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Method for producing plum juice via plum halogen desalination

A plum juice and extraction technology, which is applied in the field of preparing plum juice by desalting plum brine, and the preparation field of plum juice, can solve the problems of high salt content of plum brine, harm to the ecological environment, waste of resources, etc., and achieves stable and reliable process technology. The effect of strong operability and small investment

Inactive Publication Date: 2010-12-08
DALI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is also due to many factors such as the extremely high salt content of plum brine and the difficulty of recycling technology that many plum germ processing enterprises have ignored its use value, and often dumped plum brine, which not only caused a waste of resources, but also caused damage to the plum brine. Hazard to the ecological environment

Method used

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  • Method for producing plum juice via plum halogen desalination
  • Method for producing plum juice via plum halogen desalination

Examples

Experimental program
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Effect test

Embodiment 1

[0016] 1. Distill 100 liters of plum brine to a thick product under normal pressure with a conventional electric distillation device, fractionate 71 liters of distillate, add 25 liters of edible alcohol with a concentration of 95% to the remaining thick residue to obtain a mixture;

[0017] 2. Put the mixture obtained in step 1 into a conventional extractor, heat it to 40°C for 30 minutes, then cool it to 18°C, and filter it with cotton cloth to obtain 51 liters of filtrate and 22 kg of table salt;

[0018] 3. After distilling the filtrate obtained in step 2 with a conventional electric still, distill out 25 liters of alcohol and recover, remove the remaining liquid in the still, and filter to obtain 21 liters of brown liquid;

[0019] 4. Mix 71 liters of fractions obtained in step 1 with 21 liters of brown liquid obtained in step 3 to obtain about 90 liters of plum juice.

Embodiment 2

[0021] 1. Distill 1000 milliliters of plum brine to a thick substance under normal pressure with a conventional distiller, fractionate 730 milliliters, add 300 milliliters of edible alcohol with a concentration of 85% to the remaining thick residue to obtain a mixture;

[0022] 2. Put the mixture obtained in step 1 into a conventional extractor, heat to 50°C for extraction for 20 minutes, then cool to 20°C, and filter with cotton cloth to obtain 540 ml of filtrate and 108 grams of table salt;

[0023] 3. After distilling the filtrate obtained in step 2 with a conventional electric still, distill out 300 ml of alcohol and recover it, remove the remaining liquid in the still, and filter to obtain 210 ml of brown liquid;

[0024] 4. Mix 730 ml of fractions obtained in step 1 with 210 ml of brown liquid obtained in step 3 to obtain 940 ml of plum juice.

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Abstract

The invention provides a method for producing plum juice via plum halogen desalination, comprising the steps of: distilling plum halogen as the raw material under normal pressure to obtain fraction and thick residue, mixing the thick residue with edible alcohol and then extracting at 40 to 60 DEG C, cooling and filtering to obtain filtrate and salt, distilling the obtained filtrate, reclaiming the alcohol to obtain liquid, and merging the obtained fraction and the liquid to obtain the desalinated plum juice. The plum juice can be directly prepared into plum beverage after being diluted, for example, the plum juice can be made into plum wine or plum vinegar via the traditional fermentation technology. The invention has the advantages of stable technology, strong operability, low investment, high benefit and changeable production scale, thereby having very high economic and social benefit and being worthy of popularization and application.

Description

technical field [0001] The invention relates to a method for preparing plum juice, in particular to a method for preparing plum juice by desalting plum brine, and belongs to the technical field of food and beverage processing. Background technique [0002] Plum brine, that is, fruit plum salt solution, is the waste in the production process of plum germ. In the process of making plums into plum embryos, it is necessary to salt the plums with salt. The specific operation is: add 20-25 kg of salt for every 100 kg of fresh plums, mix the fresh plums with solid salt, and let it stand After a few months, after the plum juice is leached, the plums are taken out and used for processing plum embryos. During the static salting period, due to the salting effect, most of the organic acids, sugars, amino acids, trace elements, vitamins, flavonoids and other substances in the fresh fruit plums are leached, forming a fruit plum salting solution-plum brine (containing NaCl20 %~25% of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04
Inventor 自俊青黄毕生
Owner DALI UNIV
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