Composite clarification fruit vegetables juice drink products and preparation

A fruit and vegetable juice and clarified juice technology, which is applied in the field of compound clarified fruit and vegetable juice beverage production, can solve the problems of destroying the flavor of fruit and vegetable juice, precipitation, discoloration, etc., and achieve the effect of maintaining a clear and transparent state, uniform and stable products, and rich nutrition

Inactive Publication Date: 2008-09-03
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented method improves both efficiency and quality by increasing the amount of extract from different types of foods such as apples or citrus fruits while also ensuring consistently high-quality products with improved flavor stability over an extended period of shelf life without losing their original texture when stored at room temperature.

Problems solved by technology

Technologies aim at extracting useful constituents like antioxieties (vitamines) from natural sources with higher purities compared to existing commercial processes. However, these technical solutions involve complicated steps including extraction process, separation techniques, and preparative concentration procedures. These factors limit their practicality because consumers want access to both essential and rare items without sacrificial ones during meals.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033]100kg of carrots are washed, peeled, and cut into 2mm thick slices. Add the carrot slices into 100kg of boiling water containing 0.3kg of ascorbic acid and 0.5kg of citric acid and blanch for 90s, then use a beater for 60s, and the slurry is placed in an ultrasonic field. Soften for 60 min, and centrifuge for 5 min at a centrifugation speed of 3500 r / min to obtain the supernatant and precipitate from the first centrifugation. Add 0.2 kg of pectinase to the first centrifuge, and perform enzymatic hydrolysis at 45°C for 100 min, then centrifuge the enzymatic solution at 3500 r / min for 5 min to obtain the second supernatant and centrifuged precipitate. Combine the supernatants of two centrifuges, add 0.2 kg of chitosan citric acid solution with a concentration of 0.4 g / L, and incubate at 35° C. for 15 min to obtain 181.8 kg of carrot clarified juice with a clarity of 95.1%.

[0034] 100kg of strawberries were washed, beaten, added with 0.015kg of pectinase, enzymolyzed at 4...

Embodiment 2

[0040] 100kg of carrots are washed, peeled, cut into 2.5mm thick slices, added with 0.3kg of ascorbic acid and 0.5kg of citric acid, then added to 100kg of boiling water to blanch for 90s, treated with a beater for 60s, the slurry is softened in an ultrasonic field for 90min, Centrifuge at a centrifugation speed of 3500r / min for 5min to obtain the supernatant and precipitate from the first centrifugation. Add 0.2kg of pectinase to the first centrifuge, and perform enzymolysis at 50°C for 90 minutes, and centrifuge the enzymolysis solution at a centrifugal speed of 3500r / min for 5 minutes to obtain the second supernatant and centrifugation. Combine the supernatants of two centrifuges, add 0.2 kg of chitosan citric acid solution with a concentration of 0.4 g / L, and incubate at 35° C. for 15 min to obtain 182.3 kg of carrot clarified juice with a clarity of 95.6%.

[0041] 100kg of strawberries were washed, beaten, added with 0.015kg of pectinase, enzymolyzed at a temperature of ...

Embodiment 3

[0047] 100kg of carrots are cleaned, peeled, cut into 3mm thick slices, add 0.3kg of ascorbic acid and 0.5kg of citric acid, then add 100kg of water, boil and scald for 90s, treat with a beater for 60s, soften the slurry in an ultrasonic field for 120min, and centrifuge Centrifuge for 5 minutes under the condition of rotating speed of 3500r / min, and obtain the supernatant and centrifugal precipitate of the first centrifugation. Add 0.2kg of pectinase to the first centrifuge, and centrifuge the enzymolysis solution at a centrifugation speed of 3500r / min for 5min at a temperature of 55°C for 80min to obtain a second supernatant and centrifuge. Combine the supernatants of two centrifuges, add 0.2 kg of chitosan citric acid solution with a concentration of 0.4 g / L, and incubate at 35° C. for 15 min to obtain 182.3 kg of carrot clarified juice with a clarity of 94.7%.

[0048] 100kg of strawberries were washed, beaten, added with 0.015kg of pectinase, and centrifuged at 3500r / min f...

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Abstract

The invention discloses a compound clear juice beverage and a preparation method, and relates to the technology field of food processing. The method has the concrete steps as follows: carrot is processed through washing, peeling off, slicing, color-protecting, and beating; serous fluid is softened for 60 to 120 minutes in an ultrasonic field, and then is processed through centrifugation; centrifugation precipitate is added with pectase, zymohydrolysis is performed for 80 to 100 minutes and the temperature is 45 to 55 DEG C, and enzymolysis liquid is processed through centrifugation; supernatant fluid obtained in the two centrifugations is merged, chitosan citric acid solution is added, the mixed solution is cleared to gain clear carrot juice; strawberries are washed, beat, added with pectinase, and then processed through zymohydrolysis for 80 to 100 minutes, wherein, the temperature is 45 to 55 DEG C, the centrifugation is performed, the supernatant fluid after centrifugation is collected to gain clear strawberry juice; wherein, clear strawberry juice is 30 to 70 parts, and others are clear carrot juice; mixed juice which is 100 parts is added with the components as follows: sucrose is 5 parts, common salt is 1 part, citric acid is 0.15 parts, phosphoric acid is 0.02 parts, Xanthan is 0.02 parts as well as pectin is 0.06 parts, isomaltose oligosaccharide is 9 parts, and ascorbic acid is 0.02 parts; the juice after being mixed is deaerated, sterilized, and canned, so that the compound clear juice beverage is obtained. The compound clear juice beverage has good taste, rich nutrition, and clear as well as transparent state which can be kept for a long time.

Description

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Claims

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Application Information

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Owner JIANGSU UNIV
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