Stable cherry plum juice and preparation method thereof

A technology for cherries and fruit juice, applied in the field of stable cherry and plum juice and its preparation, can solve the problems of restricting the rapid and sustainable development of the fruit and vegetable juice industry, turbidity, affecting the appearance of products, etc., and achieve the effect of good suspension stability

Active Publication Date: 2014-02-12
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the lack of systematic and comprehensive research on the key technologies of fruit and vegetable juice processing, there are major quality problems in the product
These include the problems that turbidity, sedimentation and stratification will occur in the process of processing, storage and sales of fruit and vegetable juices, which will affect the appearance of the product
This problem restricts the rapid and sustainable development of the fruit and vegetable juice industry and needs to be solved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] (1) Crush the cherry plums with a cold beater at 30°C, separate and remove the peel and core, and initially liquefy them.

[0064] (2) Squeeze twice with a juice extractor to extract juice, and the measured pectin content is 3.5%. Add pectinase (novozymes, Pectinex Ultra Clear), the total amount of added enzyme is 0.08‰ of the mass of cherry plum, the temperature is 45°C and the action time is 150 minutes.

[0065] (3) The Zeta potential of cherry and plum juice measured by particle size analysis & potential measuring instrument (Malvern, UK, Zetasizer nano ZS) is 2.37, the color value is 0.195 by spectrophotometry, and rheometer (USA, TA, AR) -G2) Measure the viscosity of 2.15mpa s, and use a turbidity meter (USA, HACH, 2100P) to measure the turbidity to 580NTU; add carrageenan-gellan gum (the mass ratio of carrageenan to gellan gum is 3:1, add The amount is 0.01% of the mass of cherry plum). The measured Zeta potential of the cherry plum juice is 53.35, the color va...

Embodiment 2

[0086] (1) Crush the cherry plums with a cold beater at 30°C, separate and remove the peel and core, and initially liquefy them.

[0087](2) Squeeze 3 times with a juice extractor to extract juice, and the measured pectin content is 4.0%. Add pectinase, the total amount of added enzyme is 0.05‰ of the mass of cherry plum, the temperature is 60°C and the action time is 120 minutes.

[0088] (3) The measured Zeta potential of cherry plum juice is 2.71, the color value is 0.226, the viscosity is 2.38mpa·s, and the turbidity is 610NTU. Add guar gum-xanthan gum (ratio 4:1, the concentration is 0.02% of the mass of cherry and plum). At this time, the Zeta potential of cherry and plum juice is 56.76, the color value is 0.072, and the viscosity of cherry and plum juice is measured. It was 1.96mpa·s, and the measured turbidity of cherry plum juice was 450NTU, and the measured pectin content was 0.81%. The measuring method and instrument of above-mentioned parameter are with embodimen...

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Abstract

The invention relates to a method for maintaining the stability of a cherry plum juice and a stable cherry plum juice. The method comprises the following step: adding a hydrophilic colloid into the cherry plum juice, wherein the hydrophilic colloid is selected from two or more than two of a carrageenan, a gellan gum, a guar gum and a xanthan gum. According to the method, the variety, the proportion and the adding amount of the natural food colloids are confirmed in an optimization manner by tracking and measuring polysaccharides contained in cherry plums and the characteristics of electric charges carried by other macromolecular substances and different charged particles of the cherry plums, so that the Zeta potentials of the cherry plum juice are controlled. Thus, a stable weak gelatum state is obtained by utilizing the mutual repellent-attractive acting force formed among the polysaccharides, the macromolecular substances and the natural food colloid. Therefore, the cherry plum juice has the proper viscosity and pectin content, and the adding amount of the natural food colloid is reduced. As a result, the good floating stability of the cherry plum juice basically without color fading during a processing and storing process is realized.

Description

technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables, and relates to a fruit juice and a processing method thereof, in particular to a stable cherry and plum fruit juice and a preparation method thereof. Background technique [0002] Cherry plum, scientific name Prunus cerasifera, alias cherry plum, commonly known as wild sour plum, is a kind of precious fruit resource in the world with comprehensive nutrition, rich in minerals, vitamins, complete nutritional amino acids and high organic acid content. Due to the limitation of its shelf life and transportation costs, the quantity of cherry plums exported fresh is limited, so the deep processing of high value-added origin is the best way to realize its efficient utilization. Although the main varieties of the global concentrated fruit juice trade are still orange juice, apple juice and grape juice. However, consumers, especially in developed countries, pay more attent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/62A23L1/09A23L1/212A23L19/00
CPCA23L2/02A23L2/52A23V2002/00A23V2250/5036A23V2250/5054A23V2250/506A23V2250/5086
Inventor 钟芳史永辉李玥张德超徐菲菲田伟彭田慧孙爱平
Owner JIANGNAN UNIV
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