Concentrated yacon juice and preparation process thereof
A technology of concentrated fruit juice and preparation technology, which is applied in the direction of food science, etc., can solve problems such as difficult processing, storage and transportation, inconvenient health care and treatment, and seasonal restrictions on consumption, so as to solve storage difficulties, increase farmers' income, and produce low cost effect
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[0024] 1. Choose mature and non-mouldy high-quality yacon as raw materials, and wash away dirt and other impurities with water.
[0025] 2. Cut the yacon into slices of moderate size and thickness (about 2cm).
[0026] 3. Carry out high-temperature passivation to the yacon slices, the passivation temperature is 90-100° C., and the time is 10-20 minutes.
[0027] 4. Vacuum squeeze the passivated yacon fruit slices to prevent the juice from being oxidized. The vacuum degree is 0.04-0.06MPa.
[0028] 5. Carry out centrifugation to the snow lotus juice, and use a 160-200 mesh filter screen.
[0029] 6. The centrifuged snow lotus juice is concentrated under negative pressure, the pressure is 0.06-0.08MPa, and the temperature is 95-100°C.
[0030] 7. It is mainly to test the moisture content, and the moisture content is below 20%.
[0031] 8. It is mainly to test the moisture content, and the moisture content is below 20%.
[0032] 9. Add citric acid, sodium citrate, sodium para...
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