Preparation method of chiloe strawberry solid-state natural colouring matter
A natural coloring, strawberry technology, applied in the field of processing solid natural strawberry food coloring, can solve the problem that there is no research report on strawberry coloring, market product listing information, etc.
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Embodiment 1
[0028] Take 1000 kg of strawberries; remove the stems; after cleaning, pump the strawberries into the enzymolysis tank with a screw pump; adjust the temperature of the strawberry pulp to 50°C; and cellulase, the ratio of the three enzymes is 95:2.5:2.5; stirring for 15 minutes; enzymolysis for 2 hours; the temperature of the enzymolyzed strawberry pulp is raised to 85°C; maintain for 15 minutes to inactivate the enzyme; Cool to 20°C to 25°C; then dissolve 0.5 kg of Saccharomyces cerevisiae and add to the enzymatically hydrolyzed strawberry pulp; add 50 kg of 70% deodorized alcohol; 220 grams of sodium bisulfite; ferment at 20-25°C; When the sugar content drops below 0.5 g / 100 ml, the slag juice is separated to obtain 1150 kg of fermented raw wine; pump 1150 kg of raw wine into the clarification tank; add 1 / 10,000 (W / W) gelatin; mix well; stand still for 12 hours; filter with a diatomaceous earth filter, concentrate the above-mentioned fermented juice with falling film vacuum c...
Embodiment 2
[0030] Take 100 kg of strawberries; remove the stalks; after cleaning, pump the strawberries into the enzymolysis tank with a screw pump; adjust the temperature of the strawberry pulp to 15°C; and cellulase, the ratio of the three enzymes is 95:2.5:2.5; stirring for 30 minutes; enzymolysis for 4 hours; the temperature of the enzymatically hydrolyzed strawberry pulp is raised to 90°C; and the enzymatic treatment is carried out for 30 minutes; Cool at 20°C to 25°C; then dissolve 0.1 kg of Saccharomyces cerevisiae and add to the enzymolyzed strawberry pulp; add 3.8 kg of 70% deodorized alcohol; 40 grams of sodium bisulfite; ferment at 20-25°C; When the sugar content drops below 0.5 g / 100 ml, the slag juice is separated to obtain 120 kg of fermented raw wine; pump 120 kg of raw wine into the clarification tank; add 2 / 10,000 (W / W) pectinase solution; mix evenly and stand still 24 hours; filter with a diatomaceous earth filter; concentrate the above-mentioned fermented juice with fa...
Embodiment 3
[0032] Take 4.2 tons of sorted strawberries; remove the stalks; after cleaning, pump the strawberries into a 5-ton enzymolysis tank with a screw pump, adjust the temperature of the strawberry pulp to 35°C; add 250 grams of combined biological enzyme preparations, the biological enzymes are made of pectin Composed of enzymes, hemicellulase and cellulase, the ratio of the three enzymes is 95:2.5:2.5; stir evenly; enzymolysis for 3 hours; the temperature of the strawberry pulp after enzymolysis is raised to 88°C; maintain for 20 minutes Carry out enzymatic treatment; cool 20°C to 25°C; then dissolve 4 kg of Saccharomyces cerevisiae and add to the enzymolyzed strawberry pulp; 240 kg of 70% (W / W) alcohol, 840 grams of sodium metabisulfite, after fermentation The sugar content in the fruit juice is 0.5 g / 100 ml, and the slag juice is separated to obtain 3.8 tons of strawberry wine. Dissolve 1 kg of silica gel in 50 kg of water, add it to 3.8 tons of strawberry wine, turn on the stirr...
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