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Chinese goosebeery clear juice concentrating process

A production process and kiwifruit technology, applied in the field of concentrated kiwifruit clear juice production process, can solve the problems of difficult industrialized production, the clear juice method does not take into account technical maturity problems and cost problems, etc., to improve efficiency, eliminate pectin sedimentation, improve The effect of juice yield

Inactive Publication Date: 2009-09-09
SHAANXI TIANREN ORGANIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] Most of the above studies are laboratory studies. The above juice clearing methods and process conditions did not take into account the technical maturity and cost issues during large-scale production, and it is difficult to realize industrial production.

Method used

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  • Chinese goosebeery clear juice concentrating process
  • Chinese goosebeery clear juice concentrating process
  • Chinese goosebeery clear juice concentrating process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] Embodiment 1: Determination of process parameters of kiwifruit puree pectinase

[0076] (1) The effect of the amount of enzyme added on the effect of enzymatic hydrolysis

[0077] At 50°C, take unit volume of kiwifruit puree and add pectinase with the mass fractions of 0.2‰, 0.4‰, 0.6‰, 0.8‰, 1.0‰, 1.2‰, and 1.4‰, respectively, and keep warm for 1 hour to measure the amount of pectinase in the pulp, respectively. pectin content, the test results are as follows figure 1 shown. from figure 1 It can be seen that at the stage of 0.2‰~1.0‰, with the increase of the amount of enzyme added, the hydrolysis rate of pectin increases proportionally, and at the stage of 1.0‰~1.4‰, with the increase of the amount of enzyme added, the rate of pectin hydrolysis does not increase, so the best The amount of enzyme added is 1.0‰.

[0078] (2) Effect of enzymatic hydrolysis time on pectin hydrolysis rate

[0079] At 50°C, add 0.9mL / L or 6kg / 6T pectinase to a unit volume of kiwifruit ...

Embodiment 2

[0080] Embodiment 2: the determination of composite enzyme and clarifier joint clarification process parameters (the composite enzyme adopts Wanli composite enzyme)

[0081] (1) Determination of parameters for compound enzyme clarification of kiwi fruit juice

[0082] a. The effect of the amount of enzyme added on the light transmittance of kiwi fruit juice

[0083] At 50°C, take a unit volume of kiwi fruit juice, add different doses of complex enzymes to clarify enzymes, react for 30 minutes, centrifuge at 3000 rpm for 10 minutes, take the supernatant, dilute it several times, and measure its light transmittance at 625nm. The results are as follows: image 3 shown. from image 3 It can be seen that with the increase of enzyme dosage, the light transmittance of juice increases continuously, but the rate of increase decreases continuously. In the process of enzyme addition from 0.1‰ to 0.12‰, the light transmittance did not change much, so the enzyme addition of 0.1‰ was sel...

Embodiment 3

[0107] Embodiment 3: the determination of resin decolorization process parameter

[0108] (1) The kiwi fruit juice after clarification is decolorized by using granular activated carbon of the same quality and selected macroporous adsorption resin respectively, and it is found that the color of the juice after decolorization by activated carbon is blue, has fine activated carbon particles, and is difficult to obtain. The color of the fruit juice clarified by the macroporous adsorption resin is relatively normal, and the decolorization effect is good, so the macroporous adsorption resin is selected as the decolorizing agent in the production of concentrated kiwifruit clear juice.

[0109] (2) Effect of resin addition amount on decolorization effect

[0110] Use 0.5g / L, 1.0g / L, 1.5g / L, 2.0g / L, 2.5g / L, 3.0g / L to shake and decolorize the fruit juice at 30°C for 30 minutes, and then measure its color at a wavelength of 440nm. Color value, test results such as Figure 8 shown. Dep...

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Abstract

A Chinese gooseberry clear juice concentrating process comprises the steps of shedding, cleaning, crushing, beating and separating of Chinese gooseberry to obtain Chinese gooseberry primary pulp, and also comprises the following steps: the Chinese gooseberry primary pulp is processed by zymohydrolysis, polyphenol oxidase inactivation, horizontal screw separation, clarification, hyperfiltration, decolorization and concentration to obtain the concentrated Chinese gooseberry clear juice. The invention solves the difficulties on the aspects of fruit pulp separation, clarification and decolorization of the Chinese gooseberry clear juice production, realizes the massive production, also integrally adopts the UHT sterilization technology and the temperature reduction technology so as to better ensure the quality index of the sterilized Chinese gooseberry clear juice and remain the nutrient content rich in Chinese gooseberry to the maximum, including juice color, flavor, nutrient content, and the like.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural and sideline products, and relates to a production process of concentrated kiwi fruit clear juice. Background technique [0002] 1. Kiwi fruit and kiwi fruit industry [0003] Actinidia is a plant of the genus Actinidia Lindl in the family Actinidiaceae in plant taxonomy. Li Shizhen said in "Compendium of Materia Medica" that "its shape is like a pear, its color is like a peach, and macaques like to eat, so it has various names." Ripe kiwi fruit is soft and juicy, sweet and sour, and contains a lot of sugar, organic acids, pigments and other ingredients. It is a fruit with high nutritional value. Among them, the soluble solid content is 14-20%; it contains 17 kinds of amino acids, including 7 kinds of amino acids necessary for the human body except tryptophan; it is rich in minerals, carotene and multivitamins; the most noticeable The vitamin C content is particularly hi...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L1/212A23L1/29A23L2/84A23L2/70A23L2/74A23L19/00A23L33/00
Inventor 薛红科校从军李宏伟杨妮
Owner SHAANXI TIANREN ORGANIC FOOD
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