A method for preparing a pearleaf crabapple composite fruit juice
A technology for compounding fruit juice and crabapple fruit, applied in the field of food processing, can solve the problems of low juice yield, affecting sales, browning of fruit juice, etc., achieving the effects of not easy turbidity, prolonging fresh-keeping period, and reducing crude fiber.
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Embodiment 1
[0024] A preparation method of crabapple compound fruit juice, comprising the steps of:
[0025] (1) Preparation of crabapple fruit slurry: After the screened crabapple fruit is deseeded by a seed remover, add purified water twice the weight of the deseeded crabapple fruit and 0.3 times white sugar, stir evenly for beating, stir evenly for beating, Then perform high-temperature sterilization to obtain crabapple pulp; high-temperature sterilization conditions: sterilize at 120°C for 18s;
[0026] (2) Preparation of spinach slurry: wash the young leaves of fresh spinach and steam them, then put the green spinach and honey into the container according to the weight ratio of 10:1 for grinding and filter to remove the filter residue. To obtain the spinach grinding liquid, enzymolyze the spinach grinding liquid and the enzymatic hydrolysis solution at 40°C for 12 hours, then stir and beat with pure water at a weight ratio of 1:0.3 to obtain the spiny spinach slurry; the enzymolysis ...
Embodiment 2
[0033] A preparation method of crabapple compound fruit juice, comprising the steps of:
[0034] (1) Preparation of crabapple fruit slurry: After the screened crabapple fruit is deseeded by a seed remover, add purified water 3 times the weight of the deseeded crabapple fruit and 0.05 times white sugar, stir evenly for beating, stir evenly for beating, Then perform high-temperature sterilization to obtain crabapple pulp; high-temperature sterilization conditions: sterilize at 125° C. for 15 seconds;
[0035] (2) Preparation of spinach slurry: clean the young leaves of spinach and steam them, then put the spinach and honey into the container at a weight ratio of 10:2 for grinding and filter to remove the filter residue. Obtain the spinach grinding liquid, enzymolyze the spinach grinding liquid and the enzymatic hydrolysis solution at 35°C for 18 hours, then stir and beat with pure water at a weight ratio of 1:0.4 to obtain the spiny spinach slurry; the enzymolysis The liquid is...
Embodiment 3
[0042] A preparation method of crabapple compound fruit juice, comprising the steps of:
[0043] (1) Preparation of crabapple fruit slurry: After the selected crabapple fruit is deseeded by a seed remover, add purified water 2.3 times the weight of the deseeded crabapple fruit and 0.1 times white sugar, stir evenly for beating, stir evenly for beating, Then perform high-temperature sterilization to obtain crabapple pulp; high-temperature sterilization conditions: sterilize at 123° C. for 16 seconds;
[0044] (2) Preparation of spinach slurry: clean the fresh young leaves of spinach and kill them with steam, then put the spinach and honey into the container according to the weight ratio of 20:3 for grinding and filter to remove the filter residue. Obtain the spinach grinding liquid, enzymolyze the spinach grinding liquid and the enzymatic hydrolysis solution at 38°C for 15 hours, then stir and beat with pure water at a weight ratio of 1:0.4 to obtain the spiny spinach slurry; the...
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