Process for producing concentrated Chinese wolfberry clear juice

A production process, wolfberry technology, applied in the field of concentrated wolfberry clear juice production technology, to achieve the effect of large commercial promotion space, rich beverage varieties, and high light transmittance

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

[0004] The problem solved by the present invention is to give full play to its health-care effect by preparing beverages with Chinese wolfberry as raw material to improve its economic value, a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0027] 1) Send the sorted mature wolfberry into a juice extractor to squeeze the juice and remove the seeds, then add water and stir thoroughly to obtain the initial turbid juice with a sugar content of 7Brix;

[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 0.003‰ amylase, 0.03‰ pectinase and 0.03‰ Pear juice enzyme, heat preservation and digestion 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 15min, separate the supernatant, and obtain clear wolfberry juice;

[0030] 4) Filter the clear wolfberry 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 the filter end with a vacuum pump, the light transmitt...

Embodiment 2

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

[0036] 1) Send the sorted mature wolfberry into a juice extractor to squeeze the juice and remove the seeds, then add water and stir thoroughly to obtain the initial turbid juice with a sugar content of 8Brix;

[0037] 2) Heat the initial turbid 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 amylase, 0.033‰ pectinase and 0.033‰ Pear juice enzyme, heat preservation and digestion 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 wolfberry juice;

[0039] 4) Filter the clear wolfberry juice with a filter membrane until clear, the pore size of the filter membrane is 0.45 μm, apply a pressure of 0.06Mpa to the filter end of the filter membrane with a vacuum pump, t...

Embodiment 3

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

[0044] 1) Send the sorted mature wolfberry into a juice extractor to squeeze the juice and remove the seeds, then add water and stir thoroughly to obtain the initial turbid juice with a sugar content of 8.5Brix;

[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 amylase, 0.035‰ pectinase, and 0.035‰ of initial cloudy juice Pear juice enzyme, heat preservation and digestion 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 16min, separate the supernatant, and obtain clear wolfberry juice;

[0047] 4) Filter the clear wolfberry juice with a filter membrane until clear, the pore size of the filter membrane is 0.45 μm, apply a pressure of 0.05Mpa to the filter end with a vacuum p...

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Abstract

The invention discloses a process for producing concentrated Chinese wolfberry clear juice, which comprises the following steps of: crushing ripe Chinese wolfberries, juicing the crushed Chinese wolfberries, removing seeds from the obtained juice, adding water and fully stirring to obtain primary cloudy juice; heating the primary cloudy juice, cooling the primary cloudy juice to the temperature of between 50 and 55 DEG C, adding amylase, pectinase and pear juice enzyme for digestion by maintaining the temperature of between 50 and 55 DEG C to obtain secondary cloudy juice; centrifugally separating supernatant fluid of the secondary cloudy juice to obtain Chinese wolfberry clear juice; and filtering the Chinese wolfberry clear juice by using a filtration membrane till the juice becomes clear, and performing vacuum concentration to obtain the concentrated Chinese wolfberry clear juice. The process for producing the concentrated Chinese wolfberry clear juice has the advantages that: conditions adopted in the process are mild, pectin and starch which influence the clear juice are removed by combining ordered heating and cooling with enzymolysis, and the nutritional ingredients in the Chinese wolfberries and the color and flavor of the juice are preserved to the utmost through the conditions of the whole process.

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 wolfberry clear juice. Background technique [0002] Lycium barbarum is the mature fruit of Lycium barbarum, a small deciduous shrub of the family Solanaceae, widely distributed in Ningxia, Shaanxi, Shanxi, Gansu and other places in my country. Lycium barbarum is red in color, sweet in taste, flat in nature, has the effect of nourishing the liver and kidney, and is the best tonic for both medicine and food. Modern medical research has confirmed that it is rich in betaine, polysaccharides, carotene, zeaxanthin, and vitamin B 1 , Vitamin B 2 And calcium, phosphorus, iron, zinc, manganese, selenium, linoleic acid and other nutrients, can promote hematopoietic function, have anti-aging, anti-mutation, anti-tumor, anti-fatty liver and hypoglycemic effects. [0003] Beverage has only a history of more t...

Claims

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Application Information

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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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