Xinjiang Korla bergamot pear fructose syrup and production method thereof

A technology of Korla fragrant pear and production method, which is applied in the application, food preparation, food science and other directions, can solve the problems of consuming large grain raw materials, containing less natural functional ingredients of fruits, unable to natural healthy sweeteners, etc., and achieving high cost Effect

Active Publication Date: 2011-07-20
新疆冠农股份有限公司
View PDF5 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has a relatively high degree of industrialization, but it needs to consume a large amount of grain raw materials, and the products rarely contain natura

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 Construction

[0021] The present invention will be described in detail below in conjunction with specific embodiments.

[0022] The invention provides a method for producing Xinjiang Korla fragrant pear fruit syrup, which specifically comprises the following steps:

[0023] Selection of raw materials: Select fragrant pears with a maturity of more than 70%, and rotten and mildewed fruits are not allowed. Single fruit weight and slight scratches are not required;

[0024] After selection, cleaning, crushing and beating;

[0025] Preheating to inactivate enzymes: the crushed fragrant pear pulp enters the preheater to preheat to inactivate enzymes, the temperature for inactivating enzymes is 65-75°C, and at the same time add 0.2% iso-Vc sodium to protect the color;

[0026] Enzymolysis treatment: compound pectinase (addition amount 120ppm), cellulase (addition amount 120ppm), amylase (addition amount 80ppm), sucrose invertase (addition amount 80ppm), fruit juice clarification enzyme (addition...

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 discloses Xinjiang Korla bergamot pear fructose syrup and a production method thereof. The production method comprises the following steps of: selecting raw materials, namely selecting, washing, crushing and beating; preheating to inactivate enzymes, namely preheating the crushed bergamot pear syrup to inactivate the enzymes; performing enzymolysis, namely compounding pectinase, cellulase, amylase, invertase and a juice clarifying enzyme and performing the enzymolysis; inactivating the enzymes, namely inactivating extra enzyme preparations; performing ultrafiltration to obtain clear and transparent bergamot pear juice; and separating, purifying, and performing low temperature vacuum concentration, namely concentrating the fructose syrup by a low temperature vacuum concentration technology at the temperature of between 55 and 65 DEG C and under the pressure of -300 to -650KPa until the concentration is 70Brix. The product is prepared from natural fruits, various functional nutrient factors are stored to the greatest extent, other additives are not added in the production process, quality is safe and reliable, various physical and chemical indexes meet the national standard, and the product can meet the requirements of juice and canned fruit industries.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, and in particular designs Xinjiang Korla fragrant pear fruit syrup and a production method thereof. Background technique [0002] Among food additives and sweeteners, fructose is the first functional oligosaccharide that has passed the FDA review as a recognized safety level, and its low caries, indigestibility and bifidobacteria proliferation have been confirmed. As a non-digestive functional food, fructo-oligosaccharide is a typical bifidus factor that meets the standard of prebiotics. Prevent obesity, prevent dental caries and cosmetic effect. [0003] Ordinary grade fructose is made from starch, which is a mixture of fructose and glucose obtained through enzymatic hydrolysis. This method has a relatively high degree of industrialization, but it needs to consume a large amount of grain raw materials, and the products rarely contain natural functional ingredients in fr...

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): A23L1/09A23L1/212A23L19/00
Inventor 谢晓霞范爱军王陈强施晓艳
Owner 新疆冠农股份有限公司
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