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Method of treating fruit and vegetable juice by means of ultrahigh magnetic and ultrahigh pressure technology

An ultra-high-voltage technology and ultra-high magnetic technology, applied in the field of fruit and vegetable juice processing, can solve irreversible changes, functional damage, damage and other problems, and achieve the effect of improving taste and retaining color

Inactive Publication Date: 2017-06-09
郭学斌 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, ultra-high pressure treatment will also damage the enzyme system and genetic material DNA molecules in bacterial cells, leading to the disorder of its genetic and metabolic functions, thereby affecting the original physiological activities of microorganisms, and even destroying or irreversible changes in the original functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1 Treatment of fruit juice with ultra-high magnetic and ultra-high pressure technology

[0018] The steps are as follows: take freshly squeezed orange juice, and perform ultra-high magnetic treatment: place it in a 7600GS (Gauss) ultra-high magnetic device, and process it for 5 minutes; after ultra-high magnetic treatment, perform secondary filtration: first level: use mineralization balls (particle size 7mm) filtration; second stage: filter with tourmaline ((particle size 5mm) (the specific method of filtration is: pass the fruit and vegetable juice through a filter device equipped with mineralization balls or tourmaline); two After stage filtration, perform ultra-high pressure treatment: place in a high-pressure device, apply a pressure of 500 MPa, and keep it for 60 minutes.

Embodiment 2

[0019] Example 2 Treatment of fruit juice with ultra-high magnetic and ultra-high pressure technology

[0020] The steps are as follows: take freshly squeezed strawberry juice, and perform ultra-high magnetic treatment: place it in a 7600GS (Gauss) ultra-high magnetic device, and process it for 6 minutes; after ultra-high magnetic treatment, perform secondary filtration: first level: use mineralization balls (particle size is 7mm) filtration; second stage: filter with tourmaline ((particle size is 5mm); after secondary filtration, carry out ultra-high pressure treatment: place in a high-pressure device, apply a pressure of 600MPa, and keep it for 50 minutes .

Embodiment 3

[0021] Example 3 Treatment of fruit juice with ultra-high magnetic and ultra-high pressure technology

[0022] The steps are as follows: Take freshly squeezed kiwi fruit juice and perform ultra-high magnetic treatment: place it in a 7600GS (Gauss) ultra-high magnetic device and process for 3 minutes; after ultra-high magnetic treatment, perform secondary filtration: first level: use mineralization balls (particle size 7mm) filtration; second stage: filter with tourmaline ((particle size 5mm); after secondary filtration, perform ultra-high pressure treatment: place in a high-pressure device, apply a pressure of 400MPa, and keep it for 120 minutes .

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Abstract

The invention discloses a method for processing fruit and vegetable juices using ultra-high magnetic and ultra-high pressure technology, which includes the following steps: take fresh fruit and vegetable juices and perform ultra-high magnetic treatment: place in a 7600GS (Gauss) ultra-high magnetic device, and process for 3~ 6 minutes; after ultra-high magnetic treatment, perform secondary filtration: first stage: filter with mineralized balls; second stage: filter with tourmaline; after secondary filtration, perform ultra-high pressure treatment: place in a high-pressure device, Apply a pressure of 400-800MPa and keep it for 30-120 minutes. The method of processing fruit and vegetable juices of the present invention using ultra-high magnetic and ultra-high pressure technology can play a role in sterilization, and at the same time, it can retain the color, VC content, etc. of fruit and vegetable juices, and can improve the taste, aroma, flavor and nutritional value of fruit and vegetable juices and other qualities.

Description

technical field [0001] The invention relates to a method for processing fruit and vegetable juices using ultra-high magnetic and ultra-high pressure technologies, and belongs to the technical field of processing fruit and vegetable juices. Background technique [0002] Fruit and vegetable juice refers to the fruit and vegetable juice obtained from fresh or refrigerated fruits and vegetables (and some dried fruits) as raw materials, after cleaning and selection, and using physical methods such as pressing, extraction, and centrifugation. Fruit and vegetable juices can supply a large amount of vitamins, minerals and enzymes to the human body, help maintain the pH value of the body, and also help to remove carcinogens in the body. Many vegetables, such as cucumbers and carrots, have anti-aging properties that help improve skin, hair, and nails. Fresh fruit juice can also suppress appetite, help curb disease, reduce obesity, reduce the incidence of cancer, leukemia, arthritis, ...

Claims

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Application Information

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IPC IPC(8): A23L2/42A23L5/30
CPCA23L2/42A23V2002/00
Inventor 郭学斌李歧峰
Owner 郭学斌
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