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Actinidia arguta juice and processing technology thereof

A technology of kiwi fruit and fruit juice, which is applied in the field of kiwi fruit juice and its processing technology, which can solve the problems of decreased platelets, low nutritional value, waste of peel, etc., and achieve the effects of promoting gastrointestinal motility, improving taste and reducing waste

Active Publication Date: 2018-03-23
JINLIN MEDICAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Actinidia jujube is different from ordinary kiwifruit in that it has a smooth skin. The skin is rich in pectin, which contains 80% of the nutrients in kiwifruit. Most of the existing kiwifruit juice is made from kiwifruit pulp. During the production process Not only will a lot of peel be wasted, but the nutritional value is also low
Most of the existing kiwi fruit juices increase the sweetness of the juice by adding sweeteners such as cyclamate and sodium saccharin. Long-term use of sweeteners in large quantities is very harmful to the body, and it is easy to cause thrombocytopenia and acute hemorrhage

Method used

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  • Actinidia arguta juice and processing technology thereof
  • Actinidia arguta juice and processing technology thereof
  • Actinidia arguta juice and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1~4

[0040] (1) Pretreatment of kiwi fruit: select kiwi fruit with no pests and diseases, smooth surface, and no bumps, separate the skin and pulp of kiwi fruit, and clean them. After being treated with modified gluten film, they were stored separately in the freezer for later use. (2) Preparation of kiwifruit pulp puree: Weigh a certain quality of kiwifruit pulp, soak it in NaCl solution for 30 minutes for color protection treatment, add a certain volume of water according to the ratio of material to liquid of 1:1 and grind it with a cooking machine Homogenize and heat to about 70°C, cool to 50°C and add 0.05% pectinase for enzymolysis for 2 hours, heat to about 75°C to inactivate the enzyme. Under the condition of 1000r / min, high-speed centrifugation for 10min took the supernatant to obtain kiwi fruit puree. (3) Preparation of Actinidia jujube peel puree: Dry the washed Actinidia jujube peel and grind it to obtain Actinidia jujube peel powder; then use ethanol (food grade) as so...

Embodiment 5

[0053] Step (1) is the same as in Example 4. Step (2) Preparation of Actinidia jujuba pulp puree: Weigh a certain quality of Actinidia jujube pulp, soak it in NaCl solution for 30 minutes for color protection treatment, and use a 1:1 feed solution Add a certain volume of water and use a cooking machine to make a homogenate and heat to about 68°C, cool to 55°C and add 0.09% pectinase for enzymatic hydrolysis for 1.5 hours, and heat to about 72°C to inactivate the enzyme. Under the condition of 1000r / min, centrifuge at high speed for 10min and take the supernatant to obtain kiwi fruit puree. (3) Preparation of Actinidia jujuba peel puree: Dry the washed Actinidia jujuba peel and grind it to obtain Actinidia jujube peel powder; use ethanol (food grade) as solvent, add Actinidia jujube peel powder, the ratio of solid to liquid 1:20, the extraction temperature is 35°C, adjust the pH value to 3, extract for 3 days, filter to remove residue, concentrate by centrifugation, and freeze-...

Embodiment 6

[0055] Step (1) is the same as in Example 4. Step (2) Preparation of Actinidia jujuba pulp puree: Weigh a certain quality of Actinidia jujube pulp, soak it in NaCl solution for 30 minutes for color protection treatment, and use a 1:1 feed solution Add a certain volume of water and use a cooking machine to make a homogenate and heat to about 72°C, cool to 55°C and add 0.03% pectinase for enzymatic hydrolysis for 3 hours, heat to about 77°C to inactivate the enzyme. Under the condition of 1000r / min, centrifuge at high speed for 10min and take the supernatant to obtain kiwi fruit puree. (3) Preparation of Actinidia jujuba peel puree: Dry the washed Actinidia jujuba peel and grind it to obtain Actinidia jujube peel powder; use ethanol (food grade) as solvent, add Actinidia jujube peel powder, the ratio of solid to liquid 1:20, the extraction temperature is 39°C, adjust the pH value to 4, extract for 2.5 days, filter to remove residue, concentrate by centrifugation, and freeze-dry ...

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Abstract

The invention discloses actinidia arguta juice. The juice comprises the following raw materials in percentage by mass: 20-50% of primary actinidia arguta flesh pulp, 7.5-13.5% of primary actinidia arguta peel pulp, 8-20% of concentrated primary snow pear pulp, 0.05-0.4% of citric acid, 0.08-0.2% of CMC, and the balance of water. According to the actinidia arguta juice, the residual peel obtained in the preparation process of actinidia arguta juice is fully utilized and prepared into the primary actinidia arguta peel pulp; the actinidia arguta peel extractives are capable of preventing the juice from oxidizing and color changing, so that the expiration date of the actinidia arguta juice is prolonged; meanwhile, the peel is rich in pectin which is able to promote gastrointestinal motility, reduce blood cholesterol and prevent cardiovascular disease; the concentrated primary snow pear pulp is utilized to replace a sweetening agent; the snow pear is fragrant, so that the mouth feeling in drinking is improved, and the transparence of the juice is improved, and the sour of actinidia arguta can be effectively reduced; an improved vital gluten film is used, so that vitamin C in the actinidia arguta is kept, and the fresh preserving effect is achieved.

Description

technical field [0001] The invention relates to the field of fruit juice processing, in particular to jujube kiwi fruit juice and its processing technology. Background technique [0002] Jujube kiwifruit, also known as kiwiberry or jujube kiwifruit, belongs to the family Actinidiaceae and the genus Actinidia. Actinidia jujube fruit trees are distributed in the Changbai Mountains of my country, and grow in humid or semi-humid broad-leaved forests and mixed coniferous broad-leaved forests. At present, the wild resources in this area are less developed and utilized, and the research direction of Actinidia jujube is only concentrated in The determination and extraction of nutrients, the processing of preserved fruit and fruit wine, etc., are relatively scarce in the research on beverages. Jujube kiwifruit is sweet and sour, easy to eat, rich in vitamins, trace elements, polysaccharides, flavonoids, phenols and other active substances. A pharmacological effect. However, kiwifru...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/42A23L5/41A23B7/154A23L33/105
CPCA23B7/154A23L2/02A23L2/42A23L2/52A23L5/41A23L33/105A23V2002/00A23V2250/21A23V2200/048A23V2200/32A23V2200/3262A23V2200/326A23V2200/314A23V2200/14A23V2200/16A23V2250/5486A23V2250/032A23V2250/51082
Inventor 徐斌
Owner JINLIN MEDICAL COLLEGE