Preparation method of bitter removed ponkan juice

A technology for ponkan and debittering, which is applied in the field of preparation of debittered ponkan juice, can solve the problems of unsatisfactory debittering effect, poor overall effect and high production cost, and achieves the effects of remarkable debittering effect, low cost and convenient operation.

Inactive Publication Date: 2011-10-05
XIANGXI AUTONOMOUS PREFECTURE BIANCHENG VINEGAR IND TECH
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  • Summary
  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

However, many technologies are still in the experimental stage, and few of them can be truly used in industrial production.
Use these methods for industrialized large-scale

Method used

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Experimental program
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Embodiment 1

[0015] A preparation method of debittering ponkan juice is characterized in that it is realized through the following steps:

[0016] (1) Selection and pretreatment of raw materials: select fresh ponkan fruits with normal color, strong aroma, no damage from diseases and insect pests, and no other obvious adverse changes as raw materials, and first use 0.1% KMnO 4 Soak in the solution for 4 minutes for disinfection and sterilization, take it out and rinse it with running water, soak the fruit with 1600mg / kg ethephon for 1 hour, then put it in the raw material warehouse for 4 days for ripening treatment, so as to reduce the content of limonin in the fruit. If the ripeness of the ponkan fruit is relatively good, it is not necessary to undergo ripening treatment;

[0017] (2) Preparation of fruit pulp: Peel off the pretreated ponkan peel by hand, soak in 0.5% sodium hydroxide at 40°C for 8 minutes to remove the capsule coat, remove and rinse with running water, and prepare with a ...

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PUM

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Abstract

The invention discloses a preparation method of bitter removed ponkan juice. The preparation method comprises the operation steps of selection and pretreatment of a raw material, preparation of pulp, enzyme adding treatment, ultra-filtration, warehousing and frozen storage and the like, namely ponkan without obvious adverse change is used as the raw material, peels and membranes are removed after ripening treatment, the pulp is prepared by using a spiral juicer, a proper amount of beta-cyclodextrin is added after enzyme adding liquefaction, enzyme adding bitter removal and ultra-filtration treatment, and warehousing and frozen storage are performed. The method is convenient for operation and low in cost, and can adapt to industrialized large-scale production; the bitter removed effect of the ponkan juice produced by using the method is remarkable; and the natural flavor of the ponkan can be well reserved.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing, in particular to a preparation method of debittered ponkan juice. Background technique [0002] Ponkan, also known as tangerine and white orange, is one of the varieties of citrus fruits and is widely planted in central and southern my country, especially in Hunan, Sichuan, Fujian and other places. Ponkan fruit has a high nutritional value. Ponkan juice is rich in minerals and vitamins, especially potassium, carotenoids, and vitamin C. It plays an important role in preventing certain diseases, maintaining myocardial function, and lowering blood pressure. Mid-to-late ripening ponkans are harmless, sweet and delicious when eaten fresh, and are very popular among consumers. However, after series processing into fruit juice, they produce a bitter taste that is unacceptable to consumers, which seriously hinders the deep processing of ponkans and poses a threat to the further dev...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L2/74
Inventor 麻成金黄群高耀富
Owner XIANGXI AUTONOMOUS PREFECTURE BIANCHENG VINEGAR IND TECH
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