Preparation method of Chinese gooseberry juice

A technology for kiwi fruit and fruit juice, which is applied in the field of preparation of kiwi fruit juice, can solve the problems of easy softening and decay, ethylene sensitivity, affecting the development of kiwi fruit planting industry, etc., and achieves the effects of good refreshing feeling and simple preparation process.

Inactive Publication Date: 2016-04-06
刘楚玲
View PDF0 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Kiwifruit is a thin and juicy berry that is sensitive to ethylene. The harvest period coincides with the high temperature season, and the fruit is easy to soften and rot after harvesting, which seriously affects the development of kiwifruit planting industry.

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Its preparation method of a kind of kiwi fruit juice, comprises the following steps:

[0029] (1) Raw material pretreatment: Mix 50 parts of clean kiwifruit with water 1:2, heat to 85°C for precooking, and then beat, 8000r / min, 20s, to obtain primary kiwifruit slurry;

[0030] (2) Pectinase treatment: adding 0.2 parts of pectinase to the primary kiwifruit slurry and standing at 40°C to obtain secondary kiwifruit slurry;

[0031] (3) Centrifugal treatment: Centrifuge the secondary kiwifruit slurry at 300r / min for 30min, remove the upper oil slick layer and the lower layer of sediment, and obtain 75 parts of the tertiary kiwifruit slurry;

[0032] (4) Sugar-acid blending: Dilute the third-grade kiwifruit slurry to 200 parts, then add 1.6 parts of calcium carbonate and 12 parts of sucrose to make the acidity reach 0.5%, and the sugar content reach 10%, to obtain the fourth-grade kiwi juice;

[0033] (5) Fermentation: adding 1.2 parts of yeast to the fourth-grade kiwifrui...

Embodiment 2

[0036] Its preparation method of a kind of kiwi fruit juice, comprises the following steps:

[0037] (1) Raw material pretreatment: Mix 50 parts of clean kiwifruit with water 1:3, heat to 100°C for precooking, and then beat, 10000r / min, 15s, to obtain primary kiwifruit slurry;

[0038] (2) Pectinase treatment: adding 0.2 parts of pectinase to the primary kiwifruit slurry and standing at 40°C to obtain secondary kiwifruit slurry;

[0039] (3) Centrifugal treatment: Centrifuge the secondary kiwifruit slurry at 300r / min for 30min, remove the upper oil slick layer and the lower layer of sediment, and obtain 75 parts of the tertiary kiwifruit slurry;

[0040] (4) Sugar-acid blending: Dilute the third-grade kiwifruit slurry to 200 parts, then add 1.6 parts of calcium carbonate and 12 parts of sucrose to make the acidity reach 0.5%, and the sugar content reach 10%, to obtain the fourth-grade kiwi juice;

[0041] (5) Fermentation: adding 1.2 parts of yeast to the fourth-grade kiwifr...

Embodiment 3

[0044] Its preparation method of a kind of kiwi fruit juice, comprises the following steps:

[0045] (1) Raw material pretreatment: Mix 50 parts of clean kiwifruit with water 1:1.5, heat to 90°C for precooking, and then beat, 8000r / min, 10s, to obtain primary kiwifruit slurry;

[0046] (2) Pectinase treatment: adding 0.25 parts of pectinase to the primary kiwifruit slurry and standing at 50°C to obtain secondary kiwifruit slurry;

[0047] (3) Centrifugal treatment: Centrifuge the secondary kiwifruit slurry at 450r / min for 20min, remove the upper oil slick layer and the lower layer of sediment, and obtain 55 parts of the tertiary kiwifruit slurry;

[0048] (4) Sugar-acid blending: Dilute the third-grade kiwi fruit slurry to 200 parts, then add 1.5 parts of calcium carbonate and 18 parts of sucrose to make the acidity reach 0.8%, and the sugar content reach 6%, to obtain the fourth-grade kiwi juice;

[0049] (5) Fermentation: adding 2.0 parts of yeast to the fourth-grade kiwif...

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 preparation method of Chinese gooseberry juice, and relates to the field of agricultural processing. The preparation method comprises the following steps: mixing clean Chinese gooseberries with water to obtain a mixture, heating the mixture to 85 to 100 DEG C, carrying out precooking and pulping sequentially to obtain primary Chinese gooseberry slurry; adding pectinase into the primary Chinese gooseberry slurry to obtain a mixture I, and leaving the mixture I to stand still, so as to obtain secondary Chinese gooseberry slurry; conducting centrifugation on the secondary Chinese gooseberry slurry, and removing an upper oil slick layer and a lower precipitation layer to obtain tertiary Chinese gooseberry slurry; diluting the tertiary Chinese gooseberry slurry, adding calcium carbonate for deacidification to ensure that the acidity degree reaches 0.4 to 0.8%, and adding saccharose to ensure that the sugar degree reaches 8 to 12 %, so as to obtain quaternary Chinese gooseberry slurry; adding saccharomyces cerevisiae for fermentation, so as to obtain quinary Chinese gooseberry slurry; adding saccharose into the quinary Chinese gooseberry slurry, then adding a stabilizer, so as to obtain the Chinese gooseberry juice. The preparation method is mainly used for preparing the Chinese gooseberry juice with unique sapor and high nutritional value; the Chinese gooseberry juice prepared according to the preparation method is rich in dietary fiber, vitamins and the like, thereby being a favorable juice product for nutrition supplement.

Description

technical field [0001] The invention relates to a preparation method of kiwi fruit juice, which belongs to the technical field of agricultural product processing. Background technique [0002] my country is the dominant producing area of ​​kiwifruit, with rich variety resources. There are more than 66 kinds of kiwifruit in the world, and there are 62 kinds in my country. Kiwi fruit is not only rich in nutrition, but also has a Vc content dozens of times higher than that of ordinary fruits. It is a high-quality fruit with high nutritional value. It is known as the "king of fruits" and "precious fruit". There are also certain health care effects. Kiwifruit is a thin and juicy berry that is sensitive to ethylene. The harvest period coincides with the high temperature season. The fruit is easy to soften and rot after harvesting, which seriously affects the development of kiwifruit planting industry. Therefore, it is of great significance to study the processing technology of k...

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): A23L2/02A23L2/84
CPCA23L2/02A23L2/84A23V2002/00
Inventor 刘楚玲
Owner 刘楚玲
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap