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Preparation method of nectarine juice

A technology of nectarines and fruit juices, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients containing natural extracts, etc. It can solve the problems of easy browning of peach juice, low nutritional content, and bad taste. Achieve the effects of maintaining color, increasing taste, increasing juice yield and nutritional content

Inactive Publication Date: 2019-02-12
芜湖县兰馨油桃种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the process of preparing peach juice, there are still problems of low juice yield, low nutritional content, poor taste, and easy browning of peach juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing nectarine fruit juice, comprising the following steps: taking diced nectarine meat, adding water and a color-protecting agent, beating to obtain a slurry; taking the slurry for enzymatic hydrolysis, coarse filtration, fine filtration, adding sugar to adjust the sugar-acid ratio, adding additives, and heating Dissolving and sterilizing to obtain nectarine juice, wherein, pectinase and cellulase are used for enzymolysis, and ceramic membranes are used for fine filtration.

Embodiment 2

[0023] A method for preparing nectarine fruit juice, comprising the steps of: washing the nectarines with water, soaking them in an aqueous solution of 0.05 wt% citric acid for 4 minutes, removing the pits and dicing to obtain diced nectarines with a particle size of 2-4 cm, Take diced nectarines, add water and a color-protecting agent, and beat to obtain a slurry; take the slurry, heat it up to 45°C, enzymatically hydrolyze it for 3.5 hours, pass it through a 100-mesh sieve for coarse filtration, fine filtration, add trehalose to adjust the sugar-acid ratio to 32, and then Additives are dissolved by heating, heated to 90°C, and sterilized for 7 minutes to obtain nectarine juice, wherein, pectinase and cellulase are used for enzymatic hydrolysis, and ceramic membranes with a molecular weight cut-off of 200KD are used for fine filtration.

Embodiment 3

[0025] A method for preparing nectarine fruit juice, comprising the steps of: washing nectarines with water, soaking them in an aqueous solution of citric acid with a mass fraction of .07wt% for 3 minutes, removing the pits and dicing to obtain diced nectarines with a particle size of 2-4 cm after washing, Take diced nectarines, add water and a color-protecting agent, beat to obtain a slurry; take the slurry, heat it up to 50°C, enzymatically hydrolyze it for 2.5 hours, pass it through a 150-mesh sieve for coarse filtration, fine filtration, add trehalose to adjust the sugar-acid ratio to 30, and then Additives, heat to dissolve, heat up to 100°C, and sterilize for 5 minutes to obtain nectarine juice, wherein, pectinase and cellulase are used for enzymolysis, and ceramic membranes with a molecular weight cut-off of 250KD are used for fine filtration, and the color-protecting agent is Citric acid and cysteine, wherein the weight ratio of citric acid and cysteine ​​is 1.5:1, and ...

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Abstract

The invention discloses a preparation method of nectarine juice. The method comprises the following steps that diced nectarine pulp is taken, water and color fixative are added, and pulping is conducted to obtain pulp; the pulp is taken for enzymolysis, rough filtering and fine filtering, sugar is added to adjust a sugar-acid ratio, then an additive is added, and heating, dissolution and sterilization are conducted to obtain the nectarine juice, wherein pectinase and cellulase are used for enzymolysis, and ceramic film is used for fine filtering. The preparation method of nectarine juice is high in juice yield, and the nectarine juice is high nutrition content.

Description

technical field [0001] The invention relates to the technical field of nectarine processing, in particular to a preparation method of nectarine juice. Background technique [0002] my country has a large output of nectarines, which have a high water content and are sweet and sour. Nectarines are typical climacteric fruits. Due to the short harvest period of nectarines, they are concentrated in the market, juicy and tender, and are extremely perishable. At present, there are no effective and low-cost insurance measures for nectarines. Fresh food period is very short. People often make it into canned food, preserved peaches, peach juice and other products. In the process of preparing peach juice at present, there are still the problems of low juice yield, low nutritional content, bad taste, and easy browning of peach juice. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present invention proposes a preparation...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/62A23L2/74A23L5/41A23L33/125
CPCA23L2/382A23L2/52A23L2/60A23L2/62A23L2/74A23L5/41A23L33/125A23V2002/00A23V2200/048A23V2200/14A23V2200/328A23V2250/032A23V2250/0616A23V2250/21A23V2250/708A23V2250/636
Inventor 许斌飞李兰华
Owner 芜湖县兰馨油桃种植专业合作社
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