Method for preparing clear transparent guava raw juice

A guava and transparent technology, which is applied in the field of preparation of clear and transparent guava juice, can solve the problems of high cost, easy clogging of membrane pores, and loss of nutritional value of the juice, and achieve low cost, increased output, improved clarity and stable sexual effect

Active Publication Date: 2009-05-20
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this technology filters out protein and polysaccharides, it also filters out some nutrients in the juice, making the juice lose its original nutritional value
Moreover, afte

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Fresh guava fruit is soaked in 0.5% food-grade sodium carbonate lye for 15 minutes, crushed and squeezed with a crusher, and the temperature of the juice is adjusted at 25-30°C and the pH value is 3.0-4.0. Add 55g of pulp enzyme into the pulp, after enzymolysis for 50min, set the centrifuge speed at 5000rpm, centrifuge for 10min, remove the residue and get the supernatant; adjust the temperature of the juice obtained from the supernatant to 45-48°C, and the pH value to 3.0-3.5 , according to adding 50g of pectinase per ton of guava juice, after enzymolysis for 50min, set the centrifuge speed to 5000rpm, centrifuge for 10min, remove the slag and get the supernatant; add 0.05% bentonite to the obtained supernatant , refrigerated at 3°C ​​for 13 hours, extracted the supernatant, and vacuum-filtered it with perlite as a filter aid to obtain clear and transparent guava juice.

Embodiment 2

[0030] Fresh guava fruit is soaked in food-grade sodium bicarbonate lye with a concentration of 1.0% for 30 minutes, crushed and squeezed with a crusher, and the temperature of the juice is adjusted at 30-35°C and the pH value is 3.5-4.5. Add 60g of fruit pulp enzyme to the fruit pulp, and after enzymolysis for 60 minutes, set the centrifuge speed to 5000rpm, centrifuge for 10 minutes, remove the residue and take the supernatant; adjust the temperature of the supernatant to 48-50°C, and the pH value to be 3.5- 4.0, according to adding 65g of pectinase per ton of guava juice, after enzymatic hydrolysis for 60min, set the centrifuge speed to 5000rpm, centrifuge for 10min, remove the slag and get the supernatant; add 0.07% soap to the obtained supernatant soil, refrigerated at 4°C for 14 hours, extracted the supernatant, and vacuum-filtered it with diatomaceous earth as a filter aid to obtain clear and transparent guava juice.

Embodiment 3

[0032] Fresh guava fruit is soaked in food-grade sodium hydroxide lye with a concentration of 2.5% for 50 minutes, crushed and squeezed with a crusher, and the temperature of the juice is adjusted at 40-45°C and the pH value is 3.5-5.0. Add 70g of fruit pulp enzyme to the fruit pulp, after enzymolysis for 70 minutes, set the centrifuge speed to 5000rpm, centrifuge for 10 minutes, remove the residue and get the supernatant; adjust the temperature of the supernatant to 50-52°C, and the pH value to 4.0- 4.5, add 80g of pectinase per ton of guava juice, after enzymolysis for 65min, set the centrifuge speed to 5000rpm, centrifuge for 10min, remove the slag and get the supernatant; add 0.10% soap to the obtained supernatant soil, refrigerated at 4.5°C for 16 hours, extracted the supernatant, and vacuum-filtered it with activated carbon as a filter aid to obtain clear and transparent guava juice.

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PUM

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Abstract

The invention discloses a method for preparing clear and transparent guava juice, which comprises the following steps: fresh guava fruit is soaked and washed by lye and pulped, and juice is taken; the temperature and the pH value of the juice are adjusted, and the juice is added with fruit pulp enzyme for enzymolysis, and subjected to centrifugation and deslagging, and supernatant is taken; the temperature and the pH value of the supernatant are adjusted, and the supernatant is added with pectinase for enzymolysis, and subjected to centrifugation and deslagging, and supernatant is taken, added with soapy clay for clarification and standing, subjected to deslagging; and supernatant is taken and subjected to vacuum filtration to obtain the clear and transparent guava juice. The preparation method increases the juice yield of guava, improves the clarity and the stability of the guava original juice, maintains the unique flavor and the unique color and luster of the guava, harmonizes the conflict between the sensory organ and the mouthfeel of the guava original juice, and has simple technique and low cost. The soluble solid content of the clear guava juice prepared by the method is 8.11 percent and the transmittance reaches 99 percent as detected, so that both the soluble solid content and the transmittance accord with the related national industry standards.

Description

technical field [0001] The invention relates to a preparation method of clarified fruit juice, in particular to a preparation method of clarified transparent guava juice. Background technique [0002] The guava peel is thin, and the fruit is rich in nutrition. It contains high vitamin A, C, fiber, phosphorus, potassium, calcium, magnesium and other trace elements. In addition, the fruit is also rich in protein and lipid. Guava pulp is rich in vitamin C, usually up to 333.8mg / 100g, the highest can reach more than 1000mg / 100g. Other popular fruits are several times to dozens of times higher, and the loss of vitamin C is very little during processing. As an important tropical and subtropical fruit, guava has bright color, tender meat, fragrant smell and rich nutrition, which makes the processed products of guava more and more favored by consumers, and it is popular in the international fruit market especially in the beverage market In recent years, the demand for guava juice ...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L1/212A23L2/84A23L2/70A23L1/29A23L19/00A23L33/00
Inventor 温靖徐玉娟肖更生吴继军廖森泰唐道邦李升锋张岩刘亮杨万根
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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