roxburgh rose raw material by using clear water; removing impurities, inferior fruits and rotten fruits;

(2) crushing and juicing: crushing the picked roxburgh rose into particles with the diameter less than 0.1mm by a crusher, and extruding to separate juice and residues;

(3) heating: heating the juice to 90 deg.C with a tubular heater, and maintaining for 15 s;

(4) and (3) fragrance recovery: heating the heated fruit juice in an aroma recovery device at 90 deg.C to evaporate 20% of water from fructus Rosae Normalis juice, and recovering aroma;

(5) and (3) cooling: cooling the aroma-recovered juice to 45 ℃ by a tubular cooler;

(6) enzymatic conversion: keeping the cooled fruit juice at constant temperature in an enzymatic tank, adding 0.2 per mill of pectinase, stirring, standing for 50min, adding 0.2 per mill of bentonite, stirring, standing for 50min, performing pectin test, and allowing the next procedure to be carried out without floccules and precipitates;

(7) and (3) ultrafiltration: placing the enzymed fruit juice in a circulation tank, heating the circulation tank to 40 deg.C, and filtering with ultrafiltration membrane by dynamic osmosis;

(8) and (3) de-astringency of resin: the clear juice after ultrafiltration is taken to adsorb tannin in the roxburgh rose juice through macroporous adsorption resin so as to achieve the purpose of removing astringent taste;

(9) falling film concentration: vacuum evaporating the deastringent fruit juice with triple-effect concentrator at low temperature, wherein the first-effect temperature is 85 deg.C, the second-effect temperature is 70 deg.C, the third-effect temperature is 50 deg.C, and concentrating to obtain fruit juice with concentration of 60 ° Brix;

(10) and (3) sterilization: sterilizing the juice after falling film concentration in a tubular sterilizer at 95 ℃ for 15 s;

(11) and (4) aseptic packaging: directly conveying the sterilized concentrated juice to a packaging machine, and filling the material into a sterile bag in a sterile room through a filling valve;

(12) and (4) checking: and detecting sensory indexes, physical and chemical indexes and microorganism indexes of the packaged product according to standards, and warehousing the packaged product according with requirements.

Example 3

(1) Cleaning and picking: cleaning ash, mud and other impurities on the surface of the fresh roxburgh rose raw material by using clear water; removing impurities, inferior fruits and rotten fruits;

(2) crushing and juicing: crushing the picked roxburgh rose into particles with the diameter less than 0.1mm by a crusher, and extruding to separate juice and residues;

(3) heating: heating the juice to 98 deg.C with a tubular heater for 20 s;

(4) and (3) fragrance recovery: heating the heated fruit juice in an aroma recovery device at 95 deg.C to evaporate 30% of water from fructus Rosae Normalis juice, and recovering aroma;

(5) and (3) cooling: cooling the aroma-recovered juice to 50 ℃ by a tubular cooler;

(6) enzymatic conversion: keeping the cooled fruit juice at constant temperature in an enzymatic tank, adding 0.4 per mill of pectinase, stirring, standing for 70min, adding 0.4 per mill of bentonite, stirring, standing for 70min, performing pectin test, and allowing the next procedure to be carried out without floccules and precipitates;

(7) and (3) ultrafiltration: placing the enzymed fruit juice in a circulation tank, heating the circulation tank to 45 deg.C, and filtering with ultrafiltration membrane by dynamic osmosis;

(8) and (3) de-astringency of resin: the clear juice after ultrafiltration is taken to adsorb tannin in the roxburgh rose juice through macroporous adsorption resin so as to achieve the purpose of removing astringent taste;

(9) falling film concentration: vacuum evaporating the deastringent fruit juice with a triple-effect concentrator at low temperature, wherein the first-effect temperature is 90 ℃; the secondary effect temperature is 75 ℃; the triple effect temperature is 55 ℃, and the juice is concentrated to the juice concentration of 72 DEG Brix;

(10) and (3) sterilization: sterilizing the falling film concentrated juice in a tubular sterilizer at 108 deg.C for 20 s;

(11) and (4) aseptic packaging: directly conveying the sterilized concentrated juice to a packaging machine, and filling the material into a sterile bag in a sterile room through a filling valve;

(12) and (4) checking: and detecting sensory indexes, physical and chemical indexes and microorganism indexes of the packaged product according to standards, and warehousing the packaged product according with requirements.

