Production of jerusalem artichoke concentrate
A technology of concentrated liquid and Jerusalem artichoke, which is applied in the field of preparation of concentrated liquid of Jerusalem artichoke, can solve the problems of precipitation, affecting the quality and marketing value of Jerusalem artichoke juice, affecting the quality and use value of Jerusalem artichoke juice, and achieves broad development prospects and simple and scientific process Effect
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Embodiment 1
[0008] Step 1: Wash and shred the Jerusalem artichoke material, add it to citric acid color protection solution with a concentration of 0.07%, wherein the weight ratio of the citric acid color protection solution to the Jerusalem artichoke is 2:1, then extract in a water bath at 80°C for 60 minutes, and press to make Obtain the crude extract of Jerusalem artichoke;
[0009] Step 2: adjust the pH of the crude Jerusalem artichoke extract to 4 with phosphoric acid, bathe in water at 90°C for 10 minutes, then adjust the pH to 11 with milk of lime, then bathe in water at 60°C for 10 minutes, then adjust the pH to 7 with phosphoric acid, and filter the above-mentioned Jerusalem artichoke juice , to obtain low-concentration Jerusalem artichoke juice;
[0010] Step 3: concentrating the low-concentration Jerusalem artichoke juice at 62° C. for 90 minutes in vacuum to obtain concentrated Jerusalem artichoke juice with a concentration of 70%.
Embodiment 2
[0012] Step 1: Wash and shred the Jerusalem artichoke material, add it to 0.1% citric acid color-protecting solution, wherein the weight ratio of citric acid color-protecting solution to Jerusalem artichoke is 1.5:1, then extract in a water bath at 90°C for 50 minutes, and press to make Obtain the crude extract of Jerusalem artichoke;
[0013] Step 2: adjust the pH of the crude Jerusalem artichoke extract to 3 with phosphoric acid, bathe in water at 85°C for 10 minutes, then adjust the pH to 12 with milk of lime, then bathe in water at 55°C for 10 minutes, then adjust the pH to 7 with phosphoric acid, and filter the above-mentioned Jerusalem artichoke juice , to obtain low-concentration Jerusalem artichoke juice;
[0014] Step 3: concentrating the low-concentration Jerusalem artichoke juice at 66° C. for 75 minutes in vacuum to obtain concentrated Jerusalem artichoke juice with a concentration of 70%.
Embodiment 3
[0016] Step 1: Wash and shred the Jerusalem artichoke material, add it to citric acid color protection solution with a concentration of 0.08%, wherein the weight ratio of the citric acid color protection solution to the Jerusalem artichoke is 1:1, then extract in a water bath at 95°C for 40 minutes, and press to make Obtain the crude extract of Jerusalem artichoke;
[0017] Step 2: Adjust the pH of the crude Jerusalem artichoke extract to 2 with phosphoric acid, bathe in water at 80°C for 10 minutes, then adjust the pH to 13 with milk of lime, then bathe in water at 50°C for 10 minutes, then adjust the pH to 7 with phosphoric acid, and filter the above-mentioned Jerusalem artichoke juice , to obtain low-concentration Jerusalem artichoke juice;
[0018] Step 3: concentrating the low-concentration Jerusalem artichoke juice at a temperature of 58°C for 110 minutes in a vacuum to obtain concentrated Jerusalem artichoke juice with a concentration of 70%.
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