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Method for improving stability of fruit juice beverage

A technology for stabilizing fruit juice, which is applied in the field of food processing, can solve problems such as poor fruit juice stability, influence on juice storage stability, turbidity and precipitation, etc., to achieve enhanced juice stability, good juice stability, and simple operation Effect

Inactive Publication Date: 2016-09-28
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after a short period of time after being squeezed, many fruits appear turbidity, sedimentation or even stratification, and the quality is greatly reduced.
The storage stability of fruit juice is the key to the quality of fruit juice, and it also limits the diversity of sources of fruit juice varieties
Pectin is a natural food additive. It is widely used as a gelling agent, thickener, and stabilizer in food. However, because many fruits are rich in pectin, the effect of adding pectin on the stability of fruit juice is not good. The fluidity of adding too much juice is poor, and the stability of adding too little juice cannot meet the requirements, and it is difficult to achieve the desired effect

Method used

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  • Method for improving stability of fruit juice beverage
  • Method for improving stability of fruit juice beverage
  • Method for improving stability of fruit juice beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0026] The purpose of the present invention is to provide a method for improving the stability of fruit juice beverages, the steps include:

[0027] 1) Take 800 portions of fresh apples by weight, wash, peel, and cut into 4cm squares;

[0028] 2) Preparation of soaking liquid

[0029] According to weight parts, lactic acid bacteria: 5 parts, yeast: 3 parts, citric acid: 3 parts, sodium nitrite: 2 parts, and sodium sorbate: 3 parts are prepared into a soaking solution with a concentration of 5%;

[0030] 3) Soak the fruit pieces cut in step 1 in the soaking solution prepared in step 2 for 10 minutes;

[0031] 4) After soaking, remove and drain the fruit pieces;

[0032] 5) Prepare fumigation liquid

[0033] Dehydrogenate sodium by weight: 3 parts, ammonium diacetate: 2 parts, potassium sorbate: 4 parts, ethanol: 1 part, acetic acid bacteria: 5 parts to prepare a fumigation liquid with a concentration of 0.5%;

[0034] 6) Put the drained fruit pieces in step 4 on the steam curtain, and the s...

Embodiment 2

[0048] The purpose of the present invention is to provide a method for improving the stability of fruit juice beverages, the steps include:

[0049] 1) Take 1000 parts by weight of fresh blueberries, wash, peel, and cut into 5cm cubes;

[0050] 2) Preparation of soaking liquid

[0051] According to weight parts, lactic acid bacteria: 8 parts, yeast: 4 parts, citric acid: 4 parts, sodium nitrite: 3 parts, and sodium sorbate: 5 parts are prepared into a soaking solution with a concentration of 5% to 8%;

[0052] 3) Soak the fruit pieces cut in step 1 in the soaking solution prepared in step 2 for 13 minutes;

[0053] 4) After soaking, remove and drain the fruit pieces;

[0054] 5) Prepare fumigation liquid

[0055] According to weight parts, prepare sodium dehydrogenate: 4 parts, ammonium diacetate: 3 parts, potassium sorbate: 6 parts, ethanol: 3 parts, and acetic acid bacteria: 8 parts to form a fumigation liquid with a concentration of 0.9%;

[0056] 6) Put the drained fruit pieces in step...

Embodiment 3

[0070] The purpose of the present invention is to provide a method for improving the stability of fruit juice beverages, the steps include:

[0071] 1) Take 800 parts by weight of fresh pears, wash, peel, and cut into 4cm squares;

[0072] 2) Preparation of soaking liquid

[0073] According to weight parts, lactic acid bacteria: 5 parts, yeast: 3 parts, citric acid: 3 parts, sodium nitrite: 2 parts, and sodium sorbate: 3 parts are prepared into a soaking solution with a concentration of 5%;

[0074] 3) Soak the fruit pieces cut in step 1 in the soaking solution prepared in step 2 for 10 minutes;

[0075] 4) After soaking, remove and drain the fruit pieces;

[0076] 5) Prepare fumigation liquid

[0077] Dehydrogenate sodium by weight: 3 parts, ammonium diacetate: 2 parts, potassium sorbate: 4 parts, ethanol: 1 part, acetic acid bacteria: 5 parts to prepare a fumigation liquid with a concentration of 0.5%;

[0078] 6) Put the drained fruit pieces in step 4 on the steam curtain, and the steam...

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Abstract

The invention provides a method for improving the stability of a fruit juice beverage. The method comprises the following steps: (1) cutting fruits into fruit dices; (2) preparing soaking fluid: compounding the following components in parts by weight of 5-8 parts of lactic acid bacteria, 3-4 parts of microzyme, 3-4 parts of citric acid, 2-3 parts of sodium nitrite and 3-5 parts of sodium sorbate into the soaking fluid of which the concentration is 5-8%; (3) soaking the fruit diecs; (4) performing fumigation and steaming; (5) performing cold storage; (6) squeezing juice; (7) adding a stabilizing agent; (8) performing sterilization; and (9) performing cold storage. The method disclosed by the invention has a notable effect of improving the stability of the fruit juice; the stabilizing agent is added, so that under the premise that the fluidity is not influenced, the stability of the fruit juice is greatly improved, and the stability of the fruit juice within the storage period is good; besides, the method is wide in applicability, low in cost, simple to operate and easy to control; the nutrient substances of the fruit juice after the treatment of improving the stability of the fruit juice do not have any significant changes.

Description

Technical field [0001] The invention relates to the food processing industry, in particular to a method for the stability of fruit juice beverages. Background technique [0002] With the improvement of people's living standards, fruit juices rich in many nutrients are widely welcomed by people. However, many fruits have turbidity, sedimentation and even stratification after being placed for a short time after squeezing the juice, and the quality is greatly reduced. The storage stability of fruit juice is the key to the quality of fruit juice, and it also limits the diversity of fruit juice varieties. Pectin is a natural food additive. It is widely used as a gelling agent, thickener and stabilizer in food. However, because many fruits themselves are rich in pectin, the effect of adding pectin on the stability of juice is not good. If too much juice is added, the fluidity is poor, and if too little juice is added, the stability of the juice cannot meet the requirements, and it is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/62A23L2/84
CPCA23L2/02A23L2/62A23L2/84A23V2002/00A23V2200/20
Inventor 张洁王志东林琼解新方
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI