A kind of preparation method of concentrated grape juice

A kind of technology of concentrated grape juice and production method, which is applied in the field of food processing, can solve the problems of low technical content of grape juice, unstable product quality, and destruction of nutritional value, etc., and achieve the goal of being easy to popularize and use, retaining nutrition and flavor, and suitable for long-term storage Effect

Active Publication Date: 2019-03-05
曲靖市麒麟区禽蛋副食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are also a large number of grape juice concentrates sold in the market, the production of these grape juices has shortcomings such as low technical content and unstable product quality. At the same time, various food additives are added during processing, and the inherent nutrition of grapes is seriously lost. , not only lost the original natural flavor but also destroyed its nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for preparing grape juice concentrate, specifically comprising the following steps:

[0018] ①Preparation of grape puree: first select grapes with uniform fruit size, plumpness, no rot, good maturity, sugar content of 7.8%, and acidity of 20°. The selected grapes are cleaned by bubbling with running water, and then Squeeze the juice from the cleaned grapes by means of screw pressing;

[0019] ②Primary filtration: filter the juice squeezed in step ① to remove impurities such as peels and seeds to obtain 160-mesh grape puree;

[0020] 3. primary sterilization: pasteurize the grape puree prepared in step 2., the pasteurization temperature is 80°C, and the sterilization time is 280s;

[0021] ④ cooling down, cooling the grape puree after sterilization in step ③ to normal temperature, and cooling to 30°C;

[0022] ⑤ Enzyme hydrolysis and clarification: add pectinase and amylase in sequence to the grape puree at 30°C, the amount of pectinase added is 5% of the mass...

Embodiment 2

[0028] A method for preparing grape juice concentrate, specifically comprising the following steps:

[0029] ①Preparation of grape puree: first select grapes with uniform fruit size, plumpness, no rot, good maturity, sugar content of 8.5%, and acidity of 22°. The selected grapes are cleaned by bubbling with running water, and then Squeeze the juice from the cleaned grapes by means of screw pressing;

[0030] ②Primary filtration: filter the juice squeezed in step ① to remove impurities such as peels and seeds to obtain 165-mesh grape puree;

[0031] 3. one-time sterilization: pasteurize the grape puree prepared in step 2., the temperature of the pasteurization is 89°C, and the sterilization time is 300s;

[0032] ④ cooling down, cooling the grape puree after sterilization in step ③ to room temperature, and cooling to 35°C;

[0033] ⑤ Enzyme hydrolysis and clarification: Add pectinase and amylase in sequence to the grape puree at 35°C, the amount of pectinase added is 6.5% of ...

Embodiment 3

[0039] A method for preparing grape juice concentrate, specifically comprising the following steps:

[0040] ①Preparation of grape puree: first select grapes with uniform size, plumpness, no rot, good maturity, sugar content of 10%, and acidity of 25°. The selected grapes are cleaned by bubbling with running water, and then Squeeze the juice from the cleaned grapes by means of screw pressing;

[0041] ②Primary filtration: filter the juice squeezed in step ① to remove impurities such as peels and seeds to obtain 170-mesh grape puree;

[0042] 3. one-time sterilization: pasteurize the grape puree prepared in step 2., the pasteurization temperature is 100°C, and the sterilization time is 350s;

[0043] ④ cooling down, cooling the grape puree after sterilization in step ③ to normal temperature, and cooling to 40°C;

[0044]⑤ Enzyme hydrolysis and clarification: add pectinase and amylase in sequence to the grape puree at 40°C, the amount of pectinase added is 6.8% of the mass of ...

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PUM

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Abstract

The invention discloses a preparation method of concentrated grape juice. The method comprises the steps of preparing grape primary pulp, performing primary filtering and primary sterilization, cooling for reducing the temperature, carrying out enzymatic hydrolysis and clarification, and performing secondary filtering, vacuum concentration, secondary sterilization and filling. The preparation process is simple, and no any chemical reagent and food additive are added in a preparation process, so that the nutrition and flavor of grapes are kept to the maximum extent, and the green and safe properties of the food are effectively ensured; and besides, the clear grape juice after enzymatic hydrolysis, clarification and filtering has a color value of more than 90%, a turbidity of less than 2NTU, a light transmittance of more than 96%, a sugar content of 3.5-4% and an acidity degree of 35-45%; the solid content of the concentrated grape juice after vacuum concentration is 40-60%; and the concentrated grape juice has fragrance and taste of grapes, has no peculiar smell, is clear and transparent, can be stored for a long time, has no sediments and suspended solids during storage, has strong product stability and can completely meet the taste requirement of mass consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing concentrated grape juice. Background technique [0002] Grape is one of the fruits with the largest planting area in the world, and its output also ranks in the forefront of the world's fruit output, playing an important role in the national economy and world trade. Grapes are planted in large areas in my country, mainly distributed in Xinjiang, Hebei, Shandong, Liaoning, Gansu, Henan, Ningxia, Yunnan, etc. Grapes have high nutritional value, in addition to being rich in sugar, acid and multivitamins , It also contains functional nutrients such as resveratrol, proanthocyanidins, and tannins. At present, about 80% of my country's grape production is used for wine making, 12% is used for fresh food, and 8% is used to make raisins. There are very few grape raw materials used to make grape juice. In addition to water, it contains sugars, var...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/385A23L2/72A23L2/84
CPCA23L2/02A23L2/04A23L2/385A23L2/72A23L2/84
Inventor 庄玉茸吕石林杨恒金
Owner 曲靖市麒麟区禽蛋副食品有限公司
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