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Production method of rose-aroma concentrated grape juice

A technology of grape juice concentrate and production method, which is applied in food processing, food science, food freezing and other directions, can solve the problems of unsalable grapes, strong seasonality of grapes, etc. Effect

Inactive Publication Date: 2016-06-08
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, grapes are mostly sold as fresh food, but in recent years, with the continuous expansion of the planting area and the strong seasonality of grapes, the grapes have become unsalable

Method used

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  • Production method of rose-aroma concentrated grape juice
  • Production method of rose-aroma concentrated grape juice
  • Production method of rose-aroma concentrated grape juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] The specific implementation steps of the present invention are as follows:

[0016] The step ① sorting grape raw materials, removing mildewed and damaged grape berries, using a destemming crusher to destem and crush, adding 60 mg / L of sulfur dioxide (to prevent oxidative browning), and adding 100 mg / L of pectin after half an hour Enzyme reaction for 4 hours (increasing grape juice yield);

[0017] 1. Step 2. Squeeze and separate the grape juice, clarification of the grape juice: Utilize the press to extract the juice from the crushed grapes, add 60mg / L sulfur dioxide (to prevent oxidative browning) into the separated juice, and then add 0.6g / Llaffort Bentonite is placed at 5°C for 24 hours to clarify the grape juice. In this step, in order to make the obtained grape juice more clear, precipitation is not easy to occur in subsequent steps;

[0018] Step 3. Freeze concentration of grape juice: place the separated clarified grape juice at -20°C for 4 hours, remove the ice...

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Abstract

The invention relates to a production method of rose-aroma concentrated grape juice. The production method is a technical method for producing concentrated grape juice from Guankou grapes by virtue of a freeze concentration method. According to the technical scheme, the production method comprises the following steps: (1) selecting raw grapes, removing stalks, grinding, carrying out canning, adding sulfur dioxide, and adding pectinase for reaction; (2) squeezing to separate grape juice, and clarifying the grape juice; (3) carrying out freeze concentration on the grape juice; and (4) filtering, and bottling the grape juice.

Description

1. Technical field: [0001] The invention relates to a method for producing concentrated rose-flavored grape juice. 2. Background technology: [0002] In recent years, as people pay more and more attention to health preservation, the domestic demand for fruit juice is also increasing. At present, there are four major technical problems in fruit juice processing in the world to varying degrees: browning of fruit juice, post-turbidity, loss of nutrients and escape of aromatic substances, among which the loss of aromatic substances is a relatively difficult problem to solve. In the traditional production process, fruit juice is rich in nutrients and polyphenol oxidase, and it is easy to produce precipitated protein, tannin pigment, tartar, etc., so it is easy to ferment and oxidize in the process of purification and storage. Bacteria solves the problem of fermentation and oxidation, but often causes the product to lose part of its nutrition, and has a "cooked" taste, and loses ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/12A23L2/84
CPCA23L2/02A23L2/12A23L2/84A23V2002/00A23V2250/132A23V2300/20A23V2300/50
Inventor 袁春龙闫小宇
Owner NORTHWEST A & F UNIV
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