Example 4

(1) Cleaning and picking: cleaning ash, mud and other impurities on the surface of the fresh roxburgh rose raw material by using clear water; removing impurities, inferior fruits and rotten fruits;

(2) crushing and juicing: crushing the picked roxburgh rose into particles with the diameter less than 0.1mm by a crusher, and extruding to separate juice and residues;

(3) heating: heating the juice to 92 deg.C with a tubular heater, and maintaining for 16 s;

(4) and (3) fragrance recovery: heating the heated fruit juice in an aroma recovery device at 92 deg.C to evaporate 22% of water from fructus Rosae Normalis juice, and recovering aroma;

(5) and (3) cooling: cooling the aroma-recovered juice to 46 ℃ by a tubular cooler;

(6) enzymatic conversion: keeping the temperature of the cooled fruit juice constant in an enzymatic tank, adding 0.3 per mill of pectinase, mixing uniformly, standing for 55min, adding 0.3 per mill of bentonite, mixing uniformly, standing for 55min, performing a pectin test, and allowing the next procedure to be carried out without floccules and precipitates;

(7) and (3) ultrafiltration: placing the enzymed fruit juice in a circulation tank, heating the circulation tank to 42 deg.C, and filtering with ultrafiltration membrane by dynamic osmosis;

(8) and (3) de-astringency of resin: the clear juice after ultrafiltration is taken to adsorb tannin in the roxburgh rose juice through macroporous adsorption resin so as to achieve the purpose of removing astringent taste;

(9) falling film concentration: vacuum evaporating the deastringent fruit juice with a triple-effect concentrator at 86 deg.C; the secondary effect temperature is 71 ℃; the triple effect temperature is 51 ℃, and the juice is concentrated to the juice concentration of 62 DEG Brix;

(10) and (3) sterilization: sterilizing the falling film concentrated juice in a tubular sterilizer at 98 deg.C for 16 s;

(11) and (4) aseptic packaging: directly conveying the sterilized concentrated juice to a packaging machine, and filling the material into a sterile bag in a sterile room through a filling valve;

(12) and (4) checking: and detecting sensory indexes, physical and chemical indexes and microorganism indexes of the packaged product according to standards, and warehousing the packaged product according with requirements.

Example 5

(1) Cleaning and picking: cleaning ash, mud and other impurities on the surface of the fresh roxburgh rose raw material by using clear water; removing impurities, inferior fruits and rotten fruits;

(2) crushing and juicing: crushing the picked roxburgh rose into particles with the diameter less than 0.1mm by a crusher, and extruding to separate juice and residues;

(3) heating: heating the juice to 94 deg.C with a tubular heater for 17 s;

(4) and (3) fragrance recovery: heating the heated fruit juice in an aroma recovery device at 93 deg.C to evaporate 24% of water from fructus Rosae Normalis juice, and recovering aroma;

(5) and (3) cooling: cooling the aroma-recovered juice to 47 deg.C by a tubular cooler;

(6) enzymatic conversion: keeping the cooled fruit juice at constant temperature in an enzymatic tank, adding 0.4 per mill of pectinase, stirring uniformly, standing for 65min, adding 0.4 per mill of bentonite, stirring uniformly, standing for 65min, performing pectin test, and allowing the next procedure to be carried out without floccules and precipitates;

(7) and (3) ultrafiltration: placing the enzymed fruit juice in a circulation tank, heating the circulation tank to 43 deg.C, and filtering by dynamic permeation of ultrafiltration membrane;

