Preparation method of hippophae rhamnoides fruit clear juice
A technology for clearing juice and seabuckthorn, which is applied in climate change adaptation, food science, etc., can solve the problem of high cost, achieve the effects of increased light transmittance, shortened time and cost, and outstanding fragrance
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0043] The preparation of embodiment 1 seabuckthorn clear juice
[0044] 1) Seabuckthorn fruit 10kg, washed, beaten, filtered through a 30-mesh filter, the filtrate was degreased by a disc centrifuge to obtain seabuckthorn defatted juice, frozen at -18°C for 2 days, and naturally thawed at room temperature at 25°C to obtain seabuckthorn frozen-thawed juice, Seabuckthorn The frozen-thawed juice was centrifuged at 6000g for 15 minutes, and the supernatant was taken to obtain the supernatant of the frozen-thawed juice, which was set aside;
[0045] 2) Strain preparation Lactic acid bacteria were cultured with MRS medium at 39°C for 12 hours, harvested by centrifugation, and the number of viable bacteria was adjusted to 10 with sterilized normal saline. 8 CFU / ml, spare.
[0046] 3) Inoculate 0.2kg (mass percentage 2%) of lactic acid bacteria liquid with seabuckthorn fruit juice after freezing and thawing, and ferment at 37°C for 4 hours, obvious stratification occurs, the upper l...
Embodiment 2
[0051] The preparation of embodiment 2 seabuckthorn clear juice
[0052] 1) Seabuckthorn fruit 10kg, washed, beaten, filtered through a 20-mesh filter, the filtrate was degreased by a disc centrifuge to obtain seabuckthorn defatted juice, frozen at -18°C for 2 months, and naturally thawed at room temperature to obtain seabuckthorn frozen-thawed juice, seabuckthorn frozen The thawed juice was centrifuged at 7000g for 10 minutes, and the supernatant was taken to obtain the supernatant of the frozen-thawed juice, which was set aside;
[0053] 2) Strain preparation Lactic acid bacteria were cultured with MRS medium at 39°C for 12 hours, harvested by centrifugation, and the number of viable bacteria was adjusted to 10 with sterilized normal saline. 8 CFU / ml, spare. Yeast was cultured in YPD medium at 28°C for 24 hours, harvested by centrifugation, and the number of viable bacteria was adjusted to 10 with sterilized physiological saline. 7 CFU / ml, standby; Rhizopus bacterium powde...
Embodiment 3
[0060] The preparation of embodiment 3 seabuckthorn clear juice
[0061] 1) Seabuckthorn pretreatment: Seabuckthorn fruits are cleaned, beaten, filtered through a 25-mesh filter cloth, and centrifuged with a butterfly centrifuge. After centrifugation, the fat content is lower than 0.2%, and stored at -10°C for 10 days. Seabuckthorn frozen-thawed juice was obtained by natural thawing at 25°C, and the frozen-thawed seabuckthorn juice was centrifuged at 6000g for 5min, and the supernatant was taken for later use;
[0062] 2) The supernatant in step (1) was inoculated with probiotics at a ratio of 5% (mass percentage) of the inoculum, left to ferment at 40°C for 6 hours, until obvious stratification appeared, and separated into two layers of supernatant and precipitate, The sour taste is enhanced, and other flavors have no peculiar smell, and light fruit juice is obtained;
[0063] Wherein, the probiotic agent is composed of lactic acid bacteria mixed with yeast and rhizopus acco...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com