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Concentrated pear juice and preparation method thereof

A technology of concentrated pear juice and fruit juice, which is applied in the field of concentrated pear juice and its preparation, can solve the problems of pear juice soup taking a long time, unwillingness to make, and dislike to use, etc., to achieve excellent cough-relieving effect, broaden the market, and increase sales Effect

Inactive Publication Date: 2016-11-23
臧英迪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the peel of pear juice is hard, and the pulp has a strong graininess, so many people don't like to use it.
And because it takes a long time to cook pear juice soup in life, people are generally unwilling to make it.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0026] The invention provides a kind of preparation method of concentrated pear juice, comprises the steps:

[0027] Step 1, pulverize the pear pulp and pericarp, then add carbohydrates accounting for 10-25% by weight of the pear pulp to form a mixture, then adjust the Brix value of the mixture to 10-25°Bx, and then add the mixture to the mixture adding pectinase accounting for 0.03-0.05% by weight of the mixture, and treating at a temperature of 40-45° C. for 20-40 minutes to obtain a primary fermented fruit juice liquid;

[0028] Step 2. First, add rock sugar accounting for 5-10% of its weight, table salt accounting for 0.01-0.03% of its weight, mugwort liquid accounting for 2-3% of its weight and Ginger liquid with a weight of 0.5-1%, then boil the fermented juice liquid obtained in step 1 with a high fire, and then use a low fire to seal and boil under stirring conditions for 3-4 hours to obtain a primary boiled juice liquid, wherein the The mugwort liquid is the liquid o...

Embodiment 1

[0040] A preparation method of concentrated pear juice, comprising the steps of:

[0041] Step 1, pulverizing the pear pulp and pericarp into particles below 10 mesh, then adding carbohydrates accounting for 10 wt% of the pear pulp weight to form a mixture, using natural fructose to adjust the Brix value of the mixture to 10°Bx, Then add pectinase accounting for 0.03wt% of the mixture weight in the mixture, and ferment at a temperature of 40° C. for 20 minutes to obtain a primary fermented fruit juice liquid; the carbohydrate is selected from natural fructose, fruit juice concentrate, glucose or sucrose.

[0042] Step 2, first adding 5% of its weight rock sugar, 0.03% of its weight of salt, 3% of its weight of mugwort liquid and 1% of its weight of ginger liquid to the primary fermented fruit juice liquid obtained in step 1 , and then boil the fermented fruit juice liquid obtained in step 1 with a high fire, and then use a small fire to seal and boil it under stirring conditi...

Embodiment 2

[0047] A preparation method of concentrated pear juice, comprising the steps of:

[0048] Step 1, crushing snowflake pear pulp and pericarp into particles below 10 mesh, then adding carbohydrates accounting for 25 wt% of the pear pulp weight to form a mixture, using natural fructose to adjust the Brix value of the mixture to 25°Bx, Then add pectinase accounting for 0.05wt% of the mixture weight in the mixture, and ferment at a temperature of 45° C. for 40 minutes to obtain the primary fermented fruit juice liquid; the carbohydrates are selected from natural fructose, fruit juice concentrate, glucose or sucrose.

[0049] Step 2, at first adding 10% of its weight rock sugar, 0.01% of its weight of salt, 2% of its weight of mugwort liquid and 0.5% of its weight of ginger liquid to the primary fermented fruit juice liquid obtained in step 1 , and then boil the fermented fruit juice liquid obtained in step 1 with a high fire, and then use a small fire to seal and boil it under sti...

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PUM

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Abstract

The invention discloses a method for preparing concentrated pear juice. The method comprises the following steps: 1, crushing pear flesh and peel, adding a carbohydrate to form a mixture, regulating the brix value of the mixture to be 10 to 25 degrees Bx, then adding pectinases, performing fermentation to obtain primary fermented juice; 2, adding rock candies, salt, mugwort liquid and ginger liquid into the primary fermented juice, boiling the fermented juice over high heat, and then cooking over low heat to obtain primary cooked juice; 3, adding yeast into the primary cooked juice, and performing treatment to obtain secondary fermented juice; 4, crushing fennel, boiling the fennel and the secondary fermented juice over high heat under a sealing condition, regulating the brix value to be 3 to 5 degrees Bx, and cooking over low heat to obtain secondary cooked juice; 5, instantaneously sterilizing and filling the secondary cooked juice to obtain pear juice. The invention also discloses the concentrated pear juice.

Description

technical field [0001] The invention relates to a concentrated pear juice and a preparation method thereof. Background technique [0002] Pear (Pear), the name of the fruit, is a plant of the genus Pyrus in the family Rosaceae, a perennial deciduous tree fruit tree, with oval leaves and white flowers. Generally, the color of pears is golden or warm yellow on the outer skin, and the inner flesh is bright white, fresh and tender. Juicy, sweet taste, slightly sour core, cool and sexy. Pears are distributed in North China, Northeast China, Northwest China and the provinces along the Yangtze River Basin. Harvest when the fruit is ripe between July and September, and can be used fresh or sliced ​​and dried. Boiling water with rock sugar can treat cough. However, the peel of pear juice is hard, and the pulp has a strong grainy feel, so many people don't like to use it. And because it takes a long time to cook pear juice soup in life, generally people are unwilling to make it. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L33/00
CPCA23L2/382A23L2/52A23L2/60A23V2002/00A23V2200/314
Inventor 臧英迪
Owner 臧英迪
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