Making method of green plum concentrated juice

A production method and technology of concentrated juice, which is applied in the field of production of greengage concentrated juice, can solve the problems of producing toxic substances, damage, etc., and achieve the effects of reducing urea formation, reducing loss, and eliminating toxic components in the body

Inactive Publication Date: 2016-04-06
YANGZHOU YOUYUAN BIOTECH CO LTD
View PDF0 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using green plums to remove pits and squeeze juice, then heat and boil, will destroy the original acidic substances of gree

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 approach 1

[0023] A preparation method of concentrated green plum juice, comprising the steps of:

[0024] 1) Select high-quality sour plums from pollution-free green plums, with a maturity of 70%, wash and remove the pits, beat and freeze them. The freezing temperature is -8°C, and the freezing time is two months;

[0025] 2) After thawing the frozen juice, add 30000 active units of pectinase for enzymolysis. The enzymolysis temperature is 40°C, and the enzymolysis time is 6 hours. When the acidity reaches 100g / kg (calculated as citric acid), the solid-liquid separation;

[0026] 3) The separated juice is dehydrated and concentrated in a vacuum state, the concentration temperature is 80° C., and when the water content is 5% (percentage by weight), the juice is sterilized to obtain a finished product.

[0027] The dehydration concentration is divided into three stages in sequence; the water content after the first stage concentration is 30%, and the moisture content after the second sta...

Embodiment approach 2

[0032] A preparation method of concentrated green plum juice, comprising the steps of:

[0033] 1) Select high-quality sour plums from pollution-free green plums, with a maturity of 80%, wash and remove the core, beat and freeze. The freezing temperature is -10°C, and the freezing time is two and a half months;

[0034] 2) Add 100,000 active units of pectinase for enzymolysis after thawing the frozen fruit juice. The enzymolysis temperature is 60°C, and the enzymolysis time is 2 hours. When the acidity reaches 101g / kg (calculated as citric acid), solid-liquid separation;

[0035] 3) The separated juice is dehydrated and concentrated in a vacuum state, the concentration temperature is 78° C., and when the water content is 4% (weight percent), the finished product is obtained after the juice is sterilized.

[0036] The dehydration concentration is divided into three stages in sequence; the water content after the first stage concentration is 28%, and the moisture content after ...

Embodiment approach 3

[0041] A preparation method of concentrated green plum juice, comprising the steps of:

[0042] 1) Select high-quality sour plums from pollution-free green plums, with a maturity of 70%, wash and remove the core, beat and freeze, the freezing temperature is -9°C, and the freezing time is two and a half months;

[0043] 2) After thawing the frozen juice, add 70000 active units of pectinase for enzymolysis. The enzymolysis temperature is 50°C, and the enzymolysis time is 4 hours. When the acidity reaches 102g / kg (calculated as citric acid), solid-liquid separation;

[0044] 3) The separated juice is dehydrated and concentrated in a vacuum state, the concentration temperature is 77°C, and when the water content is 4.5% (percentage by weight), the juice is sterilized to obtain a finished product.

[0045] The dehydration concentration is divided into three stages in sequence; the water content after the first stage concentration is 29%, the moisture content after the second stage...

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 making method of green plum concentrated juice. The method includes the following steps that 70-80% maturity green plums are selected, washed, denucleated and pulped to be frozen, the freezing temperature is minus 8DEG C-minus 10 DEG C, and the freezing time is less than three months; 2, after frozen fruit juice is unfrozen, enzymolysis factors are added for enzymolysis, the enzymolysis temperature is 40-60 DEG C, and when the acidity of citric acid reaches 100 g/kg or above, solid-liquid separation is conducted; 3, separated juice is subjected to dehydration and concentration under the vacuum state with the pressure intensity smaller than -0.08 MPa, the concentration temperature is smaller than or equal to 80 DEG C, when the weight percentage of the moisture is lower than or equal to 5%, the juice is sterilized, and a finished product is obtained. The whole process is free of a high temperature, and energy consumption is lowered; the nutritional ingredients of the green plum are maintained to the maximum degree, and the absorption effect of an organism is better improved; the variety of organic acid of the green plum is increased and reaches one hundred and forty or more, and the effective ingredients of the green plum are utilized to the maximum degree; no toxic substance is generated or discharged in the processing process, and toxic metabolite generated by the organism is neutralized to the maximum degree.

Description

technical field [0001] The invention relates to a method for preparing green plum juice, in particular to a method for preparing concentrated green plum juice. Background technique [0002] The existing product uses greengage fruit to be pitted and pulped, then the slag is separated, sterilized and filtered after enzymatic hydrolysis, and concentrated at low temperature to form a greengage concentrate, which cannot be directly made into a solid product. It is inconvenient to take, the packaging viscosity is relatively large, and it is difficult to measure. The green plum wine is brewed after the solid matter is fermented and aged. The green plum wine has a strong sour taste and the mouthfeel needs to be adjusted. Using greengage to depit and squeeze the juice and then heating and boiling will destroy the original acidic substances of greengage, and at the same time, there will be decomposition products accompanied by caramel flavor, which will produce toxic substances. Con...

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
IPC IPC(8): A23L2/02A23L33/00
CPCA23L2/02
Inventor 左华
Owner YANGZHOU YOUYUAN BIOTECH CO LTD
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