Method for producing waxberry juice
A production method and technology of raw bayberry juice, applied in the field of preparation technology of bayberry juice, can solve the problems of not being able to adapt to fresh bayberry, and achieve the effects of increasing juice yield, increasing leaching rate, and reducing viscosity
Active Publication Date: 2009-06-03
ZHEJIANG YUMBERRY BIOTECH CO LTD
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Problems solved by technology
At present, many preparation techniques of bayberry juice are limited to the stage of laboratory theoretical research, and some studies still use traditional processing techniques such as gelatin clarification and diatomite filtration, which have been eliminated, which can no longer meet the needs of industrial production to quickly digest and process a large amount of fresh bayberry in a short time. needs
The above traditional process will reduce the most important phenolic substances and anthocyanins in bayberry during the application process
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment
[0021] (1) adding 50 ml / ton of bayberry pulp to the bayberry pulp after beating and denuclearization for enzymolysis treatment, at a temperature of 30° C., processing for 4 hours, and then performing juice extraction to obtain raw red bayberry juice;
[0022] (2) to the prepared red bayberry original juice, add 60 ml / ton of red bayberry original juice pectinase and 60 ml / ton of red bayberry original juice amylase, and process for 3 hours at a temperature of 30°C;
[0023] (3) the raw red bayberry juice processed by step (2) is filtered through a ceramic membrane with an aperture of 50 microns to obtain clear red bayberry juice;
[0024] (4) the red bayberry clear juice that makes through step (3) carries out low-temperature concentration under the condition of 50 ℃ of temperature and vacuum tightness 0.055MPa, until the soluble solid content is 65%, is after the cardboard cold sterilization of 0.2 micron with aperture again and no Bacteria filling to obtain concentrated red ba...
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Abstract
The invention provides a method for producing waxberry juice, belonging to the technical field of preparation process of fruit beverage. The method comprises the steps as follows: the waxberry with the core removed is pulped to prepare waxberry pulp; enzymolysis is carried out on the waxberry pulp and then the waxberry pulp is disposed by pectase and amylase, filtrated by ceramic film, concentrated at a low temperature, cooled for degermation by a paper board and finally added with essence, thus preparing the waxberry juice. The invention provides a process method for preparing waxberry juice with a view to the requirement of industrial production, overcomes defect and shortage of the waxberry juice process during the theoretical search stage of laboratory, employs scientific and reasonable preparation process line, equipment and method, and can quickly digest and process the waxberry so as to keep the original nutrition compositions of the waxberry, the original taste of the waxberry juice and concentrate the waxberry juice to the most extent.
Description
technical field [0001] The invention belongs to the technical field of fruit beverage preparation technology, and in particular relates to a preparation technology of red bayberry juice. Background technique [0002] Red bayberry is a unique characteristic fruit in southern my country. The rich phenolic substances and anthocyanins contained in red bayberry are the most valuable substances among various nutrients, which can eliminate free radicals in the human body, promote resynthesis of retinoid, Improve circulation, anti-ulcer, anti-inflammation and other pharmacological activities. At the same time, these substances are the most sensitive and easily lost in different processing stages. The harvest period of red bayberry is only about 20 days, and red bayberry is very easy to rot and deteriorate, and it is not resistant to storage. At present, many preparation techniques of bayberry juice are limited to the stage of laboratory theoretical research, and some studies still ...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L2/06A23L1/212A23L2/70A23L2/84A23L2/74A23L2/08A23L19/00
Inventor 吴海江
Owner ZHEJIANG YUMBERRY BIOTECH CO LTD