Preparation method of clear mulberry juice drink

A technology for mulberry juice and beverages, which is applied in the field of preparation of clarified mulberry juice beverages, can solve problems affecting consumers, product quality and safety, and sticky taste, and achieve ideal clarification effects, prevent oxidation, and refresh the taste

Active Publication Date: 2010-01-13
ZHEJIANG PHARMA COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the mulberry drinks on the existing market are mostly based on turbid juice type, opaque, and preservative-added drinks. This kind of mulberry drinks has poor gloss, serious precipitation, thick mouthfeel, and layering. Unstable, and the presence of preservatives is also harmful to human health. It gives the impression of being unsafe and unhygienic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation method of the clarified mulberry fruit beverage with 100% mulberry fruit juice as ingredients:

[0032] (1) Selection and cleaning of fresh mulberries: select nine-ripe, fresh, no peculiar smell, qualified pesticide residues and heavy metals; wash away the silt, stones and surface microorganisms carried by the mulberries with clean water; then pick and remove the entrainment in the mulberries branches, sundries and rotten fruit;

[0033] (2) Crushing: use the TSZ-056 type crusher produced by Jingjiang Qianwei Food Machinery Factory to crush the whole mulberry fruit, and crush it into 1 / 3 to 1 / 2 of the whole fruit to facilitate juice production;

[0034] (3) Juicing: adopt the TSZ-060 type juice extractor produced by Jingjiang Qianwei Food Machinery Factory to squeeze the crushed mulberry fruit, so that the mulberry fruit can be separated from the slag juice, and the original mulberry juice is obtained;

[0035] (4) clarification: under normal temperatur...

Embodiment 2

[0047] The preparation method of the clarified mulberry drink containing auxiliary materials such as citric acid, malic acid, tartaric acid, white granulated sugar, glucose, grape skin pigment, mulberry essence and vitamin C:

[0048](1) Selection and cleaning of fresh mulberries: select nine-ripe, fresh, no peculiar smell, qualified pesticide residues and heavy metals; wash away the silt, stones and surface microorganisms carried by the mulberries with clean water; then pick and remove the entrainment in the mulberries branches, sundries and rotten fruit;

[0049] (2) Crushing: use the TSZ-056 type crusher produced by Jingjiang Qianwei Food Machinery Factory to crush the whole mulberry fruit, and crush it into 1 / 3 to 1 / 2 of the whole fruit to facilitate juice production;

[0050] (3) Juicing: adopt the juice extractor of the TSZ-060 model produced by Jingjiang Qianwei Food Machinery Factory to squeeze the mulberry fruit, so that the mulberry fruit can be separated from the sl...

Embodiment 3

[0063] Ingredients according to the following formula ratio: mulberry fruit juice 75%, citric acid 0.08%, malic acid 0.04%, tartaric acid 0.03%, white sugar 4%, glucose 1.5%, grape skin pigment 0.05%, mulberry essence 0.01%, vitamin C 0.03%, The rest is pure water.

[0064] And directly batching after the filtration step, without sterilization, filling and refrigeration, other preparation methods are the same as in Example 2.

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PUM

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Abstract

The invention discloses a preparation method of a clear mulberry juice drink, which comprises the following steps: selecting and cleaning fresh mulberries, crushing, juicing, clearing, filtering, batching, filtering, deaerating and sterilizing. The clear mulberry juice drink prepared by the method adopts the procedures of firstly adding pectase and then adding bentonite and gelatin to clear mulberry juice during the preparation, the pectase can firstly decompose the pectin in the juice, lower the juice viscosity and avoid the interference of the bentonite and the gelatin to the clearing effect of the pectase when clearing agents are added simultaneously; the latterly added bentonite and the latterly added gelatin enable anions and cations in the mulberry to be electrically neutralized, thereby leading molecules to be changed into macromolecules to be coagulated and settled down so that the clearing effect is more ideal and the product is more transparent and glossy (the transmittance reaches more 80 percent) without settlement and has creamy mouthfeel; moreover, the clearing procedure of the natural juice can be rapidly complete under normal temperature and the natural juice has simple process and can realize industrialized production.

Description

technical field [0001] The invention relates to a preparation method of a fruit juice drink, in particular to a preparation method of a clarified mulberry juice drink. Background technique [0002] Mulberry, also known as mulberry, is very nutritious and contains glucose, minerals, vitamins and various amino acids. It is very beneficial to human health. It is one of the "medicine and food homologous" fruits approved by the Ministry of Health. King", "human blood bank" and "folk holy fruit". At present, due to the strong seasonality of mulberry fruit, most of them are practical and fresh mulberry fruit. In order to prolong the shelf life of mulberry fruit and increase the added value of products, there are many mulberry juice products on the market, which are loved by consumers. . [0003] However, the mulberry drinks on the existing market are mostly based on turbid juice type, opaque, and preservative-added drinks. This kind of mulberry drinks has poor gloss, serious prec...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L1/212A23L1/29A23L2/84A23L2/70A23L19/00A23L33/00
Inventor 陈祖满
Owner ZHEJIANG PHARMA COLLEGE
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