No-residue type method for preparing mulberry juice and dried fruits

Abstract

The invention provides a no-residue type method for preparing mulberry juice and dried fruits, and relates to a method for preparing mulberry juice and dried fruits by comprehensively processing and utilizing mulberry fruits, aiming at solving the problems of single product, easily generated residue, low additional value, poor product quality and the like in the mulberry fruit processing process. The method comprises the following steps: (1) preparing mulberry fruit seeped juice; (2) separating solid and liquid of mulberry fruits and normal juice; (3) drying the mulberry fruits; and (4) preparing a mulberry juice beverage. The no-residue type method for preparing mulberry juice and dried fruits has the advantages that 1, the processing method is advanced and practical, and is low in cost; 2, no raw material residue is generated, the effects of economy and environment friendliness can be achieved, and the product has high additional value; and 3, the product activity and nutritional ingredients have few loss, and the nutritional value is high. The method is a clean mulberry fruit comprehensive processing and utilization method with advanced production process, high product additional value, high product quality and capability of large-scale production.

Description

technical field [0001] The invention relates to a method for preparing residue-free mulberry juice and dried fruit. Background technique [0002] Mulberry fruit is the mature fruit of the mulberry tree, also known as mulberry fruit and mulberry bubble. It is sweet and juicy, and is one of the fruits that people often eat. Mature mulberries are oily, sweet and sour, and rich in nutrition. They contain high protein, fatty acids, multivitamins, trace elements such as zinc and selenium, and active ingredients such as anthocyanins, amino acids, and polysaccharides. Mulberry fruit has been a kind of health-care and heat-relieving berry commonly used by the common people since ancient times. The traditional medicine of the motherland believes that mulberry fruit nourishes the liver and kidney, nourishes yin and blood, and can cure palpitations, insomnia, dizziness, tinnitus, constipation, night sweats, joint discomfort and other diseases. Modern medicine believes that mulberries c...

AI Technical Summary

Problems solved by technology

But this technology does not separate fruit juice and pulp, and does not use means such as stabilizer and homogenization, and product is easy to layer, and stability is poor; As the raw material, the raw fruit is firstly cleaned, then the raw fruit is subjected to enzymatic hydrolysis, color protection, sugar staining, and finally the finished product is prepared through drying, cooling and other processes

It belongs to the traditional method of preparing preserved fruit. After enzymatic hydrolysis and separation, the nutritional components are lost, the product is single, and the added value is not high.

Another example is the Chinese patent CN102726583A, which discloses a method for preparing preserved mulberry fruit. The mature mulberry fruit is washed, soaked to protect the color, soaked and hardened, candied and baked. Too much fruit juice loss without effective utilization, low added value of the product and high production cost

Another example is a new process for processing mulberry juice disclosed in Chinese patent CN1038199, which uses processes such as cleaning and selection, iron removal, juice extraction, clarification and fine filtration, ultra-high pressure isostatic pressure sterilization and aseptic filling to prepare mulberry juice and mulberry pulp. Nutrient-like substances are lost during the filtration process. If they remain in the product, they will be turbid and unstable, which will affect the quality of the product. Therefore, the mulberry has not been efficiently processed and utilized.