Production technique of concentrated clear persimmon juice

A production process and persimmon technology are applied in the field of concentrated persimmon clear juice production process to achieve the effects of high light transmittance, increased income, and large commercial promotion space

Inactive Publication Date: 2010-06-23
合德堂食品工业(泾阳)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The problem solved by the present invention is to improve the economic value of the beverage by preparing persimmon as raw material, and provide a production process of concentrated persimmon clear juice, which can be used to produce persimmon juice in a large-scale and concentrated consumption of raw materials in a short time during the persimmon fruit harvest period, Improve the Economic Value of Persimmon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The production process of concentrated persimmon clear juice specifically adopts the following steps:

[0031] 1) After the sorted mature persimmons are mashed manually or mechanically sheared, add water and stir to adjust the sugar content to 5brix to obtain the initial turbid juice. The amount of water added is determined according to the sugar content of the crushed fruit juice;

[0032] 2) Heat the initial turbid juice to boiling and keep it for 3 minutes, then rapidly cool it to 65°C within 10 minutes, and then add amylase with an initial turbid juice quality of 0.15‰ (enzyme activity is 1.0×10 5 U), insulated and digested at 65°C for 15min;

[0033] 3) After amylase digestion is completed, heat again to 90°C and keep it for 15 minutes, continue heating to 100°C and keep it for 15 minutes, and quickly cool to 50°C within 10 minutes, then add pectinase (enzyme The vitality is 0.3×10 5 U), at 50 DEG C for digestion and digestion for 50 min, to obtain secondary turb...

Embodiment 2

[0039] 1) After the sorted ripe persimmons are mashed manually or mechanically sheared, add water and stir to adjust the sugar content to 6brix to obtain the initial turbid juice. The amount of water added is determined according to the sugar content of the crushed fruit juice;

[0040] 2) Heat the initial turbid juice to boiling and keep it for 3.5 minutes, then rapidly cool it to 68°C within 5 minutes, and then add amylase with an initial turbid juice quality of 0.30‰ (enzyme activity is 1.0×10 5 U), insulated and digested at 68°C for 16min;

[0041] 3) After amylase digestion is completed, heat again to 92°C and keep it for 18 minutes, continue heating to 100°C and keep it for 16 minutes, and quickly cool to 53°C within 8.5 minutes, and then add pectinase ( Enzyme activity is 0.3×10 5 U), digested at 53 DEG C for 55 minutes to obtain secondary turbid juice;

[0042] 4) Centrifuge the secondary turbid juice at a speed of 4500r / min for 20min, separate the supernatant, and o...

Embodiment 3

[0047] 1) After the sorted mature persimmons are mashed manually or mechanically sheared, add water and stir to adjust the sugar content to 8brix to obtain the initial turbid juice. The amount of water added is determined according to the sugar content of the crushed fruit juice;

[0048] 2) Heat the initial turbid juice to boiling and keep it for 5 minutes, then rapidly cool it to 70°C within 5 minutes, and then add amylase with an initial turbid juice quality of 0.50‰ (enzyme activity is 1.0×10 5 U), insulated and digested at 70°C for 20min;

[0049]3) After amylase digestion is completed, heat again to 95°C and keep it for 20 minutes, continue to heat to 100°C and keep it for 20 minutes, cool it down to 55°C within 5 minutes, and then add pectinase (enzyme The vitality is 0.3×10 5 U), insulated and digested at 55°C for 60min to obtain secondary turbid juice;

[0050] 4) Centrifuge the secondary turbid juice at a speed of 5000r / min for 10 minutes, separate the supernatant,...

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PUM

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Abstract

The invention discloses a production technique of concentrated clear persimmon juice. When being used for producing persimmon juice, the technique can concentratedly consume the raw material in a short time in the harvesting time of persimmon fruit, thereby enhancing economic value of persimmon. Orderly heating and cooling in combination with enzymolysis are used for removing pectin and starch which affect the clear juice, and the clear and bright juice is obtained through centrifugal separation. The low-temperature distillation is used for concentration in the concentration stage, thereby controlling the conditions in the whole technical process and maintaining the nutritional ingredients in fruit to the maximum, and the color and flavor of the fruit juice are maintained to the maximum.

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 persimmon clear juice. Background technique [0002] The persimmon tree is a perennial deciduous fruit tree belonging to the persimmon family (Ebenaceae) and the genus Diospy ros L.f., and the persimmon is one of the five major fruits (grape, citrus, banana, apple, persimmon) in China. There are more than 500 species of persimmons distributed all over the world, and they are mainly distributed in China, Japan and Korea, followed by Brazil and Italy. There are more than 800 varieties of persimmons cultivated in my country, and the output of persimmons ranks fourth after apples, pears and grapes. In my country, the five provinces of Shaanxi, Shanxi, Henan, Hebei, and Shandong in the Yellow River Basin are the most cultivated, and the output accounts for 70% to 80% of the country's total. Most of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/74A23L2/08A23L1/212A23L19/00
Inventor 薛红科校从军周群利杨妮
Owner 合德堂食品工业(泾阳)有限公司
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