Preparation method of fingered citron fruit juice beverage

A technology of bergamot fruit juice and bergamot fruit, which is applied in the direction of food preparation, the function of food ingredients, food ingredients as clouding agents, etc., can solve the problems that bergamot juice drinks have not been reported, and achieve the improvement of juice taste, good sensory quality, and transparent solution Effect

Active Publication Date: 2014-04-23
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, the bergamot fruit juice drink developed and produced with the characteristic bergamot resources in Guangdong Province as raw material has not been reported yet.

Method used

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  • Preparation method of fingered citron fruit juice beverage
  • Preparation method of fingered citron fruit juice beverage
  • Preparation method of fingered citron fruit juice beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] Example 1 Study on Color Protection Technology of Bergamot Fruit Juice

[0066] In this example, the color protection effect of different methods such as blanching method, pH adjustment method, and green regeneration method on the color protection of bergamot juice was studied, and the composition and ratio of color protection reagents were repeatedly verified in combination with subsequent processing steps, and a large number of experiments were summarized. : Only by adjusting the pH method combined with the green regeneration method, rational use of citric acid, ascorbic acid and zinc chloride can effectively prevent the browning of bergamot juice and the loss of chlorophyll, and will not cause the loss and denaturation of nutrients.

[0067] Because bergamot tissue contains polyphenol oxidase (PPO), it can catalyze the oxidation of various phenolic substrates and polymerize into melanin. In the process of crushing and beating, the surface area of ​​the fruit inc...

Embodiment 2

[0072] Example 2 Enzymatic Hydrolysis Process of Bergamot Juice

[0073] In this embodiment, the effects of a large number of different enzymes on improving the juice yield of bergamot juice were studied, and it was found that only the use of pectin compound enzymes can effectively improve the juice yield of bergamot juice without causing loss and denaturation of nutrients.

[0074] In the production process of fruit juice drinks, the juice yield directly affects the production cost, and the clarification effect is related to the quality. There are many substances in fruit juice that affect clarification, such as cellulose, protein, starch, pectin substances, etc., and pectin substances are the main factors that cause juice turbidity. In order to solve this problem, many methods have been tried, such as natural clarification, gelatin tannin method, freezing method, enzymatic method and adding bentonite, etc. The study found that the enzyme catalyzed reaction requires less...

Embodiment 3

[0088] Example 3 Study on Debittering Technology of Bergamot Fruit Juice

[0089] In this example, the effects of different methods such as activated carbon adsorption, β-glucosidase enzymatic hydrolysis and β-cyclodextrin embedding on the removal of bitter substances in bergamot juice were studied, and it was found that only β-cyclodextrin The fine embedding method can effectively remove the bitter substances in the bergamot juice, and will not cause the loss and denaturation of nutrients. In addition, the present invention optimizes the debittering process parameters of the bergamot juice by adopting the β-cyclodextrin embedding method, and performs preliminary preparation on the debittered bergamot juice to obtain a simple and feasible processing technology scheme of the bergamot juice.

[0090] In this example, a single factor test was carried out on the influence of β-cyclodextrin on the debittering rate of bergamot fruit juice. The addition amount of β-cyclodextrin ...

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Abstract

The invention relates to the technical field of food processing with agricultural products as raw materials, and particularly discloses a preparation method of a fingered citron fruit juice beverage. Various factors limiting a fingered citron fruit juice beverage preparation procedure are comprehensively considered in the method, and a fruit juice beverage preparation process aiming at fingered citron fruit nutrition composition characteristics is purposefully studied. In the process, comprehensive studies on influence of a color protection technology, a composite enzymatic hydrolysis technology, a debittering technology, a blending technology and an ultra-high pressure sterilization technology on color, luster, flavor, taste and nutrition of the juice beverage are carried out, finally, a set of fingered citron fruit juice beverage preparation method which has the advantages of simple operation steps, mild process conditions, simple equipment and low cost, and is suitable for industrial popularization and large-scale production is obtained. Moreover, through comprehensive optimization of the formulation and the key process, the high-quality fingered citron fruit juice having natural color and luster, strong fragrance, nutrition and health can be prepared.

Description

technical field [0001] The invention relates to the technical field of food processing using agricultural products as raw materials, and more particularly relates to a preparation method of bergamot juice drink. Background technique [0002] Bergamot, also known as bergamot, is the fruit of Rutaceae citrus bergamot, mainly distributed in Guangdong, Sichuan, Zhejiang, Fujian, Yunnan and other places in China. According to the place of origin, bergamot is mainly divided into Guangberg bergamot, Sichuan bergamot, golden bergamot and Jian bergamot. Among them, the bergamot fruit is sweet, slightly bitter, sweet and warm in nature. It contains limonene, diosin hesperidol, coumarin, flavonoids and polysaccharides and other medicinal ingredients. It has various physiological effects such as relieving cough and reducing phlegm, anti-tumor, etc., and is favored by the majority of growers and consumers. The data show that at present, the planting area of ​​bergamot agricultural prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/09A23L1/015A23L1/272A23L5/20A23L5/41
CPCA23L2/02A23L2/52A23L2/70A23L2/84A23V2002/00A23V2200/048A23V2250/032A23V2250/708A23V2250/1582A23V2250/1642A23V2250/5112A23V2200/16A23V2250/628A23V2250/51086A23V2200/216
Inventor 周爱梅杨慧林日高刘欣曹庸陈永泉
Owner SOUTH CHINA AGRI UNIV
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