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Malus micromalus makino compound juice and production method thereof

A production method and technology for sea red fruit juice, which are applied in the field of sea red fruit compound juice and its production, compound fruit and vegetable juice and its production field, can solve the problem of not taking into account the color, aroma, flavor compatibility of fruits and vegetables, and inconsistency in the selection of fruit and vegetable types for juice making. Reasonable, unstable color, flavor and other problems, to achieve the effect of maintaining a cool and transparent state, low production cost, and easy operation

Inactive Publication Date: 2013-01-16
中国食品工业(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the fruit and vegetable juice market in my country is mainly based on single juice, and the compound fruit and vegetable juice has unique flavor and comprehensive nutrition, but the market share is very small, mainly because its production technology has yet to be perfected.
At present, the production technology of compound fruit and vegetable juice mainly has the following problems: (1) The selection of the types of fruits and vegetables for making juice is unreasonable, and the color, aroma, and flavor compatibility between fruits and vegetables are not considered; (2) Single juice Unstable body production and serious loss of nutrients are not conducive to compounding; (3) The ratio between fruits and vegetables is unreasonable; (4) The color, flavor, etc. of the compound fruit and vegetable juice products are unstable during storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Production method: (1) Preparation of sea red fruit juice: select ripe sea red fruit as raw material, wash, soak in 0.15% ascorbic acid, 0.15% citric acid and 0.15% cysteine ​​compound color protection solution for 0.5-1h, break pulp and crushing, adding 0.2% pectinase by weight of sea red pulp, enzymolysis at 45-55°C for 80-100min, centrifugation of the enzymolysis solution, collecting the centrifuged supernatant to obtain clarified sea red juice; (2), Pear juice preparation: select ripe pears as raw materials, wash them, soak them in 0.15% ascorbic acid, 0.15% citric acid and 0.15% cysteine ​​compound color protection solution for 0.5-1h, break and smash the pulp, add 0.2% pear pulp % pectinase, enzymolysis at 45-55°C for 80-100min, the enzymolysis solution was centrifuged and precipitated, and the centrifuged supernatant was collected to obtain clarified pear juice; (3), carrot juice preparation: carrots were washed, peeled, sliced, Color protection, beating, the slu...

Embodiment 2

[0025] Production method: (1) Preparation of sea red fruit juice: select ripe sea red fruit as raw material, wash, soak in 0.15% ascorbic acid, 0.15% citric acid and 0.15% cysteine ​​compound color protection solution for 0.5-1h, break pulp and crushing, adding 0.2% pectinase by weight of sea red pulp, enzymolysis at 45-55°C for 80-100min, centrifugation of the enzymolysis solution, collecting the centrifuged supernatant to obtain clarified sea red juice; (2), Pear juice preparation: select ripe pears as raw materials, wash them, soak them in 0.15% ascorbic acid, 0.15% citric acid and 0.15% cysteine ​​compound color protection solution for 0.5-1h, break and smash the pulp, add 0.2% pear pulp % pectinase, enzymolysis at 45-55°C for 80-100min, the enzymolysis solution was centrifuged and precipitated, and the centrifuged supernatant was collected to obtain clarified pear juice; (3), carrot juice preparation: carrots were washed, peeled, sliced, Color protection, beating, the slu...

Embodiment 3

[0027] Production method: (1) Preparation of sea red fruit juice: select ripe sea red fruit as raw material, wash, soak in 0.15% ascorbic acid, 0.15% citric acid and 0.15% cysteine ​​compound color protection solution for 0.5-1h, break pulp and crushing, adding 0.2% pectinase by weight of sea red pulp, enzymolysis at 45-55°C for 80-100min, centrifugation of the enzymolysis solution, collecting the centrifuged supernatant to obtain clarified sea red juice; (2), Pear juice preparation: select ripe pears as raw materials, wash them, soak them in 0.15% ascorbic acid, 0.15% citric acid and 0.15% cysteine ​​compound color protection solution for 0.5-1h, break and smash the pulp, add 0.2% pear pulp % pectinase, enzymolysis at 45-55°C for 80-100min, the enzymolysis solution was centrifuged and precipitated, and the centrifuged supernatant was collected to obtain clarified pear juice; (3), carrot juice preparation: carrots were washed, peeled, sliced, Color protection, beating, the slu...

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Abstract

The invention discloses a malus micromalus makino compound juice and a production method thereof, relating to the improvement of fruit and vegetable juice. The malus micromalus makino compound juice is prepared by comprising the ingredients in percentage by weight: 40-70% of malus micromalus makino juice, 15-30% of pear juice, 15-30% of carrot juice, 0.02-0.04% of xanthan gum and 0.03-0.06% of pectin. The malus micromalus makino compound juice has the beneficial effects that the malus micromalus makino compound juice can well blend the tastes and various nutritional ingredients of malus micromalus makino, pears and carrots, is harmonious in mouthfeeling, slight in taste after being fully cooked, has no preservative, thereby being purely natural fruit and vegetable juice; by adopting the preparation technology, the juice yield of the clear malus micromalus makino juice and clear pear juice can be improved in preparation process, the malus micromalus makino juice yield can achieve more than 80%, and the clear pear juice yield can achieve more than 80%; and the malus micromalus makino compound juice production method is simple and advanced in process, easy to operate, and the equipment is simple, less in investment and low in production cost.

Description

technical field [0001] The invention relates to a sea red fruit compound juice and a production method thereof, which belongs to a compound fruit and vegetable juice and a production method thereof, and belongs to the field of food engineering. Background technique [0002] At present, the fruit and vegetable juice market in my country is mainly based on single juice, and the compound fruit and vegetable juice has unique flavor and comprehensive nutrition, but the market share is very small, mainly because its production technology has yet to be perfected. At present, the production technology of compound fruit and vegetable juice mainly has the following problems: (1) The selection of the types of fruits and vegetables for making juice is unreasonable, and the color, aroma, and flavor compatibility between fruits and vegetables are not considered; (2) Single juice The body production is unstable, and the nutritional components are seriously lost, which is not conducive to c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 孙丽娟冯霖屠振华
Owner 中国食品工业(集团)有限公司
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