Process for producing concentrated cherry clear juice

A production process and technology for cherries are applied in the field of concentrated cherry juice production technology to achieve the effects of increasing income, enriching beverage varieties, and promoting large commercial space.

Inactive Publication Date: 2012-09-26
HULUDAO CITY WANJIA FRUIT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The problem solved by the present invention is to increase its economic value by preparing beverages with cherries as raw materials, and provide a production process for concentrated cherry clear juice. Using this process to produce cherry juice can consume raw materials on a large scale in a short period of time during the cherry harvest period, improving The economic value of cherries

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The production process of concentrated cherry clear juice specifically adopts the following steps:

[0027] 1) Remove the pits from the sorted mature cherries, and then send them to a juicer for squeezing and squeezing. The obtained juice is fully stirred with water to obtain an initial turbid juice with a sugar content of 8 Brix;

[0028] 2) Heat the initial turbid juice to 90°C and keep it for 20 minutes, continue heating to 100°C and keep it for 20 minutes, cool to 50°C, and then add 0.1‰ amylase, 0.1‰ pectinase and 0.1‰ of the initial turbid juice Pear juice compound enzyme and 0.1‰ hemicellulase were digested at 50°C for 60 minutes to obtain secondary turbid juice;

[0029] 3) Centrifuge the secondary turbid juice at a speed of 4000r / min for 15 minutes, separate the supernatant, and obtain clear cherry juice;

[0030] 4) Filter the clear cherry juice with a filter membrane until clear. The pore size of the filter membrane is 0.45 μm. Apply a pressure of 0.04Mpa to...

Embodiment 2

[0035] The production process of concentrated cherry clear juice specifically adopts the following steps:

[0036] 1) Remove the pits from the sorted mature cherries, and then send them to a juicer for squeezing and squeezing. The resulting squeezed juice is fully stirred with water to obtain an initial turbid juice with a sugar content of 9 Brix;

[0037] 2) Heat the initial cloudy juice to 95°C and keep it for 15 minutes, continue heating to 100°C and keep it for 15 minutes, cool to 55°C, and then add 0.2‰ amylase, 0.2‰ pectinase and 0.15‰ of the initial cloudy juice Pear juice compound enzyme and 0.15‰ hemicellulase were digested at 55°C for 50 minutes to obtain secondary turbid juice;

[0038] 3) Centrifuge the secondary turbid juice at a speed of 5000r / min for 20min, separate the supernatant, and obtain clear cherry juice;

[0039] 4) Filter the clear cherry juice with a filter membrane until clear. The pore size of the filter membrane is 0.45 μm. Apply a pressure of 0.0...

Embodiment 3

[0043] The production process of concentrated cherry clear juice specifically adopts the following steps:

[0044] 1) Remove the pits from the sorted mature cherries, and then send them to a juicer for squeezing and squeezing. The resulting squeezed juice is fully stirred with water to obtain an initial turbid juice with a sugar content of 10 Brix;

[0045] 2) Heat the initial cloudy juice to 91.5°C and keep it for 16 minutes, continue heating to 100°C and keep it for 16 minutes, cool to 52°C, and then add 0.15‰ amylase, 0.15‰ pectinase and 0.12‰ of the initial cloudy juice Pear juice compound enzyme and 0.15‰ hemicellulase were digested at 50°C for 60 minutes to obtain secondary turbid juice;

[0046] 3) Centrifuge the secondary turbid juice at a speed of 4500r / min for 16 minutes, separate the supernatant, and obtain clear cherry juice;

[0047] 4) Filter the clear cherry juice with a filter membrane until clear. The pore size of the filter membrane is 0.45 μm. Apply a press...

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PUM

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Abstract

The invention discloses a process for producing concentrated cherry clear juice, which comprising the following steps of: crushing and squeezing mature cherries, adding water into the squeezed juice, and fully stirring the water and the juice to obtain initial cloudy juice; heating the initial cloudy juice and then cooling the heated initial cloudy juice to between 50 and 55 DEG C, then adding amylase, pectase and pear juice enzyme into the cooled juice, and digesting the juice by heat preservation at the temperature of between 50 and 55 DEG C to obtain secondary cloudy juice; centrifuging the secondary cloudy juice to obtain supernate, namely cherry clear juice; and filtering the cherry clear juice by using a filter membrane till the juice is clear, and concentrating the juice with vacuum to obtain the concentrated cherry clear juice. Conditions adopted in the process are mild, pectin and starch which affect the clear juice are removed by adopting combination of ordered temperature rise and reduction and enzymolysis, and the conditions of the whole process keep nutritional components in the cherries as much as possible and furthest reserve the color and flavor of the juice.

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 clear cherry juice. Background technique [0002] Cherry belongs to the Rosaceae deciduous tree fruit tree, and its planting is generally distributed in the northern hemisphere. The annual output of cherries in my country is 35,000 tons, mainly produced in Shandong, Anhui, Liaoning, Hebei, Shaanxi, Gansu, and Henan. It often grows in the sun or along the side of the ditch on the hillside, at an altitude of 300-600 meters. The cherries cultivated as fruit trees include Chinese cherry, sweet cherry, sour cherry and hair cherry. Although the cherries are as small as pearls when they are ripe, they are bright and bright red in color. 59 milligrams per hectogram, the value of medical care is quite high, and it has high nutritional value and medicinal value. [0003] Beverage has only a history of more ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84
Inventor 薛红科校从军谢建新杨妮
Owner HULUDAO CITY WANJIA FRUIT
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