A method for removing arsenic in apple juice
A technology for apple juice and astringent persimmons, which is applied to the field of removing arsenic in apple juice, can solve the problems of destroying the components and taste of apple juice, and removing apple juice when it is uncomfortable, and achieves the effects of good taste effect, simple method and reduced production cost.
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Embodiment 1
[0017] Taking Jinping persimmon as an example, the immature persimmon fruit harvested in early September is used as raw material. The persimmon fruit is green. The fruit is washed, cut into pieces and beaten, and then vacuum freeze-dried (-54℃, 1.0pa, 24h) into astringent persimmon powder. At this time, the soluble tannin content of persimmon powder is 89.7mg / g; weigh 2.0g astringent persimmon powder and add 200g of an apple juice raw juice (solid content 12.2%, pH 3.96), stir for 15min; then pass the apple juice to 300 The astringent persimmon powder was filtered through a mesh screen, and then filtered through a 0.45μm micromembrane and then sterilized and filled. The arsenic content of apple juice was reduced from 0.43μg / kg to 0.08μg / kg.
Embodiment 2
[0019] Take the small calyx persimmon as an example. The immature persimmon fruit harvested in late August is the raw material. The persimmon fruit is green. The fruit is washed, cut into pieces and beaten, and then vacuum freeze-dried (-54℃, 1.0pa, 24h) into astringent persimmon powder. At this time, the soluble tannin content of persimmon powder is 93.7mg / g; weigh 0.5g of astringent persimmon powder and add 200g of an apple juice raw juice (solid content 11.3%, pH 3.82), stir for 25min; then pass the apple juice through The astringent persimmon powder was filtered through a 300-mesh gauze, and then filtered through a 0.45μm micromembrane and then sterilized and filled. The arsenic content of apple juice was reduced from 0.41μg / kg to 0.07μg / kg.
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