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Chinese wolfberry juice and preparation method thereof

A technology of clear juice and wolfberry, which is applied in the field of wolfberry clear juice and its preparation, can solve the problems of bad influence on the quality of clear juice, difficult separation of fibers, etc., and achieve the effect of improving juice yield and preventing precipitation or turbidity

Inactive Publication Date: 2010-06-23
NINGXIA RED POWER GOJI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the color protection treatment is not carried out, it will have an adverse effect on the quality of the clear juice
Secondly, the juice and fiber in wolfberry are generally not easy to separate, and it is even more difficult to obtain clear and transparent wolfberry juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Wash the fresh wolfberry fruits with water for 1 minute, and then collect the washed fresh wolfberry fruits;

[0028] Repeat the above process 2 times;

[0029] (2) The fresh wolfberry fruit washed in step (1) is crushed to make a fruit pulp;

[0030] (3) Add ascorbic acid, and add 0.2% of the weight of the pulp;

[0031] (4) Squeeze juice, squeeze the product of step (3) through a squeezer to collect juice;

[0032] (5) Coarse filtration, filtering the juice collected in step (4) to remove the granules with a particle size of 0.2mm or more, to obtain a juice with a particle size of 0.05-0.2mm;

[0033] (6) Enzymaticization, adding amylase to the juice of step (5); amylase is a product of Xingtai Xinxin Xiangyu Bioengineering Co., Ltd. brand name Xinxin brand mid-temperature amylase;

[0034] The added weight of amylase is 0.01% of the juice in step (5), the enzymatic temperature is 51°C, and the time is 0.5 hours;

[0035] (7) Ultrafiltration, separating the enzymes through an ...

Embodiment 2

[0041] (1) Wash the fresh wolfberry fruits with water for 4 minutes, and then collect the washed fresh wolfberry fruits;

[0042] Repeat the above process 4 times;

[0043] (2) The fresh wolfberry fruit washed in step (1) is crushed to make a fruit pulp;

[0044] (3) Add the color-protecting agent erythorbic acid, and add 0.3% of the weight of the pulp;

[0045] (4) Squeeze juice, squeeze the product of step (3) through a squeezer to collect juice;

[0046] (5) Coarse filtration: filter the juice collected in step (4) to remove large particles with a particle size of 0.2mm or more, to obtain a juice with a particle size of 0.05-0.2mm;

[0047] (6) Enzymaticization, adding pectinase to the juice of step (5);

[0048] The pectinase is a product of Ningxia Hersbit Biotechnology Co., Ltd. under the brand name of pectinase;

[0049] The added weight of pectinase is 0.02% of the juice of step (5), the enzymatic temperature is 55°C, and the time is 2 hours;

[0050] (7) Ultrafiltration, separating...

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PUM

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Abstract

The invention provides Chinese wolfberry juice and a preparation method thereof. The preparation method comprises the following steps: (1) washing fresh Chinese wolfberry fruits with water; (2) smashing the fresh Chinese wolfberry fruits in the step (1) into mashed fruit; (3) adding color protecting agent and stirring; (4) squeezing the product in the step (3) and collecting the juice; (5) filtering and removing large particles with the particle diameter of more than 0.2mm; (6) adding amylase or pectinase into the juice in the step (5); (7) separating enzyme digestion by an ultrafiltration membrane; and (8) concentrating the ultrafiltration product until the sugar degree is 13-70 percent, sterilizing to obtain the product; or sterilizing the ultrafiltration product to obtain the product. The obtained Chinese wolfberry juice is transparent and clear and can be used for preparing beverage. As the amylase or the pectinase is added in the preparation, precipitation or turbidity of the juice can be avoided, and simultaneously, the juice yield is increased.

Description

Technical field [0001] The invention relates to a clear juice of wolfberry and a preparation method thereof. Background technique [0002] Lycium barbarum fruit is a plant with the effects of "nourishing the liver and kidney, improving stamina and improving eyesight". The clear juice extracted from the fruit is often used in the preparation of beverages, health products or medical materials, and has important application value. [0003] Lycium barbarum fruit contains polyphenols such as tannins and a variety of oxidases. In the extraction process of clear juice, due to the participation of water, suitable temperature and oxygen, these phenols will accelerate under the action of oxidases. Oxidative browning. If the color protection treatment is not carried out, it will have an adverse effect on the quality of the clear juice. Secondly, the juice and fiber in wolfberry are generally not easy to separate, and it is more difficult to obtain clear and transparent wolfberry juice. Due...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/06A23L1/212A23L1/29A23L2/84A23L19/00A23L33/00
Inventor 陈宝华姚峰
Owner NINGXIA RED POWER GOJI
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