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Preparation method of calcium-rich Chinese dwarf cherry clear juice

A calcium-enriched, Oli fresh fruit technology, applied in the direction of food science, can solve the problem of high acidity of original juice, achieve the effect of reducing sugar consumption, reducing processing cost, and increasing juice yield

Active Publication Date: 2015-01-07
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high acidity of the raw juice of this variety, high edible sugar needs to be added when blending according to the existing technology, which is obviously contrary to the mainstream of food processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Firstly, select the "Nongda No. 4" Oli fresh fruit that is fully mature, uniform, and free from diseases and insect pests. The titratable acid is determined to be 2.0%. Preserve, then thaw the non-nucleated frozen raw materials naturally at room temperature, press them with a screw press, separate the pulp and skin residue, and obtain 67% prunes puree of denuclear raw materials, and then place the prunes puree in enzymatic hydrolysis In the tank, add pectinase produced by Shandong Longkete Enzyme Co., Ltd. with 0.07% of Prunus puree, and enzymolyze it at 45°C for 3 hours. After the enzymolysis is completed, filter it with a 500-mesh sieve to obtain Prunus pectinase .

[0019] (2) Add 0.04% chitosan and 0.02% xanthan gum to the original juice of Ou Li, and the reaction temperature is 45°C, and the time is 80 minutes. After the reaction, the supernatant juice is produced by Shaoxing Haina Membrane Technology Co., Ltd. Finely filter with a 0.18μm cross-flow membrane f...

Embodiment 2

[0021] (1) Select the "Nongda No. 4" Oli fresh fruit that is fully mature, uniform, and free from diseases and insect pests. The titratable acid is determined to be 1.9%. , and then thaw the non-nuclear frozen raw material naturally at room temperature, press it with a screw press, separate the pulp and skin dregs, and obtain the 66% prunes puree of denucleated raw materials, and then put the prunes puree in the enzymatic hydrolysis tank , add pectinase produced by Shandong Longkete Enzyme Co., Ltd. with 0.05% of Prunus puree, enzymatically hydrolyze it at 40°C for 2 hours, and filter it with a 500-mesh sieve after the enzymolysis is completed to obtain Prune juice.

[0022] (2) Add 0.02% chitosan and 0.01% xanthan gum in the original juice of Ou Li, and the reaction temperature is 40°C, and the time is 60 minutes. After the reaction, the supernatant juice is produced by Shaoxing Haina Membrane Technology Co., Ltd. Fine filter with a 0.18μm cross-flow membrane filter to obtain...

Embodiment 3

[0024] (1) Select the "Nongda No. 4" Oli fresh fruit that is fully mature, uniform, and free from diseases and insect pests. The titratable acid is determined to be 2.0%. , and then thaw the non-nucleated frozen raw materials naturally at room temperature, press them with a screw press, separate the pulp and skin dregs, and obtain 65% prunes puree of denuclear raw materials, and then put the prunes puree in an enzymatic hydrolysis tank Add Pectinase produced by Shandong Longkete Enzyme Co., Ltd. with 0.06% of Prunus puree, enzymatically hydrolyze it at 42°C for 2.5 hours, and filter it with a 500-mesh sieve after the enzymolysis is completed to obtain Prunus pectin .

[0025](2) Add 0.03% chitosan and 0.015% xanthan gum to the original juice of Ou Li, the reaction temperature is 43°C, and the time is 70 minutes. After the reaction, the supernatant juice is produced by Shaoxing Haina Membrane Technology Co., Ltd. Finely filter with a 0.18μm cross-flow membrane filter to obtain...

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PUM

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Abstract

The invention discloses a preparation method of calcium-rich Chinese dwarf cherry clear juice. The preparation method comprises the following steps: selecting mature Chinese dwarf cherries, cleaning, automatic coring, immediate and quick freezing and storing the mature Chinese dwarf cherries in an environment of -20 DEG C, naturally unfreezing, squeezing the mature Chinese dwarf cherries to obtain a Chinese dwarf cherry puree; adding pectinase into the puree to enzymatically decompose the puree, so as to obtain a Chinese dwarf cherry raw juice; adding chitosan and xanthan gum into the raw juice to perform chemical precipitation, filtering the raw juice through a membrane, so as to obtain a Chinese dwarf cherry clear juice; adding calcium carbonate into the clear juice to fully react with organic acid in the juice and form calcium malate, calcium citrate or calcium citric acid-malic acid chelate, allowing the juice to be at the still state after the reaction ends, obtaining supernatant to obtain a clear type calcium-rich Chinese dwarf cherry raw juice; adding sugar into the raw juice and blending, so as to allow the raw juice to be at a proper sugar-acid ratio; and finally sterilizing and filling, so as to obtain the calcium-rich Chinese dwarf cherry clear juice. The Chinese dwarf cherries with high concentration of titratable acid are processed by the method, so as to maintain the inherent flavor of Chinese dwarf cherries to the maximum limit, the calcium content in the products reaches 55-60mg / 100ml and compared with the prior art, the calcium content is increased by more than 4 times, the consumption of the sugar is reduced by more than 30%, the processing cost is reduced, and the preparation method is in line with the mainstream of low sugar food processing.

Description

technical field [0001] The patent relates to the field of fruit juice processing, in particular to a method for preparing calcium-enhanced plum juice from plum fruit with high organic acid content. Background technique [0002] With the continuous improvement of social development and people's consumption level, it becomes an urgent need to develop health juice drinks that meet specific needs. Ou Li is a unique fruit resource in my country. Its fruit is bright in color and rich in fragrance. It can be eaten fresh or processed into fruit juice, fruit wine and other products. The content of organic acid in Prunus mellifera fruit is relatively high, the titratable acid content is between 0.8% and 2.2%, and the acid content of different types of varieties varies greatly. Generally speaking, the fruit acidity of fresh food varieties is low, such as "Nongda No. 7" Oli, which has a titratable acid content of 1.0-1.2%; while the acidity of juice and wine varieties is relatively hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/04A23L2/74A23L2/52
CPCA23L2/02A23L2/52A23L2/74A23L2/84A23L33/00
Inventor 王鹏飞杜俊杰严令张建成穆霄鹏曹琴
Owner SHANXI AGRI UNIV
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