Preparation method of decolored fructus momordicae fruit juice and fruit juice prepared by the method

A technique for mangosteen fruit and fruit juice, applied in the field of decolorized mangosteen fruit juice and its preparation, can solve the problems affecting product appearance and quality, browning, etc., and achieve the effect of solving the problem of discoloration, high sweetness and low sugar content

Active Publication Date: 2008-10-15
GUILIN NATURAL INGREDIENTS CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the existence of some phenols and other easily browning substances in the Luo Han juice, it is easy to cause browning due to factors such as heating and long-term storage during the concentration and storage of the fruit juice, making the product reddish-brown, which seriously affects the appearance of the product. and quality
The Luo Han Guo produced by the existing technology is difficult to solve this problem. How to fully retain the nutritional value of Luo Han Guo and at the same time prevent the change of the color of Luo Han Guo juice has become a new research direction for Luo Han Guo juice manufacturers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1. Raw materials and pre-treatment: After the fresh Luo Han Guo is selected, washed with water, inactivated, and crushed, add 0.1% pectinase by weight of the raw materials and extract at 37°C for 2 hours, and add deionized water twice the weight of the fresh fruit for initial filtration and filter residue. Add the same weight of pectinase for the first time, keep the same temperature for extraction for 1 hour, filter again, combine the first and second filtrates, and then pass through microfiltration, collect the microfiltrate, and concentrate.

[0019] 2. Pass through the cation column: Stir and dissolve the concentrated Luo Han Guo juice with 3 times the amount of deionized water, and feed the SPC-1 cation exchange resin at a flow rate of 0.3 times the amount (resin) / hour, and wash it with water after feeding the material. When there is a sweet smell, the effluent is collected until the sweet smell of the effluent is very weak.

[0020] 3. Decolorization: Feed D208 de...

Embodiment 2

[0026] 1. Raw materials and pre-treatment: After the fresh Luo Han Guo is selected, washed with water, inactivated and crushed, add 0.3% pectinase by weight of the raw materials and extract at 37°C for 2 hours, perform primary filtration, add deionized residue twice the weight of the fresh fruit water, then add the first equal weight of pectinase, extract at the same temperature for 1 hour, filter again, combine the first and second filtrates, then pass through microfiltration, collect the microfiltrate, and concentrate;

[0027] 2. Pass through the cation column: Stir and dissolve the concentrated Luo Han Guo juice with 10 times the amount of deionized water, feed the 001×7 type cation exchange resin at a flow rate of 1 times the amount (resin) / hour, wash with water after feeding, Collect the effluent from the sweet taste until the effluent has a very weak sweet taste.

[0028] 3. Decolorization: Feed XDA-7 homogeneous decolorization resin at a flow rate of 1.5 times the amou...

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PUM

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Abstract

The invention discloses a method for preparing decolorized grosvenor momordica juice and the decolorized grosvenor momordica juice prepared by the method. The method comprises following steps: selecting materials and pre-processing, passing through a cation column, decolorizing, acidifying for the first time, concentrating and acidifying for the second time. The decolorized grosvenor momordica juice is white or yellow-like transparent liquid with Baume degree more than 10 or brix more than 60, wherein the juice contains, calculated by dry weight, mogroside with a volume content equal to or larger than 30%. The grosvenor momordica juice prepared by the method keeps the natural nutriment of grosvenor momordica and has high sweetness and low sugar content. Meanwhile, the method solves the color change problem of the grosvenor momordica juice, and the product is suitable for various consumers, in particular to patients with diabetes, hypertension, etc.

Description

technical field [0001] The present invention relates to a fruit juice and a preparation method thereof, in particular to a decolorized grosvenor fruit juice and a preparation method thereof. Background technique [0002] Luo Han Guo (Siraitia grosvenorii) is a perennial rhizomatous vine of the Cucurbitaceae Luo Han Guo genus. It is a unique economic and medicinal plant in my country and a traditional specialty in northern Guangxi. Luo Han Guo has the effects of sweet and cool, moistening the lungs and relieving cough, eliminating phlegm, protecting the liver and reducing transaminase, laxative, lowering blood pressure, lowering blood fat and enhancing the body's cellular immune function. It is especially used as an expectorant in the treatment of whooping cough and chronic bronchitis , pharyngitis, constipation, gastrointestinal and other diseases have a significant effect. [0003] Luo Han Guo contains 1% strong sweet substance of triterpenoid glycoside S-5, which is 300 t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/78A23L2/80A23L1/277A23L2/02A23L2/42A23L1/212A23L5/49A23L19/00
Inventor 孙步祥肖业成汤凌志梁远胜李杰胡厚才李送军
Owner GUILIN NATURAL INGREDIENTS CORP
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