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Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof

A Yunnan olive, bitter and astringent technology, applied in the field of food processing, can solve the problems of product quality decline, no successful reports, flaky crystal precipitation, etc., and achieve the effect of improving product performance, good application prospects, and moderate acidity

Inactive Publication Date: 2013-05-15
张志美
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional methods such as conventional ultra-membrane filtration and resin adsorption cannot be used to remove it, resulting in the development of Yunnan olive liquid products, such as: fruit wine, beverages, oral liquids, etc., which are prone to flocculent formation during storage, bottling, and sales. Precipitation of flaky crystals, resulting in a decline in product quality
[0005] How to overcome these deficiencies has become a technical problem to be solved urgently in the processing and application of Yunnan olives, but there are no successful reports in the prior art

Method used

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  • Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Extract the olive juice from Yunnan into a container, add glycyrrhizic acid accounting for 0.2% of the weight of the juice while stirring, and continue stirring until fully dissolved, then add calcium carbonate accounting for 0.8% of the weight of the juice, and then stir for 20 minutes; let it stand for 36 to 72 hours , extract the supernatant for later use; after filtering the precipitated layer, combine the filtrate and the supernatant, and pump to another container. Add freshly squeezed duoyi juice at a weight ratio of 5%, and inject compressed air for oxidation, ventilate for 20 to 30 minutes every 3 hours, and oxidize for 2 to 3 days; then add 100g of fresh egg white per hectoliter under stirring conditions, and then After stirring for 30 minutes, let it stand for 24 to 48 hours to complete the deacidification process, extract the supernatant to filter out the sediment, and it is the Yunnan olive juice from which the bitter and astringent taste has been removed.

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Embodiment 2

[0029] Repeat embodiment 1, have following difference: add the glycyrrhizic acid that accounts for fruit juice weight 0.5%, add the calcium carbonate that accounts for fruit juice weight 1.5% after dissolving. Add duoyi juice in a weight ratio of 15%. Add 10g of egg white powder per hectoliter to the fruit juice after aerated oxidation.

[0030] At the same time, the untreated Yunnan olive juice was used as a control to evaluate the changes in the content of active ingredients in the juice, see Table 1 for details.

Embodiment 3

[0032] Repeat embodiment 1, have following difference: add the licorice powder that accounts for fruit juice weight 5%, add after dissolving and account for fruit juice weight 0.8% calcium hydroxide. Add duoyi juice by 30% weight ratio. Add 10g of milk powder per hectoliter to the fruit juice after aerated oxidation. The licorice powder is obtained by crushing licorice through a 100-mesh sieve;

[0033] At the same time, the untreated Yunnan olive juice was used as a control to evaluate the changes in the content of active ingredients in the juice, see Table 1 for details.

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Abstract

The invention discloses a method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice. The method comprises the following steps: adding glycyrrhizic acid into the fructus phyllanthi fruit juice, stirring, dissolving, then adding calcium carbonate or calcium hydroxide, further adding duoyi fruit juice, further injecting compressed air for oxidation, then adding animal protein, further stirring and then completing the treatment of removing the tart and astringent taste. The fructus phyllanthi fruit juice after the treatment can not only be drunk directly, but also be used for preparing beverage, fermented fruit wine, food flavoring agents and nutrient enhancers or health care capsules and tablets. According to the method disclosed by the invention, substanceswith the tart and astringent taste in the fructus phyllanthi fruit juice can be effectively removed in a simple, convenient and cheap manner, and physiologically active substances which are useful toa human body and contained in the fruit juice can be simultaneously well retained; and furthermore, the fructus phyllanthi fruit juice is sweet in taste and lasting in aftertaste, so that a foundation is laid for enabling fructus phyllanthi to really become a healthy food which is loved by consumers and good in local flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method capable of effectively removing the inherent sour and bitter taste in Yunnan olive juice. At the same time, the invention also relates to the further application of the Yunnan olive juice obtained by the method in food processing. Background technique [0002] Yunnan olive (scientific name: emblica) is the fresh fruit of Euphorbiaceae deciduous trees. According to the records in "Yunnan Traditional Chinese Medicine", Yunnan olive has the effect of "cooling and reducing inflammation, promoting body fluid to quench thirst, and preventing and curing scurvy". Yunnan olives are very rich in vitamin C, and its V C The content is 800-1800mg / 10g, which is 120 times that of citrus, and it is also rich in vitamin A and vitamin B 1 , 18 kinds of amino acids, organic germanium, and zinc, selenium and other trace elements needed by the human body. In-depth stu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/52C12G1/00C12G1/02C12G3/02A23L1/221A23L2/39A23L1/29A23L1/30A23L27/10A23L33/00
Inventor 张志美张诗若
Owner 张志美
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