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Method for concentrating natural vitamin C of rosa roxburghii

A technology for natural vitamins and prickly pears, which is applied in the fields of concentration technology, astringency removal, crushing and pressing, can solve the problems of difficulty in promotion and destruction of vitamin C in prickly pear fruits, and achieve the effects of avoiding damage and inhibiting browning.

Inactive Publication Date: 2016-10-26
贵州宝寿生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The above technical solutions still have the following disadvantages: CN201510029198.0 adopts normal temperature crushing, open-type juicing, high-temperature sterilization, and high-temperature concentration, which will seriously damage the vitamin C in Rosa roxburghii fruit
CN201510052759.9 is a fruit juice production process, which uses additives (such as adenosine) that are not allowed by regulations, which is difficult to promote in practice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: process with freezing prickly pear fruit

[0038] 1. Process route: Frozen prickly pear fruit --- low-temperature cleaning --- low-temperature oxygen-isolated crushing and juicing --- vacuum tank removal of tannin --- microfiltration --- reverse osmosis membrane concentration --- sealed and refrigerated.

[0039] 2. Process description:

[0040] ① Low-temperature cleaning: Take out the frozen prickly pear fruit from the -18 degree freezer and put it into a 2-stage cleaning tank. Remove sand, stones, floating leaves and rotten fruit while thawing to obtain clean thorn pear fruit with a temperature of 0-15 degrees. The purpose of the 2-stage cleaning is that the first stage of water is for initial washing and needs to be discharged; the second stage of water is for fine washing, which needs to be filtered and circulated to control the temperature of the center of the prickly pear fruit.

[0041] Low-temperature oxygen-isolated crushing and juicing: Install...

Embodiment 2

[0045] Embodiment 2: process with fresh Rosa roxburghii

[0046] 1. Process route: fresh prickly pear fruit --- low-temperature cleaning --- low-temperature oxygen-isolated crushing and juicing --- microfiltration for removing tannins --- reverse osmosis membrane concentration --- sealed and refrigerated.

[0047] 2. Process description:

[0048] ① Low-temperature cleaning: Put fresh prickly pear fruit into the 2-stage cleaning tank. Remove sand, stones, floating leaves, and rotten fruit to obtain clean prickly pear fruit with a temperature of 15-20 degrees. The purpose of the 2-stage cleaning is that the first stage of water is for initial washing and needs to be discharged; the second stage of water is for fine washing, which needs to be filtered and circulated to control the temperature of the center of the prickly pear fruit.

[0049] Low-temperature oxygen-isolated crushing and juicing: Install the paddle-type beater above the feed inlet of the press, and the whole is s...

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PUM

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Abstract

The invention discloses a method for concentrating natural vitamin C of rosa roxburghii. The method comprises the following steps of sequentially performing a low-temperature oxygen-separation breaking and squeezing step, a tannin-removing step with a vacuum tank, a low-temperature oxygen-separation micro-filtering step and a reverse osmosis membrane concentration step. A low-temperature oxygen-separation breaking and squeezing technique, and a low-temperature oxygen-separation membrane concentration technique are adopted, so that concentrated juice with high content of natural vitamin C is obtained, and the technical problem ( the rosa roxburghii is subjected to a browning reaction and clarification ) that a conventional rosa roxburghii processing technique is in a bottleneck state is solved by restraining the fruit juice from generating a browning reaction by low temperature and oxygen separation, and clarifying the fruit juice by micro-filtration. In an entire production process, foreign chemicals (pollution-free )are not added, steam is not needed, the electricity consumption is also low, and drained waste water generated by washing fruits, and rosa roxburghii dry residues can be cycled in a green and ecological manner. The method disclosed by the invention belongs to an environmentally-friendly energy-saving technique, and is particularly suitable for being used in Guizhou regions with good ecology and low air temperature.

Description

technical field [0001] The invention relates to a method for concentrating the natural vitamin C of Rosa roxburghii, in particular to crushing and squeezing, removing astringency and concentrating. Background technique [0002] Rosa roxburghii is very rich in vitamin C (Guizhou Qianxi roxburghii, content 2.96%), which is 46 times that of kiwi fruit and 86 times that of oranges. Its value is mainly natural vitamin C, but it is easily destroyed in the following two situations: excessive heating, and enzymatic hydrolysis in an aerobic environment after the fruit is broken. [0003] Prickly pears also contain high levels of tannins (Qianxi thorny pears in Guizhou, with a content of 1.12%), which is 22 times that of grapes (known for their high tannin content). Although tannin has anti-oxidation effect, it has a strong bitter taste when the content is too high, which seriously affects the flavor of Rosa roxburghii food, which is also the main bottleneck for the high nutritional ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/08A23L5/20A23L33/00
CPCA23L2/02A23L2/085A23L2/087A23V2002/00A23V2200/30A23V2250/708A23V2300/40A23V2300/34
Inventor 董刚林增镇
Owner 贵州宝寿生物科技有限公司
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