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.

Inactive Publication Date: 2018-12-14
郑玲萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, crabapple fruit juice not only has a low juice yield, but its properties are extremely unstable, and it is easy to cause juice browning, turbidity, and precipitation. The shelf life of the product is short and storage is difficult; and due to the sourness of the crabapple itself, it seriously affects the The taste of processed fruit products, which in turn affects their sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

A method for preparing a pearleaf crabapple composite fruit juice is disclosed. The method includes a step of removing seeds of screened pearleaf crabapple through a seed removing machine, adding purified water and white sugar, and subjecting the mixture to uniform pulping under stirring and high-temperature sterilization to obtain pearleaf crabapple pulp; a step of cleaning fresh field thistle tender leaves, performing fixation with steam, grinding the leaves with honey, performing filtration to remove filter dregs to obtain ground field thistle liquid, performing enzymolysis, adding water, and stirring and pulping the mixture to obtain field thistle pulp; a step of removing shells of passion fruit, cleaning lemon, separately pulping the passion fruit and the lemon, adding baking soda, fully stirring the mixture and performing high-temperature sterilization to obtain passion fruit-lemon pulp; and a step of mixing the pearleaf crabapple pulp, the field thistle pulp and the passion fruit-lemon pulp, and performing micro-fermentation, filtration, sterilization, clarification, separation, homogenization and can filling. The pearleaf crabapple and the field thistle are combined so thatthe composite fruit juice is rich in calcium and the acid and astringent taste of pearleaf crabapple is covered.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to fruit juice, in particular to a method for preparing compound fruit juice containing crabapple fruit. Background technique [0002] Begonia fruit is rich in nutrition, has the same source of medicine and food, and has a wide range of uses. The fruit contains 15.18% soluble sugar, 1.04% dichromatic acid, and 2.38mg / 100g vitamin C. In addition, it also contains various trace elements needed by the human body, including calcium 66.59 mg / g, iron 2.16mg / g, zinc 0.54mg / g, the calcium content ranks first in fruits, known as the "King of Calcium in Fruits", and has a good therapeutic effect on calcium deficiency in infants and the elderly. [0003] my country's processing and utilization of crabapple fruit mainly adopts original processing methods such as natural drying and fermentation. During the production process, it is polluted by a large number of microorganisms and dust, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L33/10A23L3/3472A23L5/20A23L2/74
CPCA23L2/02A23L2/52A23L2/74A23L2/84A23L3/3472A23V2002/00A23L5/27A23L33/10A23V2200/318A23V2200/02
Inventor 郑玲萍
Owner 郑玲萍
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