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Production method for clear crabapple juice

A production method and technology of crabapple fruit, applied in the production field of clarified crabapple juice, can solve problems such as low production efficiency and poor product quality, and achieve the effects of low production cost, easy operation and low price

Inactive Publication Date: 2013-12-11
内蒙古宇航人高技术产业有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In a word, to produce clarified crabapple fruit juice with the help of bioengineering enzyme technology, if the binary mixed enzyme technology of pectinase-cellulase is adopted, there are shortcomings such as low production efficiency and poor product quality. The present invention "a clarified crabapple juice Fruit juice production method" can overcome the above-mentioned technical shortcomings by using the three-component compound enzyme of pectinase-cellulase-amylase and other technologies

Method used

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  • Production method for clear crabapple juice
  • Production method for clear crabapple juice
  • Production method for clear crabapple juice

Examples

Experimental program
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Effect test

Embodiment 1

[0017] The production process of improving the juice yield of crabapple fruit by using amylase, cellulase and pectinase is: amylase: cellulase: the mass ratio of pectinase is 1: 1: 3; the mass percentage of the total amount of enzyme The example is 0.05%; the enzymolysis temperature is 35°C; the enzymolysis time is 120min. Produce according to the following production steps:

[0018] 1. Fruit selection and water washing: select fully mature and plump high-quality crabapple fruits and wash them with running water to clean the soil, microorganisms and residual pesticides attached to the crabapple fruits;

[0019] 2. Beating: Cut the cleaned crabapple into small pieces and mash them with a masher, and mix them evenly;

[0020] 3. Enzymolysis: Add cellulase, pectinase and amylase in proportion to the crushed crabapple pulp, and maintain the set enzymolysis conditions (enzymolysis temperature is 35°C, enzymolysis time is 120min) enzymolysis;

[0021] 4. Plate and frame filter pr...

Embodiment 2

[0025] The production technology that improves the juice yield of crabapple fruit by using amylase, cellulase and pectinase is: amylase: cellulase: pectinase mass ratio is 1: 1: 3; The mass percent example of enzyme dosage is 0.05% ; Enzymolysis temperature is 45°C; Enzymolysis time is 90min. Produce according to above-mentioned production steps.

Embodiment 3

[0027] The production process for improving the juice yield of crabapple fruit by using amylase, cellulase and pectinase is: amylase cellulase: pectinase mass ratio is 1:1:3; the mass percentage example of enzyme dosage is 0.05%; The enzymolysis temperature is 55°C; the enzymolysis time is 60min. Produce according to above-mentioned production steps.

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Abstract

The invention discloses a production method for clear crabapple juice. The crabapple juice produced by a conventional squeezing process is low in juice yield, extremely unstable in quality, and easily cause the juice browning, turbid and precipitate and a product is short in quality guarantee period and difficult for storage. To increase the juice yield of crabapples and improve stability of the crabapple juice, influences of addition of a ternary composite enzyme compounded by amylase, cellulase and pectinase on the juice yield of the crabapples are studied by the invention. Influences of enzyme concentration, enzymolysis temperature and enzymolysis time on enzymolysis of the crabapple juice are studied by single factor experiments and orthogonal experiments; and finally an optimum enzymolysis process conditions are determined. The optimum enzymolysis process conditions are that the enzyme concentration is 0.03%; the enzymolysis temperature is 45 DEG C and the enzymolysis time is 120 min. An extraction rate reaches 93%. The method has the advantages that the yield of clear juice is relatively high, reaching 80%; and light transmittance of the clear juice is higher than or equal to 85%, the clear juice being clear and transparent.

Description

technical field [0001] The invention belongs to a method for improving the juice yield of crabapple fruit by using amylase, cellulase and pectinase, and producing clarified crabapple juice by membrane filtration technology. Background technique [0002] Begonias are native to my country and are now mainly distributed in North China, the south of Northeast China, Inner Mongolia and Northwest China. Begonia has strong adaptability, likes light, is resistant to drought, can also tolerate humidity and alkali, and has no strict requirements on soil. Begonia fruit has the effects of promoting body fluid to quench thirst, invigorating the spleen and relieving diarrhea. Begonia fruit contains a large amount of natural organic acids, vitamins, flavonoids, vegetable protein, β-carotene and other essential nutrients for the human body. my country's processing and utilization of crabapple fruit mainly adopts original processing methods such as natural drying and fermentation. During t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/84A23L2/02
Inventor 邢国良王捷王尚义姚玉军张久红马素清
Owner 内蒙古宇航人高技术产业有限责任公司