Method for making grapefruit drinks

A grapefruit and beverage technology, applied in food preparation, application, food science, etc., can solve the problems of grapefruit resource waste, turbidity, and low transparency, and achieve the effects of high transparency, long shelf life, and good taste

Inactive Publication Date: 2011-09-14
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, grapefruit juice will produce an unacceptable bitter taste after storage or heat treatment
Now the deep processing of pomelo is not enough, basically it is only eaten as a fresh fruit, so a lot of pomelo resources are wasted in pomelo production areas every year
In response to the above problems, some grapefruit beverages are simply processed on the market, but these grapefruit beverages have a short shelf life, and after a long time, there will be a small amount of sedimentation, turbidity, low transparency, and the bitterness cannot be completely removed, which affects the beverage. Taste

Method used

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  • Method for making grapefruit drinks

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] see figure 1 , a method for making grapefruit beverage, belonging to the field of deep processing of agricultural products, the method is to use grapefruit to squeeze out grapefruit juice under the action of mechanical force, after clarification and debittering treatment, adding appropriate amount of vinegar, sweetener, etc. to the processed grapefruit juice The excipients are formulated into a juice drink product. Its operation steps are:

[0023] (1) Pretreatment of pomelo: peel the pomelo, take out the pulp, wash and remove the core;

[0024] (2) Juicing and filtering: Squeeze the cleaned grapefruit pulp, and then filter it with a 100-mesh screen to obtain grapefruit juice;

[0025] (3) Enzymolysis: Add pectinase at a ratio of 0.12-0.20ml / L, enzymolyze for 2.5-3.5 hours at pH 3.4-3.8, temperature 50-55°C, then heat to 95-100°C to extinguish Enzyme, filtered again to get grapefruit juice;

[0026] (4) Debittering: add hydroxypropyl-β-cyclodextrin to grapefruit jui...

Embodiment 2

[0029] The grapefruit juice added with different amounts of pectinase was placed at room temperature for 12 months. When the percentage of pectinase in the mass of grapefruit juice was greater than 0.19%, there was no precipitation in the grapefruit juice. Table 1 below:

[0030] Table 1: Experiments for Pectinase Clarification of Fruit Juice

[0031] The amount of pectinase added (%)

[0032] Note: + indicates the degree of precipitation; - indicates basically no precipitation.

Embodiment 3

[0034] The grapefruit juice added with different amounts of hydroxypropyl-β-cyclodextrin was placed at room temperature for 12 months. When the percentage of hydroxypropyl-β-cyclodextrin in the mass of grapefruit juice was 0.25%, The bitterness in grapefruit juice was basically removed, and when the amount of hydroxypropyl-β-cyclodextrin in the total mass of grapefruit juice was greater than 0.25%, the bitterness in grapefruit juice was completely removed. Table 2 below:

[0035] Table 2: Debittering experiments of hydroxypropyl-β-cyclodextrin

[0036] The amount of hydroxypropyl-β-cyclodextrin added (%)

[0037] Note: + means that only a little bit of bitterness is removed; ++++ means that the bitterness is basically removed.

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PUM

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Abstract

The invention discloses a method for making grapefruit drinks. In the method, transparent and clear grapefruit juice is prepared by clarifying and debitterizing grapefruit juice by a modern enzyme engineering technique and a molecular embedding technique, and the transparent and clear grapefruit juice is mixed with high-quality wax and sweetener to prepare the grapefruit drinks with excellent taste. The method comprises: clarifying grapefruit juice by using pectinase; removing the bitter taste of the grapefruit juice by using hydroxypropyl-beta-cyclodextrin; filtering by using a membrane separation technique; and mixing with highfructose corn syrup and high-quality wax. The drinks thus made have long shelf life, are insusceptible to precipitation and turning muddy when stored for a lone time and have high transparency. The grapefruit drinks processed by using the method are clear, transparent and bitter-free and have excellent mouthfeel. The products processed by the method have auxiliary protective effect on people with chemical liver injuries and hyperlipaemia and sub-health people.

Description

[0001] technical field [0002] The invention discloses a method for making grapefruit beverage, which belongs to the field of deep processing of agricultural products. Background technique [0003] Grapefruit, also known as snow pomelo, throwing, Wendan, etc., is an evergreen fruit tree belonging to citrus. Grapefruit has high nutritional value and is very rich in protein, organic acids, vitamins, calcium, phosphorus, magnesium, sodium and other elements necessary for human body. 100g edible part contains 88.4g of water, 0.7g of protein, 0.6g of fat, 10.2g of sugar, 41mg of calcium, 43mg of phosphorus, and 0.9mg of iron. In addition, it also contains vitamin B, vitamin B, vitamin C, carotene and other nutrients, which are unmatched by other fruits. Grapefruit also has the effects of strengthening the stomach, moistening the lungs, nourishing the blood, clearing the intestines, facilitating bowel movements, and promoting wound healing. It is a famous high-quality fruit in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/70A23L2/84A23L2/74A23L1/29A23L33/00
Inventor 曹新志边名鸿
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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