Preparation method of pyracantha fortuneana fruit concentrated clarified juice

A technology of Pyracantha fruit and clear juice, which is applied in the field of preparation of concentrated Pyracantha fruit juice, which can solve the problems of affecting leaching of nutrients, retention of original flavor, inconvenient filtration and clarification, and long concentration time, so as to increase the number of drinkable nutrients and flavor substances, reducing the risk of post-sedimentation, and the effect of high product quality

Inactive Publication Date: 2019-05-10
CHONGQING FOOD IND RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method is to soften and beat Pyracantha fruit, enzymatically hydrolyze, separate, clarify and filter, and sterilize; However, since fireacantha contains starch (generally around 3.36%, up to 5.95%), boiling water treatment is likely to cause gelatinization of starch and coagulation of gelatinous substances such as pectin, which not only affects the leaching of nutrien

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] After washing the Acanthopanax fruit, add 1 times the water and make a pulp; centrifuge the slurry, take the centrifuged liquid and put it in an enzymatic hydrolysis tank; prepare enzyme preparations for the food industry---pectinase, amylase, cellulase and monosodium glutamate Ning enzyme, added to the enzymolysis tank, the mass ratio of pectinase: amylase: cellulase: tannin enzyme is: 1:2:1:1, stir evenly, the total amount of enzyme preparation is the quality of fruit juice 0.6%, let it stand for 4 hours at a temperature of 40°C and a pH of 3.8, and adjust the pH value with citric acid; the juice after enzymolysis is subjected to 60-mesh coarse filtration, and 120-mesh fine filtration for ultrafiltration; the ultra-filtered juice Clear and transparent, then enter the reverse osmosis membrane concentrator for concentration, and concentrate until the soluble solid content (expressed in Brix) increases to 3 times (if the starting liquid is 4Brix, then concentrate to 12 Br...

Embodiment 2

[0067] After washing the Acanthopanax fruit, add 1 times the water and make a pulp; centrifuge the slurry, take the centrifuged liquid and put it in the enzymatic hydrolysis tank; add the enzyme preparations used in the food industry --- pectinase, amylase, and protease to the enzymatic hydrolysis In the tank, stir evenly, the mass ratio of pectinase: amylase: protease is 1:2:1, the total amount of enzyme preparation is 0.4% of the fruit juice mass, at a temperature of 40 ° C, pH 3.8 (adjusted by citric acid ) for 6 hours; the juice after enzymolysis is subjected to 60-mesh coarse filtration, 120-mesh fine filtration and then ultrafiltration; the ultrafiltration juice is clear and transparent, and then enters the reverse osmosis membrane concentrator for concentration, and concentrates to soluble solids The content (expressed in Brix) increases to 4 times (if the starting solution is 4 Brix, then concentrate to 16 Brix) that is the end of the concentration. The method of deter...

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Abstract

The invention belongs to the field of food industry, and particularly relates to a preparation method of pyracantha fortuneana fruit concentrated clarified juice. The preparation method includes the following steps that 1, pyracantha fortuneana fruits are selected, cleaned, pulped and subjected to centrifugal separation, so that centrifuging fruit juice is obtained; 2, a compound enzyme preparation with 0.3-0.8% of the mass of the fruit juice is added into centrifuging liquor, and uniform stirring is conducted; 3, at the temperature of 35-40 DEG C and with the pH value being 3.5-4.5, standingis conducted for 3-8 h for enzymolysis; 4, after enzymolysis, the fruit juice is subjected to coarse filtration, refined filtration and ultra-filtration, and then clear and transparent fruit juice isobtained; 5, the fruit juice in the four step is subjected to reverse osmosis membrane concentration until a concentration end point is reached; 6, concentrated juice is sprayed into a vacuum degassing tank to remove air, then, high-temperature transient sterilizing is conducted, and finally the pyracantha fortuneana fruit concentrated clarified juice is obtained. The method keeps the flavor and nutritional ingredients of pyracantha fortuneana fruits, and has the advantages of saving energy, reducing emissions and shortening work time; the obtained concentrated clarified juice has the inherentflavor of the wild pyracantha fortuneana fruits, and is clarified, transparent and free of suspending matter and other impurities.

Description

technical field [0001] The invention relates to the field of food industry, in particular to a method for preparing concentrated clear juice of fireacantha fruit. Background technique [0002] Pyracantha fortuneana (maxim.) Li is an evergreen wild shrub of the genus Pyracantha in the Rosaceae Apple subfamily. At present, there are 10 species of Pyracantha in the world, mainly distributed in eastern Asia to southern Europe; 7 species are found in my country, and 4 species are common, mainly distributed in the mountains and hills at an altitude of 500-2800 m in the southeast and southwest of China. The wild resource reserves are extremely rich in the slope shrub grassland and beside the river ditches, and the distribution is relatively concentrated. [0003] The total extract of Pyracantha japonicus has the functions of scavenging oxygen free radicals, lowering blood fat, enhancing immunity, enhancing physical strength and promoting digestion. related to flavonoids. [0004]...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/84A23L2/74A23L2/08A23L2/76
Inventor 邹严俊杰祝义伟周令国陈秋生黄克霞龙勇
Owner CHONGQING FOOD IND RES INST
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