Process for producing concentrated sea-buckthorn clear juice

A production process and technology of sea buckthorn are applied in the field of concentrated sea buckthorn clear juice production technology to achieve the effect of large commercial promotion space, increasing income and increasing income.

Inactive Publication Date: 2010-11-24
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 beverages using seabuckthorn as raw materials, and provide a production process for concentrated seabuckthorn clear juice. Using this process to produce seabuckthorn juice can consume raw materials on a large scale in a short period of time during the harvesting period of seabuckthorn, improving The economic value of seabuckthorn

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The production process of concentrated seabuckthorn clear juice specifically adopts the following steps:

[0029] 1) Mashing or mechanically shearing and crushing the sorted mature seabuckthorn skin, and squeezing the juice, adding water to the obtained seabuckthorn juice and fully stirring to obtain an initial turbid juice with a sugar content of 16 Brix;

[0030] 2) Heat the initial turbid juice to 110°C, sterilize at high temperature for 5 minutes, then cool down to 70°C, centrifuge at 4000r / min for 15 minutes with a centrifuge, and separate the supernatant to obtain seabuckthorn juice;

[0031] 3) Add 0.38‰ pectinase, 0.15‰ pear juice enzyme and 0.01‰ amylase to the centrifuged seabuckthorn juice, heat and digest at 55°C for 60 minutes to obtain secondary turbid juice;

[0032] 4) Centrifuge the secondary cloudy juice at a speed of 4000r / min for 15min, separate the supernatant, and obtain clear seabuckthorn juice;

[0033] 5) Filter the clear seabuckthorn juice wit...

Embodiment 2

[0038] The production process of concentrated seabuckthorn clear juice specifically adopts the following steps:

[0039] 1) Mashing or mechanically shearing and crushing the sorted mature sea buckthorn skin, and squeezing the juice, adding water to the obtained sea buckthorn juice and fully stirring to obtain an initial turbid juice with a sugar content of 15 Brix;

[0040] 2) Heat the initial turbid juice to 100°C, sterilize at high temperature for 10 minutes, then cool down to 65°C, centrifuge at 5000r / min for 15 minutes with a centrifuge, and separate the supernatant to obtain seabuckthorn juice;

[0041] 3) Add 0.40‰ pectinase, 0.16‰ pear juice enzyme and 0.012‰ amylase of seabuckthorn juice after centrifugation, and digest at 55°C for 50 minutes to obtain secondary turbid juice;

[0042] 4) Centrifuge the secondary cloudy juice at a speed of 5000r / min for 15min, separate the supernatant, and obtain clear seabuckthorn juice;

[0043] 5) Filter the clear seabuckthorn juice...

Embodiment 3

[0047] The production process of concentrated seabuckthorn clear juice specifically adopts the following steps:

[0048] 1) Mashing or mechanically shearing and crushing the sorted mature seabuckthorn skin, and squeezing the juice, adding water to the obtained seabuckthorn juice and fully stirring to obtain an initial turbid juice with a sugar content of 15.4 Brix;

[0049] 2) Sterilize the initial turbid juice at a high temperature of 110°C for 5 minutes, then cool it down to 67°C, centrifuge at 4500r / min for 18 minutes with a centrifuge, and separate the supernatant to obtain seabuckthorn juice;

[0050] 3) Add 0.42‰ pectinase, 0.18‰ pear juice enzyme and 0.013‰ amylase of seabuckthorn juice after centrifugation, and digest at 52.5°C for 55 minutes to obtain secondary turbid juice;

[0051] 4) Centrifuge the secondary cloudy juice at a speed of 4500r / min for 18min, separate the supernatant, and obtain clear seabuckthorn juice;

[0052] 5) Filter the clear seabuckthorn juice...

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PUM

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Abstract

The invention discloses a process for producing concentrated sea-buckthorn clear juice, which comprises the following steps of: crushing and squeezing the mature sea-buckthorn, adding water into the obtained juice, and fully stirring the juice to obtain primary turbid juice; sterilizing the primary turbid juice for 5 minutes at the high temperature of between 100 and 110 DEG C, cooling the sterilized juice to between 65 and 70 DEG C, separating the juice to obtain sea-buckthorn juice by using a centrifugal machine, then adding amylase, pectase and pear juice enzyme into the sea-buckthorn juice, and digesting the mixture at the constant temperature of between 50 and 55 DEG C to obtain secondary turbid juice; separating the supernate from the secondary turbid juice by centrifugation to obtain the sea-buckthorn clear juice; and filtering the sea-buckthorn clear juice to be clear by using a filter membrane, and concentrating the sea-buckthorn clear juice under vacuum to obtain the concentrated sea-buckthorn clear juice. The conditions adopted in the process are mild, pectin and starch which affect the clear juice are removed by combining ordered heating and cooling and enzymolysis, and the conditions of the whole process keep the nutrient components in the sea-buckthorn as much as possible and furthest reserve juice color and flavor.

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 seabuckthorn juice. Background technique [0002] Seabuckthorn is a general term for plants and their fruits. The plant seabuckthorn is a deciduous shrub belonging to the genus Hippophaeaceae. It is characterized by drought resistance, wind and sand resistance, and can survive on saline-alkali land, so it is widely used in water and soil conservation. Domestically distributed in North China, Northwest, Southwest and other places. [0003] Seabuckthorn fruit is rich in nutrition, containing a variety of organic components, vitamins and inorganic salts necessary for the human body. It has been determined that its fruit contains various vitamins, fatty acids, trace elements, linolein, seabuckthorn flavonoids, superoxide and other active substances and various amino acids needed by the human body...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/70A23L2/84A23L2/74
Inventor 薛红科校从军谢建新杨妮
Owner 合德堂食品工业(泾阳)有限公司
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