Decolorizing agent for reducing brown stain index of yellow pear juice

A decolorizing agent and pear juice technology, which is applied in the field of pineapple juice processing, can solve the problems of not liking the color, troubles in the production and processing of pear juice, and deterioration of smell, etc., and achieve good decolorization effect, improved appearance quality, and high safety in use Effect

Inactive Publication Date: 2017-10-17
安徽好多多饮品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] During the processing of pineapple juice, there will be browning phenomenon, which not only produces an unpleasant color, but also

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Preparation of decolorizing agent: Disperse 10g of modified molecular sieve in 35g of absolute ethanol, let it stand for 10min, then add 3g of poloxamer / cross-linked povidone, mix well and reflux under microwave frequency of 2450MHz and output power of 700W Treat for 5 minutes, let it stand for 15 minutes, then microwave for reflux for 5 minutes, and keep stirring the obtained mixture at 55-60°C until the solvent evaporates to dryness to obtain the decolorizing agent.

[0017] Preparation of modified molecular sieve: Roast 10g of molecular sieve raw powder at 250-300°C for 2h, and disperse in 25g of deionized water, then add 2g of polyglutamic acid and 0.5g of cetyl alcohol, mix thoroughly and let stand for 15min. Then raise the temperature to the reflux state and keep stirring for 30 minutes. The obtained mixture is kept and ground at 75-80° C. until the moisture is evaporated, and finally, the granular modified molecular sieve is made into granular modified molecular s...

Embodiment 2

[0020] Preparation of decolorizing agent: Disperse 15g of modified molecular sieves in 50g of absolute ethanol, let it stand for 15min, then add 5g of poloxamer / crospovidone, mix well and reflux under microwave frequency of 2450MHz and output power of 700W Treat for 10 minutes, let it stand for 30 minutes, then microwave for reflux for 5 minutes again, and keep stirring the resulting mixture at 55-60°C until the solvent evaporates to dryness to obtain the decolorizing agent.

[0021] Preparation of modified molecular sieve: Roast 15g of molecular sieve raw powder at 250-300°C for 2h, and disperse in 35g of deionized water, then add 3g of polyglutamic acid and 0.5g of cetyl alcohol, mix thoroughly and let stand for 15min. Then raise the temperature to the reflux state and keep stirring for 30 minutes. The obtained mixture is kept and ground at 75-80° C. until the moisture is evaporated, and finally, the granular modified molecular sieve is made into granular modified molecular s...

Embodiment 3

[0027] 10g embodiment 1, embodiment 2, the depigmentation agent made in comparative example 1 are added in the same batch of 1L pineapple original juice respectively, leave standstill 10min after stirring 15min, filter, remove depigmentation agent, decolorization effect is measured, the result is shown in table 1 Shown, and with equivalent molecular sieve as comparative example 2.

[0028] The decolorizing effect of table 1 embodiment decolorizing agent of the present invention

[0029] project

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PUM

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Abstract

The invention discloses a decolorizing agent for reducing the brown stain index of yellow pear juice, and relates to the technical field of processing of yellow pear juice. A modified molecular sieve is used as a carrier, poloxamer/crospovidone is used as an adsorbent, a microwave impregnation method is used, and the decolorizing agent is prepared. The decolorizing agent disclosed by the invention is prepared through using the modified molecular sieve after modification strengthening treatment as the carrier; the decolorizing agent is specially used for reducing the brown stain index of the pear juice; and in the respect of the occurred brown stain of the yellow pear juice, after the decolorizing agent is used, the color value of the yellow pear juice is effectively increased, so that the appearance quality of the yellow pear juice is improved.

Description

Technical field: [0001] The invention relates to the technical field of pineapple juice processing, in particular to a decolorizer for reducing the browning index of pineapple juice. Background technique: [0002] Pineapple juice is a juice product obtained from pineapple as raw material through physical methods such as pressing, centrifuging, and extraction. According to "Compendium of Materia Medica", pineapple juice has the functions of nourishing the lungs and cooling the heart, reducing phlegm and reducing fire, detoxifying sores, and detoxifying. It has a good effect on colds, bronchitis, coughs, polydipsia, aphonia, constipation, and drunkenness. Modern medical research has found that pineapple contains sugar, fat, protein, vitamin C and organic acids. Pineapple is flat in nature, sweet and slightly astringent in taste, and has the functions of clearing heat, quenching thirst, eliminating food and relieving diarrhea. [0003] During the processing of pineapple juice...

Claims

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Application Information

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IPC IPC(8): A23L2/70
CPCA23L2/70
Inventor 步献彪
Owner 安徽好多多饮品有限公司
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