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A kind of processing method of whole fruit functional drink of lychee with shell

A processing method and functional technology, which is applied in the field of processing functional beverages with shelled lychee whole fruit, can solve the problems of loss of active ingredients, poor health care effect, backward processing technology, etc., and achieve short production cycle, easy control, and long-lasting fragrance. long time effect

Active Publication Date: 2020-10-30
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to lychee juicing and backward processing technology, the loss of active ingredients is serious, resulting in poor health effects of products, especially for beverage products, due to the transformation of lychee flavor components during the heat sterilization process, resulting in sensory properties of beverages. A big change needs to be added later

Method used

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  • A kind of processing method of whole fruit functional drink of lychee with shell
  • A kind of processing method of whole fruit functional drink of lychee with shell

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1) After the fresh lychee is washed, divided, pitted and peeled mechanically crushed, add 4 times the volume of water, 0.01 times cellulase and pectinase (cellulase: pectin) according to the weight of the fruit after mechanical crushing. The ratio of enzyme is 1:1); Ultrasound-assisted low-speed squeezing and juicing for 80 minutes, ultrasonic power 300W, screw speed 80r / min; vacuum filtration to obtain the whole fruit liquid of litchi;

[0029] 2) Filter the obtained stock solution through a 0.45 μm microfiltration membrane at a transmembrane pressure of 0.2 MPa, and then filter through an ultrafiltration membrane with a molecular weight cut-off of 100 kDa at 0.3 MPa, then the permeate is evaporated and concentrated by thin film, and then added with water Set the volume to about 2 times the fruit volume (m:V=1:2), and then take it as 100%, add 0.2% inulin, 1% fructose syrup, 2% citric acid and 0.1% vitamin C in mass percentage;

[0030] 3) The obtained lychee beverage ...

Embodiment 2

[0032] 1) After the fresh lychee is washed, divided, pitted, and peeled mechanically mashed, add 2 times the volume of water, 0.008 times of cellulase and pectinase (cellulase: pectin) according to the weight of the fruit after mechanical mashing. The ratio of enzyme is 2:1); Ultrasound-assisted low-speed squeezing and juicing for 90 minutes, ultrasonic power 200W, screw speed 60r / min; vacuum filtration to obtain the whole fruit liquid of litchi;

[0033] 4) 2) Filter the obtained stock solution through a 0.45 μm microfiltration membrane at a transmembrane pressure of 0.2 MPa, then filter through an ultrafiltration membrane with a molecular weight cut-off of 50 kDa at 0.4 MPa, and then concentrate the permeate by thin film evaporation , add water to make up to about 2 times the fruit volume (m:V=1:2), and then take it as 100%, add 0.2% inulin, 1% fructose syrup, 2% citric acid and 0.1% vitamin C in mass percentage ;

[0034] 3) The obtained lychee beverage is placed in the tr...

Embodiment 3

[0036] 1) After the fresh lychee is washed, divided, pitted, and peeled mechanically mashed, add 1 times the volume of water, 0.005 times of cellulase and pectinase (cellulase: pectin) according to the weight of the fruit after mechanical mashing. The ratio of enzyme is 1:2); Ultrasound-assisted low-speed squeezing and juicing for 60 minutes, ultrasonic power 400W, screw speed 90r / min; vacuum filtration to obtain the whole fruit liquid of litchi;

[0037] 5) 2) Filter the obtained stock solution through a 0.22 μm microfiltration membrane at a transmembrane pressure of 0.4 MPa, then filter through an ultrafiltration membrane with a molecular weight cut-off of 20 kDa at 0.5 MPa, and then concentrate the permeate by thin film evaporation , add water to make up to about 2 times the fruit volume (m:V=1:2), and then take it as 100%, add 0.2% inulin, 1% fructose syrup, 2% citric acid and 0.1% vitamin C in mass percentage ;

[0038] 3) The obtained lychee beverage is placed in a trea...

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Abstract

The invention discloses a processing method of a functional beverage of whole litchi with shells. The processing method comprises the following technological steps of performing cleaning on whole litchi, performing cutting, performing kernel removal, performing enzyme addition, performing ultrasonic pressing, performing suction filtration, performing microfiltration, performing ultrafiltration, performing concentration, performing blending, performing pulse electric field sterilization and the like. The functional litchi beverage prepared by the method not only is high in nutritional and health care value, but also is better in sensory evaluation effects.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for a functional beverage of litchi whole fruit with shells. Background technique [0002] Litchi (Litchi chinensis Sonn.), the fruit of Sapindaceae evergreen plants, abounds in tropical and subtropical fruits, and is also one of the famous characteristic fruits in southern my country. Because of its beautiful color and high quality, sweet and crisp meat, and rich nutrition, lychee enjoys the reputation of "the treasure of China and the best fruit in Lingnan". Because lychees ripen in high temperature seasons and are perishable after harvest, people often process lychees into dried lychees, canned lychees, and lychee beverages. Studies have shown that lychee pulp is rich in vitamin C and phenolic substances, including phenolic acids, flavonoids, etc. The crude extract of the pulp has good anti-oxidation, anti-radiation, liver protection, and blood lip...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/08A23L2/52A23L2/74A23L2/84A23L5/30
CPCA23L2/02A23L2/04A23L2/082A23L2/52A23L2/74A23L2/84A23V2002/00A23L5/32A23V2200/30A23V2200/32A23V2300/48
Inventor 祝振洲李书艺何静仁杨艳杰罗潇
Owner WUHAN POLYTECHNIC UNIVERSITY
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