Processing method of Piteguo juice

A processing method and technology of beet fruit, applied in the field of processing of beet fruit juice, can solve the problems of finished product flavor, poor taste, long after-ripening time, low juice extraction rate, etc., achieve pure taste and smell, enhance The effect of clarifying and improving the juice yield

Inactive Publication Date: 2013-10-02
GANSU & THE EIGHT EIGHT PITEGUO GRP +3
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technological process has the disadvantages of long fruit post-ripening time, relatively high fruit decay rate, relatively large fruit loss, low juice yield, and poor flavor and taste of the finished product.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of Piteguo juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1 The processing method of beer special fruit juice, comprises the following steps:

[0020] ⑴Raw material selection: Picked fresh beer fruit is matured for 15 days under natural conditions, and the beer fruit with no decay, dark brown color and soft tissue structure is selected as raw material.

[0021] ⑵Wash the Beiteguo fruit twice with clean water, and crush it with a cyclone fruit crusher to obtain particles smaller than 0.3×0.3×0.3cm.

[0022] (3) Put the crushed granules into an enzymatic hydrolysis tank, add 0.35 g / L compound enzyme, and enzymolyze at 45°C for 75 minutes, and adjust the pH value to 40.~4.5 with food-grade acid and alkali, and then Squeeze under a pressure of 20MPa to obtain pomace and juice.

[0023] Wherein: the composite enzyme refers to the mixture of pectinase and cellulase in a weight ratio of 2g:1g.

[0024] ⑷Add pectinase to the juice according to 0.2% of its mass, and the enzymolysis time is 90min under the condition of enz...

Embodiment 2

[0025] Example 2 The processing method of beer special fruit juice, comprises the following steps:

[0026] ⑴Raw material selection: Picked fresh beer fruit is matured for 15 days under natural conditions, and the beer fruit with no decay, dark brown color and soft tissue structure is selected as raw material.

[0027] ⑵Wash the Beiteguo fruit twice with clean water, and crush it with a cyclone fruit crusher to obtain particles smaller than 0.3×0.3×0.3cm.

[0028] (3) Put the crushed granules into an enzymatic hydrolysis tank, add 0.50 g / L compound enzyme, and enzymolyze it for 45 minutes at a temperature of 55°C, and adjust its pH value to 40.~4.5 with food-grade acid and alkali, and then Squeeze under the pressure of 40MPa to obtain pomace and juice.

[0029] Wherein: the composite enzyme refers to the mixture of pectinase and cellulase in a weight ratio of 4g:1g.

[0030] ⑷Add pectinase to the juice according to 0.4% of its mass, and the enzymolysis time is 60min und...

Embodiment 3

[0031] Example 3 The processing method of beer special fruit juice, comprises the following steps:

[0032] ⑴Raw material selection: Picked fresh beer fruit is matured for 15 days under natural conditions, and the beer fruit with no decay, dark brown color and soft tissue structure is selected as raw material.

[0033] ⑵Wash the Beiteguo fruit twice with clean water, and crush it with a cyclone fruit crusher to obtain particles smaller than 0.3×0.3×0.3cm.

[0034] (3) Put the crushed granules into an enzymatic hydrolysis tank, add 0.40 g / L compound enzyme, and enzymolyze them for 60 minutes at a temperature of 50°C, and adjust the pH value to 40.~4.5 with food-grade acid and alkali, and then Squeeze under the pressure of 30MPa to obtain pomace and juice.

[0035] Wherein: the composite enzyme refers to the mixture of pectinase and cellulase in a weight ratio of 3g:1g.

[0036] ⑷Add pectinase to the juice according to 0.3% of its mass, and the enzymolysis time is 75min u...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a processing method of Piteguo juice. The method comprises the following steps of: (1) selecting raw materials: selecting Piteguo fruits which are not rotted, are black brown in color, and become soft in tissue structure as raw materials after the picked Piteguo are ripe under natural conditions for 15 days; (2) washing the Piteguo fruits with clean water twice, and crushing by adopting a cyclone-type fruit crusher, thereby obtaining particles smaller than 0.3*0.3*0.3cm; (3) putting the crushed particles into an enzymolysis tank, adding compound enzyme for enzymolysis, adjusting the pH value to be 4.0-4.5 by food-grade acid-base, and then squeezing, thereby obtaining fruit residues and juice liquids; and (4) adding pectinase into the juice liquids for enzymolysis, and adjusting the pH value to be 4.0-4.5 by food-grade acid-base, clarifying, and sterilizing by adopting UHT (ultra high temperature), thereby obtaining the Piteguo juice. The processing method of Piteguo juice provided by the invention is simple in technology, and can effectively improve the juice yield.

Description

technical field [0001] The invention relates to a processing method of fruit juice, in particular to a processing method of beer fruit juice. Background technique [0002] Bud fruit, formerly known as skin bag fruit (also known as "bud bread", sour pear, and skin fruit by local people), is a unique ancient tree species growing at the foot of Prince Edward Mountain. It has a planting history of more than 1,000 years and belongs to the Rosaceae apple subfamily. A local cultivar of the Xinjiang pear family, which is at the upper limit of the distribution of Pyrus plants. It has the characteristics of strong tree vigor, long tree age, no strict requirements on soil, dampness and cold tolerance, resistance to diseases and insect pests, and strong adaptability. [0003] Beer Te fruit tastes sweet and sour, warm in nature, rich in protein, reducing sugar, crude fiber, vitamins (C, B 1 , B 2 ), tannic acid, amino acids, potassium, calcium, iron and other mineral elements necessary...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L2/04
Inventor 杨富民周艳丽李建强刘金凤韩杰华陈海龙杨柏峰
Owner GANSU & THE EIGHT EIGHT PITEGUO GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap