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Method for processing eriobotrya japonica juice

A processing method and loquat juice technology are applied in the processing field of loquat juice, and can solve the problems of easy browning of fruit juice color, low juice yield of loquat juice, affecting quality and sales, etc., so as to improve the juice yield, good product quality, The effect of increasing competitiveness

Inactive Publication Date: 2014-01-08
叶新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the processing steps of loquat juice are generally: raw material selection, cleaning and depitting, blanching, crushing, beating, sterilization, mixing and deployment, filtration, homogenization, filling, sealing, sterilization, and the obtained loquat juice It has a loquat flavor and is sweet and sour, but the loquat juice produced by this method has a low juice yield and poor stability, and the color of the juice is prone to browning, which affects its quality and sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The processing method of loquat juice comprises the following steps:

[0019] 1) Select loquat raw materials that are more than 8 mature, clean them, put them into a citric acid solution with a temperature of 90°C and a concentration of 0.09% for 4 minutes, and microwave enzymes for 4 minutes at the same time, and then immediately cool them with tap water;

[0020] 2) In step 1), the cooled loquat fruit is peeled, cored and pedicled, and then the loquat pulp is crushed and beaten to obtain loquat puree; then add 0.15% sodium erythorbate by weight of the loquat puree to protect the color. spare;

[0021] 3) In step 2), a compound enzyme made by mixing pectinase and cellulase at a mass ratio of 1:1 is added to the loquat puree after the color protection treatment, and the amount of the compound enzyme added is 0.35% of the weight of the pulp, enzymatically hydrolyzed at 50°C for 110min, then heated to 125°C, and kept for 1min to obtain enzymolyzed loquat juice;

[0022]...

Embodiment 2

[0025] The processing method of loquat juice comprises the following steps:

[0026] 1) Select loquat raw materials that are more than 8 mature, clean them, put them in a citric acid solution with a temperature of 100°C and a concentration of 0.1% for 2 minutes, and microwave enzymes for 2 minutes at the same time, and then immediately cool them with tap water;

[0027] 2) In step 1), the cooled loquat fruit is peeled, cored and pedicled, and then the loquat pulp is crushed and beaten to obtain loquat puree; then add 0.2% sodium erythorbate by weight of the loquat puree to protect the color. spare;

[0028] 3) In step 2), a compound enzyme made by mixing pectinase and cellulase at a mass ratio of 1:1 is added to the loquat puree after the color protection treatment, and the amount of the compound enzyme added is 0.57% of the weight of the pulp, enzymatically hydrolyzed at 55°C for 100 minutes, then heated to 125°C, and kept for 2 minutes to obtain enzymatically hydrolyzed loq...

Embodiment 3

[0032] The processing method of loquat juice comprises the following steps:

[0033] 1) Select loquat raw materials that are more than 8 mature, clean them, put them into a citric acid solution with a temperature of 110°C and a concentration of 0.15% for 2 minutes, and microwave enzymes for 2 minutes at the same time, and then immediately cool them with tap water;

[0034] 2) In step 1), the cooled loquat fruit is peeled, cored and pedicled, and then the loquat pulp is crushed and beaten to obtain loquat puree; then 0.3% sodium erythorbate by weight of the loquat puree is added to protect the color. spare;

[0035] 3) In step 2), a compound enzyme made by mixing pectinase and cellulase at a mass ratio of 1:1 is added to the loquat puree after the color protection treatment, and the amount of the compound enzyme added is 0.7% of the weight of the pulp, enzymatically hydrolyzed at 60°C for 95 minutes, then heated to 125°C, and kept for 3 minutes to obtain enzymatically hydrolyz...

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Abstract

The invention discloses a method for processing eriobotrya japonica juice. The eriobotrya japonica juice is prepared through the steps of raw material selection, blanching, enzyme deactivation, peeling, denucleation, crushing, pulping, enzymatic treatment, homogenizing, heating, tinning, sealing, sterilization and the like. A citric acid solution serves as a blanching solution, and meanwhile microwave enzyme deactivation is performed, so that eriobotrya japonica pulp can be well protected from being browned, and the produced eriobotrya japonica juice is uniform in color, high in stability, good in taste and smell, and good in quality; the competitiveness of the eriobotrya japonica juice can be improved. Raw eriobotrya japonica pulp is enzymatically treated through compound enzyme which is formed by mixing pectase and cellulase, so that the juice yield of eriobotrya japonica fruits is well improved, the utilization rate of fruit juice is improved, and the method is suitable for popularization.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of loquat juice. Background technique [0002] Loquat (scientific name: Eriobotrya japonica), the ancient Chinese name is Luju, also known as Jinwan, Luzhi, Pipaguo, is a plant of the genus Loquat in the Rosaceae. Loquat is native to the southeast of China. It is named for its fruit shape resembling a pipa musical instrument. It is a rare fruit with special characteristics in southern my country. Loquat fruit tastes sweet and sour, flat in nature, enters the lung and stomach meridians, and has the effects of clearing away heat, moistening the lungs, relieving cough and reducing phlegm. According to analysis, every 100g of fresh loquat fruit contains 1.1g of protein, 0.5g of fat, 7-12g of carbohydrates, 54mg of calcium, 28mg of phosphorus, 0.4mg of iron, 1.52mg of carrot, 16mg of vitamin C, and also contains pectin, cellulose and other Physiological...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/52A23L2/84
CPCA23L2/04A23L2/52A23L2/84A23V2002/00
Inventor 叶新
Owner 叶新
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