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Low frequency ultrasonic-assisted desugaring and deacidification method for concentrated waxberry juice

An ultrasonic and low-frequency technology, applied in the field of food processing, can solve the problems of expensive ion exchange membrane, loss of active components, and many influencing factors, and achieve the effects of cheap reagents, simple equipment and low overall cost.

Inactive Publication Date: 2014-07-23
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"Research on Acid Reduction Process Technology of Orange Juice" (Yang Weijun, master's thesis), studied ion exchange resin method and electrodialysis method to reduce acid, both achieved a certain effect of reducing acid and did not introduce other chemical impurities, which had little impact on the quality of orange juice , but both are troublesome and time-consuming, with many influencing factors, some active ingredients are still lost, and the requirements for equipment are also high. For example, the ion exchange membrane of electrodialysis is expensive, and acid reduction requires alkali and energy consumption. The cost is high, the influence of flow rate and current density on the electrodialysis process and the life of the membrane are the key points to be considered in the selection of electrodialysis

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: A kind of method that adopts low-frequency low-power ultrasonic to carry out desugaring and reducing acid to produce deflavored bayberry juice to concentrated red bayberry juice

[0020] After thawing the concentrated red bayberry juice stored at -18°C at room temperature, protected from light and oxygen, diluted 20 times with distilled water, mixed with 95% ethanol solution at a ratio of 200mL / 30mL diluted red bayberry juice, stirred evenly, and at an ultrasonic frequency of 20KHz, Under the power of 250W, sonicate for 30min, centrifuge at 5000rpm to get the supernatant, ethanol precipitation for 6h, centrifuge at 5000rpm, and collect the supernatant; under the same conditions, extract the filter residue twice, combine the filtrate, and decompress with a rotary evaporator Concentrate, recover the ethanol reagent, and obtain desugared bayberry juice with part of the polysaccharides removed; then add sodium carbonate to the desugared bayberry juice in an amo...

Embodiment 2

[0021] Embodiment 2: A method of desugaring and reducing acid to produce deodorized bayberry juice by using low-frequency and medium-power ultrasound to assist concentrated bayberry juice

[0022]After thawing the concentrated red bayberry juice stored at -18°C at room temperature, protected from light and oxygen, diluted 30 times with distilled water, mixed with 95% ethanol solution at a ratio of 150mL / 30mL diluted red bayberry juice, stirred evenly, and at an ultrasonic frequency of 25KHz, Under the power of 300W, sonicate for 35min, centrifuge at 5000rpm to get the supernatant, ethanol precipitation for 7h, centrifuge at 5000rpm, and collect the supernatant; under the same conditions, extract the filter residue twice, combine the filtrate, and decompress with a rotary evaporator Concentrate, recover the ethanol reagent, and obtain desugared bayberry juice with polysaccharides removed; then add potassium carbonate to the desugared bayberry juice in an amount of 0.5g / 100mL des...

Embodiment 3

[0023] Example 3: A method of desugaring and reducing acid to produce deodorized bayberry juice by using low-frequency high-power ultrasound to assist concentrated bayberry juice

[0024] After thawing the concentrated red bayberry juice stored at -18°C at room temperature, protected from light and oxygen, diluted 20 times with distilled water, mixed with 90% ethanol solution at a ratio of 200mL / 30mL diluted red bayberry juice, stirred evenly, at an ultrasonic frequency of 20KHz, The power is 400W, sonication for 35min, centrifugation at 5000rpm to get the supernatant, ethanol precipitation for 8h, centrifugation at 5000rpm, and collection of the supernatant; under the same conditions, the filter residue is extracted twice, the filtrate is combined, and the rotary evaporator is concentrated under reduced pressure , reclaim the ethanol reagent, and obtain the concentrated red bayberry juice that removes polysaccharide; Add potassium bicarbonate to the red bayberry juice that des...

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PUM

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Abstract

The invention relates to a low-frequency ultrasonic-assisted desugaring and deacidification method for concentrated waxberry juice, belonging to the technical field of food processing. The method comprises the following steps: (1) raw material pretreatment: at normal temperature, with protection from light and oxygen, thawing the concentrated waxberry juice stored at -18 DEG C, and diluting with distilled water; (2) low frequency ultrasonic-assisted desugaring treatment: mixing the diluted waxberry juice with 85-95% ethanol solution in a certain proportion, performing supersonic treatment and a series of after-treatment to obtain desugared waxberry juice partial polysaccharide of which is removed; (3) deacidification treatment combining a chemical process and a low-frequency ultrasonic method: adding a certain amount of a chemical deacidification agent to the desugared waxberry waxberry juice, shaking to be uniform, performing low-frequency supersonic treatment, refrigerating, standing, centrifuging, filtering and removing precipitation; obtaining a deodorized waxberry juice product with a total sugar removing rate of 48-52% and a total acid removing rate of over 45%. The low-frequency ultrasonic-assisted desugaring and deacidification method for waxberry juice has the advantages that the waxberry juice pigment retention rate is high, the operation is simple, the production cycle is short, the cost is low, the production process is safe, the desugaring and deacidfication effects are remarkable, the efficiency is high, the method is favorable for industrial mass production, and the like.

Description

technical field [0001] The invention discloses a method for desugaring and reducing acidity of concentrated bayberry juice assisted by low-frequency ultrasonic waves, which belongs to the technical field of food processing. Background technique [0002] Yangmei is mainly distributed in the south of the Yangtze River Basin in my country, with Zhejiang, Jiangsu, Fujian and other provinces as the main production areas, known as "Jiangnan Treasures". Waxberry fruit has unique flavor, sweet and sour taste, and has high nutritional and health value. In addition to being rich in carbohydrates, it is also rich in anthocyanins and flavonoids, which have strong anti-oxidation and anti-aging effects. Waxberry has been used by working people for diet therapy since ancient times. Modern medicine has further confirmed that red bayberry has the effects of antibacterial, anti-tumor, and preventing constipation, and has certain curative effects on hypertension and cardiovascular diseases. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L1/015A23L5/20
Inventor 张慜孙文娟陈纪算容小红
Owner JIANGNAN UNIV