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Preparation method of fresh jujube and apple juice

A technology for apple juice and fresh jujube, applied in the field of preparation of fresh jujube apple juice, can solve the problems of poor turbidity stability, poor color stability, easy precipitation and stratification, etc., and achieves increased stability, milky yellow color and good suspension stability. Effect

Inactive Publication Date: 2012-08-08
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, the deep processing of apples in China is mainly concentrated on clear apple juice and concentrated apple juice, and there are few related research reports on apple cloudy juice, because the current apple cloudy juice faces serious browning, poor color stability and easy precipitation and stratification during processing and storage. High-quality turbid apple juice rich in nutrients is rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of fresh jujube apple juice, its steps are as follows:

[0022] (1) After cleaning the fresh dates and apples, soak them in water at 40°C for 30 minutes, then remove the cores and cut them into pieces;

[0023] (2) Put 100 kg of fresh jujubes, 300 kg of apples, and 50 kg of water into a homogenizer and crush them to obtain a mixed slurry;

[0024] (3) Incubate the mixed slurry in a water bath at 40°C for 15 minutes, then inactivate the enzyme at 85°C for 40 seconds, homogenize at 50°C and 20 MPa, and centrifuge at 4000rpm for 15 minutes. Degas under the condition of 0.1MPa for 5 minutes, finally bottle and cover, sterilize in a boiling water bath for 10 minutes, and cool to room temperature in sections to obtain fresh jujube apple juice.

Embodiment 2

[0026] A kind of preparation method of fresh jujube apple juice, its steps are as follows:

[0027] (1) After cleaning the fresh dates and apples, soak them in water at 60°C for 60 minutes, then remove the cores and cut them into pieces;

[0028] (2) Put 200 kg of fresh dates, 600 kg of apples, and 100 kg of water into a homogenizer and crush them to obtain a mixed slurry;

[0029] (3) Incubate the mixed slurry in a water bath at 50°C for 20 minutes, then inactivate the enzyme at 87°C for 50 seconds, homogenize at 60°C and 25 MPa, and centrifuge at 4500rpm for 20 minutes. Degas under the condition of 0.1MPa for 5-8 minutes, finally bottle and cover, sterilize in a boiling water bath for 15 minutes, and cool to room temperature in sections to obtain fresh jujube apple juice.

Embodiment 3

[0031] A kind of preparation method of fresh jujube apple juice, its steps are as follows:

[0032] (1) After washing the fresh dates and apples, soak them in water at 50°C for 50 minutes, then remove the cores and cut them into pieces;

[0033] (2) Put 150 kg of fresh jujubes, 500 kg of apples, and 80 kg of water into a homogenizer and crush them to obtain a mixed slurry;

[0034] (3) Incubate the mixed slurry in a water bath at 45°C for 18 minutes, then inactivate the enzyme at 86°C for 45 seconds, homogenize at 55°C and 22 MPa, and centrifuge at 4200rpm for 15 minutes. Degas under the condition of 0.1MPa for 6 minutes, finally bottle and cover, sterilize in a boiling water bath for 12 minutes, and cool to room temperature in sections to obtain fresh jujube apple juice.

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PUM

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Abstract

The invention discloses a preparation method of fresh jujube and apple juice, which comprises the following steps of: 1, cleaning fresh jujubes and apples, soaking in water with the temperature of 40-60 DEG C for 30-60min, then denucleating and stripping and slicing; 2, placing 10-20 parts by weight of fresh jujubes, 30-60 parts by weight of apples and 5-10 parts by weight of water into a refiner for crushing to obtain a mixture; and 3, preserving the temperature of the mixture under the condition of a water bath of 40-50 DEG C for 15-20min, homogenizing, centrifuging, degassing, sterilizing and cooling to room temperature to obtain the fresh jujube and apple juice. The mixture of the fresh jujubes and the fresh apples is subjected to temperature preservation for 15-20min under the condition of the water bath of 40-50 DEG C, thus endogenous pectinase in the applies and the jujubes can be activated, initial turbidity and suspension stability of the juice are remarkably improved, and the endogenous pectin methylesterase in the apples and the fresh jujubes can act on apple pectin to ensure that negative charges are carried in the apple pectin, thus the repulsive force among particles is increased and the stability is increased.

Description

technical field [0001] The invention relates to a preparation method of fresh jujube apple juice. Background technique [0002] China is rich in fruit resources, among which the output of apples and fresh dates ranks first in the world. With the continuous and rapid development of fruit production in our country, the fruit output has increased a lot, and the fruit processing industry has also shown a high-speed development trend. The total annual output of various fruit juices, fruit and vegetable juice drinks has reached 2.12 million tons, and the quality has improved. Nevertheless, my country's fruit processing is still far behind the development of fruit production on the whole. At present, the total annual output of fruit in my country is nearly 70 million tons, while the fruit used for processing is only 6-7 million tons. Due to the huge fruit output, it greatly exceeds the needs of fresh food, and fresh fruit is not easy to store, and a large amount of fruit rots ev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 赵光远李喻张培旗纵伟张欢欢刁华娟荆利强
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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