Method for processing high-pulp content and concentrated lime juice

A technology of lime juice and high pulp, applied in food science and other directions, can solve the problems of single extraction component, immature production technology, serious secondary pollution, etc.

Active Publication Date: 2013-04-03
HUAZHONG AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the comprehensive utilization of citrus peels mainly focuses on the separation and extraction of functional components in citrus peels, which have the disadvantages of single extraction components, immature on-line industrial production technology, serious secondary pollution, and low utilization rate of raw materials. The peels during processing are used as raw materials, and high-tech is adopted to fully preserve the functional health ingredients of citrus peels and produce flavored health drinks with high pulp content, which not only realizes zero waste in citrus processing, protects the ecological environment, but also makes full use of The functional components of citrus, the development of functional health drinks provides a reference method

Method used

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  • Method for processing high-pulp content and concentrated lime juice
  • Method for processing high-pulp content and concentrated lime juice
  • Method for processing high-pulp content and concentrated lime juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 basic process

[0029] A kind of processing method of concentrated lime juice, its steps are as follows:

[0030] 1) choose the sour orange fruit with 90% maturity and consistent maturity, no disease in fruit appearance, and no mechanical damage as raw material for processing;

[0031] 2) Soak the sour orange fruit to be treated in a potassium permanganate solution of 0.1-0.2% concentration for 5-10 minutes, then spray the surface of the fruit with chlorinated water of 10-30 mg / l for sterilization, Finally, spray with clear water to obtain clean fruit;

[0032] 3) Squeeze the cleaned fruit of step 2) with a centrifugal juicer, filter or centrifuge, and collect lime juice and pomace;

[0033] 4) Shred the skin residue of step 3), its width is 3mm;

[0034] 5) The lime juice was eluted with macroporous resin HDP800 to debitterize it, and the skin dregs were soaked for 15 minutes according to the ratio of volume to mass of water and skin dregs of 8:1 to deb...

Embodiment 2

[0038] Embodiment 2: Debittering experiment of lime juice macroporous resin

[0039] 1. Test material

[0040] Lime juice: squeeze the ripe lime juice, filter it, centrifuge at 4200r / min for 15min, and store it frozen for later use. The soluble solid content of the lime juice is 10.6°Brix. Macroporous adsorption resin (models are D3520, D7040, DA201, D1400, AB-8, products of Tianjin Nankai University Chemical Factory; HDP800, products of Hebei Cangzhou Baoen Chemical Co., Ltd.), ion exchange resins (D151, D152, JK- 110, D3P2R, product of Tianjin Nankai University Chemical Plant). The physical and chemical properties of different resins are listed in Table 1.

[0041] Table 1 Physical and chemical properties of different resins

[0042]

[0043] 2. Resin pretreatment

[0044] First soak in 2VB 5% HCL solution for 2 hours, wash with distilled water until neutral, soak in 2VB 5% NaOH for 2 hours, distill water until neutral, then wash with 3VB 95% ethanol, wash with distille...

Embodiment 3

[0062] Example 3 Effects of Different Pretreatments and Freezing Storage on the Characteristics of Lime Slices

[0063] 1. Test material: Lime, collected from the citrus base of Hubei Wangchunhua Juice Co., Ltd.

[0064] After picking limes with uniform size and maturity and removing the outer layer of oil, separate the lime peel, pick the lime peel with uniform thickness, and cut it into lime slices with a thickness of 3mm. , 1% Ca 2+ Soaking, according to the mass ratio of white sugar and lime peel 1:1, sugar pickled,) lime shreds and untreated lime slices were stored in freezing conditions (-18°C) and normal temperature (10-15°C) respectively. , at regular intervals, the crispness, PG activity, and SP content of different pretreated lime slices were measured during storage.

[0065] 2. Determination of enzyme activity

[0066] Determination of galacturonidase (PG) enzyme activity: Weigh 10.00g lime peel, grind under cold bath conditions, add pre-cooled 20ml extract (0.2m...

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Abstract

The invention belongs to the field of orange juice processing and particularly relates to a method for processing high-pulp content and concentrated lime juice. The method comprises the following steps of: 1) soaking lime fruits into potassium permanganate solution for treatment, spraying chloridized water onto the surfaces of the fruits for sterilization, and spraying the fruits with clean waterto obtain clean fruits; 2) squeezing the fruits by using a centrifugal juicer, and collecting lime juice and peel residues; 3) slicing the lime peel residues; 4) debitterizing the lime juice by usingmacroporous resin HDP800, and debitterizing lime peel in a water soaking mode; 5) adding sugar into the lime peel residues, and curing, freezing and storing the lime peel residues; 6) adding honey into the frozen and stored lime peel residues, concentrating the lime juice, vitamin C, citric acid, goldenpomelo essence and the like until the heating temperature is 100 DEG C to obtain semi-finished products of the concentrated lime juice; and 7) sterilizing the lime juice at the temperature of 85 DEG C for 15 minutes to obtain a high-pulp content and concentrated lime juice product. By the method, the flavor substances in the high-pulp content lime juice are preserved to the greatest extent. The method has important significance to the improvement on added value of quince processing industry.

Description

technical field [0001] The invention belongs to the field of fruit and vegetable processing and comprehensive utilization of citrus, and in particular relates to processing lime juice with high-pulp concentrate by using lime pomace and pulp. The production technology route of high-pulp concentrated lime juice was developed. Background technique [0002] The citrus produced in my country is mainly consumed as fresh fruit, and fresh citrus sales account for 95% of the total citrus output, while processing fruit only accounts for about 5%. The citrus processing industry started late, with low processing capacity. 77% of citrus in the U.S. is used for processed products, while my country is far below the overall level of 33% in the world (Deng Xiuxin, China's citrus and its product import and export status and development trend, World Agriculture, 2001, 10: 23-25; Wu Houjiu, Current status and development prospects of China's citrus processing industry, Fruit Trees in South Chi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/06A23L2/52
Inventor 潘思轶徐晓云陈清婵王昭
Owner HUAZHONG AGRI UNIV
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