Process for reducing organic acid content in fruit juice

A technology of organic acid and fruit juice, applied in the direction of food science, etc., can solve the problems of maintaining the original nutrients and flavor of fruit juice, and achieve the effect of saving resources and environmental protection, and reducing the content of organic acids

Inactive Publication Date: 2010-10-20
赵玉平
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Problems solved by technology

[0013] None of the above studies has solved the problem of mai

Method used

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Embodiment Construction

[0034] In the first embodiment of a process for reducing organic acid content in fruit juice of the present invention, the fruit is hawthorn, and the process comprises the following steps:

[0035] (1) Processing of clarified hawthorn juice: add 10kg of hawthorn fruit, add 10kg of water, heat and boil until the surface of the hawthorn fruit cracks, cool to 60°C, beat, add 1g of pectinase, keep at 50°C for 6 hours, centrifuge to obtain clarified hawthorn Juice, hereinafter referred to as hawthorn juice.

[0036] (2) Macroporous adsorption resin activation: the purpose is to expose all active parts on the resin, fully expand the resin, and make the macropores reach the size of the product performance. Soak the new resin in 80% ethanol for 8-48 hours, pour off the ethanol, wash with ethanol at a speed of 1BV / h until there is no peculiar smell, then rinse with deionized water to make the ethanol below 10%, wash with water until there is no alcohol smell .

[0037] (3) Activation...

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Abstract

The invention relates to a process for reducing organic acid content in fruit juice, which comprises the following steps: the obtainment of clear fruit juice, the activation of macroporous polymeric adsorbent, the activation of weak base anion exchange resin, the adsorption of active ingredients of the fruit juice, the deacidification of fruit juice, the regeneration of macroporous polymeric adsorbent and the obtainment of ethanol eluent containing biological active ingredients, the regeneration of weak base anion exchange resin, the mixing of fruit juice ingredients, and the like. The invention can not only effectively reduce the organic acid in the clear fruit juice, but also maintain the nutrients and unique flavor, and can further develop hawthorn health wine, health vinegar and other functional foods; and simultaneously, the used two resins can be repeatedly used, and the eluent being processed by the weak base anion exchange resin can be made into organic acids or organic acid salts, thereby being more favorable for saving resources and protecting environment.

Description

technical field [0001] The invention relates to the technical field of fruit juice processing, in particular to a process for reducing the content of organic acids in fruit juice. Background technique [0002] At present, fruit juice drinks in my country are developing rapidly and there are many varieties, but for wild or planted fruits with high content of health ingredients such as hawthorn, sea buckthorn, blueberry, plum, lime, bilberry, passion fruit, bayberry, olive and other varieties, Due to the higher organic acid content and poor palatability, it is difficult to be processed into a single fruit juice, fruit wine or fruit vinegar beverage that can more completely maintain the original nutritional labeling and local flavor. [0003] The antioxidant effect of blueberry ranks first among fruits and vegetables. It is a very reliable health food for anti-cancer, prevention of thrombosis and arteriosclerosis, resistance to urinary system infection, heart disease and anti-ag...

Claims

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Application Information

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IPC IPC(8): A23L2/70A23L2/80
Inventor 赵玉平杨建荣刘玉田叶向库贺红军
Owner 赵玉平
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