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Preparation method for persimmon juice

A technology for persimmon juice and persimmons, which is applied in the field of persimmon juice preparation, can solve the problems of poor persimmon juice taste and inconvenient operation, and achieves the effects of reasonable design and simple operation.

Inactive Publication Date: 2016-06-01
孙信仁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prior art is inconvenient to operate, and the prepared persimmon juice has a poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1, a method for preparing persimmon juice. The raw material used is fresh persimmons, which are obtained after washing, deastringency, beating, sedimentation, antiseptic treatment, and sterilization; the persimmons are washed with clean water and put into plastic bags. Do not pack too much to prevent crushing. After a week at room temperature, the persimmons will all become soft and the astringency will be removed; after the astringency is removed, wash it with clean water, dig out bad spots, remove the persimmon stalk, beat with a beater, and add 20-40% of the weight of persimmon water, beating temperature is 10-25 ° C, filter, remove the filter residue; the precipitation is pearl powder for precipitation, put the persimmon juice into the container, add pearl powder to make the colloid coagulate and accelerate the precipitation , the amount of pearl powder is 0.01%-0.03% of the total mass of persimmons, let it stand for 10-15 hours, and take out the supernata...

Embodiment 2

[0012] Embodiment 2, in the preparation method of a kind of persimmon juice described in embodiment 1: add 30% water of persimmon weight when beating, beating temperature is 20 ℃.

Embodiment 3

[0013] Embodiment 3, in the preparation method of a kind of persimmon juice described in embodiment 1: the pearl powder consumption is 0.02% of the total mass of persimmons, and left standstill for 12 hours.

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PUM

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Abstract

The invention relates to a preparation method for a persimmon juice. The persimmon juice is prepared from fresh persimmons used as a raw material through cleaning, deastringency, pulping, precipitating, preservative treatment and sterilization. The preparation method comprises the following steps: cleaning the persimmons with clear water, filling the cleaned persimmons into a plastic bag, paying attention to no filling of too many persimmons in case of squashing, and allowing all the persimmons to be softened after a week in normal temperature so as to complete the step of deastringency; after the completion of deastringency, carrying out cleaning with clear water, removing rot spots and persimmon stems, carrying out pulping with a pulping machine, adding water with a weight accounting for 20 to 40% of the weight of the persimmons during pulping, wherein the pulping temperature is 10 to 25 DEG C, carrying out filtering, and removing filter residue; precipitating is a step of carrying out precipitating with pearl powder, placing persimmon juice into a container, adding the pearl powder, allowing a colloid to be aggregated, accelerating precipitation, carrying out standing, and taking a supernatant liquid out of the container with a siphon pipe; preservative treatment is a step of adding sodium hydroxymethylglycinate; and the sterilization temperature is 80 to 100 DEG C. The method provided by the invention has reasonable design and is simple to operate; meanwhile, heating is not needed in all production process; only little chemical reagent is needed; no pollution to the environment is caused; and original color, flavor and taste of the persimmon are remained.

Description

technical field [0001] The invention relates to a beverage processing method, in particular to a preparation method of persimmon juice. Background technique [0002] When processing common persimmon juice, choose persimmons that are fully ripe (dark red) and whose flesh is beginning to soften. ②Wash the persimmon fruit, drain it, remove the persimmon stalk, and mash it into a paste. ③Put the smashed persimmons in an aluminum pot and boil slowly over medium heat, stirring constantly to prevent scorching and slag after boiling. ④ After slagging, filter with a clean coarse cloth. ⑤The filtered juice is relatively turbid, you can add 1 broken egg white per 10-15kg of filtrate to speed up the clarification of the juice. After the juice is clarified, use a straw to suck out the upper part of the juice, and then filter it with gauze. The prior art is inconvenient to operate, and the prepared persimmon juice has a bad mouthfeel. Contents of the invention [0003] The technica...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/44
Inventor 孙信仁
Owner 孙信仁