(8) and (3) de-astringency of resin: the clear juice after ultrafiltration is taken to adsorb tannin in the roxburgh rose juice through macroporous adsorption resin so as to achieve the purpose of removing astringent taste;

(9) falling film concentration: vacuum evaporating the deastringent fruit juice with a triple-effect concentrator at low temperature, wherein the first-effect temperature is 87 ℃; the secondary effect temperature is 73 ℃; the triple effect temperature is 53 ℃, and the juice is concentrated to the concentration of 64 DEG Brix;

(10) and (3) sterilization: sterilizing the falling film concentrated juice in a tubular sterilizer at 100 deg.C for 17 s;

(11) and (4) aseptic packaging: directly conveying the sterilized concentrated juice to a packaging machine, and filling the material into a sterile bag in a sterile room through a filling valve;

(12) and (4) checking: and detecting sensory indexes, physical and chemical indexes and microorganism indexes of the packaged product according to standards, and warehousing the packaged product according with requirements.

Example 6

(1) Cleaning and picking: cleaning ash, mud and other impurities on the surface of the fresh roxburgh rose raw material by using clear water; removing impurities, inferior fruits and rotten fruits;

(2) crushing and juicing: crushing the picked roxburgh rose into particles with the diameter less than 0.1mm by a crusher, and extruding to separate juice and residues;

(3) heating: heating the juice to 97 deg.C with a tubular heater, and maintaining for 19 s;

(4) and (3) fragrance recovery: heating the heated fruit juice in an aroma recovery device at 94 deg.C to evaporate 28% of water from fructus Rosae Normalis juice, and recovering aroma;

(5) and (3) cooling: cooling the aroma-recovered juice to 48 ℃ by a tubular cooler;

(6) enzymatic conversion: keeping the temperature of the cooled fruit juice constant in an enzymatic tank, adding 0.3 per mill of pectinase, mixing uniformly, standing for 68min, adding 0.3 per mill of bentonite, mixing uniformly, standing for 68min, performing a pectin test, and allowing the next procedure to be carried out without floccules and precipitates;

(7) and (3) ultrafiltration: placing the enzymed fruit juice in a circulation tank, heating the circulation tank to 44 deg.C, and filtering with ultrafiltration membrane by dynamic osmosis;

(8) and (3) de-astringency of resin: the clear juice after ultrafiltration is taken to adsorb tannin in the roxburgh rose juice through macroporous adsorption resin so as to achieve the purpose of removing astringent taste;

(9) falling film concentration: vacuum evaporating the deastringent fruit juice in a three-effect concentrator at low temperature until the fruit juice concentration is 70 Brix;

(10) and (3) sterilization: sterilizing the falling film concentrated juice in a tubular sterilizer at 105 deg.C for 19 s;

(11) and (4) aseptic packaging: directly conveying the sterilized concentrated juice to a packaging machine, and filling the material into a sterile bag in a sterile room through a filling valve;

(12) and (4) checking: and detecting sensory indexes, physical and chemical indexes and microorganism indexes of the packaged product according to standards, and warehousing the packaged product according with requirements.

Experimental example: to prove the scientificity and rationality of the invention, the following experimental studies of methodology were carried out:

1 Material, apparatus

1.1 materials

1.2 apparatus

2 screening of Rosa roxburghii juice preparation method

2.1 method sources: the application number CN201410178465.6, entitled "purification process, equipment and application of high-concentration roxburgh rose juice", is a Guizhou Jinweibao roxburgh rose development Limited company and discloses a purification process of high-concentration roxburgh rose juice; comprises the following steps: pressing into juice; coarse filtration; ③ ultrafiltering; and fourthly, concentrating.

