Method for manufacturing aronia fruit juice not from concentrate
A production method and non-concentrated technology, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients containing natural extracts, etc. It can solve the problems of sour taste of raw fruits, which are not easy for consumers to accept, and cannot satisfy the public. , to achieve the effect of reducing the loss of nutrients and flavor substances, maintaining flavor and aroma, and enriching nutrients
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Embodiment 1
[0032] A preparation method of non-concentrated and reduced fruit juice of old berry, comprising the steps of:
[0033] 1. Selection and cleaning: Select 10kg of berry with round and plump fruit shape, no pest and mechanical damage, soak the selected berry in fruit and vegetable detergent for 20 minutes, and rinse it with clean water.
[0034] 2. Pulp breaking and enzymatic hydrolysis: put the cleaned berry into a pulp breaker to break the pulp; after breaking the pulp, add 100g pectinase, 100g cellulase and 50g hemicellulase, bathe in 50°C water for 1.5h, every Stir once every 0.5h.
[0035] 3. Centrifugal separation: Use a centrifuge to separate the juice after enzymolysis from the skin residue.
[0036] 4. Homogenization and extraction: Mix 3 kg of citric acid aqueous solution with a pH of 4 and skin dregs, and use a homogenizer at 50° C. for 5 minutes to extract polyphenols in skin dregs.
[0037] 5. Mixing: Use a centrifuge to separate the skin residue from the polyphen...
Embodiment 2
[0049] A preparation method of non-concentrated and reduced fruit juice of old berry, comprising the steps of:
[0050]1. Selection and cleaning: Select 50kg of berry with round and plump fruit shape, no pest and mechanical damage, soak the selected berry in fruit and vegetable detergent for 20 minutes, and rinse it with clean water.
[0051] 2. Pulp breaking and enzymatic hydrolysis: put the cleaned berry into a pulp breaker to break the pulp; after breaking the pulp, add 500g pectinase, 500g cellulase and 250g hemicellulase, bathe in 50°C for 2 hours, Stir once for 0.5h.
[0052] 3. Centrifugal separation: Use a centrifuge to separate the juice after enzymolysis from the skin residue.
[0053] 4. Homogenization and extraction: Mix 15 kg of citric acid aqueous solution with a pH of 4 and skin dregs, and use a homogenizer at 50° C. for 5 minutes to extract polyphenols in skin dregs.
[0054] 5. Mixing: Use a centrifuge to separate the skin residue from the polyphenol extract...
Embodiment 3
[0066] A preparation method of non-concentrated and reduced fruit juice of old berry, comprising the steps of:
[0067] 1. Selection and cleaning: Select 100kg of berry with round and plump fruit shape, no pest and mechanical damage, soak the selected berry in fruit and vegetable detergent for 20 minutes, and rinse it with clean water.
[0068] 2. Pulp breaking and enzymatic hydrolysis: put the cleaned berry into a pulper to break the pulp; after breaking the pulp, add 1000g pectinase, 1000g cellulase and 500g hemicellulase, bathe in 50°C water for 2h, every Stir once for 0.5h.
[0069] 3. Centrifugal separation: Use a centrifuge to separate the juice after enzymolysis from the skin residue.
[0070] 4. Homogenization and extraction: Mix 30 kg of citric acid aqueous solution with a pH of 4 and skin dregs, and use a homogenizer at 50° C. for 5 minutes to extract polyphenols in skin dregs.
[0071] 5. Mixing: Use a centrifuge to separate the skin residue from the polyphenol ex...
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