Beverage contg. juice of cerasus humilis sok fruit and its preparing method

A fruit juice and beverage technology, which is applied in the Oli field, can solve the problems of high cost, high energy consumption, and long clarification time, and achieve the effects of improving product production efficiency, maintaining nutritional components, and shortening clarification time

Inactive Publication Date: 2007-07-18
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In these clarification methods, although they all have a certain clarification effect, the effects are not ideal. The outstanding problem is that the clarification time is long, so it is difficult to achieve the effect of continuous production in the industrial production process.
At the same time, some clarification methods have high energy consumption and are not suitable for clarification of fruit juice in industrial production.
In recent years, ultrafiltration clar...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Raw material selection: choose the Plum fruit with 8-9 mature red skin and red meat and no pests and diseases as raw material;

[0033] 2. Cleaning: first clean the surface of the fruit with clean water, then soak in 0.3g / L potassium permanganate solution for 5 minutes, then rinse with clean water for later use;

[0034] 3. Color-protecting steaming: put the cleaned Oli fruit into a pot, add an equal weight of water, add 0.10% isoascorbic acid and 0.20% citric acid, and keep the water for 3 minutes after boiling;

[0035] 4. De-pitting: the steamed Oli fruit is manually de-pitted;

[0036] 5. Beating: put the de-nucleated Oli according to Oli and H 2 The mass ratio of O is 1:1, add clear water and stir evenly before beating, and add 0.20% V during the beating process C Carry out color protection;

[0037] 6. Enzymolysis: Add 0.045% pectinase to the beating ole fruit juice, stir and enzymolyze at 45°C for 1 hour;

[0038] 7. Coarse filtration: filter the enzymatic...

Embodiment 2

[0053]1. Raw material selection: choose the Plum fruit with 8-9 mature red skin and red meat and no pests and diseases as raw material;

[0054] 2. Cleaning: first clean the surface of the fruit with clean water, then soak in 0.3g / L potassium permanganate solution for 5 minutes, then rinse with clean water for later use;

[0055] 3. Color-protecting steaming: Put the cleaned Oli fruit into a pot, add an equal weight of water, add 0.1% isoascorbic acid and 0.2% citric acid, and keep the water for 3 minutes after boiling;

[0056] 4. De-pitting: the steamed Oli fruit is manually de-pitted;

[0057] 5. Beating: put the de-nucleated Oli according to Oli and H 2 The mass ratio of O is 1:1, add clear water and stir evenly before beating, and add 0.2% VC in the beating process to protect the color;

[0058] 6. Enzymolysis: Add 0.04% pectinase to the beating ole fruit juice, stir and enzymolyze at 45°C for 1 hour;

[0059] 7. Coarse filtration: filter the enzymatically hydrolyzed o...

Embodiment 3

[0074] 1. Raw material selection: choose the Plum fruit with 8-9 mature red skin and red meat and no pests and diseases as raw material;

[0075] 2. Cleaning: first clean the surface of the fruit with clean water, then soak in 0.3g / L potassium permanganate solution for 5 minutes, then rinse with clean water for later use;

[0076] 3. Color-protecting steaming: put the cleaned Oli fruit into a pot, add an equal weight of water, add 0.10% isoascorbic acid and 0.20% citric acid, and keep the water for 3 minutes after boiling;

[0077] 4. De-pitting: the steamed Oli fruit is manually de-pitted;

[0078] 5. Beating: put the de-nucleated Oli according to Oli and H 2 The mass ratio of O is 1:1, add clear water and stir evenly before beating, and add 0.20% V during the beating process C Carry out color protection;

[0079] 6. Enzymolysis: Add 0.05% pectinase to the beating ole fruit juice, and stir for 1 hour at a temperature of 45°C for enzymolysis;

[0080] 7. Coarse filtration:...

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Abstract

A P.humilis fruit juice beverage rich in Ca and Fe is prepared from P.humilis fruit juice, through enzymolyzing by pectinase, filtering, adding clarifying agent prepared from chitosan, gelatin, tannic acid, bentonite, EDTA and honey, clarifying, centrifugal separation of supernatant, adding sugar, and homogenizing.

Description

technical field [0001] The invention relates to a Prunus hunilis bunge (Prunus hunilis bunge), also known as calcium fruit juice drink and a preparation method thereof. Background technique [0002] Prunus hunilis bunge, also known as Prunus hunilis bunge, is a small perennial deciduous shrub of the genus Prunus in the family Rosaceae. Prunus hunilis bunge is the smallest woody fruit tree in the world unique to my country. Drought resistance, low temperature resistance, salt and alkali resistance, barren resistance, sand-fixing and water storage are six characteristics. Therefore, promoting the cultivation and processing of Prunus auricula will make a great contribution to the sustainable development of agriculture in arid areas in my country and the world. important contribution. [0003] In recent years, the production and sales of fruit juice drinks in my country have grown rapidly. In the first half of 2006, the output of fruit juice drinks in my country reached 6.34 mill...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L2/84A23L2/72A23L2/70A23L2/56A23L2/46A23L1/212A23L1/29A23L1/272A23L5/41A23L19/00A23L33/00
Inventor 兰彦平周家华周连第姚砚武
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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