Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Clarifying agent for reducing acid and gel in fruit and vegetable juice and liquors, and preparation method of clarifying agent

A technology of fruit and vegetable juice and clarifier, which is applied in the field of food processing, can solve the problems of not being able to achieve immediate glue dispensing, the long process time of the glue dispensing process, and the cumbersome process, and achieve the goals of reasonable structure, obvious glue dispensing effect, and accelerated process. Effect

Active Publication Date: 2015-08-26
诸暨市凯诺食品添加剂厂 +1
View PDF6 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1. The gluing and acid reduction are divided into two processes, and the process is cumbersome
[0005] 2. The gluing process takes a long time. After adding the gluing agent, it needs to stand for a period of time, or needs auxiliary treatment such as quick cooling, which cannot achieve the effect of instant gluing, instant clarification, and instant filtration

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Clarifying agent for reducing acid and gel in fruit and vegetable juice and liquors, and preparation method of clarifying agent

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0036] Specific embodiment 1, a kind of fruit and vegetable juice, wine acid-reducing gumming clarifier and its preparation method 1, comprise the following steps successively:

[0037] a) Weigh according to the formula ratio: 90g-110g of calcium carbonate, 5g-7g of xanthan gum, 110g-130g of sodium alginate.

[0038] b) Punch the calcium carbonate into uniform spherical pellets with a diameter of 2mm.

[0039] c) Xanthan gum was made into a 1.5% solution with deionized water.

[0040] d) Dissolve sodium alginate into a 1.8% solution with deionized water.

[0041] e) Apply the concentrated xanthan gum slurry evenly on the surface of the ball with a circulating wrapping machine, and dry it.

[0042] f) Apply the concentrated sodium alginate slurry evenly on the surface of the calcium salt sphere coated with a protective film with a circulating patcher, and dry it. The finished product is 205g to 247g.

Embodiment 2

[0044] A fruit and vegetable juice, wine acid-reducing gumming clarifying agent and its preparation method 2, comprising the following steps in sequence:

[0045] a) Weighing according to the formula ratio: 25g-35g of calcium carbonate, 15g-25g of anhydrous calcium chloride, 4g-6g of sodium carboxymethylcellulose, and 90g-110g of sodium alginate.

[0046] b) Mix calcium carbonate and anhydrous calcium chloride evenly, and punch them into uniform spherical pellets with a diameter of 2.5 mm.

[0047] c) Sodium carboxymethylcellulose was made into a 2.5% solution with deionized water.

[0048] d) Dissolve sodium alginate into a 1.8% solution with deionized water.

[0049] e) Apply the sodium carboxymethyl cellulose thick slurry evenly on the surface of the ball with a circulating wrapping machine, and dry it.

[0050] f) Apply the concentrated sodium alginate slurry evenly on the surface of the calcium salt sphere coated with a protective film with a circulating patcher, and dr...

Embodiment 3

[0052] A fruit and vegetable juice, wine acid-reducing gumming clarifying agent and its preparation method 3, comprising the following steps in sequence:

[0053] a) Weighing according to the formula ratio: 35g-45g of anhydrous calcium chloride, 3g-5g of carrageenan, and 100g-120g of sodium alginate.

[0054] b) Punch the anhydrous calcium chloride into uniform spherical pellets with a diameter of 3 mm.

[0055] c) The carrageenan was made into a 3.0% solution with deionized water.

[0056] d) Dissolve sodium alginate into a 1.6% solution with deionized water.

[0057] e) Apply the thickened carrageenan slurry evenly on the surface of the ball with a circulating patcher, and dry it.

[0058] f) Apply the concentrated sodium alginate slurry evenly on the surface of the calcium salt sphere coated with a protective film with a circulating patcher, and dry it. Obtain finished product 138g to 170g.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a clarifying agent for reducing acid and gel in fruit and vegetable juice and liquors, and a preparation method of the clarifying agent. The clarifying agent is prepared from the following ingredients in percentage by weight: 17%-45% of mixed calcium salt, 2%-6% of noncalcified gel, and 50%-80% of a sodium alga acid. The preparation method of the clarifying agent for reducing acid and gel in fruit and vegetable juice and liquors comprises the following steps: uniformly stirring the ingredients with mixed calcium salt, and enabling the mixed calcium salt to be made into particles by stamping; coating the surface of the mixed calcium salt with the noncalcified gel; and finally, coating the outer layer of the noncalcified gel with the sodium alga acid. The preparation method disclosed by the invention is simple and convenient in preparation process, the acid and gel reduction can be performed in real time, and the effects are obvious.

Description

Technical field: [0001] The invention belongs to the field of food processing, and more specifically relates to a clarifying agent for acid-reducing gumming of fruit and vegetable juices and alcohol and a preparation method thereof. Background technique: [0002] Sweet and sour taste, clear and translucent are the two sensory requirements of people for wine and certain fruit and vegetable juices. Before being refined, fruit and vegetable juices and wines are turbid because they contain some colloid and detritus components. At the same time, wines tend to be too acidic during the fermentation process. In order to solve these problems, some measures must be taken, such as adding glue, or using filtration and other processes for clarification. For over-acid wines, alkaline substances such as lime will be added to neutralize and reduce the acidity, in order to obtain a satisfactory sensory experience. Effect. [0003] There are following obvious defects in existing technology:...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/70C12H1/10
Inventor 方修贵赵凯曹雪丹
Owner 诸暨市凯诺食品添加剂厂
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com