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Preparation method and finished product of whole fruit juice

A technology of fruit juice and preparation method, which is applied in the field of whole fruit juice preparation method and its finished products, which can solve the problem of less finished products and achieve the effect of increasing yield and improving nutritional content

Active Publication Date: 2021-01-26
ABUNDANT SEEDLING BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the method of extracting juice from pulp only has very few finished products, which needs to be improved.

Method used

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  • Preparation method and finished product of whole fruit juice
  • Preparation method and finished product of whole fruit juice
  • Preparation method and finished product of whole fruit juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] refer to figure 1 , the preparation method of whole fruit juice of the present invention and the embodiment 1 of its finished product, take lemon as raw material, and comprise a squeezing step, a step of making fermented liquid, and a step of allocating whole fruit juice.

[0029] In the extracting step, 100 kg of lemons are first prepared, and then the lemons are squeezed to squeeze out 30 kg of juice, and a total of 70 kg of squeezed residue including peel and pulp is collected. Measure the contents of gallic acid and hesperidin in the fruit juice, and record them in Table 1.

[0030] Put the remnant into a fermentation vat and add lactic acid bacteria at a concentration of 9×10 3 cfu / ml liquid 56L (taken from Fengmiao Biotechnology Co., Ltd., model is FHLM1404, strain: Lactobacillus plantarum subsp. The fermentation vat was sealed and left to stand for 21 days to carry out the fermentation process. After the fermentation is completed, a filtration process is carrie...

Embodiment 2

[0035] The preparation method of Example 2 is similar to that of Example 1, except that in the step of preparing the whole fruit juice, 100 parts by weight of fruit juice liquid and 100 parts by weight of fermented liquid are mixed.

Embodiment 3

[0037] The preparation method of Example 3 is similar to that of Example 1, except that in the step of preparing the whole fruit juice, 200 parts by weight of fruit juice liquid and 100 parts by weight of fermented liquid are mixed.

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Abstract

A method for preparing whole fruit juice and its finished product are suitable for making fruit juice of plants, and the method includes a step of extracting, a step of making fermented liquid, and a step of blending whole fruit juice. The extracting step is to extract the fruit into fruit juice and residue. The step of making fermented liquid is to carry out anaerobic fermentation on the pressed residue, and then remove solid components to obtain fermented liquid. The step of blending the whole fruit juice is to mix the juice liquid with the fermented liquid to obtain the whole fruit juice. In addition to improving the yield of fruit juice, the present invention can also increase the efficiency of obtaining nutrients from fruit because the nutrients in the squeezed residue are released through fermentation.

Description

technical field [0001] The invention relates to a method for preparing whole fruit juice and its finished product, in particular to a method for making fruit juice into whole fruit juice and the finished product made by the method. Background technique [0002] Rutaceae plants, especially citrus plants, have sweet and sour fruit juices. Therefore, in addition to being eaten directly, they are often squeezed into juices for drinking. The traditional way of squeezing is to send the whole fruit to a press for squeezing. The pulp is covered by the peel. Therefore, during the squeezing process, if the juice is squeezed too much, the bitter ingredients in the peel will be squeezed out too much, resulting in a bad taste of the juice. [0003] In order to improve the problem that the bitter ingredients of the fruit peel are excessively mixed in the fruit juice during the pressing process, resulting in poor taste, the patent No. M397224 of Taiwan, China provides a peel acupuncture ma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38
Inventor 刘宗翰徐嘉泽
Owner ABUNDANT SEEDLING BIOTECH
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