Preparation process of red date condensed juice high in cAMP content

A preparation process and a technology for concentrated juice, which are applied in the field of preparation technology of red jujube juice concentrate, can solve the problems of large loss of heat-sensitive components of nutrients, low content of cyclic nucleotides, easy deterioration of flavor, etc., and reduce the occurrence of bad flavor substances. , The effect of maintaining nutrients and reducing environmental pollution

Active Publication Date: 2016-01-20
河北九维生物科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, jujube juice is mostly produced by leaching, which requires high temperature, long time, and high energy consumption, but the extraction rate is low, the flavor is easy to deteriorate, and the nutritional components, especially heat-sensitive components, are greatly lost. low glycoside content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of preparation of concentrated jujube juice with high cAMP content, the specific steps are as follows: add 10 kg of crushed red dates and 60 kg of water into a jacketed pot, then feed steam into the jacketed pot and heat it to 70°C for hot water extraction 120min; after leaching, lower the temperature to 45°C and add adenylyl cyclase in a total of 700 units, and enzymatically synthesize for 2 hours; then add pectinase, cellulase, and protease to the above enzymolysis solution, add The amount is 10 grams, 2 grams and 1 gram respectively, the enzymatic hydrolysis temperature is 45°C, the pH value of the enzymatic hydrolysis is 3.5, and the enzymatic hydrolysis is 1 hour, so as to fully extract the ingredients of jujube, separate out the effective ingredients in the jujube, and improve the nutritional content of jujube juice content and juice yield, reduce viscosity, facilitate concentration, and can also obtain a certain amount of dietary fiber, reduce bitterness an...

Embodiment 2

[0033] A kind of preparation of concentrated jujube juice with high cAMP content, the specific steps are as follows: add 10 kg of crushed red dates and 60 kg of water into a jacketed pot, then feed steam into the jacketed pot and heat it to 70°C for hot water extraction 60min; after leaching, lower the temperature to 55°C and add adenylyl cyclase in a total of 7,000 units, and enzymatically synthesize for 1 hour; then add pectinase, cellulase, and protease to the above enzymolysis solution, add The amount is 45 grams, 5 grams and 3 grams respectively, the enzymolysis temperature is 55°C, the pH value of the enzymolysis is 7.5, and the enzymolysis is 1h to fully extract the red date components; heat the red date juice obtained in the above steps to 100°C for 10 minutes to extinguish Enzyme: Centrifuge the jujube juice at 3500-4000rmp / min for 15-20min to remove the residue; the supernatant of the jujube juice after centrifugation is fine-filtered with a ceramic membrane filter, a...

Embodiment 3

[0035]A kind of preparation of the jujube concentrated juice of high cAMP content, concrete steps are as follows: add 10 kilograms of crushed red dates and 50 kilograms of water in the jacketed pot, then feed steam into the jacketed pot, carry out hot water leaching for 120 minutes; Finally, the temperature was lowered to 50°C and adenylyl cyclase was added in a total of 2000 units, and the enzymatic synthesis was carried out for 2 hours; then pectinase, cellulase, and protease were added to the above enzymolysis solution, and the addition amount was 30 units respectively. gram, 3 grams and 2 grams, the enzymatic hydrolysis temperature is 50 ℃, the pH value of the enzymatic hydrolysis is 5.5, and the enzymatic hydrolysis is 2 hours, so as to fully extract the internal active ingredients of jujube, increase the content of nutrients and juice yield in jujube juice, and reduce the viscosity , easy to concentrate, can also reduce bitterness and improve taste. Heat the jujube juice...

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PUM

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Abstract

The invention discloses a preparation process of red date condensed juice high in cAMP content. The preparation process includes the following steps of firstly, conducting separating, washing and smashing; secondly, conducting hot water extraction; thirdly, conducting cooling and heat preservation enzymic method oriented conversion; fourthly, adding composite enzyme preparations; fifthly, inactivating enzymes; sixthly, conducting centrifugation; seventhly, conducting filtration; eighthly, conducting concentration and pasteurization; ninthly, conducting filling. Compared with the prior art, the preparation process has the advantages that the process is simple, the production period is shortened, and the energy loss is reduced; extraction is conducted after smashing is conducted, and therefore extraction of nutritional ingredients in red dates can be improved; by means of the extraction and enzymolysis combined method, the juice yield is greatly improved, the processing time is greatly shortened, and the cyclic adenosine monophosphate content in red date juice is improved; date peel is utilized, and the cAMP content is improved; preparations of pectinase, cellulose and protease are used in a composite mode, and the hydrolysis capacity of enzymic preparations is improved; the step-by-step enzymolysis and extraction process is adopted, and interference between related enzyme preparations is avoided.

Description

technical field [0001] The invention relates to a food preparation process, in particular to a preparation process of jujube concentrated juice with high cAMP content. Background technique [0002] Jujube is a fruit of the same origin as medicine and food, and it is the largest dried fruit resource in my country. It has a cultivation history of more than 4,000 years. Except for Heilongjiang Province, jujube trees are distributed all over the country, and Hebei Province is one of the main provinces producing jujube, and it is also the province with the largest export volume. Zanhuang jujube (also known as Jinsi jujube) is one of the famous local products in Hebei Province. It is the only "natural triploid" variety among more than 700 jujube varieties in China. The fruit is rich in nutrition and excellent in quality. , small core, thin skin, thick flesh, "seven feet a foot, ten a catty", and was named "the crown of Chinese jujubes". At present, the planting area of ​​jujubes ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04
CPCA23L2/04A23V2002/00A23V2300/14
Inventor 侯彦国李丽杜进民
Owner 河北九维生物科技开发有限公司
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