A kind of preparation method of black carrot concentrated juice

A technology of black carrot and concentrated juice, which is applied in the field of preparation of black carrot concentrated juice, can solve the problem that black carrot pigment has not been developed and utilized, and achieve the effects of taste adjustment, convenient operation, and improved color value and yield

Active Publication Date: 2016-03-16
WUHAN GREEN FOOD BIOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on the research of black carrots. The Chinese patent application No. 201110141545.0 discloses a mixed fruit and vegetable juice of black carrots and black raspberries. , its color value is only 1-2, and it is only used as a fruit juice drink, which is a low-end product of black carrot; and the rich black carotene pigment in black carrot has not been developed and utilized

Method used

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  • A kind of preparation method of black carrot concentrated juice
  • A kind of preparation method of black carrot concentrated juice
  • A kind of preparation method of black carrot concentrated juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] ⑴Extraction of black carrot juice

[0057] Wash the black carrot and cut it into thin slices below 5mm, add it to the mixed extract of citric acid and acetic acid and stir evenly, then add 0.2% pectinase and 0.2% cellulase by volume of the extract, stir, and extract The temperature is controlled at 40°C, the extraction time is 2 hours each time, the extraction is performed twice, and the two extraction solutions are combined; the mass ratio of citric acid to acetic acid is 2:1, and the ratio of solid to liquid is 1:8;

[0058] ⑵ color protection

[0059] Add D-sodium erythorbate with 0.1% volume of the extract to protect the color for 30 minutes, and then proceed to the following steps;

[0060] ⑶ Impurity removal

[0061] Centrifuge the color-protected extract to remove the precipitate; then add diatomaceous earth with 1% volume of the extract, filter to obtain the filtrate, and control the operating temperature below 25°C;

[0062] ⑷Ultrafiltration

[0063] Select...

Embodiment 2

[0067] ⑴Extraction of black carrot juice

[0068] Wash the black carrot and cut it into thin slices below 5mm, add it to the mixed extract of citric acid and acetic acid and stir evenly, then add 0.2% pectinase and 0.2% cellulase by volume of the extract, stir, and extract The temperature is controlled at 55°C, the extraction time is 4 hours each time, the extraction is performed twice, and the two extraction solutions are combined; the mass ratio of citric acid to acetic acid is 2:1, and the ratio of solid to liquid is 1:10;

[0069] ⑵ color protection

[0070] Add D-sodium erythorbate with 0.1% volume of the extract to protect the color for 30 minutes, and then proceed to the following steps;

[0071] ⑶ Impurity removal

[0072] Centrifuge the color-protected extract to remove the precipitate; then add diatomaceous earth with 1% volume of the extract, filter to obtain the filtrate, and control the operating temperature below 25°C;

[0073] ⑷Ultrafiltration

[0074] Selec...

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Abstract

The invention discloses a preparation method of black carrot concentrated juice. The preparation method comprises the steps of (1) extracting black carrot juice; (2) protecting color; (3) removing impurities; (4) carrying out ultrafiltration separation; (5) carrying out vacuum concentration. The method adopts composite acid leaching, and pectinase and cellulose are fed into leach liquor, so that the black carrot pigment can be greatly better dissolved out, and the color value and the yield of the black carrot concentrated juice can be improved; after D-sodium erythorbate is used for protecting the color, the loss rate of the pigment is reduced to less than 4%; ultrafiltration and vacuum concentration are adopted, the black carrot concentrated juice E<1%> (1cm) is more than or equal to 6, and the soluble solid content is more than or equal to 60%; the yield can be up to more than 95%; the concentrated juice prepared by the method well maintains the effective active ingredients in black carrots, and has higher color value, thus being both taken as drink and food coloring.

Description

technical field [0001] The invention relates to a method for preparing black carrot concentrated juice. The method is to use mixed acid, enzymatic hydrolysis and extraction, and the black carrot concentrated juice produced by ultrafiltration membrane separation technology can be used as both beverage and food coloring. Background technique [0002] Black carrot pigment is an anthocyanin pigment extracted from the fleshy root of Umbelliferae black carrot; anthocyanin pigment is a natural pigment. In addition to being used for various food coloring, it also has a strong antioxidant capacity and can prevent High blood pressure, slow down liver dysfunction, improve eyesight, prevent eye fatigue, etc. According to the medical records of the motherland, carrots are sweet and pungent in taste and slightly warm in nature. Eating carrots regularly has a significant effect on strengthening the physique of middle-aged and elderly people, preventing respiratory infections, regulating m...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/08C09B61/00
CPCA23L2/04A23L2/08A23L2/52A23L2/74A23L2/84A23V2002/00C09B61/00A23V2200/30A23V2250/21
Inventor倪建辉王力胡银银
OwnerWUHAN GREEN FOOD BIOLOGICAL ENG