Preparation method of concentrated fruit juice by using the by-product of pickling solution in preserve production

A technology for concentrating fruit juice and pickling liquid, applied in food science and other directions, can solve problems such as environmental pollution and resource waste, and achieve the effects of high desalination rate, small loss rate and large concentration multiple.

Inactive Publication Date: 2010-07-14
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the production of candied fruit, fresh fruits are mostly preserved by salting and part of the water is removed, which will produce a large amount of pickling liquid. The water and water-soluble components in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Concentrated juice made from pickling liquid of greengage:

[0034] The greengage pickling solution with a salt content of 23.73% wt is vacuum filtered, and the filter cloth has a pore size of 50 μm, and then enters a vacuum concentration crystallizer after filtration. Two-step evaporation concentration and crystal separation are adopted. The first step is to evaporate to a concentration ratio of 4.5, and the second step is to evaporate to a concentration ratio of 1.6. Both operations use the same vacuum degree and temperature; the relative vacuum degree is controlled to be -0.085MPa~ 0.090MPa, heating temperature: 120°C-125°C, cooling water temperature: 30°C-40°C, final total desalination rate: >83%. After concentration, it enters the three-legged centrifuge in batches for centrifugation.

[0035] The mother liquor is first subjected to intermittent ion exchange, using a weakly basic anion resin, the volume ratio of the feed amount of the mother liquor to the amount o...

Embodiment 2

[0037] Concentrates from plum pickles:

[0038] The plum pickling solution with a salt content of 22.05% wt is vacuum filtered, the filter cloth has a pore size of 50 μm, and after filtration, enters a vacuum concentration crystallizer, adopts two-step evaporation concentration and crystal separation, the first step is evaporated to a concentration ratio of 4, The second step is to evaporate to a concentration factor of 1.6, and the same vacuum degree and temperature are used for both operations; the relative vacuum degree is controlled to be -0.085MPa~-0.090MPa, the heating temperature is 120℃~125℃, and the cooling water temperature: 30℃ ~40°C, final total desalination rate: >78%. After concentration, it enters the three-legged centrifuge in batches for centrifugation.

[0039]Mother liquor carries out intermittent ion exchange earlier, adopts weakly basic anion resin, the volume ratio of the feeding amount of mother liquor and weakly basic anion resin consumption is 60: 100...

Embodiment 3

[0041] Concentrated juice made from bayberry pickling liquid:

[0042] The salt content is 22.36%wt red bayberry pickling liquid adopts vacuum suction filtration, filter cloth pore size is 50 μ m, enters vacuum concentration crystallizer after filtration, adopts two-step evaporation concentration and crystal separation, the first step is evaporated to the concentration ratio of 3.5, the second step Two-step evaporation until the concentration multiple is 2, the same vacuum degree and temperature are used for both operations; the relative vacuum degree is controlled to be -0.085MPa~0.090MPa, the heating temperature is 120℃~125℃, and the cooling water temperature: 30℃~40 °C, final total desalination rate: >79%. After concentration, it enters the three-legged centrifuge in batches for centrifugation.

[0043] The mother liquor is first subjected to intermittent ion exchange, using a weakly basic anion resin. The volume ratio of the feed amount of the mother liquor to the amount ...

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PUM

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Abstract

The present invention discloses a preparation method of concentrated fruit juice by using the by-product of pickling solution in preserve production. In the invention, concentrated fruit juice is prepared by the pickling solution of vatica astrotricha, plum, red bayberry, olive, and the like in preserve production after the process of filtrate, vacuum concentration crystal, centrifugal separation of crystal salt, ion exchange, sealed package, sterilization, and the like, and the product can be preserved for more than six months at room temperature. The concentrated fruit juice contains fruit exudates such as sugar, acid with a high concentration, and oxidation resistant materials from the fruit. The concentrated fruit juice of the invention can be used for the preparation of juice beverage as concentrated fruit juice, and can also be used as ingredients for the production of other foods. The invention relates to the comprehensive utilization of the by-product of pickling solution in the preserve production, compared with the prior art that the pickling solution is directly discharged, the invention achieves the recycle of resource and prevents the environmental pollution effectively.

Description

technical field [0001] The invention belongs to the technical field of food processing technology, and in particular relates to a method for preparing concentrated fruit juice by using the by-product pickling liquid produced by candied fruit. technical background [0002] In the production of candied fruit, fresh fruits are mostly preserved by salting and part of the water is removed, which will produce a large amount of pickling liquid. The water and water-soluble components in the pickling liquid all come from the fruit. Part of it is used for repeated pickling, and most of the pickling liquid is directly discharged, which not only pollutes the environment but also causes waste of resources. The comprehensive utilization of pickling liquid has always been a difficult problem for candied fruit factories, and the present invention provides an economical and convenient method for solving this difficult problem. Contents of the invention [0003] The purpose of the present ...

Claims

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Application Information

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IPC IPC(8): A23L2/10A23L2/78
Inventor 李汴生郭卓钊叶富根陈宇阮征林邦爱
Owner SOUTH CHINA UNIV OF TECH
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