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Concentrated purple cabbage clear juice preparation method

A purple cabbage and clear juice technology, which is applied in the direction of food science, etc., can solve the problems of anthocyanins reducing the utilization rate of active ingredients, eating season restrictions, purple cabbage is difficult to store, etc., to improve the utilization rate of raw materials, increase the juice yield, prevent Effects of enzymatic browning

Inactive Publication Date: 2016-06-15
SHANDONG LULING FRUIT JUICE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, purple cabbage is difficult to store, perishes easily, and its consumption is limited by seasons. The development of red laver clear juice beverage products is suitable for people's consumption needs that focus on green nutrition and health.
Currently, purple cabbage red pigment is sold on the market. The main technical solution is that purple cabbage is extracted, purified, concentrated, and dried, and the utilization rate of active ingredients is reduced by purely using anthocyanins.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0025] 1. Crushing of raw materials:

[0026] 1-1. When crushing purple cabbage, softened water above 50°C should be added. Water and purple cabbage should be added in a ratio of 0.5:1, and the crushed particle size should be controlled at 2-5 mm;

[0027] 2-2. Add citric acid according to the ratio of 0.1% of purple cabbage puree while crushing the raw materials. The citric acid is diluted into an aqueous solution before adding, and directly added to the fruit pulp while crushing the raw materials through a metering pump;

[0028] 3. Purple cabbage pulp treatment: heat the purple cabbage pulp to above 85°C, keep it warm in the storage tank for 10 minutes, lower the temperature to 50°C, add 0.08% of the mass of purple cabbage pulp to act with fruit pulp enzyme for 30 minutes.

[0029] 4. Squeeze: Squeeze the purple cabbage pulp through a press to obtain a squeezed juice and purple cabbage residue. Add hot water extraction with a pH of 4.0 and a temperature of 70°C to the purpl...

Embodiment 2

[0051] 1. Crushing of raw materials:

[0052] 1-1. When crushing purple cabbage, demineralized water above 50°C should be added. Water and potato pulp should be added in a ratio of 0.5:1, and the crushed particle size should be controlled at 2-5 mm;

[0053] 2-2. Add citric acid according to the ratio of 0.15% of purple cabbage puree while crushing the raw materials. The citric acid is diluted into an aqueous solution before adding, and directly added to the fruit pulp while crushing the raw materials through a metering pump;

[0054] 3. Purple cabbage pulp treatment: heat the purple cabbage pulp to 90°C, keep it warm in the storage tank for 5 minutes, lower the temperature to 50°C, add 0.05% of the mass of the pulp to act with the enzyme for 40 minutes.

[0055] 4. Squeeze: Squeeze the purple cabbage pulp through a press to obtain a squeezed juice and purple cabbage residue. Add 1:2 hot water at 50°C to extract the purple cabbage residue for 30 minutes, and then squeeze the s...

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Abstract

The present invention provides a concentrated purple cabbage clear juice product and a preparation method thereof. Water is added into purple cabbages and the purple cabbages are broken into a purple cabbage pulp, the purple cabbage pulp is heated, the heated purple cabbage pulp is subjected to enzymatic hydrolysis, the enzyme hydrolyzed pulp is squeezed, the purple cabbage squeezed liquid is subjected to enzymatic hydrolysis, the enzyme hydrolyzed purple cabbage pulp is filtered, and the filtered purple cabbage pulp is concentrated to obtain a concentrated purple cabbage clear juice finished product. The concentrated purple cabbage clear juice product is characterized in that citric acids are added to conduct color protection in the breaking, a purple cabbage heating passivation enzyme and a fruit pulp enzyme are added to improve the juice yield rate, and at the same time the preparation method facilitates anthocyanin extraction to obtain the purple cabbage clear juice high in anthocyanin content.

Description

technical field [0001] The invention relates to a concentrated purple cabbage clear juice and a preparation method thereof, in particular to a preparation method of the concentrated purple cabbage clear juice which is heated through pulp and extracted with pigment, and belongs to the technical field of deep processing of fruits and vegetables. Background technique [0002] Purple cabbage, also known as purple cabbage, has purple leaves and rich nutrition. It contains a lot of mineral elements, vitamin C, V and more vitamin E and B family, and is rich in anthocyanins. It is low in fat and energy. It has the effects of weight loss, anti-itching, anti-oxidation and anti-aging. But purple cabbage is difficult to store, easy to rot, edible is restricted by seasons, and the development of red laver clear juice drink product is suitable for people's consumption demand of emphasizing green nutrition and health. Currently, purple cabbage red pigment is sold on the market. The main t...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/72
CPCA23L2/382A23L2/72
Inventor 冷传祝宋新飞姜南于英任美丽李书蕊
Owner SHANDONG LULING FRUIT JUICE CO LTD
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