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Juice of raspberry and its processing method

A processing method and fruit juice technology, applied in the field of raspberry juice and its processing, can solve the problems of high acidity, fragrance, diluted nutrition, and low product quality

Inactive Publication Date: 2009-10-28
天津市农业科学院
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  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the high content of pectin and organic acids in the raspberry fruit, the original juice of the product has a high viscosity and high acidity, so it can only be diluted and processed for drinking. The product is not the original juice; lower quality

Method used

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  • Juice of raspberry and its processing method

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Embodiment Construction

[0028] The technology of preparing natural raspberry raw juice in the present invention is to use multiple combined biological enzymes to extract fruit juice and use leftovers; the new ion exchange technology removes excessive acidity and bitter polyphenols from raspberries; Natural components keep the raspberry pigment stable and fix the raspberry aroma.

[0029] The present invention utilizes multiple combinations of enzymes to extract fruit juice. The method is to wash and break raspberries, heat them to 80-100 degrees, and then rapidly cool them to 55-25 degrees. Pectin, starch and sugar, the action time is 0.5-5 hours; the combined enzyme dosage is 50-300g / ton, take out, filter and centrifuge, and obtain the raspberry mixed raw juice and pulp, fruit pulp, fruit residue and other leftovers. Keep the temperature of the pulp at 25-50 degrees, add the combined pulp decomposing enzyme for the second time, the time is 12-2 hours, the dosage is 100-200g / ton, centrifuge to get th...

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Abstract

A raspberry juice and a method for processing the same. The raspberry raw materials are selected, washed, crushed, rapidly killed and cooled, treated with a combination of various pulps to decompose enzymes, the pomace is removed, and the original juice is treated by a two-step ion exchange method and The raspberry juice product is obtained by mixing other fruit juices and ingredients, preparing and filtering, degassing, homogenizing, and pasteurizing. Its characteristics are: the acid content ratio of the raspberry juice is reasonable, the utilization rate of raw materials is high, and the production method of the original juice product with excellent color, aroma and taste can be obtained, so as to obtain various kinds of excellent viscosity, texture, color and flavor. Beverage products, formulations and comprehensive processing technology of low-calorie functional drinks. It is also suitable for other materials with high acid content.

Description

technical field [0001] The invention belongs to the processing technology and products of fruit juice drinks, in particular to a raspberry juice and a processing method thereof. Background technique [0002] At present, the following problems exist in the processing and production of raspberries: [0003] Due to the high content of pectin and organic acids in the raspberry fruit, the original juice of the product has a high viscosity and high acidity, so it can only be diluted and then processed for drinking. The product is not the original juice; lower quality. In addition to fully reflecting the characteristics of raspberry raw materials, the production of high-end raspberry products should also be reasonably matched with natural materials to adjust flavor, color, taste, texture, and obtain high-quality products; at the same time, the formula can be adjusted to produce low-calorie drinks. Contents of the invention [0004] The purpose of this invention is to provide a ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04
Inventor 张志军刘建华李淑芳杨丽维
Owner 天津市农业科学院