2.2 the preparation method of the temporary roxburgh rose juice comprises the following steps:

according to the previous research method of the company, in combination with the defects of the prior art, the preparation method of the temporary roxburgh rose juice comprises the following steps of (1) cleaning and picking: cleaning ash, mud and other impurities on the surface of the fresh roxburgh rose raw material by using clear water; removing impurities, inferior fruits and rotten fruits; (2) crushing and juicing: crushing the picked roxburgh rose into particles with the diameter less than 0.1mm by a crusher, and extruding to separate juice and residues; (3) heating: heating the juice to 90 deg.C with a tubular heater for 20 s;

(4) and (3) fragrance recovery: heating the heated fruit juice in an aroma recovery device at 90 deg.C to evaporate 20% of water from fructus Rosae Normalis juice, and recovering aroma; (5) and (3) cooling: cooling the aroma-recovered juice to 50 ℃ by a tubular cooler; (6) enzymatic conversion: keeping the cooled fruit juice at constant temperature in an enzymatic tank, adding 0.2 per mill of pectinase, stirring, standing for 60min, adding 0.2 per mill of bentonite, stirring, standing for 60min, performing pectin test, and allowing the next procedure to be carried out without floccules and precipitates; (7) and (3) ultrafiltration: placing the enzymed fruit juice in a circulation tank, heating the circulation tank to 40 deg.C, and filtering with ultrafiltration membrane by dynamic osmosis; (8) and (3) de-astringency of resin: the clear juice after ultrafiltration is taken to adsorb tannin in the roxburgh rose juice through macroporous adsorption resin so as to achieve the purpose of removing astringent taste; (9) falling film concentration: vacuum evaporating the deastringent fruit juice with a triple-effect concentrator at low temperature, wherein the first-effect temperature is 80 ℃; the secondary effect temperature is 60 ℃; the triple effect temperature is 50 ℃. Concentrating to obtain juice with concentration of 60 ° Brix; (10) and (3) sterilization: sterilizing the falling film concentrated juice in a tubular sterilizer at 100 deg.C for 20 s; (11) and (4) aseptic packaging: directly conveying the sterilized concentrated juice to a packaging machine, and filling the material into a sterile bag in a sterile room through a filling valve; (12) and (4) checking: and detecting sensory indexes, physical and chemical indexes and microorganism indexes of the packaged product according to standards, and warehousing the packaged product according with requirements.

2.2.1 screening of pectin preparation parameters before Ultrafiltration

Fresh rosa roxburghii tratt is taken, the preparation parameters of the pectin before ultrafiltration are screened according to the preparation method under the item 2.2 and the parameters from the method one to the method five, and the results are shown in table 1.

TABLE 1 screening Table of pectin preparation parameters before ultrafiltration

As a result: as can be seen from Table 1, the pectin test results of the methods I and II do not meet the requirements, the pectin test results of the methods III, IV and V all meet the requirements, and the method III is preferred in combination with the cost, so that the heating temperature is 95 ℃, the cooling temperature is 45 ℃, the dosage of pectinase is 0.3 per mill, and the standing time is 60 min; the dosage of bentonite is 0.3 per mill, and the standing time is preferably 60 min.

2.2.2 screening of falling film concentration parameters

The ultrafiltered juice was taken and the parameters of the falling film concentration step were screened according to the preparation method under "2.2", and the results are shown in table 2.

TABLE 2 screening table of parameters of falling film concentration step

As a result: as can be seen from Table 2, the "first and second" vitamin C contents are relatively low, and the "third, fourth and fifth" vitamin C contents are not greatly different, and in consideration of the cost, the "third method" is preferred, namely, the first effect temperature is 88 ℃, the second effect temperature is 72 ℃, the third effect temperature is 52 ℃, and the concentration of the concentrated juice is 65 DEG Brix.

2.2.3 selection of Sterilization parameters

The 2.2.2 falling film concentrated fruit juice is taken, and the parameters of the sterilization step are screened according to the preparation method under the 2.2 item, and the results are shown in the table 3.

TABLE 3 Sterilization step parameter screening Table

As a result: as can be seen from Table 3, the sterilization effect of the "method one and two" is not complete, and the sterilization efficacy of the "method three, four, five and six" is the same, and considering the cost, the "method three" is a preferred sterilization scheme, namely the sterilization temperature is 108 ℃ and the sterilization time is 20 s.

