Method for reducing acidity of seabuckthorn juice

Abstract

The invention provides a method for reducing acidity of seabuckthorn juice, which comprises that the pretreated clarified seabuckthorn juice flows through an ion exchange column filled with weak alkali anion exchange resin D941 or weak alkali anion exchange resin D345, so that organic acid in the seabuckthorn juice is adsorbed. Because the weak alkali anion exchange resin D941 or the weak alkali anion exchange resin D345 has strong adsorption effect on the organic acid in the seabuckthorn juice, the acidity of the seabuckthorn juice can be obviously reduced, meanwhile, the color value and the light transmittance of the seabuckthorn juice can be promoted, no byproducts are formed, and the weak alkali anion exchange resin has weak absorption capacity on vitamin C beneficial to the human body in the seabuckthorn juice. Therefore, according to the seabuckthorn juice treated by the method for reducing the acidity of the seabuckthorn juice, the clarity is increased, the color is brightened, the mouthfeel is changed into pleasant sweetness and sourness from thorn acid, the quality of the seabuckthorn juice is good; and the steps are simple, the investment is low, and the cost is low.

Description

technical field [0001] The invention relates to the technical field of beverage production, in particular to a method for reducing the acidity of seabuckthorn fruit juice. Background technique [0002] At present, the methods for acid reduction of fruit juice mainly include biological acid reduction method and chemical acid reduction method at home and abroad. [0003] In biological acid reduction, Leuconostoc cerevisiae is often used to reduce the acidity of wine and cider with high malic acid content. Generally, Leuconostoc cerevisiae is used for malo-lactic fermentation to reduce the total acid content in dry wine. Leuconostoc can utilize malic acid and little or no citric acid, so it cannot function in juices with citric acid as the main organic acid. The disadvantage of biological acid reduction is that the fermentation conditions are strict, it is not easy to control, and the fermentation products produced affect the original flavor of the juice. [0004] Chemical ac...

AI Technical Summary

Problems solved by technology

The disadvantage is that there is sediment, which is filtered to remove the sediment, while reducing the content of beneficial cellulose, vitamin C and pigment in the juice

There is also the method of diluting or blending to reduce acidity, and its disadvantages are: poor taste and greatly reduced content of biologically active ingredients

[0005] The processing level of domestic seabuckthorn juice is low, and the juice is simply squeezed out. The high content of organic acids in seabuckthorn juice cannot be effectively treated. The processed seabuckthorn juice has a bad taste and poor quality, resulting in high-end seabuckthorn juice in my country They are all imported from Russia and other countries.