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Process for expelling fruit juice flavour

A technology for fruit juice and fruit juice liquid, applied in the field of fruit juice deodorization, can solve the problems of poor deodorization and decolorization effect, short contact time, poor sensory effect of fruit juice, etc., and achieve the effect of remarkable effect and low cost.

Inactive Publication Date: 2008-02-06
ZHANGZHOU SHUANGYUAN INDAL FOREIGN TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This practice is extremely detrimental to children, the group that consumes the most juice
At the same time, some fruits will produce browning in the process of making juice, such as apples will be oxidized and discolored. Activated carbon is used for decolorization and deodorization of food. Because it is black and powdery, if it is used to process liquid fruit juice, a lot of post-processing procedures must be added, which is very inconvenient to use.
Now some manufacturers still use macroporous adsorbent resin to decolorize and deodorize, but most of them are deodorized in the process of production, such as adding porous adsorbent resin to the fruit juice and then filtering it or passing the juice through the macroporous adsorption Resin pipeline, but the above methods all have poor deodorization and decolorization effects due to the short contact time between the macroporous adsorption resin and the juice liquid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 Macroporous adsorption resin model DA201-C11 (product of Jiangsu Suqing Water Treatment Engineering Group Co., Ltd.) 1 g of macroporous adsorption resin was boiled in boiling water for 20 minutes, drained, and dried (at a temperature of 62° C.) for later use. Plastic bottles (or Coke bottles) are made of heat-resistant materials. The heat sterilization temperature of plastic bottles reaches 93°C. The adsorption resin mesh bag (food-grade plastic mesh bag) is made into a cylinder, which is convenient for automatic filling of small-caliber plastic bottles.

[0022] 1000ml of freshly squeezed citrus juice is equally divided into two parts and added to plastic bottles, one of which is added with prepared macroporous adsorption resin. Taste one day later, the results are shown in Table 1.

[0023] Table 1

[0024] After increasing the porous adsorption resin

Embodiment 2

[0025] Example 2 Macroporous adsorption resin model DA201-B (product of Jiangsu Suqing Water Treatment Engineering Group Co., Ltd.) 1g of macroporous adsorption resin is boiled in boiling water for 30 minutes, drained, and dried (at a temperature of 62°C) for later use, preferably in a plastic film bag Use temperature-resistant type (above 100 ℃).

[0026] 200ml of freshly squeezed plum juice was sterilized at high temperature and cooled, and divided into two parts. One part of the juice was added with the prepared macroporous adsorbent resin, and the other part was used as a blank comparison, filled into plastic film bags, and vacuum sealed. 10 Taste after day, the result is shown in Table 2.

[0027] Table 2

[0028] After increasing the porous adsorption resin

Embodiment 3

[0029] Example 3 Macroporous adsorption resin model PA201-D (product of Jiangsu Suqing Water Treatment Engineering Group Co., Ltd.) 2000 ml freshly squeezed orange juice was equally divided into two parts and put into plastic bottles.

[0030] Put 1g of macroporous adsorption resin into a hemp fiber mesh bag and add it to one of the fruit juices, and the other as a blank comparison, sealed, high-temperature sterilization by conventional methods, and tasted after sealing for 15 days. The results are shown in Table 3.

[0031] table 3

[0032] After increasing the porous adsorption resin

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PUM

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Abstract

The present invention relates to a method to eliminate the taste of juice, which is characterized in that a large-pore adsorption resin is adopted as the taste-elimination agent immersed into a container containing juice. After the juice is added with the taste-elimination agent, the bad tastes of the original juice can be eliminated such as bitterness and acerbity, as well as the foreign taste and brow alteration due to the processing, wherein the immersion time of the taste-elimination agent is at least 1 to 30 days with much complete effect of taste-elimination, while the natural taste of the juice is not influenced. The method is simple with low cost, with significant effect to eliminate the foreign taste, without any destruction of the original taste of the juice and without any side effect.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for deodorizing fruit juice. Background technique [0002] Since fresh fruit is an "open-air factory" product under natural climate conditions, production changes with the seasons, and fruit farmers bear great natural risks. During the ripening period of honey pomelo in winter, the backlog of fresh fruit causes mildew and rot, and the problem of "difficulty selling fruit" still exists. As a weak industry, agriculture shoulders market risks and natural risks. How to move towards marketization and modernization, and how to use science and technology to make agriculture Increasing income and adding value has become the call of today, so governments at all levels attach great importance to the agricultural and sideline product processing industry. [0003] A big problem in the citrus industry is the development of excess bitterness, especially in processed products. When peop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/70A23L2/80A23L2/46
Inventor 曾凡崖蔡新民
Owner ZHANGZHOU SHUANGYUAN INDAL FOREIGN TRADE
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