Method for preparing original-taste sagittaria sagittifolia linm juice through double enzymolysis
A double enzymatic hydrolysis and original flavor technology, applied in the field of food processing, can solve the problems of starch precipitation, arrowroot browning, and easy layering, etc., and achieve the effect of soft taste, flavor and nutritional components, and reliable method
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example 1
[0032] Wash fresh Sagittarius raw materials, peel them, and cut them into small pieces of 0.5-1.0cm. Take 40kg of pretreated sagittarius pulp and add 1g of sagittarius pulp to 5mL of boiled pure water, pre-boil for 5-6min, pass the pre-boiled water through a 300-mesh nylon mesh sieve, and reserve the pre-boiled water filtrate for later seasoning. Take the precooked sagittarius pulp, add 1mL of pure water for every 1g of the precooked sagittarius pulp, and make a slurry to obtain the sagittarius puree. Use citric acid and sodium citrate to formulate buffer solution A with a pH of 6, and mix the buffer solution A with the arrowroot puree at a volume ratio of 1:4 to obtain a mixed solution A. After the center of sagittarius pulp reaches 80°C, add α-amylase at a ratio of 100 U per gram of sagittarius pulp (calculated according to the mass of the pretreated sagittarius pulp), and liquefy at 80°C for 30 minutes to obtain a mixed solution B; 1. Sodium citrate is made into the buffer...
example 2
[0035] Wash fresh Sagittarius raw materials, peel them, and cut them into small pieces of 0.5-1.0cm. Take 50kg of pretreated sagittarius pulp, add 1g of sagittarius pulp to 8mL boiled pure water, pre-boil for 8-10min, pass the pre-boiled water through a 300-mesh nylon mesh sieve, reserve the pre-boiled water filtrate for later seasoning, take the pre-boiled water Arrowhead apple pulp that has been processed, according to every 1g of precooked arrowroot pulp, add 4mL pure water for beating to obtain the original pulp of arrowroot. Use citric acid and sodium citrate to formulate buffer solution A with a pH of 6, and mix the buffer solution A with the arrowroot puree at a volume ratio of 1:4 to obtain a mixed solution A. After the center of sagittarius pulp reached 90°C, add α-amylase at a ratio of 120 U per gram of sagittarius pulp (calculated according to the mass of the pretreated sagittarius pulp), and liquefy at 90°C for 15 minutes to obtain a mixture B; 1. Sodium citrate i...
example 3
[0038] Wash fresh Sagittarius raw materials, peel them, and cut them into small pieces of 0.5-1.0cm. Take 50kg of pretreated sagittarius pulp and add 1g of sagittarius pulp to 4mL of boiled pure water, preboil for 5-6 minutes, pass the preboiled water through a 300-mesh nylon mesh sieve, and reserve the preboiled water filtrate for later seasoning, take the preboiled water According to the precooked sagittarius pulp, add 1mL of pure water for every 1g of precooked sagittarius pulp to obtain sagittarius puree. Use citric acid and sodium citrate to formulate buffer solution A with a pH of 6, and mix the buffer solution A with the arrowroot puree at a volume ratio of 1:4 to obtain a mixed solution A. After the center of sagittarius puree reaches 60°C, add α-amylase at a ratio of 80 U per gram of sagittarius pulp (calculated according to the mass of pretreated sagittarius pulp), and liquefy at 60°C for 90 minutes to obtain a mixture B; 1. Sodium citrate is made into the buffer so...
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