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Processing method of persimmon juice

A persimmon juice and persimmon technology, which is applied in the biological field, can solve the problems of complex astringency by heating, low juice yield, difficulty in making juice, etc., and achieve the effects of improving efficiency, maintaining nutritional quality, and preventing bitterness and astringency.

Pending Publication Date: 2019-07-12
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of the invention effectively solves the problems of difficulty in making persimmon juice (low juice yield) and repeated astringency after heating, well maintains the nutritional value of persimmon juice, and has broad market application prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A processing method of persimmon juice comprises the steps of beating persimmons, activating endogenous enzymes, decomposing, separating and sterilizing. The specific method includes: beating the persimmons and packing them into suitable containers, performing ultra-high pressure treatment to activate endogenous enzymes, decomposing pectin, separating, and ultra-high pressure treatment.

[0032] Wherein, the processing method of described persimmon juice comprises the following steps:

[0033] (1) select fresh, non-rotten persimmon raw materials for use;

[0034] (2) Clean up;

[0035] (3) beating the fruit;

[0036] (4) Activation of pectin methylesterase and polygalacturonase: the ultra-high pressure treatment conditions are pressure 100MPa and time 5min;

[0037] (5) Decomposition: standing at 20°C for 24 hours to decompose the pectin in the persimmon pulp with endogenous enzymes;

[0038] (6) Separation: centrifugation conditions are: 3000rpm, 10min; Collect the...

Embodiment 2

[0042] A processing method for persimmon juice comprises the steps of beating persimmons, ultrahigh pressure, centrifugation and ultrahigh pressure treatment. The specific method includes: beating the persimmons and packing them into suitable containers, performing ultra-high pressure treatment, performing centrifugation under the following conditions, taking the supernatant and performing ultra-high pressure treatment again, and the pressure transmission medium is water.

[0043] Wherein, the processing method of described persimmon juice comprises the following steps:

[0044] (1) select fresh, non-rotten persimmon raw materials for use;

[0045] (2) Clean up;

[0046] (3) beating the fruit;

[0047] (4) Activation of pectin methylesterase and polygalacturonase: the ultra-high pressure treatment condition is a pressure of 200MPa and a time of 5min;

[0048] (5) Decomposition: standing at 40°C for 12 hours to decompose the pectin in the persimmon pulp with endogenous enzym...

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PUM

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Abstract

The invention discloses a processing method of persimmon juice. The method comprises the steps that persimmons are pulped, then pectin methylesterase and polygalacturonase are activated (at 0-400 MPafor 1-20 min), decomposition is carried out (standing is performed for 1-24 hours), and separation is carried out (centrifugation and filtration are performed); then ultra-high pressure treatment is carried out at the pressure intensity of 300-600 MPa for 1-20 minutes. The pectin methylesterase and the polygalacturonase are activated after being treated by means of the method, so that the problemsof difficult juicing (low juice yield), astringency after heating and the like are effectively solved.

Description

technical field [0001] The invention belongs to the field of biology, and in particular relates to a processing method of persimmon juice. Background technique [0002] Persimmon, a plant of the persimmon family Persimmon, is mostly distributed in tropical and temperate regions. The ancients have long discovered its benefits. Sores, golden sores, pain relief" and "Running the heart and lungs, quenching thirst, eliminating phlegm, appetizing" in "Nihuako Materia Medica". Persimmon fruit is sweet and delicious, and has excellent nutritional and economic value. It has a variety of vitamins, minerals, amino acids and other functional factors. Persimmon contains a large number of functional factors, such as carotenoids, polyphenols, minerals, etc., and because of its excellent yield, persimmon is widely used in food, traditional Chinese medicine and health care. [0003] The output and planting area of ​​persimmons in my country rank first in the world. Due to the easy processi...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/42A23L2/46A23L2/70A23L2/74
CPCA23L2/04A23L2/70A23L2/74A23L2/42A23L2/46A23V2002/00A23V2300/46
Inventor 赵靓王永涛侯志强廖小军
Owner CHINA AGRI UNIV
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