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Blackthorn pear fruit-juice solid product and its production

A technology of thorn pear concentrated juice and thorn pear, which is applied in the field of health food, and can solve the problems of easy oxidation loss, unstable chemical properties, turbidity, etc.

Inactive Publication Date: 2007-11-21
SHANGHAI NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are thorn pear juice, thorn pear canned, thorn pear wine, thorn pear tea, thorn pear jam, thorn pear fruit, thorn pear preserved fruit, etc., but vitamin C, vitamin E, vitamin P and superoxide dismutase, etc. Substances are easily oxidized and lost due to unstable chemical properties, or produce adverse phenomena that affect taste, turbidity, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh 99kg of picked bluish-yellow, 80 to 90% ripe prickly pear fruit, rinse it with clean water; crush the cleaned fruit properly, and squeeze the juice with a juicer; add 0.8g / L gelatin, stir evenly, and then add 0.5g / L chitosan, stir evenly, freeze at -4°C for 2 days, filter and remove the precipitated precipitate, and make clarified thorn pear juice with good stability; add 0.8kg dextrin and 0.2kg stevioside to the above The prepared clarified thorn pear juice with good stability was freeze-dried, pulverized, granulated by wet method, and dried at 30° C. to obtain 5 kg of granulated thorn pear juice solid product.

Embodiment 2

[0031] Weigh 60kg of qualified prickly pears and 20kg of oranges, rinse them with clean water; crush the cleaned fruits properly, and squeeze the juice with a juicer; add 0.4g / L gelatin, stir evenly, and then add 0.05g / L shell Polysaccharides, stirred evenly, frozen at -4°C for 1 day, filtered to remove the precipitated precipitates, and clarified prickly pear orange juice with good stability; concentrated at a temperature of 30°C and a vacuum of -0.12 MPa to obtain concentrated Juice, then add 79.5kg of water-soluble dietary fiber, 0.5kg of protein sugar, wet-process granules, and dry at 70°C to obtain 84kg of granule-type compound Rosa roxburghii fruit juice solid product.

Embodiment 3

[0033] Weigh 10kg of prickly pears, 20kg of grapes, 10kg of pineapples, 10kg of coconuts, and 20kg of apples that have been selected, and rinse them with clean water; crush all the fruits properly, and squeeze the juice with a juicer; add 2g / L gelatin, stir evenly, and then Add 1.0g / L chitosan, stir evenly, refrigerate at 10°C for 5 days, filter and remove the precipitated precipitate, and obtain a clarified compound Rosa roxburghii juice with good stability; Concentrate at lower temperature to obtain concentrated juice, then add 10kg of water-soluble starch, 19.8kg of polydextrose, 0.2kg of glycyrrhizin, wet granules, and dry at 50°C to obtain 34.8kg of granular compound thorn pear fruit juice solid products.

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PUM

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Abstract

The invention is concerned with the solid product of roxburgh rose juice and the preparation method, it is: prepares the roxburgh rose juice or combined roxburgh rose juice to be granule, tablet, capsule or effervesce agent in order to improve the stability of vitamin C, vitamin p and superoxide dismutase in it, and reduce the nutritive value loss of roxburgh rose juice. The preparation method is: 1) prepares clear roxburgh rose juice; 2) prepares roxburgh rose condensing juice; 3) adds 1% -50% accessories into the clear roxburgh rose juice or roxburgh rose condensing juice; 4) gets grains by wet-process, or makes instant powder of roxburgh rose then gets grains by wet-process; 5) the above grains dry at the temperature of 30 centigrade - 70 centigrade in order to get the solid products.

Description

technical field [0001] The invention relates to a health food, in particular to a solid prickly pear juice product. At the same time, the present invention also relates to a preparation method of the roxburghii juice solid product. Background technique [0002] Rosa roxburghii is a Rosaceae plant, and its fruit contains a variety of nutrients, which can be roughly divided into four categories: (1) vitamins, mainly vitamin C, B vitamins (vitamin B1, B2, B11, etc.), vitamin E, and vitamin C. P; (2) trace elements, mainly selenium and zinc; (3) enzymes, mainly superoxide dismutase (SOD) and peroxidase; (4) carbohydrates: prickly pear polysaccharide. Analysis and research have confirmed that 100 grams of Rosa roxburghii fresh fruit contains up to 2,500 mg of vitamin C, 2,100 active units of superoxide dismutase, and 2,900 mg of vitamin P. In addition, Rosa roxburghii fresh fruit also contains iron, selenium, zinc, carotene, protein and 14 amino acids. According to medical inf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/395A23L2/06A23L1/212A23L1/29A23L2/52A23L19/00A23L33/00
Inventor 茅仁刚刘瑶
Owner SHANGHAI NORMAL UNIVERSITY
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