Preparation method of lycium barbarum raw juice capable of being preserved for a long time

A technology for raw wolfberry juice and fresh wolfberry fruit, applied in food science and other directions, can solve the problems of poor sensory flavor, loss of functional active substances, and high energy consumption for freezing and storage, and achieves the effect of convenient operation and solving technical difficulties.

Inactive Publication Date: 2010-12-22
MATRIMONY VINE INST NINGXIA ACAD OF AGRI & FORESTRY SCI
View PDF0 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Looking at the domestic goji berry preservation technology, there are still three deficiencies: (1) Drying with hot air or natural sunlight to make dried fruit soaked or decocted before eating, will seriously lose functional active substances during the drying and decocting process; (2) Preservation in the form of convention

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Screening of fresh wolfberry fruit: pick out the moldy and rotten fruit, leaves and fruit stems in the fresh wolfberry fruit;

[0022] 2. Disinfection: Soak the screened fresh wolfberry fruit in a chlorine dioxide solution containing 1% by mass for about 5 minutes, take it out, wash it twice with pure water, and drain;

[0023] 3. Sterilization and juicing: after step 2, the fresh wolfberry fruit is sterilized by ultraviolet light, and then squeezed;

[0024] 4. Grinding and homogenization: Add vitamin C to the fresh wolfberry juice in step 3. The amount of vitamin C added is 8 mg per liter of wolfberry juice, and then it is ground by two colloid mills ≤ 50 microns and ≤ 20 microns and the pressure is 30 MPa Homogenizer for instant homogenization;

[0025] 5. High-temperature sterilization and filling: After the homogenized fresh wolfberry juice is sterilized by high temperature, it is aseptically filled, and the finished product is obtained after filling. The abov...

Embodiment 2

[0027] 1. Screening of fresh wolfberry fruit: pick out the moldy and rotten fruit, leaves and fruit stems in the fresh wolfberry fruit;

[0028] 2. Disinfection: Soak the screened fresh wolfberry fruit in a chlorine dioxide solution containing 1% by mass for 8 minutes, take it out, wash it with pure water for 3 times, and drain;

[0029] 3. Sterilization and juicing: after the fresh wolfberry fruit in step 2 is sterilized by ultraviolet light, squeeze the juice;

[0030] 4. Grinding and homogenization: Add vitamin C to the fresh wolfberry juice in step 3. The amount of vitamin C added is 11 mg per liter of wolfberry juice, and then it is ground by two colloid mills ≤ 50 microns and ≤ 20 microns and the pressure is 30 MPa Homogenizer for instant homogenization;

[0031] 5. High-temperature sterilization and filling: After the homogenized fresh wolfberry juice is sterilized by high temperature, it is aseptically filled, and the finished product is obtained after filling. The a...

Embodiment 3

[0033] 1. Screening of fresh wolfberry fruit: pick out the moldy and rotten fruit, leaves and fruit stems in the fresh wolfberry fruit;

[0034] 2. Disinfection: Soak the screened fresh wolfberry fruit in a chlorine dioxide solution containing 1% by mass for 10 minutes, take it out, wash it 4 times with pure water, and drain;

[0035] 3. Sterilization and juicing: after step 2, the fresh wolfberry fruit is sterilized by ultraviolet light, and then squeezed;

[0036] 4. Grinding and homogenization: Add vitamin C to the fresh wolfberry juice in step 3. The amount of vitamin C added is 15 mg per liter of wolfberry juice, and then it is ground by two colloid mills ≤ 50 microns and ≤ 20 microns and the pressure is 30 MPa Homogenizer for instant homogenization;

[0037] 5. High-temperature sterilization and filling: After the homogenized fresh wolfberry juice is sterilized by high temperature, it is aseptically filled, and the finished product is obtained after filling. The above-...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a preparation method of fruit juice, in particular to a preparation method of lycium barbarum raw juice capable of being preserved for a long time, which comprises the following steps: screening lycium barbarum fresh fruit, disinfecting, sterilizing, juicing, grinding, homogenizing, sterilizing at high temperature and filling. The preparation method of the invention is characterized by treating the lycium barbarum fresh fruit by food grade chemical bactericide and initially sterilizing by ultraviolet rays before juicing, adding vitamin C after juicing, and adopting high temperature sterilization and sterile filling, thereby prolonging the storage time of the lycium barbarum raw juice at room temperature, and slowing down the reduction of the contents of main biological active components such as lycium barbarum polysaccharide, betaine and beta-carotene in the lycium barbarum raw juice. Especially, by adding the vitamin C, the preservation effect of the beta-carotene is obviously improved, the lycium barbarum raw juice can be stored for 18-24 months at ordinary temperature, and the problem of processing in the concentration mature period of the lycium barbarum fresh fruit is solved. The technical scheme of the invention has convenient operation, green and energy saving, solves the technical problem in the deep processing course of the lycium barbarum product, and is suitable for popularization and use.

Description

technical field [0001] The invention relates to a method for preparing fruit juice, in particular to a method for preparing raw wolfberry juice which can be kept fresh for a long time. Background technique [0002] Lycium barbarum is a traditional plant resource with high medicinal and nutritional value. It is rich in carotenoids, vitamin C, vitamin B complex and trace elements such as Ca, P, Fe, Se, Ge, Li, etc., especially Lycium barbarum polysaccharides, betaine, β-carotene and other biologically active substances are very rich in content. Various functional drinks, beverages and health care products of wolfberry produced from Ningxia wolfberry juice as raw materials are very popular among consumers. However, the maturity period of fresh wolfberry fruit is concentrated in June-September, and it is extremely intolerant to storage. Drying the fresh wolfberry fruit with hot air or natural sunlight and storing it in the form of dried fruit will seriously lose functional act...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/02A23L2/52A23L2/44
Inventor 李建国李军王世平张璐崔应峰郭庆海张才喜许文平
Owner MATRIMONY VINE INST NINGXIA ACAD OF AGRI & FORESTRY SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap