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Apple juice and preparation method thereof

A technology of apple juice and vitamins, which is applied in the field of food processing, and can solve the problems of loss of nutrients, affecting taste, enzymatic change and browning of apples, etc.

Inactive Publication Date: 2017-06-13
丽水市知科科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional apple juice will cause apple enzymes and browning due to the heat reaction during apple processing, which will affect its taste and cause the loss of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] An apple juice comprising the following components by weight:

[0036] Apple Juice 35%

[0037] Vitamin C 0.25%

[0038] Vitamin B12 0.03%

[0039] Potato starch 5%

[0040] White sugar 7%

[0041] water balance.

[0042] A preparation method of apple juice, comprising the following steps:

[0043] A. Preparation of starch solution: the potato starch is prepared into a starch solution with a mass concentration of 6%, for subsequent use;

[0044] B, starch enzymolysis: add α-amylase to the prepared starch solution, and carry out enzymolysis to obtain porous starch;

[0045] C. Starch gelatinization: put the porous starch in a water bath, set the temperature to 85°C, water bath for 6 minutes, and keep stirring, then cool to room temperature for use;

[0046] D. The apples are selected, washed, peeled and cored, and then diced to extract juice;

[0047] E. Add potato starch, vitamin C and vitamin B12 to apple juice, mix well, then add white sugar and water, and the...

Embodiment 2

[0054] An apple juice comprising the following components by weight:

[0055] Apple Juice 40%

[0056] Vitamin C 0.1%

[0057] Vitamin B12 0.05%

[0058] Potato starch 2%

[0059] 10% white sugar

[0060] water balance.

[0061] A preparation method of apple juice, comprising the following steps:

[0062] A. Preparation of starch solution: the potato starch is prepared into a starch solution with a mass concentration of 5%, for subsequent use;

[0063] B, starch enzymolysis: add α-amylase to the prepared starch solution, and carry out enzymolysis to obtain porous starch;

[0064] C. Starch gelatinization: put the porous starch in a water bath, set the temperature to 90°C, water bath for 5min, and keep stirring, then cool to room temperature for use;

[0065] D. The apples are selected, washed, peeled and cored, and then diced to extract juice;

[0066] E. Add potato starch, vitamin C and vitamin B12 to apple juice, mix well, then add white sugar and water, and then homog...

Embodiment 3

[0073] An apple juice comprising the following components by weight:

[0074] Apple Juice 25%

[0075] Vitamin C 0.3%

[0076] Vitamin B12 0.02%

[0077] Potato starch 6%

[0078] 3% white sugar

[0079] water balance.

[0080] A preparation method of apple juice, comprising the following steps:

[0081] A. Preparation of starch solution: the potato starch is prepared into a starch solution with a mass concentration of 8%, for subsequent use;

[0082] B, starch enzymolysis: add α-amylase to the prepared starch solution, and carry out enzymolysis to obtain porous starch;

[0083] C. Starch gelatinization: put the porous starch in a water bath, set the temperature to 80°C, water bath for 8 minutes, and keep stirring, then cool to room temperature for use;

[0084] D. The apples are selected, washed, peeled and cored, and then diced to extract juice;

[0085] E. Add potato starch, vitamin C and vitamin B12 to apple juice, mix well, then add white sugar and water, and then...

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PUM

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Abstract

The invention discloses an apple juice. The apple juice comprises the following main components: apple juice, vitamin C, vitamin B12, potato starch, white granulated sugar and water. The potato starch is added, so that on the one hand, minor elements and dietary fibers required for a human body can be supplemented since potatoes contain a large amount of substances which are good for the human body, and on the other hand, the potato starch subjected to enzymolysis and gelatinization has a very good adsorption and protection effect on multiple beneficial components such as phenol, alcohol, glycoside and the like contained in apples; the vitamin C has a very good anti-oxidation effect, matches with the potato starch, and has a very good effect of preventing the apples from enzymatic reaction and browning; and the vitamin B12 mainly derives from an animal food, and a small amount of vitamin B12 is added to increase the nutritive value of the compound fruit juice.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an apple juice and a preparation method thereof. Background technique [0002] There are two types of apple juice: cloudy apple juice and clear apple juice. Their basic process is the same, except that cloudy apple juice uses a homogenization step, while clear apple juice uses a clarifying filtration step. Apple juice will accelerate intestinal peristalsis. If the intestinal peristalsis is abnormal, apple juice will produce gas in the intestinal tract. If the intestines are stimulated by food, you can drink ordinary apple juice or a mixture of concentrated fruit juice and water to reduce the irritation. We can make our own apple juice at home, but drink it right after making it. [0003] Apple juice is an inexpensive health-improving drink and a source of soluble and insoluble fiber. Soluble fiber is a substance that prevents the buildup of cholesterol and is present ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L33/15
CPCA23L2/02A23L2/52A23V2002/00
Inventor 华巧波
Owner 丽水市知科科技有限公司
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