Method for making solid condition fruit juice concentrate

A technology of concentrated fruit juice and production method, which is applied in the direction of food science, etc., can solve the problems of low solid content and inconvenient portability, and achieve the effect of simple production process

Inactive Publication Date: 2010-08-25
SHENYANG JIANZHU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is not portable due to its liquid state and low solid content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The edible calcium bicarbonate that is 1% of the fruit juice quality pH value is 5.2 and the edible alcohol that is 0.3% of the fruit juice quality is added in the fruit juice of 25~30 ℃. Stir the liquid mixture evenly and let it stand for 5 minutes. The mixed liquid gradually separates into the upper layer of water and the lower layer of solid precipitation, and the upper layer of water is filtered off to obtain solid concentrated fruit juice, whose volume is 1 / of the volume of the original liquid fruit juice. 8.

[0011] When eating, add water 8 times the mass of the solid fruit juice and acetic acid accounting for 0.14 of the mass of the solid fruit juice to the solid fruit juice, adjust the pH value to 7, and then the solid fruit juice can be restored to liquid fruit juice.

Embodiment 2

[0013] Add edible calcium bicarbonate which is 1% of the fruit juice quality to a pH value of 5.0 and 0.3% edible alcohol to the fruit juice quality in the fruit juice at 25-30°C. Stir the liquid mixture evenly and let it stand for 5 minutes. The mixed liquid gradually separates into the upper layer of water and the lower layer of solid precipitation, and the upper layer of water is filtered off to obtain solid concentrated fruit juice, whose volume is 1 / of the volume of the original liquid fruit juice. 9.

[0014] When eating, add water 9 times the mass of the solid fruit juice and acetic acid accounting for 0.156 of the mass of the solid fruit juice to the solid fruit juice, and adjust the pH value to 7 to restore the solid fruit juice to liquid fruit juice.

Embodiment 3

[0016] Add edible calcium bicarbonate which is 1% of the fruit juice quality with a pH value of 5.0 and edible alcohol which is 0.32% of the fruit juice quality in the fruit juice at 25-30°C. Stir the liquid mixture evenly and let it stand for 5 minutes. The mixed liquid gradually separates into the upper layer of water and the lower layer of solid precipitation, and the upper layer of water is filtered off to obtain solid concentrated fruit juice, whose volume is 1 / of the volume of the original liquid fruit juice. 10.

[0017] When eating, add water 10 times the mass of the solid fruit juice and acetic acid accounting for 0.17 of the mass of the solid fruit juice to the solid fruit juice, and adjust the pH value to 7 to restore the solid fruit juice to liquid fruit juice.

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PUM

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Abstract

The present invention is process of producing solid concentrated juice, and relates to food producing technology. The process of producing solid concentrated juice includes the following steps: adding pH 5.0-5.2 edible calcium bicarbonate in the amount of 1 wt% and edible alcohol in the amount of 0.3-0.32 wt% into juice at 25-30 deg.c, stirring the mixture liquid and standing for 5 min for the mixture liquid to separate into upper water layer and lower precipitate layer, and filtering to eliminate water to obtain solid concentrated juice in the volume of 1 / 8-1 / 10 of the liquid juice. The low temperature solidification process is simple and has no damage to the nutritious components in juice.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing solid concentrated fruit juice. Background technique [0002] Juice is a very important nutritious food in people's daily life. But because it is liquid and has very low solid content, it is not easy to carry. Converting juice to a solid state and removing some of the water to concentrate volume is a great way to store and transport juice. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcoming that the existing fruit juice solidification method damages nutritional components, and improve through experiments to provide a method for making solid concentrated fruit juice with edible calcium bicarbonate and edible alcohol as main raw materials through a simple low-temperature solidification method. [0004] The purpose of the present invention is achieved through the following technical solutions: [0005] A met...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/08A23L2/385
Inventor 黄振华
Owner SHENYANG JIANZHU UNIVERSITY
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