Preparation method of cashew apple juice

A technology of cashew pear and fruit juice, which is applied in the field of preparation of cashew pear juice, can solve the problem that the utilization rate of cashew pear is less than 30%, and achieve the effects of shortening the preparation time, improving the preparation efficiency, and shortening the enzymatic hydrolysis time

Inactive Publication Date: 2018-10-12
海南仕江儿童食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The utilization rate of cashew pears in the world is less than 30%, and most of them are disposed of as waste

Method used

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  • Preparation method of cashew apple juice

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of cashew pear juice, specifically comprising the following steps:

[0030] (1) Select the fresh fruit of cashew nut pear with more than eight mature yellow or red sizes, remove insect damage, disease and moldy and rotten fruit, and then wash the fresh fruit with a fruit cleaning machine.

[0031] (2) Using a screw press to squeeze the fresh fruit to obtain the original juice, the squeezed juice rate is 50%. The cashew pear contains a large amount of dietary fiber and does not need to be broken.

[0032] (3) The percentages of the amount of enzyme added in the enzymolysis to the total raw material content are: 0.01% pectinase, 0.03% cellulase, and 0.02% tannase. The enzymolysis temperature is 50° C. for 1 hour. The heat treatment includes heating the raw juice after enzymolysis at 80° C. for 5 minutes.

[0033] (4) The cooled original juice in (3) is filtered by a filter to remove suspended solids and colloidal substances to obtain clear juice.

...

Embodiment 2

[0036] A preparation method of cashew pear juice, specifically comprising the following steps:

[0037] (1) Select the fresh fruit of small yellow cashew pear with more than eight ripeness, and remove insect damage, disease and mildew; select fresh pineapple fruit with more than eight maturity, remove insect damage, disease and mildew, and then wash the fresh fruit with a fruit washing machine.

[0038] (2) Using a screw press to squeeze the fresh fruit to obtain the original juice, the squeezed juice yield is 50%. Cashew pears and pineapples contain a large amount of dietary fiber and do not need to be broken.

[0039] (3) The percentages of the total content of the original juice are: 0.01% pectinase, 0.01% cellulase, and 0.005% tannase enzymes are added to the original juice and enzymatically hydrolyzed at a temperature of 40°C 2h. The raw juice after enzymolysis was heated at 80°C for 5 minutes and then cooled.

[0040] (4) The cooled original juice in (3) is filtered by...

Embodiment 3

[0043] A preparation method of cashew pear juice, specifically comprising the following steps:

[0044] (1) Select the fresh fruit of large red cashew pear with more than eight ripeness, and remove insect damage, disease and mildew; select fresh pineapple fruit with more than eight maturity, remove insect damage, disease and mildew, and then wash the fresh fruit with a fruit washing machine.

[0045] (2) Fresh fruit is squeezed by a screw press to obtain raw juice, and the squeezed juice yield is 60%. Cashew pears and pineapples contain a large amount of dietary fiber and do not need to be broken.

[0046] (3) The percentages of the total content of the raw juice are: 0.02% pectinase, 0.03% cellulase, and 0.02% tannase enzymes are added to the raw juice and enzymatically hydrolyzed at a temperature of 55°C 0.5h. The enzymatically hydrolyzed cashew pear juice and pineapple juice were respectively heated at 90° C. for 3 min and then cooled.

[0047] (4) The cooled original jui...

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PUM

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Abstract

The invention discloses a preparation method of cashew apple juice. The cashew apple juice is prepared from cashew apples as raw materials by enzymolysis. Specifically, the preparation method comprises the following steps: (1) selecting fresh cashew apples 80% or higher in maturity and performing thorough cleaning; (2) extruding the thoroughly cleaned fresh cashew apples to obtain raw juice; (3) performing enzymolysis and heat treatment on the raw juice; (4) filtering the raw juice subjected to heat treatment and cooling to obtain clear juice; and (5) blending the clear juice and then performing sterilizing treatment and filling to obtain a finished product. The preparation process of the cashew apple juice adopts an enzymolysis method, so pectin, cellulose and tannin contained in the rawmaterials are decomposed by the specific addition amount and proportion of enzymes, the astringent taste of the cashew apples is also reduced, the transparency and sweetness of the juice are increased, no additives (such as sugar) are needed, and the nutritional value, appearance and mouthfeel of the juice are sufficiently improved; and meanwhile, the enzymolysis time is shortened, and the addition amount of the enzymes and the total amount of the raw materials are strictly controlled, thereby shortening the preparation time of the cashew apple juice and improving the preparation efficiency ofthe cashew apple juice.

Description

technical field [0001] The invention relates to a method for preparing fruit juice, in particular to a method for preparing cashew pear juice. Background technique [0002] Cashew pears have higher vitamin C content, rich nutrition, higher sugar content, and appropriate acidity, but higher tannin content, heavier astringency and more fiber. It is reported that the tannin content of cashew pears is 0.5-0.78%. Suitable as fresh fruit. The global utilization rate of cashew pears is less than 30%, and most of them are disposed of as waste. [0003] The pineapple fruit is of good quality, rich in nutrition, golden in color, rich in aroma, sweet and sour, crisp and juicy. Contains a large amount of fructose, glucose, vitamin B, C, phosphorus, citric acid and protease and other substances. In addition to eating fresh, pineapple fruit is mostly used to make fruit juice and other food seasonings. Contents of the invention [0004] Aiming at the deficiencies of the prior art, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00A23L2/46A23L5/20
CPCA23L2/382A23L2/46A23L5/20A23L33/00A23V2002/00A23V2200/30
Inventor 林仕江钟异王梅风
Owner 海南仕江儿童食品有限公司
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