Production method and production device for bayberry juice

A production method and technology of production equipment are applied in the field of production method and production equipment of bayberry juice, which can solve the problem of high temperature and achieve the effects of reducing labor intensity and improving juice yield.

Inactive Publication Date: 2015-03-25
湖南瑞生源生物科技有限公司
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Problems solved by technology

[0007] Again, the stability of anthocyanins in bayberry juice is affected by factors such as oxygen, light and temperature. The mechanical pressing method generally adopted at present makes the temperature of bayberry high in the process of squeezing the juice, and contacts a large amount of oxygen after squeezing the juice, resulting in red bayberry juice Greater color change in a shorter period of time

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  • Production method and production device for bayberry juice

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Embodiment Construction

[0023] The present invention will be described in further detail below in conjunction with the accompanying drawings and specific embodiments, but the protection scope of the present invention is not limited to the following specific embodiments.

[0024] The invention discloses a production method of red bayberry juice, which comprises cooling the fresh red bayberry fruit obtained after fruit selection to 8-10°C, and firstly adopting a vacuum negative pressure juice squeezing method to squeeze the red bayberry fresh fruit to obtain red bayberry juice in a protective atmosphere of nitrogen, and then squeeze the red bayberry juice. The process is divided into two steps: the first juicing and the second juicing. Among them, the first juicing is to squeeze the juice for 30 minutes under the negative pressure of 0.6~0.8 atmospheres; After fully tumbling, squeeze the juice for 30 minutes under a negative pressure of 0.8 to 1 atmosphere. The bayberry juice obtained by squeezing the ...

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Abstract

The invention discloses a production method and a production device for bayberry juice; the production method comprises the following steps: cooling the selected fresh bayberry to 8-10 DEG C, and in the inert gas protection atmosphere; firstly, adopting the vacuum negative pressure juicing method for squeezing juice for the fresh bayberry to obtain the bayberry juice; filtering the bayberry juice and cooling the bayberry juice to 5-8 DEG C; and sealing and storing the cooled bayberry juice at 1-5 DEG C. The production device comprises a peristaltic pump, an air bag juice extractor and a storing tank; the outlet of the peristaltic pump is connected with the feeding port of the air bag juice extractor through a food grade soft pipe in a sealing mode, the outlet of the air bag juice extractor is connected with the inlet of the storing tank through a sealing transmission passage, the sealing transmission passage is provided with a filtering device and a cooling device along the transmission direction, and the sealing transmission passage is further provided with the first sanitary pump and the second sanitary pump. The complete nutritional ingredient and color of the bayberry can be preserved for great degree by the production method and the production device, the juice yield is high and the quality of the bayberry juice is good.

Description

technical field [0001] The invention relates to the technical field of fruit deep processing, in particular to a production method and production equipment of bayberry juice. Background technique [0002] Since ancient times, red bayberry has been used to treat diarrhea and gastrointestinal diseases in our country. According to "Compendium of Materia Medica" records: bayberry fruit "smells sour, sweet, warm, non-toxic", "salt is stored in food, removes phlegm and stops vomiting, digests food and drinks. Dry it for crumbs, take Fangcundagger when drinking, antiemetic wine" . Said again: red bayberry "quenches thirst, harmonizes the five internal organs, can wash the stomach, and relieves restlessness and bad breath. Burning ashes is taken, and diarrhea is broken. [0003] The bayberry fruit is spherical, with papillary protrusions on the outside and a core inside. According to the difference of red bayberry variety, the diameter of fruit is 1-3cm, and the diameter of fruit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/70
CPCA23L2/04A23L2/42A23V2002/00
Inventor 曾琦鹏
Owner 湖南瑞生源生物科技有限公司
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