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Pure grape juice beverage and production method thereof

A production method and grape juice technology, applied in the field of food processing, can solve the problems of outdated processing technology and equipment, easy discoloration of grape beverages, and escape of aromatic substances, and achieve the effects of increasing juice yield, retaining flavor and characteristics, and extending shelf life

Inactive Publication Date: 2014-06-25
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the small scale of my country's grape processing industry, backward processing technology and equipment, processed grape beverages are prone to discoloration, turbidity after production, nutritional loss, or the escape of aromatic substances, etc., which have always been a technical problem that plagues manufacturers.

Method used

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  • Pure grape juice beverage and production method thereof
  • Pure grape juice beverage and production method thereof
  • Pure grape juice beverage and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Select fresh grapes, after manual selection and cleaning, send them to the crushing and destemming machine for fruit stem crushing and fruit separation; the grape jam body is pumped into a stainless steel enzymatic heat preservation tank; 0.5 parts of pectinase is added to 1000 parts of grape jam , at a speed of 20rpm, react at a temperature of 45°C for 3 hours; pump the enzymolyzed grape sauce into a juicer to extract grape juice; pump the grape juice into a heat exchanger, heat-treat at a temperature of 90°C for 15 seconds, cool to 45°C, pump Enter filter bag pore size and be 80 mesh duplex filters to filter; By weight: 0.02 parts of pectinase and 50 parts of gelatin solution with concentration of 1% are added in 1000 parts of grape crude filtrate, under the rotating speed of 10rpm, at temperature React at 45°C for 3 hours; then add 2 parts of diatomaceous earth, stir evenly and then let it stand for 8 hours; the secondary enzymolysis solution is first filtered through...

Embodiment 2

[0055] Select fresh grapes, after manual selection and cleaning, send them to the crushing and destemming machine for fruit stem crushing and fruit separation; the grape sauce body is pumped into the stainless steel enzymatic hydrolysis insulation tank; 0.1 part of pectinase is added to 1000 parts of the grape sauce body , at a speed of 50rpm, react at a temperature of 40°C for 2h; pump the enzymolyzed grape sauce into a juicer to extract grape juice; pump the grape juice into a heat exchanger, heat-treat at a temperature of 90°C for 20s, cool to 40°C, pump Enter the filter bag with a pore size of 40 mesh and filter through a double filter; add 0.08 parts of pectinase and 80 parts of gelatin solution with a concentration of 1% to 1000 parts of grape crude filtrate, and react at a temperature of 40 °C at a speed of 20 r / min 2h; then add 3 parts of diatomaceous earth, stir evenly and let it stand for 6h; the secondary enzymolysis solution is first filtered with a cloth bag filter...

Embodiment 3

[0057] Select fresh grapes, after manual selection and cleaning, send them to the crushing and destemming machine for fruit stem crushing and fruit separation; the grape sauce body is pumped into a stainless steel enzymatic heat preservation tank; 0.3 parts of pectinase are added to 1000 parts of the grape sauce body , at a speed of 35rpm, react at a temperature of 42°C for 2.5h; enzymatically hydrolyzed grape jam is pumped into a juicer to extract grape juice; grape juice is pumped into a heat exchanger, heat-treated at a temperature of 90°C for 17s, cooled to 42°C, Pump into the filter bag with a pore size of 60 mesh for filtration; add 0.05 parts of pectinase and 60 parts of gelatin solution with a concentration of 1% to 1000 parts of grape crude filtrate, and react at a temperature of 42 ° C for 2.5 at a speed of 15 rpm. h; then add 2.5 parts of diatomaceous earth, stir evenly and let stand for 7 hours; the secondary enzymolysis solution is first filtered with a 400-mesh cl...

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Abstract

The invention discloses a pure grape juice beverage and a production method thereof. The production method is characterized by taking fresh grape as raw material and comprising the following steps: processing the raw material, crushing, carrying out enzymolysis, juicing, heating, roughly filtering, carrying out secondary enzymolysis, finely filtering, mixing, sterilizing, filling and sealing, reversing bottle for sterilizing and cooling, putting on labels and spraying codes, and packing to produce a clear type pure grape juice beverage which is delicious and has the characteristics and taste of the grape. The method is capable of carrying out large-scale industrial production; the produced grape beverage is purplish red in color, clear and transparent, and long in quality guarantee period; the grape beverage is stored, circulated and sold at normal temperatures.

Description

Technical field: [0001] The invention relates to a clear grape juice drink and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Grape is the fruit of Vitis vinifera. It is sweet in taste, mild in nature, and slightly sour. It enters the lung, spleen, and kidney meridians; Efficacy of urination; it is mainly used for the treatment of weak qi and blood, cough due to lung deficiency, palpitation and night sweat, rheumatic arthralgia, gonorrhea, edema, etc. The main components of grapes are glucose, fructose, sucrose, xylose, tartaric acid, malic acid, protein, various amino acids, carotene, calcium, potassium, phosphorus, iron and VB1, VB2, VB6, VC, VP, etc. In addition, there is a unique beneficial substance in grapes—resveratrol, which is a strong antioxidant that exists in large quantities in grape juice, which can prevent healthy cells from becoming cancerous, and can inhibit cell proliferation. It also has a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84
CPCA23L2/02A23L2/52A23L2/84
Inventor 吕远平杨旭郭庆贺屈小玄兰雪萍龙光兴
Owner SICHUAN UNIV
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