2.2.4 conclusion

In summary, the preferable scheme of the preparation method of the roxburgh rose juice comprises the following steps (example 1):

(1) cleaning and picking: cleaning ash, mud and other impurities on the surface of the fresh roxburgh rose raw material by using clear water; removing impurities, inferior fruits and rotten fruits;

(2) crushing and juicing: crushing the picked roxburgh rose into particles with the diameter less than 0.1mm by a crusher, and extruding to separate juice and residues;

(3) heating: heating the juice to 95 deg.C with a tubular heater for 18 s;

(4) and (3) fragrance recovery: heating the heated fruit juice in an aroma recovery device at 93 deg.C to evaporate 25% of water from fructus Rosae Normalis juice, and recovering aroma;

(5) and (3) cooling: cooling the aroma-recovered juice to 45 ℃ by a tubular cooler;

(6) enzymatic conversion: keeping the cooled fruit juice at constant temperature in an enzymatic tank, adding 0.3 per mill of pectinase, stirring, standing for 60min, adding 0.3 per mill of bentonite, stirring, standing for 60min, performing pectin test, and allowing the next procedure to be carried out without floccules and precipitates;

(7) and (3) ultrafiltration: placing the enzymed fruit juice in a circulation tank, heating the circulation tank to 45 deg.C, and filtering with ultrafiltration membrane by dynamic osmosis;

(8) and (3) de-astringency of resin: the clear juice after ultrafiltration is taken to adsorb tannin in the roxburgh rose juice through macroporous adsorption resin so as to achieve the purpose of removing astringent taste;

(9) falling film concentration: vacuum evaporating the deastringent fruit juice with triple-effect concentrator at low temperature, wherein the first-effect temperature is 88 deg.C, the second-effect temperature is 72 deg.C, the third-effect temperature is 52 deg.C, and concentrating to obtain fruit juice with concentration of 65 ° Brix;

(10) and (3) sterilization: sterilizing the falling film concentrated juice in a tubular sterilizer at 108 deg.C for 20 s;

(11) and (4) aseptic packaging: directly conveying the sterilized concentrated juice to a packaging machine, and filling the material into a sterile bag in a sterile room through a filling valve;

(12) and (4) checking: and detecting sensory indexes, physical and chemical indexes and microorganism indexes of the packaged product according to standards, and warehousing the packaged product according with requirements.

3 methodological validation review of preferred protocol for Roxburgh rose juice preparation

3.1 detection of samples

Taking the same batch of fresh roxburgh rose, preparing six batches (20201101, 20201102, 20201103, 20201104, 20201105 and 20201106) of roxburgh rose juice according to the preparation method under the item '2.2.4', and respectively detecting, wherein the results are shown in tables 4 and 5.

TABLE 4 six Roxburgh rose juice test data

TABLE 5 six Roxburgh rose juice test data

As a result, it can be seen from tables 4 and 5 that the six test indexes all meet the specification, and the RSD% is less than 3%. The preparation method is proved to have good stability and good repeatability.

3.2 comparative test of test results

The finished product prepared according to the preparation method under the item "2.2.4" (example 1) is compared with that prepared in comparative example 1 (application number CN201911360475.0), comparative example 2 (application number CN201610382251.X), comparative example 3 (application number CN201410283220.X) and comparative example 4 (application number CN201410178465.6) to prepare a product batch respectively, and the detection is carried out according to the method under the item "3.2", and the results are shown in tables 6 and 7.

Table 6 test results comparison data

Table 7 test results comparison data

As can be seen from tables 6 and 7, the index detection results of the preparation method of the present application (example 1) are all more than 8 times higher than those of comparative examples 1-4, and further, the preparation method of the present application is proved to extract effective components more completely.

While the invention has been described in detail in the foregoing by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that certain changes and modifications may be made therein based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.