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Method for producing deacidified lemon juice sugar

A production method and technology of lemon juice, which is applied in the field of food processing, can solve problems such as unfavorable human health, and achieve the effects of increasing juice yield, good debittering effect, and thorough deacidification

Inactive Publication Date: 2017-03-01
肥西久盛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Lemon is one of the most medicinal fruits in the world, it is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, orange peel Glycosides, naringin, coumarin, high potassium and low sodium, etc. are very beneficial to the human body. They are important natural spices and food and beverage raw materials, and are widely used in food and daily chemical products. Fresh Lemon juice drinks are fresh and refreshing, and rich in vitamins. They are often used to make drinks, or added to other foods, such as candies. Because lemons contain more citric acid, the lemon juice has a strong sour taste, and few people can drink it. Accept that when lemon juice is used as candy, a lot of sugar needs to be added to neutralize its sour taste, but eating a lot of sugar is obviously not good for human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1, selected fresh, no scars, no rotten Eurek lemons, after peeling and seed removal, twisted into puree to obtain lemon puree;

[0011] Inoculate the serine protease into the lemon puree, the dosage (by volume) is lemon puree:serine protease=100:1, then enzymolyze at 15° C. for 33 hours, and use the enzymolyzate to make lemon juice sugar.

[0012] Wherein, the serine protease is alkaline serine protease.

[0013] Among them, the serine protease is a psychrophilic serine protease.

[0014] The unenzymolyzed lemon puree in Example 1 was squeezed to extract juice, the juice yield was 64.1%, and the glutathione content in the lemon juice was 8.33 μg / g detected by capillary electrophoresis;

[0015] The lemon puree after enzymolysis in Example 1 was squeezed to extract juice, and the juice yield was 78.8%, and the glutathione content in the lemon juice was detected by capillary electrophoresis to be 55.06 μg / g;

[0016] It can be seen that the juice yield of lem...

Embodiment 2

[0017] Embodiment 2, selected fresh, non-scarred, non-rotten Eurek lemons, after peeling and seed removal, twisted into puree to obtain lemon puree;

[0018] Inoculate the serine protease into the lemon puree, the dosage (by volume) is lemon puree:serine protease=100:1.03, then enzymolyze at 15° C. for 33 hours, and use the enzymolyzate to make lemon juice sugar.

[0019] Wherein, the serine protease is alkaline serine protease.

[0020] Among them, the serine protease is a psychrophilic serine protease.

[0021] The unenzymolyzed lemon puree in Example 2 was squeezed to extract juice, the juice yield was 64.1%, and the glutathione content in the lemon juice was 8.33 μg / g detected by capillary electrophoresis;

[0022] The lemon puree after enzymolysis in Example 2 was squeezed to extract juice, and the juice yield was 78.5%, and the glutathione content in the lemon juice was detected by capillary electrophoresis to be 55.14 μg / g;

[0023] It can be seen that the juice yield...

Embodiment 3

[0024] Embodiment 3, selected fresh, non-scarred, non-rotten Beijing lemons, after peeling and removing seeds, twisted into puree to obtain lemon puree;

[0025] Serine protease was inoculated into lemon puree, the dosage (by volume) was lemon puree:serine protease=100:1.06, and enzymolysis was carried out at 16° C. for 34 hours, and the enzymolysis solution was used to make lemon juice sugar.

[0026] Wherein, the serine protease is alkaline serine protease.

[0027] Among them, the serine protease is a psychrophilic serine protease.

[0028] The unenzymolyzed lemon puree in Example 3 was squeezed to extract juice, the juice yield was 64.1%, and the glutathione content in the lemon juice was 8.33 μg / g detected by capillary electrophoresis;

[0029] The lemon puree after enzymolysis in Example 3 was squeezed to extract juice, and the juice yield was 77.9%, and the glutathione content in the lemon juice was detected by capillary electrophoresis to be 55.02 μg / g;

[0030] It c...

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PUM

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Abstract

The invention relates to the technical field of food processing, and more specifically relates to a method for producing deacidified lemon juice sugar. The method comprises the following steps: rubbing the fresh lemon to a paste state, inoculating serine proteinase for enzymatic hydrolysis, and using an enzymatic hydrolysis solution for producing the lemon juice sugar. According to the invention, deacidification is complete, a lot of glutathione is generated during a deacidification process, and the original nutrients in the lemon juice are abundant.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing deacidified lemon juice candy. Background technique [0002] Lemon is one of the most medicinal fruits in the world, it is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, orange peel Glycosides, naringin, coumarin, high potassium and low sodium, etc. are very beneficial to the human body. They are important natural spices and food and beverage raw materials, and are widely used in food and daily chemical products. Fresh Lemon juice drinks are fresh and refreshing, and rich in vitamins. They are often used to make drinks, or added to other foods, such as candies. Because lemons contain more citric acid, the lemon juice has a strong sour taste, and few people can drink it. It is accepted that when lemon juice is used to make candies, a lot of sugar needs to be added to neutr...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/366A23V2002/00A23V2200/16A23V2200/30
Inventor 马瑞忠张晓玲
Owner 肥西久盛食品有限公司
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